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Meat Science

Fangfei Li, Bo Wang, Qian Liu, Qian Chen, Hongwei Zhang, Xiufang Xia, Baohua Kong
The effects of thawing methods (refrigeration thawing (RT, 4 °C), water immersion thawing (WT, 18 °C), vacuum thawing (VT, 25 °C), ultrasonic thawing (UT, 20 °C) and microwave thawing (MT)) on the conformation and gel qualities of myofibrillar protein (MP) obtained from porcine longissimus muscle were investigated. The results showed that MP conformation and gel qualities of porcine longissimus muscles by VT and UT were insignificantly changed compared to fresh meat (FM). A significant decrease in free amino groups of MP from MT illustrated that MT induced protein aggregation and oxidation (P < 0...
September 8, 2018: Meat Science
Fen-Fen Chen, Ying-Qian Wang, Guo-Rong Tang, Shu-Ge Liu, Rui Cai, Yun Gao, Yun-Mei Sun, Gong-She Yang, Wei-Jun Pang
Intramuscular fat (IMF) plays an important role in pork quality. However, differences in the adipogenic regulation of IMF content between pig longissimus thoracis (LT) and semitendinosus (ST) remain unclear. Here, we found that IMF content of 180-day-old pig LT was greater than that of pig ST. Furthermore, lipid accumulation was earlier and greater in LT intramuscular preadipocytes (L-IMA) than in ST intramuscular preadipocytes (S-IMA) during differentiation. Interestingly, glucose consumption was lower in L-IMA than in S-IMA...
September 6, 2018: Meat Science
Iftikhar Ali Khan, Dongmei Liu, Mingjun Yao, Arif Memon, Jichao Huang, Ming Huang
The effect of Chrysanthemum morifolium flower extract (CME) was investigated on the formation of heterocyclic amines (HCAs) in goat meat patties cooked at different temperatures by different cooking methods. In patties without CME, the level of total HCAs increased analogously with the increase in cooking temperature. The inhibitory effect of CME on HCAs ranged from 14% to 82%. The total HCAs content were reduced by 46%, 40% and 35% in pan fried, deep fat fried and oven roasted goat meat patties, respectively, at 175 °C...
September 2, 2018: Meat Science
Laura Perea-Sanz, Rebeca Montero, Carmela Belloch, Mónica Flores
Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction resulted in a reduction of sausage redness. General microbial counts decreased during vacuum storage, though nitrate reduction increased the growth of total mesophilic bacteria and Gram positive cocci. Long storage time and 25% nitrate reduction affected microbial activity and sausage aroma profile...
September 1, 2018: Meat Science
Heddie Mejborn, Max Hansen, Anja Biltoft-Jensen, Tue Christensen, Karin Hess Ygil, Pelle Thonning Olesen
Carcinogenic effects in humans are ascribed to processed meat by organisations such as International Agency for Research on Cancer, World Cancer Research Fund and American Institute for Cancer Research. However, the term 'processed meat' covers a heterogenic group of products whose content of potential hazards differ considerably. To improve estimates of associations between processed meat intake and cancer risk we investigated ways to divide processed meat into subgroups that more precisely reflects its carcinogenic characteristics...
August 30, 2018: Meat Science
J Żochowska-Kujawska, M Kotowicz, M Sobczak, K Lachowicz, J Wójcik
The present study investigated the possible differences in carcass composition as well as texture, structure and percentage of different muscle types of the most valuable muscles (BF - biceps femoris, SM - semimembranosus, and L - longissimus) from fallow deer (Dama dama L.) bucks shot in the forest farm in north-western Poland at four different ages: 18, 30, 42 and 54 months. It was found that carcasses of young fallow deer (18-30 months), compared to older animals, were characterised by a higher dressing proportion, a higher percentage of the most valuable commercial cuts (the saddle, haunch and shoulder), high meat yield with the lowest percentage of bones and a lower percentage of skin and head...
August 29, 2018: Meat Science
Erick Saldaña, Luiz Saldarriaga, Jorge Cabrera, Jorge H Behrens, Miriam Mabel Selani, Juan Rios-Mera, Carmen J Contreras-Castillo
The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six bacon samples were evaluated: three manufactured with woods, two with liquid smokes, and a commercial bacon. Consumers rated their overall liking (OL) and responded the check-all-that-apply (CATA) questions coupled with ideal profile method (IPM).1 The preliminary result showed that LS2 and Bamboo were the best-rated bacons. However, data analysis indicated two segments of consumers (both n = 50), with significant differences in the OL...
August 28, 2018: Meat Science
L C Hoffman, K Schoon, M Rudman, T S Brand, A Dalle Zotte, M Cullere
The effect of olive oil inclusion on the chemical and sensory characteristics in cabanossi made with ostrich and warthog meat was investigated. Ostrich meat from soybean oilcake (SBOC) and cottonseed oilcake dietary inclusion levels (CSOC), and olive oil were included at three levels (0%, 1% and 2%) resulting in six treatments. The fat content in the cabanossi increased with increasing levels of oil inclusion but were all <10%, which allows it to be classified as a low fat meat product. Total monounsaturated fatty acids in the cabanossi increased whilst total saturated fatty acids and total polyunsaturated fatty acids decreased as olive oil increased...
August 28, 2018: Meat Science
Obert C Chikwanha, Voster Muchenje, Joubert E Nolte, Michael E R Dugan, Cletos Mapiye
This study investigated the effects of feeding graded levels of sun-dried red grape pomace (GP; 0, 5, 10, 15 and 20%) on growth, carcass and meat physico-chemical quality attributes of Dohne Merino lambs for 42 days. Dry matter intake increased quadratically with a critical value (i.e., optimum inclusion level) of 11.3% GP (P ≤ 0.05). Diet exhibited similar quadratic responses for average daily gain, live, hot and cold carcass weights with optimum inclusion levels at 9.6, 9.7, 12, 2 and 12.1, respectively (P ≤ 0...
August 28, 2018: Meat Science
Xiao-Jing Fan, Shan-Zhi Liu, Huan-Huan Li, Jun He, Jun-Tao Feng, Xing Zhang, He Yan
The study explored the preservation effect of Portulaca oleracea L. extract (POE) on pork meat under refrigerated conditions for 9 days. POE was tested for antioxidant activity and antibacterial activity in vitro and the results showed that POE has strong antioxidant activity and has antibacterial activity against Pseudomonas aeruginosa, Bacillus subtilis and Bacillus cereus to some extent. Effect of POE in different levels (0.25%, 0.50% and 1.0%) on quality and shelflife of pork meat storage were evaluated...
August 27, 2018: Meat Science
Larissa Tátero Carvalho, Manoela Alves Pires, Juliana Cristina Baldin, Paulo Eduardo Sichetti Munekata, Francisco Allan Leandro de Carvalho, Isabela Rodrigues, Yana Jorge Polizer, Juliana Lolli Malagoli de Mello, Judite Lapa-Guimarães, Marco Antonio Trindade
The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value...
August 27, 2018: Meat Science
Shasha Cheng, Xiaohui Wang, Ranran Li, Huimin Yang, Huihui Wang, Haitao Wang, Mingqian Tan
Influences of multiple freeze-thaw (F-T) cycles on water status and distribution, microstructure and physicochemical properties of beef were investigated. Low-field nuclear magnetic resonance (LF-NMR) relaxation showed three water components were assigned to bound, immobilized and free water in beef matrix. With the increase of F-T cycles, the relaxation time and peak area of immobilized water decreased significantly (P < 0.05), which suggested the freedom and population of immobilized water decreased...
August 27, 2018: Meat Science
José Santos-Silva, Alexandra Francisco, Susana P Alves, Paula Portugal, Teresa Dentinho, João Almeida, David Soldado, Eliana Jerónimo, Rui J B Bessa
With this trial we have tested the effects of structural and chemical composition of neutral detergent fibre (NDF) of the diet on lamb fatty acid composition of meat and subcutaneous fat. Twenty lambs, were fed complete diets with low starch and similar NDF content of different origin (ground alfalfa or soybean hulls). Animal performance and product quality were not affected by treatments. Rumen pH increased and parakeratosis intensity decreased with the level of alfalfa in the diet. Increasing the alfalfa proportion in the diet decreased t10-18:1 (P = ...
August 25, 2018: Meat Science
Nompumelelo Shange, Pieter Gouws, Louwrens C Hoffman
The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH < 6.06) was investigated for 12 days under refrigerated (5 ± 1 °C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L* = 33.08, a* = 13.60, b* = 10.29, C* = 17.10 and Hab  = 36.85) were greater than values for DFD meat (L* = 27.21, a* = 11.10, b* = 6.97, C* = 13...
August 25, 2018: Meat Science
Kelsey L Basinger, Bruce C Shanks, Jason K Apple, James D Caldwell, Janeal W S Yancey, Elizabeth A Backes, Luke S Wilbers, Tim M Johnson, Amy L Bax
In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TC + W)...
August 25, 2018: Meat Science
Alejandra Bermúdez-Oria, Guillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, África Fernández-Prior, Juan Fernández-Bolaños
The objective of this research was to evaluate the effect of the addition of two antioxidants naturally present in olives, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), to a pectin-fish gelatin edible film on the preservation of raw beef meat during refrigerated storage. A new composite film that included beeswax was also prepared, resulting in a reduction in the film's oxygen permeability. Results showed that the meat samples wrapped with film containing antioxidants reduced the formation of oxidation products in the form of thiobarbituric acid reaction substances (TBARS) compared with control film without antioxidants...
July 16, 2018: Meat Science
Marta Alejandre, Diana Ansorena, María Isabel Calvo, Rita Yolanda Cavero, Iciar Astiasarán
The addition of a blackthorn branch extract (Prunus spinosa L.) to a gel emulsion system containing microalgal oil was examined in order to obtain a functional ingredient (APG), for use as fat replacer in beef patties. Chromatographic analysis indicated that catechins were the major polyphenols present in the Prunus spinosa L. extract. The antioxidant capacity increased as a result of the extract addition, as shown by the comparison of the gel emulsions, with and without it (APG and AG, respectively). Beef patties containing APG as fat replacer (modified patties) had a lower fat content (5...
June 21, 2018: Meat Science
Eugenio Demartini, Daniel Vecchiato, Tiziano Tempesta, Anna Gaviglio, Roberto Viganò
This study aims to analyse consumer preferences for red deer meat (RDM) (Cervus elaphus) by conducting a case study in northern Italy. This analysis considers how the attitudes of consumers towards wild game meat and hunting might influence such preferences. This goal is achieved by combining the results of a k-means clustering analysis of the attitudes collected by means of two valuation scales with a discrete choice experiment (CE). According to our results, a positive attitude towards wild game meat has an effect on the willingness to pay (WTP) for RDM that is more than 3 times greater than being in favour of hunting...
December 2018: Meat Science
Jiuxiu Ji, Lisheng Zhou, Yizhong Huang, Min Zheng, Xianxian Liu, Yifeng Zhang, Cong Huang, Song Peng, Qingjie Zeng, Liepeng Zhong, Bin Yang, Wanbo Li, Shijun Xiao, Junwu Ma, Lusheng Huang
To determine the genetic basis of pork eating quality traits and cooking loss, we herein performed a genome-wide association study (GWAS) for tenderness, juiciness, oiliness, umami, overall liking and cooking loss by using whole genome sequences of heterogeneous stock F6 pigs which were generated by crossing 4 typical western pig breeds (Duroc, Landrace, Large White and Pietrain) and 4 typical Asian pig breeds (Erhualian, Laiwu, Bamaxiang and Tibetan). We identified 50 associated loci (QTLs) and most of them are novel...
December 2018: Meat Science
Xiaoxi Wang, Yangyang Xie, Xingmin Li, Yi Liu, Wenjie Yan
Various portions of pork fat in Harbin sausage were replaced by a camellia oil gelled emulsion during the process, and the subsequent effects were studied in order to improve their quality characteristics and fatty acid composition. Percentages of pork back fat replacement were 10%, 20%, 30%, 40% and 50%. Proximate composition, instrumental color and texture, pH, TBARS and fatty acid composition of the sausages were studied after substituting portion of the pork fat with camellia oil gelled emulsion. The replacement of pork back fat by camellia oil gels did not affect the cohesiveness, resilience, springiness and protein content, while it increased moisture content, lightness and yellowness...
December 2018: Meat Science
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