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Sample records for kangaroo muscle meat

  1. Changing patterns of meat consumption and greenhouse gas emissions in Australia: Will kangaroo meat make a difference?

    Science.gov (United States)

    Ratnasiri, Shyama; Bandara, Jayatilleke

    2017-01-01

    The Australian per capita consumption of ruminant meat such as beef and lamb has declined over the last two decades. Over the same period, however, per capita consumption of non-ruminant meat such as chicken and pork has continued to increase. Furthermore, it is now observed that the human consumption of kangaroo meat is on the rise. This study investigates the implications of these changes in meat consumption patterns on Green House Gases (GHGs) emission mitigation in Australia using a Vector Auto Regression (VAR) forecasting approach. Our results suggest that the increase will continue in non-ruminant meat consumption and this will not only offset the decline in ruminant meat consumption, but will also raise the overall per capita meat consumption by approximately 1% annually. The per capita GHGs emissions will likely decrease by approximately 2.3% per annum, due to the inclusion of non-ruminant meat in Australian diets. The GHGs emissions can further be reduced if the average Australian consumer partially replaces ruminant meat with kangaroo meat.

  2. Changing patterns of meat consumption and greenhouse gas emissions in Australia: Will kangaroo meat make a difference?

    Science.gov (United States)

    Ratnasiri, Shyama; Bandara, Jayatilleke

    2017-01-01

    The Australian per capita consumption of ruminant meat such as beef and lamb has declined over the last two decades. Over the same period, however, per capita consumption of non-ruminant meat such as chicken and pork has continued to increase. Furthermore, it is now observed that the human consumption of kangaroo meat is on the rise. This study investigates the implications of these changes in meat consumption patterns on Green House Gases (GHGs) emission mitigation in Australia using a Vector Auto Regression (VAR) forecasting approach. Our results suggest that the increase will continue in non-ruminant meat consumption and this will not only offset the decline in ruminant meat consumption, but will also raise the overall per capita meat consumption by approximately 1% annually. The per capita GHGs emissions will likely decrease by approximately 2.3% per annum, due to the inclusion of non-ruminant meat in Australian diets. The GHGs emissions can further be reduced if the average Australian consumer partially replaces ruminant meat with kangaroo meat. PMID:28196141

  3. 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.

  4. Muscle Growth and Poultry Meat Quality Issues

    OpenAIRE

    Massimiliano Petracci; Claudio Cavani

    2011-01-01

    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 growin...

  5. Muscle Growth and Poultry Meat Quality Issues

    OpenAIRE

    Massimiliano Petracci; Claudio Cavani

    2011-01-01

    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 growin...

  6. 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.

  7. Muscle Growth and Poultry Meat Quality Issues

    Science.gov (United States)

    Petracci, Massimiliano; Cavani, Claudio

    2011-01-01

    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. PMID:22347614

  8. Aerobic characteristics of red kangaroo skeletal muscles: is a high aerobic capacity matched by muscle mitochondrial and capillary morphology as in placental mammals?

    Science.gov (United States)

    Dawson, Terence J; Mifsud, Brock; Raad, Matthew C; Webster, Koa N

    2004-07-01

    Marsupials and placentals together comprise the Theria, the advanced mammals, but they have had long independent evolutionary histories, with the last common ancestor occurring more than 125 million years ago. Although in the past the marsupials were considered to be metabolically 'primitive', the red kangaroo Macropus rufus has been reported to have an aerobic capacity (VO2max) comparable to that of the most 'athletic' of placentals such as dogs. However, kangaroos travel at moderate speeds with lower relative cost than quadrupedal placentals. Given the long independent evolution of the two therian groups, and their unusual locomotor energetics, do kangaroos achieve their high aerobic capacity using the same structural and functional mechanisms used by (athletic) placentals? Red kangaroo skeletal muscle morphometry matched closely the general aerobic characteristics of placental mammals. The relationship between total mitochondrial volume in skeletal muscle and VO2max during exercise was identical to that in quadrupedal placentals, and differed from that in bipedal humans. As for placentals generally, red kangaroo mitochondrial oxygen consumption at VO2max was 4.7 ml O2 min(-1) ml(-1) of mitochondria. Also, the inner mitochondrial membrane densities were 35.8 +/- 0.7 m2 ml(-1) of mitochondria, which is the same as for placental mammals, and the same pattern of similarity was seen for capillary densities and volumes. The overall data for kangaroos was equivalent to that seen in athletic placentals such as dogs and pronghorns. Total skeletal muscle mass was high, being around 50% of body mass, and was concentrated around the pelvis and lower back. The majority of the muscles sampled had relatively high mitochondrial volume densities, in the range 8.8-10.6% in the major locomotor muscles. Again, capillary densities and capillary blood volumes followed the pattern seen for mitochondria. Our results indicate that the red kangaroo, despite its locomotion and extreme

  9. Model for electrical conductivity of muscle meat during Ohmic heating

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2017-01-01

    A model is presented for predicting the electrical conductivity of muscle meat, which can be used for the evaluation of Ohmic heating. The model computes the conductivity as a function of composition, temperature and microstructure. The muscle meat is thought to be composed of protein, water, salt.

  10. Meat science and muscle biology symposium: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality

    Science.gov (United States)

    The Meat Science and Muscle Biology Symposium titled “In utero factors that influence postnatal muscle growth, carcass composition, and meat quality” was held at the Joint Annual Meeting in Phoenix, AZ, July 15 to 19, 2012. The goal of this symposium was to highlight research on the impact of fetal...

  11. How Muscle Structure and Composition Influence Meat and Flesh Quality

    Directory of Open Access Journals (Sweden)

    Anne Listrat

    2016-01-01

    Full Text Available Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.

  12. Bioactive Peptides from Muscle Sources: Meat and Fish

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    Catherine Stanton

    2011-08-01

    Full Text Available Bioactive peptides have been identified in a range of foods, including plant, milk and muscle, e.g., beef, chicken, pork and fish muscle proteins. Bioactive peptides from food proteins offer major potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an outline of the bioactive peptides identified in the muscle protein of meat to date, with a focus on muscle protein from domestic animals and fish. The majority of research on bioactives from meat sources has focused on angiotensin-1-converting enzyme (ACE inhibitory and antioxidant peptides.

  13. Muscle profiling to improve the value of retail meat cuts.

    Science.gov (United States)

    Jung, E Y; Hwang, Y H; Joo, S T

    2016-10-01

    Nutrition and meat quality are always important to consumers, but vary by individual muscle or muscle groups in retail meat cuts. Muscle profiling of nutrient content and palatability for all retail beef cuts is necessary to suggest healthy and tasty beef cuts and to inform consumers of the benefits of beef consumption. The current paper reviews numerous studies that provide muscle profiles for nutrients and palatability attributes of muscles or muscle groups in retail beef cuts. The composition of nutrients including protein, fat, moisture, vitamins, and minerals in beef cuts is documented as well as the nutritive role as a part of a healthy diet. In addition, this review presents knowledge in relation to innovative carcass fabrication and value-added cuts to improve the value of beef carcass. Finally, the current work emphasize the palatability assessment of individual beef muscles, and concludes that all retail beef cuts should be merchandised for proper cooking according to the palatability profiles of beef muscles.

  14. How Does a Hopping Kangaroo Breathe?

    Science.gov (United States)

    Giuliodori, Mauricio J.; Lujan, Heidi L.; Janbaih, Hussein; DiCarlo, Stephen E.

    2010-01-01

    We developed a model to demonstrate how a hopping kangaroo breathes. Interestingly, a kangaroo uses less energy to breathe while hopping than while standing still. This occurs, in part, because rather than using muscle power to move air into and out of the lungs, air is pulled into (inspiration) and pushed out of (expiration) the lungs as the…

  15. Double Muscling in Cattle: Genes, Husbandry, Carcasses and Meat

    Science.gov (United States)

    Fiems, Leo O.

    2012-01-01

    Simple Summary Selection for an increased meatiness in beef cattle has resulted in double-muscled (DM) animals, owing to the inactivation of the myostatin gene. These animals are characterized by an excellent conformation and an extremely high carcass yield, coinciding with a reduced organ mass. As a consequence, voluntary feed intake is reduced, but feed efficiency is considerably improved, although maintenance requirements are not clearly reduced. DM animals are more susceptible to respiratory disease, stress and dystocia, requiring extra attention for accommodation and welfare. Carcasses of DM animals are very lean, and intramuscular fat content is low. The fatty acid profile is different when compared with non-DM animals, containing less saturated fatty acids. Collagen content of the meat is lower, so that meat from double-muscled animals is mostly more tender. However, meat tenderness, color and juiciness are not always improved. A different metabolism as a consequence of faster glycolytic myofibers can be partly responsible for this phenomenon. DM animals are interesting for the producer and butcher, and beneficial for the consumer, if an appropriate nutrition and accommodation, and adequate slaughter conditions are taken into account. Abstract Molecular biology has enabled the identification of the mechanisms whereby inactive myostatin increases skeletal muscle growth in double-muscled (DM) animals. Myostatin is a secreted growth differentiation factor belonging to the transforming growth factor-β superfamily. Mutations make the myostatin gene inactive, resulting in muscle hypertrophy. The relationship between the different characteristics of DM cattle are defined with possible consequences for livestock husbandry. The extremely high carcass yield of DM animals coincides with a reduction in the size of most vital organs. As a consequence, DM animals may be more susceptible to respiratory disease, urolithiasis, lameness, nutritional stress, heat stress and

  16. Double Muscling in Cattle: Genes, Husbandry, Carcasses and Meat.

    Science.gov (United States)

    Fiems, Leo O

    2012-09-20

    Molecular biology has enabled the identification of the mechanisms whereby inactive myostatin increases skeletal muscle growth in double-muscled (DM) animals. Myostatin is a secreted growth differentiation factor belonging to the transforming growth factor-β superfamily. Mutations make the myostatin gene inactive, resulting in muscle hypertrophy. The relationship between the different characteristics of DM cattle are defined with possible consequences for livestock husbandry. The extremely high carcass yield of DM animals coincides with a reduction in the size of most vital organs. As a consequence, DM animals may be more susceptible to respiratory disease, urolithiasis, lameness, nutritional stress, heat stress and dystocia, resulting in a lower robustness. Their feed intake capacity is reduced, necessitating a diet with a greater nutrient density. The modified myofiber type is responsible for a lower capillary density, and it induces a more glycolytic metabolism. There are associated changes for the living animal and post-mortem metabolism alterations, requiring appropriate slaughter conditions to maintain a high meat quality. Intramuscular fat content is low, and it is characterized by more unsaturated fatty acids, providing healthier meat for the consumer. It may not always be easy to find a balance between the different disciplines underlying the livestock husbandry of DM animals to realize a good performance and health and meat quality.

  17. Double Muscling in Cattle: Genes, Husbandry, Carcasses and Meat

    Directory of Open Access Journals (Sweden)

    Leo O. Fiems

    2012-09-01

    Full Text Available Molecular biology has enabled the identification of the mechanisms whereby inactive myostatin increases skeletal muscle growth in double-muscled (DM animals. Myostatin is a secreted growth differentiation factor belonging to the transforming growth factor-β superfamily. Mutations make the myostatin gene inactive, resulting in muscle hypertrophy. The relationship between the different characteristics of DM cattle are defined with possible consequences for livestock husbandry. The extremely high carcass yield of DM animals coincides with a reduction in the size of most vital organs. As a consequence, DM animals may be more susceptible to respiratory disease, urolithiasis, lameness, nutritional stress, heat stress and dystocia, resulting in a lower robustness. Their feed intake capacity is reduced, necessitating a diet with a greater nutrient density. The modified myofiber type is responsible for a lower capillary density, and it induces a more glycolytic metabolism. There are associated changes for the living animal and post-mortem metabolism alterations, requiring appropriate slaughter conditions to maintain a high meat quality. Intramuscular fat content is low, and it is characterized by more unsaturated fatty acids, providing healthier meat for the consumer. It may not always be easy to find a balance between the different disciplines underlying the livestock husbandry of DM animals to realize a good performance and health and meat quality.

  18. Meeting the meat: delineating the molecular machinery of muscle development.

    Science.gov (United States)

    Jan, Arif Tasleem; Lee, Eun Ju; Ahmad, Sarafraz; Choi, Inho

    2016-01-01

    Muscle, studied mostly with respect to meat production, represents one of the largest protein reservoirs of the body. As gene expression profiling holds credibility to deal with the increasing demand of food from animal sources, excessive loss due to myopathies and other muscular dystrophies was found detrimental as it aggravates diseases that result in increased morbidity and mortality. Holding key point towards improving the developmental program of muscle in meat producing animals, elucidating the underlying mechanisms of the associated pathways in livestock animals is believed to open up new avenues towards enhancing the lean tissue deposition. To this end, identification of vital candidate genes having no known function in myogenesis, is believed to increase the current understanding of the physiological processes going on in the skeletal muscle tissue. Taking consequences of gene expression changes into account, knowledge of the pathways associated with their activation and as such up-regulation seems critical for the overall muscle homeostasis. Having important implications on livestock production, a thorough understanding of postnatal muscle development seems a timely step to fulfil the growing need of ever increasing populations of the world.

  19. Influence of type of muscles on nutritional value of foal meat.

    Science.gov (United States)

    Lorenzo, José M; Pateiro, Mirian

    2013-03-01

    The effect of type of muscle on nutritional characteristic (fatty acid profile, amino acid content, cholesterol and major and minor mineral) of foal meat was investigated. Six muscles: longissimus dorsi (LD), semimembranosus (SM), semitendinosus (ST), biceps femoris (BF), triceps brachii (TB) and psoas major & minor (PM) from twelve foals slaughtered at 15 months from an extensive production system in freedom regimen were extracted for this study. Horse meat is characterized by low fat, low cholesterol content, rich in iron and in vitamin B. Statistical analysis showed that the cholesterol content did not show significant differences (P>0.05) among muscle with mean value range between 0.62 and 0.57 mg/100g. Most fatty acid presented significant differences (Pvalues were reported by ST muscle. Finally, foal meat seems to be a very good nutritional source of major and minor minerals. The higher nutritional value of foal meat will be of great importance in the promotion of this meat.

  20. Post-mortem changes in chicken muscle : some key biochemical processes involved in the conversion of muscle to meat

    NARCIS (Netherlands)

    Schreurs, F.J.G.

    1999-01-01

    The post mortem changes taking place in poultry muscular tissue and the resulting meat quality, until the moment of consumption of the meat by the consumer are described. Modern broiler chickens grow 'at the edge of what is metabolically possible'. This hypothesis is derived from the fact that muscl

  1. 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.

  2. Meat Science and Muscle Biology Symposium: manipulating meat tenderness by increasing the turnover of intramuscular connective tissue.

    Science.gov (United States)

    Purslow, P P; Archile-Contreras, A C; Cha, M C

    2012-03-01

    Controlled reduction of the connective tissue contribution to cooked meat toughness is an objective that would have considerable financial impact in terms of added product value. The amount of intramuscular connective tissue in a muscle appears connected to its in vivo function, so reduction of the overall connective tissue content is not thought to be a viable target. However, manipulation of the state of maturity of the collagenous component is a biologically viable target; by increasing connective tissue turnover, less mature structures can be produced that are functional in vivo but more easily broken down on cooking at temperatures above 60°C, thus improving cooked meat tenderness. Recent work using cell culture models of fibroblasts derived from muscle and myoblasts has identified a range of factors that alter the activity of the principal enzymes responsible for connective tissue turnover, the matrix metalloproteinases (MMP). Fibroblasts cultured from 3 different skeletal muscles from the same animal show different cell proliferation and MMP activity, which may relate to the different connective tissue content and architecture in functionally different muscles. Expression of MMP by fibroblasts is increased by vitamins that can counter the negative effects of oxidative stress on new collagen synthesis. Preliminary work using in situ zymography of myotubes in culture also indicates increased MMP activity in the presence of epinephrine and reactive oxidative species. Comparison of the relative changes in MMP expression from muscle cells vs. fibroblasts shows that myoblasts are more responsive to a range of stimuli. Muscle cells are likely to produce more of the total MMP in muscle tissue as a whole, and the expression of latent forms of the enzymes (i.e., pro-MMP) may vary between oxidative and glycolytic muscle fibers within the same muscle. The implication is that the different muscle fiber composition of different muscles eaten as meat may influence the

  3. Comparison of muscle transcriptome between pigs with divergent meat quality phenotypes identifies genes related to muscle metabolism and structure.

    Directory of Open Access Journals (Sweden)

    Marie Damon

    Full Text Available BACKGROUND: Meat quality depends on physiological processes taking place in muscle tissue, which could involve a large pattern of genes associated with both muscle structural and metabolic features. Understanding the biological phenomena underlying muscle phenotype at slaughter is necessary to uncover meat quality development. Therefore, a muscle transcriptome analysis was undertaken to compare gene expression profiles between two highly contrasted pig breeds, Large White (LW and Basque (B, reared in two different housing systems themselves influencing meat quality. LW is the most predominant breed used in pig industry, which exhibits standard meat quality attributes. B is an indigenous breed with low lean meat and high fat contents, high meat quality characteristics, and is genetically distant from other European pig breeds. METHODOLOGY/PRINCIPAL FINDINGS: Transcriptome analysis undertaken using a custom 15 K microarray, highlighted 1233 genes differentially expressed between breeds (multiple-test adjusted P-value<0.05, out of which 635 were highly expressed in the B and 598 highly expressed in the LW pigs. No difference in gene expression was found between housing systems. Besides, expression level of 12 differentially expressed genes quantified by real-time RT-PCR validated microarray data. Functional annotation clustering emphasized four main clusters associated to transcriptome breed differences: metabolic processes, skeletal muscle structure and organization, extracellular matrix, lysosome, and proteolysis, thereby highlighting many genes involved in muscle physiology and meat quality development. CONCLUSIONS/SIGNIFICANCE: Altogether, these results will contribute to a better understanding of muscle physiology and of the biological and molecular processes underlying meat quality. Besides, this study is a first step towards the identification of molecular markers of pork quality and the subsequent development of control tools.

  4. Effect of myosin heavy chain composition of muscles on meat quality in Laiwu pigs and Duroc

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    In order to explain the mechanism of high meat quality in Laiwu pigs and investigate the relation between myosin heavy chains (MyHC) composition and meat quality, meat quality analysis was conducted and mRNA expression of MyHC I, IIa, IIx, IIb was quantified by real-time fluorescence PCR in longissimus muscle (LM) and semimembranous muscle of Laiwu pigs and Duroc. The result indicated that, compared with Duroc, mRNA expression of MyHC IIa, IIx in LM and semimembranous muscle of Laiwu pigs was significantly increased, mRNA expression of MyHC IIb was dramatically decreased. However, the expression of MyHC I was not significantly affected by breeds. The correlation between mRNA expression of MyHC I, IIa, IIx in LM and meat color, pH value, marbling, intramuscular fat content was positive, but shear value of LM was negative. The relation between MyHC IIb mRNA expression and marbling, intramuscular fat content was dramatically negative, whereas shear value was strikingly positive, as well as fiber diameter, but without reaching statistical significance. Therefore, the composition of MyHC I, IIa, IIx, IIb affected meat quality, furthermore, expression of MyHC I, IIa, IIx, IIb mRNA prominently influenced meat characteristics, especially edible quality of muscle, suggesting that mRNA expression level of MyHC I, IIa, IIx, IIb can exactly and impersonally estimate meat quality.

  5. Effect of myosin heavy chain composition of muscles on meat quality in Laiwu pigs and Duroc

    Institute of Scientific and Technical Information of China (English)

    HU HongMei; WANG JiYing; ZHU RongSheng; GUO JianFeng; WU Ying

    2008-01-01

    In order to explain the mechanism of high meat quality in Laiwu pigs and investigate the relation between myosin heavy chains (MyHC) composition and meat quality, meat quality analysis was conducted and mRNA expression of MyHC I, IIa, IIx, IIb was quantified by real-time fluorescence PCR in Iongissimus muscle (LM) and semimembranous muscle of Laiwu pigs and Duroc. The result indicated that, compared with Duroc, mRNA expression of MyHC IIa, IIx in LM and semimembranous muscle of Laiwu pigs was significantly increased, mRNA expression of MyHC Ilia'was dramatically decreased.However, the expression of MyHC I was not significantly affected by breeds. The correlation between mRNA expression of MyHC I, IIa, IIx in LM and meat color, pH value, marbling, intramuscular fat content was positive, but shear value of LM was negative. The relation between MyHC lib mRNA expression and marbling, intramuscular fat content was dramatically negative, whereas shear value was strikingly positive, as well as fiber diameter, but without reaching statistical significance. Therefore, the composition of MyHC I, IIa, IIx, IIb affected meat quality, furthermore, expression of MyHC I,IIa, IIx, IIb mRNA prominently influenced meat characteristics, especially edible quality of muscle, suggesting that mRNA expression level of MyHC I, IIa, IIx, IIb can exactly and impersonally estimate meat quality.

  6. 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.

  7. Differentiation of meat according to species by the electrophoretic separation of muscle lactate dehydrogenase and esterase isoenzymes and isoelectric focusing of soluble muscle proteins.

    Science.gov (United States)

    Slattery, W J; Sinclair, A J

    1983-02-01

    Species identification of fresh meat can be readily achieved by serological techniques with the limitation that closely related species, such as sheep/goat, cattle/buffalo and horse/donkey, cannot be differentiated. We have examined electrophoretic techniques with particular reference to the identification of meat from closely related species. The results showed that beef and buffalo meat and meat from red and grey kangaroos could be clearly distinguished by isoelectric focusing on polyacrylamide gel or agarose in the pH range 5.5 to 8.5. Sheep and goat meat, and horse and donkey meat could not be differentiated by this technique, but were clearly distinguished from each other by their esterase isoenzyme profiles obtained after electrophoretic separation on cellulosic membrane strips. Results from this latter technique were available in one hour. We believe that species identification of fresh meat should involve an initial screening test by serological techniques followed by confirmation of the identity of suspect samples by electrophoretic techniques.

  8. The role of proteinase enzymes in the process of conversion of muscle to meat

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    Dümen Emek

    2006-01-01

    Full Text Available Post mortem meat tenderization is a complex mechanism and unfortunately it has not been fully identified scientifically. It is known that endogenous proteinases have an important role in this mechanism. Detailed studies are being performed about the destructive effects of lysosomal proteinases and calcium dependent proteinases on the myofibrils and these are most common topics that are being investigated about meat tenderization processes by the scientists. The aim of this paper is to review the role of proteinase enzymes in the process of conversion of muscle to meat. .

  9. 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.

  10. Cultured meat from muscle stem cells:A review of challenges and prospects

    Institute of Scientific and Technical Information of China (English)

    Isam T Kadim; Osman Mahgoub; Senan Baqir; Bernard Faye; Roger Purchas

    2015-01-01

    Growing muscle tissue in culture from animal stem cel s to produce meat theoretical y eliminates the need to sacriifce animals. So-cal ed“cultured”or“synthetic”or“in vitro”meat could in theory be constructed with different characteristics and be produced faster and more efifciently than traditional meat. The technique to generate cultured muscle tissues from stem cel s was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercial y-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economical y feasible, provided it has physical properties in terms of colour, lfavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the ifne-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and conifdence in in vitro produced cultured meat might be a signiifcant impediment that hinders the marketing process.

  11. Myoglobins: the link between discoloration and lipid oxidation in muscle and meat

    Directory of Open Access Journals (Sweden)

    Jens K. S. Møller

    2006-12-01

    Full Text Available Aerobic metabolism changes rapidly to glycolysis post-mortem resulting in a pH-decrease during the transformation of muscle in to meat affecting ligand binding and redox potential of the heme iron in myoglobin, the meat pigment. The "inorganic chemistry" of meat involves (i redox-cycling between iron(II, iron(III, and iron(IV/protein radicals; (ii ligand exchange processes; and (iii spin-equilibra with a change in coordination number for the heme iron. In addition to the function of myoglobin for oxygen storage, new physiological roles of myoglobin are currently being discovered, which notably find close parallels in the processes in fresh meat and nitrite-cured meat products. Myoglobin may be characterized as a bioreactor for small molecules like O2, NO, CO, CO2, H2O, and HNO with importance in bio-regulation and in protection against oxidative stress in vivo otherwise affecting lipids in membranes. Many of these processes may be recognised as colour changes in fresh meat and cured meat products under different atmospheric conditions, and could also be instructive for teaching purposes.

  12. Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age.

    Science.gov (United States)

    Berge, P; Lepetit, J; Renerre, M; Touraille, C

    1997-02-01

    Meat quality traits were determined in the major muscles of the emu (Dromaius novaehollandiae) at different slaughter ages (6, 10, 14, 17 or ≥20 months). A mean ultimate pH value of 5.5 was reached within around 3 h post mortem, but this value was 6.1 in animals that had suffered a preslaughter stress (transportation and fasting). The collagen and pigment contents varied widely among the muscles. The protein and pigment contents increased with animal age, but this effect was perceptible only between 6 and 14 months. The other chemical constituents were little affected by muscle type or animal age. The intense red colour of emu meat, due to a high pigment content, was very sensitive to oxidation, thus limiting the storage of fresh meat under aerobic conditions to short periods of time. Despite a rapid post-mortem tenderization (≤24 h), the residual myofibrillar strength obtained after extended ageing remained intermediate between those reported for chicken and beef. The tenderness of meat, cooked to 60 °C, differed between muscles and decreased with increasing age, thus reflecting the changes occuring in the concentration and in the heat stability of the intramuscular connective tissue.

  13. Developmental differences in carcass, meat quality and muscle fibre ...

    African Journals Online (AJOL)

    user

    Skeletal muscle comprised of muscle fibres, intramuscular fat, blood vessels and ... crossbred pigs is negatively related to pH45 min and positively to R-value .... 75 mg manganese; 120 mg zinc; 140 mg iron; 8 mg copper; 0.4 mg iodine; 0.3 mg.

  14. Influence of modified atmosphere packaging on meat quality parameters of turkey breast muscles.

    Science.gov (United States)

    Blacha, Ines; Krischek, Carsten; Klein, Günter

    2014-01-01

    Poultry meat is often stored in modified atmosphere packaging (MAP) or vacuum packaging to improve consumer acceptance and shelf life. The aim of this study was to determine how different packaging conditions influence meat quality. Therefore, in three independent experiments, turkey breast muscle cutlets were packaged either in vacuum or in different modified atmosphere mixtures (80% O2, 20% CO2 [MAP 1]; 80% N2, 20% CO2 [MAP 2]; and 20% O2, 20% CO2, 60% N2 [MAP 3]) and stored for 12 days at 3°C. Color, pH, electrical conductivity, total viable counts, and Pseudomonas species were determined on days 1, 4, 8, and 12 of storage. On the same days, samples were collected for analysis of thiobarbituric acid-reactive substance and total volatile basic nitrogen concentrations. Sensory parameters and liquid loss were determined on days 4, 8, and 12. Vacuum-packaged meat had the highest liquid loss and lowest sensory results. MAP 1-packaged meat showed the highest sensory, redness, and thiobarbituric acid-reactive substance values. MAP 2-packaged meat had lower sensory values. MAP 3-packaged meat had lower redness and sensory values, especially at the end of storage. The study showed an impact of the packaging condition on different quality parameters, with a small advantage for storage of turkey cutlets in high-oxygen packages.

  15. A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

    Science.gov (United States)

    Liu, Rui; Xing, Lujuan; Fu, Qingquan; Zhou, Guang-hong; Zhang, Wan-gang

    2016-01-01

    Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded as good materials for the production of bioactive peptides by use of enzymatic hydrolysis or direct solvent extraction. In recent years, there has been a growing number of studies conducted to characterize antioxidant peptides or hydrolysates derived from meat muscle and by-products as well as processed meat products, including dry-cured hams. Antioxidant peptides obtained from animal sources could exert not only nutritional value but also bioavailability to benefit human health. This paper reviews the antioxidant peptides or protein hydrolysates identified in muscle protein and by-products. We focus on the procedure for the generation of peptides with antioxidant capacity including the acquisition of crude peptides, the assessment of antioxidant activity, and the purification and identification of the active fraction. It remains critical to perform validation experiments with a cell model, animal model or clinical trial to eliminate safety concerns before final application in the food system. In addition, some of the common characteristics on structure-activity relationship are also reviewed based on the identified antioxidant peptides. PMID:27657142

  16. A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

    Directory of Open Access Journals (Sweden)

    Rui Liu

    2016-09-01

    Full Text Available Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded as good materials for the production of bioactive peptides by use of enzymatic hydrolysis or direct solvent extraction. In recent years, there has been a growing number of studies conducted to characterize antioxidant peptides or hydrolysates derived from meat muscle and by-products as well as processed meat products, including dry-cured hams. Antioxidant peptides obtained from animal sources could exert not only nutritional value but also bioavailability to benefit human health. This paper reviews the antioxidant peptides or protein hydrolysates identified in muscle protein and by-products. We focus on the procedure for the generation of peptides with antioxidant capacity including the acquisition of crude peptides, the assessment of antioxidant activity, and the purification and identification of the active fraction. It remains critical to perform validation experiments with a cell model, animal model or clinical trial to eliminate safety concerns before final application in the food system. In addition, some of the common characteristics on structure-activity relationship are also reviewed based on the identified antioxidant peptides.

  17. The impact of growth promoters on muscle growth and the potential consequences for meat quality.

    Science.gov (United States)

    Parr, Tim; Mareko, Molebeledi H D; Ryan, Kevin J P; Hemmings, Krystal M; Brown, David M; Brameld, John M

    2016-10-01

    To meet the demands of increased global meat consumption, animal production systems will have to become more efficient, or at least maintain the current efficiency utilizing feed ingredients that are not also used for human consumption. Use of growth promoters is a potential option for increasing production animal feed efficiency and increased muscle growth. The objective of this manuscript is to describe the mechanisms by which the growth promoters, beta-adrenergic agonists and growth hormone, mediate their effects, with specific consideration of the aspects which have implications for meat quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Meat Science and Muscle Biology Symposium: in utero nutrition related to fetal development, postnatal performance, and meat quality of pork.

    Science.gov (United States)

    Oksbjerg, N; Nissen, P M; Therkildsen, M; Møller, H S; Larsen, L B; Andersen, M; Young, J F

    2013-03-01

    Intrauterine growth restriction (IUGR) occurs naturally in pigs and leads to low birth weight of piglets due to undernutrition caused by placental insufficiency. For 2 main reasons, low birth weight causes economic loss. First, low birth weight pigs have a greater mortality and increasing the litter size causes more low birth weight piglets within litters. Second, surviving low birth weight piglets have reduced performance (i.e., ADG, feed conversion rate, and percentage meat). To develop dietary strategies for preventing IUGR, knowledge of the biological basis of IUGR is required. Muscle fiber number, formed during myogenesis, is correlated positively with performance traits and has been shown in several studies to be reduced in low birth weight pigs. Postnatal muscle hypertrophy is due to satellite cell number per fiber at birth and their rate of proliferation as well as protein deposition (i.e., protein synthesis and degradation). Previous studies and some recent ones indicate that low birth weight littermates in mice are born with fewer satellite cells and studies on pigs show that the rate of satellite cell proliferation may vary within litters. Proteomics studies show that protein synthesis and degradation is downregulated in IUGR pigs and low birth weight pigs also produce meat with less tenderness. Alternative maternal feeding strategies to prevent IUGR have been examined. Increasing maternal global nutrition had no beneficial effect on performance and muscle growth traits in several studies. Feeding excess maternal dietary protein also did not influence muscle growth traits whereas moderately decreased maternal dietary protein may decrease muscle fiber number and performance. On the other hand, addition of L-carnitine to the maternal gestation or lactation diet may increase birth and weaning weights or the muscle fiber number, respectively, in low birth weight pig offspring. Finally, promising data have been obtained on reproductive traits in pigs after

  19. Performance, muscle composition and meat texture in veal calves administered a β-agonist (clenbuterol).

    Science.gov (United States)

    Berge, P; Culioli, J; Ouali, A; Parat, M F

    1993-01-01

    The effect of clenbuterol administration on performance, muscle composition and meat texture was studied in veal calves. Three groups, of ten animals each, were assigned to the three following treatments for 27 days: control, administration of 0·3 and 1·0 ppm in the feed (dry matter basis). After a 14-day withdrawal period, the animals were slaughtered, and three muscles were sampled (M. longissumus thoracis; M. triceps brachii caput longum; M. rectus abdominis). During the period of clenbuterol administration, the treated calves exhibited a higher daily liveweight gain (DLWG) and a higher feed conversion efficiency (FCE) compared to those of the control calves, but these effects were reversed during the subsequent withdrawal period. At slaughter, the overall DLWG, FCE and carcass weight were similar in the three treatments, but the dressing percentage in the clenbuterol-treated calves was up to 5·7 points higher than that of the control calves. In the muscles studied, the clenbuterol had little effect on pH, sarcomere length, dry matter and nitrogen contents, collagen heat stability (solubility, isometric tension) or cooking loss; but it markedly reduced the content of lipids, collagen and haem pigments. The clenbuterol also affected myofibrillar strength after ageing, measured either on raw meat or on cooked meat. This was particularly evident in cooked meat which showed up to a two-fold increase in mechanical parameters (maximum stress, compression modulus) after the clenbuterol treatment. No dose effect was detected except for the mechanical parameters. It was concluded that clenbuterol administration affects, meat in two opposite ways, viz. a marked toughening effects, due to a reduction in the muscle ageing rate, that is not compensated by a concomitant tenderizing effect (through a decrease in the intramuscular collagen content).

  20. Thermal manipulation during embryogenesis affects myoblast proliferation and skeletal muscle growth in meat-type chickens.

    Science.gov (United States)

    Piestun, Yogev; Yahav, Shlomo; Halevy, Orna

    2015-10-01

    Thermal manipulation (TM) of 39.5°C applied during mid-embryogenesis (embryonic d 7 to 16) has been proven to promote muscle development and enhance muscle growth and meat production in meat-type chickens. This study aimed to elucidate the cellular basis for this effect. Continuous TM or intermittent TM (for 12 h/d) increased myoblast proliferation manifested by higher (25 to 48%) myoblast number in the pectoral muscles during embryonic development but also during the first week posthatch. Proliferation ability of the pectoral-muscle-derived myoblasts in vitro was significantly higher in the TM treatments until embryonic d 15 (intermittent TM) or 13 (continuous TM) compared to that of controls, suggesting increased myogenic progeny reservoir in the muscle. However, the proliferation ability of myoblasts was lower in the TM treatments vs. control during the last days of incubation. This coincided with higher levels of myogenin expression in the muscle, indicating enhanced cell differentiation in the TM muscle. A similar pattern was observed posthatch: Myoblast proliferation was significantly higher in the TM chicks relative to controls during the peak of posthatch cell proliferation until d 6, followed by lower cell number 2 wk posthatch as myoblast number sharply decreases. Higher myogenin expression was observed in the TM chicks on d 6. This resulted in increased muscle growth, manifested by significantly higher relative weight of breast muscle in the embryo and posthatch. It can be concluded that temperature elevation during mid-term embryogenesis promotes myoblast proliferation, thus increasing myogenic progeny reservoir in the muscle, resulting in enhanced muscle growth in the embryo and posthatch. © 2015 Poultry Science Association Inc.

  1. Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type.

    Science.gov (United States)

    Girolami, A; Marsico, I; D'Andrea, G; Braghieri, A; Napolitano, F; Cifuni, G F

    2003-07-01

    Ten Blue Neck ostriches were used to study the effect of age at slaughter (10-11 and 14-15 months) and muscle on fatty acid profile, cholesterol content and texture of meat. Fatty acid profile of ostrich meat was significantly affected by age at slaughter (Pmuscles (Piliofibularis (Pmuscle location. No effect of age on shear values was observed, whereas sensory panellists scored meat from younger birds as more tender (Piliofibularis was more tender (P<0.001).

  2. 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

  3. Double Muscling in Cattle: Genes, Husbandry, Carcasses and Meat

    OpenAIRE

    Leo O. Fiems

    2012-01-01

    Simple Summary Selection for an increased meatiness in beef cattle has resulted in double-muscled (DM) animals, owing to the inactivation of the myostatin gene. These animals are characterized by an excellent conformation and an extremely high carcass yield, coinciding with a reduced organ mass. As a consequence, voluntary feed intake is reduced, but feed efficiency is considerably improved, although maintenance requirements are not clearly reduced. DM animals are more susceptible to respirat...

  4. Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.

    Science.gov (United States)

    Warner, R D; Kearney, G; Hopkins, D L; Jacob, R H

    2017-01-17

    The longissmus lumborum (LL) and semimembranosus (SM) muscles from 391 lamb carcasses, derived from various breed types, were used to investigate the effect of animal/muscle factors, packaging type [over-wrap (OW) or high oxygen modified atmosphere packaging (MAPO2)] and duration of display on redness of meat during simulated retail display. Using statistical models the time required (in days) for redness to reach a threshold value of 3.5 (below this is unacceptable) was predicted. High levels of iron in the SM, but not LL, reduced the time for redness to reach 3.5 by 2-2.6days in MAPO2 and 0.5-0.8days in OW. The greater the proportion of Merino breed type, the shorter was the time for redness to reach the value of 3.5, an effect consistent across muscles and packaging types. In summary, breed type, packaging format, muscle and muscle iron levels had a significant impact on colour stability of sheep meat in oxygen-available packaging systems.

  5. Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products.

    Science.gov (United States)

    Zvereva, Elena A; Kovalev, Leonid I; Ivanov, Alexei V; Kovaleva, Marina A; Zherdev, Anatoly V; Shishkin, Sergey S; Lisitsyn, Andrey B; Chernukha, Irina M; Dzantiev, Boris B

    2015-07-01

    The skeletal muscle protein troponin I (TnI) has been characterized as a potential thermally stable and species-specific biomarker of mammalian muscle tissues in raw meat and meat products. This study proposed a technique for the quantification of TnI comprising protein extraction and sandwich enzyme-linked immunosorbent assay (ELISA). The technique is characterized by a TnI detection limit of 4.8 ng/ml with quantifiable concentrations ranging from 8.7 to 52 ng/ml. The method was shown to be suitable for detection of TnI in mammalian (beef, pork, lamb, and horse) meat but not in poultry (chicken, turkey, and duck) meat. In particular, the TnI content in beef was 0.40 3 ± 0.058 mg/g of wet tissue. The TnI estimations obtained for the pork and beef samples using ELISA were comparable to the proteomic analysis results. Thus, the quantitative study of TnI can be a convenient way to assess the mammalian muscle tissue content of various meat products. Copyright © 2015. Published by Elsevier Ltd.

  6. 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

  7. 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%; P<0.001). Breast muscles with severe damage, in comparison with mild degenerated samples, showed higher moisture (75.4 vs. 74.4%; P<0.05) and lower protein percentages (21.1 vs. 22.6%; P<0.001). The lipid percentage of severely degenerated samples was higher than that from moderate group (2.94 vs. 2.36; P<0.05), while collagen content was not modified by histological lesion levels. Marinated meat from the mild group had higher uptake and total marinade yield after cooking. 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

  8. Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield.

    Science.gov (United States)

    Anderson, F; Pannier, L; Pethick, D W; Gardner, G E

    2015-06-01

    Intramuscular fat percentage (IMF%) has been shown to have a positive influence on the eating quality of red meat. Selection of Australian lambs for increased lean tissue and reduced carcass fatness using Australian Sheep Breeding Values has been shown to decrease IMF% of the Muscularis longissimus lumborum. The impact this selection has on the IMF% of other muscle depots is unknown. This study examined IMF% in five different muscles from 400 lambs (M. longissimus lumborum, Muscularis semimembranosus, Muscularis semitendinosus, Muscularis supraspinatus, Muscularis infraspinatus). The sires of these lambs had a broad range in carcass breeding values for post-weaning weight, eye muscle depth and fat depth over the 12th rib (c-site fat depth). Results showed IMF% to be highest in the M. supraspinatus (4.87 ± 0.1, Plambs born as multiples and raised as singles. For each per cent increase in lean meat yield percentage (LMY%), there was a reduction in IMF% of 0.16 in all five muscles examined. Given the drive within the lamb industry to improve LMY%, our results indicate the importance of continued monitoring of IMF% throughout the different carcass regions, given its importance for eating quality.

  9. 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 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.

  10. 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

  11. The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review.

    Science.gov (United States)

    Christensen, Sara; Purslow, Peter P

    2016-09-01

    Matrix metalloproteinases (MMPs) are a group of enzymes that degrade extracellular matrix components but are also important signaling molecules that regulate many biological processes including muscle, adipose and connective tissue development. Most recently it has been discovered that MMPs act as intracellular signaling molecules inducing gene expression and altering related proteins in the nucleus. Several single nucleotide polymorphisms of MMPs and their inhibitors are known to exist and most of the research on MMPs to date has focused on their activity in relation to human health and disease. Nevertheless there is a growing body of evidence identifying important roles of MMPs as regulators of myogenesis, fibrogenesis and adipogenesis. The aim of this review is to highlight the currently known functions of the MMPs that have a direct bearing on the deposition of meat components and their relationship with meat quality. Some central pathways by which these enzymes can affect the tenderness, the amount and type of fatty acids are highlighted.

  12. (Kangaroo grass) at various growth stages

    African Journals Online (AJOL)

    STORAGESEVER

    2009-04-06

    Apr 6, 2009 ... Key words: Kangaroo grass, biomass, dry matter, rangeland, growth stages. INTRODUCTION ... Soil organic matter, soil porosity and nutrient ... as soil moisture approaches field capacity (Nolan, 1994). Because Kangaroo ...

  13. Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids.

    Science.gov (United States)

    Petracci, M; Sirri, F; Mazzoni, M; Meluzzi, A

    2013-09-01

    A trial was conducted to compare muscle traits and meat quality characteristics of the pectoralis muscle in 2 chicken commercial hybrids having standard (SBY) and high breast yield (HBY), respectively. A total of 2,124 one-day-old male chicks, equally divided into 2 experimental groups represented by strains (SBY and HBY), were grown using homogenous conditions and fed the same standard diets until reaching live weight of 4.2 kg at 53 and 55 d for the SBY and HBY groups, respectively. Thirty-six birds per each genotype were randomly selected, and their pectoralis major muscles were used to assess meat quality properties (color attributes, pH, drip loss, cook loss, Allo-Kramer shear values after cooking, moisture, proteins, total lipids, and ashes) as well as histological traits (cross-sectional area, frequency of abnormal fibers, and intramuscular fat infiltration). As expected, HBY genotype had higher breast yield (31.0 vs. 30.0%; P ≤ 0.05). Histological evaluations showed that HBY pectoralis muscles had higher cross-sectional fiber area coupled with a dramatically higher (P ≤ 0.001) incidence of abnormal fibers and more abundant infiltration of intramuscular fat. Moreover, histopathological anomalous features such as central nuclei, proliferation of endomysial and perimysial collagen, inflammatory infiltrate, and necrosis of the fibers were also observed. As for meat quality, SBY hybrid showed lower ultimate pH values (5.97 vs. 6.07; P ≤ 0.01), whereas overall color parameters were not affected by genotype. Breast meat from the HBY genotype also exhibited significantly lower ability to retain liquid during refrigerated storage (drip loss, 2.46 vs. 2.06%; P ≤ 0.05) and cooking (26.2 vs. 21.1%; P ≤ 0.05) as well as higher shear-force values (2.59 vs. 2.11 kg/g; P ≤ 0.001). Finally, with regard to chemical composition, significant differences (P ≤ 0.05) were detected in protein (22.8 vs. 23.5%) and lipid (1.65 vs. 1.82%) contents, which were

  14. Cellular and molecular regulation of muscle growth and development in meat animals.

    Science.gov (United States)

    Dayton, W R; White, M E

    2008-04-01

    Although in vivo and in vitro studies have established that anabolic steroids, transforming growth factor-beta (TGF-beta), and myostatin affect muscle growth in meat-producing animals, their mechanisms of action are not completely understood. Anabolic steroids have been widely used as growth promoters in feedlot cattle for over 50 yr. A growing body of evidence suggests that increased muscle levels of IGF-I and increased muscle satellite cell numbers play a role in anabolic steroid enhanced muscle growth. In contrast to anabolic steroids, the members of the TGF-beta-myostatin family suppress muscle growth in vivo and suppress both proliferation and differentiation of cultured myogenic cells. Recent evidence suggests that IGFBP-3 and IGFBP-5 play a role in mediating the proliferation-suppressing actions of both TGF-beta and myostatin on cultured myogenic cells. Consequently, this review will focus on the roles of IGF-I and IGFBP in the cellular and molecular mechanisms of action of anabolic steroids and TGF-beta and myostatin, respectively.

  15. Novel DNPH-based method for determination of protein carbonylation in muscle and meat.

    Science.gov (United States)

    Soglia, Francesca; Petracci, Massimiliano; Ertbjerg, Per

    2016-04-15

    Protein oxidation is considered an ongoing deteriorative process during storage of fresh and processed meat. Carbonyl compounds have traditionally been detected spectrophotometrically after derivatization with 2,4-dinitrophenylhydrazine (DNPH) to form protein-bound hydrazones with absorbance at 370 nm. Here we describe a novel DNPH-based method to quantify protein carbonylation in muscle and meat. The additional steps of the novel method aimed at increasing the protein solubility and inducing protein unfolding before labeling with DNPH. Compared to the traditional method, the new procedure reflected an increased protein carbonylation level measuring overall two to fourfold more carbonyls in muscles from different species as well as in soluble, salt-soluble and insoluble protein fractions. The study suggested that protein unfolding is a more important phenomenon than solubilization for increased DNPH labeling. The novel method resulted in three to fourfold larger carbonyl content determined in chicken, pork and beef (2.8, 3.6 and 3.1 nmol/mg of protein, respectively). Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves

    Science.gov (United States)

    Chung, Eui-Gang; Chung, Ku-Young

    2015-01-01

    This study was conducted to compare the meat qualities of loin (m. longissimus dorsi) and top round (m. semimembranosus) from Hanwoo and Holstein veal. Ten Hanwoo and Holstein calves were randomly selected from a local cattle farm and raised. They were slaughtered when they were 8 mon old and weighed. Weight and percentage in primal cuts and slaughter performance of Hanwoo and Holstein veal calves are obtained. Immediately after weighting, slices of loin and top round muscles were sampled. After vacuum packaging, the samples were subjected to proximate composition, physicochemical and microbiological analyses. Dressing weight and percentage were heavier and greater (p<0.05) in the Holstein than in the Hanwoo. Water contents of the top round muscle was higher in the Holstein than in the Hanwoo (p<0.05). Water-holding capacity, protein content and CIE L* (lightness) of both muscles were higher in the Holstein than in the Hanwoo veal, whereas fat content, pH, cooking loss, a* (redness), and b* (yellowness) were higher in the Hanwoo than in the Holstein veal (p<0.05). Thiobarbituric acid and volatile basic nitrogen values of both the muscles were lower in the Hanwoo than in the Holstein veal during the first 10 d of storage (p<0.05). PMID:26877632

  17. Effects of dietary spirulina on meat colour in muscle of broiler chickens.

    Science.gov (United States)

    Toyomizu, M; Sato, K; Taroda, H; Kato, T; Akiba, Y

    2001-05-01

    1. The present study was undertaken to determine the effects of dietary spirulina on growth performance and pigmentation in the muscle of growing broiler chickens and to examine the possibility that zeaxanthin in spirulina may affect yellow colour development in the meat. 2. Twenty-four, 21-d-old, male broiler chicks were fed an experimental diet containing spirulina at 0, 40, or 80 g/ kg for 16 d. No significant differences among treatments were observed in body weights, nor weights or yields (as a percentage of body weight) for any of the selected traits, including liver, abdominal fat, kidney and Pectoralis profundus. 3. Spectrocolourimetric analyses revealed that the redness of Pectoralis superficialis, profundus and Sartorius muscles reached a maximum in chicks fed the 40 g/kg spirulina diet, while the yellowness of all fillets, including the Semitendinosus muscle, increased in a sub-linear fashion with increased spirulina in the diet. The overall correlation between the yellowness and zeaxanthin content in the Pectoralis muscle was significant. 4. This study provides the first conclusive evidence that dietary spirulina influences both the yellowness and redness of broiler flesh and that the increments in yellowness with dietary spirulina content may possibly be reflected in the common yellow pigment related to the accumulation of zeaxanthin within the flesh.

  18. About Skin-to-Skin Care (Kangaroo Care)

    Science.gov (United States)

    ... Size Email Print Share About Skin-to-Skin Care Page Content Article Body You may be able ... care, also called kangaroo care. What is Kangaroo Care? Kangaroo care was developed in South America as ...

  19. Protein degradation and post-deboning tenderization in broiler breast meat with different degrees of muscle shortening

    Science.gov (United States)

    Deboning broiler breast fillets prior to rigor mortis negatively influences tenderness due to sarcomere shortening. The effects of sarcomere shortening on muscle protein degradation and breast meat tenderization during post-deboning aging are not well understood. The objective of this study was to m...

  20. De electricitatis catholici musculari - Concerning the electrical properties of muscles, with emphasis on meat quality

    DEFF Research Database (Denmark)

    Ravn, L.S.; Andersen, N.K.; Rasmussen, M.A.

    2008-01-01

    This study aims to explore the potential of evoked non-invasive surface electromyography (SEMG) analysis, in predicting meat quality traits in livestock. Evoked SEMG is a system that records, transdermally, electrical signals generated in muscle fibres upon external stimulation. These signals are...

  1. Toxoplasmosis in the Eastern Grey Kangaroo, Macropus giganteus and the Cape Hyrax, Procavis capensis in Japan

    Directory of Open Access Journals (Sweden)

    Khaled Mohamed El-Dakhly1,4, Nagwan El-Habashi2, El-Shaymaa El-Nahass3,4, Hiroki Sakai4 and Tokuma Yanai4,*

    2013-11-01

    Full Text Available Toxoplasmosis was investigated in an eastern grey kangaroo, Macropus giganteus, and four cape hyraxes, Procavia capensis, in a Japanese zoo. Clinically, the kangaroo showed neurological signs, emaciation, diarrhea, elevated AST and CK, and subjected to coma before death. One young cape hyrax had severe anorexia, while the other three died without exhibiting clinical signs. Grossly, lungs of the kangaroo were dark red in color, while hyraxes, besides, showed hepatic multifocal white foci, and intestinal multifocal hemorrhages. Histologically, the kangaroo had frequent Toxoplasma gondii pseudocysts in brain, heart and skeletal muscles. All hyraxes had multifocal necrosis with cysts containing numerous bradyzoites in liver and spleen, along with necrotic gastroenteritis and intestinal hemorrhages. Immunohistochemically, cysts showed positive reaction to anti-T. gondii antibodies. These findings indicate possible outbreaks of toxoplasmosis in eastern grey kangaroos and cape hyraxes, zoo habitants; therefore, they could be susceptible intermediate hosts for T. gondii in terms of zoonosis. This is the first report of toxoplasmosis in eastern grey kangaroos and cape hyraxes in Japanese zoos.

  2. Carcass yield, meat color and muscle pH evolution in rabbits

    Directory of Open Access Journals (Sweden)

    Hernandez-Bautista, Jorge

    2015-12-01

    Full Text Available The objective of this study was to determinate the carcass yield, color and pH evolution of different rabbit breeds (New Zealand G1, California G2, and Nueva ZealandCalifornia G3. Two different studies were performed with animal of 100 days-old and live weight (PV of 2.5 kg. In the study I carcass weight and non-meat components were determined, and the cold carcass weight (CF was recorded. Hot carcass yield (CC was determined, besides pH and color (L*a*b* in B. femoris (BF and L. lumborum (LB muscles. In the study II the L. dorsi (LD muscle pH was monitored. Higher PV, CF, CC and empty carcass weight were found in G2. The L*, a* and b* intensity of LB and BF muscles was higher in G1. In study II the pH decreased with post mortem time and stabilized before 24 h with a 6.16 value for G2 and 6.21 for G1.

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

    Science.gov (United States)

    Cho, Jin Hyoung; Lee, Ra Ham; Jeon, Young-Joo; Park, Seon-Min; Shin, Jae-Cheon; Kim, Seok-Ho; Jeong, Jin Young; Kang, Hyun-sung; Choi, Nag-Jin; Seo, Kang Seok; Cho, Young Sik; Kim, MinSeok S.; Ko, Sungho; Seo, Jae-Min; Lee, Seung-Youp; Shim, Jung-Hyun; Chae, Jung-Il

    2016-01-01

    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 meat

  4. Effect of South African beef production systems on post-mortem muscle energy status and meat quality.

    Science.gov (United States)

    Frylinck, L; Strydom, P E; Webb, E C; du Toit, E

    2013-04-01

    Post-slaughter muscle energy metabolism meat colour of South African production systems were compared; steers (n=182) of Nguni, Simmental Brahman crossbreds were reared on pasture until A-, AB-, or B-age, in feedlot until A-AB-age. After exsanguination carcasses were electrically stimulated (400 V for 15 s). M. longissimus dorsi muscle energy samples were taken at 1, 2, 4 and 20 h. Post-mortem samples for meat quality studies were taken at 1, 7 and 14 days post-mortem. Production systems affected muscle glycogen, glucose, glucose-6-P, lactic acid, ATP, creatine-P glycolytic potential (P0.5) water holding capacity, drip loss, and Warner Bratzler shear force. Muscle energy only affected muscle contraction of the A-age-pasture system (shortest sarcomere length of 1.66 μm vs 1.75 μm highest WBS of 6 kg vs 5 kg 7 days post-mortem). Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. [Comparing the results of the serological detection of Salmonella antibodies in blood serum and meat juice from different muscles from slaughter pigs].

    Science.gov (United States)

    Nobmann, Juliane Annette; Blaha, Thomas; Beyerbach, Martin; Kreienbrock, Lothar; Meemken, Diana

    2011-01-01

    The German Salmonella Monitoring Programme started by the QS-System in 2002 (Blaha, 2004) is mandatory due to the so-called "Salmonella Regulation for Pigs" since 2007 (Anonym, 2007). The Regulation does not clearly prescribe the specific muscle which is to be taken as source of the meat juice. Thus, at different slaughter plants meat samples are also taken from different muscles and several scientific papers describe various muscles as source of the meat juice, too. The objective of this study was to compare the serological results of meat juices from three different locations (diaphragm pillar, neck, belly muscle) to each other and to those of the blood serum from exactly the same animals. All samples were simultaneously tested for Salmonella antibodies by two serological tests (Salmo-type Pig Screen, LDL, Germany; HerdChek Swine Salmonella, IDEXX, Germany). Comparisons were carried out between the various sample kinds per animal and between the two test systems. The analysis of all results of the meat juices revealed in both test systems a clear decline of the OD% values from the diaphragm pillar to the neck to the belly muscle. The average OD% values of all samples were higher when measured by the HerdChek ELISA (IDEXX, Germany) than by the Salmotype ELISA (LDL, Germany), especially in blood serum. Since the results of the meat juice samples gained from the diaphragm pillar were in both test systems by far the closest to the results of the corresponding serum blood samples, it is recommended to amend the "Salmonella Regulation for Pigs" by prescribing meat from the diaphragm pillar as the only muscle for gaining meat juice.

  6. 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 (P<0.001) and the numerically heaviest groups were CA×RX and RX×NZW (1970g, P<0.001) with to some extent better amino acids profile. In conclusion, RX growth performance was improved by crossing CA sire with RX dam and RX sire with NZW dam and to have dual purpose breed with better growth performance without hazard on carcass and meat 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.

  7. 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; Liu, Gang; Huang, Xingguo; Fang, Rejun; Li, Tiejun; Yin, Yulong

    2017-10-02

    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. 39 piglets were randomly divided into three groups: a control (20-18-16% crude protein, CP) and two protein restricted group (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 (45min) was significant 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 andlysine 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 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.

  8. Meat quality and muscle fibre type characteristics of Southdown Rams from high and low backfat selection lines.

    Science.gov (United States)

    Kadim, I T; Purchas, R W; Davies, A S; Rae, A L; Barton, R A

    1993-01-01

    Characteristics of the meat of 15-18-month Southdown rams from lines selected for high or low backfat depths (assessed ultrasonically at position C over the last rib) were compared. Half of the carcasses were electrically stimulated (ES) and within each carcass post-mortem treatments chosen to produce effects on meat tenderness were ageing periods of 1 or 15 days (Semimembranosus), early or delayed chilling (Biceps femoris), and trimming of the s.c. fat cover (Longissimus dorsi). These treatments had the expected effects on shear values, but the sizes of the effects were little affected by selection line or ES treatment. Selection line did not have any direct effects on shear values, reflectance values at several wavelengths, waterholding capacity, cooking loss or sarcomere length. The Semitendinosus muscle had a higher proportion of predominantly oxidative fibres for the high-backfat line, based on succinic dehydrogenase activity (P < 0·05), but there was no line difference in alkaline-stable ATPase activity in the same muscle. Muscle fibre diameter was similar for the two lines.

  9. [Comparison of postmortal changes in the ultrastructure of the masseter muscle and the longissimus dorsi muscle in pigs with PSE-meat].

    Science.gov (United States)

    Bergmann, V

    1975-01-01

    Samples of the two muscles were taken from 8 Landrace fattened pigs, affected with pale, soft exudative meat, during stunning and 15, 30, 45 and 60 minutes after death; also 2, 3, 6, 12, 24 and 48 hours after slaughter, with storage at 20 degrees C for the first six hours and 2-5 degrees C subsequently. Considerable changes were found during the first hour after death, or even in samples taken during stunning, in longissimus dorsi samples. These consisted of destruction of mitochondria and sarcoplasmic reticulum, breakdown of cell membranes, liberation of clumps of fibre protein, disappearance of glycogen, rigor and destruction of capillaries. Such changes would account for the features of pale, soft exudative meat such as water loss, brief rigor, pale colour, deficiency of energy-rich phosphates. By contrast, in the masseter muscles of the same animal these changes did not occur until later, or were in port absent. In both muscle the breakdown of fibres took place by destruction of the "I" bands and the "Z" strips, and this process also commenced in longissimus dorsi before masseter.

  10. Parents\\' lived experience of providing kangaroo care to their ...

    African Journals Online (AJOL)

    Parents\\' lived experience of providing kangaroo care to their preterm infants. ... While there is good evidence to demonstrate the benefits of kangaroo care in low ... experience of birth; anxiety and barriers; an intimate connection; adjustments, ...

  11. Dietary Methionine Affect Meat Qulity and Myostatin Gene Exon 1 Region Methylation in Skeletal Muscle Tissues of Broilers

    Institute of Scientific and Technical Information of China (English)

    LIU Guo-qing; ZONG Kai; ZHANG Li-li; CAO Shu-qing

    2010-01-01

    Dietary amino acids imbalance will result in stunted broiler performance and deteriorated meat quality,which are involved in various biochemical cycles in vivo.In this study,the effects of dietary methionine on meat quality and methylation of myostatin exon 1 were investigated.Drip loss of the broilers fed with diet of high methionine levels(0.2%)increased from(6.3±0.1)%(control group)to(10.1±1.0)%,and the muscle shearing force increased from(22.8±1.9)N(control group)to(26.3±2.3)N.Moreover,many CpG sites were found at the myostatin exon 1 region(nucleotides 2360-2540 bp).To further understand the regulation of broiler myostatin expression,the methylation status of broiler myostatin exon 1 and its mRNA expression were analyzed.At the myostatin exon 1 region where CG enriches(nucleotides 2360-2540 bp),the percentages of methylation were 46 and 84% in low Met and high Met content groups after 55-d feeding,respectively.In skeletal muscle tissues,the exon 1 hypermethylation status of myostatin gene was found to be negatively correlated with the gene expression.These results suggested that methylation of this gene is a dynamic process,which plays a dominant role in regulating gene expression for development of individuals.

  12. Functional morphology of the forelimb of living and extinct tree-kangaroos (Marsupialia: Macropodidae).

    Science.gov (United States)

    Warburton, Natalie M; Harvey, Kathryn J; Prideaux, Gavin J; O'Shea, James E

    2011-10-01

    Tree-kangaroos are a unique group of arboreal marsupials that evolved from terrestrial ancestors. The recent discovery of well-preserved specimens of extinct tree-kangaroo species (genus Bohra) within Pleistocene cave deposits of south-central Australia provides a unique opportunity to examine adaptive evolution of tree-kangaroos. Here, we provide the first detailed description of the functional anatomy of the forelimb, a central component of the locomotor complex, in the extant Dendrolagus lumholtzi, and compare its structure and function with representatives of other extant marsupial families. Several features were interpreted as adaptations for coping with a discontinuous, uneven and three-dimensional arboreal substrate through enhanced muscular strength and dexterity for propulsion, grasping, and gripping with the forelimbs. The forelimb musculoskeletal anatomy of Dendrolagus differed from terrestrial kangaroos in the following principal ways: a stronger emphasis on the development of muscles groups responsible for adduction, grasping, and gripping; the enlargement of muscles that retract the humerus; and modified shape of the scapula and bony articulations of the forelimb bones to allow improved mobility. Many of these attributes are convergent with other arboreal marsupials. Tree-kangaroos, however, still retain the characteristic bauplan of their terrestrial ancestors, particularly with regard to skeletal morphology, and the muscular anatomy of the forelimb highlights a basic conservatism within the group. In many instances, the skeletal remains of Bohra have similar features to Dendrolagus that suggest adaptations to an arboreal habit. Despite the irony of their retrieval from deposits of the Nullarbor "Treeless" Plain, forelimb morphology clearly shows that the species of Bohra were well adapted to an arboreal habitat.

  13. Expression of ADAMTS4 and ADAMTS5 in longissimus dorsi muscle related to meat tenderness in Nanyang cattle.

    Science.gov (United States)

    Zhang, X H; Qi, Y X; Gao, X; Li, J Y; Xu, S Z

    2013-10-18

    The ADAMTS4 and ADAMTS5 are secreted proteases, which can cleave aggrecan, brevican and versican to regulate rebuilding of the extracellular matrix. We analyzed the ADAMTS4 and ADAMTS5 gene expression patterns in longissimus dorsi muscle at intervals from 135 days fetal age to 30 months old by qRT-PCR in Nanyang cattle. Expression of ADAMTS4 was significantly higher in 135 and 185-day-old fetuses than at other stages, while expression of ADAMTS5 decreased during development. The promoter regions of ADAMTS4 and ADAMTS5 were cloned and the transcription factor binding sites were analyzed with bioinformatic methods. Twelve and six potential transcription factor binding sites were found in the promoter regions of ADAMTS4 and ADAMTS5 genes, respectively. Three transcription factors (MZF1, C/EBPb, and NF-kap) were selected to analyze the expression pattern during the development of the longissimus dorsi muscle. MZF1 was significantly co-expressed with ADAMTS4, while C/EBPb expression was significantly negatively associated with that of ADAMTS4. We concluded that the expression of ADAMTS4 is positively regulated by MZF1 and negatively regulated by C/EBPb. We examined the relationships of ADAMTS4 and ADAMTS5 expression with tenderness of longissimus dorsi muscle; ADAMTS4 was significantly and negatively correlated with meat tenderness. We conclude that ADAMTS4 participates in the regulation of muscle development in cattle.

  14. A novel approach to assess temporal sensory perception of muscle foods: application of a time-intensity technique to diverse Iberian meat products.

    Science.gov (United States)

    Lorido, Laura; Estévez, Mario; Ventanas, Sonia

    2014-01-01

    Although dynamic sensory techniques such as time-intensity (TI) have been applied to certain meat products, existing knowledge regarding the temporal sensory perception of muscle foods is still limited. The objective of the present study was to apply TI to the flavour and texture perception of three different Iberian meat products: liver pâté, dry-cured sausages ("salchichon") and dry-cured loin. Moreover, the advantages of using dynamic versus static sensory techniques were explored by subjecting the same products to a quantitative descriptive analysis (QDA). TI was a suitable technique to assess the impact of composition and structure of the three meat products on flavour and texture perception from a dynamic perspective. TI parameters extracted from the TI-curves and related to temporal perception enabled the detection of clear differences in sensory temporal perception between the meat products and provided additional insight on sensory perception compared to the conventional static sensory technique (QDA).

  15. Bioanalytical methods for the metalloproteomics study of bovine longissimus thoracis muscle tissue with different grades of meat tenderness in the Nellore breed (Bos indicus).

    Science.gov (United States)

    Baldassini, Welder Angelo; Braga, Camila Pereira; Chardulo, Luis Artur Loyola; Vasconcelos Silva, Josineudson Augusto; Malheiros, Jessica Moraes; de Albuquerque, Lúcia Galvão; Fernandes, Talita Tanaka; Padilha, Pedro de Magalhães

    2015-02-15

    The work describes a metalloproteomics study of bovine muscle tissue with different grades of meat tenderness from animals of the Nellore breed (Bos indicus) based on protein separation by two-dimensional gel electrophoresis, the identification of calcium ions in protein spots by X-ray fluorescence (SR-XRF) and the characterisation of proteins by electrospray ionisation mass spectrometry. Forty (40) specimens were selected and divided into two experimental groups: animals with tough meat (TO) and animals with tender meat (TE). A third group (P) of Piedmontese breed animals (Bos taurus) was included to serve as a comparative model for the level of meat tenderness. The procedures were efficient and preserved the metal-protein structure, enabling calcium detection in protein spots by SR-XRF at a given molecular weight range of 14-97kDa. Two proteins (pyruvate kinase and albumin) were inferred to be related to the phenotypical differences in animals from the different groups.

  16. Effects of Dietary Energy Sources on Post Mortem Glycolysis, Meat Quality and Muscle Fibre Type Transformation of Finishing Pigs.

    Science.gov (United States)

    Li, Yanjiao; Li, Jiaolong; Zhang, Lin; Yu, Changning; Lin, Meng; Gao, Feng; Zhou, Guanghong; Zhang, Yu; Fan, Yuanfang; Nuldnali, Lina

    2015-01-01

    Dietary energy source can influence muscle glycogen storage at slaughter. However, few studies have demonstrated whether the diet-induced change of muscle glycogen is achieved by the transformation of muscle fibre type. This study investigated the effects of dietary energy sources on meat quality, post mortem glycolysis and muscle fibre type transformation of finishing pigs. Seventy-two barrows with an average body weight of 65.0 ± 2.0 kg were selected and were allotted to three iso-energetic and iso-nitrogenous diets A, B or C, and each treatment consisted of three replicates (pens) of eight pigs each. Diet A contained 44.1% starch, 5.9% crude fat and 12.6% neutral detergent fiber (NDF); diet B contained 37.6% starch, 9.5% crude fat and 15.4% NDF; and diet C contained 30.9% starch, 14.3% crude fat and 17.8% NDF. The duration of the experiment was 28 days. After feed withdrawal 12 h, 24 pigs (eight per treatment) were slaughtered, samples from M. longissimus lumborum (LL) were collected for subsequent analysis. The results showed that pigs fed diet C had lesser average daily gain, average daily feed intake and back fat depth than those fed diet A (Ppigs fed diet A showed increased contents of lactate and greater glycolytic potential (GP) compared with those fed diet C (Ppigs fed diet C, than in pigs fed diet A. In addition, pigs fed diet C resulted in downregulation of miR23a and upregulation of miR409 and miR208b (Ppigs. This reduction of GP may be partially associated with the improvement of oxidative fibre composition in LL muscle, and the change in myofibre type may be correlated with the change in the miRNA expression.

  17. Evaluation of enzymatically treated Artemisia annua L. on growth performance, meat quality, and oxidative stability of breast and thigh muscles in broilers.

    Science.gov (United States)

    Wan, X L; Song, Z H; Niu, Y; Cheng, K; Zhang, J F; Ahmad, H; Zhang, L L; Wang, T

    2017-04-01

    An experiment was conducted to evaluate the effects of including enzymatically treated Artemisia annua L. (EA) in broiler diets on growth performance, meat quality, and oxidative stability of breast and thigh muscles. A total of 256 one-d-old Arbor Acres broiler chicks were randomly allotted into four groups with eight replicates of eight birds each. Broilers in the four groups were offered basal diet supplemented with 0.0, 0.5, 1.0, and 1.5 g/kg EA during the 42-d experiment, respectively. The ADG, ADFI, and feed/gain ratio (F:G) were measured at 42 d of age. Breast and thigh muscle samples from eight birds per treatment were obtained at 42 d to determine meat quality, free radical scavenging activity, and lipid peroxidation. All treatment groups had similar ADG, ADFI, and F:G during the 42 d experiment (P > 0.05). Drip loss at 24 h and shearing force of breast muscle were linearly (P muscle followed the same fashion. The supplementation of EA quadratically increased 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) (P = 0.004) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) (P = 0.035) free radical scavenging activities in breast muscle, and linearly (P muscle. Increasing levels of EA linearly (P muscle samples during 15 d of storage at 4°C. The results indicated that EA supplementation improved meat quality and oxidative stability of breast and thigh muscles in broilers. The inclusion level of 1.0 g/kg EA in broiler diet was recommended. © 2016 Poultry Science Association Inc.

  18. Polymorphisms in twelve candidate genes are associated with growth, muscle lipid profile and meat quality traits in eleven European cattle breeds.

    Science.gov (United States)

    Sevane, N; Armstrong, E; Wiener, P; Pong Wong, R; Dunner, S

    2014-07-01

    Current customers' demands focus on the nutritional and sensory quality of cattle meat. Candidate gene approach allows identification of genetic polymorphisms that have a measurable effect on traits of interest. The aim of this work is to identify new molecular markers for beef production through an association study using 27 candidate genes and 314 purebred bulls from 11 European cattle breeds. Twelve genes were found associated with different lipid and meat quality traits, and among these stand out the considerable effect of CAST on fatness score, CGGBP1 on growth traits, HSPB1 on the percentage of lauric acid (12:0) and phospholipid docosahexaenoic acid (DHA 22:6 n - 3), RORA on the ratio of light absorption (K) to light scattering (S) (K/S), and TNFA on lightness (L*). Most of these traits are related to post-mortem muscle biochemical changes, which are key factors controlling meat quality and consumers' acceptance. Also, the variations produced on muscle fatty acid profiles, such as those of AANAT, CRH, CSN3, HSPB1, and TNFA, give insights into the genetic networks controlling these complex traits and the possibility of future improvement of meat nutritional quality.

  19. FATTY ACID CONTENT IN BROILER´S ROSS 308 MEAT MUSCLES AFTER USING BEE POLLEN AND PROBIOTIC AS SUPPLEMENTARY DIET INTO THEIR FEED MIXTURE

    Directory of Open Access Journals (Sweden)

    Peter Haščík

    2014-08-01

    Full Text Available The present experiment was aimed to study the effect of the bee pollen and probiotic on broiler´s meat fatty acid. A total of 120 one day old chicks, which were divided into 4 groups (n=30. Central, E1 (400 mg.kg-1 bee pollen, E2 (3.3 g probiotic and E3 (400 mg.kg-1 bee pollen + 3.3 g probiotic of complete feed mixture, the probiotic has been added through drinking water. After 42 days broiler has been slaughtered to determine meat fatty acid concentrations. We found that the probiotic was increased about (78.9% of the essential fatty and bee pollen was increased about (68.4% of essential fatty acid in the experimental groups and there were found significant differences (P≤0.05 in monounsaturated acid (MUFA, heptadecanoic acid and omega-6 between control and E1groups. The mixed between bee pollen and probiotic were reduce the content of the essential fatty acid. However, bee pollen and probiotic were decreased nonessential fatty acid in broiler meat muscles and they were found significant difference (P≤0.05 in saturated fatty acid (SFA between control and E1, also between control and myristic acid. It was concluded that the bee pollen and probiotic have increased the fatty acid and decrease the non essential fatty acid in broiler meat muscles.

  20. Meat quality attributes of the Longissimus lumborum muscle of the Kh'ara genotype of llama (Lama glama) reared extensively in northern Chile.

    Science.gov (United States)

    Mamani-Linares, L W; Gallo, C B

    2013-05-01

    Twenty male llama of the Kh'ara genotype, reared extensively in the north of Chile, were slaughtered at ages between 2 and 4 permanent teeth (2 to 3.5years) and analyses were carried out on the Longissimus lumborum muscle, including composition (moisture, fat, protein, ash, cholesterol, amino acids, fatty acid profile and collagen content) and meat quality parameters (pH, color, water holding capacity and Warner-Bratzler shear-force). Llama meat was characterized by a low cholesterol (39.04mg/100g) and intramuscular fat (1.56%) content, a total collagen content of 6.28mg/g, of which 20.28% was soluble collagen. Amino acid composition and fatty acid profile were similar to those found for beef finished on forage. Llama meat showed a low n-6/n-3 (4.69) and hypocholesterolemic/hypercholesterolemic (1.55) ratio and acceptable values of DFA (65.78%). Quality parameters in llama Longissimus muscle were within the ranges reported for more traditional meats such as beef and lamb.

  1. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.

    Science.gov (United States)

    Filgueras, R S; Gatellier, P; Aubry, L; Thomas, A; Bauchart, D; Durand, D; Zambiazi, R C; Santé-Lhoutellier, V

    2010-11-01

    Physicochemical characteristics and oxidative stability during storage were determined in Gastrocnemius pars interna (GN) and Iliofiburalis (IF) muscles of Rhea americana. Glycolytic potential (GP) and pH decline of muscles were measured within the first 24 h post mortem. Colour, lipid and protein stability were determined during storage of meat, i.e. 5 days under air-packaging at 4°C, or 28 days under vacuum-packaging at 4°C. In parallel, anti-oxidant status of muscles was estimated by measuring α-tocopherol content and anti-oxidant enzyme activities (superoxide dismutase and catalase), while pro-oxidant status was evaluated by determining haeminic iron and long chain fatty acids (especially polyunsaturated fatty acids). The ultimate pH was similar in both muscles, but the GP value was significantly higher in IF than in GN muscle. Haeminic iron and alpha-tocopherol content differed between muscles, with 30% more haeminic iron (ppackaging, lipid and protein oxidation of rhea muscles increased up to 275% and 30%, respectively. This increase was more rapidly and marked in IF muscle. The IF also showed high level of metmyoglobin accumulation after 3 days of storage (47%) and was rejected by 1 consumer out of 2 in sensorial analysis. Under vacuum-packaging, both muscles showed a high stability of colour and no oxidation of lipids and proteins.

  2. Effect of monochromatic light stimuli during embryogenesis on muscular growth, chemical composition, and meat quality of breast muscle in male broilers.

    Science.gov (United States)

    Zhang, L; Zhang, H J; Qiao, X; Yue, H Y; Wu, S G; Yao, J H; Qi, G H

    2012-04-01

    This study was conducted to evaluate the effect of monochromatic light stimuli during embryogenesis on breast muscle growth, chemical composition, and meat quality of male broilers. Fertile broiler eggs (Arbor Acres; n = 1,320) were preweighed and randomly assigned to 1 of 3 treatment groups in 3 modified incubators: 1) control group (in dark condition), 2) monochromatic green light group (560 nm), and 3) monochromatic blue light group (480 nm). The monochromatic lighting systems sourced from light-emitting diode lamps and were equalized at the intensity of 15 lx at eggshell level. After hatch, 120 male chicks from each group were placed in 6 replicates with 20 birds each. All of the birds were housed under white light (30 lx at bird-head level) with a light schedule of 23L:1D. At 21, 35, and 42 d of age, BW and breast muscle weight in the green light group were significantly increased compared with birds in the blue or dark groups (P dark condition or blue group at 42 d of market age (P dark condition (P 0.05). Green light stimuli tended to increase cooking loss (P = 0.08) and L* value of 24-h meat color (P = 0.09). These results suggest that green light stimuli during embryogenesis enhanced the posthatch BW of male broilers, increased breast muscle growth, and improved the feed conversion ratio, but it did not cause any noticeable changes in breast chemical composition or overall meat quality characteristics.

  3. Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality.

    Science.gov (United States)

    Teye, G A; Sheard, P R; Whittington, F M; Nute, G R; Stewart, A; Wood, J D

    2006-05-01

    This study evaluated the effects of three dietary oils - palm kernel (PKO), palm (PO) and soyabean (SBO) - and two protein levels - high (HP) and low (LP) in a 3×2 factorial design involving 60 pigs on growth performance, muscle fatty acid composition and content, carcass, meat and eating qualities. Oil type did not have a significant effect on growth and carcass quality. PKO significantly reduced the polyunsaturated (PUFA) to saturated (SFA) fatty acid (P:S) ratio in longissimus muscle (Palternatives to SBO for the production of good quality and healthy pork, but their limits of inclusion need to be determined.

  4. Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

    Science.gov (United States)

    Ponnampalam, Eric N; Burnett, Viv F; Norng, Sorn; Hopkins, David L; Plozza, Tim; Jacobs, Joe L

    2016-01-01

    The effect of feeding flaxseed or algae supplements to lambs on muscle antioxidant potential (vitamin E), major fatty acid groups, lipid oxidation and retail colour was investigated. Lambs (n=120) were randomly allocated to one of 4 dietary treatments according to liveweight and fed the following diets for eight weeks: Annual ryegrass hay [60%]+subterranean clover hay [40%] pellets=Basal diet; Basal diet with flaxseed (10.7%)=Flax; Basal diet with algae (1.8%)=Algae; Basal diet with flaxseed (10.7%) and algae (1.8%)=FlaxAlgae. Flaxseed or algae supplementation significantly affected major fatty acid groups in muscle. The addition of algae (average of Algae and FlaxAlgae) resulted in lower vitamin E concentration in muscle (Pdiet without algae (average of Basal and Flax). Increasing muscle EPA+DHA by algae supplementation significantly increased lipid oxidation, but retail display colour of fresh meat was not affected.

  5. THE INFLUENCE OF BEE POLLEN ON THE MEAT CHEMICAL COMPOSITION FOR BROILER´S ROSS 308 MUSCLES

    Directory of Open Access Journals (Sweden)

    Juraj Čuboň

    2013-02-01

    Full Text Available The objective ofthe presentstudy was to evaluate the meat chemical composition of breast and thigh muscles for boiler Ross 308after additionthe bee pollenas nutritional supplement to feed mixturein a dose (500 mg.kg-1 and 1500 mg.kg-1 to experimental groups (E1, E2 respectively.The fattening duration was 42days.At the end of the experiment,the results showthat the water contentin experimentalgroups (E1,E2 was higher than control and there were no significant differences (P≤0. 05among the groups,the protein content was higher in the control group than experimental groups (E1,E2 and there were no significant differences(P≤0.05 among the groups.The breast and thigh fat contents in control (2.04%,13.20%washigherthan (E1group (1.61%,12.91% and (E2 group (1.94%,12.25% andthereweresignificant differences (P≥0.05 between control group and experimental (E1, E2 groupsand therewere no significant differences (P≤0.05 in thigh samples.The energy value was higher in the control group than experimental (E1, E2 and there were significant differences (P≥0.05 between control and experimental group(E1 in breast sample.

  6. Effect of supplemental fermented Ginkgo biloba leaves at different levels on growth performance, meat quality, and antioxidant status of breast and thigh muscles in broiler chickens.

    Science.gov (United States)

    Niu, Y; Wan, X L; Zhang, X H; Zhao, L G; He, J T; Zhang, J F; Zhang, L L; Wang, T

    2017-04-01

    The present study was conducted to investigate the influence of dietary supplementation with different levels of fermented Ginkgo biloba leaves (FGBL) on growth performance, slaughter performance, meat quality, antioxidant enzyme capacity, and free radical scavenging activities of muscles in broiler chickens. A total of 648 one-d-old broiler chickens were randomly allocated into six dietary treatments, including control group (CON group: basal diet), FGBL1, FGBL2, FGBL3, FGBL4, and FGBL5 groups (basal diet containing 1.5, 2.5, 3.5, 4.5, and 5.5 g/kg FGBL, respectively). Body weight gain and feed intake were recorded at 1, 21, and 42 d. At 42 d, 2 birds from each replicate were slaughtered. The results indicated that 3.5 g/kg FGBL diet significantly increased (P muscle, cooking loss in thigh muscle and lower 24 h and 48 h drip loss in both breast and thigh muscles than those of other groups. Furthermore, birds in the FGBL3 and FGBL4 groups increased (P muscles, and the scavenging activities of 2,2΄-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid radical, OH•, and O2•- in thigh muscle, decreased (P muscle, as compared to the CON group. In conclusion, FGBL had the potential to improve the growth performance, meat quality and antioxidant status of broiler chickens. The optimal dose in the present study of FGBL in broiler diets was from 3.5 to 4.5 g/kg. © 2016 Poultry Science Association Inc.

  7. The effect of maternal nutrient restriction during late gestation on muscle, bone and meat parameters in five month old lambs

    DEFF Research Database (Denmark)

    Tygesen, Malin Plumhoff; Harrison, Adrian Paul; Therkildsen, M.

    2007-01-01

    ) combined with minimal fat thickness above LD (Meat, M). The male offspring (n=23) from these ewes were studied with regard to production, fibre type, bone parameters and meat quality traits. Maternal nutrient restriction during late gestation caused a reduced birth weight of the offspring, a low growth...... rate from birth to weaning, yet compensatory growth after weaning. No relation was found between maternal nutrient restriction during late gestation and meat quality in terms of proteolytic potential, myofibrillar fragmentation index or shear force measured in meat from 5 month old lambs. The data do...... not support the hypothesis of a long-term programming effect of maternal nutrient restriction during late gestation on meat ternderness. However, a long-term effect of maternal nutrient restirction was found for bone trowth. Femur weight was significantly reduced in L-lambs and cortical bone density and mean...

  8. HYPOALDOSTERONISM IN A MATSCHIE'S TREE KANGAROO (DENDROLAGUS MATSCHIEI).

    Science.gov (United States)

    Whoriskey, Sophie T; Bartlett, Susan L; Baitchman, Eric

    2016-06-01

    A 20-yr-old female Matschie's tree kangaroo (Dendrolagus matschiei) was diagnosed with hypoaldosteronism, a rare condition in which the body fails to produce normal amounts of the mineralocorticoid aldosterone. Aldosterone plays a key role in body salt homeostasis, increasing sodium reabsorption and promoting excretion of potassium. Hypoaldosteronism resulted in decreased appetite, lethargy, and weight loss in conjunction with hyponatremia, hyperkalemia, and hypercalcemia in this tree kangaroo. The animal was successfully managed with mineralocorticoid replacement using desoxycorticosterone pivalate. To the authors' knowledge this is the first report of hypoaldosteronism in a tree kangaroo and one of the few reports in the veterinary literature in any species.

  9. Meat and meat products as a source of bioactive peptides

    Directory of Open Access Journals (Sweden)

    Alfonso Totosaus

    2016-12-01

    Full Text Available Meat is a high protein content food, with great nutritional and biological value. Meat protein hydrolysis begins with the muscle to meat conversion, during meat ageing. After slaughter, endogen enzymes are responsible of meat softening since myofibrillar anchorage proteins are degraded. Protein hydrolysis continues during food preparation. When meat reaches the stomach, pepsin is the first enzyme to interact. As the food travel trough out gastrointestinal tract, pancreatic enzymes degraded the remained protein and the peptidases made the final proteolysis process. The small proteins or peptides are the absorbed to the circulatory system and distributed to the rest of the body. Bioactive peptides activity of meat and meat products is anti-hypertensive mainly, where histidine, carnosine and anserine are the main peptides identified. Another peptide with anti-oxidant activity is glutathione. The content depends on animal species.

  10. Setting up Kangaroo Mother Care at Queen Elizabeth Central ...

    African Journals Online (AJOL)

    Central Hospital, Blantyre - A practical approach .... It is not sustainable .... This is a very distressing event for the mother, other mothers and .... management of well preterm infants: a pilot study. ... Kangaroo Mother Care — A practical guide.

  11. Mothers’ Experiences with Premature Neonates about Kangaroo Care: Qualitative Approaches

    Directory of Open Access Journals (Sweden)

    Tahere Salimi

    2014-01-01

    Full Text Available Introduction:  Premature neonates admitted in NICU besides being separated from their mothers are prone to inevitably painful and stressful situations. Kangaroo care is the most effective method to get rid of this separation and its negative consequences. This study was performed to determine the experiences of mothers having premature neonates concerning Kangaroo care.   Material and Methods: The present study is a qualitative research in which focus group discussion method is used for data collection. Research society consisted of mothers having premature neonates Research group reread and categorized the qualitative findings. Contents of interviews were analyzed using the conventional interpretation approach introduced by Dicklman Method.   Results: Through content analysis of information emerged two major categories including mothers’ experiences about advantages of kangaroo care in interaction with neonate, and, feeling of physical-mental healthiness of neonate. Executive obstacles of kangaroo care from mothers’ standpoint were also discussed, which will be subsequently presented.   Discussion: According to the obtained results, it seems vital to highlight kangaroo care as a safe and effective clinical care-taking treatment in nursery of premature neonates in all hospitals. Nurses shall provide all mothers with the needed instructions for holding the premature and lower-weight neonate properly on their chests and shall promote their knowledge level concerning positive effects of kangaroo care including induction of tranquil sleep, optimization of physiological conditions of neonate, and removal of suckling obstacles.

  12. Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality.

    Science.gov (United States)

    Alnahhas, N; Berri, C; Chabault-Dhuit, M; Bourin, M; Arnould, C; Le Bihan-Duval, E

    2017-02-01

    Responses to changes in dietary Lys and other essential amino acid (AA) concentrations were evaluated in 480 male and female broilers originating from two lines divergently selected for high (pHu+) or low (pHu-) ultimate pH (pHu) of breast muscle. The two genetic lines were fed with two grower isoenergetic diets differing in both true digestible Lys (control=10.2 g/kg and experimental=7.0 g/kg) and amounts of other essential AA calculated in relation to Lys, which were sufficient for the control diet or in excess for the experimental diet. There were six repetitions per treatment. Birds were weighed individually at days 0, 21, 28 and 43. Feed consumption was recorded per pen and feed conversion was calculated over the growing period. The physical activity and walking ability of broilers were recorded during the whole rearing period. Breast and leg yield, and abdominal fat percentage were measured at 43 days of age, as were pHu, color, drip and cooking loss, Warner-Bratzler shear force, and curing-cooking yield of the breast Pectoralis major and pHu of the thigh Sartorius muscle. Divergent selection greatly affected most breast meat quality traits without significantly changing growth rate or feed efficiency. When subjected to a variation in dietary intake of AA, birds from the two genotypes responded in a similar way in terms of animal's growth, feed efficiency, body composition and meat quality traits. Although line and diet did not affect physical or feeding activities of the broilers, a significant effect of line-by-diet interaction was observed on gait score. Contrary to the pHu- birds, the walking ability of pHu+ birds was impaired when fed the control diet that favored growth and breast muscle development and limited storage of carbohydrate in muscle.

  13. Mapping quantitative trait loci affecting fatness and breast muscle weight in meat-type chicken lines divergently selected on abdominal fatness

    Directory of Open Access Journals (Sweden)

    Neau André

    2006-01-01

    Full Text Available Abstract Quantitative trait loci (QTL for abdominal fatness and breast muscle weight were investigated in a three-generation design performed by inter-crossing two experimental meat-type chicken lines that were divergently selected on abdominal fatness. A total of 585 F2 male offspring from 5 F1 sires and 38 F1 dams were recorded at 8 weeks of age for live body, abdominal fat and breast muscle weights. One hundred-twenty nine microsatellite markers, evenly located throughout the genome and heterozygous for most of the F1 sires, were used for genotyping the F2 birds. In each sire family, those offspring exhibiting the most extreme values for each trait were genotyped. Multipoint QTL analyses using maximum likelihood methods were performed for abdominal fat and breast muscle weights, which were corrected for the effects of 8-week body weight, dam and hatching group. Isolated markers were assessed by analyses of variance. Two significant QTL were identified on chromosomes 1 and 5 with effects of about one within-family residual standard deviation. One breast muscle QTL was identified on GGA1 with an effect of 2.0 within-family residual standard deviation.

  14. Influence of rice whole-crop silage diet on growth performance, carcass and meat characteristics and muscle-related gene expression in Japanese Black steers.

    Science.gov (United States)

    Shibata, Masahiro; Hikino, Yasuko; Imanari, Mai; Matsumoto, Kazunori; Yamamoto, Naoyuki

    2016-07-01

    The present study investigated the influence of a diet largely comprising rice whole-crop silage (rWCS) on growth performance, carcass and meat characteristics, and expression of genes involved in muscle growth of Japanese Black steers. Steers were randomly separated into rWCS-fed (rWCS ad libitum and restricted feeding of concentrate) and concentrate-fed groups. Total digestible nutrient intake and daily gain (DG) decreased in rWCS-fed steers in comparison with concentrate-fed steers, whereas dressed carcass weight and final body weight did not significantly differ between the groups. Decreases in drip loss in the muscle of rWCS-fed steers may be caused by α-tocopherol and β-carotene in muscle. Feeding large amounts of rWCS to steers may maintain quantitative productivity of beef steers equally to a concentrate-based diet, and improve the qualitative productivity. Results of gene expression suggest that activation of skeletal muscle growth in rWCS-fed steers may occur at the late fattening period owing to a decrease in myostatin and increase in myosin heavy chain gene expression. Preadipocyte factor-1 and myostatin genes may be strongly involved in the control of lipid accumulation. This rearing system would allow beef production to switch to rWCS-based diets from concentrate-based diets. © 2015 Japanese Society of Animal Science.

  15. Effect of synbiotic supplementation and dietary fat sources on broiler performance, serum lipids, muscle fatty acid profile and meat quality.

    Science.gov (United States)

    Ghasemi, H A; Shivazad, M; Mirzapour Rezaei, S S; Karimi Torshizi, M A

    2016-01-01

    A 42-d trial was conducted to investigate the effect of adding a synbiotic supplement to diets containing two different types of fat on performance, blood lipids and fatty acid (FA) composition and oxidative stability of breast and thigh meat in broilers. A total of 800 one-d-old male broiler chickens were randomly assigned into 1 of 8 treatments with 4 replicates of 25 birds per treatment. The experiment consisted of a 4 × 2 factorial arrangement of treatments including 4 concentrations of synbiotic (0, 0.5, 1 or 1.5 g/kg diet) and 2 types of fat [sunflower oil (SO) or canola oil (CO)] at an inclusion rate of 50 g/kg diet. Dietary fat type did not affect body weight gain (BWG) or feed conversion ratio (FCR) during the overall experimental period (0-42 d). However, fat type modified serum lipid profile and FA composition and 2-thiobarbituric acid-reactive substances (TBARS) content in breast and thigh meat. The addition of synbiotic to the diet linearly improved overall BWG and FCR and also decreased serum cholesterol and low-density lipoprotein cholesterol concentrations. The TBARS value in thigh meat after 30 d of storage at 4°C was linearly decreased as the synbiotic inclusion concentrations in the diets increased. Dietary synbiotic also decreased the proportion of monounsaturated fatty acids and increased n-6 polyunsaturated fatty acid (PUFA) concentration in thigh meat, whereas the FA profile of breast meat was not affected by synbiotic supplementation. Moreover, the PUFA/SFA ratio in the breast meat was linearly increased when synbiotic was included in the CO-containing diets. In conclusion, the addition of synbiotic to broiler diets had a positive effect on growth performance, blood lipid profile and meat quality. The results also support the use of synbiotic to increase the capacity of canola oil for enhancing PUFA/SFA ratio of breast meat in broilers.

  16. 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

    2002-01-01

    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

  17. 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

  18. 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

    2002-01-01

    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

  19. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  20. The role of inspections in the commercial kangaroo industry

    Directory of Open Access Journals (Sweden)

    Keely Boom

    2013-08-01

    Full Text Available This article provides an assessment of the enforcement of the law governing commercial kangaroo killing, focusing particularly upon inspectorial practices. Australia’s kangaroo industry is the largest commercial kill of land-based wildlife in the world. Professional shooters hunt kangaroos in rural and remote locations at night. Due to the remote and decentralised nature of the killing, the industry presents unique challenges to law enforcement agencies that are responsible for the enforcement of animal welfare standards. This article focuses upon the role that inspections have in detecting offences within the commercial kangaroo industry. It provides a comparative analysis across the states, highlighting key differences in terms of inspectorial practices and the resulting outcomes. A common theme across all of the jurisdictions is that none of the agencies responsible for enforcement regularly conduct inspections of shooters, making it impossible to ensure that these parties are complying with the National Code of Practice for the Humane Shooting of Kangaroos and Wallabies. Recommendations for reform are offered, including stronger compliance policy, higher rates of inspection, increased resourcing and the introduction of alternative methods of inspection.

  1. Chemical and sensory meat characteristics of Nellore cattle (Bos indicus finished with different levels of backfat thickness in the longissimus thoracis muscle

    Directory of Open Access Journals (Sweden)

    Jéssica Moraes Malheiros

    2016-01-01

    Full Text Available The objective of this study was to evaluate the effect of backfat thickness (BFT on the meat quality of feedlot-finished Nellore bulls (Bos indicus. Seventy-two animals were feedlot finished for about 100 days. For this study, 24 animals were sampled according to BFT in the longissimus thoracis muscle after slaughter: 12 animals with BFT up to 3.0 mm (class BFT-3 and 12 animals with BFT > 6.0 mm (class BFT-6. Chemical (myofibrillar fragmentation index, intramuscular fat content, and unsaturated and saturated fatty acids and physical (cold carcass weight, rib eye area, and marbling score characteristics of the meat were evaluated. Additionally, shear force and sensory characteristics (aroma, flavor, tenderness, chewiness, and juiciness were analyzed. Marbling score and intramuscular fat content were considered low for the two BFT classes. The mean values of the characteristics studied did not differ (P>0.05 between BFT classes, except for fatty acids, with the observation of higher unsaturated fatty acid levels in the BFT-6 class. There was no difference (P>0.05 in sensory characteristics between BFT classes. The most consistent relationship was observed between the myofibrillar fragmentation index and tenderness, measured as shear force, in animals with greater BFT (BFT-6 class compared to animals with lower BFT (BFT-3 class, suggesting possible tenderness problems in animals with a leaner carcass. The observation of a higher concentration of unsaturated fatty acids in animals with greater BFT suggests an increase in the sensory perception of meat, especially flavor.

  2. Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality.

    Science.gov (United States)

    Lebret, B; Ecolan, P; Bonhomme, N; Méteau, K; Prunier, A

    2015-08-01

    Sensory quality of pork is a complex phenotype determined by interactions between genetic and environmental factors. This study aimed at describing the respective influences of breed and production system on the development of pork quality. Plasma stress indicators and Longissimus muscle (LM) composition, physicochemical and sensory quality traits were determined in two contrasted breeds - the conventional Large White (LW, n=40) and the French local Basque (B, n=60). Pigs were reared in either a conventional (C; n=20 per breed), alternative (A; sawdust bedding and outdoor area, n=20 per breed) or extensive system (E; free-range, n=20 B). All the pigs from A and C systems were slaughtered at the same slaughterhouse, whereas B pigs from the E system were slaughtered at a local commercial abattoir. Major breed differences were found for almost all traits under study. LM from B pigs exhibited higher lipid, lower water and collagen concentrations, as well as lower collagen thermal solubility (P0.05) influence plasma stress indicators, LM chemical composition and physicochemical or sensory traits of pork. In contrast, within the B pigs, the E system affected the meat quality more. Lower plasma cortisol levels (Pskin lesions (Pimpact the eating quality of pork. Altogether, this study demonstrates that differences in meat quality between B and LW breeds can be modulated by extensive pig production system.

  3. Volatile compounds in meat and meat products

    Directory of Open Access Journals (Sweden)

    Monika KOSOWSKA

    Full Text Available Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle, additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis.

  4. The investigation of ultrasound technology to measure breast muscle depth as a correlated trait to breast meat yield in turkey (Meleagris gallopavo).

    Science.gov (United States)

    Case, L A; Wood, B J; Miller, S P

    2012-10-01

    Ultrasound measurements of muscle depth were analyzed to determine if these traits could be used to increase the rate of genetic gain in breast meat yield (BMY). Two measurements of breast depth, one taken horizontally across both breast lobes and one parallel to the keel, were captured using ultrasound. Heritabilities of muscle depth traits ranged from 0.35 to 0.70. These values were greater than heritabilities of conformation scores, which ranged from 0.25 to 0.47 within sex and line. The ultrasound traits also showed strong genetic correlations to BMY, ranging from 0.43 to 0.75, indicating that selection, using ultrasound depth as a correlated information source, could result in improved BMY. Including each ultrasound trait in a linear regression model predicting BMY increased the proportion of variation explained by the models by 0.08 to 0.17, relative to using conformation score as the only in vivo estimate. Based on results from a simulated turkey breeding program with selection pressure only on BMY, the ultrasound measures could increase the accuracy of a selection index for BMY by 0.02 to 0.16. As a result, ultrasound technology has the potential to improve the rate of genetic gain in BMY in a breeding program.

  5. Effects of dietary supplementation with creatine monohydrate during the finishing period on growth performance, carcass traits, meat quality and muscle glycolytic potential of broilers subjected to transport stress.

    Science.gov (United States)

    Zhang, L; Li, J L; Gao, T; Lin, M; Wang, X F; Zhu, X D; Gao, F; Zhou, G H

    2014-12-01

    A total of 320 male Arbor Acres broiler chickens (28 days old) were randomly allotted to one of the three experimental diets supplemented with 0 (160 birds), 600 (80 birds) or 1200 mg/kg (80 birds) creatine monohydrate (CMH) for 14 days. On the morning of 42 day, after an 8-h fast, the birds of CMH-free group were divided into two equal groups, and all birds of these four groups were transported according to the follow protocol: 0.75-h transport without CMH supplementation (as a lower stress control group), 3-h transport without CMH supplementation, 3-h transport with 600 or 1200 mg/kg CMH supplementation. Each treatment group was composed of 8 replicates with 10 birds each. The results showed that supplementation of CMH for 14 days before slaughter did not affect the overall growth performance and carcass traits of stressed broilers (P>0.05). A 3-h transport decreased plasma glucose concentration, elevated plasma corticosterone concentration, increased bird live weight loss, breakdown of muscle glycogen, as well as the accumulation of muscle lactate (Pchanges to breast meat quality (lower ultimate pH and higher drip loss, Pmeat quality by reducing the drip loss (Pmeat quality by supplementation of CMH in transported broilers.

  6. Genetic variants in glucocorticoid and mineralocorticoid receptors are associated with concentrations of plasma cortisol, muscle glycogen content, and meat quality traits in male Nellore cattle.

    Science.gov (United States)

    Poleti, M D; DeRijk, R H; Rosa, A F; Moncau, C T; Oliveira, P S; Coutinho, L L; Eler, J P; Balieiro, J C C

    2015-04-01

    The glucocorticoid receptor (GR) and mineralocorticoid receptor (MR) are key components in the regulation of the hypothalamic-pituitary-adrenal neuroendocrine axis and coordinate the physiological response to stress agents to reestablish homeostasis. Genetic variations of GR (NR3C1) and MR (NR3C2) genes could explain the alterations in animals to adapt to challenges, and therefore, their influence on production traits. The present study aimed to identify single-nucleotide polymorphisms (SNPs) in the bovine NR3C1 and NR3C2 genes and explore their associations to relevant traits of beef cattle production. Genotypes and phenotypes were collected from 241 male Nellore cattle (119 noncastrated and 122 castrated surgically) with an average of 24 ± 1.2 mo of age and live weight of 508 ± 39 kg. The traits evaluated were concentrations of plasma adrenocorticotropic hormone (ACTH) and cortisol, muscle glycogen and lactate content, and pH, color, cooking loss, and shear force of longissimus thoracis measured on the 1st, 7th, and 14th days postmortem. Five SNPs were identified, 2 in the NR3C1 gene and 3 in the NR3C2 gene. There was an associative relationship between the SNP NR3C1_1 g.3293A>G and postmortem plasma concentration of cortisol (P = 0.0008). The SNPs NR3C2_1 g.115T>C and NR3C2_2 g.570T>C were associated with muscle glycogen content (P = 0.0306 and P = 0.0158), postmortem plasma concentration of ACTH (P = 0.0118 and P = 0.0095), and cooking loss of the steak aged 1 d (P = 0.0398 and P = 0.0423). Haplotype analysis showed associations of GR haplotypes with postmortem plasma concentrations of cortisol and MR haplotypes with meat color, cooking losses, muscle glycogen content, and plasma concentrations of ACTH. The associations observed in the present study show that SNPs in GR and MR genes are related with changes of hypothalamic-pituitary-adrenal axis activity and metabolic profile in cattle, leading to individual variation in meat quality traits.

  7. Phylogeny of kangaroo apples (Solanum subg. Archaesolanum, Solanaceae).

    Science.gov (United States)

    Poczai, Péter; Hyvönen, Jaakko; Symon, David E

    2011-11-01

    Kangaroo apples, subgenus Archaesolanum, are a unique and still poorly known group within the genus Solanum. Here we aimed to reveal phylogeny, historical biogeography and age of diversification of Archaesolanum. We sampled all recognized species of the group and sequenced three chloroplast regions, the trnT-trnL spacer, trnL intron and trnL-trnF spacer to calibrate a molecular clock to estimate the age of the group. Distributional data were combined with the results of phylogenetic analysis to track the historical processes responsible for the current range of the group. Our analysis supported the monophyly of the kangaroo apples and the biogeographical disjunction between the two subclades within the group. Based on the divergence time estimates the most recent common ancestor of kangaroo apples is from the late Miocene age (~9 MYA). Based on the age estimate the common ancestors of the kangaroo apples are presumed to have arrived in Australia by long-distance dispersal. The two distinct lineages within the group have separated during the aridification of the continent and further speciated in the brief resurgence of rainforests during the Pliocene.

  8. What is kangaroo mother care? Systematic review of the literature

    Directory of Open Access Journals (Sweden)

    Grace J Chan

    2016-06-01

    Full Text Available Kangaroo mother care (KMC, often defined as skin–to–skin contact between a mother and her newborn, frequent or exclusive breastfeeding, and early discharge from the hospital has been effective in reducing the risk of mortality among preterm and low birth weight infants. Research studies and program implementation of KMC have used various definitions.

  9. Changes in the histochemical properties and meat quality traits of porcine muscles during the growing-finishing period as affected by feed restriction, slaughter age, or slaughter weight.

    Science.gov (United States)

    Bee, G; Calderini, M; Biolley, C; Guex, G; Herzog, W; Lindemann, M D

    2007-04-01

    In this study, the degree of contractile and metabolic development of myofibers in porcine LM, rectus femoris (RF), and dark and light portions of the semitendinosus (STD and STL, respectively) was determined, and their impact on meat quality was compared at the same age but different BW (trial 1) or at a given BW but different age (trial 2) in 48 Swiss Large White barrows from 12 litters after the growing and finishing period. The barrows had ad libitum (A) or restricted (R, 80% of A) feed access. In trial 1, at 113 and 154 d of age, 6 barrows in treatment A (62.1 and 99.5 kg of BW, respectively) and 6 siblings in treatment R (51.0 and 86.6 kg of BW, respectively) were slaughtered. In trial 2, a similar protocol was used except that the barrows were slaughtered at 61.3 (104 or 119 d of age, respectively) or 101.3 kg of BW (145 or 167 d of age, respectively). Muscle fibers were stained and classified as slow oxidative (SO), fast oxidative-glycolytic (FOG), or fast glycolytic (FG), and fiber area and distribution were determined. At 113 and 154 d of age, R barrows had smaller (P slaughtered at the same BW, the myofiber size did not differ (P > or = 0.11). However, the LM tended to have fewer (P = 0.06) SO and more (P slaughtered at the same age or the same BW as the A barrows, shear force values and cooking losses were greater (P changes in myofiber type distribution among the younger-lighter and older-heavier barrows indicated that myofiber maturation was already completed in the younger-lighter barrows. Although changes in meat quality traits were affected by the feeding regimen, they were not related to myofiber characteristics.

  10. Post-mortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscle.

    Science.gov (United States)

    Thomson, B C; Dobbie, P M; Singh, K; Speck, P A

    1996-11-01

    Eight strip loins (M. longissimus dorsi) from pasture fed Friesian bulls were aged at 15 °C for a range of times from 1 to 120 h. pH declined from 6.29 (SE 0.119) one hour post slaughter to an ultimate pH of 5.48 (SE 0.013). The activities of the components of the calpain system (μ-calpain, m-calpain and calpastatin) were determined after separation on a DEAE-sephacel column. There was a dramatic decline in μ-calpain activity post slaughter with a complete disappearance within 48 h. The rates of decline in m-calpain and calpastatin activity were slower with 30% and 50% remaining 120 h post slaughter, respectively. The rapid decline in μ-calpain activity relative to the calpastatin activity is likely to reduce the degree of tenderisation and ultimate tenderness of the meat.

  11. Kangaroo Care: Experiences and Needs of Parents in Neonatal Intensive Care: A Systematic Review ‘Parents’ Experience of Kangaroo Care’

    NARCIS (Netherlands)

    Gabriels, karlijn; Brouwer, AJ; maat, Jessica; van den Hoogen, Agnes

    2015-01-01

    Abstract This review is focusing on the experiences and needs of parents with infants within NICU regarding Kangaroo Care. Ten studies with qualitative designs were included. Kangaroo Care was overall experienced as positive; giving parents the opportunity to get to know their babies and (re-) const

  12. Expression of genes related to quality of Longissimus dorsi muscle meat in Nellore (Bos indicus) and Canchim (5/8 Bos taurus × 3/8 Bos indicus) cattle.

    Science.gov (United States)

    Giusti, Juliana; Castan, Eduardo; Dal Pai, Maeli; Arrigoni, Mário De Beni; Rodrigues Baldin, Samira; De Oliveira, Henrique Nunes

    2013-06-01

    This study was performed to compare CAPN1, CAPN2, CAST, TG, DGAT1 and LEP gene expressions and correlate them with meat quality traits in two genetic groups (Nellore and Canchim) in order to assess their expression profile and use their expression profile as genetic markers. We analyzed 30 young bulls (1year old), 15 of each genetic group. Samples of the Longissimus dorsi muscle were collected for analysis of: total lipids (TL) and meat tenderness measured as Warner-Bratzler shear force (SF) and myofibrillar fragmentation (MFI) at day of slaughter and 7days of aging. Gene expression profiles were obtained via RT-qPCR. TL and MFI showed differences between breeds, higher MFI in Canchim and higher TL in Nellore. Calpains showed no differential expression between groups, as did DGAT1, TG, and LEP. CAST was expressed more in the Nellore cattle. The only significant within-breed correlation (0.79) between gene expression and meat traits was found for DGAT1 and MFI in Canchim breed. Although the number of animals used in this study was small, the results indicate that the increased expression of CAST in Nellore may reflect tougher meat, but the lack of correlations with the meat traits indicates it is not a promising genetic marker.

  13. Reproductive strategies of the kangaroo leech, Marsupiobdella africana (Glossiphoniidae

    Directory of Open Access Journals (Sweden)

    Natasha Kruger

    2015-04-01

    Full Text Available The Kangaroo Leech, Marsupiobdella africana, is a hermaphroditic organism, with insemination taking place by the planting of a spermatophore on another leech. Spermatophores are mostly planted on the anterior of the recipient leech, but not always. Several spermatophores may be planted by different leeches on a single recipient. The spermatophore consists of two side by side lobes. Within minutes from planting of the spermatophore, the contents are squeezed out and into the body of the recipient. Sperm are believed to find the way to the ova by following chemical cues. Kangaroo Leeches display advanced parental care by transferring fertilized eggs from the reproductive opening to a brood pouch on the ventral side. Fully developed leeches may copulate after detaching from the amphibian host Xenopus laevis, or from the Cape River Crab Potamonautes perlatus with which it maintains a phoretic association.

  14. Peters anomaly in a red kangaroo (Macropus rufus).

    Science.gov (United States)

    Suedmeyer, Wm Kirk; Pearce, Jacqueline; Persky, Meredith; Houck, Marlys L

    2014-09-01

    A 10-mo-old female red kangaroo (Macropus rufus) presented with a unilateral congenital corneal opacity OD. Complete ophthalmic examination revealed a shallow anterior chamber and a focal area of corneal edema with multiple persistent pupillary membranes extending from the iris colarette to the corneal endothelium adjacent to the edematous area of cornea. High-resolution B-scan ultrasound of the anterior segment showed an area consistent with thinning of Descemet's membrane in the area of corneal edema. Ophthalmic examination and ultrasound findings are consistent with a diagnosis of Peters anomaly, a form of anterior segment dysgenesis. An electroretinogram performed on the affected animal did not reveal any specific abnormalities. Karyotype analyses revealed a normal diploid number (2n = 20, -XX), with an abnormal pericentric inversion in the second largest chromosomal pair. The kangaroo exhibits mild compensated vision deficits in the affected eye. The maternal and paternal adult pairing has been discontinued in an effort to prevent future offspring anomalies.

  15. Kangaroo Mother Method: Mothers' Experiences and Contributions to Nursing

    OpenAIRE

    João Carlos Arivabene; Maria Antonieta Rubio Tyrrell

    2010-01-01

    This research aimed to describe mothers' experiences, analyzing them in the light of the principles of the Kangaroo Mother Method (KMM), and discuss the mothers' contributions based on the meanings of these experiences for nursing actions. In data collection, a questionnaire was used that characterized the mothers' socioeconomic profile and, through focus groups, stories were obtained about the benefits of these experiences, which supported the construction of the following categories: surviv...

  16. Kangaroo – A pattern-matching program for biological sequences

    Directory of Open Access Journals (Sweden)

    Betel Doron

    2002-07-01

    Full Text Available Abstract Background Biologists are often interested in performing a simple database search to identify proteins or genes that contain a well-defined sequence pattern. Many databases do not provide straightforward or readily available query tools to perform simple searches, such as identifying transcription binding sites, protein motifs, or repetitive DNA sequences. However, in many cases simple pattern-matching searches can reveal a wealth of information. We present in this paper a regular expression pattern-matching tool that was used to identify short repetitive DNA sequences in human coding regions for the purpose of identifying potential mutation sites in mismatch repair deficient cells. Results Kangaroo is a web-based regular expression pattern-matching program that can search for patterns in DNA, protein, or coding region sequences in ten different organisms. The program is implemented to facilitate a wide range of queries with no restriction on the length or complexity of the query expression. The program is accessible on the web at http://bioinfo.mshri.on.ca/kangaroo/ and the source code is freely distributed at http://sourceforge.net/projects/slritools/. Conclusion A low-level simple pattern-matching application can prove to be a useful tool in many research settings. For example, Kangaroo was used to identify potential genetic targets in a human colorectal cancer variant that is characterized by a high frequency of mutations in coding regions containing mononucleotide repeats.

  17. Meet meat

    NARCIS (Netherlands)

    Bekker, Gerben A.; Tobi, Hilde; Fischer, Arnout R.H.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  18. Effects of replacing palm oil with maize oil and Curcuma longa supplementation on the performance, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits.

    Science.gov (United States)

    Peiretti, P G; Masoero, G; Meineri, G

    2011-04-01

    An experiment has been conducted to study the effects of the inclusion of plant oil in rabbit diets. This study was aimed at evaluating the beneficial effects of the inclusion of maize oil (MO), rich in unsaturated fatty acids (UFAs), compared to palm oil (PO) containing saturated fatty acids (SFAs), on the meat fatty acid (FA) profile. As UFAs are susceptible to rancidity, Curcuma longa (CL), which is known for its antioxidant properties, was also added (3 g/kg) to the diet with two plant oils. CL contains curcuminoids, volatile oils, sugars, proteins, resins and polyunsaturated fatty acids (PUFAs). We also evaluated the influence of CL inclusion in the diet on the FA profile of the meat. Furthermore, the possibility of using these oil-enriched diets and the ability to assimilate CL in rabbits was evaluated by analysing the performance, carcass characteristics and meat quality. At the end of the experiment, there were no significant differences between the groups concerning the live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The hind legs, forelegs, loins and abdominal wall, breast and ribs, skin and limbs and head were not affected by the oil type or by the inclusion of CL. The chemical composition, pH and oxidative status of the Longissimus dorsi muscle of the rabbits fed the experimental diets were not affected by the oil source or by the CL supplementation. Conversely, it has been shown that it is possible to modify the FA profile of rabbit meat and fat by dietary means. The SFA/PUFA ratio significantly decreased from -18% to -16% in the meat and from -25% to -23% in the perirenal fat of the rabbits fed diets containing MO without or with CL supplementation, respectively, compared to same tissues of the rabbits fed diets containing PO without or with CL supplementation, respectively. Similar trends were found for the atherogenic index, which decreased from -20% to -17% in the meat and from

  19. Magnetic resonance imaging findings in a red kangaroo (Macropus rufus) with otitis.

    Science.gov (United States)

    Okeson, Danelle M; Coke, Rob L; Kochunov, Peter; Davis, M Duff

    2008-12-01

    Magnetic resonance imaging (MRI) was performed on an adult, male Red kangaroo (Macropus rufus) with a history of nonspecific neurologic signs and acute discharge from the left ear. MRI revealed findings consistent with otitis and possible osteomyelitis of the temporal and mastoid bones. To the authors' knowledge, this is the first report of otitis and MRI findings in a kangaroo.

  20. Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis

    DEFF Research Database (Denmark)

    Bjarnadóttir, S G; Hollung, K; Høy, M

    2012-01-01

    -DE analysis (P flux through the tricarboxylate cycle [2......The aim of this study was to find potential biomarkers for meat tenderness in bovine Longissimus thoracis muscle and to compare results from isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis (2-DE) analysis. The experiment included 4 tender and 4......-oxoglutarate dehydrogenase complex component E2 (OGDC-E2)], apoptosis (galectin-1) and regulatory role in the release of Ca2+ from intracellular stores (annexin A6). Even though the overlap in significantly changing proteins was relatively low between iTRAQ and 2-DE analysis, certain proteins predicted to have...

  1. The physics of articulated toys - a jumping and rotating kangaroo

    CERN Document Server

    Güémez, J

    2014-01-01

    We describe the physics of an articulated toy with an internal source of energy provided by a spiral spring. The toy is a funny low cost kangaroo which jumps and rotates. The study consists of a mechanical and a thermodynamical analysis which makes use of the Newton and center of mass equations, the rotational equations and the first law of thermodynamics. This amazing toy provides a nice demonstrative example how new physics insights can be brought about when links with thermodynamics are established in the study of mechanical systems.

  2. Prospectus of cultured meat—advancing meat alternatives

    OpenAIRE

    Bhat, Zuhaib Fayaz; Fayaz, Hina

    2010-01-01

    The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by harvesting mature muscle cells after differentiation and processing them into various meat products. Besides reducing the animal suffering signifi...

  3. The Effects of the Anise Composite Powder on Nutrients of the Meat Duck's Muscle%肉茴复合散对肉仔鸭肌肉营养成分的影响

    Institute of Scientific and Technical Information of China (English)

    王尚荣; 罗佰文

    2012-01-01

    Adopting cinnamon,pepper,fennel,galangal,6 songs of Chinese herbal composition of meat anise composite powder to make a feeding test on meat ducks,the results show that there is no obvious difference between the muscle moisture and fat content in the meat duck’s muscle(P0.05).In test group II,group III,and group IV,the contents of muscle protein and inosinic acid are significantly higher than in the control group and test group Ⅰ(P 0.01).The content of cholesterol in the muscle is obviously reduced(P0.05);the content of unsaturated fatty acids improves and the content of saturated fatty acids reduces(P 0.05).At the same time,in addition to individual amino acids,it can significantly improve the contents of amino acids,especially the contents of the essential amino acids and amino acid(P0.05) or(P0.01).It can effectively improve the quality of the meat duck’s muscle.The best amount of meat anise composite powder in the meat duck diets is 1%.%采用肉桂、小茴香、良姜、花椒、六曲等中草药组成肉茴复合散,对肉仔鸭进行饲喂试验.结果表明:肉仔鸭肌肉中水分和脂肪含量无显著性差异(P〉0.05);肌肉中的蛋白质和肌苷酸的含量,试Ⅱ组、试Ⅲ组、试Ⅳ组极显著高于对照组和试Ⅰ组(P〈0.01);肌肉中胆固醇的含量显著降低(P〈0.05);并提高了不饱和脂肪酸的含量和降低了饱和脂肪酸的含量(P〈0.05);同时,除个别氨基酸外,能显著提高肉仔鸭的肌肉中氨基酸尤其是必需氨基酸和鲜味氨基酸的含量(P〈0.05)或(P〈0.01).有效地改善了肉仔鸭的肌肉品质.肉茴复合散在肉仔鸭日粮中的添加量宜以1%为最佳.

  4. Monitoring the Stephen's kangaroo rat: An analysis of monitoring methods and recommendations for future monitoring

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — This document covers a series of analyses to explore and summarize previous monitoring efforts of Stephens Kangaroo Rats (SKR) and make recommendations for future...

  5. impact of partial kangaroo mother care on growth rates and duration ...

    African Journals Online (AJOL)

    2012-02-02

    Feb 2, 2012 ... rates and duration of hospital stay of Low Birth Weight (LBW) infants. Design: ... Intervention: Kangaroo mother care was practised over an eight hour period per day ... settings, as well as its benefits and limitations. These.

  6. Locomotion in extinct giant kangaroos: were sthenurines hop-less monsters?

    Science.gov (United States)

    Janis, Christine M; Buttrill, Karalyn; Figueirido, Borja

    2014-01-01

    Sthenurine kangaroos (Marsupialia, Diprotodontia, Macropodoidea) were an extinct subfamily within the family Macropodidae (kangaroos and rat-kangaroos). These "short-faced browsers" first appeared in the middle Miocene, and radiated in the Plio-Pleistocene into a diversity of mostly large-bodied forms, more robust than extant forms in their build. The largest (Procoptodon goliah) had an estimated body mass of 240 kg, almost three times the size of the largest living kangaroos, and there is speculation whether a kangaroo of this size would be biomechanically capable of hopping locomotion. Previously described aspects of sthenurine anatomy (specialized forelimbs, rigid lumbar spine) would limit their ability to perform the characteristic kangaroo pentapedal walking (using the tail as a fifth limb), an essential gait at slower speeds as slow hopping is energetically unfeasible. Analysis of limb bone measurements of sthenurines in comparison with extant macropodoids shows a number of anatomical differences, especially in the large species. The scaling of long bone robusticity indicates that sthenurines are following the "normal" allometric trend for macropodoids, while the large extant kangaroos are relatively gracile. Other morphological differences are indicative of adaptations for a novel type of locomotor behavior in sthenurines: they lacked many specialized features for rapid hopping, and they also had anatomy indicative of supporting their body with an upright trunk (e.g., dorsally tipped ischiae), and of supporting their weight on one leg at a time (e.g., larger hips and knees, stabilized ankle joint). We propose that sthenurines adopted a bipedal striding gait (a gait occasionally observed in extant tree-kangaroos): in the smaller and earlier forms, this gait may have been employed as an alternative to pentapedal locomotion at slower speeds, while in the larger Pleistocene forms this gait may have enabled them to evolve to body sizes where hopping was no longer

  7. Nurses' adherence to the Kangaroo Care Method: support for nursing care management

    Directory of Open Access Journals (Sweden)

    Laura Johanson da Silva

    2015-06-01

    Full Text Available OBJECTIVE: construct an explanatory theoretical model about nurses' adherence to the Kangaroo Care Method at the Neonatal Intensive Care Unit, based on the meanings and interactions for care management.METHOD: qualitative research, based on the reference framework of the Grounded Theory. Eight nurses were interviewed at a Neonatal Intensive Care Unit in the city of Rio de Janeiro. The comparative analysis of the data comprised the phases of open, axial and selective coding. A theoretical conditional-causal model was constructed.RESULTS: four main categories emerged that composed the analytic paradigm: Giving one's best to the Kangaroo Method; Working with the complexity of the Kangaroo Method; Finding (demotivation to apply the Kangaroo Method; and Facing the challenges for the adherence to and application of the Kangaroo Method.CONCLUSIONS: the central phenomenon revealed that each nurse and team professional has a role of multiplying values and practices that may or may not be constructive, potentially influencing the (discontinuity of the Kangaroo Method at the Neonatal Intensive Care Unit. The findings can be used to outline management strategies that go beyond the courses and training and guarantee the strengthening of the care model.

  8. INFLUENCE OF AUTOLYTIC TRANSFORMATIONS ON ELECTROPHYSICAL PROPERTIES OF GOAT MEAT

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2014-01-01

    Full Text Available Functional foods represented an important element of a balanced, healthy diet. They play an important role in improving the structure of the diet of the population, are a means of prevention, correction and prevention of early transition premorbid conditions and various diseases. Meat and meat products based on it can be considered as a promising raw material for functional foods. Goat has certain dietary properties and can be used in manufacturing, but the production of high-grade products from goat meat, capable of long-term storage is not well developed. The chemical composition of the new raw meat - goat meat, on the example of the longissimus muscle of back is rich in protein, moisture, ash, and low-fat compared with other types of raw meat, which lets you create based on goat meat sector wide functional meat products. Therefore investigated the possibility of using goat meat in the production technology of functional foods. Showing the prospects for the development of goat in Russia. Investigated character of autolysis goat meat electro-physical methods and histological analysis. In the process of autolysis of goat meat are changing the electrical properties of raw meat, which are correlated with the morphological characteristics. Basic autolytic changes occurring in muscle tissue in the early stages of ripening, were reduced to a small extent the political process involving varying degrees of muscle structure in the early stages. In the later stages of maturation revealed changing widespread. Revealed that autolysis has characteristic periods and develops within 12 hours, further changes are irreversible. Shows the change in pH, carbohydrate fractions in the longissimus muscle of back goat. Results of the study of dynamics of change in pH, carbohydrate fractions in the longissimus muscle of back goat show compliance with the laws of classical autolysis noted in other sources, but differ in the time period. Defined stages of autolysis in

  9. Understanding kangaroo care and its benefits to preterm infants

    Directory of Open Access Journals (Sweden)

    Campbell-Yeo ML

    2015-03-01

    Full Text Available Marsha L Campbell-Yeo,1–4 Timothy C Disher,1 Britney L Benoit,1 C Celeste Johnston,2,4,5 1School of Nursing, Dalhousie University, 2Department of Pediatrics, IWK Health Centre, 3Department of Psychology and Neuroscience, Dalhousie University, 4Centre for Pediatric Pain Research, IWK Health Centre, Halifax, NS, 5Ingram School of Nursing, McGill University, Montréal, QC, Canada Abstract: The holding of an infant with ventral skin-to-skin contact typically in an upright position with the swaddled infant on the chest of the parent, is commonly referred to as kangaroo care (KC, due to its simulation of marsupial care. It is recommended that KC, as a feasible, natural, and cost-effective intervention, should be standard of care in the delivery of quality health care for all infants, regardless of geographic location or economic status. Numerous benefits of its use have been reported related to mortality, physiological (thermoregulation, cardiorespiratory stability, behavioral (sleep, breastfeeding duration, and degree of exclusivity domains, as an effective therapy to relieve procedural pain, and improved neurodevelopment. Yet despite these recommendations and a lack of negative research findings, adoption of KC as a routine clinical practice remains variable and underutilized. Furthermore, uncertainty remains as to whether continuous KC should be recommended in all settings or if there is a critical period of initiation, dose, or duration that is optimal. This review synthesizes current knowledge about the benefits of KC for infants born preterm, highlighting differences and similarities across low and higher resource countries and in a non-pain and pain context. Additionally, implementation considerations and unanswered questions for future research are addressed. Keywords: kangaroo care, skin-to-skin contact, infant, preterm, review

  10. Spatial requirements of free-ranging Huon tree kangaroos, Dendrolagus matschiei (Macropodidae, in upper montane forest.

    Directory of Open Access Journals (Sweden)

    Gabriel Porolak

    Full Text Available Tree kangaroos (Macropodidae, Dendrolagus are some of Australasia's least known mammals. However, there is sufficient evidence of population decline and local extinctions that all New Guinea tree kangaroos are considered threatened. Understanding spatial requirements is important in conservation and management. Expectations from studies of Australian tree kangaroos and other rainforest macropodids suggest that tree kangaroos should have small discrete home ranges with the potential for high population densities, but there are no published estimates of spatial requirements of any New Guinea tree kangaroo species. Home ranges of 15 Huon tree kangaroos, Dendrolagus matschiei, were measured in upper montane forest on the Huon Peninsula, Papua New Guinea. The home range area was an average of 139.6±26.5 ha (100% MCP; n = 15 or 81.8±28.3 ha (90% harmonic mean; n = 15, and did not differ between males and females. Home ranges of D. matschiei were 40-100 times larger than those of Australian tree kangaroos or other rainforest macropods, possibly due to the impact of hunting reducing density, or low productivity of their high altitude habitat. Huon tree kangaroos had cores of activity within their range at 45% (20.9±4.1 ha and 70% (36.6±7.5 ha harmonic mean isopleths, with little overlap (4.8±2.9%; n = 15 pairs between neighbouring females at the 45% isopleth, but, unlike the Australian species, extensive overlap between females (20.8±5.5%; n = 15 pairs at the complete range (90% harmonic mean. Males overlapped each other and females to a greater extent than did pairs of females. From core areas and overlap, the density of female D. matschiei was one per 19.4 ha. Understanding the cause of this low density is crucial in gaining greater understanding of variations in density of tree kangaroos across the landscape. We consider the potential role of habitat fragmentation, productivity and hunting pressure in limiting tree kangaroo

  11. Preslaughter treatment of pigs. Consequences for welfare and meat quality.

    OpenAIRE

    1998-01-01

    Chapter 1 is a general introduction to this thesis. Welfare of slaughter pigs may be impaired by preslaughter treatment. Frequently used welfare indicators are behavioural and physiological responses. The responses to preslaughter treatment may also have an effect on perimortem muscle metabolism and thereby on meat quality. Behavioural and physiological responses to acute stress could lead to properties of PSE (pale, soft, exudative) meat via an associated increase in muscle exercise, muscle ...

  12. High pressure processing of meat

    DEFF Research Database (Denmark)

    Grossi, Alberto; Christensen, Mette; Ertbjerg, Per

    in the myofibrillar protein pattern and HP-induced change in activity of cathepsin B and L were investigated. Results: In this study we showed that HP treatment of pork meat emulsion, ranging from 0.1 to 800 MPa, induced protein gel formation as shown by the increased Young’s modulus (Fig.1). Analysis of SDS...... the rheological properties of pork meat batters by inducing formation of protein gels. HP induced protein gels are suggested to be formed by high molecular weight myofibrillar protein aggregates and by peptides formed by lysosomal enzyme-induced cleavage of myofibrillar proteins. Perspectives: The data presented......Abstract Background: The research of high pressure (HP) processing of meat based foods needs to address how pressure affects protein interactions, aggregation and/or gelation. The understanding of the gel forming properties of myofibrillar components is fundamental for the development of muscle...

  13. The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits.

    Science.gov (United States)

    Lo Fiego, D P; Santoro, P; Macchioni, P; Mazzoni, D; Piattoni, F; Tassone, F; De Leonibus, E

    2004-06-01

    The trial was carried out to investigate the effects of adding to the diet of rabbits vitamin E (40; 300; 500 ppm) and C (0; 500 ppm), on vitamin E deposition in the muscles and organs, on the oxidative stability of muscular lipids, and on various meat quality characteristics. The α-tocopherol content in muscles and organs was roughly doubled by feeding the highest levels of vitamin E; it was also increased by giving 500 ppm of vitamin C, but only in those muscles of rabbits receiving 40 ppm of vitamin E. The α-tocopherol content in tissues was negatively correlated with TBARS values of the longissimus dorsi (LD) at days 6 and 8 post mortem (p.m.). Five hundred parts per million (ppm) of vitamin C increased lipid stability of the LD at both 6 and 8 days p.m., though its effect was significant only with 40 ppm of vitamin E. Moreover, 500 ppm of vitamin C resulted in the lowest L(*) and highest pH values at all p.m. times, when the dietary vitamin E was equal to 40 ppm, and in the highest L(*) and lowest pH values when the vitamin E was equal to 300 ppm. Conversely, weight losses of the LD were the lowest, at days 6 and 8 p.m., in the group fed the highest levels of both vitamins.

  14. Positive interactions between desert granivores: localized facilitation of harvester ants by kangaroo rats.

    Directory of Open Access Journals (Sweden)

    Andrew J Edelman

    Full Text Available Facilitation, when one species enhances the environment or performance of another species, can be highly localized in space. While facilitation in plant communities has been intensely studied, the role of facilitation in shaping animal communities is less well understood. In the Chihuahuan Desert, both kangaroo rats and harvester ants depend on the abundant seeds of annual plants. Kangaroo rats, however, are hypothesized to facilitate harvester ants through soil disturbance and selective seed predation rather than competing with them. I used a spatially explicit approach to examine whether a positive or negative interaction exists between banner-tailed kangaroo rat (Dipodomys spectabilis mounds and rough harvester ant (Pogonomyrmex rugosus colonies. The presence of a scale-dependent interaction between mounds and colonies was tested by comparing fitted spatial point process models with and without interspecific effects. Also, the effect of proximity to a mound on colony mortality and spatial patterns of surviving colonies was examined. The spatial pattern of kangaroo rat mounds and harvester ant colonies was consistent with a positive interspecific interaction at small scales (<10 m. Mortality risk of vulnerable, recently founded harvester ant colonies was lower when located close to a kangaroo rat mound and proximity to a mound partly predicted the spatial pattern of surviving colonies. My findings support localized facilitation of harvester ants by kangaroo rats, likely mediated through ecosystem engineering and foraging effects on plant cover and composition. The scale-dependent effect of kangaroo rats on abiotic and biotic factors appears to result in greater founding and survivorship of young colonies near mounds. These results suggest that soil disturbance and foraging by rodents can have subtle impacts on the distribution and demography of other species.

  15. Positive interactions between desert granivores: localized facilitation of harvester ants by kangaroo rats.

    Science.gov (United States)

    Edelman, Andrew J

    2012-01-01

    Facilitation, when one species enhances the environment or performance of another species, can be highly localized in space. While facilitation in plant communities has been intensely studied, the role of facilitation in shaping animal communities is less well understood. In the Chihuahuan Desert, both kangaroo rats and harvester ants depend on the abundant seeds of annual plants. Kangaroo rats, however, are hypothesized to facilitate harvester ants through soil disturbance and selective seed predation rather than competing with them. I used a spatially explicit approach to examine whether a positive or negative interaction exists between banner-tailed kangaroo rat (Dipodomys spectabilis) mounds and rough harvester ant (Pogonomyrmex rugosus) colonies. The presence of a scale-dependent interaction between mounds and colonies was tested by comparing fitted spatial point process models with and without interspecific effects. Also, the effect of proximity to a mound on colony mortality and spatial patterns of surviving colonies was examined. The spatial pattern of kangaroo rat mounds and harvester ant colonies was consistent with a positive interspecific interaction at small scales (ant colonies was lower when located close to a kangaroo rat mound and proximity to a mound partly predicted the spatial pattern of surviving colonies. My findings support localized facilitation of harvester ants by kangaroo rats, likely mediated through ecosystem engineering and foraging effects on plant cover and composition. The scale-dependent effect of kangaroo rats on abiotic and biotic factors appears to result in greater founding and survivorship of young colonies near mounds. These results suggest that soil disturbance and foraging by rodents can have subtle impacts on the distribution and demography of other species.

  16. Mechanisms of meat batter stabilization: a review.

    Science.gov (United States)

    Gordon, A; Barbut, S

    1992-01-01

    Comminuted meat products are a complex mixture of muscle tissue, solubilized proteins, fat, salt, and water. The two theories that have been presented to explain meat batters stabilization are reviewed. The emulsion theory explains stabilization by the formation of a protein film around fat globules, whereas the physical entrapment theory emphasizes the role of the protein matrix in holding the fat in place during chopping and subsequent heating. However, some aspects of stabilization cannot be explained adequately by either one of these theories. In this article the role of meat proteins, aqueous phase, and lipid phase are examined in light of past and recent research findings.

  17. Minerals, haem and non-haem iron contents of rhea meat.

    Science.gov (United States)

    Ramos, A; Cabrera, M C; Del Puerto, M; Saadoun, A

    2009-01-01

    Mineral contents, haem and non-haem iron of rhea (Rhea americana) muscles Obturatorius medialis (OM), Iliotibialis lateralis (IL) and Iliofibularis (I) were determined. No differences between the three muscles were observed for calcium, phosphorus, magnesium and sodium. There is more potassium, zinc and copper in IL muscle than in OM and I muscles. For Manganese, OM and IL muscles show a higher content in comparison with I muscle. For selenium, IL and I muscles show the highest content compared to OM muscle. For total, haem and non-haem iron, the IL muscle shows the highest content respect to the other muscles. When compared to other meats, the minerals content of rhea meat show an elevated level in phosphorus, selenium and total and haem iron. The human health concern due to the deficient diet in selenium and iron, and their high contents in rhea meat will be of great importance in the promotion of this meat.

  18. Breast muscle tissue characteristics in growing broilers

    Science.gov (United States)

    Muscle cell development in broilers influences growth rate, breast meat yield, and meat quality. The objective of this study was to characterize muscle tissue changes in breast muscles from two commercial lines of broilers from 21 to 56 days of age. The experiment was designed as a 2×2×6 factorial...

  19. Dongpo Meat

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Su Dongpo (1037-1101), a famous literary figure of the Song Dynasty (960-1279), was fond of pork braised in brown sauce. He liked it so much that he wrote a poem about how to cook the dish. When Su took the post of Hangzhou Prefecture chief in 1089, he organized laborers to dredge the West Lake, store water and irrigate the fields. The locals, knowing that Su liked to eat meat, presented him with gifts of pork to show their gratitude for his good service. Soon, Su had so much pork that he did not know what to do with it He

  20. Botfly (Diptera:Oestridae) parasitism of Ord's kangaroo rats (Dipodomys ordii) at Suffield National Wildlife Area, Alberta, Canada.

    Science.gov (United States)

    Gummer, D L; Forbes, M R; Bender, D J; Barclay, R M

    1997-08-01

    During field study of Ord's kangaroo rat (Dipodomys ordii) at Suffield National Wildlife Area, Alberta, Canada, a high prevalence of parasitism by botfly (Diptera: Oestridae) larvae was observed. Botflies have not previously been documented as parasites of kangaroo rats. Botfly parasitism could have a significant impact on the growth, survival, and reproduction of Ord's kangaroo rat, which is considered a vulnerable species in Canada. Therefore, it is important to investigate how botfly parasitism varies with season and with gender or age of host. In 1995, 525 individual kangaroo rats were caught by nightlighting and live trapping for a total of 952 capture records. Upon capture, each kangaroo rat was ear-tagged and thoroughly examined for parasites and wounds. Third-instar botfly (Cuterebra polita) larvae were observed in kangaroo rats between 16 June and 23 August. Prevalence was 34% based on 454 kangaroo rats sampled during that time, whereas the mean intensity was 2.3 larvae per infested host (n = 156, range = 1-11). In contrast to some other studies of botfly parasitism of rodents, there were no gender or age biases in either prevalence or intensity of infestation. The index of dispersion was 2.8, indicating that the parasites were aggregated in hosts. Botfly parasitism could be an important factor affecting northern populations of kangaroo rats; future investigations into the potential effects of botfly larvae on host fitness are warranted.

  1. Interpersonal relationships between professionals and mothers of premature from Kangaroo-Unit

    Directory of Open Access Journals (Sweden)

    Francisca Eliene de Oliveira Callou

    2010-06-01

    Full Text Available Objective: To understand the interpersonal relationships between professionals and mothers of premature newborns of the Kangaroo Unit. Methods: This was an exploratory study of qualitative approach. The interviews were conducted with 10 mothers and 7 professionals who joined in Kangaroo Program and then analyzed by the content analysis technique. The guiding questions used were related to feelings perceived in relation to the Kangaroo method, related to mother-child dyad and interpersonal relationships. Results: Mothers reported on their speeches: “safe to be with the baby in Kangaroo Method” and “sense of maternal feeling during breastfeeding”, while in the professionals’ discourses have emerged: “guidelines on caring for the babies”, “the embracement by the team” and “the importance of family support.” Conclusions: The interaction between professionals and mothers of Kangaroo Unit facilitates the permanence of the binomial in the method, therefore develops feelings of security, tranquility and confidence to take care of the baby. It is important that the team be aware of the difficulties, supporting them in the weakest moments and sharing their fears, doubts and concerns over the baby’s hospitalization.

  2. Draft De Novo Transcriptome of the Rat Kangaroo Potorous tridactylus as a Tool for Cell Biology.

    Science.gov (United States)

    Udy, Dylan B; Voorhies, Mark; Chan, Patricia P; Lowe, Todd M; Dumont, Sophie

    2015-01-01

    The rat kangaroo (long-nosed potoroo, Potorous tridactylus) is a marsupial native to Australia. Cultured rat kangaroo kidney epithelial cells (PtK) are commonly used to study cell biological processes. These mammalian cells are large, adherent, and flat, and contain large and few chromosomes-and are thus ideal for imaging intra-cellular dynamics such as those of mitosis. Despite this, neither the rat kangaroo genome nor transcriptome have been sequenced, creating a challenge for probing the molecular basis of these cellular dynamics. Here, we present the sequencing, assembly and annotation of the draft rat kangaroo de novo transcriptome. We sequenced 679 million reads that mapped to 347,323 Trinity transcripts and 20,079 Unigenes. We present statistics emerging from transcriptome-wide analyses, and analyses suggesting that the transcriptome covers full-length sequences of most genes, many with multiple isoforms. We also validate our findings with a proof-of-concept gene knockdown experiment. We expect that this high quality transcriptome will make rat kangaroo cells a more tractable system for linking molecular-scale function and cellular-scale dynamics.

  3. 肉类色泽变化机理研究进展%Current Research on Mechanism of Meat Color

    Institute of Scientific and Technical Information of China (English)

    袁先群

    2011-01-01

    Meat color is a complex topic involving animal genetics,including meat itself and external factors (the animal genetic,ante- and post-mortem conditions,fundamental muscle chemistry,and many factors related to meat processing,package distribution,storage,display and final preparation for consumption and so on). Meat color chemistry,meat color transformation mechanism and the main methods of color evaluation were described in this article,the key factors of chemistry and biological effect in meat color stability were summarized. International investigators disputed relativity index and factors of meat color,but recognized the content of myoglobin was the foundation of meat color stability.

  4. Multi-proxy monitoring approaches at Kangaroo Island, South Australia

    Science.gov (United States)

    Dixon, Bronwyn; Drysdale, Russell; Tyler, Jonathan; Goodwin, Ian

    2017-04-01

    Interpretations of geochemical signals preserved in young speleothems are greatly enhanced by comprehensive cave-site monitoring. In the light of this, a cave monitoring project is being conducted concurrently with the development of a new palaeoclimate record from Kelly Hill Cave (Kangaroo Island, South Australia). The site is strategically located because it is situated between longer-lived monitoring sites in southeastern and southwestern Australia, as well as being climatically 'upstream' from major population and agricultural centres. This study aims to understand possible controls on speleothem δ18O in Kelly Hill Cave through i. identification of local and regional δ18O drivers in precipitation; and ii. preservation and modification of climatic signals within the epikarst as indicated by dripwater δ18O. These aims are achieved through analysis of a five-year daily rainfall (amount and δ18O) dataset in conjunction with in-cave drip monitoring. Drivers of precipitation δ18O were identified through linear regression between δ18O values and local meteorological variables, air-parcel back trajectories, and synoptic-typing. Synoptically driven moisture sources were identified through the use of NCEP/NCAR climate reanalysis sea-level pressure, precipitable moisture, and outgoing longwave radiation data in order to trace moisture sources and travel mechanisms from surrounding ocean basins. Local controls on δ18O at Kelly Hill Cave are consistent with published interpretations of southern Australia sites, with oxygen isotopes primarily controlled by rainfall amount on both daily and monthly time scales. Back-trajectory analysis also supports previous observations that the Southern Ocean is the major source for moisture-bearing cold-front systems. However, synoptic typing of daily rainfall δ18O and amount extremes reveals a previously unreported tropical connection and moisture source. This tropical connection appears to be strongest in summer and autumn, but

  5. A Preliminary Study on Muscle Fiber Characteristics and Meat Quality of Longissimus Muscle for Two Local Sheep%新疆吐鲁番黑羊与阿勒泰羊背最长肌肌纤维特性及部分肉品质指标的比较

    Institute of Scientific and Technical Information of China (English)

    努孜古丽·图尔荪; 刘玲玲; 于茜; 马海玉; 刘武军

    2015-01-01

    Five month age Turpan black sheep and Altay sheep in Xinjiang were used as test materials, their longissimus muscle quality fiber characteristics were compared and relativity between their muscle fi-ber characteristics and muscle quality were investigated.The longissimus dorsi muscle frozen tissue sections were stained with the enzyme ATP type of muscle fiber.The muscle fiber type were analyzed by using CellSens Standard image system.The muscle fiber and area of different muscle tissue were determined.The diameters of muscle fiber and meat qualty of longissimus dorsi muscle fiber in Turpan black sheep and Al-tay sheep were analyzed by SPSS17.0 software.The differences between number of type Ⅰ muscle fiber number and meat quality of Turpan black sheep and Altay sheep were signigicant.There were significant differences between Turpan black sheep and Altay sheep the number ofⅠtype muscle fibers (P <0.01 );The difference of Ⅰtype muscle fiber diameter between the two localsheep was significant (P <0.01);The diameter ofⅡb type muscle fiber have significant difference (P <0.05).There were significant difference between the two local sheep cross-sectional area of type Ⅰ and Ⅱ b type muscle fiber (P < 0 .0 1 ).There were significant difference of longissimus dorsi muscle shear stress and water content between Altay sheep and Turpan black sheep (P <0.05);Difference of intramuscular fat content between the two local sheep was significant (P <0.05).Turpan black sheep longissimus dorsi muscle type Ⅰ muscle fiber diameter was negatively correlated with water content (P <0.05);Ⅱb type muscle fiber cross-sectional area and shear stress was a significant negative correlation (P <0.01);type Ⅰmuscle fiber cross-sectional area and intra-muscular fat content was negatively correlated (P <0.05).Ⅱb type muscle fiber diameter and shear stress were significant positive correlation in Altay sheep longissimus dorsi muscle (P <0.01);Ⅱb type of mus-cle fiber cross

  6. Factors influencing the flavour of game meat: A review.

    Science.gov (United States)

    Neethling, J; Hoffman, L C; Muller, M

    2016-03-01

    Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species.

  7. Advantages of kangaroo Mother care in Less Than 2000 Grams Low Birth Weight Neonates

    Directory of Open Access Journals (Sweden)

    Mohsen Jafarzadeh

    2011-05-01

    Full Text Available Background:The aim of study was to compare the effect of Kangaroo mother care (KMC and conventional methods of care (CMC in low birth weight babies less than 2000 grams.Method: One hundred babies with birth weight less than 2000 grams and without clinical problem were randomized in two groups; the tervention group (N=50 who received Kangaroo mother care and the control group (N=50 with conventional care. Two groups were compared in daily weight gaining, self confidence of mother, duration of hospitalization, clinical cyanosis and nosocomial infection. Collected data was analyzed by SPSS 11.5 software . Irct ID: IRCT201101091162N16.Results: The KMC babies had better daily weight gaining average [18.31±7.57gm vs. 4.8±16.57gm (P0.05.Conclusions: In this study Kangaroo mother care had better effect on daily weight gaining, mother confidence and shorter duration of hospitalization.

  8. Physical mechanisms underlying the strain-rate-dependent mechanical behavior of kangaroo shoulder cartilage

    Science.gov (United States)

    Thibbotuwawa, Namal; Oloyede, Adekunle; Li, Tong; Singh, Sanjleena; Senadeera, Wijitha; Gu, YuanTong

    2015-09-01

    Due to anatomical and biomechanical similarities to human shoulder, kangaroo was chosen as a model to study shoulder cartilage. Comprehensive enzymatic degradation and indentation tests were applied on kangaroo shoulder cartilage to study mechanisms underlying its strain-rate-dependent mechanical behavior. We report that superficial collagen plays a more significant role than proteoglycans in facilitating strain-rate-dependent behavior of the kangaroo shoulder cartilage. By comparing the mechanical properties of degraded and normal cartilages, it was noted that proteoglycan and collagen degradation significantly compromised strain-rate-dependent mechanical behavior of the cartilage. Superficial collagen contributed equally to the tissue behavior at all strain-rates. This is different to the studies reported on knee cartilage and confirms the importance of superficial collagen on shoulder cartilage mechanical behavior. A porohyperelastic numerical model also indicated that collagen disruption would lead to faster damage of the shoulder cartilage than when proteoglycans are depleted.

  9. Caracterização do processo de rigor mortis em músculos de eqüinos e maciez da carne Caracterization of rigor mortis process of muscle horse and meat tenderness

    Directory of Open Access Journals (Sweden)

    Tatiana Pacheco Rodrigues

    2004-08-01

    Full Text Available Esta pesquisa utilizou 12 eqüinos de diferentes idades, abatidos em um matadouro-frigorífico (SIF 1803 em Araguari-MG, e estudou a temperatura, pH, comprimento de sarcômero em diferentes intervalos de tempo após abate (1h, 5h, 8h, 10h, 12h, 15h e 24h e força de cisalhamento (maciez dos músculos Longissimus dorsi e Semitendinosus, com intuito de caracterizar o desenvolvimento do processo de rigor mortis de eqüídeos durante o processamento industrial. A temperatura da câmara fria variou de 10,2°C a 4,0°C e a temperatura média inicial das carcaças foi de 35,32°C e a final de 4,15°C. O pH inicial médio do músculo Longissimus dorsi foi 6,49 e o final 5,63, e para o músculo Semitendinosus o pH inicial médio foi 6,44 e o final 5,70. A menor medida de sarcômero observada em ambos os músculos foi na 15ª hora após abate, ou seja, 1,44µm e 1,41µm, respectivamente. A carne dos eqüídeos adultos foi mais dura (pThis work studied 12 horses at different ages butchered in a slaughterhouse in Minas Gerais State, Brazil (SIF 1803 and evaluated temperature, pH, sarcomere length in different periods after slaughter (1h, 5h, 8h, 10h, 12h, 15h, and 24 hours as well as the shear force (meat tenderness of the Longissimus dorsi and Semitendinosus muscles, aiming at characterizing the rigor mortis onset in the meat during industrial processing. The chilly room temperature varied from 10.2°C to 4.0°C, and the mean initial carcass temperature was 35.32°C and the final one was 4.15°C. The mean initial pH of Longissimus dorsi was 6.49 and the final one was 5.63; the mean initial pH of Semitendinosus was 6.44 and the final one was 5.70. The smallest sarcomere size obtained in both muscles occurred at 15 hours postmortem, and the sarcomere lengths were 1.44 µm and 1.41 µm, respectively. The meat from adult horses was tougher than that from young ones (p<0.05, and the Semitendinosus muscle was tougher than Longissimus dorsi muscle.

  10. Cultured meat from stem cells: challenges and prospects.

    Science.gov (United States)

    Post, Mark J

    2012-11-01

    As one of the alternatives for livestock meat production, in vitro culturing of meat is currently studied. The generation of bio-artificial muscles from satellite cells has been ongoing for about 15 years, but has never been used for generation of meat, while it already is a great source of animal protein. In order to serve as a credible alternative to livestock meat, lab or factory grown meat should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste. This is a formidable challenge even though all the technologies to create skeletal muscle and fat tissue have been developed and tested. The efficient culture of meat will primarily depend on culture conditions such as the source of medium and its composition. Protein synthesis by cultured skeletal muscle cells should further be maximized by finding the optimal combination of biochemical and physical conditions for the cells. Many of these variables are known, but their interactions are numerous and need to be mapped. This involves a systematic, if not systems, approach. Given the urgency of the problems that the meat industry is facing, this endeavor is worth undertaking. As an additional benefit, culturing meat may provide opportunities for production of novel and healthier products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. A novel approach for in vitro meat production.

    Science.gov (United States)

    Pandurangan, Muthuraman; Kim, Doo Hwan

    2015-07-01

    The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for space voyages. The required key qualities for accepting in vitro meat for consumption would be good efficiency ratio, increased protein synthesis rate in skeletal muscles, and mimicking the conventional meat qualities. In vitro culturing of meat is possible with the use of skeletal muscle tissue engineering, stem cell, cell co-culture, and tissue culture methods. Co-culture of myoblast and fibroblast is believed as one of the major techniques for in vitro meat production. In our lab, we have co-cultured myoblast and fibroblast. We believe that a billion pounds of in vitro meat could be produced from one animal for consumption. However, we require a great deal of research on in vitro meat production.

  12. 伊拉兔宰后肌糖原变化及其与兔肉品质的相关性%Variation of Muscle Glycogen of IRA Rabbit After Slaughter and Its Correlation with Changes of Rabbit Meat Quality

    Institute of Scientific and Technical Information of China (English)

    薛山; 贺稚非; 李洪军

    2014-01-01

    肌糖原下降显著,与其间肉品品质的变化密切相关,可利用其酵解规律与各品质指标的相关性建立回归方程,从而对肌糖原含量变化进行较好地预测。%[Objective]This paper is to discuss the relevance between the change of muscle glycogen and meat quality of IRA rabbit within 36 h slaughter. [Method]After slaughter, the intramuscular glycogen of IRA rabbit occurs glycolysis reaction into lactic acid in a certain period of time, thus changing the pH value of the carcass, and further affecting meat quality indicators, such as water holding capacity, shear force, color and so on. The longissimus dorsi (LD) muscle and the left leg (LL) muscle were used as raw materials and the variation in content of muscle glycogen of IRA rabbit at 45 min, 4 h, 8 h, 12 h, 24 h and 36 h slaughter period was measured, respectively, by kit method, and the related meat quality indexes during corresponding post-mortem, such as pH, cooking loss, drip loss, shear force and color changes were all determined. In addition, the correlation between meat quality and muscle glycogen variation of IRA rabbit from LD and LL during the 36 h post-mortem were discussed, by the way of partial least squares regression analysis (PLS2), making the main design factors (pH, cooking loss, drip loss, total loss, shear force, L*, a*, b*, C*) as X variables, and muscle glycogen content as Y variables. [Result]The muscle glycogen content of LD and LL of IRA rabbit decreased significantly (P<0.05) within 36 h slaughter, reduced from the initial (2.61±0.50) mg·g-1 and (2.77±0.55) mg·g-1 to (0.94±0.05) mg·g-1 and (0.99 ± 0.07) mg·g-1 after 36 h slaughter, respectively. At the same time, the pH value of LD and LL of Iraq rabbit meat decreased from (6.91 ± 0.02) and (6.85 ± 0.04) in the initial post-mortem to (5.62 ± 0.09) and (5.61 ± 0.09) after 36 h slaughter, respectively. In the meantime, the meat quality index of Ira rabbit occurred corresponding changes

  13. Association of polymorphisms in calpain 1, (mu/I) large subunit, calpastatin, and cathepsin D genes with meat quality traits in double-muscled Piemontese cattle.

    Science.gov (United States)

    Ribeca, Cinzia; Bonfatti, Valentina; Cecchinato, Alessio; Albera, Andrea; Maretto, Fabio; Gallo, Luigi; Carnier, Paolo

    2013-04-01

    Five single-nucleotide polymorphisms (SNPs) located in the calpain 1, (mu/I) large subunit (CAPN1), calpastatin (CAST), and cathepsin D (CTSD) genes were analyzed in a large sample of Piemontese cattle. The aim of this study was to evaluate allele and genotype frequencies of these SNPs and to investigate associations of CAPN1, CAST, and CTSD gene variants with meat quality traits. Minor allele frequencies ranged from 30 to 48%. The presence of the A allele at CAPN530 increased yellowness and drip loss. The CAST282 G allele was associated with an increased drip loss compared to the C allele, and the CAST2959 A allele decreased redness compared to the G allele.

  14. Effect of a high protein meat diet on muscle and cognitive functions: A randomised controlled dietary intervention trial in healthy men

    DEFF Research Database (Denmark)

    Jakobsen, Lene H.; Kondrup, Jens; Zellner, Maria

    2011-01-01

    on muscle function, cognitive function, quality of life and biochemical regulators of protein metabolism. DesignA randomised intervention study was conducted with 23 healthy males (aged 19–31 yrs). All subjects consumed a Usual Protein (UP) diet (1.5 g protein/kg BW) for a 1-wk run-in period before...

  15. Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

    Directory of Open Access Journals (Sweden)

    D. Dave

    2011-01-01

    place enzymatically or non-enzymatically in meat. In muscle cells of slaughtered animals, enzymatic actions are taken place naturally and they act as catalysts for chemical reactions that finally end up in meat self deterioration. Softening and greenish discoloration of the meat results due to tissues degradation of the complex compounds (carbohydrates, fats and protein in the autolysis process. Conclusion: Microbial, chemical and enzymatic activities can be controlled by low temperature storage and chemical techniques in the industry. Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life. Combination of chemical additives (TBHQ and ascorbic acid and low temperature storage (5°C in darkness are well recognized techniques for controlling the spoilage (microbial, enzymatic and oxidative of meat and meat products. Understanding of the intrinsic factors and extrinsic factors at every meat processing stage (from preslaughtering to meat product development is necessary before developing proper handling, pretreatment and preservation techniques for meat.

  16. Parental involvement and kangaroo care in European neonatal intensive care units

    DEFF Research Database (Denmark)

    Pallás-Alonso, Carmen R; Losacco, Valentina; Maraschini, Alice

    2012-01-01

    To compare, in a large representative sample of European neonatal intensive care units, the policies and practices regarding parental involvement and holding babies in the kangaroo care position as well as differences in the tasks mothers and fathers are allowed to carry out....

  17. Phylogeography of Eastern Grey Kangaroos, Macropus giganteus, Suggests a Mesic Refugium in Eastern Australia.

    Directory of Open Access Journals (Sweden)

    Brett A Coghlan

    Full Text Available Phylogeographic studies around the world have identified refugia where fauna were able to persist during unsuitable climatic periods, particularly during times of glaciation. In Australia the effects of Pleistocene climate oscillations on rainforest taxa have been well studied but less is known about the effects on mesic-habitat fauna, such as the eastern grey kangaroo (Macropus giganteus. The eastern grey kangaroo is a large mammal that is common and widespread throughout eastern Australia, preferring dry mesic habitat, rather than rainforest. As pollen evidence suggests that the central-eastern part of Australia (southeast Queensland and northern New South Wales experienced cycles of expansion in mesic habitat with contraction in rainforests, and vice versa during glacial and interglacial periods, respectively, we hypothesise that the distribution of the eastern grey kangaroo was affected by these climate oscillations and may have contracted to mesic habitat refugia. From 375 mitochondrial DNA control region sequences from across the distribution of eastern grey kangaroos we obtained 108 unique haplotypes. Phylogenetic analysis identified two clades in Queensland, one of which is newly identified and restricted to a small coastal region in southern Queensland north of Brisbane, known as the Sunshine Coast. The relatively limited geographic range of this genetically isolated clade suggests the possibility of a mesic habitat refugium forming during rainforest expansion during wetter climate cycles. Other potential, although less likely, reasons for the genetic isolation of the highly distinct clade include geographic barriers, separate northward expansions, and strong local adaptation.

  18. Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meat.

    Science.gov (United States)

    Mourot, B P; Gruffat, D; Durand, D; Chesneau, G; Mairesse, G; Andueza, D

    2015-01-01

    This study aims to assess near-infrared reflectance spectroscopy feasibility for predicting beef fatty acid (FA) composition. Experimental scheme included four breeds (Angus, Blond d'Aquitaine, Charolais, Limousin) and three muscles, Longissimus thoracis (LT), Rectus abdominis (RA), Semitendinosus (ST). The results showed that 1) increasing FA content variability with several breeds increased calibration model reliability (R(2)CV>0.86) for the major individual and groups of FA unless polyunsaturated FAs, 2) Longissimus thoracis FAs were better predicted than RA FAs while no ST FAs were correctly predicted (R(2)CV<0.71). This difference could be explained by FA content, FA variability or specific muscle physico-chemical characteristics.

  19. Desempenho, fibras musculares e carne de bovinos jovens de três grupos genéticos Performance, muscle fibers and meat traits of young bulls of three genetic groups

    Directory of Open Access Journals (Sweden)

    Mário De Beni Arrigoni

    2004-10-01

    Full Text Available O objetivo deste trabalho foi avaliar as características de desempenho, carcaça, qualidade de carne e das fibras musculares esqueléticas de bovinos jovens de três grupos genéticos, Angus x Nelore, Canchim x Nelore e Simental x Nelore. Noventa bovinos inteiros mestiços jovens, com idade média de oito meses, sendo 30 de cada grupo genético, foram distribuídos em delineamento experimental inteiramente casualizado, com três tratamentos (grupos genéticos e seis repetições. Nas análises das fibras musculares, foram utilizados seis animais por tratamento e na avaliação de desempenho e características de carcaça, foram utilizados todos os animais. Em relação a ganho de peso diário, rendimentos de carcaça e cortes cárneos, área do músculo longissimus dorsi e proteínas e lipídeos totais na carne, não houve diferença entre os grupos genéticos, porém os mestiços Angus apresentaram maior espessura de gordura subcutânea. A maciez da carne não variou entre os grupos genéticos e entre os períodos de 7 e 14 dias de maturação. A semelhança da maciez da carne de 7 e 14 dias permite que o tempo de maturação das carnes seja reduzido, quando se utiliza animais jovens.The performance, carcass traits and quality of meat and muscle fibers of young bulls of three genetic groups, Angus x Nelore, Canchim x Nelore and Simmental x Nelore, were analysed. Ninety crossbred young bulls, averaging eight months old, being 30 of each genetic group, were allotted in a completely randomized design, with three treatments (genetic groups and six replicates. Six animals per treatment were used for the analysis of muscular fibers, while for the evaluation of performance and carcass traits, all animals were used. Average daily gain, dressing percentage, primal cuts yield, rib eye area and total meat protein and fat did not differ among treatments. Angus crossbreed showed greater fat thickness than the other groups. Meat shear force values did not

  20. Cholesterol content and methods for cholesterol determination in meat and poultry

    Science.gov (United States)

    Available data for cholesterol content of beef, pork, poultry, and processed meat products were reported. Although the cholesterol concentration in meat and poultry can be influenced by various factors, effects of animal species, muscle fiber type, and muscle fat content are focused on in this revi...

  1. Preterm newborns at Kangaroo Mother Care: a cohort follow-up from birth to six months

    Directory of Open Access Journals (Sweden)

    Maria Alexsandra da S. Menezes

    2014-06-01

    Full Text Available OBJECTIVE:To evaluate clinical outcomes, growth and exclusive breastfeeding rates in premature infants assisted by Kangaroo Mother Care at birth, at discharge and at six months of life.METHODS: Prospective study of a premature infants cohort assisted by Kangaroo Mother Care in a tertiary public maternity in Northeast Brazil with birth weight ≤1750g and with clinical conditions for Kangaroo care.RESULTS: The sample was composed by 137 premature infants, being 62.8% female, with average birth weight of 1365±283g, average gestational age of 32±3 weeks and 26.2% were adequate for gestational age. They have been admitted in the Kangaroo Ward with a median of 13 days of life, weighing 1430±167g and, at this time, 57.7% were classified as small for corrected gestational age. They were discharged with 36.8±21.8 days of chronological age, weighing 1780±165g and 67.9% were small for corrected gestational age. At six months of life (n=76, they had an average weight of 5954±971g, and 68.4% presented corrected weight for gestational age between percentiles 15 and 85 of the World Health Organization (WHO weight curve. Exclusive breastfeeding rate at discharge was 56.2% and, at six months of life, 14.4%.CONCLUSIONS: In the studied sample, almost two thirds of the children assisted by Kangaroo Mother Care were, at six months of life, between percentiles 15 and 85 of the WHO weight curves. The frequency of exclusive breastfeeding at six months was low.

  2. Hopping Down the Main Street: Eastern Grey Kangaroos at Home in an Urban Matrix

    Directory of Open Access Journals (Sweden)

    Graeme Coulson

    2014-05-01

    Full Text Available Most urban mammals are small. However, one of the largest marsupials, the Eastern Grey Kangaroo Macropus giganteus, occurs in some urban areas. In 2007, we embarked on a longitudinal study of this species in the seaside town of Anglesea in southern Victoria, Australia. We have captured and tagged 360 individuals to date, fitting each adult with a collar displaying its name. We have monitored survival, reproduction and movements by resighting, recapture and radio-tracking, augmented by citizen science reports of collared individuals. Kangaroos occurred throughout the town, but the golf course formed the nucleus of this urban population. The course supported a high density of kangaroos (2–5/ha, and approximately half of them were tagged. Total counts of kangaroos on the golf course were highest in summer, at the peak of the mating season, and lowest in winter, when many males but not females left the course. Almost all tagged adult females were sedentary, using only part of the golf course and adjacent native vegetation and residential blocks. In contrast, during the non-mating season (autumn and winter, many tagged adult males ranged widely across the town in a mix of native vegetation remnants, recreation reserves, vacant blocks, commercial properties and residential gardens. Annual fecundity of tagged females was generally high (≥70%, but survival of tagged juveniles was low (54%. We could not determine the cause of death of most juveniles. Vehicles were the major (47% cause of mortality of tagged adults. Road-kills were concentrated (74% in autumn and winter, and were heavily male biased: half of all tagged males died on roads compared with only 20% of tagged females. We predict that this novel and potent mortality factor will have profound, long-term impacts on the demography and behavior of the urban kangaroo population at Anglesea.

  3. Circulating levels of prolactin and progesterone in a wild population of red kangaroos (Macropus rufus) Marsupialia: Macropodidae

    Science.gov (United States)

    Muths, E.; Hinds, L. A.

    1996-01-01

    Circulating progesterone and prolactin levels were measured in shot and live-caught wild red kangaroos using radioimmunoassays validated for the red kangaroo. The objective of the study was to correlate hormone profiles with reproductive status and determine if red kangaroos follow the general pattern elucidated for other macropodids. During Phase 2a lactation (600 pg/ml (n= 32) during the transition to Phase 3 lactation (181 to 235 days) when the quiescent corpus luteum and embryo were reactivated. Progesterone concentrations then decreased to prolactin during Phase 2a were prolactin concentrations increased to 15 ng/ml (n= 32), then decreased and remained low through the subsequent stage of dual lactation. These results indicate that progesterone and prolactin profiles in wild red kangaroos follow patterns found previously in other macropodid species, the tammar and Bennett's wallabies.

  4. Relationship of Skeletal Muscle Development and Growth to Breast Muscle Myopathies: A Review.

    Science.gov (United States)

    Velleman, Sandra G

    2015-12-01

    Selection in meat-type birds has focused on growth rate, muscling, and feed conversion. These strategies have made substantial improvements but have affected muscle structure, repair mechanisms, and meat quality, especially in the breast muscle. The increase in muscle fiber diameters has reduced available connective tissue spacing, reduced blood supply, and altered muscle metabolism in the breast muscle. These changes have increased muscle fiber degeneration and necrosis but have limited muscle repair mechanisms mediated by the adult myoblast (satellite cell) population of cells, likely resulting in the onset of myopathies. This review focuses on muscle growth mechanisms and how changes in the cellular development of the breast muscle may be associated with breast muscle myopathies occurring in meat-type birds.

  5. Influence of feeding regime and finishing system on lamb muscle fiber and meat quality Influência do regime alimentar e do sistema de terminação sobre as fibras musculares e a qualidade da carne de cordeiros

    Directory of Open Access Journals (Sweden)

    Sarita Bonagurio Gallo

    2009-11-01

    Full Text Available The study verified the influence of different nutritional levels of the dams, before parturition, the weaning age of the lambs and the finishing system on lamb muscle fiber morphology and meat quality. Ile-de-France × Bergamacia crossbred dams grazing on natural grassland were divided into two groups: 1 nutritional supplement 30 days before the parturition (SUPL, and 2 no nutritional supplement (NS. These groups were further subdivided by weaning age of the lambs, which corresponded to either 45 or 60 days. The weaned lambs from each of the previous groups were also divided into different finishing systems: confined and fed a complete diet (CD, confined and fed hay (H and kept on grassland (P. The lambs were slaughtered at 30 kg live weight (CD and P, or at 150 days of age (H. The carcasses were cooled at 4ºC/24h. The analyzed variables were: longissimus dorsi muscle fiber morphophysiology, post mortem myofibrillar fragmentation (at 0, 3 and 7 days post mortem, meat pH and temperature. There was no effect of supplementation of dams or weaning age of the lambs for the evaluated variables. The frequency of slow-oxidative (SO, fast-oxidative-glycolytic (FOG and fast-glycolytic (FG muscle fiber types was not altered by the treatments, but the fiber cross-sectional area was smaller for the lambs finished only on hay, and the meat pH values and temperature were lower and the myofibrill fragment dimensions were smaller. As time maturation increased from 0 to 3 and 7 days post mortem, there was a decrease in the length of the myofibrill fragments. The diet of the lambs which were maintained confined and fed only with hay was nutritionally inferior when compared with all the others, and this changed the quality of the meat compared to the finishing systems on grassland or confined and fed complete diet.Avaliou-se a influência dos níveis nutricionais da ovelha antes do parto, da idade à desmama e do sistema de terminação sobre as fibras musculares

  6. Black bone syndrome in chiken meat

    Directory of Open Access Journals (Sweden)

    GAA Baldo

    2013-12-01

    Full Text Available Black bone syndrome (BBS affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L, and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening. Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor, assessed using a hedonic scale (1 = bad to 10 = very good by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p37.5=normal. The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.

  7. Genome scan for meat quality traits in Nelore beef cattle.

    Science.gov (United States)

    Tizioto, P C; Decker, J E; Taylor, J F; Schnabel, R D; Mudadu, M A; Silva, F L; Mourão, G B; Coutinho, L L; Tholon, P; Sonstegard, T S; Rosa, A N; Alencar, M M; Tullio, R R; Medeiros, S R; Nassu, R T; Feijó, G L D; Silva, L O C; Torres, R A; Siqueira, F; Higa, R H; Regitano, L C A

    2013-11-01

    Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for Warner-Bratzler shear force measured at different times of meat aging, backfat thickness, ribeye muscle area, scanning parameters [lightness, redness (a*), and yellowness] to ascertain color characteristics of meat and fat, water-holding capacity, cooking loss (CL), and muscle pH were conducted using genotype data from the Illumina BovineHD BeadChip array to identify quantitative trait loci (QTL) in all phenotyped Nelore cattle. Phenotype count for these animals ranged from 430 to 536 across traits. Meat quality traits in Nelore are controlled by numerous QTL of small effect, except for a small number of large-effect QTL identified for a*fat, CL, and pH. Genomic regions harboring these QTL and the pathways in which the genes from these regions act appear to differ from those identified in taurine cattle for meat quality traits. These results will guide future QTL mapping studies and the development of models for the prediction of genetic merit to implement genomic selection for meat quality in Nelore cattle.

  8. Study on changes of muscle protein during the processing and storage of ceramic-pot sealed can meat%雅安罐罐肉加工与贮藏过程中肌肉蛋白质的变化

    Institute of Scientific and Technical Information of China (English)

    廖定容; 姚伟伟; 帅谨; 张平; 吕舒; 杨勇

    2013-01-01

    为了探明雅安罐罐肉蛋白质的变化规律,以不同加工与贮藏阶段的罐罐肉为对象,采用常规理化检测方法以及SDS-PAGE电泳法分析其蛋白质的变化情况.结果显示:罐罐内在油炸结束后蛋白酶活性为零;非蛋白氮(NPN)与游离氨基酸(FAA)含量在油炸结束时显著上升(P<0.01),FAA达到最大值(219.2 mg/100 g),在贮存的前期与中期缓慢下降,后期又有所回升,NPN达到最高值(0.616%);肌浆蛋白和肌原纤维蛋白经过高温油炸,蛋白质含量(干基)下降为4.18 mg/g和4.70 mg/g,大于66ku的蛋白质条带完全消失,积累大量小于16ku的条带,肌浆蛋白贮藏后期还出现了51ku和42ku的新条带.研究结果表明,雅安罐罐肉蛋白质的变化主要发生在油炸阶段,贮藏过程中的变化非常缓慢.%In order to investigate the changes of muscle protein in Ceramic pot sealed can meat,basic physicochemical methods and SDS-PAGE were used to analyze the changes in different processing and storage stages.The results showed that protease activity was zero after frying; The contents of non-protein nitrogen (NPN) and free amino acids (FAA) notably increased (P <0.01) and FAA reached to maximium (219.2mg/100g) at the end of frying.FAA declined slowly in the early stage and medium stage of the storage,and increased again to 0.616% maximum of NPN in the later storage time ; after high-temperature frying,the protein contents(dry muscle) of sarcoplasmic protein and myofibrillar protein declined to 4.18mg/g and 4.70 mg/g,protein bands above 66 ku were completely disappeared,while the bands less than 16 ku were largely accumulated.Two new sarcoplasmic protein bands of 51 ku and 42 ku came out in the later storage time.The results indicated that protein changes in Ceramic pot sealed meat were mainly happened during frying,and it very slowly during the storage.

  9. Histochemical and morphometric characteristics of muscle fibres: breeds and muscles comparison

    Directory of Open Access Journals (Sweden)

    G. Toscano Pagano

    2011-03-01

    Full Text Available Fibres histochemical characteristics seem affect the meat quality obtained from the skeletal muscles. In fact, the red fibres metabolise and store more lipid than the white ones (Ashmore et al., 1972, so important meat characteristics could be influenced by the muscle fibre type, as recently investigated (Morita et al., 2000; Ozawa et al., 2000; Vestergaard et al., 2000a, 2000b....

  10. 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.

  11. Elemental composition of game meat from Austria.

    Science.gov (United States)

    Ertl, Kathrin; Kitzer, Roland; Goessler, Walter

    2016-06-01

    Concentrations of 26 elements (B, Na, Mg, P, S, K, Ca, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Cd, Sb, Ba, Hg, Pb, U) in wild game meat from Austria were analysed using an inductively coupled plasma mass spectrometer. All investigated animals were culled during the hunting season 2012/2013, including 10 chamois (Rupicapra rupicapra), 9 hare (Lepus europaeus), 10 pheasant (Phasianus colchicus), 10 red deer (Cervus elaphus), 12 roe deer (Capreolus capreolus) and 10 wild boar (Sus scrofa). In 19 out of 61 meat samples lead concentrations were higher than 0.1 mg/kg, the maximum limit in meat as set by the European Commission (Regulation EC No 1881/2006), which is most likely caused by ammunition residues. Especially, pellet shot animals and chamois show a high risk for lead contamination. Despite ammunition residues all investigated muscle samples show no further health risk with respect to metal contamination.

  12. Transparency and communication can improve wildlife welfare outcomes: A case of kangaroos

    Directory of Open Access Journals (Sweden)

    Simmons Peter

    2017-01-01

    Full Text Available All countries manage human and wildlife coexistence. Where traditionally humans may have killed animals perceived to be a problem, this is often no longer legal or socially acceptable. Decision-makers tend to feel less strongly about coexistence issues than the people who attempt to influence them on behalf of human or wildlife interests. It has been argued that links between human interests and decisions affecting wildlife should be transparent, and that open decision making processes involving a range of local stakeholders will improve outcomes for humans and wildlife. This paper examines one case incident in an ongoing conflict between an international car racing track and kangaroos that have occasionally been found on the track during a race, causing danger to themselves and race participants. A secret local government report and plan to cull kangaroos was obtained using Freedom of Information legislation. When released to the media the subsequent public discussion showed a much greater concern for kangaroo stress, harm and right to live than the official report, and called for consideration of a range of alternatives to culling. This led to postponement of culling plans, and commitment to a more open community discussion of options. The case clearly supports claims that greater transparency and local stakeholder participation in management decision processes can improve welfare outcomes for non-human animals.

  13. Meat Managers' Expectations Regarding Marketing of Irradiated Red Meats

    OpenAIRE

    Gaynor, Joe; Jensen, Kimberly L.; Jaenicke, Edward C.

    2003-01-01

    The objective of this study is to assess meat managers' expectations about impact of the recent regulatory approval of irradiated raw meat and meat products on marketing decisions and plans by supermarkets and grocery meat retailers. Forty managers of meat departments were interviewed in person to obtain the information for the study. While many of the meat managers believed that irradiation would help increase shelf life and reduce spoilage, they were less optimistic about consumers being wi...

  14. Fat tissue and fatty acid composition in lamb meat

    Directory of Open Access Journals (Sweden)

    Ana KAIĆ

    2016-09-01

    Full Text Available Meat is a food of high nutritional content which can make a valuable contribution in a human diet. Among other nutrients, meat is the main source of fats in the human diet and its presence in the daily meal of consumers in the developed countries is high. Consumers have become increasingly aware of the role of fat and fatty acids in their health status. Consequently, at the time of purchase of certain types of meats their requests are subjected to the frequent changes and growing demands. From this point of view it must be considered that fat and fatty acid composition of lamb meat could be highly influenced by the breed, age/weight of the animal, gender, diet, production system, and anatomical position of the muscles. Therefore, the aim of this paper was to describe the factors that may affect the fat tissue and fatty acid composition in lamb meat and their relation to the human health status.

  15. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

    Full Text Available Meat is a high quality food due its higher protein content, besides to provide energy, vitamins particularly B complex, water and minerals, resulting in an appreciated food for humans. Even in same country, consumers search for different stuffs, since north consumers looks for meat cuts with fat and bone, whereas center-south consumers prefers fatless debones meat cuts. Modern consumers demand excellent appearance, color, taste and flavor in foods, microbiologically safe, minimal processed and curing salts, very nutritive and cheap. All these together in one single product are a hard challenge in the meat products area.

  16. Derivation of soil screening thresholds to protect chisel-toothed kangaroo rat from uranium mine waste in northern Arizona

    Science.gov (United States)

    Hinck, Jo E.; Linder, Greg L.; Otton, James K.; Finger, Susan E.; Little, Edward E.; Tillitt, Donald E.

    2013-01-01

    Chemical data from soil and weathered waste material samples collected from five uranium mines north of the Grand Canyon (three reclaimed, one mined but not reclaimed, and one never mined) were used in a screening-level risk analysis for the Arizona chisel-toothed kangaroo rat (Dipodomys microps leucotis); risks from radiation exposure were not evaluated. Dietary toxicity reference values were used to estimate soil-screening thresholds presenting risk to kangaroo rats. Sensitivity analyses indicated that body weight critically affected outcomes of exposed-dose calculations; juvenile kangaroo rats were more sensitive to the inorganic constituent toxicities than adult kangaroo rats. Species-specific soil-screening thresholds were derived for arsenic (137 mg/kg), cadmium (16 mg/kg), copper (1,461 mg/kg), lead (1,143 mg/kg), nickel (771 mg/kg), thallium (1.3 mg/kg), uranium (1,513 mg/kg), and zinc (731 mg/kg) using toxicity reference values that incorporate expected chronic field exposures. Inorganic contaminants in soils within and near the mine areas generally posed minimal risk to kangaroo rats. Most exceedances of soil thresholds were for arsenic and thallium and were associated with weathered mine wastes.

  17. Heterocyclic amines in meat and meat products

    Directory of Open Access Journals (Sweden)

    Aliye BULGAN

    2013-06-01

    Full Text Available Heterocyclic amines (HA are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.

  18. Meat and Drink

    Institute of Scientific and Technical Information of China (English)

    周立

    2003-01-01

    英语对话A: Do you think he’ll be doing the business all his life?B: I don’t think so. Doing business is not his meat and drink.A: What’s his meat and drink, then?B: He wants to write books. Books are what he depends on for life.

  19. Eat Without Meat

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Young people across China are becoming vegetarians for a variety of reasons,from weight loss to worries about the quality of meat Avegetarian diet,once associated with monks or priests,has become fashionable in China,spawning the launch of a raft of restaurants cater- ing to a new no-meat clientele.

  20. Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness.

    Science.gov (United States)

    Grabež, V; Kathri, M; Phung, V; Moe, K M; Slinde, E; Skaugen, M; Saarem, K; Egelandsdal, B

    2015-04-01

    Oxygen consumption rate (OCR) of muscle fibers from bovine semimembranosus muscle of 41 animals was investigated 3 to 4 h and 3 wk postmortem. Significant relations (P meat. Tender (22.92 ± 2.2 N/cm2) and tough (72.98 ± 7.2 N/cm2) meat samples (4 samples each), separated based on their OCR measurements, were selected for proteomic studies using mitochondria isolated approximately 2.5 h postmortem. Twenty-six differently expressed proteins (P meat and 19 in tough meat. In tender meat, the more prevalent antioxidant and chaperon enzymes may reduce reactive oxygen species and prolong oxygen removal by the electron transport system (ETS). Glycolytic, Krebs cycle, and ETS enzymes were also more abundant in tender meat

  1. 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.

  2. Skeletal muscle connective tissue

    DEFF Research Database (Denmark)

    Brüggemann, Dagmar Adeline

      The connective tissue content of skeletal muscle is believed to be the major factor responsible for defining the eating quality of different meat cuts, although attempts to correlate quantifications based on traditional histological methods have not as yet been able to prove this relation....... Collagen, being the major protein in connective tissue, has been extensively investigated with regard to its relation to meat tenderness, but the results have been rather conflicting. Meat from older animals is tougher than that from younger animals, and changes in the properties of the collagen due...... that collagen plays a significant role in determining the tenderness of meat. What are we missing? Therefore, fundamental aspects of connective tissue research have been the centre of attention throughout this thesis. A holistic view has been applied, glancing at this complex tissue which has many facets...

  3. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

    Science.gov (United States)

    Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

    2017-09-01

    This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

  4. 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.

  5. The Effect of Kangaroo Mother Care on Fuss and Crying Time in Colicky Infants

    Directory of Open Access Journals (Sweden)

    Zahra Akbarian Rad

    2015-03-01

    Full Text Available Background: Infantile colic is a common complaint in the first few weeks of life. On the other hand, because of its unknown etiology, there is not a specific therapy for this complaint, but various therapeutic options for reducing pain and restlessness of these infants are recommended. Skin to skin contact by Kangaroo Mother Care (KMC increases in pain threshold and it seems to be a suitable method for the care of these infants. This study was designed to evaluate the effect of KMC on infantile colic. Methods: This case- control study was performed between March 2012 and March 2013. Subjects were 55 infants with exclusive breast fed infant, aged 15-60 days with excessive fuss and crying, referred to Infant and Child Clinic in Ayatollah Rohani Hospital in Babol, north of Iran. Babies whose weights were less than 2500 Grams and with inheritance and clinical diseases excluded from the study. Infants were subjected to KMC at least 2 hours a day. Standard questionnaire and Barr Scale were filled by interview. Data was analyzed by SPSS v.11.5 and T-test, a P- value less than 0.05 considered being significant. Results: The fuss and crying time before the KMC was 2.21±1.54 hours per day and decreased to 1.16±1.3 hours per day after the implementation of KMC. (p=0.001 Conclusions: Kangaroo mother care at home can be used as a simple and safe method for decreasing of cry and fussiness in colicky infants. Keywords: Kangaroo Mother Care (KMC, fussiness, Colicky Infants, colic

  6. The Effect of Kangaroo Mother Care on Fuss and Crying Time in Colicky Infants

    Directory of Open Access Journals (Sweden)

    Zahra Akbarian Rad

    2015-03-01

    Full Text Available AbstractBackground: Infantile colic is a common complaint in the first few weeks of life. On the other hand, because of its unknown etiology, there is not a specific therapy for this complaint, but various therapeutic options for reducing pain and restlessness of these infants are recommended. Skin to skin contact by Kangaroo Mother Care (KMC increases in pain threshold and it seems to be a suitable method for the care of these infants. This study was designed to evaluate the effect of KMC on infantile colic.Methods: This case- control study was performed between March 2012 and March 2013. Subjects were 55 infants with exclusive breast fed infant, aged 15-60 days with excessive fuss and crying, referred to Infant and Child Clinic in Ayatollah Rohani Hospital in Babol, north of Iran. Babies whose weights were less than 2500 Grams and with inheritance and clinical diseases excluded from the study. Infants were subjected to KMC at least 2 hours a day. Standard questionnaire and Barr Scale were filled by interview. Data was analyzed by SPSS v.11.5 and T-test, a P- value less than 0.05 considered being significant.Results:The fuss and crying time before the KMC was 2.21±1.54 hours per day and decreased to 1.16±1.3 hours per day after the implementation of KMC. (p=0.001Conclusions:Kangaroo mother care at home can be used as a simple and safe method for decreasing of cry and fussiness in colicky infants. Keywords: Kangaroo Mother Care (KMC, fussiness, Colicky Infants, colic

  7. A Reproductive Management Program for an Urban Population of Eastern Grey Kangaroos (Macropus giganteus

    Directory of Open Access Journals (Sweden)

    Andrew Tribe

    2014-09-01

    Full Text Available Traditionally, culling has been the expedient, most common, and in many cases, the only tool used to control free-ranging kangaroo populations. We applied a reproductive control program to a population of eastern grey kangaroos confined to a golf course in South East Queensland. The program aimed to reduce fecundity sufficiently for the population to decrease over time so that overgrazing of the fairways and the frequency of human–animal conflict situations were minimised. In 2003, 92% of the female kangaroos above 5 kg bodyweight were implanted with the GnRH agonist deslorelin after darting with a dissociative anaesthetic. In 2007, 86% of the females above 5 kg were implanted with deslorelin and also 87% of the males above 5 kg were sterilised by either orchidectomy or vasectomy. In 2005, 2008 and 2009, the population was censused to assess the effect of each treatment. The 2003 deslorelin program resulted in effective zero population growth for approximately 2.5 years. The combined deslorelin–surgery program in 2007 reduced the birth rate from 0.3 to 0.06%/year for 16 months, resulting in a 27% population reduction by November 2009. The results were consistent with implants conferring contraception to 100% of implanted females for at least 12 months. The iatrogenic mortality rates for each program were 10.5% and 4.9%, respectively, with 50% of all mortalities due to darting-related injuries, exertional myopathy/hyperthermia or recovery misadventure. The short term sexual and agonistic behaviour of the males was assessed for the 2007 program: no significant changes were seen in adult males given the vasectomy procedure, while sexual behaviours’ were decreased in adult males given the orchidectomy procedure. It is concluded that female reproduction was effectively controlled by implantation with deslorrelin and male reproductive behaviour was reduced by orchidectomy, which together achieved population control.

  8. Use of “Kangaroo Care” to Alleviate the Intensity of Vaccination Pain in Newborns

    Directory of Open Access Journals (Sweden)

    Mahboobe Gholami Robatsangi

    2011-03-01

    Full Text Available Objective:It has been demonstrated that newborns feel pain completely. Thus, they should be treated with this in mind. Recent research showed that non-pharmacological interventions such as "Kangaroo Care" may be useful for decreasing pain in newborns. We tried to determine the effect of kangaroo care on the pain intensity of vaccination in healthy newborns. Methods:This study was a randomized case-control clinical trial. Subjects were 60 healthy full-term newborns delivered in a general Hospital, in Iran, from March to July 2006. They were randomly assigned to case and control groups. The case group received 30 minutes skin to skin contact, whereas infants in the control group were put, wrapped in a blanket, aside the mothers. Behavioral changes of newborns were evaluated and observed 2 minutes before, during, and 3 minutes after the intervention. All procedures were filmed. An assistant who was blinded to the study, scored behavior changes using Neonatal/Infant Pain Scale. Heart rate and oxygen saturation levels as displayed on the pulse monitor and duration of crying were recorded using a stopwatch. Findings:Mean pain intensity during the intervention v was significantly lower in the case group (P<0.006. Mean pain intensity 3 minutes after intervention was also significantly lower in the case group (P<0.021. Mean duration of crying was significantly lower in case group as well (P<0.001. Conclusion:Kangaroo care may be used to decrease pain intensity in newborns undergoing painful procedures.

  9. [Pathology of the digestive tract in kangaroos. A review based on our own study results].

    Science.gov (United States)

    Schoon, H A; Murmann, W

    1985-01-01

    The present paper describes spontaneous pathological findings including etiological aspects in digestive tracts of kangaroos, which have been detected in 166 necropsies during the last 20 years. Protozoan - infections, herpes virus infections, gastroenteritis of unknown etiology and especially the occurrence of the so called "lumpy-jaw" turned out to be of special importance. These findings are discussed with reference to the literature, completed as well by short literature reviews, sub-divided into the different organs and the variable etiology of the diseases, as by a brief description of digestive tract physiology and anatomy in marsupials.

  10. Effect of Kangaroo Mother Care on Growth and Morbidity Pattern in Low Birth Weight Infants

    Directory of Open Access Journals (Sweden)

    Keerti Swarnkar

    2016-01-01

    Full Text Available Background: Kangaroo Mother Care (KMC is dened as skin-to-skin contact between a mother and her newborn baby derived from practical similarities to marsupial care giving, proximately exclusive breastfeeding and early discharge from hospital. This concept was proposed as an alternative to conventional methods of care for low birth weight (LBW infants, and in replication to quandaries of earnest overcrowding in Neonatal Intensive Care Units (NICUs. KMC essentially utilizes the mother as a natural incubator Aim and Objectives: The aim was to assess the feasibility, acceptability and the effectiveness of KMC in LBW infants. It avoids agitation routinely experienced in busy ward. Material and Methods: A pilot open-labeled quasi-randomised clinical trial was conducted in Level III NICU of a teaching institution. 60 newborn infants <2500 g, meeting inclusion criteria were alternatively randomised into two groups: Kangaroo Mother Care (KMC and Conventional Methods of Care (CMC. Kangaroo mother care was practiced with minimum total period of eight hours a day intermittently for the intervention group while the controls remained in incubators or cots. Weight, head circumference, length, morbidity episodes, hospital stay, feeding patterns were monitored for all infants till postmenstrual age of 42 weeks in preterm babies or till a weight of 2500 g is achieved in term SGA babies. Results: The pilot study conrmed that trial processes were efcient, the intervention was acceptable (to mothers and nurses and that the outcome measures were appropriate; KMC babies achieved signicantly better growth at the end of the study (For preterm babies, weight, length and head circumference gain were signicantly higher in the KMC group (weight 19.28±2.9g/day, length 0.99±0.56cm/week and head circumference 0.72±0.07 cm/week than in the CMC group (P <0.001. A signicantly higher number of babies in the CMC group suffered from hypothermia, hypoglycemia, and

  11. Artiifcial meat? Feasible approach based on the experience from cell culture studies

    Institute of Scientific and Technical Information of China (English)

    Arkadiusz Orzechowski

    2015-01-01

    This short review is to list pros and cons which are based on the literature and personal experience in cel culture studies related to possible commercial production of artiifcial meat as functional food. The general view of muscle composition and determinants of meat quality are shortly described. Principles of muscle cel propagation in culture and mutual relationships between different cel types present in this organ are brielfy discussed. Additional y, the effects of some cytokines and growth factors for muscle cel growth and muscle tissue development are indicated. Final y, conclusion remarks related to detrimental consequences of meat production to natural environment as wel as personal opinion of author on the prospects of artiifcial meat production are declared.

  12. Meat science: From proteomics to integrated omics towards system biology.

    Science.gov (United States)

    D'Alessandro, Angelo; Zolla, Lello

    2013-01-14

    Since the main ultimate goal of farm animal raising is the production of proteins for human consumption, research tools to investigate proteins play a major role in farm animal and meat science. Indeed, proteomics has been applied to the field of farm animal science to monitor in vivo performances of livestock animals (growth performances, fertility, milk quality etc.), but also to further our understanding of the molecular processes at the basis of meat quality, which are largely dependent on the post mortem biochemistry of the muscle, often in a species-specific way. Post mortem alterations to the muscle proteome reflect the biological complexity of the process of "muscle to meat conversion," a process that, despite decades of advancements, is all but fully understood. This is mainly due to the enormous amounts of variables affecting meat tenderness per se, including biological factors, such as animal species, breed specific-characteristic, muscle under investigation. However, it is rapidly emerging that the tender meat phenotype is not only tied to genetics (livestock breeding selection), but also to extrinsic factors, such as the rearing environment, feeding conditions, physical activity, administration of hormonal growth promotants, pre-slaughter handling and stress, post mortem handling. From this intricate scenario, biochemical approaches and systems-wide integrated investigations (metabolomics, transcriptomics, interactomics, phosphoproteomics, mathematical modeling), which have emerged as complementary tools to proteomics, have helped establishing a few milestones in our understanding of the events leading from muscle to meat conversion. The growing integration of omics disciplines in the field of systems biology will soon contribute to take further steps forward.

  13. 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

    2017-05-22

    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

  14. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

    D thesis was to investigate the effects of fiber addition to meatballs and the effects of cooking methods of pork on appetite regulation. The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products. In paper I, the objective...... pork products are also characterized as high fat products containing more than 10 g fat per 100 g. In this context, the Danish meat industry puts a lot of effort into developing meat products with a healthier nutritional profile. Thus, it is relevant to provide scientific evidence of the satiating...... effects of new formulations of pork products. Different strategies can be applied to potentially enhance the satiating properties of pork. Processed meat products such as meatballs can serve as a matrix for the addition of fiber ingredients. Based on their high protein and fiber contents, high...

  15. ASAS Centennial paper: a century of pioneers and progress in meat science in the United States leads to new frontiers.

    Science.gov (United States)

    Beermann, D H

    2009-03-01

    Discoveries, understanding, and innovations in meat science during the last century have led to revolutionary changes in meat and poultry production, processing, marketing, and consumption. American Society of Animal Science members have made key contributions in most, if not all, categories of advancement. The first US university meat science program was begun in Minnesota in 1905. Use of mechanical refrigeration in the meatpacking industry, improved transportation and packaging, and home refrigeration provided more flexibility, variety, and consistency in meat and meat products in the early 1900s. Cooperative meat research was begun by 27 universities in 1925, with a focus on the observational characterization of carcass traits and composition, meat quality attributes, and causes of the wide variation in these variables. Scientific study of genetic, nutritional, and environmental influences on the growth, physiology, and postmortem biochemistry of muscle often used muscle-comparative investigations. Rigor mortis, cold shortening and thaw rigor, postmortem muscle metabolism, postmortem tenderization and tenderness variation, and postmortem myoglobin and lipid oxidation were studied vigorously in the 1960s and beyond, defining the biochemical bases for associated outcomes in fresh and processed products. Value-added benefits resulted from implementation of electrical stimulation, boxed beef and modified-atmosphere packaging, restructuring technologies, collagen recovery, and muscle profiling work. Isolation, purification, and definition of the primary structure and biophysical properties of the myofribillar and cytoskeletal proteins in muscle aided the understanding of contraction and postmortem changes. The role of Ca-dependent proteases in meat tenderness and muscle growth is being clarified. The chemistry of meat curing, meat emulsion formation, fermentation, and other processing methods led to new technologies, new meat products, and new benchmarks in product

  16. Quantitative phosphoproteomic analysis of postmortem muscle development

    DEFF Research Database (Denmark)

    Huang, Honggang

    Meat quality development is highly dependent on postmortem (PM) metabolism and rigor mortis development in PM muscle. PM glycometabolism and rigor mortis fundamentally determine most of the important qualities of raw meat, such as ultimate pH, tenderness, color and water-holding capacity. Protein...

  17. Meat spoilage during distribution.

    Science.gov (United States)

    Nychas, George-John E; Skandamis, Panos N; Tassou, Chrysoula C; Koutsoumanis, Konstantinos P

    2008-01-01

    Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO). In fact, spoilage of meat depends on an even smaller fraction of SSO, called ephemeral spoilage organisms (ESO). These ESO are the consequence of factors that dynamically persist or imposed during, e.g., processing, transportation and storage in the market. Meanwhile spoilage is a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. Indeed, when spoilage progresses, most consumers would agree that gross discoloration, strong off-odors, and the development of slime would constitute the main qualitative criteria for meat rejection. On the other hand, meat industry needs rapid analytical methods or tools for quantification of these indicators to determine the type of processing needed for their raw material and to predict remaining shelf life of their products. The need of an objective evaluation of meat spoilage is of great importance. The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance. The microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds would allow us to evaluate spoilage found or produced during the storage of meat under different temperatures as well as packaging conditions.

  18. Effect of white striping on chemical composition and nutritional value of chicken breast meat

    OpenAIRE

    Massimiliano Petracci; Samer Mudalal; Elena Babini; Claudio Cavani

    2014-01-01

    White striping defect (appearance of white striations parallel to muscle fiber on surface of breast) is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence cl...

  19. Plasma endotoxin activity in kangaroos with oral necrobacillosis (lumpy jaw disease) using an automated handheld testing system.

    Science.gov (United States)

    Sotohira, Yukari; Suzuki, Kazuyuki; Sasaki, Haruka; Sano, Tadashi; Tsuchiya, Masakazu; Suzuki, Yohko; Shimamori, Toshio; Tsukano, Kenji; Sato, Ayano; Yokota, Hiroshi; Asakawa, Mitsuhiko

    2016-07-01

    The aim of the present study was to evaluate the reliability and effectiveness of directly determining endotoxin activity in plasma samples from kangaroos with lumpy jaw disease (LJD, n=15) and healthy controls (n=12). Prior to the present study, the ability of the commercially available automated handheld portable test system (PTS(TM)) to detect endotoxin activity in kangaroo plasma was compared with that of the traditional LAL-kinetic turbidimetric (KT) assay. Plasma samples, which were obtained from endotoxin-challenged cattle, were diluted 1:20 in endotoxin-free water and heated to 80°C for 10 min. The performance of the PTS(TM) was not significantly different from that of the traditional LAL-based assay. The data obtained using PTS(TM) correlated with those using KT (r(2)=0.963, PPTS(TM) is applicable as a simplified system to assess endotoxin activity in macropods. In the present study, we demonstrated the diagnostic value of plasma endotoxin activity in kangaroos with systemic inflammation caused by oral necrobacillosis and identified plasma endotoxin activity as a sensitive marker of systemic inflammation in kangaroos with LJD. Based on ROC curves, we proposed a diagnostic cut-off point for endotoxin activity of >0.22 EU/ml for the identification of LJD. Our results indicate that the assessment of plasma endotoxin activity is a promising diagnostic tool for determining the outcome of LJD in captive macropods.

  20. Chemical safety of meat and meat products.

    Science.gov (United States)

    Andrée, Sabine; Jira, W; Schwind, K-H; Wagner, H; Schwägele, F

    2010-09-01

    Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the "chemical safety of meat and meat products" taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability.

  1. Seasonal variation in kangaroo tooth enamel oxygen and carbon isotopes in southern Australia

    Science.gov (United States)

    Brookman, Tom H.; Ambrose, Stanley H.

    2012-09-01

    Serial sampling of tooth enamel growth increments for carbon and oxygen isotopic analyses of Macropus (kangaroo) teeth was performed to assess the potential for reconstructing paleoseasonality. The carbon isotope composition of tooth enamel apatite carbonate reflects the proportional intake of C3 and C4 vegetation. The oxygen isotopic composition of enamel reflects that of ingested and metabolic water. Tooth enamel forms sequentially from the tip of the crown to the base, so dietary and environmental changes during the tooth's formation can be detected. δ13C and δ18O values were determined for a series of enamel samples drilled from the 3rd and 4th molars of kangaroos that were collected along a 900 km north-south transect in southern Australia. The serial sampling method did not yield pronounced seasonal isotopic variation patterns in Macropus enamel. The full extent of dietary isotopic variation may be obscured by attenuation of the isotopic signal during enamel mineralisation. Brachydont (low-crowned) Macropus teeth may be less sensitive to seasonal variation in isotopic composition due to time-averaging during mineralisation. However, geographic variations observed suggest that there may be potential for tracking latitudinal shifts in vegetation zones and seasonal environmental patterns in response to climate change.

  2. Studies on the in vitro cultivation of ciliate protozoa from the kangaroo forestomach.

    Science.gov (United States)

    Dehority, Burk A; Wright, André-Denis G

    2014-08-01

    The methods used for culturing rumen protozoa were found to be unsatisfactory for growth of ciliate protozoa from the kangaroo forestomach. Based on published measurements of physical parameters in the marsupial forestomach, several modifications were incorporated into the procedure, i.e., an increase in % hydrogen in the gas phase, adjustment of initial pH of the medium to 6.9-7.0 range, feed only forage as a substrate and incubate at a lower temperature (33-36 °C). Only incubation at the lower temperature increased survival time of the kangaroo protozoa. Two species of Bitricha were still viable after 28 d in culture. Cultures had to be terminated at that time. One of the species differed considerably in size and shape from previously described species and based on 18S rRNA data, may represent a new species of Bitricha. The second species, present in low numbers was identified as Bitricha oblata. In a separate trial, Macropodinium yalanbense survived for 11 d, at which time these cultures also had to be terminated. Copyright © 2014 Elsevier GmbH. All rights reserved.

  3. Morphological and morphometric characteristics of gastric mucosa in western grey kangaroo (Macropus fuliginosus

    Directory of Open Access Journals (Sweden)

    Mahmoud Badran Shoeib

    2015-03-01

    Full Text Available The present study was aimed to investigate the morphology and histomorphometry of stomach and gastric mucosa in western grey kangaroo (Macropus fuliginosus. The stomach was composed of three indistinctive separate parts namely sacciform forestomach, tubiform forestomach, and hindstomach. The tubiform forestomach was the main tubular section of the organ. The stomach had a compound lining. The non-glandular mucosa occupied the medial blind sac (MBS of the sacciform forestomach; the layer covered about one-third of the tubiform forestomach (non-glandular region and the entire length of the gastric sulcus. The glandular part lined the parietal blind sac (PBS of sacciform forestomach and the cardiac gland region of tubiform forestomach as well as fundic and pyloric gland regions of the hindstomach. The cardiac mucosa had smooth and folded areas; these were filled with mixed glands. In the fundic glands, the parietal cells outnumbered the chief cells. The pyloric glands were of serous-like in characteristics. In conclusion, gross and histological structures of the stomach of western grey kangaroo are adaptive with its food habitat, which allows thorough mixing of highly fibrous grasses.

  4. Parents’ lived experience of providing kangaroo care to their preterm infants

    Directory of Open Access Journals (Sweden)

    Angela Leonard

    2008-12-01

    Full Text Available Premature and low birthweight infants pose particular challenges to health services in South Africa. While there is good evidence to demonstrate the benefits of kangaroo care in low birthweight infants, limited research has been conducted locally on the experiences of parents who provide kangaroo care to their preterm infants. This phenomenological study explores the lived experience of parents who provided their preterm infants with kangaroo care at a tertiary-level maternity centre in the Western Cape. In-depth interviews were conducted with six parents: four mothers and two fathers. Data was analysed using an adaptation of the approaches described by Colaizzi (1978:48-71 and Hycner (1985:280-294. To ensure trustworthiness, the trustworthiness criteria described by Guba and Lincoln (1989:242-243 were applied. Kangaroo care is a phased process, each phase bringing a unique set of experiences. The eight themes that emerged are described: unforeseen, unprepared and uncertain - the experience of birth; anxiety and barriers; an intimate connection; adjustments, roles and responsibilities; measuring success; a network of encouragement and support; living-in challenges; and living with the infant outside of hospital. Challenges facing health care providers are described and recommendations for information about kangaroo care and support for parents are made. Opsomming Vroeggebore babas en babas met ’n lae geboortegewig stel besondere uitdagings vir Suid-Afrikaanse gesondhiedsdienste. Daar bestaan goeie bewyse dat die kangaroesorgmetode voordelig is vir babas met ’n laegeboortegewig, dog is minimale plaaslike navorsing gedoen oor die ondervindinge van ouers wat hierdie metode gebruik om vir hul vroeggebore babas te sorg. Hierdie fenomenologiese studie verken die geleefde ervaringe van ouers wat vir hulle vroeggebore babas deur middel van die kangaroesorgmetode in ’n tersiêre kraamsentrum in die Weskaap gesorg het. Data is ingesamel deur in

  5. Crab Meat with Potherb Mustard

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Ingredients: Eight fresh crab. 75 grams of potherb mustard, two egg whites, scallions, ginger and cooking wine. Salt to the taste. Directions: 1. Slice and deep fry the potherb mustard till crisp. Place fried mustard on plate. 2. Steam the crab and remove meat. Stir fry meat with scallions, ginger, cooking wine and salt, Return meat to crab shells. 3. Beat egg white until stiff. Cover the crab meat with mixture and garnish. Steam meat for a few minutes. 4. Place the crab shells on fried mustard and serve. This attractive red and white dish features delicious crab meat with savory crisp mustard leaves.

  6. Water diffusion to assess meat microstructure.

    Science.gov (United States)

    Laghi, Luca; Venturi, Luca; Dellarosa, Nicolò; Petracci, Massimiliano

    2017-12-01

    In the quest for setting up rapid methods to evaluate water retention ability of meat microstructures, time domain nuclear magnetic resonance (TD-NMR) has gained a prominent role, due to the possibility to observe water located outside the myofibrils, easily lost upon storage or cooking. Diffusion weighted signals could be used to monitor the shape and dimension of the pores in which water is confined, thus boosting the information offered by TD-NMR. The work outlines a parsimonious model to describe relative abundance and diffusion coefficient of intra and extra myofibrillar water populations, exchange rate between them, diameter of the myofibrillar cells. To test our model, we registered diffusion and T2 weighted NMR signals at 20MHz on fresh meat from pectoralis major muscle of 100days old female turkey. We then purposely altered water distribution and myofibrils shape by means of freezing. The model predicted nicely the consequences of the imposed modifications. Copyright © 2016. Published by Elsevier Ltd.

  7. Exudate protein composition and meat tenderness of broiler breast fillets

    Science.gov (United States)

    The relationship between meat tenderness and the protein composition of muscle exudates collected from broiler breast fillets deboned at different postmortem times was investigated. A total of 85 broilers were processed and breast fillets from each carcass were deboned at either 2 h (early-deboned,...

  8. 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.

  9. Halal authenticity issues in meat and meat products.

    Science.gov (United States)

    Nakyinsige, Khadijah; Man, Yaakob Bin Che; Sazili, Awis Qurni

    2012-07-01

    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review.

    Science.gov (United States)

    Lian, Ting; Wang, Linjie; Liu, Yiping

    2013-03-01

    Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogenous proteolytic systems are responsible for modifying proteinases as well as the meat tenderization. Abundant evidence has testified that calpains (CAPNs) including calpain I (CAPN1) and calpastatin (CAST) have the closest relationship with tenderness in livestock. They are involved in a wide range of physiological processes including muscle growth and differentiation, pathological conditions and post-mortem meat aging. Whereas, Calpain3 (CAPN3) has been established as an important activating enzyme specifically expressed in livestock's skeletal muscle, but its role in domestic animals meat tenderization remains controversial. In this review, we summarize the role of CAPN1, calpain II (CAPN2) and CAST in post-mortem meat tenderization, and analyse the relationship between CAPN3 and tenderness in domestic animals. Besides, the possible mechanism affecting post-mortem meat aging and improving meat tenderization, and current possible causes responsible for divergence (whether CAPN3 contributes to animal meat tenderization or not) are inferred. Only the possible mechanism of CAPN3 in meat tenderization has been confirmed, while its exact role still needs to be studied further.

  11. Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats.

    Science.gov (United States)

    Santarelli, Raphaëlle L; Vendeuvre, Jean-Luc; Naud, Nathalie; Taché, Sylviane; Guéraud, Françoise; Viau, Michelle; Genot, Claude; Corpet, Denis E; Pierre, Fabrice H F

    2010-07-01

    Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 x 2 x 2 x 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high-heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar nonnitrite-treated meat (P = 0.03) and with similar nonoxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat. 2010 AACR.

  12. The effect of kangaroo ward care in comparison with "intermediate intensive care" on the growth velocity in preterm infant with birth weight control trial.

    Science.gov (United States)

    Sharma, Deepak; Murki, Srinivas; Pratap, Oleti Tejo

    2016-10-01

    Kangaroo mother care (KMC) reduces neonatal mortality, neonatal sepsis and improves growth outcome in preterm infants. In this study, we compared the efficacy of "baby care in kangaroo ward (KWC)" with "baby care in intermediate intensive care (IIC)" in stable preterm infants (birth weight birth weight <1100 g) infants at term gestational age. Clinical trial registry of India CTRI/2014/05/004625 WHAT IS KNOWN: • Kangaroo mother care (KMC) reduces neonatal mortality, neonatal sepsis and improves growth outcome in VLBW infants. What is new: • Baby care by mother can be given safely in kangaroo ward from a weight of 1150 g in stable preterm infants without any adverse effects.

  13. The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein-Friesian bulls.

    Science.gov (United States)

    Czerwonka, Małgorzata; Szterk, Arkadiusz

    2015-07-01

    The impact of meat cuts (nine muscles and liver) and thermal processing on selected mineral (potassium, sodium, phosphorus, magnesium, zinc, iron, including heme form) concentration in beef from Holstein-Friesian bulls was evaluated in the present study. The mineral's content widely varied depending on the tissue type (skeletal muscles/liver, except zinc) and between the different bovine muscles. The greatest diversity between the muscles demonstrated was zinc (3.5-6.9 mg 100 g(-1)f/w) and iron (1.7-2.3 mg 100 g(-1)f/w), however, there were no significant differences in heme iron to total iron ratio (average 74%). Thermal processes conducted on longissimus dorsi muscles also significantly affected mineral concentration. Grilled, roasted and fried bovine meat was characterised by a higher content (by 6-26%) of most studied minerals (except sodium) as compared to raw meat. Sodium levels in processed meat were 16-33% lower than in raw samples.

  14. Effects of Creatine Monohydrate on Meat Quality, Phosphagen Metabolism, Myofiber Types and Protein Solubility in Longissimus Muscle of Duroc×Zhongbai ( DZ) Crossed Pigs%一水肌酸对杜浙猪肉质性状、肌肉磷酸原代谢、纤维类型特征及蛋白质溶解度的影响

    Institute of Scientific and Technical Information of China (English)

    门小明; 邓波; 陶新; 齐珂珂; 徐子伟

    2015-01-01

    本文旨在研究饲粮添加一水肌酸( CMH)对杜浙猪肉质性状、肌肉磷酸原代谢、纤维类型特征及蛋白质溶解性的影响. 试验选取体重70 kg左右杜浙猪30头,随机分为2组,每组5个重复,每个重复3 头猪. 对照组饲喂基础饲粮,试验组饲喂基础饲粮+0. 5%CMH,试验期30 d. 结果显示:与对照组相比,饲粮添加CMH对杜浙猪生长性能无显著影响(P>0.05),使背最长肌宰后24 h pH和剪切力显著增加( P0.05) , the pH at 24 h postmortem and shear force of longissimus muscle were significant?ly increased ( P<0.05) , the drip loss and milling loss of longissimus muscle were significantly decreased ( P<0.05) , the creatine ( Cr) and phosphocreatine ( PCr) content, creatine kinase ( CK) activity, total protein and myofibrilla protein solubilities of longissimus muscle were significantly increased ( P<0.05) , the myosin heavy chain ( MyHC) Ⅱa mRNA ratio of longissimus muscle was significantly decreased ( P<0.05) . In conclusion, dietary CMH can regulate meat quality, and it has significant effect on phosphagen metabolism capacity, pro?tein solubility and water hold capacity of longissimus muscle.

  15. Pattern of microbial contamination of meat during meat display at the Bodija meat market, Ibadan, Nigeria

    Directory of Open Access Journals (Sweden)

    A. E. J. Awosanya

    2011-07-01

    Full Text Available The pattern of microbial contamination of meat carcasses on display on wooden tables over a period of 90 minutes at the Bodija meat market was studied. This is to understudy the role of meat display methods on meat contamination. Swab samples were taken from four wooden meat display tables and meat carcasses on them at intervals of 30 minutes for a period of 1 hour 30 minutes and cultured on nutrient agar and Macconkey agar to determine the total aerobic counts (TAC and coliform counts (TCC over time. The result showed that the mean log TAC and TCC increased significantly (P<0.05 on the wooden meat display tables by 0.11 and 0.30 log CFU/cm2respectively and on the meat carcasses by 0.29 log CFU/cm2 each over the 1 hour 30 minutes period. There is a direct relationship (r = + 1 in the pattern of microbial growth (TAC and TCC on the wooden meat display tables and meat carcasses on display with time. This is suggestive of a common extraneous source of contamination of both the meat display tables and meat displayed on them. It is therefore recommended that meat carcasses should be hygienically displayed by preventing direct exposure to air and other environmental conditions so as to minimize contamination.

  16. Rheological Properties and Structural Changes in Different Sections of Boiled Abalone Meat

    Institute of Scientific and Technical Information of China (English)

    GAO Xin; TANG Zhixu; ZHANG Zhaohui; Ogawa Hiroo

    2003-01-01

    Changes in tissue structures, rheological properties of cross- and vertical section boiled abalone meat were studied in relation to boiling time. The adductor muscle of abalone Haliotis discus which was removed from the shell, was boiled for 1, 2, and 3 h, respectively. Then it was cut up and separated into cross- and vertical section meat. When observed by a light microscope and a scanning electron microscope, structural changes in the myofibrils were greatest in the cross section meat compared with the vertical section meat. When boiling time was increased from 1 h to 3 h, the instantaneous modulus E0 and rupture strength of both section meat decreased gradually with increased boiling time, and no significant differences were observed between these two section meat for the same boiling time. When boiled for 1 h, the relaxation time of cross section meat was much longer than that of vertical section meat. There were no significant changes in the relaxation time of vertical section for different boiling time, but the relaxation time of cross section meat was reduced gradually with increasing boiling time. These results confirmed that the difference in rheological properties between the cross- and vertical section meat was mainly due to the denaturation level of myofibrils when heated for 1 h, as well as due to the changes in the amount of denatured proteins, and the manner in which the inner denatured protein components weve exchanged after boiling time was increased from 1 h to 3 h.

  17. Meat quality characteristics in different lines of Iberian pigs.

    Science.gov (United States)

    Muriel, Elena; Ruiz, Jorge; Ventanas, Jesùs; Jesús Petrón, Maria; Antequera, Teresa

    2004-06-01

    Physico-chemical parameters involved in technological meat quality for dry cured processing of four different lines (Entrepelado, Lampiño, Retinto and Torbiscal) of Iberian pigs were studied in the Masseter (MS) and Longissimus dorsi (LD) muscles. The line of Iberian pig significantly affected intramuscular fat content of MS muscle, animals from the Torbiscal line showing lower values. Proportions of several fatty acids of total lipids and polar lipids from the MS muscle were also affected. However, fatty acid composition and total lipids, neutral lipids and polar lipids of LD muscle and neutral lipids of MS muscle were scarcely affected. Lipid oxidation was also unaffected by Iberian pig line, but instrumental colour parameters of MS muscle showed significant variations.

  18. Plant extracts as natural antioxidants in meat and meat products.

    Science.gov (United States)

    Shah, Manzoor Ahmad; Bosco, Sowriappan John Don; Mir, Shabir Ahmad

    2014-09-01

    Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. [Social representations on breastfeeding according to preterm infants' mothers in Kangaroo Care].

    Science.gov (United States)

    Javorski, Marly; Caetano, Laise Conceição; Vasconcelos, Maria Gorete Lucena de; Leite, Adriana Moraes; Scochi, Carmen Gracinda Silvan

    2004-01-01

    This study aimed to identify the social representations on premature infants' breastfeeding at a Kangaroo Care Unit, from the perspective of mothers who are breastfeeding and describe the conflicts and contradictions they experience in this context. A qualitative approach was adopted, using the first stage of enunciation analysis in the light of social representations theory to identify the meanings assigned to breastfeeding. We found the following representations: healthy babies are breastfed, mother's milk provides protection and preserves the premature child's life, breastfeeding is the complement of motherhood and breastfeeding a premature infant is a hard and exhausting experience. The conflicts resulted from the assimilation of technical contents and discourse, late sucking and representations on breastfeeding.

  20. Meat science from 1976: A history of the journal.

    Science.gov (United States)

    Ledward, D A; Hopkins, D L

    2017-10-01

    The journal Meat Science was first published in 1976/77 and it initially comprised 4 issues per year. The first issue contained 4 papers and the first volume (4 issues) contained 27 articles, a mixture of papers and research notes. Its growth/popularity increased, and it has continued to thrive and in 2016 of the 1010 papers processed 292 were accepted. Over 90% of the papers published in the first volume were concerned with muscle biochemistry/meat properties. During the last years of the 20th century, meat products and their properties became a far larger proportion of the submissions as did those concerned with nutrition and safety. More recently there has been a resurgence of papers concerned with meat quality. Over the last 40years, the journal has reported on the major developments in meat science research and this paper will discuss both the history of the journal, and aspects of meat research as reflected in its publications. Possible future research trends are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Meat, dairy, and cancer.

    Science.gov (United States)

    Abid, Zaynah; Cross, Amanda J; Sinha, Rashmi

    2014-07-01

    In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has been studied, and the WCRF/AICR report concluded that milk probably decreases the risk of colorectal cancer but diets high in calcium probably increase the risk of prostate cancer, whereas there was limited evidence for an association between milk and bladder cancer and insufficient evidence for other cancers. There are several potential mechanisms relating meat to cancer, including heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds, and heme iron. Although the evidence in favor of a link between red and processed meat and colorectal cancer is convincing, the relations with other cancers are unclear. In this review, we summarize cohort studies conducted by the National Cancer Institute on meat and dairy intake in relation to cancer since the 2007 WCRF/AICR report. We also report the findings of meta-analyses published since 2007.

  2. Sustainable meat consumption in China

    Institute of Scientific and Technical Information of China (English)

    Satoru Shimokawa

    2015-01-01

    Sustainable meat consumption is critical to achieve a sustainable food system because meat products are among the most energy-intensive, ecological y burdensome, and ethical y concerned foods. This paper focuses on the case of China and discusses the dififculties and possibilities to achieve sustainable meat consumption in China by reviewing previous empirical studies and descriptive statistics, particularly considering consumers’ dietary transitions in quantity and quality fol owing China’s rapid economic growth. Given China’s sheer size of population and meat demand, the sustainable meat consumption in China is also a relevant topic in the global food system.

  3. Meat quality traits of commercial hybrid pigs in Argentina.

    Science.gov (United States)

    Lloveras, M R; Goenaga, P R; Irurueta, M; Carduza, F; Grigioni, G; García, P T; Améndola, A

    2008-07-01

    This report describes the meat quality of two INTA hybrids (hybrid females) sired by Duroc (D) or Yorkshire (Y) boars and a third one from PIC (S), a cross of females C22 to 412 boars. Starting at 30kg live weight, 18 barrows and 18 gilts of each genotype were kept in identical conditions until slaughtered at 110kg. Longissimus dorsi muscles were analyzed. Means differed significantly (Psex effects and no genotype-sex interactions. Distinct differences in meat quality between hybrids do exist, with D superior, S the worst, and Y intermediate.

  4. IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    1995-02-01

    Full Text Available The formation of aroma and taste in fermented sausages is based on proteolytic breakdown. Proteolysis during fermentation and ripening is reflected in an increase in non-protein nitrogen compounds. The fermenting sausage provides optimal conditions for proteolytic enzymes. Muscle proteinases are mainly active during initial fermentation, involuing degradation of myosin and actin, bacterial proteases are more important during the drying period. Added proteolytic enzymes to fermented meat products for increasing proteolysis involves to shorten the ripening period and decreases the costs of storing. Also, organoleptically, fermented meats manufactured with proteinases could yield unique sensory characteristics.

  5. Karakteristik Kimia dan Mikrostruktur Otot Longissimus Dorsi dan Biceps Femoris dari Sapi Glonggong (Chemical Characteristics and Microstructure of Longissimus Dorsi and Biceps Femoris Muscle of Glonggong Beef Cattle

    Directory of Open Access Journals (Sweden)

    Amrih Prasetyo

    2012-02-01

    Full Text Available The study was conducted to evaluate chemical and microstructure characteristics of glonggong (excessive drink meat compared with the normal meat. The meat samples were taken from Boyolali Regency, came from five glonggong male Ongole grade cattle, and from five normal cattle with the average life weight of 250–300 kg. The chemical data were analyzed by using analysis of variance of 2x2 factorial patterns. The microstructure characteristics were also analyzed descriptively. The water content of glonggong meat was higher compared with that of normal meat on BF and LD muscle, average water content was 80.64% and 80.14% vs 78.60% and 74.57%, respectively. The protein contents of BF (15.98% and LD (16.17% was lower than the protein contents normal meat of BF (21.08% and LD (21.07%, respectively. The Result of statistical analyzed shows significant pengglonggongan of cattle before slaughtered (P<0.05 to meat fat value at every muscle. The meat lactic acid value of glonggong meat of LD muscle was lower than that of normal meat of LD muscle (2815.891 vs 6827.77 ppm. There was a damage of glonggong meat microstructure of LD, BF muscle and also of liver organ. In conclusion, glonggong meat had a lower chemical characteristics compared with the normal meat. (Key words: Chemical, Microstructure, Meat, Glonggong

  6. Messenger ribonucleic acid expression of the MyoD gene family in muscle tissue at slaughter in relation to selection for porcine growth rate

    NARCIS (Netherlands)

    Pas, te M.F.W.; Verburg, F.J.; Gerritsen, C.L.M.; Greef, de K.H.

    2000-01-01

    Livestock meat production capacity is related to muscle fiber numbers and growth. Muscle fibers develop during early embryonic development from proliferating and differentiating myoblasts. Postnatal muscle growth requires satellite cell proliferation and differentiation. Myoblast and satellite cell

  7. Color variation and characterization of broiler breast meat during processing in Italy.

    Science.gov (United States)

    Petracci, M; Betti, M; Bianchi, M; Cavani, C

    2004-12-01

    The variation in broiler breast meat color (CIE values L*a*b*) that normally occurs during processing was evaluated on 6,997 broiler breast fillets (pectoralis major muscles) from 79 flocks using a Minolta Chroma Meter. The samples were randomly collected at 3 to 6 h postmortem from the deboning line at a single major Italian processing plant. In addition, 216 fillets were selected based on lightness (L*) values as being dark (L* 56), and were analyzed for ultimate pH, intact and ground meat cooking loss, and shear value. The overall range in measured lightness (L*) was considerable and varied from 40 (dark) to 66 (pale), indicating that high breast meat color variation during processing could exist. Broiler breast meat during summer was found to be paler (+1.7 L* unit), less red (-1.0 a* unit), and less yellow (-0.7 b* unit) than breast meat samples collected during the winter, confirming that the incidence of pale meat is greater during summer as indicated by nonscientific observations of plant personnel. It was also determined that paler (L* > 56) breast meat is associated with lower ultimate pH and poorer water-holding capacity, whereas darker (L* < 50) breast meat is associated with higher muscle pH and cooking yield.

  8. Identification of cattle, llama and horse meat by near infrared reflectance or transflectance spectroscopy.

    Science.gov (United States)

    Mamani-Linares, L W; Gallo, C; Alomar, D

    2012-02-01

    Visible and near infrared reflectance spectroscopy (VIS-NIRS) was used to discriminate meat and meat juices from three livestock species. In a first trial, samples of Longissimus lumborum muscle, corresponding to beef (31) llamas (21) and horses (27), were homogenised and their spectra collected in reflectance (NIRSystems 6500 scanning monochromator, in the range of 400-2500 nm). In the second trial, samples of meat juice (same muscle) from the same species (20 beef, 19 llama and 19 horse) were scanned in folded transmission (transflectance). Discriminating models (PLS regression) were developed against "dummy" variables, testing different mathematical treatments of the spectra. Best models indentified the species of almost all samples by their meat (reflectance) or meat juice (transflectance) spectra. A few (three of beef and one of llama, for meat samples; one of beef and one of horse, for juice samples) were classified as uncertain. It is concluded that NIRS is an effective tool to recognise meat and meat juice from beef, llama and horses.

  9. Brain thermal inertia, but no evidence for selective brain cooling, in free-ranging western grey kangaroos (Macropus fuliginosus).

    Science.gov (United States)

    Maloney, Shane K; Fuller, Andrea; Meyer, Leith C R; Kamerman, Peter R; Mitchell, Graham; Mitchell, Duncan

    2009-04-01

    Marsupials reportedly can implement selective brain cooling despite lacking a carotid rete. We measured brain (hypothalamic) and carotid arterial blood temperatures every 5 min for 5, 17, and 63 days in spring in three free-living western grey kangaroos. Body temperature was highest during the night, and decreased rapidly early in the morning, reaching a nadir at 10:00. The highest body temperatures recorded occurred sporadically in the afternoon, presumably associated with exercise. Hypothalamic temperature consistently exceeded arterial blood temperature, by an average 0.3 degrees C, except during these afternoon events when hypothalamic temperature lagged behind, and was occasionally lower than, the simultaneous arterial blood temperature. The reversal in temperatures resulted from the thermal inertia of the brain; changes in the brain to arterial blood temperature difference were related to the rate of change of arterial blood temperature on both heating and cooling (P cooling in kangaroos. The effect of thermal inertia on brain temperature is larger than might be expected in the grey kangaroo, a discrepancy that we speculate derives from the unique vascular anatomy of the marsupial brain.

  10. Mother-offspring distances reflect sex differences in fine-scale genetic structure of eastern grey kangaroos.

    Science.gov (United States)

    King, Wendy J; Garant, Dany; Festa-Bianchet, Marco

    2015-05-01

    Natal dispersal affects life history and population biology and causes gene flow. In mammals, dispersal is usually male-biased so that females tend to be philopatric and surrounded by matrilineal kin, which may lead to preferential associations among female kin. Here we combine genetic analyses and behavioral observations to investigate spatial genetic structure and sex-biased dispersal patterns in a high-density population of mammals showing fission-fusion group dynamics. We studied eastern grey kangaroos (Macropus giganteus) over 2 years at Wilsons Promontory National Park, Australia, and found weak fine-scale genetic structure among adult females in both years but no structure among adult males. Immature male kangaroos moved away from their mothers at 18-25 months of age, while immature females remained near their mothers until older. A higher proportion of male (34%) than female (6%) subadults and young adults were observed to disperse, although median distances of detected dispersals were similar for both sexes. Adult females had overlapping ranges that were far wider than the maximum extent of spatial genetic structure found. Female kangaroos, although weakly philopatric, mostly encounter nonrelatives in fission-fusion groups at high density, and therefore kinship is unlikely to strongly affect sociality.

  11. Mother–offspring distances reflect sex differences in fine-scale genetic structure of eastern grey kangaroos

    Science.gov (United States)

    King, Wendy J; Garant, Dany; Festa-Bianchet, Marco

    2015-01-01

    Natal dispersal affects life history and population biology and causes gene flow. In mammals, dispersal is usually male-biased so that females tend to be philopatric and surrounded by matrilineal kin, which may lead to preferential associations among female kin. Here we combine genetic analyses and behavioral observations to investigate spatial genetic structure and sex-biased dispersal patterns in a high-density population of mammals showing fission–fusion group dynamics. We studied eastern grey kangaroos (Macropus giganteus) over 2 years at Wilsons Promontory National Park, Australia, and found weak fine-scale genetic structure among adult females in both years but no structure among adult males. Immature male kangaroos moved away from their mothers at 18–25 months of age, while immature females remained near their mothers until older. A higher proportion of male (34%) than female (6%) subadults and young adults were observed to disperse, although median distances of detected dispersals were similar for both sexes. Adult females had overlapping ranges that were far wider than the maximum extent of spatial genetic structure found. Female kangaroos, although weakly philopatric, mostly encounter nonrelatives in fission–fusion groups at high density, and therefore kinship is unlikely to strongly affect sociality. PMID:26045958

  12. The Effect of Kangaroo Mother Care Immediately after Delivery on Mother-infant Attachment 3 Months after Delivery

    Directory of Open Access Journals (Sweden)

    Fatemeh Zahra Karimi

    2016-09-01

    Full Text Available Background  The aim of this study was determine the effect of kangaroo mother care (KMC immediately after delivery on mother-infant attachment 3-month after delivery. Materials and Methods: In this RCT study, 72 mother-infant pairs were randomly divided in to kangaroo mother care and routine care groups.The intervention group received kangaroo mother care (KMC in the first two hours post birth. The control group just received routine hospital care. Mothers in the intervention group were encouraged to keep the baby in KMC as much as possible during the day and night throughout the neonatal period. Participants were followed up for three months after birth. The Main outcome measure was mother-infant attachment at 3 months postpartum and maternal anxiety about the baby at the same time. The data was collected by questionnaire (demographic information of parents and neonates and maternal attachment scale. Analysis was performed using SPSS software (version 14. Results: There was no significant difference between two groups regarding their baseline data. Mean maternal attachment score in the KMC group and in the routine care group at three months after delivery was 52.40±3.30 and 49.86±4.18 respectively, which was significantly higher in the KMC group (P

  13. Bringing compassion to the ethical dilemma in killing kangaroos for conservation: comment on "Conservation through sustainable use" by Rob Irvine.

    Science.gov (United States)

    Ramp, Daniel

    2013-06-01

    Ethical debate on the killing of kangaroos has polarised conservation and animal welfare science, yet at the heart of these scientific disciplines is the unifying aim of reducing harm to non-human animals. This aim provides the foundation for common ground, culminating in the development of compassionate conservation principles that seek to provide mechanisms for achieving both conservation and welfare goals. However, environmental decision-making is not devoid of human interests, and conservation strategies are commonly employed that suit entrenched positions and commercial gain, rather than valuing the needs of the non-human animals in need of protection. The case study on the wild kangaroo harvest presents just such a dilemma, whereby a conservation strategy is put forward that can only be rationalised by ignoring difficulties in the potential for realising conservation benefits and the considerable welfare cost to kangaroos. Rather than an open debate on the ethics of killing game over livestock, in this response I argue that efforts to bring transparency and objectivity to the public debate have to date been obfuscated by those seeking to maintain entrenched interests. Only by putting aside these interests will debate about the exploitation of wildlife result in humane, compassionate, and substantive conservation benefits.

  14. Controversial cuisine: A global account of the demand, supply and acceptance of "unconventional" and "exotic" meats.

    Science.gov (United States)

    Cawthorn, Donna-Mareè; Hoffman, Louwrens C

    2016-10-01

    In most societies, meat is more highly prized, yet more frequently tabooed, than any other food. The reasons for these taboos are complex and their origins have been the focus of considerable research. In this paper, we illustrate this complexity by deliberating on several "unconventional" or "exotic" animals that are eaten around the world, but whose consumption evokes strong emotions, controversy and even national discourse: dogs, equids, kangaroos, marine mammals, primates, rodents and reptiles. We take a systematic approach, reflecting on the historical and current demand for the meat, the manner in which this demand is met, and how individual and societal attitudes towards these species shape their approval as food. What emerges from this synthesis is that conflicting views on the aforementioned species exist not only between Western societies and elsewhere, but also in nations where these animals are readily consumed. Moreover, such taboos are seldom based on functionalist explanations alone, but rather have overwhelming symbolic and psychological groundings. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Oxysterol content in selected meats and meat products

    Directory of Open Access Journals (Sweden)

    Dorota Derewiaka

    2009-09-01

    Full Text Available Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs. The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment. Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivatization and determination by gas chromatography coupled with mass spectrometer. Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 µg/g of fat was statistically higher than before frying (2.2 to 10.7 µg/g of fat. Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 µg/g of fat but only in small amounts. Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation included in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.

  16. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated.

    Science.gov (United States)

    Schindler, Sabrina; Krings, Ulrich; Berger, Ralf G; Orlien, Vibeke

    2010-10-01

    Chicken breast and beef muscle were treated at 400 and 600 MPa for 15 min at 5 degrees C and compared to raw meat and a heated sample (100 degrees C for 15 min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14 days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400 MPa and 600 MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14 days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.

  17. Evaluation of four raw meat diets using domestic cats, captive exotic felids, and cecectomized roosters.

    Science.gov (United States)

    Kerr, K R; Beloshapka, A N; Morris, C L; Parsons, C M; Burke, S L; Utterback, P L; Swanson, K S

    2013-01-01

    Our objective was to evaluate raw meat diets for captive exotic and domestic carnivores containing traditional and alternative raw meat sources, specifically, beef trimmings, bison trimmings, elk muscle meat, and horse trimmings. We aimed to examine diet composition and protein quality; apparent total tract energy and macronutrient digestibility in domestic cats, African wildcats, jaguars, and Malayan tigers; and ME and fecal fermentative end-products in domestic cats. Because of variation in the meat sources, dietary proximate, AA, and long-chain fatty acid composition were variable. Our analyses indicated that all diets had essential fatty acid deficiencies, and the elk diet (i.e., trimmed muscle meat) was deficient in total fat. Standardized AA digestibilities measured using the cecectomized rooster assay were high (>87%). Using the NRC minimum requirements for the growth of kittens, the first limiting AA of all diets was the combined requirement of Met and Cys (AA score: 81 to 95; protein digestibility corrected AA score: 75 to 90). All diets were highly digestible (88 to 89% OM digestibility). There was no effect of diet or felid species on DM (85 to 87%), OM, and GE (90 to 91%) digestibilities. Apparent CP digestibility was greater (P≤0.05) in cats fed elk (97%) compared with those fed bison (96%), and greater (P≤0.05) in wildcats (97%) and domestic cats (97%) compared with tigers (95%). The diet and species interaction (P≤0.05) was observed for apparent fat digestibility. In domestic cats, the fresh fecal pH and proportions of acetate and butyrate were altered (P≤0.05) due to diet. Diet also affected (P≤0.05) fresh fecal concentrations of total branched-chain fatty acids, valerate, and Lactobacillus genus. In conclusion, although the raw meat diets were highly digestible, because of variation in raw meat sources the nutrient composition of the diets was variable. Thus, compositional analysis of raw meat sources is necessary for proper diet

  18. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

    Full Text Available There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.

  19. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat

  20. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of any package of a meat or meat food product that bears a representation as to the number of servings...

  1. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false Inspection of meat, meat-food products, and... Inspection of meat, meat-food products, and inedible fats. (a) No clearance shall be granted to any vessel carrying meat or meat-food products, as defined and classified by the U.S. Department of Agriculture, Food...

  2. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat sub

  3. 饲喂不同配比油脂饲料对肉鸡肉品质及肌肉中脂肪酸组成的影响%Effect of Feeding Diets Containing Different Oils to Broilers on Meat Quality and Fatty Acid Composition in Breast and Thigh Muscles

    Institute of Scientific and Technical Information of China (English)

    安文俊; 张丽; 庄苏; 王恬

    2011-01-01

    研究日粮中添加不同配比油脂对肉鸡肉品质、肌肉胆固醇含量及脂肪酸组成的影响。选取648只1日龄AA肉鸡,随机分成6组,CON为对照组(饲喂基础日粮),SO为正对照组(日粮中添加豆油),LO为负对照组(日粮中添加猪油),COP、COC、COV组分别在日粮中添加以棕榈油为主的配比油脂、以椰子油为主的配比油脂、多种植物油组成的配比油脂,实验期为42d。结果表明:COP组胸肌24h的滴水损失显著升高(P〈0.05);COC组腿肌烹饪损失显著降低(P〈0.05)。LO组胸肌不饱和脂肪酸/饱和脂肪酸得到提高(P〈0.0%The purpose of this study was to investigate the effect of adding different vegetable oils or fat to basal diet on the meat quality,cholesterol content and fatty acid composition of breast and thigh muscles of Arbor Acre(AA) broilers.Totally 648 one-day-old chickens were randomly divided into 6 groups: CON(fed basal diet mainly consisting of corn meal and soybean meal as normal control),SO(fed basal diet added with soybean oil as positive control),LO(fed basal diet added with lard as negative control),COP(fed basal diet added with commercial complex vegetable oil sample mainly containing palm oil),COC(fed basal diet added with commercial complex vegetable oil sample mainly containing coconut oil) and COV(fed basal diet added with commercial complex vegetable oil sample containing multiple vegetable oils).Each chicken was fed for 42 days.The results showed that:(1) Drip loss(24 h postmortem) of breast muscle in COP group was significantly increased(P 0.05) and cooking loss of thigh muscle in COC group was significantly decreased(P 0.05).(2) Breast ratio of unsaturated to saturated fatty acids in LO group was improved(P 0.05);more n-3 PUFAs were determined in SO,LO,COP and COC groups(P 0.05);compared with CON group,the contents of n-6 PUFAs in SO and COC groups were

  4. International red meat trade.

    Science.gov (United States)

    Brester, Gary W; Marsh, John M; Plain, Ronald L

    2003-07-01

    The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands. The relative high levels of incomes in the United States are likely to increase the demands for branded products rather than increase total per capita consumption. Foreign markets represent the greatest opportunity for increased demand for commodity beef and pork products. Increasing incomes in developing countries will likely allow consumers to increase consumption of animal-source proteins. Real prices of beef and pork have declined substantially because of sagging domestic demand and increasing farm-level production technologies. Increasing US beef and pork exports have obviated some of the price declines. Pork attained a net export position from a quantity perspective in 1995. The United States continues to be a net importer of beef on a quantity basis but is close to becoming a net exporter in terms of value. By-products continue to play a critical role in determining the red meat trade balance and producer prices. The United States, however, must continue to become cost, price, and quality competitive with other suppliers and must secure additional market access if it is to sustain recent trade trends. Several trade tensions remain in the red meat industry. For example, mandated COOL will undoubtedly have domestic and international effects on the beef and pork sectors. Domestically, uncertainty regarding consumer demand responses or quality perceptions regarding product origin, as well as added processor-retailer costs will be nontrivial. How these factors balance out in terms of benefits versus costs to the industry is uncertain. From an international perspective, some beef and pork export suppliers to the United States could view required labeling as a

  5. Qualidade da carne do músculo longissimus dorsi de novilhos superjovens Aberdeen Angus de biótipo pequeno e médio abatidos com o mesmo estágio de acabamento na carcaça = Meat quality of the longissimus dorsi muscle of Aberdeen Angus steers of small and medium frame score, slaughtered at the same carcass finishing stage

    Directory of Open Access Journals (Sweden)

    Miguelangelo Ziegler Arboitte

    2011-04-01

    Full Text Available O objetivo deste trabalho foi verificar a influencia do biotipo pequeno e medio de novilhos Aberdeen Angus superjovens na composicao da carne do longissimus dorsi (LD. Foram utilizadas seccoes do LD de oito novilhos com biotipo pequeno e dez com biotipo medio, confinados por 158 dias, apresentando ao abate idade e peso vivo medio de 456 dias e 429 kg. A alimentacao foi constituida de silagem de sorgo e concentrado na relacao 60:40 nos primeiros 63 dias e apos 50:50 ate o abate. O biotipo foi calculado por meio da formula: B = -11,548 +(0,4878 x h - (0,0289 x ID + (0,0000146 x (ID2 + (0,0000759 x h x ID; h = altura em polegadas e ID=idade em dias. A carne do LD apresentou gordura intramuscular media (10,11 pontos; p = 0,7034, coloracao vermelha (4,33 pontos; p = 0,3724, textura com tendenciaa muito fina (4,61 pontos; p = 0,3075 e forca ao cisalhamento de 2,72 kgf cm-2 (p = 0,4009. A carne apresentou 72,27% (p = 0,4355 de umidade, 19,34% (p = 0,4150 de proteina bruta, 3,96% (p = 0,9071 de lipidios, 4,43% (p = 0,9842 de minerais e 0,25 mg 100g-1 de carne(p = 0,2375 de colesterol. Os biotipos nao influenciaram na concentracao dos acidos graxos palmitico (p = 0,0790, estearico (p = 0,2455, oleico (p = 0,3046, linoleico (p = 0,9456, ocorrendo alteracao na participacao do acido graxo miristico (. = 1,85 + 0,12B; p = 0,043. O estudo do biotipo na composicao da carne e importante para a identificacao de melhores caracteristicas nutraceuticas.The objective of this work was to assess the influence of small and medium frame scores in the meat composition of the longissimus dorsi (LD muscle of Abredeen Angus steers. We used LD sections from eight small-framed steers and ten medium-framed steers, confined for 158 days, with mean slaughter age of 457 days and 429 kg live weight. The feed was composed of sorghum silage and concentrate in a 60:40 ratio for the first 63 days, and 50:50 thereafter until slaughter. Frame wascalculated using the formula: F=-11

  6. Environmental costs of meat production

    DEFF Research Database (Denmark)

    Nguyen, T Lan T; Hermansen, John Erik; Mogensen, Lisbeth

    2012-01-01

    This paper aims to address two questions: First, what is the real cost of meat to society if taking into account the environmental costs arising throughout the product life cycle; and second, whether and how the environmental costs related to meat production can be reduced. In addressing the issues......, we use pig meat production in the EU as a case study. The environmental costs of meat are displayed first as characterized results at different midpoint categories e.g. global warming, nature occupation, acidification, eutrophication, ecotoxicity, etc., and then aggregated into a single score using...

  7. Red meat and colorectal cancer

    Directory of Open Access Journals (Sweden)

    Nuri Faruk Aykan

    2015-12-01

    Full Text Available Colorectal cancer (CRC is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented.

  8. Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium.

    Science.gov (United States)

    Zheng, Aijuan; Luo, Jianjie; Meng, Kun; Li, Jianke; Zhang, Shu; Li, Ke; Liu, Guohua; Cai, Huiyi; Bryden, Wayne L; Yao, Bin

    2014-12-23

    Supplementation of broiler chicken diets with probiotics may improve carcass characteristics and meat quality. However, the underlying molecular mechanism remains unclear. In the present study, 2D-DIGE-based proteomics was employed to investigate the proteome changes associated with improved carcass traits and meat quality of Arbor Acres broilers (Gallus gallus) fed the probiotic Enterococcus faecium. The probiotic significantly increased meat colour, water holding capacity and pH of pectoral muscle but decreased abdominal fat content. These meat quality changes were related to the altered abundance of 22 proteins in the pectoral muscle following E. faecium feeding. Of these, 17 proteins have central roles in regulating meat quality due to their biological interaction network. Altered cytoskeletal and chaperon protein expression also contribute to improved water holding capacity and colour of meat, which suggests that upregulation of chaperon proteins maintains cell integrity and prevents moisture loss by enhancing folding and recovery of the membrane and cytoskeletal proteins. The down-regulation of β-enolase and pyruvate kinase muscle isozymes suggests roles in increasing the pH of meat by decreasing the production of lactic acid. The validity of the proteomics results was further confirmed by qPCR. This study reveals that improved meat quality of broilers fed probiotics is triggered by proteome alterations (especially the glycolytic proteins), and provides a new insight into the mechanism by which probiotics improve poultry production.

  9. Familiarity breeds contempt: kangaroos persistently avoid areas with experimentally deployed dingo scents.

    Directory of Open Access Journals (Sweden)

    Michael H Parsons

    Full Text Available BACKGROUND: Whether or not animals habituate to repeated exposure to predator scents may depend upon whether there are predators associated with the cues. Understanding the contexts of habituation is theoretically important and has profound implication for the application of predator-based herbivore deterrents. We repeatedly exposed a mixed mob of macropod marsupials to olfactory scents (urine, feces from a sympatric predator (Canis lupus dingo, along with a control (water. If these predator cues were alarming, we expected that over time, some red kangaroos (Macropus rufous, western grey kangaroos (Macropus fuliginosus and agile wallabies (Macropus agilis would elect to not participate in cafeteria trials because the scents provided information about the riskiness of the area. METHODOLOGY/PRINCIPAL FINDINGS: We evaluated the effects of urine and feces independently and expected that urine would elicit a stronger reaction because it contains a broader class of infochemicals (pheromones, kairomones. Finally, we scored non-invasive indicators (flight and alarm stomps to determine whether fear or altered palatability was responsible for the response. Repeated exposure reduced macropodid foraging on food associated with 40 ml of dingo urine, X = 986.75+/-3.97 g food remained as compared to the tap water control, X = 209.0+/-107.0 g (P0.5. Macropodids did not habituate to repeated exposure to predator scents, rather they avoided the entire experimental area after 10 days of trials (R(2 = 83.8; P<0.001. CONCLUSIONS/SIGNIFICANCE: Responses to urine and feces were indistinguishable; both elicited fear-based responses and deterred foraging. Despite repeated exposure to predator-related cues in the absence of a predator, macropodids persistently avoided an area of highly palatable food. Area avoidance is consistent with that observed from other species following repeated anti-predator conditioning, However, this is the first time this response has been

  10. Lamb meat colour stability as affected by dietary tannins

    Directory of Open Access Journals (Sweden)

    Pietro Pennisi

    2010-01-01

    Full Text Available Twenty-one male Comisana lambs were divided into three groups at 45 days of age and were individually penned for 60 days. Seven lambs were fed a concentrate-based diet (C, seven lambs received the same concentrate with the addiction of tannins from quebracho (Schinopsis lorentzii; T, whereas the remaining animals were fed exclusively fresh vetch (Vicia sativa; H. Colour descriptors (a*, b* and H* and metmyoglobin (MMb percentages were measured on minced semimembranosus muscle over 14 days of refrigerated storage in a high oxygen atmosphere. Regardless of dietary treatment, meat redness decreased, while yellowness and hue angle increased (P < 0.001 over storage duration. However, higher a* values, lower b* values and lower H* values were observed in meat from both H- and T-fed animals as compared to meat from C-fed lambs (P = 0.012; P = 0.02; P = 0.003, respectively. Metmyoglobin formation increased over time (P < 0.001, but H diet resulted in lower metmyoglobin percentages than C diet (P = 0.007. We conclude that the inclusion of tannins into the concentrate improved meat colour stability compared to a tannin-free concentrate. Moreover, the protective effect of tannins against meat discolouration was comparable to that obtained by feeding lambs fresh herbage.

  11. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated

  12. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated bee

  13. QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE

    Directory of Open Access Journals (Sweden)

    M. Spaziani

    2011-01-01

    Full Text Available This study examined the effect of the duration of frozen storage at –20°C on the game meat quality parameters, namely the pH, colour, thawing and cooking losses. The oxidative stability of game meat was evaluated by the production of thiobarbituric acid reactive substances (TBARS. Frozen storage duration did not extensively influence either the quality properties, or the oxidative stability of game meat. Therefore, it was hypothesized that the higher amount of a- tocopherol in the muscles of game compared to pellet-fed animals could be mainly responsible for the lower lipid oxidation and longer shelf life.

  14. Intakes of red meat, processed meat, and meat mutagens increase lung cancer risk.

    Science.gov (United States)

    Lam, Tram Kim; Cross, Amanda J; Consonni, Dario; Randi, Giorgia; Bagnardi, Vincenzo; Bertazzi, Pier Alberto; Caporaso, Neil E; Sinha, Rashmi; Subar, Amy F; Landi, Maria Teresa

    2009-02-01

    Red and processed meat intake may increase lung cancer risk. However, the epidemiologic evidence is inconsistent and few studies have evaluated the role of meat mutagens formed during high cooking temperatures. We investigated the association of red meat, processed meat, and meat mutagen intake with lung cancer risk in Environment And Genetics in Lung cancer Etiology, a population-based case-control study. Primary lung cancer cases (n = 2,101) were recruited from 13 hospitals within the Lombardy region of Italy examining approximately 80% of the cases from the area. Noncancer population controls (n = 2,120), matched to cases on gender, residence, and age, were randomly selected from the same catchment area. Diet was assessed in 1,903 cases and 2,073 controls and used in conjunction with a meat mutagen database to estimate intake of heterocyclic amines (HCA) and benzo(a)pyrene (BaP). Multivariable odds ratios (OR) and 95% confidence intervals (95% CI) for sex-specific tertiles of intake were calculated using unconditional logistic regression. Red and processed meat were positively associated with lung cancer risk (highest-versus-lowest tertile: OR, 1.8; 95% CI, 1.5-2.2; P trend processed meat, and meat mutagens were independently associated with increased risk of lung cancer.

  15. 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.

  16. 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.

  17. Survival of experimentally induced Toxoplasma gondii tissue cysts in vacuum packed goat meat and dry fermented goat meat sausages.

    Science.gov (United States)

    Neumayerová, Helena; Juránková, Jana; Saláková, Alena; Gallas, Leo; Kovařčík, Kamil; Koudela, Břetislav

    2014-05-01

    Ingestion of raw or undercooked meat is a potential source of human toxoplasmosis. The aim of this study was to determine the viability of Toxoplasma gondii cysts in vacuum packed (VP) goat meat and in dry fermented sausages (DFS), and evaluate certain physical and chemical parameters, like water activity (aw), pH value, content of salt, dry matter and fat. A portion of muscle tissue from experimentally infected animals was used for production of VP meat with or without addition of 2.5% curing salt, and stored at 4 °C or at -20 °C. Results of bioassay showed that, samples of vacuum packed Toxoplasma positive meat without salt addition were alive after six weeks at 4 °C. Incubation at -20 °C supported the viability after 3 h, but not after 4 h. After 7 days in 2.5% of curing salt, samples of T. gondii VP goat meat were still viable, but not after 14 days at 4 °C. All the DFS samples were not positive for infective cysts which mean that, they do not pose a risk of T. gondii transmission. These data suggest that vacuum packaging increases the survival of T. gondii cysts.

  18. Iron, Meat and Health

    Directory of Open Access Journals (Sweden)

    Catherine Geissler

    2011-02-01

    Full Text Available This article is a summary of the publication “Iron and Health” by the Scientific Advisory Committee on Nutrition (SACN to the U.K. Government (2010, which reviews the dietary intake of iron and the impact of different dietary patterns on the nutritional and health status of the U.K. population. It concludes that several uncertainties make it difficult to determine dose-response relationships or to confidently characterize the risks associated with iron deficiency or excess. The publication makes several recommendations concerning iron intakes from food, including meat, and from supplements, as well as recommendations for further research.

  19. Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality.

    Science.gov (United States)

    Cosgrove, Meadhbh; Flynn, Albert; Kiely, Máiréad

    2005-06-01

    The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18-64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (Pprocessed meat intake was associated with a lower (Pprocessed meat consumption was associated with lower (Pprocessed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

  20. Cultured Meat in Islamic Perspective.

    Science.gov (United States)

    Hamdan, Mohammad Naqib; Post, Mark J; Ramli, Mohd Anuar; Mustafa, Amin Rukaini

    2017-04-29

    Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions. For the Islamic community, the crucial question is whether cultured meat is halal, meaning compliant with Islamic laws. Since the culturing of meat is a new discovery, invention and innovation by scientists that has never been discussed by classical jurists (fuqaha'), an ijtihad by contemporary jurists must look for and provide answers for every technology introduced, whether it comply the requirements of Islamic law or not. So, this article will discuss an Islamic perspective on cultured meat based on the original scripture in the Qur'an and interpretations by authoritative Islamic jurists. The halal status of cultured meat can be resolve through identifying the source cell and culture medium used in culturing the meat. The halal cultured meat can be obtained if the stem cell is extracted from a (Halal) slaughtered animal, and no blood or serum is used in the process. The impact of this innovation will give positive results in the environmental and sustain the livestock industry.

  1. Probiotic Meat Products and Nutrition

    Directory of Open Access Journals (Sweden)

    Sena Özbay Doğu

    2015-01-01

    Full Text Available Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt or improving the content of substances with healthy benefits (like probiotics. Thus, it may also change the perspective of consumers towards meat products which associated with coronary artery disease. Meat is an ideal structure for probiotic microorganisms. Probiotic meat products are obtained by addition of probiotic to fermented meat products. These probiotic meat products are offered both healthy and improved taste and flavor, but also as safe food to consumer. Thus, when these probiotic meat products ensure flavor and nutritional to consumers, additionally they have a positive impact on their health.

  2. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...

  3. Single-strand conformation polymorphism analysis of genetic variation in Labiostrongylus longispicularis from kangaroos.

    Science.gov (United States)

    Huby-Chilton, F; Beveridge, I; Gasser, R B; Chilton, N B

    2001-06-01

    Single-strand conformation polymorphism (SSCP) analysis was employed to screen for sequence heterogeneity in the second internal transcribed spacer (ITS-2) of ribosomal (r) DNA of Labiostrongylus longispicularis, a parasitic strongylid nematode occuring in some species of kangaroo in different geographical regions of Australia. The results showed that most of the nematodes screened had different SSCP profiles, which were subsequently shown to correspond to polymorphisms and/or an indel in the ITS-2 sequence. These variable sites related mainly to unpaired regions of the predicted secondary structure of the precursor rRNA molecule. SSCP profiles could be used to distinguish L. longispicularis in Macropus robustus robustus (New South Wales) from L. longispicularis in Macropus robustus erubescens and Macropus rufus (South Australia). This difference corresponded to a transversional change in the ITS-2 sequence at alignment position 82. The study demonstrated clearly the effectiveness of SSCP analysis for future large-scale population genetic studies of L. longispicularis in order to test the hypothesis that L. longispicularis from different geographical regions represents multiple sibling species.

  4. Speed cameras, section control, and kangaroo jumps-a meta-analysis.

    Science.gov (United States)

    Høye, Alena

    2014-12-01

    A meta-analysis was conducted of the effects of speed cameras and section control (point-to-point speed cameras) on crashes. 63 effect estimates from 15 speed camera studies and five effect estimates from four section control studies were included in the analysis. Speed cameras were found to reduce total crash numbers by about 20%. The effect declines with increasing distance from the camera location. Fatal crashes were found to be reduced by 51%, this result may however be affected by regression to the mean (RTM). Section control was found to have a greater crash reducing effect than speed cameras (-30% for total crash numbers and -56% for KSI crashes). There is no indication that these results (except the one for the effect of speed cameras on fatal crashes) are affected by regression to the mean, publication bias or outlier bias. The results indicate that kangaroo driving (braking and accelerating) occurs, but no adverse effects on speed or crashes were found. Crash migration, i.e., an increase of crash numbers on other roads due to rerouting of traffic, may occur in some cases at speed cameras, but the results do not indicate that such effects are common. Both speed cameras and section control were found to achieve considerable speed reductions and the crash effects that were found in meta-analysis are of a similar size or greater than one might expect based on the effects on speed.

  5. Maternal singing during kangaroo care led to autonomic stability in preterm infants and reduced maternal anxiety.

    Science.gov (United States)

    Arnon, Shmuel; Diamant, Chagit; Bauer, Sofia; Regev, Rivka; Sirota, Gisela; Litmanovitz, Ita

    2014-10-01

    Kangaroo care (KC) and maternal singing benefit preterm infants, and we investigated whether combining these benefitted infants and mothers. A prospective randomised, within-subject, crossover, repeated-measures study design was used, with participants acting as their own controls. We evaluated the heart rate variability (HRV) of stable preterm infants receiving KC, with and without maternal singing. This included low frequency (LF), high frequency (HF) and the LF/HF ratio during baseline (10 min), singing or quiet phases (20 min) and recovery (10 min). Physiological parameters, maternal anxiety and the infants' behavioural state were measured. We included 86 stable preterm infants, with a postmenstrual age of 32-36 weeks. A significant change in LF and HF, and lower LF/HF ratio, was observed during KC with maternal singing during the intervention and recovery phases, compared with just KC and baseline (all p-values singing than just KC (p = 0.04). No differences in the infants' behavioural states or physiological parameters were found, with or without singing. Maternal singing during KC reduces maternal anxiety and leads to autonomic stability in stable preterm infants. This effect is not detected in behavioural state or physiological parameters commonly used to monitor preterm infants. ©2014 Foundation Acta Paediatrica. Published by John Wiley & Sons Ltd.

  6. The effect of formal, neonatal communication-intervention training on mothers in kangaroo care

    Directory of Open Access Journals (Sweden)

    Alta Kritzinger

    2014-01-01

    Full Text Available Background: Due to low-birth-weight, preterm birth, HIV and/or AIDS and poverty-related factors, South Africa presents with an increased prevalence of infants at risk of language delay. A Kangaroo Mother Care (KMC unit offers unique opportunities for training.Aim: The aim of the present study was to determine if formal, neonatal communication-intervention training had an effect on mothers’ knowledge and communication interaction with their high-risk infants.Methods: Three groups of mothers participated: Group 1 was trained whilst practicing KMC; Group 2 was not trained but practiced KMC; and Group 3 was also not trained but practiced sporadic KMC. Ten mothers per group were matched for age, education level and birth order of their infants. The individual training was based on graded sensory stimulation and responsive mother-infant communication interaction, which emphasised talking and singing by the mother.Results: Significant differences were found in mother-infant communication interaction between all three groups, which indicated a positive effect on Group 1 with training. Group 2, KMC without training, also had a positive effect on interaction. However, Group 1 mothers with training demonstrated better knowledge of their infants and were more responsive during interaction than the other two groups.Conclusion: The present study suggests that neonatal communication-intervention training adds value to a KMC programme. Normal 0 false false false EN-ZA X-NONE X-NONE

  7. Ord's kangaroo rats living in floodplain habitats: Factors contributing to habitat attraction

    Science.gov (United States)

    Miller, M.S.; Wilson, K.R.; Andersen, D.C.

    2003-01-01

    High densities of an aridland granivore, Ord's kangaroo rat (Dipodomys ordii), have been documented in floodplain habitats along the Yampa River in northwestern Colorado. Despite a high probability of inundation and attendant high mortality during the spring flood period, the habitat is consistently recolonized. To understand factors that potentially make riparian habitats attractive to D. ordii, we compared density and spatial pattern of seeds, density of a competitor (western harvester ant, Pogonomyrmex occidentalis), and digging energetics within floodplain habitats and between floodplain and adjacent upland habitats. Seed density within the floodplain was greatest in the topographically high (rarely flooded) floodplain and lowest immediately after a spring flood in the topographically low (frequently flooded) floodplain. Seed densities in adjacent upland habitat that never floods were higher than the lowest floodplain habitat. In the low floodplain prior to flooding, seeds had a clumped spatial pattern, which D. ordii is adept at exploiting; after spring flooding, a more random pattern resulted. Populations of the western harvester ant were low in the floodplain relative to the upland. Digging by D. ordii was energetically less expensive in floodplain areas than in upland areas. Despite the potential for mortality due to annual spring flooding, the combination of less competition from harvester ants and lower energetic costs of digging might promote the use of floodplain habitat by D. ordii.

  8. The effect of kangaroo mother care on mental health of mothers with low birth weight infants

    Directory of Open Access Journals (Sweden)

    Zohreh Badiee

    2014-01-01

    Full Text Available Background: The mothers of premature infants are at risk of psychological stress because of separation from their infants. One of the methods influencing the maternal mental health in the postpartum period is kangaroo mother care (KMC. This study was conducted to evaluate the effect of KMC of low birth weight infants on their maternal mental health. Materials and Methods: The study was conducted in the Department of Pediatrics of Isfahan University of Medical Sciences, Isfahan, Iran. Premature infants were randomly allocated into two groups. The control group received standard caring in the incubator. In the experimental group, caring with three sessions of 60 min KMC daily for 1 week was practiced. Mental health scores of the mothers were evaluated by using the 28-item General Health Questionnaire. Statistical analysis was performed by the analysis of covariance using SPSS. Results: The scores of 50 infant-mother pairs were analyzed totally (25 in KMC group and 25 in standard care group. Results of covariance analysis showed the positive effects of KMC on the rate of maternal mental health scores. There were statistically significant differences between the mean scores of the experimental group and control subjects in the posttest period (P < 0.001. Conclusion: KMC for low birth weight infants is a safe way to improve maternal mental health. Therefore, it is suggested as a useful method that can be recommended for improving the mental health of mothers.

  9. Enhanced kangaroo mother care for heel lance in preterm neonates: a crossover trial.

    Science.gov (United States)

    Johnston, C C; Filion, F; Campbell-Yeo, M; Goulet, C; Bell, L; McNaughton, K; Byron, J

    2009-01-01

    To test if enhancing maternal skin-to-skin contact, or kangaroo mother care (KMC) by adding rocking, singing and sucking is more efficacious than simple KMC for procedural pain in preterm neonates. Preterm neonates (n=90) between 32 0/7 and 36 0/7 weeks' gestational age participated in a single-blind randomized crossover design. The infant was held in KMC with the addition of rocking, singing and sucking or the infant was held in KMC without additional stimulation. The Premature Infant Pain Profile was the primary outcome with time to recover as the secondary outcome. A repeated-measures analysis of covariance was employed for analyses. There were no significant differences in any of the 30 s time periods over the 2 min of blood sampling nor in time to return to baseline. Compared to historical controls of the same age in incubator, the pain scores were lower and comparable to other studies of KMC. There were site differences related to lower scores with the use of sucrose in one site and higher scores in younger, sicker infants in another site. The sensorial stimulations from skin-to-skin contact that include tactile, olfactory sensations from the mother are sufficient to decrease pain response in premature neonates. Other studies showing that rocking, sucking and music were efficacious were independent of skin-to-skin contact, which, when used alone has been shown to be effective as reported across studies.

  10. The Effect of Kangaroo Mother Care on Neonatal Outcomes in Iranian Hospitals: A Review

    Directory of Open Access Journals (Sweden)

    Leila Sarparast

    2015-01-01

    Full Text Available Context: Kangaroo Mother Care (KMC is a supportive technique that beings at the neonatal period and is one of the skin-to-skin contact methods of holding neonate by mother. This method has an important role in exclusive breastfeeding and thermal care of neonates. This study aimed to investigate the application of KMC and evaluate the effect of this technique in different neonatal outcomes, particularly in Iranian neonates. Moreover, this review can be a tool for formative evaluation for this newly introduced treatment intervention in Iran. Evidence Acquisition: This review was conducted in national and international databases concerning experience with KMC on term and preterm neonates admitted in Iranian hospitals from 2006 to 2014. The measured outcomes included physiologic, psychologic, and clinical effects of this practice on newborn infants. Results: In this study, 42 Persian and English language papers were reviewed and finally 26 articles were selected. Various effects of KMC on different factors such as analgesia; physiological effects, breastfeeding, icterus, length of hospitalization, infection, psychologic effects, and weight gain were found. Conclusions: The results showed that as a simple and suitable strategy for increasing the health status of the mothers and newborns, KMC had an important role in improvement of neonatal outcomes in neonatal wards of Iranian hospitals in recent ten years. Therefore, promoting this technique in all neonatal wards of the country can promote health status of this population.

  11. Effect of high pressure on physicochemical properties of meat.

    Science.gov (United States)

    Buckow, Roman; Sikes, Anita; Tume, Ron

    2013-01-01

    The application of high pressure offers some interesting opportunities in the processing of muscle-based food products. It is well known that high-pressure processing can prolong the shelf life of meat products in addition to chilling but the pressure-labile nature of protein systems limits the commercial range of applications. High pressure can affect the texture and gel-forming properties of myofibrillar proteins and, hence, has been suggested as a physical and additive-free alternative to tenderize and soften or restructure meat and fish products. However, the rate and magnitude at which pressure and temperature effects take place in muscles are variable and depend on a number of circumstances and conditions that are still not precisely known. This review provides an overview of the current knowledge of the effects of high pressure on muscle tissue over a range of temperatures as it relates to meat texture, microstructure, color, enzymes, lipid oxidation, and pressure-induced gelation of myofibrillar proteins.

  12. Food safety and organic meats.

    Science.gov (United States)

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  13. 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.

  14. 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.

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

    Directory of Open Access Journals (Sweden)

    Gurunathan Kandeepan

    2011-03-01

    Full Text Available Background. 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. Material and methods. 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. Results. 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. Conclusions. 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.

  16. Meat and fermented meat products as a source of bioactive peptides.

    Science.gov (United States)

    Stadnik, Joanna; Kęska, Paulina

    2015-01-01

    Bioactive peptides are short amino acid sequences, that upon release from the parent protein may play different physiological roles, including antioxidant, antihypertensive, antimicrobial, and other bioactivities. They have been identified from a range of foods, including those of animal origin, e.g., milk and muscle sources (with pork, beef, or chicken and various species of fish and marine organism). Bioactive peptides are encrypted within the sequence of the parent protein molecule and latent until released and activated by enzymatic proteolysis, e.g. during gastrointestinal digestion or food processing. Bioactive peptides derived from food sources have the potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an overview of the muscle-derived bioactive peptides, especially those of fermented meats and the potential benefits of these bioactive compounds to human health.

  17. Identification and characterization of pigs prone to producing 'RSE' (reddish-pink, soft and exudative) meat in normal pigs.

    Science.gov (United States)

    Cheah, K S; Cheah, A M; Just, A

    1998-03-01

    RSE (reddish-pink, soft and exudative) meat was investigated using pigs of three different halothane genotypes. A significantly lower pH(1h), value was observed in RSE compared with that of RFN (red, firm and non-exudative) -meat, both of which have values higher than 6.0 at 1 hr post-mortem. Drip loss (%) in RSE-meat was ≥7%, which was twice that of RFN-meat. Normal values for fibre optic probe and Minolta L and a were observed for RSE-meat. RSE-meat could be derived from NN and Nn pigs, and its formation could be induced from RFN-prone pigs by poor post-slaughter management. Pigs expected to produce RSE-meat were identified using small biopsy samples of M. longissimus dorsi (LD). Predicted RSE-meat in live pigs was confirmed by post-mortem assessments of meat quality using LD muscle. With NN Landrace-Yorkshire × Duroc pigs, 15.6% were identified to be RSE-prone in live pigs, and a further 6.7% RSE was induced after slaughter from RFN pigs. The rate of glycolysis determined from biopsy LD samples and at 1 hr post-mortem (pH(1h)) were significantly (p RSE than in RFN-prone pigs, but significantly slower than those of PSE-prone pigs. Good correlations (p RSE-meat.

  18. MUSCLE FIBER DIAMETER AND FAT TISSUE SCORE IN QUAIL (Coturnix-coturnix japonica L MEAT AS AFFECTED BY DIETARY TURMERIC (Curcuma longa POWDER AND SWANGI FISH (Priacanthus tayenus MEAL

    Directory of Open Access Journals (Sweden)

    W. Kartikayudha

    2014-10-01

    Full Text Available The objectives of this study were evaluate the dietary turmeric powder and swangi fish meal onsize of muscle fiber diameter and fat tissue score of major pectorales and semimembranosus of quailmeat. Research was conducted based on 2x3 of factorial completely randomized design, in which thefirst factor was 2 types of diet, i.e. RA : standard diet; RB : 85% standard diet + 15% swangi fish meal,and the second factor was 3 levels of period time of turmeric powder addition, i.e. P0 : without turmericpowder; P1 : turmeric powder 54 mg/quail/day was given since quail age 210 days old; P2 : turmericpowder 54 mg/quail/day was given since quail age 14 days old. Difference of means between treatmentgroups were analyzed by Duncan’s Multiple Range Test in 95% significance level. The results showedthat combined treatment of tumeric powder with RA (P0 : 2.33 μm; P1 : 3.06 μm; P2 : 2.98 μm and RB(P0 : 2.22 μm; P1 : 3.12 μm; P2 : 2.92 μm increased (P<0.05 muscle fiber diameter on majorpectorales significantly. Muscle fiber diameter on semimembranosus were increased (P<0.05 bycombined treatment of tumeric powder with RA (P0 : 2.83 μm; P1 : 3.50 μm; P2 : 3.24 μm and RB (P0= 2.85 μm; P1 = 3.28 μm; P2 = 3.33 μm. In conclusion, combined treatment of RA (standard diet andRB (diet with Swangi fish meal increased (P<0.05 the size of muscle fiber diameter in majorpectorales and semimembranosus.

  19. Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds.

    Science.gov (United States)

    Yousefi, Ali Reza; Kohram, Hamid; Zare Shahneh, Ahmad; Nik-khah, Ali; Campbell, Anna W

    2012-12-01

    The aim of this study was to compare the meat quality of a traditional fat-tailed breed, Chall, to a tailed Iranian sheep breed, Zel. Lambs were grazed on pasture until weaning, and then were finished until slaughter at 10-12 months. Meat quality traits were measured on the longissimus dorsi (LD) muscle. Zel lambs accumulated more intramuscular fat (IMF) (pmeat color of Zel lambs was higher for both a* (pMeat from Zel lambs was more tender (pmeat color.

  20. Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.

    Science.gov (United States)

    Gravador, Rufielyn S; Luciano, Giuseppe; Jongberg, Sisse; Bognanno, Matteo; Scerra, Manuel; Andersen, Mogens L; Lund, Marianne N; Priolo, Alessandro

    2015-09-01

    Male Comisana lambs were individually stalled and, for 56 days, were fed concentrates with 60% barley (n = 8 lambs), or concentrates in which barley was partially replaced by 24% or 35% carob pulp (n = 9 lambs in each group). The intramuscular fatty acids were analyzed and the color stability, lipid and protein oxidation were measured in fresh meat overwrapped with polyvinyl chloride film at 0, 3 or 6 days of storage at 4 °C in the dark. Carob pulp increased the concentration of polyunsaturated fatty acids (PUFA) in muscle, including the rumenic acid (P carob in lamb diet could increase PUFA in muscle without compromising meat oxidative stability.

  1. 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

  2. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat..., DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be...

  3. Meat Consumption Culture in Ethiopia.

    Science.gov (United States)

    Seleshe, Semeneh; Jo, Cheorun; Lee, Mooha

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.

  4. 9 CFR 319.500 - Meat pies.

    Science.gov (United States)

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25 percent of all...

  5. GAME MEAT MARKET IN EASTERN CROATIA

    Directory of Open Access Journals (Sweden)

    Z. Tolušić

    2006-12-01

    Full Text Available In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume game meat (92%, of whom 66% consider game meat to be of better quality than meat of domestic animals. Significant number of examinees considers game meat as healthy food, being also convinced that game was healthier to consume if hunted in their natural environment, than if reared on specialized farms (90%. Irrespective of quality, only 22% of examinees buy game meat, and 51% think such meat is too expensive. This is the main reason why consumers have game meat only once a month (51%. Taking into consideration monthly income of their respective household, 58% of examinees can afford game meat only once a month, and, if having an opportunity, they would opt for meat of roe deer (55% and rabbit (25%. When asked what would stimulate the game meat market in Croatia, 56% of examinees believe this could be achieved by lowering of prices, 27% think the issue could be addressed by opening of specialty stores, and only 17% opted for more aggressive marketing activities.

  6. Processed meat: the real villain?

    Science.gov (United States)

    Rohrmann, Sabine; Linseisen, Jakob

    2016-08-01

    Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

  7. Biobased Packaging - Application in Meat Industry

    Directory of Open Access Journals (Sweden)

    S. Wilfred Ruban

    2009-04-01

    Full Text Available Because of growing problems of waste disposal and because petroleum is a nonrenewable resource with diminishing quantities, renewed interest in packaging research is underway to develop and promote the use of “bio-plastics.” In general, compared to conventional plastics derived from petroleum, bio-based polymers have more diverse stereochemistry and architecture of side chains which enable research scientists a greater number of opportunities to customize the properties of the final packaging material. The primary challenge facing the food (Meat industry in producing bio-plastic packaging, currently, is to match the durability of the packaging with product shelf-life. Notable advances in biopolymer production, consumer demand for more environmentally-friendly packaging, and technologies that allow packaging to do more than just encompass the food are driving new and novel research and developments in the area of packaging for muscle foods. [Vet. World 2009; 2(2.000: 79-82

  8. Impact of Adrenaline or Cortisol Injection on Meat Quality Development of Merino Hoggets

    Institute of Scientific and Technical Information of China (English)

    Dario G. Pighin; Sebastian A. Cunzolo; Maria Zimerman; Adriana A. Pazos; Ernesto Domingo; Anibal J. Pordomingo; Gabriela Grigioni

    2013-01-01

    Increased levels of stress hormones in the muscle could lead to post mortem metabolic/structural modiifcations that could be relfected on meat quality. The present study investigated the metabolic effect of either adrenaline or cortisol injected into lambs in order to obtain an animal model of acute stress. Results showed that adrenaline or cortisol injection lead to glucose metabolism and muscle temperature increase. Muscle pH immediately post mortem was affected by adrenaline treatment. Water holding capacity (WHC) of fresh muscle, ifnal muscle pH and temperature registered at 24 h post mortem were not affected by injected hormones. Hardness and adhesiveness of LD muscle evaluated 3 d post mortem tended to increase as a result of adrenaline or cortisol injection. Results demonstrated that injected hormones were able to affect the post mortem muscle biochemistry and the pH/T curve independently of ifnal muscle pH.

  9. Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits

    NARCIS (Netherlands)

    Pas, te M.F.W.; Jansen, J.; Broekman, K.C.J.A.; Reimert, H.G.M.; Heuven, H.C.M.

    2009-01-01

    Conversion of muscle to meat is regulated by complex interactions of biochemical processes that take place during postmortem storage of the carcass. Enzymatic proteolysis, among other postmortem biochemical phenomena; e.g. glycolysis; changes tough intact muscle tissue into more tender meat. Knowled

  10. 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.

  11. THE EFFECT OF BROILER CHICKEN ORIGIN ON CARCASE AND MUSCLE YIELD AND QUALITY

    Directory of Open Access Journals (Sweden)

    EWA GORNOWICZ

    2010-02-01

    Full Text Available The aim of this study was to check the influence of broiler chicken origin on dressing percentage, meat yield and physicochemical traits of breast muscle quality. The comparative study was carried out in the period from 05.01. to 16.02.2007 on three commercial: Cobb 500 (group I, Hybro G+ (group II and Ross 308 (group III meat chicken hybrids. The observed differences in the quality of carcases and meat of the examined commercial meat hybrids were statistically significant (p≤0.05, and indicate that origin of the chickens is the main modifying factor. Meat chicken hybrids, which constitute the basis for commercial production of poultry our country, do not constitute a homogeneous material. Due to the variability over time in the offered sets of commercial meat hybrids should be monitored taking into consideration their meatness traits and basic physicochemical characteristics of meat.

  12. Accuracy of prediction of percentage lean meat and authorization of carcass measurement instruments: adverse effects of incorrect sampling of carcasses in pig classification.

    NARCIS (Netherlands)

    Engel, B.; Buist, W.G.; Walstra, P.; Olsen, E.; Daumas, G.

    2003-01-01

    Classification of pig carcasses in the European Community is based on the lean meat percentage of the carcass. The lean meat percentage is predicted from instrumental carcass measurements, such as fat and muscle depth measurements, obtained in the slaughter-line. The prediction formula employed is

  13. NO MEAT FOR ME PLEASE

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    Vegetarian way of life is slowly being embraced EVER thought of celebrating a major traditional festival without meat on the menu? On the evening of November 25,over 50 guests gathered at Beijing’s Vegan Hut,a cozy vegetarian restaurant,and enjoyed a delicious vegan Thanksgiving dinner.Though meat-free,the feast was complete with tofurkey(pseudo turkey meat made from tofu),local organic pumpkin pie,pesticide-free potatoes, meatless gravy and milk-free soy ice cream,in addition to eight other tasty Chinese homestyle dishes.

  14. 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.

  15. The effects of electrical stunning methods on broiler meat quality: effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures.

    Science.gov (United States)

    Huang, J C; Huang, M; Yang, J; Wang, P; Xu, X L; Zhou, G H

    2014-08-01

    This study was designed to compare the effects of different stunning systems on the meat quality of broilers. This was done by investigating meat water-holding capacity, meat color, muscle glycogen, and lactate concentrations, as well as blood parameters, low-field nuclear magnetic resonance (NMR) transverse relaxation, and myofibrillar ultrastructures. A total of 160 broilers were divided into 4 treatment groups: a low-voltage stunning (LS) with a constant voltage of 15 V at 750 Hz for 10 s; a midvoltage stunning (MS) with a constant voltage of 50 V at 50 Hz for 10 s; a high-voltage stunning (HS) with a constant voltage of 100 V at 50 Hz for 5 s; and a control group with no stunning (NS). 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, meat color, glycogen, and lactate contents were determined at both 2 and 24 h postmortem. Drip loss, cooking loss, pressing loss, cooked breast meat shear values, low-field NMR, and ultrastructures of myofibrils were determined 24 h postmortem. The NS and MS treatments significantly increased (P plasma corticosterone, initial rate of glycolysis, and drip loss, and significantly reduced (P low-field NMR reflect that NS and MS significantly decreased (P treatments reduce meat water-holding capacity and decrease meat shear force when compared with LS and HS.

  16. SPECIES IDENTIFICATION OF MEAT BY ELECTROPHORETIC METHODS

    Directory of Open Access Journals (Sweden)

    Edward Pospiech

    2007-03-01

    Full Text Available Electrophoretic methods can be used to identify meat of various animal species. The protein electrophoresis, especially the IEF of the sarcoplasmic proteins, is a well-established technique for species identification of raw fish and is used in the control of seafood authenticity. However, in the case of the analysis of heat-processed fish, the method is applicable only to those species which possess characteristic patterns of the heat-stable parvalbumins. Heat-denatured fish muscle proteins may be solubilised by urea or sodium dodecylsulfate (SDS and separated by urea-IEF or SDS-PAGE, respectively. The comparison of these two methods allowed to conclude that, basically, each of them can be used for species identification of heated fishery products. However, extensively washed products may be preferentially analysed by the SDS-PAGE, because most of the parvalbumins are washed out leaving mainly myosins. On the other hand, the IEF method may be preferred for the differentiation of closely related species rich in parvalbumins isoforms. It is evident from the literature data that species-specific protein separations yield proteins of low molecular weight made up of three light chains of myosin (14-23 kDa, troponin (19-30 kDa and parvalbumin (about 12 kDa. Investigations showed that the SDS-PAGE method can be used to identify meats of: cattle, sheep, lambs, goats, red deer and rabbits. The technique allowed researchers to identify the following myofibrillar and sarcoplasmic muscle proteins: myosin and actin, α-actinin, tropomyosin, troponin. SDS-PAGE allowed the identification of myofibrillar proteins taking into account their molecular weights which was not possible with the assistance of the PAGIF because too many protein bands were obtained. It was possible to obtain differences in the separation of proteins characteristic for certain species, e.g. beef, resulting from the presence of sin-gle myofibrillar proteins.

  17. Red meat, processed meat and cancer in South Africa.

    Science.gov (United States)

    Stefan, Daniela Cristina

    2015-12-16

    Epidemiological studies around the world were analysed recently by the International Agency for Research on Cancer, demonstrating a positive correlation between consumption of red meat and processed meat and colorectal cancer. In South Africa (SA) there is a great variation in the incidence of this type of cancer between various ethnic groups, related to diet and other risk factors. Strengthening the SA cancer registry and co-ordinated research on diet and cancer are required to provide specific answers for our population.

  18. Microbiology of Fresh Comminuted Turkey Meat

    Science.gov (United States)

    1976-04-12

    product (23). This procedure provides the turkey state. meat with an inoculum of spoilage organisms as well as Indirect aspects of transmission become...Comminuted turkey, a furtheir-processed product Standard plate counts. coliform plate and most probable number prepared from the dark meat of the fowl...being meat products . The adopted standards for ground and encouraged to try other comminuted meat products such whole cuts of red meats established a

  19. Meat consumption among adults in Slovenia

    OpenAIRE

    Kodrič, Mateja

    2016-01-01

    Meat is an important part of human diet. However, health problems occur when meat consumption is excessive and if meat is processed and prepared in unhealthy way. The aim of the presented thesis is to determine the difference in habits of meat and meat products consumption of the Slovenian population in different geographical areas. The data were collected through the research Nutritional habits of the adult population in Slovenia, conducted by the National Institute of Public Health. T...

  20. Rolling out of kangaroo mother care in secondary level facilities in Bihar-Some experiences

    Directory of Open Access Journals (Sweden)

    Sutapa B Neogi

    2016-01-01

    Full Text Available Background: Preterm birth is one of the leading causes of under-five child deaths worldwide and in India. Kangaroo mother care (KMC is a powerful and easy-to-use method to promote health and well-being and reduce morbidity and mortality in preterm/low birth weight (LBW babies. Objective: As the part of the roll-out of India Newborn Action Plan interventions, we implemented KMC in select facilities with an objective to assess the responsiveness of public health system to roll out KMC. Methods: KMC intervention was implemented in two select high priority districts, Gaya and Purnea in Bihar over the duration of 8 months from August 2015 to March 2016. The implementation of intervention was phased out into; situation analysis, implementation of intervention, and interim assessment. KMC model, as envisaged keeping in mind the building blocks of health system, was established in 6 identified health-care facilities. A pretested simple checklist was used to assess the awareness, knowledge, skills, and practice of KMC during baseline situational analysis and interim assessment phases for comparison. Results: The intervention clearly seemed to improve the awareness among auxiliary nurse midwives/nurses about KMC. Improvements were also observed in the availability of infrastructure required for KMC and support logistics like facility for manual expression of breast milk, cups/suitable devices such as paladi cups for feeding small babies and digital weighing scale. Although the recording of information regarding LBW babies and KMC practice improved, still there is scope for much improvement. Conclusion: There is a commitment at the national level to promote KMC in every facility. The present experience shows the possibility of rolling out KMC in secondary level facilities with support from government functionaries.

  1. Randomized controlled trial of music during kangaroo care on maternal state anxiety and preterm infants' responses.

    Science.gov (United States)

    Lai, Hui-Ling; Chen, Chia-Jung; Peng, Tai-Chu; Chang, Fwu-Mei; Hsieh, Mei-Lin; Huang, Hsiao-Yen; Chang, Shu-Chuan

    2006-02-01

    The purpose of this randomized controlled trial was to investigate the influences of music during kangaroo care (KC) on maternal anxiety and preterm infants' responses. There are no experimental studies that explore the influences of combination of music and KC on psychophysiological responses in mother-infant dyads. Purposive sampling was used to recruit 30 hospitalized preterm infants body weight 1500 gm and over, gestational age 37 weeks and lower from two NICUs. Mother-infant dyads were randomly assigned to the treatment and the control group using permuted block randomization stratified on gender. There were 15 mother-infant dyads in each group. Subjects in the treatment dyads listened to their choice of a lullaby music during KC for 60 min/section/day for three consecutive days. Control dyads received routine incubator care. Using a repeated measures design with a pretest and three posttests, the responses of treatment dyads including maternal anxiety and infants' physiologic responses (heart rate, respiratory rate, and O2 saturation) as well as behavioural state were measured. The results revealed that there were no significant differences between the two groups on infants' physiologic responses and the values were all in the normal range. However, infants in the treatment group had more occurrence of quiet sleep states and less crying (pMusic during KC also resulted in significantly lower maternal anxiety in the treatment group (peffect. The findings provide evidence for the use of music during KC as an empirically-based intervention for bahavioural state stability and maternal anxiety in mother-infant dyads.

  2. Supporting factors and barriers in implementing kangaroo mother care in Indonesia

    Directory of Open Access Journals (Sweden)

    Hadi Pratomo

    2012-01-01

    Full Text Available Background Kangaroo mother care (KMC was introduced to Indonesia in the 1990s. Since then, KMC has not been widely implemented and has not received national policy support. Objective The objectives of this case study were to implement KMC by an intervention that would ultimately benefit ten hospitals in Java, Indonesia, as well as identify supporting factors and barriers to KMC implementation. Methods An intervention with four phases was conducted in ten hospitals. Two teaching hospitals were supported to serve as training centers, six hospitals were supported to implement KMC and two other hospitals were supported to strengthen existing KMC practices. The four phases were comprised of a baseline assessment, a five-day training workshop, two supervisory visits to each hospital, and an end-line assessment. Results A total of 344 low birth weight infants received KMC during the intervention period. Good progress with regards to implementation was observed in most hospitals between the first and second supervisory visits. Supporting factors for KMC were the following: support received from hospital management, positive attitudes of healthcare providers, patients, families and communities, as well as the availability of resources. The most common challenges were record keeping and data collection, human resources and staff issues, infrastructure and budgets, discharge and follow-up, as well as family issues. Challenges related to the family were the inability of the mother or family to visit the infant frequently to provide KMC, and the affordability of hospital user fees for the infant to stay in the hospital for a sufficient period of time. Conclusion KMC appeared to be well accepted in most hospitals. For an intervention to have maximum impact, it is important to integrate services and maintain a complex network of communication systems. [Paediatr Indones. 2012;52:43-50].

  3. Convenient meat and meat products. Societal and technological issues.

    Science.gov (United States)

    Leroy, Frédéric; Degreef, Filip

    2015-11-01

    In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures.

    Science.gov (United States)

    Danso, A S; Richardson, R I; Khalid, R

    2017-05-01

    A total of fifteen male and fifteen female lambs were allocated to three groups of ten animals and subjected to: traditional Halal slaughter without stunning (TNS); slaughter following electric head-only stunning (EHOS) or; post-cut electric head-only stun (PCEHOS) and their meat quality was determined. Instrumental and sensory analyses were carried out on two muscles; M. longissimus thoracis et lumborum (LTL) and M. triceps brachii (TB). Additionally, the effects of sex and muscle type were also assessed. No differences were found among slaughter methods for pH, drip loss and shear force. TB had a higher pHu and was more tender than LTL. Muscles from EHOS and PCEHOS lambs discoloured more quickly than TNS muscles. There were no differences in the measured sensory attributes, with the exception of EHOS meat being tougher than PCEHOS and TNS meat. This study showed that the three slaughter methods had no substantial effect on lamb meat quality.

  5. Dietary glycerin does not affect meat quality of Ile de France lambs

    Directory of Open Access Journals (Sweden)

    Thiago Henrique Borghi

    Full Text Available ABSTRACT The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics, and only differed in sarcomere length, diameter of muscle fibers, and cholesterol content. Dietary glycerin did not affect pH, water holding capacity (24 h and 30 days after slaughter, weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere length, lipid oxidation, chemical composition, or meat cholesterol content. Dietary glycerin resulted in a linear decrease of muscle yellowness from 3.99 to 3.29. Dietary glycerin altered intramuscular fat fatty acid profile, increasing the concentration of margaric acid (1.47 to 2.61%. Up to 20% glycerin can be included in the diet of feedlot lambs without any harm to meat quality.

  6. Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat

    Science.gov (United States)

    Feng, Xi; Moon, Sun Hee; Lee, Hyun Yong; Ahn, Dong Uk

    2017-01-01

    This study was designed to elucidate the mechanisms of quality changes in raw turkey breast meat by irradiation. Raw turkey breast meat was irradiated at 0 kGy, 1.5 kGy, 3.0 kGy and 4.5 kGy, and changes in quality parameters including color, lipid and protein oxidation, and off-odor volatiles were determined. Irradiation accelerated lipid and protein oxidation, and increased redness in raw turkey breast meat. However, irradiation had less effect on the volatile profiles of salt-soluble muscle extract than water-soluble muscle extract because the primary radiolytic product from water (hydroxyl radical) had higher chances to react with the water-soluble molecules nearby. The radiolytic degradation products from sulfur-containing amino acids and aldehydes from lipid oxidation were two major volatile compounds responsible for the off-odor of irradiated raw turkey breast meat. Dimethyl disulfide was found only in irradiated raw turkey breast meat, and the amount of dimethyl disulfide linearly increased as the irradiation dose increased, indicating that this compound can be used as a marker for irradiate meat.

  7. An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces.

    Science.gov (United States)

    Chen, Fur-Chi; Godwin, Sandria; Chambers, Edgar

    2016-11-01

    Raw chicken products often are contaminated with Salmonella and Campylobacter , which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling of chicken products. An exposure assessment is needed to quantify the levels of transmission and to assess the risk. An enzyme-linked immunosorbent assay (ELISA) was developed and validated for quantitative detection of raw meat juice on hands and various food contact surfaces. Analytical procedures were designed to maximize the recovery of raw meat juice from various surfaces: hands, plastic, wood, stainless steel, laminated countertops, glass, and ceramics. The ELISA was based on the detection of a soluble muscle protein, troponin I (TnI), in the raw meat juice. The assay can detect levels as low as 1.25 ng of TnI, which is equivalent to less than 1 μl of the raw meat juice. The concentrations of TnI in the raw meat juices from 10 retail chicken packages, as determined by ELISA, were between 0.46 and 3.56 ng/μl, with an average of 1.69 ng/μl. The analytical procedures, which include swabbing, extraction, and concentration, enable the detection of TnI from various surfaces. The recoveries of raw meat juice from surfaces of hands were 92%, and recoveries from other tested surfaces were from 55% on plastic cutting boards to 75% on laminated countertops. The ELISA developed has been used for monitoring the transfer of raw meat juice during shopping for and handling of raw chicken products in our studies. The assay also can be applied to other raw meat products, such as pork and beef.

  8. Meat and Poultry Labeling Terms

    Science.gov (United States)

    ... regulations enacted in 2004 to protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible ... in raising the animals. [ Top of Page ] NO ANTIBIOTICS (red meat and poultry): The terms "no antibiotics ...

  9. Color of Meat and Poultry

    Science.gov (United States)

    ... or freezer, color changes are normal for fresh meat and poultry. 2. Does a change in color indicate spoilage? Change in color alone does not mean the product is spoiled. Color changes are normal for fresh ...

  10. Control of Thermal Meat Processing

    Science.gov (United States)

    Griffis, Carl L.; Osaili, Tareq M.

    The recent growth of the market for ready-to-eat (RTE) meat and poultry products has led to serious concern over foodborne illnesses due to the presence of pathogens, particularly Salmonella spp, Listeria monocytogenes and Escherichia coli O157:H7 in meat and poultry products. Emphasis has been placed on thermal processing since heat treatment is still considered the primary means of eliminating foodborne pathogens from raw meat and poultry products (Juneja, Eblen, & Ransom, 2001). Inadequate time/temperature exposure during cooking is a contributing factor in food poisoning outbreaks. Optimal heat treatment is required not only to destroy pathogenic microorganisms in meat and poultry products but also to maintain desirable food quality and product yield.

  11. Meat production perspective in Yucatan

    Directory of Open Access Journals (Sweden)

    Victor M. Toledo-Lopez

    2011-12-01

    Full Text Available The evolution of meat production in Mexico during the last decade is the result of the complex interaction between different areas of livestock production and consumers’ preferences, being the former widely influenced by new tendencies and purchasing capacity. In Yucatan, there are two meat product processing plants. Yucatan’s research projects are basically focused to production, handling and genetics. This research is developed in Research Centers like Universidad Autonoma Yucatan’s Ciencias Biologicas Agropecuarias Campus, INIFAP Mococha, Instituto Tecnologico Conkal and Instituto Tecnologoco Merida. Many projects are inter-institutional and others by Cuerpos Academicos inside the institutions. Grants are provided by state, national or international dependencies. In the Instituto Tecnologico Merida research projects are on different animals’ meat quality and novel meat products.

  12. Probiotic Meat Products and Nutrition

    OpenAIRE

    Sena Özbay Doğu; Cemalettin Sarıçoban

    2015-01-01

    Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt) or improving the content of substances with healthy b...

  13. Snail meat: Significance and consumption

    OpenAIRE

    Dragićević Olgica; Baltić Milan Ž.

    2005-01-01

    The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller) Helixpomatia (Linne), Helix iucorum (Linne), Helix aperta (Born), Eobania vermiculata (Miiller). Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mine...

  14. Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

    OpenAIRE

    MISHRA, BIDYUT PRAVA; CHAUHAN, GEETA; Mendiratta, S. K.; B. D. Sharma; Desai, B. A.; Rath, P. K.

    2013-01-01

    It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat ri...

  15. Use of conservation technologies in meat proccesins and produktion of meat products

    OpenAIRE

    KUBECOVÁ, Dagmar

    2015-01-01

    This thesis deals with the use of conservation technologies in meat processing and production of meat products. The aim is to gather available information on methods to extend the life of the issue of meat and meat products. In her first retrieval character are generally mentioned meanings conservation technologies and described the principles of conservation, protection and legal requirements associated with it. It further describes the various methods of preserving meat and meat products an...

  16. Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d'Aquitaine Bulls Using Protein Biomarkers.

    Science.gov (United States)

    Gagaoua, Mohammed; Terlouw, E M Claudia; Micol, Didier; Boudjellal, Abdelghani; Hocquette, Jean-François; Picard, Brigitte

    2015-08-05

    Many studies on color biochemistry and protein biomarkers were undertaken in post-mortem beef muscles after ≥24 hours. The present study was conducted on Longissimus thoracis muscles of 21 Blond d'Aquitaine young bulls to evaluate the relationships between protein biomarkers present during the early post-mortem and known to be related to tenderness and pH decline and color development. pH values at 45 min, 3 h, and 30 h post-mortem were correlated with three, seven, and six biomarkers, respectively. L*a*b* color coordinates 24 h post-mortem were correlated with nine, five, and eight protein biomarkers, respectively. Regression models included Hsp proteins and explained between 47 and 59% of the variability between individuals in pH and between 47 and 65% of the variability in L*a*b* color coordinates. Proteins correlated with pH and/or color coordinates were involved in apoptosis or had antioxidative or chaperone activities. The main results include the negative correlations between pH45 min, pH3 h, and pHu and Prdx6, which may be explained by the antioxidative and phospholipase activities of this biomarker. Similarly, inducible Hsp70-1A/B and μ-calpain were correlated with L*a*b* coordinates, due to the protective action of Hsp70-1A/B on the proteolytic activities of μ-calpain on structural proteins. Correlations existed further between MDH1, ENO3, and LDH-B and pH decline and color stability probably due to the involvement of these enzymes in the glycolytic pathway and, thus, the energy status of the cell. The present results show that research using protein indicators may increase the understanding of early post-mortem biological mechanisms involved in pH and beef color development.

  17. Control panels of meat juice samples for a Salmonella enzyme-linked immunosorbent assay

    DEFF Research Database (Denmark)

    Bak, H.; Sørensen, Vibeke

    2006-01-01

    In the Danish pig production system, an indirect enzyme-linked immunosorbent assay (ELISA) for detection of antibodies in meat juice is used for Salmonella surveillance. Quality control (QC) of this ELISA was previously based on repeated testing of control serum samples. The purpose of the study...... reported here was to collect, characterize, and implement a panel of meat juice pools for supplemental internal QC. Muscle samples for extraction of meat juice were collected from slaughter pigs of 5 herds infected with Salmonella spp. and from 4 herds without Salmonella infection. A QC panel with 39 pools...... of meat juice, yielding ELISA optical density (OD) values covering the full range of expected OD values, was prepared and tested repeatedly to determine mean and SD OD values. Each pool was tested twice on each microtitration plate, and the results were used to determine limits for validity of future...

  18. Meat shelf-life and extension using collagen/gelatin coatings: a review.

    Science.gov (United States)

    Antoniewski, M N; Barringer, S A

    2010-08-01

    Different factors lead to the end of shelf-life for fresh meat products. The factors depend upon the animal including breed difference and muscle fiber type, external influences such as diet and stress, and post-harvest storage conditions including time, temperature, and packaging atmosphere. The characteristics that indicate the end of shelf-life for fresh meat products include water loss/purge accumulation, color deterioration due to myoglobin oxidation, rancidity due to lipid oxidation, and microbial spoilage. The characteristics can be measured and studied in the laboratory. Meat shelf-life is extended with the application of a surface coating because it provides a water and oxygen barrier. Collagen and gelatin coatings are used as a barrier on meat products to reduce purge, color deterioration, aroma deterioration, and spoilage, improve sensory scores, and act as an antioxidant.

  19. Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.

    Science.gov (United States)

    Montowska, Magdalena; Alexander, Morgan R; Tucker, Gregory A; Barrett, David A

    2015-11-15

    We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork, horse, chicken and turkey meat. We demonstrate that several peptides derived from myofibrillar and sarcoplasmic proteins are sufficiently resistant to processing to serve as specific markers of processed products. The LESA-MS technique required minimal sample preparation without fractionation and enabled the unambiguous and simultaneous identification of skeletal muscle proteins and peptides as well as other components of animal origin, including the milk protein such as casein alpha-S1, in whole meat product digests. We have identified, for the first time, six fast type II and five slow/cardiac type I MHC peptide markers in various processed meat products. The study demonstrates that complex mixtures of processed proteins/peptides can be examined effectively using this approach.

  20. Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics.

    Science.gov (United States)

    Simitzis, P E; Bronis, M; Charismiadou, M A; Mountzouris, K C; Deligeorgis, S G

    2014-09-01

    A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P>0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation (P>0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ (P>0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

  1. Infl uence of the marinating type on the morphological and sensory properties of horse meat

    Directory of Open Access Journals (Sweden)

    Dessislava B. Vlahova-Vangelova

    2014-12-01

    Full Text Available Background. The aim of this study was to explore the infl uence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi. Material and methods. Nine samples (C – control stored in air, AL – alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC – acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO – marinated in water-oil emulsion (50/50 contained and 2% sodium chloride and SC – marinated in 2% sodium chloride brine solution were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established. Results. It was determined that sensory properties (aroma, fl avor and tenderness after roasting were classifi ed as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С. Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline solutions was lower internal meat pH. Conclusions. Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.

  2. FATTENING CAPACITIES AND MEAT QUALITY OF JAPANESE QUAILS OF FARAON AND WHITE ENGLISH BREEDS

    Directory of Open Access Journals (Sweden)

    A Genchev

    2006-07-01

    Full Text Available The aim of the study was to establish the fatting capacity and the meat quality of the combined (meat+eggs White English breed and to compare with the same of the meat Faraon breed. Logically, the live weight of 31-day old male Faraon-birds was by 5,9 % higher and of the female ones – by 7,9 % compared to the birds of White English breed. Feed conversion ratio for the experimental period (3-31 days for the White English quails was to 9,95% less effective, compared to the Faraon birds. The meat of Faraon quails contained more dry matter and protein compared to the meat of White English breed. Fat content in the quail bodies of White English breed was signifi cantly lower compared to Faraon breed /Р≤0,05/. Quail meat of White English breed was characterized by its better capacity for technological processing due to the lower loss of moisture – by 18,8 % for breast and 22,4 % for leg muscles /Р≤0,05/. The established results characterize the combined White English breed as suitable for producing both of eggs and meat from quails.

  3. Citrus pulp as an ingredient in ostrich diet: effects on meat quality.

    Science.gov (United States)

    Lanza, M; Fasone, V; Galofaro, V; Barbagallo, D; Bella, M; Pennisi, P

    2004-10-01

    The purpose of this trial was to study the effects of citrus pulp inclusion in ostrich diets on meat quality, evaluated on iliofibularis and gastrocnemius muscles. M. iliofibularis had a lower ultimate pH (Piliofibularis. M. gastrocnemius had a lower proportion of C14:0 (Piliofibularis. Citrus pulp diet increased (P<0.05) meat ultimate pH and reduced cooking losses (P<0.05) as compared to the control diet. Meat from animals given citrus pulp had lower crude fat (P<0.05) and ash percentages (P<0.05) in comparison to that from the control group. The proportions of intramuscular saturated and monounsaturated fatty acids were lower (P<0.05) in the citrus pulp group as compared to the control one. Meat from the citrus pulp treatment group had a higher (P<0.05) percentage of polyunsaturated fatty acids than meat from the control treatment. In particular, meat from ostriches given citrus pulp diet exhibited higher C18:2ω6 (P<0.05) and C20:4ω6 (P<0.05) contents that accounted for a higher ω6/ω3 ratio (P<0.05) as compared to the control group. Overall, the use of a citrus pulp-included diet in ostrich feeding did not adversely affect meat quality and, therefore, citrus pulp seems to be a possible ingredient to reduce feeding costs.

  4. [Evaluation of the possibilities to increase the content of conjugated linoleic acid (CLA) in meat and meat product].

    Science.gov (United States)

    Piotrowska, Anna; Swiader, Katarzyna; Waszkiewicz-Robak, Bozena; Swiderski, Franciszek

    2012-01-01

    The paper characterizes pro-health properties of conjugated linoleic acid (CLA) and assesses the possibility of increasing their content in pork and pork meat products. Studies conducted on animals indicate antitumor, antiatherosclerotic and antiinflammatory effect ofCLA, also find impact on reducing body fat and increasing muscle growth. However, the number of observations concerning human populations is insufficient to fully evaluate the relationship between CLA intake and reducing the risk of lifestyle diseases. Therefore, it is necessary to conduct further research. Literature data indicate that the use in pigs feed suplementation with CLA preparations, can increase the content of these compounds in the meat and also show, that isomer cis-9, trans-11 is accumulated at significantly higher level. However, these changes were accompanied by increased the share of saturated fatty acids at the expense of monounsaturated which is unfavorable for human health. A better way to increase the CLA content in pork meat appears to be the addition of CLA preparation during the production process, because it does not affect the level of saturated fats. Pork and pork meat products enriched in CLA are characterized by low susceptibility to oxidation, which may result from the coupling of double bonds, antioxidantive properties of conjugated linoleic acid and the increased content of saturated fatty acids. The issue of beneficial effects on human health of pork and pork products with a higher content of CLA, requires further studies conducted on humans. Only then these products can be classified as a functional foods.

  5. Reindeer meat – is it always tender, tasty and healthy?

    Directory of Open Access Journals (Sweden)

    Eva Wiklund

    2007-04-01

    Full Text Available Meat with high pH values, so called DFD (Dark, Firm, Dry meat, is a persistent quality defect foundmin all meat species. DFD shortens shelf life, especially for vacuum-packed meat and affects meat colour, tenderness and water-holding properties. High pH values in reindeer meat have been related to pre-slaughter handling stress and poor nutritional status of the animals. There are numerous reports that variation in muscle pH and glycogen content give rise to considerable variations in meat tenderness in species such as beef and lamb. In contrast, reindeer meat has been found to be extremely tender regardless of ultimate pH. This phenomenon has been related to the speed of post mortem protein degradation and the small muscle fibre size in reindeer. Previous research has demonstrated that the fatty acid composition of meat changes in response to diets. Generally, a higher proportion of long, unsaturated fatty acids were found in meat from grazing animals compared with animals fed a grain-based diet. Reindeer meat has been found to contain moderate amounts of polyunsaturated fatty acids (PUFA, especially so-called n-3 (or omega-3 PUFAs. The PUFAs are known to be susceptible to oxidation and may therefore be easily oxidized during processing by techniques like smoking and drying. A trained sensory panel concluded that meat from reindeer fed commercial feed scored higher for liverish and sweet flavours and lower for off-flavou (i.e. ‘grass’, ‘wild’ and ‘game’ compared with meat from grazing animals. Consumer preference tests on reindeer meat showed that 50 per cent of the consumers preferred meat from grazing reindeer and 50 per cent meat from pellet-fed animals. Recent reindeer meat research has included new feed mixtures using ingredients like linseed and fishmeal. Crushed linseed in the feed gave meat with a fat composition similar to that of natural pasture, which meant more PUFA than in meat from reindeer fed the normal grain

  6. Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle

    Directory of Open Access Journals (Sweden)

    Agnieszka Iwanowska

    2010-06-01

    Full Text Available Background. Principal parameters determining meat nutritional value, its culinary and processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The objective of the presented research project was to compare the slaughter value, basic composition and the course of pH changes in meat obtained from young bulls of four cattle breeds: Limousine, Hereford, and Polish Holstein-Frisian of Black and White variety and Polish Red. Material and methods. In carcasses proportions of meat, fat and bones were determined using the dissection method. Chemical analyses were carried out on the longissimus dorsi muscle which was cut out from chilled carcasses. Samples were stored in vacuum bags for 10 days at 2°C. Results. Higher slaughter values were obtained in the case of beef breeds in comparison with the native once. With the age, fat and protein content in meat increased, while the content of water decreased. Meat of Limousine and Polish Red breeds was characterised by the highest protein content in the muscle tissue in contrast to that of Hereford breed in which its concentration was the lowest and was accompanied by the highest fat content. The process of meat acidification in all examined animals was slow and in general the final pH value was low. However, in the case of the beef type cattle slightly higher final meat pH values were recorded. Conclusions. The diversity of principal quality indices of culinary meat between compared breeds of young bulls was small, however often statistically significant. The analysis of the slaughter value revealed that the Polish Red cattle breed achieved dressing percentage similar to that of Hereford of beef type cattle. The Limousine bulls revealed the highest dressing and meatiness from all analysed animals. The highest protein content was found in the Limousine and Polish Red breeds despite the fact that they do not belong to the same

  7. TECHNOLOGICAL PROPERTIES OF CHICKENS MEAT AFTER APPLICATION OF PROPOLIS EXTRACT IN THEIR DIET

    Directory of Open Access Journals (Sweden)

    Jaroslav Pochop

    2012-04-01

    Full Text Available In the experiment, we used propolis extract (200 mg.kg-1 in feed mixture during 40 days of feeding (experimental group of Ross 308 chickens. Then, we evaluated technological properties of poultry meat stored by freezing at -18 °C for 3 months. In the breast muscle, pH was 6.04 for control group and significantly lower (P≤0.01 5.86 for experimental group but without negative influence on meat quality. In the thigh muscle, pH values between the groups (control – 6.12; experimental – 6.15 were not significant (P≥0.05. In the breast muscle, colour of meat was 26.17% R (control group and 25.85% R (experimental group. Paler colour of meat was insignificantly recorded in control group. In thigh muscle, we found (P≥0.05 a higher value 18.78% R in experimental group compared with control group (18.57% R. In the breast muscle, shear force was slightly higher (P≥0.05 in experimental group (1.59 kg.cm-2 compared with control group (1.58 kg.cm-2. In the thigh muscle, higher value of shear force (P≥0.05 was recorded in control group (1.35 kg.cm-2 compared with experimental group (1.29 kg.cm-2. Baking losses were higher by 1.19% (P≥0.05 in experimental group (30.59% compared with control group (29.40%. Results of the experiment confirm that propolis extract (200 mg.kg-1 can be applied in nutrition of Ross 308 chickens, because it has not negative effects and has not significant influence on selected technological indicators of poultry meat quality.

  8. Electrical stimulation affects metabolic enzyme phosphorylation, protease activation and meat tenderization in beef

    DEFF Research Database (Denmark)

    Li, C.B.; Li, J.; Zhou, G.H.

    2012-01-01

    The objective of this study was to investigate the response of sarcoplasmic proteins in bovine longissimus muscle to low-voltage electrical stimulation (ES, 80 V, 35 s) after dressing and its contribution to meat tenderization at early postmortem time. Proteome analysis showed that ES resulted...... muscles up to 24 h. Immunohistochemistry and transmission electron microscopy further indicated that lysosomal enzymes were released at early postmortem time. ES also induced ultrastructural disruption of sarcomeres. In addition, ES accelerated (P

  9. A comparison of histological and chemical analysis in mechanically separated meat

    OpenAIRE

    Petr Komrska; Bohuslava Tremlová; Pavel Štarha; Jana Simeonovová; Zdenka Randulová

    2011-01-01

    The aim of this study was evaluation of quality of mechanically separated chicken meat (MSCM) samples obtained by three different separators, by means of a histological (qualitative and quantitative) and chemical examination. Histological examinations used Green Trichrome and Alizarine red staining. The examination was focused on the evaluation of muscle, fat, collagenous connective tissue, bone fragment and calcium content and on the degree of damage to the muscle fibres. Chemical analysis w...

  10. 冻融对早胜牛肉品质及微细结构的影响%Effects of Freezing-thawing on Muscle Quality and Microstructure of Zaosheng Cattle Meat

    Institute of Scientific and Technical Information of China (English)

    阿依木古丽; 蔡勇; 陈士恩; 申晓荣

    2011-01-01

    In order to study the effects of repetitive freezing-thawing on beef quality, 2. 0-2. 5 years old bullock Zaosheng cattle were selected, longissimus dorsi (LD) were collected and cut into 6 samples randomly, weighted and vacuum packed and repetitively freezing-thawing different times, then thawing loss (TL) , cooking loss (CL) , water loss(WL) , shear force(SF) , pH and microstructure were studied. The results showed that compared with fresh beef, repetitive freezing-thawing significantly increased the TL and CL; WL were increased significantly after freezing-thawing once; SF were significantly increased when freezing-thawing twice and then decreased; Freezing-thawing increased the spaee between muscle fiber, confused fiber bundles, and shortened sarcomere, vacuolated structure formation in the mitochondria, blurred even disappeared Z disc. The results demonstrated that repetitive freezingthawing seriously damaged the structure of beef and declined the muscle quality of Zaosheng cattle.%为探讨反复冻融对早胜牛肉品质的影响,选取2.0~2.5岁阉割牛背最长肌,随机分成6组,称重,真空包装,进行不同次数的反复冷冻-解冻试验,分别榆测原料肉解冻损失、煮制损失、失水率、熟肉剪切力及pH,并观察原料肉显微超微结构的变化.结果显示,随着反复冻融次数的增加,原料肉解冻损失和煮制损失极显著增加,失水率只在第1次冻融后显著增加,剪切力先显著增加后再降低,pH随着冻融次数增加而显著降低,肌纤维结构混乱,肌束及肌原纤维间隙增加,肌节略微缩短,线粒体肿胀、空泡样变,Z线错位排列,甚至溶解、消失.结果表明,反复冻融严重破坏了早胜牛肉的组织结构,显著降低了肉品质.

  11. Significance of authenticity in meat and meat products in Iran

    Directory of Open Access Journals (Sweden)

    Tahereh Rezazadeh

    2014-06-01

    Full Text Available The Authenticity of meat products is very important for religious and health reasons in Iran. According to legislation in Iran, the consumption and importation of pork, horse, donkey and cat products should be banned. Therefore, the identification of meat products cannot be judged solely by its appearance. This issue led to the authenticity of bovine, sheep, pig, horse, donkey, chicken and soya (Glycine max in raw and processed meat products.In this study, specific primers were designed for the identification of pig ( base pair, donkey (325 base pair, chicken (391 base pair, sheep (499 base pair, horse (607 base pair, soya (707 base pair and bovine (853 base pair by Polymerase chain reaction. Following PCR, expected,, , 499,,  and  base pair fragments were detectable in pig, donkey, chicken, sheep, horse, soya and bovine, respectively. This protocol can be used for identification of raw and processed meat products in various animal species for replication to regulatory obligations for meat species safety in Iran.

  12. Muscle Disorders

    Science.gov (United States)

    Your muscles help you move and help your body work. Different types of muscles have different jobs. There are many problems that can affect muscles. Muscle disorders can cause weakness, pain or even ...

  13. Muscle Cramps

    Science.gov (United States)

    Muscle cramps are sudden, involuntary contractions or spasms in one or more of your muscles. They often occur ... minutes. It is a very common muscle problem. Muscle cramps can be caused by nerves that malfunction. Sometimes ...

  14. Snail meat: Significance and consumption

    Directory of Open Access Journals (Sweden)

    Dragićević Olgica

    2005-01-01

    Full Text Available The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller Helixpomatia (Linne, Helix iucorum (Linne, Helix aperta (Born, Eobania vermiculata (Miiller. Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mineral, essential amino acid and fatty acid content. The composition of snail meat is presented. In addition, the composition of different snail species and the part analyzed (pedal mass and visceral mass is presented. Also, the differences in composition according to the species (snail meat horse/chicken meat, beef, swine meat, fish meat are presented. The French are the world's leading consumers of snails. !n France snails come to market in a variety of ways. Estimated consumption of snails in France is around 40 000 tones/year. Total French imports account for 25% of world imports. France is also the leading exporter of prepared snails, mainly sold as preserved snails and prepared dishes. Snail imports have been much higher than exports (65 tones exported in 2002. vs. 2.700 tones imported. Despite the large consumption, only 3% of snails in France come from production (farming. Italy is in second place in the world consumption of snails, and Spain and Germany are in the third and fourth place. The development of snails consumption in Italy is followed with the same amount of production of snails in the whole biological circle. In 2001, from 24,700 tons, 9,350 tons (37.8% came from production, 6 00 tons (2.4% came from nature, and 14,750 tons (59.70% came from imports (frozen, fresh and prepared snails. In Serbia, at the beginning of 2005, we had over 400 registered farms for snail production.

  15. Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs.

    Science.gov (United States)

    Bee, G; Jacot, S; Guex, G; Biolley, C

    2008-05-01

    Dietary linseed supply efficiently elevates the linolenic acid concentration of pork. The main problem of increasing the n-3 fatty acid tissue levels arises from a higher susceptibility to lipid oxidation. Increasing the saturation level of tissue lipids by the dietary inclusion of conjugated linoleic acids (CLA) or tallow might prevent oxidation. Thus, the aim of the study was to evaluate the impact of dietary CLA or tallow supplementation combined with extruded linseed on the growth performance, carcass characteristics and fatty acid profile of muscles (longissimus, semimembranosus, biceps femoris) and subcutaneous fat (SF). The enzyme activity of the de novo lipogenesis and stearoyl-CoA desaturase in the SF was also assessed. From 18 to 104 kg BW, 32 Swiss Large White barrows were fed a diet supplemented with either: (1) 2% linseed (L2); (2) 3% linseed (L3); (3) 2% linseed + 1% CLA (L2-C) or (4) 2% linseed + 1% tallow (L2-T). The linolenic and eicosatrienoic acid concentrations were higher (P 0.05) affected by the dietary fats, whereas Δ9-desaturase activity was depressed (P tallow, combined with extruded linseed enhanced the oxidative stability of pork probably by lowering the degree of unsaturation of the lipids without affecting the improved ∑n-6/∑n-3 ratio.

  16. Determination of advanced glycation endproducts in cooked meat products.

    Science.gov (United States)

    Chen, Gengjun; Smith, J Scott

    2015-02-01

    Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Meat quality of lambs fed diets with peanut cake.

    Science.gov (United States)

    Bezerra, L S; Barbosa, A M; Carvalho, G G P; Simionato, J I; Freitas, J E; Araújo, M L G M L; Pereira, L; Silva, R R; Lacerda, E C Q; Carvalho, B M A

    2016-11-01

    Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat.

  18. Fresh meat color evaluation using a structured light imaging system

    DEFF Research Database (Denmark)

    Trinderup, Camilla Himmelstrup; Kim, Yuan H. Brad

    2015-01-01

    The objective of this study was to investigate the efficacy of a computer vision system (CVS) with structured light for meat color assessment. Three muscles (longissimus dorsi (LD), semimembranosus (SM), and psoas major (PM)) from eight beef carcasses were obtained at 1 day postmortem, vacuum...... packaged and assigned to three aging periods (9, 16, and 23 days). After aging, steaks were cut and displayed for 7 days at 3 °C under light. The surface colors were evaluated by using a Minolta, the CVS and trained color panel. In general, the CVS was highly correlated to the sensory scores, and showed...... an equivalent meat color assessment compared to the colorimeter. The CVS had a significantly higher correlation with the panel scores for the lighter and more color stable samples compared to the colorimeter. These results indicate that the CVS with structured light could be an appropriate alternative...

  19. Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey

    Directory of Open Access Journals (Sweden)

    Bentley James

    2003-11-01

    Full Text Available Abstract Genetic parameters for meat quality traits and their relationships with body weight and breast development were estimated for a total of 420 male turkeys using REML. The birds were slaughtered in a commercial plant and the traits measured included pH at 20 min (pH20 and 24 h post-mortem (pHu and colour of the breast and thigh meat. The heritabilities of the rate and the extent of the pH fall in the breast muscle were estimated at h2 = 0.21 ± 0.04 and h2 = 0.16 ± 0.04, respectively. Heritabilities ranging from 0.10 to 0.32 were obtained for the colour indicators in the breast muscle. A marked negative genetic correlation (rg = -0.80 ± 0.10 was found between pH20 and lightness (L* of breast meat, both traits corresponding to PSE indicators. The pH20 in the thigh muscle had a moderate heritability (h2 = 0.20 ± 0.07 and was partially genetically related to pH20 in the breast muscle (rg = 0.45 ± 0.17. Body weight and breast yield were positively correlated with both initial and ultimate pH and negatively with the lightness of breast meat.

  20. Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare e maciez da carne Characterization of rigor mortis process of muscle Ilio-ischiocaudalis of pantanal alligator (Caiman crocodilus yacare and meat tenderness

    Directory of Open Access Journals (Sweden)

    Juliana Paulino Vieira

    2012-03-01

    Full Text Available Este trabalho utilizou seis carcaças de jacaré-do-pantanal (Caiman crocodilus yacare com o objetivo de caracterizar o processo de rigor mortis do músculo Ílio-ischiocaudalis durante o resfriamento industrial e avaliar a maciez dessa carne. Os jacarés foram escolhidos aleatoriamente e abatidos na Cooperativa de Criadores do Jacaré do Pantanal (COOCRIJAPAN, Cáceres, Mato Grosso. Após a sangria, aferiu-se as variações das temperaturas da câmara de resfriamento, das carcaças e o pH. Foram colhidas amostras para determinação do comprimento de sarcômero, da força de cisalhamento e perdas por cozimento em diferentes intervalos de tempo (0,5, 3, 5, 7, 10, 12, 15, 24 e 36h. A temperatura da câmara de resfriamento variou de 2,6°C (0,5h a 0,9°C (36h e a temperatura média das carcaças variou de 21,0°C a 4,2°C, respectivamente. O pH médio inicial do músculo foi de 6,7 e o final 5,6 e a contração máxima do sarcômero do músculo Ilio-ischiocaudalis ocorreu na 15ª hora após a sangria (1,5µm. Essa carne apresentou força de cisalhamento menor que 6,0kg.This paper studied six pantanal alligators (Caiman crocodilus yacare carcass with goal of rigor mortis process characterization of Ilio-ischiocaudalis muscle during industrial cooling and meat tenderness. The alligators were randomly assembled and slaughtered at Cooperativa de Criadores do Jacaré do Pantanal (COOCRIJAPAN - Cáceres- Mato Grosso After exsanguination, were mensured temperature of chilling room and carcasses, pH and samples were collected for determination the sarcomere length, shear force and cooking loss at different times (0.5, 3, 5, 7, 10, 12, 15, 24 and 36 hours. The temperature of chilling room varied from 2.6°C (0.5h to 0.9°C (36h and the mean carcass temperature from 21.0°C to 4.2°C, respectively. The mean initial pH of the muscle was 6.7 and the final was 5.6. The smallest sarcomere size ocurred at 15 hours after exsanguination (1.5µm. This meat presents

  1. What is artiifcial meat and what does it mean for the future of the meat industry?

    Institute of Scientific and Technical Information of China (English)

    Sarah P F Bonny; Graham E Gardner; David W Pethick; Jean-Franois Hocquette

    2015-01-01

    The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must ifnd solutions to issues regarding animal welfare, health and sustainability and wil have to do so in the face of competition from emerging non-traditional meat and protein products in an increasingly complex regulatory environment. These novel meat and protein products, otherwise known as‘artiifcial meat’ are utilising ground breaking technologies designed to meet the issues facing the conventional meat industry. These artiifcial meats, in vitro or cultured meat and meat from genetical y modiifed organisms have no real capacity to compete with conventional meat production in the present environment. However, meat replacements manufactured from plant proteins and mycoproteins are currently the biggest competitors and are gaining a smal percentage of the market. Manufactured meats may push conventional meat into the premium end of the market, and supply the bulk, cheap end of the market if conventional meat products become more expensive and the palatability and versatility of manufactured meats improve. In time the technology for other artiifcial meats such as meat from genetic modiifed organisms or cultured meat may become sufifciently developed for these products to enter the market with no complexity of the competition between meat products. Conventional meat producers can assimilate agroecology ecology concepts in order to develop sustainable animal production systems. The conventional meat industry can also beneift from assimilating biotechnologies such as cloning and genetic modiifcation technologies, using the technology to adapt to the changing environment and respond to the increasing competition from artiifcial meats. Although it wil depend at least partly on the evolution of conventional meat production, the future of artiifcial meat produced from stem cel s appears uncertain at this time.

  2. Kangaroo mother care diminishes pain from heel lance in very preterm neonates: A crossover trial

    Directory of Open Access Journals (Sweden)

    McNaughton Kathryn

    2008-04-01

    Full Text Available Abstract Background Skin-to-skin contact, or kangaroo mother care (KMC has been shown to be efficacious in diminishing pain response to heel lance in full term and moderately preterm neonates. The purpose of this study was to determine if KMC would also be efficacious in very preterm neonates. Methods Preterm neonates (n = 61 between 28 0/7 and 31 6/7 weeks gestational age in three Level III NICU's in Canada comprised the sample. A single-blind randomized crossover design was employed. In the experimental condition, the infant was held in KMC for 15 minutes prior to and throughout heel lance procedure. In the control condition, the infant was in prone position swaddled in a blanket in the incubator. The primary outcome was the Premature Infant Pain Profile (PIPP, which is comprised of three facial actions, maximum heart rate, minimum oxygen saturation levels from baseline in 30-second blocks from heel lance. The secondary outcome was time to recover, defined as heart rate return to baseline. Continuous video, heart rate and oxygen saturation monitoring were recorded with event markers during the procedure and were subsequently analyzed. Repeated measures analysis-of-variance was employed to generate results. Results PIPP scores at 90 seconds post lance were significantly lower in the KMC condition (8.871 (95%CI 7.852–9.889 versus 10.677 (95%CI 9.563–11.792 p CI 103–142 versus 193 seconds (95%CI 158–227. Facial actions were highly significantly lower across all points in time reaching a two-fold difference by 120 seconds post-lance and heart rate was significantly lower across the first 90 seconds in the KMC condition. Conclusion Very preterm neonates appear to have endogenous mechanisms elicited through skin-to-skin maternal contact that decrease pain response, but not as powerfully as in older preterm neonates. The shorter recovery time in KMC is clinically important in helping maintain homeostasis. Trial Registration (Current

  3. Kangaroo mother care: a multi-country analysis of health system bottlenecks and potential solutions

    Science.gov (United States)

    2015-01-01

    Background Preterm birth is now the leading cause of under-five child deaths worldwide with one million direct deaths plus approximately another million where preterm is a risk factor for neonatal deaths due to other causes. There is strong evidence that kangaroo mother care (KMC) reduces mortality among babies with birth weight hospital discharge with follow-up. The World Health Organization has endorsed KMC for stabilised newborns in health facilities in both high-income and low-resource settings. The objectives of this paper are to: (1) use a 12-country analysis to explore health system bottlenecks affecting the scale-up of KMC; (2) propose solutions to the most significant bottlenecks; and (3) outline priority actions for scale-up. Methods The bottleneck analysis tool was applied in 12 countries in Africa and Asia as part of the Every Newborn Action Plan process. Country workshops involved technical experts to complete the survey tool, which is designed to synthesise and grade health system "bottlenecks", factors that hinder the scale-up, of maternal-newborn intervention packages. We used quantitative and qualitative methods to analyse the bottleneck data, combined with literature review, to present priority bottlenecks and actions relevant to different health system building blocks for KMC. Results Marked differences were found in the perceived severity of health system bottlenecks between Asian and African countries, with the former reporting more significant or very major bottlenecks for KMC with respect to all the health system building blocks. Community ownership and health financing bottlenecks were significant or very major bottlenecks for KMC in both low and high mortality contexts, particularly in South Asia. Significant bottlenecks were also reported for leadership and governance and health workforce building blocks. Conclusions There are at least a dozen countries worldwide with national KMC programmes, and we identify three pathways to scale: (1

  4. Biogenic amines in meat and fermented meat products

    Directory of Open Access Journals (Sweden)

    Joanna Stadnik

    2010-09-01

    Full Text Available Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

  5. 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.

  6. Promise and Ontological Ambiguity in the In vitro Meat Imagescape: From Laboratory Myotubes to the Cultured Burger

    OpenAIRE

    Stephens, N.; Ruivenkamp, M

    2016-01-01

    In vitro meat, also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high profile moment in 2013 when a cultured burger was cooked and tasted in a press conference. Images of the burger featured in the international media and were circulated across the internet. These images – literally marks on a two-dimension surface - do important work in establishing what in vitro meat is and what it can do. A combination of visual semiotic...

  7. Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat.

    Science.gov (United States)

    Popp, J; Krischek, C; Janisch, S; Wicke, M; Klein, G

    2013-05-01

    It has been suggested that the color of turkey breast meat influences both physico-chemical and microbiological properties of raw fermented sausages. In this study, raw fermented sausages were produced with turkey breast meat in 3 different colors (pale, normal, or dark), which were obtained from 2 fast-growing-genetic-line toms at 2 slaughterhouses. Prior to the sausage production, the breast muscles were sorted into color groups according to the lightness values determined at 24 h postmortem. This meat was subsequently processed to raw fermented sausages using 1.5 or 2.5% curing salt (CS). The pale meat had higher lightness, electrical conductivity, and drip loss, whereas the dark meat showed a darker color only. The physico-chemical (pH, water activity), visual (lightness, redness), and microbial (total plate count) properties of the sausages were not influenced by the color of the turkey breast meat. The sausage made with 2.5% CS had lower aw and higher ash and hardness values than the sausages produced with 1.5% CS. In conclusion, processing of differently colored turkey meat to raw fermented sausages does not influence the quality characteristics of the products. Based on these findings, there is no reason for the sausage producer to separate turkey breast muscles by color before producing raw fermented sausages.

  8. Effects of Chia (Salvia hispanica L. seed supplementation on rabbit meat quality, oxidative stability and sensory traits

    Directory of Open Access Journals (Sweden)

    Paolo Cornale

    2010-02-01

    Full Text Available Chia (Salvia hispanica L. seed (SHS dietary supplementation is effective in improving the nutritional quality of rabbit meat for consumers and could contribute to the novel concept of “functional food” in human nutrition. A trial has been conducted in order to verify the effects of three levels (0, 10, or 15% of SHS inclusion in a rabbit diet on the meat quality, oxidative stability and sensory traits. The dietary treatment did not induce any differences in the ultimate pH, chemical composition, drip losses of the longissimus dorsi muscle or the initial and ultimate pH of the biceps femoris muscle, but the SHS supplementation increased cooking losses of the rabbit meat. The inclusion of SHS also reduced oxidative stability during meat storage. No adverse effects were observed on the meat quality or customer acceptability. The inclusion of SHS in rabbit diets, which is effective in improving the n-3 polyunsaturated fatty acids content of meat, increased the lipid oxidation in the hind leg meat. An improvement in tissue oxidative stability could be obtained by feeding rabbits with higher levels of antioxidants.

  9. SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR CONTAMINATION OF PROCESSED MEAT PRODUCTS WITH UNDECLARED POULTRY COMPONENTS

    Directory of Open Access Journals (Sweden)

    M. Yu. Minaev

    2017-01-01

    Full Text Available  Differentiation between adulteration and accidental meat raw material contamination in meat industry enterprises that carry out the combined processing of slaughtering products from farm animals and poultry is necessary to establish a threshold of technically non-removable impurities. Justification of the thresholds, e.g. for chicken meat, requires determination of the target analytical matrix, which content in meat raw material is stable. In the Russian certified methods, the species-specific DNA matrix for chickens is a multi-copy gene of cytochrome B in mitochondrial DNA. Taking into consideration that mitochondrial DNA copy number can depend on a muscle fiber type, animal age, and other factors, the effectiveness of using multi-copy mitochondrial genes for quantifying the poultry content in meat products was justified in this study. Analysis of the samples from the pectoral and hip muscles of three chicken carcasses and one duck carcass obtained from different manufacturers showed that the poultry pectoral and hip muscles contained approximately equal amounts of mitochondrial DNA, which allows its use as a matrix to justify the level of technically non-removable chicken impurities in finished meat products.  

  10. 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.

  11. Effect of probiotics on broiler meat quality

    African Journals Online (AJOL)

    STORAGESEVER

    2009-08-04

    Aug 4, 2009 ... INTRODUCTION. There is currently a world trend to reduce the use of anti- ... this study was undertaken to know the effect of probiotics .... tics fed broilers. ..... International Organization for Standardization, on meat and meat.

  12. Additives In Meat and Poultry Products

    Science.gov (United States)

    ... Viewer (JSR 286) Actions ${title} Loading... Additives in Meat and Poultry Products People have been using food additives for thousands ... may be used in canned hams or jellied meat products. HUMECTANT - substance added to foods to help retain ...

  13. STUDY REGARDING THE LEGISLATIVE CONDITIONS IN THE EUROPEAN UNION IMPORT FOR FRESH MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    S. STANCIU

    2013-12-01

    Full Text Available The European Union is by far the biggest importer of food worldwide. Import rulesfor meat and meat products are fully harmonized and the European Commissionacts as the competent authority on behalf of the 25 Member States. The EUCommission is the sole negotiating partner for all non-EU countries in questionsrelated to import conditions for meat and meat products.

  14. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which

  15. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    .... “Potted Meat Food Product” and “Deviled Meat Food Product” shall not contain cereal, vegetable flour... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  16. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which fa

  17. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which fa

  18. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND... COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.311 Chow mein vegetables with meat, and...

  19. 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.

  20. Comparisons of different muscle metabolic enzymes and muscle fiber types in Jinhua and Landrace pigs.

    Science.gov (United States)

    Guo, J; Shan, T; Wu, T; Zhu, L N; Ren, Y; An, S; Wang, Y

    2011-01-01

    Western and indigenous Chinese pig breeds show obvious differences in muscle growth and meat quality, however, the underlying molecular mechanism remains unclear. The main objective of this study was to evaluate the breed-specific mechanisms controlling meat quality and postmortem muscle metabolism. The specific purpose was to investigate the variations in meat quality, muscle fiber type, and enzyme activity between local Jinhua and exotic Landrace pigs at the same age (180 d of age), as well as the same BW of 64 kg, respectively. We compared differentially expressed muscle fiber types such as types I and IIa (oxidative), type IIb (glycolytic), as well as type IIx (intermediate) fibers in LM and soleus muscles of Jinhua and Landrace pigs using real-time reverse-transcription PCR. Furthermore, the metabolic enzyme activities of lactate dehydrogenase, as well as succinic dehydrogenase and malate dehydrogenase, were used as markers of glycolytic and oxidative capacities, respectively. Results showed that Jinhua pigs exhibited greater intramuscular fat content and less drip loss compared with the Landrace (P Landrace (P Landrace (P Landrace pigs. These results may provide valuable information for understanding the molecular mechanism responsible for breed specific differences in growth performance and meat quality.

  1. Microorganism Reduction Methods in Meat Products

    OpenAIRE

    ZÁHOROVÁ, Jana

    2011-01-01

    In Bachelor thesis I deal with a theme of the influences on the reduction of microorganisms of meat products. First, I focused on the characteristics of individual organisms, the factors affecting their growth, incidence of microorganisms in meat, forms of microbial degradation and contamination of meat microorganisms in slaughterhouses. The next section deals with the means to fight against microorganisms and methods which can reduce their presence in meat products. In the end there is menti...

  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. 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 margin

  4. Variations in land requirements for meat production

    NARCIS (Netherlands)

    Elferink, E.V.; Nonhebel, S.

    2007-01-01

    Production of meat requires substantial amounts of feed grains which in turn require vast amounts of land. Future population growth and increase in consumption will raise the demand for meat and with it the land required for meat production. This paper analyses the various factors that affect land r

  5. Meat consumption, diabetes and its complications

    NARCIS (Netherlands)

    Feskens, E.J.M.; Sluik, D.; Woudenbergh, van G.J.

    2013-01-01

    Several prospective studies have reported that risk of type 2 diabetes (T2DM) is elevated in meat consumers, especially when processed meats are consumed. Elevated risks of coronary heart disease (CHD) and stroke in meat consumers have also been reported. In this overview, the evidence regarding mea

  6. Processed Meat Ingredients: Past, Present and Future

    Science.gov (United States)

    Ingredients were first utilized to preserve meat and improve its palatability which date back to when our ancestors used salt and fire to preserve meat. Since that time man has incorporated a wide variety of ingredients to develop unique meat products and find ways to extend the shelf life of these ...

  7. Variations in land requirements for meat production

    NARCIS (Netherlands)

    Elferink, E. V.; Nonhebel, S.

    2007-01-01

    Production of meat requires substantial amounts of feed grains which in turn require vast amounts of land. Future population growth and increase in consumption will raise the demand for meat and with it the land required for meat production. This paper analyses the various factors that affect land r

  8. Sustainability and meat consumption: is reduction realistic?

    Directory of Open Access Journals (Sweden)

    Jantine Voordouw

    2013-10-01

    Full Text Available Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that eat no meat at least one day per week. Meat-consumption frequencies provide empirical evidence for different modes of “flexitarianism,” including light, medium, and heavy flexitarians. In particular, the existence of heavy flexitarians suggests that the customary position of meat and other animal-based dietary products in the food hierarchy is not inviolable. To improve our understanding of meat reduction, cluster analysis adds information about differences across flexitarians. Given the enormous environmental impact of animal-protein consumption and the apparent sympathy of consumers for meat reduction, it is surprising that politicians and policy makers demonstrate little, if any, interest in strategies to reduce meat consumption and to encourage more sustainable eating practices.

  9. Marsupial and monotreme serum immunoglobulin binding by proteins A, G and L and anti-kangaroo antibody.

    Science.gov (United States)

    Vaz, Paola K; Hartley, Carol A; Browning, Glenn F; Devlin, Joanne M

    2015-12-01

    Serological studies are often conducted to examine exposure to infectious agents in wildlife populations. However, specific immunological reagents for wildlife species are seldom available and can limit the study of infectious diseases in these animals. This study examined the ability of four commercially available immunoglobulin-binding reagents to bind serum immunoglobulins from 17 species within the Marsupialia and Monotremata. Serum samples were assessed for binding, using immunoblots and ELISAs (Enzyme-linked immunosorbent assays), to three microbially-derived proteins - staphylococcal protein A, streptococcal protein G and peptostreptococcal protein L. Additionally, an anti-kangaroo antibody was included for comparison. The inter- and intra-familial binding patterns of the reagents to serum immunoglobulins varied and evolutionary distance between animal species was not an accurate predictor of the ability of reagents to bind immunoglobulins. Results from this study can be used to inform the selection of appropriate immunological reagents in future serological studies in these clades.

  10. A new species of Near-shore Marine Goby (Pisces: Gobiidae: Nesogobius) from Kangaroo Island, Australia.

    Science.gov (United States)

    Hammer, Michael P; Hoese, Douglass F; Bertozzi, Terry

    2015-12-11

    Nesogobius is one of two goby genera with all species wholly restricted to temperate Australian waters. Described here is a new member of the genus discovered during near-shore marine and estuarine fish sampling along the central southern Australian coastline. The tiger sandgoby Nesogobius tigrinus sp. nov. is distinguished from other congeners by a combination of colouration including four prominent vertical black bars on males; morphological characters involving body scales (large), head scales (naked), body depth (slender) and gill opening (wide); meristic counts including a lack of second dorsal and anal fin spines; and mitochondrial DNA sequence divergence. The species appears to be a narrow range endemic, restricted to specific sub-tidal habitat in the unique sheltered embayments of northeast Kangaroo Island. This study forms part of ongoing investigations to more fully describe the biodiversity and conservation requirements of the regional ichthyofauna.

  11. Qualitative analysis of meat and meat products by multiplex ...

    African Journals Online (AJOL)

    Jane

    2011-08-22

    Aug 22, 2011 ... an allergy against special meat and Its products do not. *Corresponding author. ... Some of the PCR approaches used for the determination of the identity of .... Categorized according to the type of process. PM. 57. 61.3. RMM.

  12. Bacterial spoilage of meat and cured meat products.

    Science.gov (United States)

    Borch, E; Kant-Muermans, M L; Blixt, Y

    1996-11-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens. The main defects in meat are off-odours and off-flavours, but discolouration and gas production also occur. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour off-flavours, discolouration, gas production, slime production and decrease in pH, consist of B. thermosphacta, Carnobacterium spp. Luctobacillus spp. Leuconostoc spp. and Weissella spp. Analysis of spoilage as measured by bacterial and chemical indicators is discussed. It is concluded that a multivariate approach based on spectra of chemical compounds, may be helpful in order to analyse spoilage, at least for spoilage caused by lactic acid bacteria. The consequences of bacteria bacteria interactions should be evaluated more.

  13. Should we stop meating like this? Reducing meat consumption through substitution

    OpenAIRE

    Apostolidis, Chrysostomos; McLeay, Fraser

    2016-01-01

    High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to rep...

  14. Genetic evaluation of the Association of Zoos and Aquariums Matschie's tree kangaroo (Dendrolagus matschiei) captive breeding program.

    Science.gov (United States)

    McGreevy, Thomas J; Dabek, Lisa; Husband, Thomas P

    2011-01-01

    Matschie's tree kangaroo (Dendrolagus matschiei) is an endangered species that has been bred in captivity since the 1970s. In 1992, the Tree Kangaroo Species Survival Plan(®) (TKSSP) was established to coordinate the captive management of Association of Zoos and Aquariums (AZA) D. matschiei. The TKSSP makes annual breeding recommendations primarily based on the mean kinship (MK) strategy. Captive breeding programs often use the MK strategy to preserve genetic diversity in small populations-to avoid the negative consequences of inbreeding and retain their adaptive potential. The ability of a captive breeding program to retain the population's genetic diversity over time can be evaluated by comparing the genetic diversity of the captive population to wild populations. We analyzed DNA extracted from blood and fecal samples from AZA (n = 71), captive (n = 28), and wild (n = 22) D. matschiei using eight microsatellite markers and sequenced the partial mitochondrial DNA control region gene. AZA D. matschiei had a similar expected heterozygosity (H(e) = 0.595 ± 0.184) compared with wild D. matschiei (H(e) = 0.628 ± 0.143), but they had different allelic frequencies (F(ST) = 0.126; P < 0.001). AZA D. matschiei haplotype diversity was almost two times lower than wild D. matschiei Ĥ = 0.740 ± 0.063. These data will assist management of AZA D. matschiei and serve as a baseline for AZA and wild D. matschiei genetic diversity values that could be used to monitor future changes in their genetic diversity. © 2010 Wiley Periodicals, Inc.

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

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    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.

  16. The Influence of Zinc in Nutrition on Meat Quality of Young Goats

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    Alena Saláková

    2011-12-01

    Full Text Available A total of 22 young goats were used to assess the effect of two organic zinc sources, i.e. Zn lactate and Zn chelate, compared with Zn oxide and a control treatment without Zn supplementation on meat quality and zinc concentration in muscle. Muscle pH and colour (L*– lightness, a* – redness, b* – yellowness were determined in the triceps brachii muscles, immediately after slaughter and chilling (24 h. Zn content, chemical composition (dry matter, fat, protein and collagen content, drip losses, cook losses, hardness, cohesiveness, pH (48 h and colour (48 h were determined. We did not found statistical significant differences in meat quality between treatments. Significant difference was found in concentration of Zn only between control and group receiving Zn oxide (P < 0.05.

  17. Preliminary results on mineral content of some beef muscles

    Directory of Open Access Journals (Sweden)

    A. Cignetti

    2010-01-01

    Full Text Available Regarding the growing interest of consumers for nutritional aspect of food, little data are available on meat mineral content. Among the factors influencing minerals, muscle appears interesting: Doornenbal and Murray (1981 found that the concentrations of several minerals were influenced by muscle and sometimes by age, whereas sex and breed differences were less important. This research aimed to evaluate the mineral content in beef muscles.

  18. Analysis of the genetic effects of CAPN1 gene polymorphisms on chicken meat tenderness.

    Science.gov (United States)

    Shu, J T; Zhang, M; Shan, Y J; Xu, W J; Chen, K W; Li, H F

    2015-02-13

    The micromolar calcium-activated neutral protease gene (CAPN1) is a physiological candidate gene for meat tenderness. Four previously identified single nucleotide polymorphism (SNP) markers located within the CAPN1 gene were evaluated for their associations with variation in the meat tenderness of a Chinese indigenous chicken breed, a higher meat quality breed (i.e., Qingyuan partridge chicken), and the commercial Recessive White chicken breed. Warner-Bratzler shear force measurements were used to determine tenderness phenotypes for all animals; intramuscular fat (IMF) content and rate of water loss in the breast muscles were also measured. Genotyping was performed by the polymerase chain reaction-ligase detection reaction method. Polymorphisms were identified for all markers, except CAPN1 2546. The frequency of allele T was zero, and allele C was fixed for CAPN1 2546 in the studied populations. The SNP CAPN1 3535 in the CAPN1 gene was significantly associated with tenderness and other meat quality traits, where animals inheriting the AA genotype had smaller shear force values, lower water loss rates, and higher IMF contents. Moreover, H1 (AAA) was the most advantageous haplotype for meat tenderness. The results of this study confirm some previously documented associations. Furthermore, novel associations have been identified that, following validation in other populations, could be incorporated into breeding programs to improve meat quality.

  19. Factors affecting the water holding capacity of red meat products: a review of recent research advances.

    Science.gov (United States)

    Cheng, Qiaofen; Sun, Da-Wen

    2008-02-01

    The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality.

  20. Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats.

    Science.gov (United States)

    Lee, Joon-Goo; Kim, Su-Yeon; Moon, Jung-Sik; Kim, Sheen-Hee; Kang, Dong-Hyun; Yoon, Hae-Jung

    2016-05-15

    Polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat is cooked using high-temperature methods, such as grilling directly over an open flame. PAHs have been found to be mutagenic-that is, they cause changes in DNA that may increase the risk of cancer. We investigated the effects of grilling procedures on the level of 4 PAHs; benzo[a]anthracene (B[a]A), chrysene (Chr), benzo[b]fluoranthene (B[b]F), and benzo[a]pyrene (B[a]P). PAHs were extracted and determined by gas chromatography with mass detection (GC-MS). With regard to barbecuing successive meat samples with the same batch of burning charcoal, it was observed that stable combustion contribute to reduction of PAHs. Significant reductions in the sum of the four PAHs were observed through treatments which removed meat drippings and smoke with alternative grilling apparatus. The sums of 4 PAHs were reduced 48-89% with dripping removed and 41-74% with the smoke removal treatment in grilled pork and beef meats than conventional grilling. We investigated the components of meats drippings. The major constituent of meat dripping was fat. The most important factor contributing to the production of PAHs in grilling was smoke resulting from incomplete combustion of fat dripped onto the fire.

  1. Levels of Cadmium in White and Brown Meat of Warty Crab (Eriphia verrucosa).

    Science.gov (United States)

    Ariano, A; Voi, A Lo; D'Ambola, M; Marrone, R; Cacace, D; Severino, L

    2015-12-01

    European Union regulations that establish the maximum cadmium (Cd) levels for crab take into account only concentrations found in crab muscle (white meat), mainly from appendages; therefore, other organs and tissues (brown meat) are excluded. The objective of the present study was to evaluate Cd levels in both white and brown crab meat, in order to achieve a more complete assessment of health risk related to human consumption of warty crab. Microwave digestion and atomic absorption spectrometry were used to determine Cd concentrations in warty crab (Eriphia verrucosa) samples collected from the southern Tyrrhenian Sea in Italy. Cd concentrations in all samples of white crab meat were found to be very low (below the limit of quantification), although brown crab meat showed significantly higher Cd concentrations (up to 5.629 mg/kg wet weight; mean value, 1.465 mg/kg). Thus, the consumption of brown meat, common among certain populations of the Mediterranean region, where whole crustaceans are traditionally eaten, substantially increased Cd intake, resulting in alarmingly high estimated weekly intake values.

  2. Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets.

    Science.gov (United States)

    Perlo, F; Bonato, P; Teira, G; Tisocco, O; Vicentin, J; Pueyo, J; Mansilla, A

    2008-07-01

    The meat quality of Corriedale lambs (40kg live weight) produced in the Mesopotamia region (Argentina) was assessed. These lambs had different finishing diets: only native grass pasture, ground alfalfa and alfalfa-linseed pellet (70/30). Carcass yield, longissimus dorsi area, backfat thickness, marbling, pH, meat and subcutaneous fat color, cooking loss, Warner-Bratzler shear force, fat, protein and moisture content were determined. Lambs finished on alfalfa-linseed pellet had the highest carcasses yield and backfat thickness and their meat had a lighter color (higher L(∗) value), higher marbling and tenderness than meat from lambs reared on native grass pasture. Grass-based finishing can lead to the production of leaner meat, with a more reddish color (higher a(∗) value). The ground alfalfa finishing diet seems to be intermediate between native grass pasture and alfalfa-linseed pellet with respect to carcass yield, backfat and meat color. In addition, the animals fed on ground alfalfa showed the highest muscle area.

  3. Fat deposition, fatty acid composition and meat quality: A review.

    Science.gov (United States)

    Wood, J D; Enser, M; Fisher, A V; Nute, G R; Sheard, P R; Richardson, R I; Hughes, S I; Whittington, F M

    2008-04-01

    This paper reviews the factors affecting the fatty acid composition of adipose tissue and muscle in pigs, sheep and cattle and shows that a major factor is the total amount of fat. The effects of fatty acid composition on meat quality are also reviewed. Pigs have high levels of polyunsaturated fatty acids (PUFA), including the long chain (C20-22) PUFA in adipose tissue and muscle. The full range of PUFA are also found in sheep adipose tissue and muscle whereas cattle 'conserve' long chain PUFA in muscle phospholipid. Linoleic acid (18:2n-6) is a major ingredient of feeds for all species. Its incorporation into adipose tissue and muscle in relation to the amount in the diet is greater than for other fatty acids. It is deposited in muscle phospholipid at a high level where it and its long chain products eg aracidonic acid (20:4n-6) compete well for insertion into phospholipid molecules. Its proportion in pig adipose tissue declines as fat deposition proceeds and is an index of fatness. The same inverse relationships are not seen in ruminant adipose tissue but in all species the proportion of 18:2n-6 declines in muscle as fat deposition increases. The main reason is that phospholipid, where 18:2n-6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases. Oleic acid (18:1cis-9), formed from stearic acid (18:0) by the enzyme stearoyl Co-A desaturase, is a major component of neutral lipid and in ruminants the same enzyme forms conjugated linoleic acid (CLA), an important nutrient in human nutrition. Like 18:2n-6, α-linolenic acid (18:3n-3) is an essential fatty acid and is important to ruminants since it is the major fatty acid in grass. However it does not compete well for insertion into phospholipid compared with 18:2n-6 and its incorporation into adipose tissue and muscle is less efficient. Greater biohydrogenation of 18:3n-3 and a long rumen transit time

  4. Carcass composition and meat quality of three different Iberian×Duroc genotype pigs.

    Science.gov (United States)

    Ramírez, R; Cava, R

    2007-03-01

    Carcass composition and meat quality of Longissimus dorsi (LD) and Biceps femoris (BF) muscles from three different Iberian×Duroc genotype pigs were studied: GEN1: ♂ Iberian×♀ Duroc1; GEN2: ♂ Duroc1×♀ Iberian; GEN3: ♂ Duroc2×♀ Iberian. Duroc1 (DU1) were selected for the manufacture of dry-cured meat products while Duroc2 (DU2) were pigs selected for meat production, with high percentages of meat cuts and low carcass fat. Genotype had a significant effect on the differences found while sex had not. GEN2 showed the highest weights at days 180 and 238 of weaning and the highest slaughter weights (day 316) followed by GEN3, while the lowest weights were found in GEN1. GEN3 had well conformed carcasses in comparison with GEN1 and GEN2, since GEN3 showed the highest percentages of ham and loin and the highest weight of loin as well as the lowest back and ham fat thickness. However, the use of DU2 pigs in the cross with Iberian had negative effects on meat quality, as GEN3 gave the worst meat quality in both muscles, postmortem pH, cook and drip loss, and colour and the lowest percentages of intramuscular fat (IMF). In subcutaneous fat (SCF), GEN3 had higher percentages of polyunsaturated fatty acids (PUFA) than GEN2, while GEN2 had higher saturated fatty acids (SFA) levels. In LD, IMF from GEN3 showed the highest percentage of MUFA and PUFA; while the fatty acid profile of GEN2 was more saturated. BF muscle showed similar trends, but not significantly so. On the other hand, few differences were found between reciprocal crosses (GEN1 vs. GEN2). GEN2 showed higher IMF in LD than GEN1, agreeing with their carcass weight. As a result, GEN1 had a fatty acid profile of IMF in the LD that was more unsaturated.

  5. Skeletal muscle

    Science.gov (United States)

    There are approximately 650-850 muscles in the human body these include skeletal (striated), smooth and cardiac muscle. The approximation is based on what some anatomists consider separate muscle or muscle systems. Muscles are classified based on their anatomy (striated vs. smooth) and if they are v...

  6. Environmental footprints in the meat chain

    Science.gov (United States)

    Đekić, I.; Tomašević, I.

    2017-09-01

    The objective of this paper was to present environmental performance of the meat chain and highlight main environmental footprints. The meat sector is recognized as one of the leading polluting sectors in the food industry. The meat chain was analyzed from a five-link perspective introducing the following actors: farm(er)s, slaughterhouses, meat processors, customers and consumers. Meat production needs natural resources (water and energy) resulting in waste and waste water discharge. As an outcome it has a high influence on climate change in respect to global warming, acidification and eutrophication potentials and ozone depletion substances.

  7. Meat Production and Market in Italy

    Directory of Open Access Journals (Sweden)

    Giulio Cozzi

    2003-06-01

    Full Text Available Aim of this review was to describe the Italian meat production and market.The weight of Italian meat production in terms of the national agriculture gross domestic product (GDP is around the 25%. The present review will analyze the market and the productive systems of the main types of meat sold in the Italian market focusing the attention on their strength and weakness points as well as the possible future developments. The final part of the article will evaluate the recent trends of consumptions for the different meat in Italy as well as the expectations of the Italian consumer when buying meat products.

  8. Microbiological quality of rabbit meat.

    Science.gov (United States)

    Rodríguez-Calleja, Jose M; Santos, Jesús A; Otero, Andrés; García-López, María-Luisa

    2004-05-01

    World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 +/- 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 +/- 0.18) stored at -1 to +1 degree C (supermarket 1), mean aerobic mesophilic count was 5.87 +/- 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 +/- 0.18) displayed at -1 to +5 degrees C (supermarket 2), mean aerobic mesophilic count was 6.60 +/- 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 > large abattoir > supermarket 1 > small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.

  9. Main Concerns of Pathogenic Microorganisms in Meat

    Science.gov (United States)

    Nørrung, Birgit; Andersen, Jens Kirk; Buncic, Sava

    Although various foods can serve as sources of foodborne illness, meat and meat products are important sources of human infections with a variety of foodborne pathogens, i.e. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, Verotoxigenic E. coli and, to some extent, Listeria monocytogenes. All these may be harboured in the gastrointestinal tract of food-producing animals. The most frequent chain of events leading to meat-borne illness involves food animals, which are healthy carriers of the pathogens that are subsequently transferred to humans through production, handling and consumption of meat and meat products. Occurrences of Salmonella spp., C. jejuni/coli, Y. enterocolitica and Verotoxigenic E. coli in fresh red meat vary relatively widely, although most often are between 1 and 10%, depending on a range of factors including the organism, geographical factors, farming and/or meat production practices.

  10. Muscle Deoxygenation Causes Muscle Fatigue

    Science.gov (United States)

    Murthy, G.; Hargens, A. R.; Lehman, S.; Rempel, D.

    1999-01-01

    Muscle fatigue is a common musculoskeletal disorder in the work place, and may be a harbinger for more disabling cumulative trauma disorders. Although the cause of fatigue is multifactorial, reduced blood flow and muscle oxygenation may be the primary factor in causing muscle fatigue during low intensity muscle exertion. Muscle fatigue is defined as a reduction in muscle force production, and also occurs among astronauts who are subjected to postural constraints while performing lengthy, repetitive tasks. The objectives of this research are to: 1) develop an objective tool to study the role of decreased muscle oxygenation on muscle force production, and 2) to evaluate muscle fatigue during prolonged glovebox work.

  11. Microstructural and compositional features of the fibrous and hyaline cartilage on the medial tibial plateau imply a unique role for the hopping locomotion of kangaroo.

    Directory of Open Access Journals (Sweden)

    Bo He

    Full Text Available Hopping provides efficient and energy saving locomotion for kangaroos, but it results in great forces in the knee joints. A previous study has suggested that a unique fibrous cartilage in the central region of the tibial cartilage could serve to decrease the peak stresses generated within kangaroo tibiofemoral joints. However, the influences of the microstructure, composition and mechanical properties of the central fibrous and peripheral hyaline cartilage on the function of the knee joints are still to be defined. The present study showed that the fibrous cartilage was thicker and had a lower chondrocyte density than the hyaline cartilage. Despite having a higher PG content in the middle and deep zones, the fibrous cartilage had an inferior compressive strength compared to the peripheral hyaline cartilage. The fibrous cartilage had a complex three dimensional collagen meshwork with collagen bundles parallel to the surface in the superficial zone, and with collagen bundles both parallel and perpendicular to the surface in the middle and deep zones. The collagen in the hyaline cartilage displayed a typical Benninghoff structure, with collagen fibres parallel to the surface in the superficial zone and collagen fibres perpendicular to the surface in the deep zone. Elastin fibres were found throughout the entire tissue depth of the fibrous cartilage and displayed a similar alignment to the adjacent collagen bundles. In comparison, the elastin fibres in the hyaline cartilage were confined within the superficial zone. This study examined for the first time the fibrillary structure, PG content and compressive properties of the central fibrous cartilage pad and peripheral hyaline cartilage within the kangaroo medial tibial plateau. It provided insights into the microstructure and composition of the fibrous and peripheral hyaline cartilage in relation to the unique mechanical properties of the tissues to provide for the normal activities of kangaroos.

  12. Microstructural and compositional features of the fibrous and hyaline cartilage on the medial tibial plateau imply a unique role for the hopping locomotion of kangaroo.

    Science.gov (United States)

    He, Bo; Wu, Jian Ping; Xu, Jiake; Day, Robert E; Kirk, Thomas Brett

    2013-01-01

    Hopping provides efficient and energy saving locomotion for kangaroos, but it results in great forces in the knee joints. A previous study has suggested that a unique fibrous cartilage in the central region of the tibial cartilage could serve to decrease the peak stresses generated within kangaroo tibiofemoral joints. However, the influences of the microstructure, composition and mechanical properties of the central fibrous and peripheral hyaline cartilage on the function of the knee joints are still to be defined. The present study showed that the fibrous cartilage was thicker and had a lower chondrocyte density than the hyaline cartilage. Despite having a higher PG content in the middle and deep zones, the fibrous cartilage had an inferior compressive strength compared to the peripheral hyaline cartilage. The fibrous cartilage had a complex three dimensional collagen meshwork with collagen bundles parallel to the surface in the superficial zone, and with collagen bundles both parallel and perpendicular to the surface in the middle and deep zones. The collagen in the hyaline cartilage displayed a typical Benninghoff structure, with collagen fibres parallel to the surface in the superficial zone and collagen fibres perpendicular to the surface in the deep zone. Elastin fibres were found throughout the entire tissue depth of the fibrous cartilage and displayed a similar alignment to the adjacent collagen bundles. In comparison, the elastin fibres in the hyaline cartilage were confined within the superficial zone. This study examined for the first time the fibrillary structure, PG content and compressive properties of the central fibrous cartilage pad and peripheral hyaline cartilage within the kangaroo medial tibial plateau. It provided insights into the microstructure and composition of the fibrous and peripheral hyaline cartilage in relation to the unique mechanical properties of the tissues to provide for the normal activities of kangaroos.

  13. Identification of species origin of meat and meat products on the DNA basis: a review.

    Science.gov (United States)

    Kumar, Arun; Kumar, Rajiv Ranjan; Sharma, Brahm Deo; Gokulakrishnan, Palanisamy; Mendiratta, Sanjod Kumar; Sharma, Deepak

    2015-01-01

    The adulteration/substitution of meat has always been a concern for various reasons such as public health, religious factors, wholesomeness, and unhealthy competition in meat market. Consumer should be protected from these malicious practices of meat adulterations by quick, precise, and specific identification of meat animal species. Several analytical methodologies have been employed for meat speciation based on anatomical, histological, microscopic, organoleptic, chemical, electrophoretic, chromatographic, or immunological principles. However, by virtue of their inherent limitations, most of these techniques have been replaced by the recent DNA-based molecular techniques. In the last decades, several methods based on polymerase chain reaction have been proposed as useful means for identifying the species origin in meat and meat products, due to their high specificity and sensitivity, as well as rapid processing time and low cost. This review intends to provide an updated and extensive overview on the DNA-based methods for species identification in meat and meat products.

  14. Muscle disorder

    Science.gov (United States)

    Myopathic changes; Myopathy; Muscle problem ... Blood tests sometimes show abnormally high muscle enzymes. If a muscle disorder might also affect other family members, genetic testing may be done. When someone has symptoms and signs ...

  15. Red meat and processed meat consumption and all-cause mortality: a meta-analysis.

    Science.gov (United States)

    Larsson, Susanna C; Orsini, Nicola

    2014-02-01

    High consumption of red meat and processed meat has been associated with increased risk of several chronic diseases. We conducted a meta-analysis to summarize the evidence from prospective studies on red meat and processed meat consumption in relationship to all-cause mortality. Pertinent studies were identified by searching PubMed through May 2013 and by reviewing the reference lists of retrieved articles. Prospective studies that reported relative risks with 95% confidence intervals for the association of red meat or processed meat consumption with all-cause mortality were eligible. Study-specific results were combined by using a random-effects model. Nine prospective studies were included in the meta-analysis. The summary relative risks of all-cause mortality for the highest versus the lowest category of consumption were 1.10 (95% confidence interval (CI): 0.98, 1.22; n = 6 studies) for unprocessed red meat, 1.23 (95% CI: 1.17, 1.28; n = 6 studies) for processed meat, and 1.29 (95% CI: 1.24, 1.35; n = 5 studies) for total red meat. In a dose-response meta-analysis, consumption of processed meat and total red meat, but not unprocessed red meat, was statistically significantly positively associated with all-cause mortality in a nonlinear fashion. These results indicate that high consumption of red meat, especially processed meat, may increase all-cause mortality.

  16. The influence of the season and market class of broiler chickens on breast meat quality traits.

    Science.gov (United States)

    Bianchi, M; Petracci, M; Sirri, F; Folegatti, E; Franchini, A; Meluzzi, A

    2007-05-01

    The influence of the season and market class of broiler chickens on breast meat quality traits was determined on a total of 18 flocks reared and processed under commercial conditions. According to the Italian poultry production system the following classes of birds were considered: light size (1.2 kg of carcass weight; n = 90) and medium size (1.8 kg of carcass weight; n = 90), represented by females slaughtered at 40 and 52 d old, respectively, whereas heavy size were 57-d-old male broilers (2.4 kg of carcass weight; n = 90). After slaughter, 15 carcasses per flock (n = 270) were randomly collected during winter (n = 135) and summer (n = 135) seasons and used at 24 h postmortem to determine breast (pectoralis major) meat color (lightness, redness, and yellowness), pH, drip and cook loss, as well as Allo-Kramer (AK) shear values. Furthermore, pectoralis minor muscles were used to determine lipid, protein, moisture, and ash content. Finally, because the flocks included white- and yellow-skinned broilers, the color of the carcass skin was measured to assess the relationship between skin and raw breast meat color. With regard to the season, breast meat from birds slaughtered during summer exhibited a paler and less red color, lower pH, higher drip and cook losses, lower AK-shear, and a higher content of moisture and a lower content of protein and ash. In respect to medium and heavy birds, light broilers produced breast meat with higher values of redness, lower pH and cook loss, higher AK-shear values, and a higher content of moisture and ash. Finally, a positive correlation (r = +0.92; P < or = 0.001) between skin and breast meat yellowness was found. These results indicate that during summer, broiler breast meat undergoes a depression of its functionality and quality. Moreover, the market class of birds also determined some differences in breast meat quality attributes.

  17. Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians.

    Science.gov (United States)

    Hayley, Alexa; Zinkiewicz, Lucy; Hardiman, Kate

    2015-01-01

    Reduced consumption of meat, particularly red meat, is associated with numerous health benefits. While past research has examined demographic and cognitive correlates of meat-related diet identity and meat consumption behaviour, the predictive influence of personal values on meat-consumption attitudes and behaviour, as well as gender differences therein, has not been explicitly examined, nor has past research focusing on 'meat' generally addressed 'white meat' and 'fish/seafood' as distinct categories of interest. Two hundred and two Australians (59.9% female, 39.1% male, 1% unknown), aged 18 to 91 years (M = 31.42, SD = 16.18), completed an online questionnaire including the Schwartz Values Survey, and measures of diet identity, attitude towards reduced consumption of each of red meat, white meat, and fish/seafood, as well as self-reported estimates of frequency of consumption of each meat type. Results showed that higher valuing of Universalism predicted more positive attitudes towards reducing, and less frequent consumption of, each of red meat, white meat, and fish/seafood, while higher Power predicted less positive attitudes towards reducing, and more frequent consumption of, these meats. Higher Security predicted less positive attitudes towards reducing, and more frequent consumption, of white meat and fish/seafood, while Conformity produced this latter effect for fish/seafood only. Despite men valuing Power more highly than women, women valuing Universalism more highly than men, and men eating red meat more frequently than women, gender was not a significant moderator of the value-attitude-behaviour mediations described, suggesting that gender's effects on meat consumption may not be robust once entered into a multivariate model of MRD attitudes and behaviour. Results support past findings associating Universalism, Power, and Security values with meat-eating preferences, and extend these findings by articulating how these values relate specifically

  18. Prospects for the development of the market of meat and meat products

    OpenAIRE

    Sidorchuk, Roman

    2010-01-01

    This is a brief overview of the market of meat and meat products in Russia. Food products account for a significant portion of the costs residents of Russia. In 2000, these costs amount to more than 50% of all household expenditure. In this case the cost of meat and meat products 14.6% of all household expenditures. This shows how important place is the market of meat and meat products and its development prospects. Since the mid- sixties, then in the Soviet Union saw an increase in consumpti...

  19. Localization of Trichinella spiralis in muscles of commercial and parasitologic interest in pork

    Directory of Open Access Journals (Sweden)

    Ribicich M.

    2001-06-01

    Full Text Available Trichinellosis is widespread around the world with different representatives of the genus Trichinella found in almost every continent. In Argentina the main source of transmission for the disease to humans is pig meat infected with Trichinella spiralis. The object of this work was to determine the distribution of Trichinella larvae in fresh meat cuts which are sold for human consumption and in the muscles traditionally used for the disease diagnosis at meat-packing plants. Cranial muscles to the last rib showed more Trichinella spiralis larvae than those with a caudal location (p 0.05 between bilateral left and right muscles. Significant larval concentrations were found in the neck muscles, even in carcasses with a low parasitic load; these muscles are used to prepare cold meats (boston butt. Commercial cuts of meat had a substantial larval burdens in animals experimentally infected with 500 to 5,000 Trichinella spiralis larvae, with parasite burdens similar to infection levels in muscles evaluated at the meat packing plant.

  20. CONCENTRATION OF CADMIUM IN MEAT AND SELECTED MEATS PRODUCTS

    Directory of Open Access Journals (Sweden)

    Anetta Lukáčová

    2015-02-01

    Full Text Available The cadmium concentrations depend on the environmental conditions and food production methods. The monitoring of cadmium concentration in meat is important for human health. The concentrations of cadmium in meat and meat products collected from central Slovakia, in the central Europe region and from different countries of West Europe were assessed using by AA spectrometer with graphite furnace (PerkinElmer AAnalyst 80, MA, USA. Within starting materials we detected the highest values of cadmium in beef from foreign production (0.1101 ppm, followed by pork from foreign production (0.0901 ppm in Lovecka salama and pork thigh (0.0523 ppm in selected ham. In Lovecka salami we were found the highest concentration of cadmium in final samples from foreign starting materials, followed by homogenized samples from foreign starting materials, final samples from domestic starting materials and homogenized samples from domestic starting materials (0.3728, 0.3549, 0.2387, 0.2112 ppm, respectively. The highest concentration of cadmium in selected ham were found in final products from foreign starting materials, homogenized samples from foreign starting materials, final products from domestic starting materials and homogenized samples from domestic starting materials (0.1453, 0.1382,0.0810, 0.0734 ppm, respectively. The obtained results suggested that the concentrations of cadmium are higher in homogenized samples and final products in Lovecka salami and selected ham in comparison with to starting materials. Technological process of meat processing can create a potential source of heavy metals in final products.

  1. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    OpenAIRE

    Serdaroğlu, Meltem; Meltem SAPANCI ÖZSÜMER

    2000-01-01

    There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid b...

  2. Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem

    DEFF Research Database (Denmark)

    Huang, Honggang; Larsen, Martin Røssel; Palmisano, Giuseppe

    2014-01-01

    changes at the phosphorylation level but were relatively stable at the total protein level, suggesting that protein phosphorylation may have important roles in meat quality development through the regulation of proteins involved in glucose metabolism and muscle contraction, thereby affecting glycolysis...... proteins underwent significant changes at phosphorylation level but were relatively stable at the total protein level, suggesting that protein phosphorylation may have important roles in meat development through the regulation of proteins involved in metabolism and muscle contraction, thereby affecting......UNLABELLED: Protein phosphorylation can regulate most of the important processes in muscle, such as metabolism and contraction. The postmortem (PM) metabolism and rigor mortis have essential effects on meat quality. In order to identify and characterize the protein phosphorylation events involved...

  3. Genome-wide association study identifies loci and candidate genes for meat quality traits in Simmental beef cattle.

    Science.gov (United States)

    Xia, Jiangwei; Qi, Xin; Wu, Yang; Zhu, Bo; Xu, Lingyang; Zhang, Lupei; Gao, Xue; Chen, Yan; Li, Junya; Gao, Huijiang

    2016-06-01

    Improving meat quality is the best way to enhance profitability and strengthen competitiveness in beef industry. Identification of genetic variants that control beef quality traits can help breeders design optimal breeding programs to achieve this goal. We carried out a genome-wide association study for meat quality traits in 1141 Simmental cattle using the Illumina Bovine HD 770K SNP array to identify the candidate genes and genomic regions associated with meat quality traits for beef cattle, including fat color, meat color, marbling score, longissimus muscle area, and shear force. In our study, we identified twenty significant single-nucleotide polymorphisms (SNPs) (p meat quality traits. Notably, we observed several SNPs were in or near eleven genes which have been reported previously, including TMEM236, SORL1, TRDN, S100A10, AP2S1, KCTD16, LOC506594, DHX15, LAMA4, PREX1, and BRINP3. We identified a haplotype block on BTA13 containing five significant SNPs associated with fat color trait. We also found one of 19 SNPs was associated with multiple traits (shear force and longissimus muscle area) on BTA7. Our results offer valuable insights to further explore the potential mechanism of meat quality traits in Simmental beef cattle.

  4. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review.

    Science.gov (United States)

    Domingo, José L

    2017-09-01

    Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Prevalence of Campylobacter spp. in poultry meat and meat products imported in Republic of Macedonia

    Directory of Open Access Journals (Sweden)

    Kostova Sandra

    2008-11-01

    Full Text Available Campylobacter spp. is leading bacterial cause of diarrhea in human population in all parts of the world. In most of the cases infection with Campylobacter spp. in humans originate from contaminated poultry meat and poultry meat products. This study was designed to estimate prevalence of Campylobacter spp. in meat and meat products imported in Republic of Macedonia. During the period of 8 months (January-August 2008 we tested 56 samples of meat and meat products (poultry meat, MDM, pork meat, beef meat and smoked beef. Samples were submitted to analysis for detection of thermo-tolerant Campylobacter spp. according to ISO 10272:1995. We determined among the analyzed samples highest prevalence of Campylobacter spp. in MDM with 84% positive samples, poultry meat with 81,8%, pork meat with 10%. We didn.t detect any positive samples in beef meat and smoked beef. Overall prevalence of Campylobacter spp. in all tested samples was 55,36%. This study shows that the high prevalence of Campylobacter spp. in tested samples and in correlation with severe symptoms in humans are reasons good enough for the producing and processing poultry meat industry and food business operators so they should take in consideration Campylobacter spp. in their risk assessment and preparation of HACCP plan.

  6. Development of the aerobic spoilage flora of chilled rabbit meat.

    Science.gov (United States)

    Rodríguez-Calleja, José M; García-López, María-Luisa; Santos, Jesús A; Otero, Andrés

    2005-06-01

    Even though worldwide production of rabbit meat is over 1,000,000ton, little information is available on rabbit meat microbiology. This paper reports on the microflora developing on chill-stored rabbit carcasses. Four different lots of 24h post-mortem rabbit carcasses dressed and kept at 0°C in a medium-size abattoir were collected and evaluated for sensory, physicochemical and microbiological changes during aerobic storage at 3±1°C. Mean initial pH value (pH(24)), extract-release volume (ERV) and lactate content of Biceps femoris muscle, were 6.26±0.20, 13.50±3.50ml and 0.70±0.07%, respectively. As with other muscle foods kept chilled in air, pH increased and ERV and lactate decreased as storage progressed. Initial levels (logcfu/g) of aerobes (APC), psychrotrophic flora, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae and yeasts were 4.76±0.31, 4.81±0.81, 3.39±1.12, 2.01±0.92, 2.76±0.51, 0.49±0.45 and 3.46±0.32, respectively. Pseudomonads, most of them fluorescent, and to a lesser extent B. thermosphacta and yeasts grew faster than the remaining microorganisms and became predominant at the end of the shelf life. Carcasses spoiled when mean APC, psychrotrophic and pseudomonads numbers were ca. 8logcfu/g, their mean shelf life being estimated at 6.8 days. A lot of DFD-like rabbit carcasses, with higher pH and lower ERV values but similar microbial loads to normal meat, developed a strong putrid odour after 4 days.

  7. Cluster analysis application identifies muscle characteristics of importance for beef tenderness

    Directory of Open Access Journals (Sweden)

    Chriki Sghaier

    2012-12-01

    Full Text Available Abstract Background An important controversy in the relationship between beef tenderness and muscle characteristics including biochemical traits exists among meat researchers. The aim of this study is to explain variability in meat tenderness using muscle characteristics and biochemical traits available in the Integrated and Functional Biology of Beef (BIF-Beef database. The BIF-Beef data warehouse contains characteristic measurements from animal, muscle, carcass, and meat quality derived from numerous experiments. We created three classes for tenderness (high, medium, and low based on trained taste panel tenderness scores of all meat samples consumed (4,366 observations from 40 different experiments. For each tenderness class, the corresponding means for the mechanical characteristics, muscle fibre type, collagen content, and biochemical traits which may influence tenderness of the muscles were calculated. Results Our results indicated that lower shear force values were associated with more tender meat. In addition, muscles in the highest tenderness cluster had the lowest total and insoluble collagen contents, the highest mitochondrial enzyme activity (isocitrate dehydrogenase, the highest proportion of slow oxidative muscle fibres, the lowest proportion of fast-glycolytic muscle fibres, and the lowest average muscle fibre cross-sectional area. Results were confirmed by correlation analyses, and differences between muscle types in terms of biochemical characteristics and tenderness score were evidenced by Principal Component Analysis (PCA. When the cluster analysis was repeated using only muscle samples from m. Longissimus thoracis (LT, the results were similar; only contrasting previous results by maintaining a relatively constant fibre-type composition between all three tenderness classes. Conclusion Our results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower

  8. 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.

  9. 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.

  10. Effect of Melissa officinalis supplementation on growth performance and meat quality characteristics in organically produced broilers.

    Science.gov (United States)

    Kasapidou, E; Giannenas, I; Mitlianga, P; Sinapis, E; Bouloumpasi, E; Petrotos, K; Manouras, A; Kyriazakis, I

    2014-01-01

    1. A trial was conducted to study the effect of Melissa officinalis supplementation on organic broiler performance and meat chemical, microbiological, sensory and nutritional quality. 2. Male and female day-old Ross 308 chicks were fed on a standard commercial diet containing 0, 2.5, 5 or 10 g/kg feed ground M. officinalis for 84 d before slaughter. 3. Weight gain and feed conversion ratio were significantly improved in the broilers receiving either 5 or 10 mg M. officinalis/kg feed. 4. Inclusion of M. officinalis did not affect muscle chemical and fatty acid composition. 5. On the basis of microbiological and sensory experimental data and subsequent extension of meat shelf life, M. officinalis did not reduce the microbial populations of the meat, but was effective in limiting lipid oxidation.

  11. Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

    Science.gov (United States)

    Gravador, R S; Serra, A; Luciano, G; Pennisi, P; Vasta, V; Mele, M; Pauselli, M; Priolo, A

    2015-04-01

    This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL (Pcake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

  12. PERCENTAGE OF LEAN MEAT EVALUATION OF PIG CARCASSES ACCORDING TO EU PROCEEDINGS

    Directory of Open Access Journals (Sweden)

    Gelu Movileanu

    2010-01-01

    Full Text Available Pig carcass grading is based on instrumental classification of pigs year incentive to produce the desired quality.Council Regulation EC Nr. 3220/84 classification requires that should be linked to the lean meat to be derived fromdissection percentage of all striated muscle tissue from the carcass as light as possible by knife. Involved the referencemethod, however, is laborious. An EC was wide trial conducted in 1990/1991 to look for (him to more dissectionsimplified method. The results of this trial we're described by Cook and Yates (1992. General acceptance evolved todissect only the four main shares, representing about 75% of all striated muscles. Striated muscles to be defined asskeletal having a transverse banding pattern under the light microscope. Also the general agreement reached wasfasciae that I would be defined would be muscle tissue and left on the muscles.

  13. Método Mãe-Canguru Método Madre Canguro Kangaroo Mother Method

    Directory of Open Access Journals (Sweden)

    Roberta Costa

    2005-12-01

    conocimientos lo hace difícil, también, una adecuada evaluación de esta práctica con relación al recién-nacido y su familia pero, principalmente, en lo que concierne a la aplicación del MMC junto al equipo neonatal.Study of a qualitative nature, whose objective is to identify the knowledge that comes out produced and propagated in Brazilians and foreigners periodic, about Kangaroo Mother Method (KMM. An incursion for literature was carried through, from the databases Medline and Lilacs, as well as direct search to main the nursing periodic, during the period from 1995 through 2004. Eight five articles were selected, later catalogued and submitted to categorizes. After analysis of the articles, four categories were extracted on the thematic. The results had led to the conclusion that despite the KMM being configuring itself as a paradigmatic change in the care to the newborn, it does not have total correspondence with the theoretical production, taking the one that the practical one is developed, many times, without had theoretical sustentation. This gap of knowledge makes it difficult, also, one adequate evaluation of this practical with relation to newborn and its family but, mainly, in whom it says respect to the application of KMM together to the neonatal team.

  14. Meat-based enteral nutrition

    Science.gov (United States)

    Derevitskay, O. K.; Dydykin, A. S.

    2017-09-01

    Enteral nutrition is widely used in hospitals as a means of nutritional support and therapy for different diseases. Enteral nutrition must fulfil the energy needs of the body, be balanced by the nutrient composition and meet patient’s nutritional needs. Meat is a source of full-value animal protein, vitamins and minerals. On the basis of this research, recipes and technology for a meat-based enteral nutrition product were developed. The product is a ready-to-eat sterilised mixture in the form of a liquid homogeneous mass, which is of full value in terms of composition and enriched with vitamins and minerals, consists of particles with a size of not more than 0.3 mm and has the modified fat composition and rheological characteristics that are necessary for passage through enteral feeding tubes. The study presents experimental data on the content of the main macro- and micro-nutrients in the developed product. The new product is characterised by a balanced fatty acid composition, which plays an important role in correction of lipid metabolism disorders and protein-energy deficiency, and it is capable of satisfying patients’ daily requirements for vitamins and the main macro- and microelements when consuming 1500-2000 ml. Meat-based enteral nutrition can be used in diets as a standard mixture for effective correction of the energy and anabolic requirements of the body and support of the nutritional status of patients, including those with operated stomach syndrome.

  15. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

    National Research Council Canada - National Science Library

    Kumar, Yogesh; Yadav, Deep Narayan; Ahmad, Tanbir; Narsaiah, Kairam

    2015-01-01

    .... Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products...

  16. Introducing the new meat. Problems and prospects

    Directory of Open Access Journals (Sweden)

    Stellan Welin

    2013-05-01

    Full Text Available Cultured meat, or in vitro meat, is one of the ideas that are being proposed to help solve the problems associated with the ever-growing global meat consumption. The prospect may bring benefit for the environment, climate, and animal ethics, but has also generated doubts and criticism. A discussion of the possible environmental benefit and of animal ethics issues in relation to cultured meat production will be given. A perceived 'unnaturalness' of cultured meat may be one of the strongest barriers for public acceptance. This will be discussed and rejected. As to our relations with nature and animals, it is plausible that cultured meat will lead to improvement rather than to deterioration. The issue of public acceptance and some of the problems of introducing this new product on the market will also be discussed.http://dx.doi.org/10.5324/eip.v7i1.1788

  17. Chinese ethnic meat products: Continuity and development.

    Science.gov (United States)

    Zeng, Weicai; Wen, Wenting; Deng, Yue; Tian, Yuanyuan; Sun, Honghu; Sun, Qun

    2016-10-01

    With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Scaling up kangaroo mother care in South Africa: 'on-site' versus 'off-site' educational facilitation

    Directory of Open Access Journals (Sweden)

    van Rooyen Elise

    2008-07-01

    Full Text Available Abstract Background Scaling up the implementation of new health care interventions can be challenging and demand intensive training or retraining of health workers. This paper reports on the results of testing the effectiveness of two different kinds of face-to-face facilitation used in conjunction with a well-designed educational package in the scaling up of kangaroo mother care. Methods Thirty-six hospitals in the Provinces of Gauteng and Mpumalanga in South Africa were targeted to implement kangaroo mother care and participated in the trial. The hospitals were paired with respect to their geographical location and annual number of births. One hospital in each pair was randomly allocated to receive either 'on-site' facilitation (Group A or 'off-site' facilitation (Group B. Hospitals in Group A received two on-site visits, whereas delegates from hospitals in Group B attended one off-site, 'hands-on' workshop at a training hospital. All hospitals were evaluated during a site visit six to eight months after attending an introductory workshop and were scored by means of an existing progress-monitoring tool with a scoring scale of 0–30. Successful implementation was regarded as demonstrating evidence of practice (score >10 during the site visit. Results There was no significant difference between the scores of Groups A and B (p = 0.633. Fifteen hospitals in Group A and 16 in Group B demonstrated evidence of practice. The median score for Group A was 16.52 (range 00.00–23.79 and that for Group B 14.76 (range 07.50–23.29. Conclusion A previous trial illustrated that the implementation of a new health care intervention could be scaled up by using a carefully designed educational package, combined with face-to-face facilitation by respected resource persons. This study demonstrated that the site of facilitation, either on site or at a centre of excellence, did not influence the ability of a hospital to implement KMC. The choice of outreach

  19. The Effect of Biduri (Calotropis gigantean) Latex on Meat Quality of Post Laying Hen

    Science.gov (United States)

    Nuhriawangsa, A. M. P.; Swastike, W.; Hertanto, B. S.; W, A.; Pradisha, E. D.

    2017-04-01

    The aim of this research was to investigate the effect of biduri (Calotropis gigantean) latex treatment on physical quality and hedonic test of meat of post laying hen. Samples of this research used meat of post laying hen strain Lohman aged 90 weeks. Thigh muscle was used for physical quality and breast muscle for hedonic test. Extract of biduri latex were obtained by cutting and tapping of young stem tissue, and it was centrifuged to obtain crude fluid of biduri latex (supernatant). Variables of this research were pH, cooking loss, tenderness, and water holding capacity (WHC), and hedonic test. Levels of biduri latex were 0, 3, 6 and 9% were measured from weight of the samples and the treatment of biduri latex by smearing on the surface of meat samples. The experimental design of the research used one way randomized design. The data was analyzed by using ANOVA, and differences between treatment means were further analysed using Duncan’s New Multiple Range Test. The effect of biduri latex did not affect on pH, but it significantly affected on cooking loss, WHC, tenderness, and hedonic test (p<0.01). Cooking loss started to decrease in concentration of 6%. Value of WHC and tenderness went up at concentration of 3%. Increasing of meat quality of tenderness of hedonic test, juicy and overall hedonic test started to increase in concentration of 6%, and also flavor on concentration of 3% and 9%. In conclusion, the treatment of biduri latex with concentration of 3% could increase meat quality of meat of post laying hen.

  20. Nutritional value and physicochemical properties of red deer and wild boar meat after frozen storage under vacuum

    Directory of Open Access Journals (Sweden)

    Mariusz FLOREK

    2017-03-01

    Full Text Available The objective of the present research was the comparison of physicochemical properties of red deer and wild boar meat frozen under vacuum for 60 days and then cold stored during 7 days. The research material included vacuum-packed, frozen and stored for 60 days skeletal muscles from shoulder (deboned retail cut of red deer (n=9 and wild boar (n=9. Following thawing, muscles were removed from the packaging and then cold stored 7 days. Measurements of physicochemical properties as follow: pH and electrical conductivity (1, 2, 3 and 7 d, CIE L*a*b* colour characteristics, parameters of water holding capacity and shear force test (1 and 7 d were determined. The proximate composition of meat (contents of moisture, ash, protein and fat, as well water:protein ratio, energy value and nutritional quality index (NQI for protein and fat were calculated. Red deer meat showed significantly (P0.05 lower content of fat and higher NQI for protein compared to wild boar. Muscles of both species stored for 3 d following thawing displayed pH below 6.0, and similar colour characteristics. However, cold storage significantly (P0.05 influenced the increase of lightness (L* and decrease of redness (a*. Venison stored up to 7 d following thawing indicated significantly (P0.05 lower water holding capacity (higher cooking loss and free water amount. Meat of wild boar was significantly (P0.05 tougher (higher shear force and shear energy than red deer. Although, the improvement of tenderness for meat of both species during cold storage was not observed up to 7 d following thawing, the red deer meat should be considered “tender”, and wild boar “intermediate”. The assessment of the nutritional value and physicochemical properties of retail elements from frozen venison indicate their high quality, fulfilling criterions for fresh meat in culinary and processing purposes.

  1. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.

    Science.gov (United States)

    Lorido, Laura; Ventanas, Sonia; Akcan, Tolga; Estévez, Mario

    2016-04-01

    Dry-cured loins elaborated from frozen (-20 °C/20 weeks)/thawed longissimus dorsi muscles (F) were compared with counterparts elaborated from fresh (unfrozen) muscles (UF) for the extent of protein oxidation (carbonylation and Schiff base formation) and their sensory profile (quantitative-descriptive analysis). All samples had similar moisture, fat and protein contents (p>0.05). In accordance with previous studies, freezing meat prior to processing affected the oxidative stability of meat proteins. This chemical change occurred concomitantly with modifications of the sensory profile of the loins as F-samples received significantly (p<0.05) higher scores for rancid and salty flavor, hardness and fibrousness than UF-counterparts. The formation of cross-links (assessed as Schiff bases) during freezing and the subsequent processing may have contributed to strengthening the meat structure and hence, impairing the texture properties of dry-cured loins.

  2. A comparison of the carcass and meat quality of Martina Franca donkey foals aged 8 or 12 months.

    Science.gov (United States)

    Polidori, Paolo; Pucciarelli, Stefania; Ariani, Ambra; Polzonetti, Valeria; Vincenzetti, Silvia

    2015-08-01

    The effects of slaughter age (8 vs 12 months) were investigated on meat and carcass quality obtained from Martina Franca donkey foals. Sixteen male foals were used, eight were slaughtered at 8 months of age with a mean (±s.e.) final body weight of 101±18kg and the remaining 8 foals slaughtered at 12 months of age with a mean final body weight of 122±13kg. Carcass weight and dressing percentage were higher (Pdonkeys slaughtered at 8 months of age (54.03N) compared to the same muscle Longissimus Thoracis et Lumborum (LTL) collected in older animals (62.66N). Muscle glycogen content was higher (PDonkey foal meat showed an interesting content of essential amino acids and a notable percentage of unsaturated fatty acids in both groups of animals, giving a high nutritional value to this alternative red meat.

  3. Microbiological status of mechanically separated poultry meat

    OpenAIRE

    Jovanović, Jelena; Borović, Branka; Velebit, Branko; Lakićević, Brankica; Baltić, Tatjana; Mitrović, Radmila; Milijašević, Milan

    2013-01-01

    Mechanically separated meat is often contaminated with microorganisms. The aim of this study was to investigate the microbiological status of mechanically separated poultry meat samples from June 2011 to December 2012. Microbiological testing included Salmonella species, Escherichia coli and the number of aerobic bacteria. In 5.26% of the samples the presence of Salmonella species was revealed, whereas 22.95% and 4.92% of the mechanically separated poultry meat samples were incompliant in reg...

  4. Effect of Chitosan on Meat Preservation

    OpenAIRE

    Darmadji, Purnama; Izumimoto, Masathoshi

    2014-01-01

    The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus subtilis, Escherichia coli, Pseudomonas fragi and Staphylococcus aureus. At 0.1% concentration it also inhibited the growth of meat starter cultures, Lactoba¬cillus plantarum, Pediococcus Pentosaceus and Micro-coccus varians. In meat, during ...

  5. Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal

    Directory of Open Access Journals (Sweden)

    Jana Tkáčová

    2015-05-01

    Full Text Available The aim of our experiment was to determine the effect of the alfalfa meal component in feed mixtures of Ross broiler chickens on oxidative stability of meat. Proportion of alfalfa meal in feed mixtures was 4 and 6%. The results were compared to the control group without alfalfa meal in feed mixtures. At the end of the experiment (day 38, 6 pcs of broiler chickens from each group with an average live body weight over 1 800 g were randomly selected. The samples for chemical analysis consisted of identical proportion of breast and thigh muscle, and about 1 cm2 of skin with subcutaneous fat. Fat from the meat was obtained after the samples drying. A fat was determined by extraction by means of laboratory instrument Det N Gras Selecta P. The oxidative stability of meat on the basis of acid number of fat was determided by chemical analysis. Chicken meat was stored at -18 °C for 12 months and 18 months. The acid number of fat of stored meat for 12 months was 7.38 mg KOH per g in the control group, 7.42 mg KOH per g in the group with a proportion of 4% alfalfa meal, and 11.18 mg KOH per g in the group with proportion 6% alfalfa meal. An acid number of fat of stored meat for 18 months was 5.90 mg KOH per g in the control group, 4.65 mg KOH per g in the group with a proportion of 4% alfalfa meal, and 7.07 mg KOH per g in the group with a proportion of 6% alfalfa meal. Chicken meat is notably sensitive to lipid oxidation because of its high content of polyunsaturated fatty acids. Legislation in Title 5 of Part 3 of the Codex Alimentarius of the Slovak Republic and the Government Regulation No. 286/2003 Coll. in the Annex 4 in Part B provide the requirements for animal fats and meat products. Regulation of the European Parliament and Council (EC No. 853/2004 lays down specific hygiene rules for food of animal origin. In particular, determination of free fatty acids content of rendered animal fat (tallow, lard, other animal fat. Legislative regulation does

  6. Zoonotic parasites from exotic meat in Malaysia.

    Science.gov (United States)

    Fazly, Z A; Nurulaini, R; Shafarin, M S; Fariza, N J; Zawida, Z; Muhamad, H Y; Adnan, M; Premaalatha, B; Erwanas, A I; Zaini, C M; Ong, C C; Chandrawathani, P

    2013-09-01

    Four zoonotic parasites, Sarcocystis spp., Toxoplasma gondii, Trichinella spp. and Taenia spp were screened in exotic meats. A total of forty-six (n=46) meat samples from various species of exotic animals were received from all the 14 states in Malaysia from January 2012 to April 2012. All exotic meat samples were examined macroscopically and histologically for the four zoonotic parasites. Results by histological examination of exotic meats showed the presence of Sarcocystis and Toxoplasma cysts at 8.7% (n=4) and 4.3% (n=2) respectively. No Trichinella spp. and Taenia spp. were found.

  7. Nanotechnologies in food and meat processing

    Directory of Open Access Journals (Sweden)

    Lech Ozimek

    2010-12-01

    Full Text Available This paper highlights the evolution of nanoscience and nanotechnologies from the global perspective and their potential application in food systems including meat processing. Nanotechnology has its roots in a talk delivered in 1959 by physicist Richard Feynman to the American Physical Society. Nanoscience refers to components properties at nanoscale and nanotechnology refers to process or processes used in the manufacture and/or biofabrication of new materials measured at nanoscale. Nanotechnology offers a wide range of opportunities for the development of innovative products and applications in food system. Functional foods, nutraceuticals, bioactives, farmafoods, etc. are very recent example of it. Nanotechnology and nanomaterials are a natural part of food processing and conventional foods, because the characteristic properties of many foods rely on nanometer sized components. Some of the areas where nanotechnologies are set to make a difference in meat processing in near future relate to intelligent packaging of meat and meat products, meat derived bioactive peptides, pro- and pre-biotics inclusion in processed meat products, fat based nanoemulsions for antioxidant delivery, nanosensors and nanotracers for meat biosecurity tracing and nanostructured meat products with defined functions. New horizons for nanotechnology in meat science may be achieved by further research on nanoscale structures and methods to control interactions between single molecules. However, it shall be mentioned that nanotechnologies and nanomaterials are calling for their regulations and safety assessment as some of the materials are new and their safety never tested before.

  8. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

    Science.gov (United States)

    Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products. PMID:28747818

  9. Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions.

    Science.gov (United States)

    Orkusz, A; Haraf, G; Okruszek, A; Werenska-Sudnik, M

    2017-03-01

    The objective of the work was to investigate the color and lipid oxidation changes of goose breast meat packaged in vacuum and modified atmosphere (MA) conditions consisting of 80% O2, 20% CO2, and stored in refrigerated conditions at 4°C. Color stability was monitored by determining total heme pigments concentration; relative concentration of myoglobin, oxymyoglobin, and metmyoglobin; parameters of color L*, a*, b*, and sensory evaluation of the surface color. Lipid stability was measured by determining thiobarbituric acid reactive substances (TBARS). The samples were examined in 24 h after slaughter (unpacked muscles) and on d 4, 7, 9, 11 of storage (muscles packed in vacuum and in MA). Through the time of storage, samples packed in MA had higher TBARS values in comparison to the meat packed in vacuum. For samples packed in two types of atmospheres, the total pigments concentration decreased gradually within 11 d of storage. It was observed that relative metmyoglobin concentration increased whereas relative oxymyoglobin concentration decreased in total heme pigments in the MA stored muscle. The relative concentration of all three myoglobin forms sample packed in vacuum remained unchanged. The color parameters (L*, a*, b*) did not change for 11 d of storage for the vacuum packed meat. The value of the color parameter a* decreased and the value of the color parameters L* and b* increased in the samples packaged in MA. The data prove that if you store goose meat in MA (consisting of 80% O2, 20% CO2) or vacuum, the unchanged surface color is preserved for 9 and 11 day, respectively.Vacuum appears to be a better method as regards the maintaining of lipid stability in goose meat. © 2016 Poultry Science Association Inc.

  10. Influence of immunocastration (Bopriva® in weight gain, carcass characteristics and meat quality of Nellore

    Directory of Open Access Journals (Sweden)

    Nayara Andreo

    2014-02-01

    Full Text Available The objective of this study was evaluate the effects of immunocastration on body weight gain, carcass characteristics and meat quality of Nellore beef cattle. Eighty Nellore beef cattle, with initial body weight of 357±8.63 kg, were placed in feedlots and distributed in two treatments (40 animals per treatments as follow: one - non-vaccinated bulls and two - immunocastrated bulls (Bopriva®, Pfizer Animal Health. The animals placed on treatment two were vaccinated in two doses, first application 30 days before they arrive on the feedlots and second on the day they arrive on feedlots. After 67 days of experimental period, was calculated the daily gain of live weight in kg/day of the 80 animals and selected 20 animals from each treatment for the slaughter and carcass evaluations, and ten from each group for the meat analyzes. The data were submitted to analysis of variance. Immunocastrated animals showed lower daily weight gain, hot carcass weight, carcass yield, pH, leg thickness, muscle depth, loin muscle area, carcass muscle percentage, shear force and moisture. However, this animals had higher concentration of lactate and cortisol blood, chest depth, fat thickness, finishing degree, a *, b * and c*, liquid loss in thawing process, myofibrillar fragmentation index and ether extract of meat when compared to non-vaccinated bulss. The immunocastration (Bopriva® is an alternative for improving the quality of meat by the higher fat deposition and by the reduction of the shear force of the meat when compared to non-vaccinated bulls.

  11. Rapid prediction of pork quality : correlation of fresh meat measurements to pork water holding capacity and its technological quality

    NARCIS (Netherlands)

    Kapper, C.

    2012-01-01

     Water holding capacity (WHC) of pork defines the sensory appreciation and processing yields of meat. Pork varies in WHC and is mainly generated by differences in post mortem muscle metabolism of carcasses. Nowadays, the pork processing industry performs sorting of carcasses and primal cuts on

  12. Correlation Analysis on Single Nucleotide Polymorphism of CAPN1 Gene and Meat Quality and Carcass Traits in Chickens

    Institute of Scientific and Technical Information of China (English)

    ZHANG Zeng-rong; ZHU Qing; LIU Yi-ping

    2007-01-01

    The selection of meat quality has received considerable focus in chicken breeding. This study was aimed at investigating the effect of CAPN1 gene on meat quality traits in chicken populations. Primer pairs for 3'UTR in CAPN1 were designed from database of chicken genomic sequence. Polymorphisms were detected using PCR-SSCP and DNA sequencing. A mutation at position 9 950 nt (G/A, locus A) was found among individuals in each population. The allele and genotype frequencies significantly differed among eight lines with higher frequencies of allele A2 and genotype A1A2 (P<0.01). The least square analysis showed that there was significant difference (P<0.05) in muscle fiber density and some carcass traits among genotypes and that the breast muscle fiber density (BFD) of birds of A1A1 genotype was significantly higher (P<0.05) than that of birds of A2A2 genotype. It was concluded that the CAPN1 gene was the major gene affecting the muscle fiber traits of chicken or was linked with the major gene. These results were useful for studying the molecular mechanism that influences meat traits and were used as the base of molecular-assisted selection to meat quality traits. So, this site may be a potential marker affecting the muscle traits of chickens.

  13. Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women

    DEFF Research Database (Denmark)

    Baech, S.B.; Hansen, M.; Bukhave, Klaus

    2003-01-01

    The effect of increasing cooking temperatures of meat on nonheme iron absorption from a composite meal was investigated. Cysteine-containing peptides may have a role in the iron absorption enhancing effect of muscle proteins. Heat treatment can change the content of sulfhydryl groups produced fro...

  14. A balanced perspective on animal welfare for improved meat and ...

    African Journals Online (AJOL)

    A balanced perspective on animal welfare for improved meat and meat ... and biochemical status, and meat quality and quantity; which leads to economic losses. ... Although the issues of animal production, which range from the environment ...

  15. A consumer perspective of the South African red meat classification ...

    African Journals Online (AJOL)

    A consumer perspective of the South African red meat classification system. ... of the research reported in this paper is to investigate the red meat knowledge, ... of carcass classification to consumers through fresh red meat product labels at ...

  16. Fermented Meat Products%发酵肉制品

    Institute of Scientific and Technical Information of China (English)

    凌静

    2008-01-01

    This article introduced the types,characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product.It also indicated the developing prospect of the fermented meat products.

  17. Variability in the contents of pork meat nutrients and how it may affect food composition databases.

    Science.gov (United States)

    Reig, Milagro; Aristoy, M-Concepción; Toldrá, Fidel

    2013-10-01

    Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive compounds. But pork meat also contributes to the intake of fat, saturated fatty acids, cholesterol, and other substances that, in inappropriate amounts, may result in negative physiologically effects. However, there are relevant factors affecting the content of many of these substances and somehow such variability should be taken into consideration. So, genetics, age and even type of muscle have a relevant influence on the amount of fat and the contents in heme iron. Also the composition in fatty acids of triacylglycerols is very sensitive to the contents of cereals in the feed; for instance, polyunsaturated fatty acids may range from 10% to 22% in pork meat. The content of other nutrients, like vitamins E and A, are also depending on the type of feed. Some bioactive substances like coenzyme Q10, taurine, glutamine, creatine, creatinine, carnosine and anserine show a large dependence on the type of muscle. This manuscript describes the main factors affecting the composition of pork meat nutrients and how these changes may affect the general food composition databases.

  18. 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

  19. Preliminary Results for Biochemical Profile Before Slaughtering and Meat Quality of Three Beef Commercial Hybrids

    Directory of Open Access Journals (Sweden)

    ALINA NARCISA POSTOLACHE

    2014-11-01

    Full Text Available This research is subscribed of an extensive project that has as main objective the production of crossbred specialized beef hybrids from reformed Romanian Black Spotted cattle's with bulls from breeds specialized for meat production (Blue Blanch Belgique, Aberdeen-Angus and Limousin. Averaged biochemical indicators analyzed showed a normal state of animal's health. The obtained half-breeds products (bulls were raised under semi-intensively conditions and slaughtered at 12 months of age. Live weight, back-fat thickness and carcass traits were significantly influenced by breed, all fat parameters being lower at this age than at standard minimum age of slaughter for meat production (18 months. Drip loss and chemical composition were similar for the breeds. The meat was lighter and pH24 values of longissimus muscle were between 5.57 and 5.64. Sensory panel tenderness and Warner-Bratzler shear force values indicated tougher meat at RBSxAA than at RBSxL1 or RBSxBBB. Differences in meat quality were probably due to the combined effects of brute chemical composition and pH dynamic during ripening. It is concluded that slaughtering steers at younger ages may require supplementary feeding, being recommended a slaughter age between 18 and 25 months old.

  20. Determination of 10 sulfonamide residues in meat samples by liquid chromatography with ultraviolet detection.

    Science.gov (United States)

    Di Sabatino, Marcello; Di Pietra, Anna Maria; Benfenati, Luigi; Di Simone, Bruno

    2007-01-01

    A liquid chromatography (LC) method is described for the simultaneous determination of 10 commonly used sulfonamide drug residues in meat. The 10 sulfonamide drugs of interest were sulfadiazine, sulfathiazole, sulfamerazine, sulfadimidine, sulfamethizole, sulfamonomethoxine, sulfachloropyridazine, sulfadoxine, sulfadimethoxine, and sulfaquinoxaline. The residues were extracted with acetone-chloroform (1 + 1). Sulfonamides were quantitatively retained in the extracting solution and afterwards eluted from a cation-exchanger solid-phase extraction cartridge with a solution of methanol-aqueous ammonia. The solution was dried, reconstituted with 5 mL methanol and filtered before analysis by LC-ultraviolet using a C18 column with a mobile phase gradient of potassium dihydrogen phosphate buffer, pH 2.5, and methanol-acetonitrile (30 + 70, v/v). The method was applied to cattle, swine, chicken, and sheep muscle tissues. The validation was performed with a fortified cattle meat sample at level of 100 ppb, which is the administrative maximum residue limit for sulfonamides in the European Union. The limit of quantitation for all sulfonamides was between 3 and 14 ppb. Recovery was evaluated for different meat matrixes. The mean recovery values were between 66.3% for pork meat samples and 71.5% for cattle meat samples.

  1. Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness

    Directory of Open Access Journals (Sweden)

    C. Cavani

    2010-04-01

    Full Text Available A study was conducted to compare Allo-Kramer (AK and Warner-Bratzler (WB devices to evaluate rabbit meat texture and to assess their correlations with sensory tenderness. Meat samples characterized by a wide range of tenderness were prepared by boning longissimus lumborum muscles from 90 carcasses at different post mortem times (1, 3, 24h. The right loin of each carcass was used for WB and AK tests, whereas the left loin to assess sensory tenderness and juiciness. The sensory test indicated a higher tenderness and juiciness of rabbit meat obtained from carcasses boned at 24h post mortem in comparison with 1 and 3h post mortem. Both AK and WB methods were able to detect these differences. The AK shear force as well as the WB shear force and area were significantly correlated to meat sensory tenderness (r=-0.58, -0.43 and -0.56, respectively; P<0.001 and juiciness, whereas no correlation was found between sensory tenderness and WB firmness. These results indicate that both WB and AK methods can be used to evaluate the rabbit meat tenderness and give similar levels of correlation with sensory scores. However, AK method is characterized by a sample preparation procedure easier to standardize and less time consuming than WB method.

  2. Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain.

    Science.gov (United States)

    González-Weller, D; Karlsson, L; Caballero, A; Hernández, F; Gutiérrez, A; González-Iglesias, T; Marino, M; Hardisson, A

    2006-08-01

    The aim of this study was to determine the levels of lead and cadmium in chicken, pork, beef, lamb and turkey samples (both meat and meat products), collected in the island of Tenerife (Spain). Lead and cadmium were measured by graphite furnace atomic absorption spectrometry (GFAAS). Mean concentrations of lead and cadmium were 6.94 and 1.68 microg kg(-1) in chicken meat, 5.00 and 5.49 microg kg(-1) in pork meat, 1.91 and 1.90 microg kg(-1) in beef meat and 1.35 and 1.22 microg kg(-1) in lamb meat samples, respectively. Lead was below the detection limit in turkey samples and mean cadmium concentration was 5.49 microg kg(-1). Mean concentrations of lead and cadmium in chicken meat product samples were 3.16 and 4.15 microg kg(-1), 4.89 and 6.50 microg kg(-1) in pork meat product, 6.72 and 4.76 microg kg(-1) in beef meat product and 9.12 and 5.98 microg kg(-1) in turkey meat product samples, respectively. The percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) was calculated for meat and meat products. Statistically significant differences were found for lead content in meats between the chicken and pork groups and the turkey and beef groups, whereas for cadmium concentrations in meats, significant differences were observed between the turkey and chicken, beef and lamb groups. In meat products, no clear differences were observed for lead and cadmium between the various groups.

  3. Evalvacija šolskega matematičnega tekmovanja Kenguru = Evaluation of the Kangaroo School Mathematical Competition

    Directory of Open Access Journals (Sweden)

    Barbara Komel

    2009-09-01

    Full Text Available Each year Slovene students of secondary vocational schools, among them also the Construction and Service School in Kranj (Economics and Service Educational Centre Kranj, compete in knowledge in the Kangaroo International Mathematical Competition . We decided to evaluate two points of view of the competition, namely processional in the sense of extra-curricular activities, i.e. preparation for the competition, and interpersonal in the sense of deepening the relations between teachers and students. One of the main aims of our evaluation, besides deepening the relations, was to motivate and prepare as many students as possible for the competition. While carrying out the project, there was a growing conviction that the process of evaluation is more important than its results, because it has united and brought closer all the participants, students as well as teacher-mentors. An extremely positive consequence of evaluation is the fact that the understanding of the competition itself has improved and it has also boosted its own efficiency. School climate has become friendlier, while the project group of mathematicians gained new guidelines for further work.

  4. Secretion of whey acidic protein and cystatin is down regulated at mid-lactation in the red kangaroo (Macropus rufus)

    Science.gov (United States)

    Nicholas, K.R.; Fisher, J.A.; Muths, E.; Trott, J.; Janssens, P.A.; Reich, C.; Shaw, D.C.

    2001-01-01

    Milk collected from the red kangaroo (Macropus rufus) between day 100 and 260 of lactation showed major changes in milk composition at around day 200 of lactation, the time at which the pouch young begins to temporarily exit the pouch and eat herbage. The carbohydrate content of milk declined abruptly at this time and although there was only a small increase in total protein content, SDS PAGE analysis of milk revealed asynchrony in the secretory pattern of individual proteins. The levels of ??-lactalbumin, ??-lactoglobulin, serum albumin and transferrin remain unchanged during lactation. In contrast, the protease inhibitor cystatin, and the putative protease inhibitor whey acidic protein (WAP) first appeared in milk at elevated concentrations after approximately 150 days of lactation and then ceased to be secreted at approximately 200 days. In addition, a major whey protein, late lactation protein, was first detected in milk around the time whey acidic protein and cystatin cease to be secreted and was present at least until day 260 of lactation. The co-ordinated, but asynchronous secretion of putative protease inhibitors in milk may have several roles during lactation including tissue remodelling in the mammary gland and protecting specific proteins in milk required for physiological development of the dependent young. ?? 2001 Elsevier Science Inc.

  5. Kangaroo care and behavioral and physiologic pain responses in very-low-birth-weight twins: a case study.

    Science.gov (United States)

    Cong, Xiaomei; Cusson, Regina M; Hussain, Naveed; Zhang, Di; Kelly, Sharon P

    2012-09-01

    The purpose of this case study was to describe pain responses in three study conditions: longer (30 minutes) kangaroo care (KC) before and throughout heel stick (KC30), shorter (15 minutes) KC before and throughout heel stick (KC15), and incubator care throughout heel stick (IC) in 28-week gestational age twins. Pain responses were measured by crying time, Preterm Infant Pain Profile (PIPP), and heart rate variability indexes, including low-frequency power (LF, representing sympathetic activity), high-frequency power (HF, parasympathetic activity), and LF/HF ratio (sympathetic-parasympathetic balance). Both twins cried more and had higher PIPP pain scores and tachycardia during heel stick in the IC condition. Infant B had an incident of apnea and tachycardia by the end of the heel stick and a bradycardia episode during recovery in the IC condition. The twins had lower LF/HF ratios (better autonomic nervous system balance) during recovery in both longer and shorter KC conditions compared with the IC condition. Infant B had difficulty returning to LF/HF ratio baseline level after the painful procedure in the IC condition. These data suggest that both longer and shorter KC before and throughout painful procedures can be helpful in reducing behavioral and physiologic pain responses in preterm infants.

  6. A new species of the basal "kangaroo" Balbaroo and a re-evaluation of stem macropodiform interrelationships.

    Directory of Open Access Journals (Sweden)

    Karen H Black

    Full Text Available Exceptionally well-preserved skulls and postcranial elements of a new species of the plesiomorphic stem macropodiform Balbaroo have been recovered from middle Miocene freshwater limestone deposits in the Riversleigh World Heritage Area of northwestern Queensland, Australia. This constitutes the richest intraspecific sample for any currently known basal "kangaroo", and, along with additional material referred to Balbaroo fangaroo, provides new insights into structural variability within the most prolific archaic macropodiform clade--Balbaridae. Qualitative and metric evaluations of taxonomic boundaries demonstrate that the previously distinct species Nambaroo bullockensis is a junior synonym of B. camfieldensis. Furthermore, coupled Maximum Parsimony and Bayesian phylogenetic analyses reveal that our new Balbaroo remains represent the most derived member of the Balbaroo lineage, and are closely related to the middle Miocene B. camfieldensis, which like most named balbarid species is identifiable only from isolated jaws. The postcranial elements of Balbaroo concur with earlier finds of the stratigraphically oldest balbarid skeleton, Nambaroo gillespieae, and suggest that quadrupedal progression was a primary gait mode as opposed to bipedal saltation. All Balbaroo spp. have low-crowned bilophodont molars, which are typical for browsing herbivores inhabiting the densely forested environments envisaged for middle Miocene northeastern Australia.

  7. Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina.

    Science.gov (United States)

    Pighin, D G; Sancho, A M; Gonzalez, C B

    2008-07-01

    Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl+0.25% TPP, and 1.20% NaCl+0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.

  8. Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch

    NARCIS (Netherlands)

    Bekker, G.A.; Tobi, H.; Fischer, A.R.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  9. Modulation of glycogen and breast meat processing ability by nutrition in chickens: Effect of crude protein level in 2 chicken genotypes

    OpenAIRE

    Jlali, Maamer; Gigaud, V.; Metayer-Coustard, Sonia; Sellier, Nadine; Tesseraud, Sophie; Le Bihan-Duval, Elisabeth; Berri, Cecile

    2012-01-01

    The aim of the study was to evaluate the impact of 2 isoenergetic growing diets with different CP (17 vs. 23%) on the performance and breast meat quality of 2 lines of chicken divergently selected for abdominal fatness [i.e., fat and lean (LL) lines]. Growth performance, breast and abdominal fat yields, breast meat quality parameters (pH, color, drip loss), and muscle glycogen storage at death were measured. Increased dietary CP resulted in increased BW, increased breast meat yield, and reduc...

  10. COMPARISON OF SARCOMERE LENGTH FOR TWO TYPES OF MEAT FROM ANIMAL FAMILY SUIDAE – ANALYSIS OF MEASUREMENTS CARRIED OUT BY MICROSCOPIC TECHNIQUE

    Directory of Open Access Journals (Sweden)

    Dominika Guzek

    2012-12-01

    Full Text Available The aim of the research was to evaluate the sarcomere length variation in Psoas major muscle in pork and wild boar tenderloin. Microscopic slides were prepared and muscles were evaluated in Nomarski contrast – there were made measurements with the number of 150. Subsequently, sarcomeres length of three different, representative myofibrils were measured for each kind of meat. Values of sarcomere’s lengths of myofibrils ​​were characterized by a normal distribution. The mean length of sarcomere was 3.28 ± 0.23 µm for pork meat and 2.51 ± 0.14 µm for wild boar meat – difference between animals was statistically significant (p = 0.0000. It was stated that sarcomere length for pork meat was dependent on the myofibril. A lower variation in the sarcomere’s length of wild boar meat in comparison with pork meat has been shown. This difference is reflected in tougher wild boar meat texture.

  11. Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context

    DEFF Research Database (Denmark)

    Tetens, Inge; Hoppe, Camilla; Frost Andersen, Lene;

    The World Cancer Research Fund (WCRF) recommended in 2007 that consumer intake of red meat is minimized and processed meat eliminated. The recommendation was based on a systematic review of the available literature on the association between meat consumption and cancer. The recommendation...... to individuals was to ingest less than 500 grams of red meat per weeks, and very little - if anything - processed meats. In a new study, National Food Institute has assessed the nutritional consequences from living the recommendations of the WCRF, in Norway, Sweden, Finland and Denmark. The current consumption...

  12. Impact of EU Enlargement on the Romanian Meat Industry

    Directory of Open Access Journals (Sweden)

    Eleonora Nistor

    2010-10-01

    Full Text Available With over twenty years ago, Romania was a big producer of meat, with breeding pigs steers and lambs farms, throughout the country. At present, the meat industry has declined considerably. For many years, however, Romania from the exporter of meat has become a fresh meat and meat products importer. Meat consumption per capita in Romania is about half the EU average (92 kg. Romanians show a strong preference for pork, although chicken meat consumption is increasing. The current financial crisis will trigger a decline in terms of meat consumption in EU countries including in Romania.

  13. Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat.

    Science.gov (United States)

    Narciso-Gaytán, C; Shin, D; Sams, A R; Bailey, C A; Miller, R K; Smith, S B; Leyva-Ovalle, O R; Sánchez-Plata, M X

    2010-04-01

    There is an increasing demand in precooked chicken meat products for restaurants and catering services. Because cooked chicken meat develops lipid oxidation relatively fast, sous vide chicken meat was studied to assess its shelf-life. Six hundred Cobb x Ross broilers were fed for 6 wk with a basal corn-soybean meal diet including soybean, palm kernel, or animal-vegetable oil, each supplemented with 33 or 200 mg/kg of dl-alpha-tocopheryl acetate. Broilers were randomly assigned into 6 treatments and 4 repetitions with 25 birds each. Boneless breast or thigh muscle pieces were dissected into 5 x 5 x 5 cm cubes, vacuum-packed, cooked in water bath (until 74 degrees C internal temperature), chilled, and stored at 4 degrees C for 1, 5, 10, 25, and 40 d. For each storage day, each pouch contained 3 pieces of meat, either breast or thigh. Thiobarbituric acid reactive substances analysis, to quantify malonaldehyde (MDA) values, was conducted to estimate the lipid oxidation development. Nonheme iron values of cooked meat were analyzed. Fatty acid methyl esters analysis was performed in chicken muscle to determine its fatty acid composition. There was no interaction between dietary fat and vitamin E level in all of the variables studied except in nonheme iron. Dietary fat significantly influenced the fatty acid composition of the muscle (P sous vide chicken meat has a prolonged shelf-life, which is enhanced by dietary supranutritional supplementation of vitamin E.

  14. 9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Marking of mule meat and animal food mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... Meat and Animal Food, Mule Meat By-Product § 355.42 Marking of mule meat and animal food mule meat by...

  15. Detection of neuronal tissue in meat using tissue specific DNA modifications

    Directory of Open Access Journals (Sweden)

    Harris N.

    2004-01-01

    Full Text Available A method has been developed to differentiate between non-muscle tissues such as liver, kidney and heart and that of muscle in meat samples using tissue specific DNA detection. Only muscle tissue is considered meat from the point of view of labelling (Food Labelling [Amendment] (England Regulations 2003 and Quantitative Ingredient Declaration (QUID, and also certain parts of the carcass are prohibited to be used in raw meat products (Meat Products [England] Regulations 2003. Included in the prohibited offal are brain and spinal cord. The described methodology has therefore been developed primarily to enforce labelling rules but also to contribute to the enforcement of BSE legislation on the detection of Central Nervous System (CNS tissue. The latter requires the removal of Specified Risk Material (SRM, such as bovine and ovine brain and spinal cord, from the food chain. Current methodologies for detection of CNS tissue include histological examination, analysis of cholesterol content and immunodetection. These can potentially be time consuming, less applicable to processed samples and may not be readily adapted to high throughput sample analysis. The objective of this work was therefore to develop a DNAbased detection assay that exploits the sensitivity and specificity of PCR and is potentially applicable to more highly processed food samples. For neuronal tissue, the DNA target selected was the promoter for Glial Fibrillary Acidic Protein (GFAP, a gene whose expression is restricted to astroglial cells within CNS tissue. The promoter fragments from both cattle and sheep have been isolated and key differences in the methylation patterns of certain CpG dinucleotides in the sequences from bovine and sheep brain and spinal cord and the corresponding skeletal muscle identified. These have been used to design a PCR assay exploiting Methylation Specific PCR (MSP to specifically amplify the neuronal tissue derived sequence and therefore identify the

  16. Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig.

    Science.gov (United States)

    Simonetti, Amalia; Gambacorta, Emilio; Perna, Annamaria

    2016-12-01

    The aim of this study was to evaluate and compare antioxidative and antihypertensive activities of Longissimus dorsi muscle from Suino Nero Lucano (SNL) and a modern crossbred (CG) pigs, before and after cooking and in vitro gastrointestinal digestion. Pig meat showed antioxidative and antihypertensive activities, heat treatment decreased the thiols content but at the same time increased angiotensin I-converting enzyme (ACE) inhibitory activity, and in vitro gastrointestinal digestion enhanced the biological activity of meat. Autochthonous SNL meat showed a higher nutraceutical quality compared to CG meat, highlighting a greater potential beneficial physiological effect on human health. The results of this study indicate that the pig meat, in particular autochthonous pig meat, may be considered a functional food since it is a good source of antioxidative and antihypertensive peptides.

  17. Clostridium difficile in Retail Meats

    Centers for Disease Control (CDC) Podcasts

    2009-04-16

    Clostridium difficile is a common cause of diarrhea in healthcare settings but little is known about what causes cases in the community. In this podcast, CDC's Dr. L. Clifford McDonald discusses two papers in the May 2009 edition of Emerging Infectious Diseases that explore whether the organism could be found in meat samples purchased in grocery stores in Arizona and Canada.  Created: 4/16/2009 by Emerging Infectious Diseases.   Date Released: 4/16/2009.

  18. Production of crispy bread snacks containing chicken meat and chicken meat powder

    Directory of Open Access Journals (Sweden)

    HULYA CAKMAK

    Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

  19. Analysis of gene expression in rabbit muscle

    Directory of Open Access Journals (Sweden)

    Alena Gálová

    2014-02-01

    Full Text Available Increasing consumer knowledge of the link between diet and health has raised the demand for high quality food. Meat and meat products may be considered as irreplaceable in human nutrition. Breeding livestock to higher content of lean meat and the use of modern hybrids entails problems with the quality of meat. Analysing of livestock genomes could get us a great deal of important information, which may significantly affect the improvement process. Domestic animals are invaluable resources for study of the molecular architecture of complex traits. Although the mapping of quantitative trait loci (QTL responsible for economically important traits in domestic animals has achieved remarkable results in recent decades, not all of the genetic variation in the complex traits has been captured because of the low density of markers used in QTL mapping studies. The genome wide association study (GWAS, which utilizes high-density single-nucleotide polymorphism (SNP, provides a new way to tackle this issue. New technologies now allow producing microarrays containing thousands of hybridization probes on a single membrane or other solid support. We used microarray analysis to study gene expression in rabbit muscle during different developmental age stages. The outputs from GeneSpring GX sotware are presented in this work. After the evaluation of gene expression in rabbits, will be selected genes of interest in relation to meat quality parameters and will be further analyzed by the available methods of molecular biology and genetics.

  20. Meat and Poultry Processing. Teacher Edition.

    Science.gov (United States)

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

  1. Cultured meat: every village its own factory?

    NARCIS (Netherlands)

    Weele, van der C.; Tramper, J.

    2014-01-01

    Rising global demand for meat will result in increased environmental pollution, energy consumption, and animal suffering. Cultured meat, produced in an animal-cell cultivation process, is a technically feasible alternative lacking these disadvantages, provided that an animal-component-free growth

  2. Meat and Poultry Processing. Teacher Edition.

    Science.gov (United States)

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

  3. Competitiveness of the EU poultry meat sector

    NARCIS (Netherlands)

    Horne, van P.L.M.; Bondt, N.

    2013-01-01

    EU poultry meat producers have to comply with legislation on environmental protection, animal welfare and food safety. This legislation has increased the production costs of poultry meat. At the same time the EU is negotiating with other countries or groups of countries to liberalise trade in agricu

  4. Methods to Improve Meat Performance on Yak

    Institute of Scientific and Technical Information of China (English)

    Yan P.; Xu B.Z.; Yang B,H.

    2005-01-01

    To compare the quality of yak meat with that of other livestock, the growth and development of yak from birth to 48-month old were measured, slaughter tests of 6-, 24-, 48-month old were made. It can improve meat performance on yak to crossbreed with beef cattle or wild yak, to improve traditional feeding and management, etc.

  5. Value added meat marketing around the globe

    DEFF Research Database (Denmark)

    Grebitus, Carola; Mueller Loose, Simone

    In highly competitive meat markets it is important to offer value added products to consumers. Thus, we need to understand which attributes are especially valued by consumers. This track session will contribute to a better understanding of consumer preferences for value added meats across differe...

  6. Muscle biopsy

    Science.gov (United States)

    ... Inflammatory diseases of muscle (such as polymyositis or dermatomyositis ) Diseases of the connective tissue and blood vessels ( ... disease that involves inflammation and a skin rash ( dermatomyositis ) Inherited muscle disorder ( Duchenne muscular dystrophy ) Inflammation of ...

  7. Muscle atrophy

    Science.gov (United States)

    ... atrophy. Exercises may include ones done in a swimming pool to reduce the muscle workload, and other types ... a physical examination and ask about your medical history and symptoms, including: When did the muscle atrophy ...

  8. Avaliação dos resultados neonatais do método canguru no Brasil Evaluation of the neonatal outcomes of the kangaroo mother method in Brazil

    Directory of Open Access Journals (Sweden)

    Fernando Lamy Filho

    2008-10-01

    Full Text Available OBJETIVO: Avaliar os resultados do método canguru no Brasil. MÉTODOS: Estudo de coorte prospectivo comparando 16 unidades que possuíam ou não a segunda fase do método canguru: oito eram centros nacionais de referência para o método canguru (grupo estudo, e oito faziam parte da Rede Brasileira de Pesquisas Neonatais (grupo controle. Foram incluídos 985 recém-nascidos pesando entre 500 e 1.749 g. Na análise multivariada, utilizou-se a regressão linear múltipla e a regressão de Poisson com ajuste robusto. RESULTADOS: Na análise ajustada (para peso de nascimento, idade gestacional, Score for Neonatal Acute Physiology Perinatal Extension II, Neonatal Therapeutic Intervention Scoring System, idade e escolaridade maternas, o tempo médio de internação (p = 0,14 e intercorrências clínicas na unidade intermediária ou canguru foram iguais entre os grupos. Peso (p = 0,012, comprimento (p = 0,039 e perímetro cefálico (p = 0,006 com 36 semanas de idade gestacional corrigida foram menores nas unidades canguru. As unidades canguru tiveram desempenho superior em relação ao aleitamento materno exclusivo na alta (69,2 versus 23,8%, p = 0,022. CONCLUSÃO: As evidências sugerem que a estratégia de humanização adotada pelo Ministério da Saúde é uma alternativa segura ao tratamento convencional e uma boa estratégia para a promoção do aleitamento materno.OBJECTIVE: To evaluate the results of the kangaroo mother method in Brazil. METHODS: A prospective cohort study comparing 16 units that have or do not have the second phase of the kangaroo mother method: eight were national centers of excellence for the kangaroo mother method (study group and eight were part of the Brazilian Neonatal Research Network (control group. A total of 985 newborn infants with birth weights of 500 to 1,749 g were enrolled. Multivariate analyses employed multiple linear regression and Poisson regression with robust adjustment. RESULTS: The adjusted analysis

  9. Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

    Energy Technology Data Exchange (ETDEWEB)

    Castejón, David [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); García-Segura, Juan Manuel [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); Departamento de Bioquímica y Biología Molecular I, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Escudero, Rosa [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain); Herrera, Antonio [Departamento de Química Orgánica, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Cambero, María Isabel, E-mail: icambero@vet.ucm.es [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain)

    2015-12-11

    In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by {sup 1}H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression. - Highlights: • NMR spectra from beef samples and their exudates are very strongly correlated. • 23 metabolites not reported in previous NMR meat studies have been identified. • Meat exudate NMR spectra allow monitoring of biochemical changes related to aging. • PCA of exudate NMR spectra classified meat samples by their storage time. • The aging of a meat sample can be predicted by PLS analysis of its exudate.

  10. Tenderness charactherization of ostrich meat commercial cuts

    Directory of Open Access Journals (Sweden)

    Janaina Conte Hadlich

    2012-12-01

    Full Text Available The ostrich meat has become an interesting source of protein as well as being an alternative to red meat, because of its healthy fatty acid profile, with a high content of polyunsaturated fatty acids and low content of intramuscular fat, which arouses the interest of people who want a low animal fat diet. Ostrich meat is also appreciated by the tenderness, since it is one of the larger impact characteristics on the acceptance of a meat product for consumers. The aim of this study was to evaluate the tenderness of different ostrich meat commercial cuts and certificate that all studied cuts present tenderness acceptable by consumers. The laboratory tests were performed at the Laboratory of Biochemistry of Proteins (FMVZ, being measured shear force of seven commercial cuts of ostrich meat. The cuts were: internal thigh, external thigh, filet plan, filet out, filet small, rump and filet fan. The samples were boiled in water bath controlled by time and temperature. After chilling, fragments of 1.0 x 1.0 x 3.0 cm were removed from samples. Shear force measurements were performed using a mechanical Warner-Bratzler Shear Force equipment. The shear force means were: internal thigh (3.5 kg, external thigh (2.8 kg, filet plan (2.4 kg, filet out (1.6 kg, filet small (3.5 kg, rump (3.3 kg and filet fan (2.0 kg. All the commercial cuts evaluated had very low values of shear force, denoting meat extremely tender. The classification of meat tenderness is based on shear force values, being values below 4.6 kg considered meat with desirable tenderness. All ostrich meat commercial cuts analyzed had shear force values lower than 4.6 kg, being classified as meat of extreme tenderness. The results found in this work allow concluding that ostrich meat can be considered tender. These findings lead us to consider the ostrich meat as an interesting alternative to red meat, in relation to tenderness and healthy fatty acid profile, being favorable for people suffering from

  11. Protein oxidation in muscle foods: A review

    DEFF Research Database (Denmark)

    Lund, Marianne; Heinonen, Marina; Baron, Caroline P.

    2011-01-01

    insight into the reactions involved in the oxidative modifications undergone by muscle proteins. Moreover, a variety of products derived from oxidized muscle proteins, including cross-links and carbonyls, have been identified. The impact of oxidation on protein functionality and on specific meat quality...... in this topic has led to highlight the influence that Pox may have on meat quality and human nutrition. Recent studies have contributed to solid scientific knowledge regarding basic oxidation mechanisms, and in advanced methodologies to accurately assess Pox in food systems. Some of these studies have provided...... traits has also been addressed. Some other recent studies have shed light on the complex interaction mechanisms between myofibrillar proteins and certain redox-active compounds such as tocopherols and phenolic compounds. This paper is devoted to review the most relevant findings on the occurrence...

  12. Influence of the cooling process on the sensory characteristics of fresh meat

    Energy Technology Data Exchange (ETDEWEB)

    Woltersdorf, W.

    1984-01-01

    Rapid temperature reduction for freshly-slaughtered animal carcasses or the meat from them is the best protection against the reproduction of microorganisms. Rapid temperature reduction increases durability in this way; moreover, these cold temperatures reduce the cooling-down times and the loss of substance in the meat which occurs due to water evaporation. The disadvantage of this rapid deep-freezing is the phenomenon of cold shortening (c.s.), an irreversible shortening effect on muscle fibres which results in toughness in the deep-frozen meat. For this reason a study has been made as to which sections of beef carcasses suffered c.s. at what freezing speed. Individual details of the testing procedure and characteristics studied (Temperature curve, ATP-content, pH value, tenderness, firmness, length of muscle fibrils, length of muscle) are given. The time-dependent freezing temperature curve of various sorts of beef was recorded in diagrams. Remarks are made on the way in which c.s. occurs and recommendations on how to prevent it are given. It was found that electrostimulation did not produce any extra tenderness effect when no c.s. is present.

  13. Role of peroxidation and heme catalysis in coloration of raw meat.

    Science.gov (United States)

    Shleikin, Alexander G; Medvedev, Yaroslav V

    2014-01-01

    It is known, that lipid peroxidation is one of the main factors limiting the quality and acceptability of meat and other animal tissues. The current data concerning connection of heme and peroxidation were summarized and analysed here. The muscle food compounds that are most influenced by oxidative processes include unsaturated fatty acids of lipids, amino acids of proteins and heme groups of pigments. Heme proteins and particularly myoglobin are abundant in muscle tissues. Meat colour is primarily influenced by the concentration and chemical State of heme pigments, myoglobin and hemoglobin. Oxygenated myoglobin oxidized to the brown metmyoglobin form and its accumulation is highly correlated with progress of lipid peroxidation. Heme proteins such as hemoglobin or myoglobin accelerate the decomposition of hydroperoxides to free radicals. Metmyoglobin possesses «pseudoperoxidase» activity and catalyzes the oxidation of various compounds following the reaction with hydrogen peroxide. The reaction between hydrogen peroxide and metmyoglobin results in the formation of two active hypervalent myoglobin species, perferrylmyoglobin (·MbFe(IV)=0) and ferrylmyoglobin (MbFe(IV)=0), which participate in lipid oxidation catalysis. Both MbFe(IV)=0 and ·MbFe(IV)=0 are deactivated in the presence of reducing agents, whose nature determines the overall effect of the pseudoperoxidase cycle. Hypothesis can be put forward that loss of cellular antioxidants might precede the rise of peroxidase-like activity, thus being a sign of incipient discoloration of meats and muscle components of foods.

  14. Role of peroxidation and heme catalysis in coloration of raw meat

    Directory of Open Access Journals (Sweden)

    Alexander G. Shleikin

    2014-06-01

    Full Text Available It is known, that lipid peroxidation is one of the main factors limiting the ąuality and acceptability of meat and other animal tissues. The current data conceming connection of heme and peroxidation were summarized and analysed here. The muscle food compounds that are most influenced by oxidative processes include unsaturated fatty acids of lipids, amino acids of proteins and heme groups of pigments. Heme proteins and particularly myoglobin are abundant in muscle tissues. Meat colour is primarily influenced by the concentration and chemical State of heme pigments, myoglobin and hemoglobin. Oxygenated myoglobin oxidized to the brown metmyoglobin form and its accumulation is highly correlated with progress of lipid peroxidation. Heme proteins such as hemoglobin or myoglobin accelerate the decomposition of hydroperoxides to free radicals. Metmyoglobin possesses «pseudoperoxidase» activity and catalyzes the oxidation of various compounds following the reaction with hydrogen peroxide. The reaction between hydrogen peroxide and metmyoglobin results in the formation of two active hypervalent myoglobin species, perferrylmyoglobin (*MbFelv=0 and ferrylmyoglobin (MbFelv=0, which participate in lipid oxidation catalysis. Both MbFeIV=0 and *MbFelv=0 are deactivated in the presence of reducing agents, whose naturę determines the overall effect of the pseudoperoxidase cycle. Hypothesis can be put forward that loss of cellular antioxidants might precede the rise of peroxidase-like activity, thus being a sign of incipient discoloration of meats and muscle components of foods.  

  15. THE ROLE OF MEAT IN BALANCED NUTRITION

    Directory of Open Access Journals (Sweden)

    Karl Salobir

    2000-06-01

    Full Text Available Meat is a rich source of nutrients which human nutrition often lacks. It is a rich and important source of essential amino acids, vitamins, minerals and also long chain polyunsaturated fatty acids. Moderate intake of lean meat enables easier composition of balanced diet. On the other hand, excessive meat intake supersedes from the diet foodstuffs which supply dietary fibers, vitamins, and also non-vitamin antioxidant active substances and minerals. Not meat itself but imbalanced nutrition with too much fat and saturated fatty acids and deficient intake of ω-3 fatty acids, antioxidant vitamins and phytochemicals, minerals and dietary fiber present a risk for the development of cardiovascular disease and cancer. Because of its distinct and high nutritional value meat preserves its role in a rational human nutrition

  16. Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS.

    Science.gov (United States)

    Estévez, Mario; Morcuende, David; Ventanas, Sonia; Cava, Ramón

    2003-05-21

    The volatile compounds generated in meat from Iberian and lean pigs after four different treatments (raw, refrigerated, cooked, and refrigerated cooked meat) were analyzed. The different treatments showed different volatile profiles. Methyl alcohols and ketones (such as 2-ethyl-hexan-1-ol, 2-methyl-butan-1-ol, 3-methyl-butan-1-ol, and 3-hydroxy-butan-2-one) were the most representative in refrigerated meat because of the degradation of carbohydrates and proteins together with the Strecker degradation pathway. Lipid-derived volatiles were the most abundant in cooked meat and refrigerated cooked meat. Meat from different pig breeds presented different volatile profiles, probably due to different enzymatic and oxidative deterioration susceptibility. Otherwise, the fat content and its compositional characteristics also played an important role in the generation of volatiles. As compared to samples from lean pigs, muscles from Iberian pigs showed a higher content of heme iron that may have promoted the generation of higher content of total lipid-derived volatiles during the refrigeration of cooked meat. Despite that, the formation of volatiles with low thresholds and related to intense rancidity perception likely to be derived from polyunsaturated fatty acids was higher in lean pork than in meat from Iberian pigs. This might be expected to lead to a more intense development of a warmed over flavor during refrigeration of cooked samples from lean pigs.

  17. A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries).

    Science.gov (United States)

    Kadim, I T; Mahgoub, O; Purchas, R W

    2008-11-01

    The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. This is because of its unique physiological characteristics, including a great tolerance to high temperatures, solar radiation, water scarcity, rough topography and poor vegetation. The average birth weight of camels is about 35kg, but it varies widely between regions, breeds and within the same breed. The meat producing ability of camels is limited by modest growth rates (500g/day). However, camels are mostly produced under traditional extensive systems on poor levels of nutrition and are mostly slaughtered at older ages after a career in work, racing or milk production. Camels reach live weights of about 650kg at 7-8 years of age, and produce carcass weights ranging from 125 to 400kg with dressing-out percentage values from 55% to 70%. Camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore halves (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 humans. Camel meat has been described as raspberry red to dark brown in colour and the fat of the camel meat is white. Camel meat is similar in taste and texture to beef. The amino acid and mineral contents of camel meat are often higher than beef, probably due to lower intramuscular fat levels. Recently, 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 multidisplinary research into efficient production systems, and improved meat technology and marketing.

  18. Modulation of glycogen and breast meat processing ability by nutrition in chickens: effect of crude protein level in 2 chicken genotypes.

    Science.gov (United States)

    Jlali, M; Gigaud, V; Métayer-Coustard, S; Sellier, N; Tesseraud, S; Le Bihan-Duval, E; Berri, C

    2012-02-01

    The aim of the study was to evaluate the impact of 2 isoenergetic growing diets with different CP (17 vs. 23%) on the performance and breast meat quality of 2 lines of chicken divergently selected for abdominal fatness [i.e., fat and lean (LL) lines]. Growth performance, breast and abdominal fat yields, breast meat quality parameters (pH, color, drip loss), and muscle glycogen storage at death were measured. Increased dietary CP resulted in increased BW, increased breast meat yield, and reduced abdominal fatness at slaughter regardless of genotype (P muscle glycogen (P muscle glycogen content observed in LL receiving the low-CP diet compared with the high-CP diet occurred concomitantly with greater phosphorylation amount for the α-catalytic subunit of adenosine monophosphate-activated protein kinase and glycogen synthase. This was consistent with the reduced muscle glycogen content observed in LL fed the low-CP diet because adenosine monophosphate-activated protein kinase inhibits glycogen synthesis through its action on glycogen synthase. Our results demonstrated that nutrition is an effective means of modulating breast meat properties in the chicken. The results also highlighted the need to take into account interaction with the genetic background of the animal to select nutritional strategies to improve meat quality traits in poultry.

  19. Assuring eating quality of meat.

    Science.gov (United States)

    Dalen, G A

    1996-01-01

    The way of assuring quality has changed over the years, from inspection of end product to quality management systems and on-line process control. The latter concepts have had a great impact in many industries during the last decades. But the concept of Total Quality is continuos improvement so it is time to take advantage of the next generation of quality assurance tools: Quality by Design. This is the most powerful instrument in quality assurance today. Quality by design has been used with outstanding results in many industries as the automobile and the electronics industry. Maybe the meat industry will be the next? To succeed, the "eating quality attributes" that are most important to the customer must be brought into focus. The challenge to the meat research scientist is to design products and processes that take care of customer needs despite variation in the raw material and the consumer's rough handling. The Quality Management Standards are helpful in conducting the design and production process, but to focus on the right aspects, there also are need for suitable methods as Quality Function Deployment. Customer needs change and new research changes old 'truths'. This require an organisation, a quality system and a culture which can handle rapid changes and a diversity of customer needs.

  20. Your Muscles

    Science.gov (United States)

    ... develops. There they help to push the baby out of the mother's body when it's time to be born. You'll find smooth muscles at work behind the scenes in your eyes, too. These muscles keep the eyes ... thick muscles of the heart contract to pump blood out and then relax to let blood back in ...

  1. Modeling Muscles

    Science.gov (United States)

    Goodwyn, Lauren; Salm, Sarah

    2007-01-01

    Teaching the anatomy of the muscle system to high school students can be challenging. Students often learn about muscle anatomy by memorizing information from textbooks or by observing plastic, inflexible models. Although these mediums help students learn about muscle placement, the mediums do not facilitate understanding regarding integration of…

  2. Tolerance to low temperatures of Toxocara cati larvae in chicken muscle tissue

    DEFF Research Database (Denmark)

    Taira, Kensuke; Saitoh, Yasuhide; Okada, Natsuki;

    2012-01-01

    Infectivity of Toxocara cati larvae in muscle tissue of chickens after storage at 4 degrees C and -25 degrees C was assessed in a mouse bioassay to provide information on the risk of meat-borne toxocarosis. Muscle tissue samples of 30-day old T. cati infections were stored at 4 degrees C for 14...

  3. Differences in muscle transcriptome among pigs phenotypically extreme for fatty acid composition

    NARCIS (Netherlands)

    Puig-Oliveras, A.; Ramayo-Caldas, Y.; Corominas, J.; Estelle, J.; Perez-Montarelo, D.; Hudson, N.J.; Casellas, J.; Folch Maria Ballester, J.M.

    2014-01-01

    BACKGROUND: Besides having an impact on human health, the porcine muscle fatty acid profile determines meat quality and taste. The RNA-Seq technologies allowed us to explore the pig muscle transcriptome with an unprecedented detail. The aim of this study was to identify differentially-expressed gene

  4. Comparative Effect of Massage Therapy versus Kangaroo Mother Care on Body Weight and Length of Hospital Stay in Low Birth Weight Preterm Infants.

    Science.gov (United States)

    Rangey, Priya Singh; Sheth, Megha

    2014-01-01

    Background. Massage therapy (MT) and kangaroo mother care (KMC) are both effective in increasing the weight and reducing length of hospital stay in low birth weight preterm infants but they have not been compared. Aim. Comparison of effectiveness of MT and KMC on body weight and length of hospital stay in low birth weight preterm (LBWPT) infants. Method. 30 LBWPT infants using convenience sampling from Neonatal Intensive Care Unit, V.S. hospital, were randomly divided into 2 equal groups. Group 1 received MT and Group 2 received KMC for 15 minutes, thrice daily for 5 days. Medically stable babies with gestational age Limitation. Long term follow-up was not taken.

  5. Trial gain of weight and hospital length stay of the low birth weight preterm infant in assistance for kangaroo mother care

    OpenAIRE

    Márcia Aparecida Giacomini Rodrigues; Maria Aparecida Tedeschi Cano

    2006-01-01

    The aim of this study was to evaluate if the Kangaroo Mother Care (KMC) interferes in the gain of weight and in the hospital length stay of the low birth weight preterm newborn (LWBPTN). For this, it was realized an analytic retrospective study, through the evaluation of the medical records of 60 LWBPTN with born weight less than 2000 g that received assistance by KMC, for a period of 2 hours per day and, 60 LWBPTN that received assistance by the Traditional Method of Care (TMC), admitted in ...

  6. Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch.

    Science.gov (United States)

    Bekker, Gerben A; Tobi, Hilde; Fischer, Arnout R H

    2017-07-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries and theory of social practices helps to better understand the possibly culturally dependent operationalization of the concept meat. Ten visiting graduate students from China, 10 from Ethiopia and 10 native Dutch graduate students completed freelist tasks, a pile sort task, interview and essay task, during a single session. We found that butchered animals are at the center of the concept of meat, although depending on culture not all animals are a source of meat. Symbolic boundaries were restricted or stretched depending on social practices within countries. Ethiopian participants applied strictly defined symbolic boundaries, where Chinese and Dutch participants used more broadly defined symbolic boundaries. Cultured meat was seen as a technology for the future and was positioned across the symbolic boundaries of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. The system approach to marketing research of the regional market of meat and processed meats

    Directory of Open Access Journals (Sweden)

    O.P. Afanasieva

    2014-06-01

    Full Text Available The aim of the article. The aim of the article consists of determination the peculiarities of marketing researches of the regional product market and formation the system approach to marketing research for the regional market of meat and processed meats. The results of the analysis. The author considered theoretical approaches to determination of a sense of marketing research of market and proposed a definition of a concept «marketing research of a regional product market», taking into account its peculiarities. The author proposed the system approach to marketing research of the regional market of meat and processed meats. Especially, an object, a subject, an aim, tasks, directions, procedures, and methodical support are thoroughly considered. Also, the system of principles of marketing research of this market is improved. All this aspects are components of scientific novelty of the done research. Taking into consideration a key role of the market of meat and processed meats and its importance for increase of a food safety level during a current period, research and prognostication of this product market facilitate determination of basic principles on support of an appropriate amount of production of meat and processed meats and saturation of the market with a required amount of products that are of high quality and have an optimal price in attempt to provide all social classes with such products. Since results of such researches are more and more required, development of the system approach to marketing research of the market of meat and processed meats is of great practical importance. Using the methods for rating valuation of regions, each region is given a rank according to a level of an absolute figure. According to results of the research the author determined that only five regions of Ukraine have a considerably higher level of development of the market of meat and processed meats compared to other regions. These regions include AR

  8. Types of fraud in meat and meat products: a review

    Directory of Open Access Journals (Sweden)

    Espinoza T.

    2015-09-01

    Full Text Available Affects the food control. The globalization, increased imports and exports and free trade agreements have led to greater sharing and access to food worldwide; along with it, the problems associated with fraud such as adulteration, substitution, intentionality, and counterfeiting have been increased. Therefore, there are various tasks associated with food fraud, which in most reviews published only new identification techniques have been discussed. However, a discussion about the types of fraud and its impact on society, bioterrorism and religion, has been little commented. This review focuses primarily on describing the types of fraud that has as objective to obtain economic benefit or cause terrorism. Also, latest techniques available for detecting meat adulteration are mentioned.

  9. Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino rams.

    Science.gov (United States)

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

    2008-06-01

    Genetic parameters for carcass and meat quality traits of about 18-month-old Merino rams (n = 5870), the progeny of 543 sires from three research resource flocks, were estimated. The estimates of heritability for hot carcass weight (HCW) and the various fat and muscle dimension measurements were moderate and ranged from 0.20 to 0.37. The brightness of meat (colour L*, 0.18 +/- 0.03 standard error) and meat pH (0.22 +/- 0.03) also had moderate estimates of heritability, although meat relative redness (colour a*, 0.10 +/- 0.03) and relative yellowness (colour b*, 0.10 +/- 0.03) were lower. Heritability estimates for live weights were moderate and ranged from 0.29 to 0.41 with significant permanent maternal environmental effects (0.13 to 0.10). The heritability estimates for the hogget wool traits were moderate to high and ranged from 0.27 to 0.60. The ultrasound measurements of fat depth (FATUS) and eye muscle depth (EMDUS) on live animals were highly genetically correlated with the corresponding carcass measurements (0.69 +/- 0.09 FATC and 0.77 +/- 0.07 EMD). Carcass tissue depth (FATGR) had moderate to low genetic correlations with carcass muscle measurements [0.18 +/- 0.10 EMD and 0.05 +/- 0.10 eye muscle area (EMA)], while those with FATC were negative. The genetic correlation between EMD and eye muscle width (EMW) was 0.41 +/- 0.08, while EMA was highly correlated with EMD (0.89 +/- 0.0) and EMW (0.78 +/- 0.04). The genetic correlations for muscle colour with muscle measurements were moderately negative, while those with fat measurements were close to zero. Meat pH was positively correlated with muscle measurements (0.14 to 0.17) and negatively correlated with fat measurements (-0.06 to -0.18). EMDUS also showed a similar pattern of correlations to EMD with meat quality indicator traits, although FATUS had positive correlations with these traits which were generally smaller than their standard error. The genetic correlations among the meat colour traits were

  10. Association Between Meat and Meat-Alternative Consumption and Iron Stores in Early Childhood.

    Science.gov (United States)

    Cox, Kelly Anne; Parkin, Patricia C; Anderson, Laura N; Chen, Yang; Birken, Catherine S; Maguire, Jonathon L; Macarthur, Colin; Borkhoff, Cornelia M

    To prevent iron deficiency, 2014 Canadian recommendations for healthy term infants from 6 to 24 months recommend iron-rich complementary foods such as meat and meat alternatives 2 or more times a day. The purpose of our study was to evaluate the association between meat and meat-alternative consumption and iron status in young children and the association between red meat consumption and iron status among children meeting recommendations. Healthy children aged 12 to 36 months were recruited. A cross-sectional study was conducted. Meat and meat-alternative consumption was measured using the NutriSTEP questionnaire. Adjusted multivariable regression analyses were used to evaluate an association between meat consumption and serum ferritin, and iron deficiency (serum ferritin deficiency (odds ratio 0.97, 95% confidence interval 0.94, 0.99, P = .03). Associations between red meat consumption and iron status were not statistically significant. Statistically significant covariates associated with increased odds of iron deficiency included longer breast-feeding duration, daily cow's milk intake of >2 cups, and a higher body mass index z score. Daily cow's milk intake of >2 cups, longer breast-feeding duration, and a higher body mass index z score were modifiable risk factors associated with iron deficiency. Eating meat according to recommendations may be a promising additional target for the prevention of iron deficiency in early childhood. Copyright © 2016 Academic Pediatric Association. Published by Elsevier Inc. All rights reserved.

  11. Advances in ingredient and processing systems for meat and meat products.

    Science.gov (United States)

    Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

    2010-09-01

    Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

  12. The analysis of meat traits of Sussex cockerels and capons (S11) at different ages.

    Science.gov (United States)

    Adamski, Marek; Kuźniacka, Joanna; Banaszak, Mirosław; Wegner, Marcin

    2016-01-01

    The aim of the study was to compare Sussex cockerels and capons as well as to estimate the influence of age on slaughter yield and meat quality. The tests were performed on cockerels and capons from strain S11 (Sussex). At 16, 18, and 20 wk of age, a dissection of the entire carcass was conducted. The breast and leg muscles were tested for physio-chemical traits, as well as chemical parameters. It was noted that, due to significant differences in BW of the eviscerated carcasses between wk 18 and 20 of slaughter, the best time to cease rearing S11 cockerels could be wk 20. However, for S11 capons, the optimal time for slaughter appeared to be wk 18 (no significant differences in BW and carcass weight or musculature between wk 18 and 20). The trait which did not differ between cockerels and capons slaughtered at different ages was slaughter yield. Fatness of the cockerels increased with age whilst the weight of capons' skin with subcutaneous fat was the same at wk 18 and 20 of evaluation. With increasing age, pH indicators of cockerels and capons' breast muscles were increasing; the water holding capacity of capons' breast muscles were also increasing. Both cockerels and capons showed darker color of breast muscle at wk 20 compared to wk 16 of evaluation. Redness of the breast muscle in the following periods of evaluation did not show significant differences, although with age, the yellowness of the cockerels and capons' breast muscle increased significantly. Among cockerels and capons, the water content in the breast and leg muscles were decreasing with age whilst the protein content was increasing. A significant growing tendency of the percentage of fat share in the breast and leg muscles with age was noted in the capon group. Conclusions for breeding practice are as follows: due to meat and quality traits, Sussex cockerels and capons can be used until wk 18 or 20 of life.

  13. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs.

    Science.gov (United States)

    Lebret, B

    2008-10-01

    Animal growth performance and quality of pork depend on the interactive effects of pig genotype, rearing conditions, pre-slaughter handling, and carcass and meat processing. This paper focuses on the effects of feeding and rearing systems (feeding level and diet composition, housing, production system, etc.) on growth performance, carcass composition, and eating and technological qualities of pork. The feeding level and protein : energy ratio can be used to manipulate growth rate or composition of weight gain. Restricted feed allowance strongly reduces growth rate and carcass fatness and also intramuscular fat (IMF) level, resulting in decreased meat tenderness or juiciness. Expression of compensatory growth due to restricted followed by ad libitum feeding modifies the composition of weight gain at both carcass and muscle levels, and may improve meat tenderness due to higher in vivo protein turnover. Decreasing the protein : energy ratio of the diet actually increases IMF and improves eating quality, but gives fatter carcasses. In contrast, a progressive reduction in the protein : energy ratio leads to similar carcass composition at slaughter but with higher IMF. Technological meat traits (pH1, pHu, colour, drip loss) are generally not affected by the level or protein : energy in feed. Modification of fatty acid composition and antioxidant level in meat can be obtained through diet supplementations (e.g. vegetable sources with high n-3 fatty acids), thereby improving the nutritional quality of pork. Influences of pig rearing system on animal performance, carcass and meat traits result from interactive effects of housing (floor type, space allowance, ambient temperature, physical activity), feeding level and genotype in specific production systems. Indoor enrichment (more space, straw bedding) generally increases growth rate and carcass fatness, and may improve meat juiciness or flavour through higher IMF. Outdoor rearing and organic production system have various

  14. Effect of hesperidin dietary supplementation on growth performance, carcass traits and meat quality of rabbits

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    P.E. Simitzis

    2014-06-01

    Full Text Available An experiment was conducted to examine the dose effects of hesperidin dietary supplementation on fattening rabbits’ growth performance, as well as carcass and meat quality characteristics. Forty-eight Hyla hybrid male weaned (35 d old rabbits were purchased and randomly assigned to 3 dietary groups of 16 rabbits each and fed diets supplemented with the antioxidant hesperidin at 0, 1 and 2 g/kg feed. At 80 d of age, the rabbits were slaughtered and samples of Longissimus lumborum (LL muscle were used to estimate meat quality traits. No significant differences were observed in body weight at the age of 80 d, feed conversion rate (35 to 80 d, or organ weights among the 3 groups. The pH, colour, percentage of released water, shear force values and intramuscular fat content of LL muscle were not significantly influenced by the dietary treatment. Hesperidin dietary supplementation at both levels reduced the polyunsaturated fatty acids (PUFAs, mainly arachidonic (C20:4n-6, docosapentaenoic (C22:5n-3 and eicosapentaenoic (C20:5n-3 (only at 2 g/kg, and PUFA/SFA ratio (P<0.01. Based on the malondialdehyde (MDA values, hesperidin inclusion did not influence meat antioxidant status during the 9-d refrigerated storage at 4°C. Thus, we may conclude that dietary supplementation with hesperidin at the selected concentration levels did not generally influence growth performance, carcass traits, meat quality or antioxidant capacity in fattening rabbits, although meat values for PUFAs appeared to be decreased.

  15. Effect of white striping on chemical composition and nutritional value of chicken breast meat

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    Massimiliano Petracci

    2014-03-01

    Full Text Available White striping defect (appearance of white striations parallel to muscle fiber on surface of breast is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence classified in 2 levels as moderate or severe were selected to determine proximate composition (moisture, protein, lipid and collagen as well as sarcoplasmic and myofibrillar protein profile by sodium dodecyl sulphatepolyacrylamide gel electrophoresis analysis. The results showed that both severe and moderate white-striped fillets had higher fat content (2.53 vs 1.46 vs 0.78%; P<0.001, lower protein level (20.9 vs 22.2 vs 22.9%; P<0.001, decreased quality of protein as proven by higher collagen content (1.30 vs 1.37 vs 1.43%; P<0.001, and different pattern on myofibrillar and sarcoplasmic fractions when compared to normal fillets. Moreover, severe white-striped fillets exhibited higher energy content (450.7 vs 421.1 kJ/100g; P<0.01 with respect to normal meat. In conclusion, there was a large worsening of nutritional value of chicken breast meat following occurrence of white striping and this might impair consumer attitude towards poultry meat.

  16. Oxidative stability of fermented meat products.

    Science.gov (United States)

    Wójciak, Karolina M; Dolatowski, Zbigniew J

    2012-04-02

    Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.

  17. Cholesterol content in meat of some Cyprinidae

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    Živković Dragić L.

    2002-01-01

    Full Text Available The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L, carp bream (Abramis brama L, baltic vimba (Vimba vimba carinata Pallas, zope (Abramis balerus L and crucian carp (Carassius carassius gibelio Bloch from the river Danube. Cholesterol content was examined in the function of season factor and individual weight. Cholesterol concentration in meat of white bream carp bream, baltic vimba, zope and crucian carp is on average level below 20 mg/100 g of meat, which makes meat of these fish species nutritively very valuable. Cholesterol content is variable during the season. Its concentration in meat and in lipids is lowest during spring, during summer it increases and during autumn decreases, except in meat of white bream. Body weight has influence on cholesterol content when its concentration is expressed as % of cholesterol in lipids. Its content in lipids decreases with increasing of individual weight, except in meat of carp bream.

  18. Meat-consumption statistics: reliability and discrepancy

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    Pål Börjesson

    2013-07-01

    Full Text Available Interest in meat consumption and its impact on the environment and health has grown markedly over the last few decades and this upsurge has led to greater demand for reliable data. This article aims to describe methods for producing meat-consumption statistics and discuss their limitations and strengths; to identify uncertainties in statistics and to estimate their individual impact; to outline how relevant data are produced and presented at the national (Swedish, regional (Eurostat, and international (FAOSTAT levels; to analyze the consequences of identified discrepancies and uncertainties for estimating the environmental and health effects of meat consumption; and to suggest recommendations for improved production, presentation, and use of meat-consumption statistics. We demonstrate many inconsistencies in how meat-consumption data are produced and presented. Of special importance are assumptions on bone weight, food losses and waste, weight losses during cooking, and nonmeat ingredients. Depending on the methods employed to handle these ambiguous factors, per capita meat-consumption levels may differ by a factor of two or more. This finding illustrates that knowledge concerning limitations, uncertainties, and discrepancies in data is essential for a correct understanding, interpretation, and use of meat-consumption statistics in, for instance, dietary recommendations related to health and environmental issues.

  19. 9 CFR 319.881 - Liver meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

  20. RESEARCH ON CONSUMER BEHAVIOUR ON BUCHAREST MEAT MARKET

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    Agatha POPESCU

    2013-01-01

    Full Text Available The paper aimed to analyze consumer behavior for meat on Bucharest market, using a sample of 100 individuals, representatives as age, sex and profession, who were interviewed within a structured questionaire based survey on their preference to buy and consume meat. The answers were processed using the semantic differential and Likert Scale. The obtained results pointed out that white meat is the top preference, because it is healthier and its price is more acceptable compared to red meat. However, men prefer red meat, no matter its price. The most prefered meat sorts in order of their importance are chicken meat, pork and beef. Consumers prefer to buy 1-2 kg fresh meat from supermarket every 2-3 days. Income/family and meat pice are the major factors limiting the amount of consumed meat and buying frequence. The term of availability and meat origin have become more and more important criteria on which buying decision is based, besides meat quality. All consumers prefer to consume Romanian meat which is tasty and has a pleasant flavor. As a conclusion, consumers expectations from meat producers are related to a large variety of meat of a higher quality. Also, presentation form in packed portionated meat parts on the shelf as wellas hygiene come on the next positions from consumers side in order to satisfy their needs better.