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Meat Science

Maria Cecilia Mancini, Federico Antonioli
Cultured meat may be a novel food that would overcome the limits of conventional meat production. This paper assesses the willingness to try, buy and pay for cultured meat among a sample of Italian consumers, unveiling the attitudes towards an engineered food on the part of a consumer oriented in favour of the Mediterranean diet. A survey was conducted by submitting a questionnaire to 525 Italian consumers. Consumers showed higher agreement with the statements concerning positive externalities than the intrinsic characteristics of cultured meat, and more than half of the respondents (54%) stated that they would be willing to try cultured meat...
December 28, 2018: Meat Science
Piotr Domaradzki, Mariusz Florek, Piotr Skałecki, Anna Litwińczuk, Monika Kędzierska-Matysek, Anna Wolanciuk, Katarzyna Tajchman
The lipid characteristics of the intramuscular fat (IMF) from skeletal muscles of different beaver carcass parts (the loin, hind leg and shoulder) were characterised in detail for the first time. The shoulder muscles had higher (P < 0.05) proportion of n-3 polyunsaturated fatty acids (PUFA) than the loin muscles, which had higher percentages of saturated fatty acids (SFA), odd-chain fatty acids (OCFA) and sum of conjugated linoleic acids (ΣCLA). Moreover, the shoulder muscles were found to contain higher fat, cholesterol and total fatty acids (FA) concentrations, as well had a beneficial fatty acid profile, especially in terms of the absolute content of PUFA and some nutritional FA indices (thrombogenic index and SFA/PUFA), as well as FA ratios (n-6/n-3 and PUFA/SFA)...
December 26, 2018: Meat Science
E Grochowska, B Borys, D Lisiak, S Mroczkowski
The aim of this study was to identify polymorphisms in the first intron and c.*1232G>A position of the MSTN gene and analyze associations between the detected alleles/genotypes and carcass, meat quality, and biometric traits in Colored Polish Merino sheep. We analyzed 44 traits using the MIXED procedure of the SAS software. Five alleles (MSTN-A, MSTN-B, MSTN-C, MSTN-E and MSTN-E1) were detected. Significant genotypic effects were detected with regard to chest depth (live lamb) and fat depth over ribs, drip loss, subjective meat flavor and color, whereas significant allelic effects were found for chest depth (live lamb), pre-slaughter weight, hot carcass weight, cold carcass dressing out, leg depth (carcass), eye of loin width and area, intramuscular fat (IMF) content, water-holding capacity, and subjective meat tenderness, flavor and color...
December 24, 2018: Meat Science
Amenan Prisca Koné, Yves Desjardins, André Gosselin, Dany Cinq-Mars, Frédéric Guay, Linda Saucier
The present work evaluated the effects of feed supplementation with plant extracts (onion, cranberry) and a commercial essential oil product (Xtract™) on rabbit meat quality. Five groups of 48 weaned Grimaud female rabbits each received a control ration (C) or a diet supplemented with onion extract (500 or 1000 ppm), cranberry extracts (500 ppm) and essential oil product (100 ppm) alone or in combination. Microbiological quality was evaluated on whole hind legs stored under aerobic and anaerobic conditions at 4 °C...
December 23, 2018: Meat Science
Bridgette G Logan, Russell D Bush, Tamara E Biffin, David L Hopkins, Melanie A Smith
Drip loss is an indicator of water holding capacity in fresh meat that can be measured using the bag method and the newer EZ method. However, to our knowledge, no previous study has investigated the application of these methods to assess drip loss of fresh alpaca meat. Over a year, 160 alpaca (Vicugna pacos) loins were sampled using the two different drip loss methods. There was no difference (P = 0.490) in drip loss percentage between the bag (3.39 ± 0.24%) and EZ method (3.16 ± 0.22%). The 24 h pH had a significant (P = 0...
December 22, 2018: Meat Science
Fabienne Kessler, Mathias Boe Riisgaard Nielsen, Marie Tøstesen, Lars Duelund, Mathias P Clausen, Davide Giacalone
Adequate protein intake is necessary to maintain muscle mass and function. Nutritionally dense(r) products are increasingly sought after by consumers that need a heightened protein intake, such as active young and elderly individuals. This paper focuses on functional snack sausages enriched with umami-tasting meat protein hydrolysates (MPH), developed by systematically varying in recipe, meat type and MPH content. A consumer study (N = 100) was conducted where young and elderly consumers evaluated perceived acceptability and sensory quality of samples...
December 19, 2018: Meat Science
Yifeng Zhang, Junjie Zhang, Huanfa Gong, Leilei Cui, Wanchang Zhang, Junwu Ma, Congying Chen, Huashui Ai, Shijun Xiao, Lusheng Huang, Bin Yang
This study investigated genetic correlations of longissimus muscle fatty acid composition with 32 traits related to growth, carcass, fat deposition and meat quality in 2448 pigs from six populations using genome wide SNP data. Most of significant loci for saturated (C14:0, C16:0 and C18:0) and mono-saturated fatty acids (C18:1n9 and C16:1n7) identified in GWAS, including those near ELOVL6, SCD and FASN genes, displayed negligible or weak effects on all the 32 traits. Fat deposition traits were the most relevant traits for fatty acid composition in genetic correlations...
December 18, 2018: Meat Science
Jorge Loredo-Osti, Eduardo Sánchez-López, Alberto Barreras-Serrano, Fernando Figueroa-Saavedra, Cristina Pérez-Linares, Miguel Ruiz-Albarrán, Miguel Ángel Domínguez-Muñoz
The objective was to determine the risk factors associated to dark-cutting in bovine carcasses. The study was conducted at a Federal Inspection abattoir located in northeastern Mexico. A random sample of 394 animals at slaughter was used. A total of 26 explanatory variables were evaluated; the analysis included environmental, animal-specific, and management factors both at pre- and post- slaughter periods. Only four variables were statistically significant within the final logistic regression model (P < ...
December 16, 2018: Meat Science
Maria Emília Araújo do Prado, Valéria Aparecida Vieira Queiroz, Vinicius Tadeu da Veiga Correia, Erick Ornellas Neves, Elder Felipe Silva Roncheti, Aline Cristina Arruda Gonçalves, Cícero Beserra de Menezes, Fernanda Cristina Esteves de Oliveira
The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < ...
December 13, 2018: Meat Science
Isabel Seiquer, Patricia Palma-Granados, Ana Haro, Luis Lara, Manuel Lachica, Ignacio Fernández-Fígares, Rosa Nieto
This study analyzes quality traits of longissimus lumborum and gluteus medius in surgically castrated (SC) males, inmunocastrated (IC) males and IC female Iberian pigs reared in intensive conditions (n = 18/sex). Vaccination with Improvac® was applied at 18 and 26 weeks of age and slaughtering at 31 weeks. At such conditions, notable sex differences were found. Both muscles of IC males were less red (P < .01), longissimus had lower intramuscular fat (P < .01) and gluteus less Fe content (P < ...
December 12, 2018: Meat Science
Marek Stanisz, Maciej Skorupski, Piotr Ślósarz, Marta Bykowska-Maciejewska, Joanna Składanowska-Baryza, Łukasz Stańczak, Małgorzata Krokowska-Paluszak, Agnieszka Ludwiczak
The studied material included 19 fallow deer does hunt-harvested in two seasons, summer and winter. The post-mortem body weight of analysed animals was not affected by the season (P = 0.762). The pH value measured 24 h post-mortem in the M. longissimus lumborum was significantly higher in the summer compared to the winter season. The venison obtained in the winter season characterized with higher L* (P < 0.0001) and b* (P = 0.002) and lower a* (P < .0001) compared to meat from the summer season...
December 12, 2018: Meat Science
Joel Johnson, Dianne Atkin, Kyunghee Lee, Marie Sell, Shaneel Chandra
Electrochemistry is providing a variety of sensors at an extremely rapid pace. Many of these sensors offer powerful attributes like a multitude of platforms like voltammetry, impedimetry, amperometry and conductometry, as well as sensor-related gains like high sensitivity, selectivity and low cost. It is natural that their applications to food, especially meat freshness determination, are also increasing. Novel methods for rapidly assessing meat freshness are vital for meeting the increasing worldwide demand for meat products...
December 10, 2018: Meat Science
Shengjie Li, Renchao Ma, Jinfeng Pan, Xinping Lin, Xiuping Dong, Chenxu Yu
The combined effects of aging and low temperature, long time heating (LTLT) on meat toughness were investigated. Pork loins were heated at 53 or 58 °C for up to 20 h, and shear force values, cooking loss, moisture content, collagen solubility, electrophoresis of myofibrillar proteins were determined. Structural changes in perimysium were also observed by light microscopy and scanning electron microscopy (SEM). Results showed that aging and LTLT cooking independently affected meat toughness, and higher temperature or longer time were required to decrease toughness of one-day aged meat to the same level as in 10-day aged meat...
December 5, 2018: Meat Science
Maria Elena Marescotti, Vincenzina Caputo, Eugenio Demartini, Anna Gaviglio
Recent years have seen a notable increase in the popularity of hunted wild game meat (HWGM) among consumers. This has led to a growing number of emerging markets for HWGM in many developed countries, including Europe. However, expansion of these markets is often hampered by the lack of a professional supply chain. The profitability of a supply chain would depend on consumer willingness to purchase HWGM products. This paper aims to (1) segment consumers based on their general attitudes towards HWGM, their perceptions of its safety, animal welfare, orientation concerning wildlife-related values, hunting activities, objective knowledge and socio-demographic factors and (2) assess whether these general attitudes affect consumer intentions to purchase HWGM products...
November 29, 2018: Meat Science
M C Colle, R P Richard, D M Smith, M J Colle, W I Loucks, S J Gray, Z D Reynolds, H A Sutton, J A Nasados, M E Doumit
The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy flour (Textured Vegetable Protein; TVP) or one of three dry potato extracts: X-TRATOS™ (potato extract), X-TRATOS™ O (potato extract with mustard), or X-TRATOS™ W (potato extract with sodium acid pyrophosphate). In retail display patties, all binders decreased discoloration and lipid oxidation compared to Control, and X-TRATOS™ O was superior (P < 0...
November 29, 2018: Meat Science
Antonio González-Casado, Ana María Jiménez-Carvelo, Luis Cuadros-Rodríguez
In this study, a specific sensory panel was created and qualified for sensory assessment of Spanish dry-cured ham. A strict control was carried out in order to recruit, select, train and qualify the assessors. At the beginning, 29 candidates to assessors were considered and at the end only 9 candidates satisfied the conditions required to be qualified as expert assessors of the sensory panel. Furthermore, the precision and trueness of each expert assessor were determined by the repeatability index (Ria ), and intermediate precision index (IPia ), and the deviation index (Dia )...
November 29, 2018: Meat Science
Ashleigh K Kilgannon, Benjamin W B Holman, A John Mawson, Michael Campbell, Damian Collins, David L Hopkins
The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0-2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test this, 320 beef M. longissimus lumborum portions were subjected to one of 72temperature-time combinations (TTC) incorporating temperatures of 3, 5 or 7 °C and ageing times of 6, 8, 10 or 12 d, with some temperature changes occurring during ageing...
November 28, 2018: Meat Science
Suelem Lima da Silva, Júlia Tomazzetti Amaral, Marcely Ribeiro, Elen Endler Sebastião, Carlos Vargas, Felipe de Lima Franzen, Gabrielle Schneider, José Manuel Lorenzo, Leadir Lucy Martins Fries, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were evaluated. Emulsion stability increased and cooking loss decreased with increasing the pork back fat replacement by oleogel. The reformulation increased the proportion of oleic acid within the lipid fraction by up to 20% and decreased the proportion of linoleic acid by up to 10%, with no changes in the oxidative stability...
November 28, 2018: Meat Science
Joko Sujiwo, Hye-Jin Kim, Sung-Ok Song, Aera Jang
In this study, we evaluated the relationship between quality and freshness traits and torrymeter value of beef loin during storage for 18 days at 4 °C to determine the torrymeter value that defines the maximum shelf life of the meat. The pH, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) value increased, while the torrymeter value decreased during the storage. The torrymeter value highly correlated with VBN (P < 0.0001), pH (P < 0.0001), TAB (P < 0.0001), instrumental colour a* value (P < 0...
November 23, 2018: Meat Science
Yimin Zhang, Benjamin W B Holman, Eric N Ponnampalam, Matthew G Kerr, Kristy L Bailes, Ashleigh K Kilgannon, Damian Collins, David L Hopkins
Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four temperatures and five different time interval combinations to capture a range in lipid oxidation. The relationships between TBARS values and consumer assessment of flavour liking, flavour intensity and overall liking, were examined. M1 values had a normal distribution (0.02 to 2.55 mg MDA/kg), whereas M2 had a skewed distribution with the majority of the values <1...
November 23, 2018: Meat Science
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