journal
MENU ▼
Read by QxMD icon Read
search

Meat Science

journal
https://www.readbyqxmd.com/read/28433852/efficiency-of-low-versus-high-airline-pressure-in-stunning-cattle-with-a-pneumatically-powered-penetrating-captive-bolt-gun
#1
Steffan Edward Octávio Oliveira, Neville George Gregory, Filipe Antonio Dalla Costa, Troy John Gibson, Mateus José Rodrigues Paranhos da Costa
The efficiency of stunning cattle was assessed in 443 animals (304 pure Zebu and 139 crossbred cattle), being mainly mature bulls and cows. Cattle were stunned using a Jarvis pneumatically powered penetrating captive bolt gun operating with low (160-175psi, N=82) and high (190psi, N=363) airline pressure, which was within the manufactures specifications. Signs of brain function and the position of the shots on the heads were recorded after stunning. Velocity of the captive bolt and its physical parameters were calculated...
April 13, 2017: Meat Science
https://www.readbyqxmd.com/read/28433853/addition-of-an-extract-of-lucerne-medicago-sativa-l-to-cattle-diets-effects-on-fatty-acid-profile-meat-quality-and-eating-quality-of-the-m-longissimus-muscle
#2
Siân B MacKintosh, Ian Richardson, Eun Joong Kim, Dirk Dannenberger, Didier Coulmier, Nigel D Scollan
There is considerable interest in enhancing beneficial fatty acids, particularly 18:3n-3, conjugated linoleic acid and long chain n-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in beef to provide benefits to human health. Here, the potential to enhance these fatty acids by feeding a n-3 polyunsaturated fatty acid (PUFA)-rich plant extract (PX) from lucerne is presented. Cattle (n=8/diet) were assigned to the following finishing diets: straw and concentrate (S-CC); straw and concentrate containing 25% PX and 2000IUvitaminE/kg PX-concentrate (S-PXC); grass silage (GS); GS plus 75gPX/kg dry matter intake (DMI) (GS-LPX) or GS plus 150g PX/kg DMI (GS-HPX)...
April 8, 2017: Meat Science
https://www.readbyqxmd.com/read/28431296/survival-and-transfer-efficacy-of-mixed-strain-salmonella-enterica-ser-typhimurium-from-beef-burgers-to-abiotic-surfaces-and-determination-of-individual-strain-contribution
#3
E N Gkana, A I Doulgeraki, G-J E Nychas
The aim of the study was to evaluate the survival and transfer efficacy of 3 Salmonella Typhimurium strains from beef burgers to abiotic surfaces and determine the individual strain distribution. S. Typhimurium population on beef burgers during incubation remained constant at initial levels of contamination approximately 3 and 5 log CFU/g. Additionally, the survival of pathogens on soiled HDPE surfaces was significant during incubation at both initial inocula, while ca 1.5 log CFU/cm(2) reduction was observed at 168h...
April 7, 2017: Meat Science
https://www.readbyqxmd.com/read/28407498/partial-replacement-of-animal-fat-by-oleogels-structured-with-monoglycerides-and-phytosterols-in-frankfurter-sausages
#4
Dimitrios Kouzounis, Athina Lazaridou, Eugenios Katsanidis
Sunflower oil was structured with monoglycerides and phytosterols. The properties of the oleogels were studied by optical microscopy, large deformation mechanical measurements, dynamic rheometry and differential scanning calorimetry. The interaction between monoglycerides and phytosterols resulted in stronger oleogel networks with a differentiated crystalline structure, increased hardness and gel strength, increased storage modulus (G') values and decreased melting temperatures compared to monoglycerides oleogels...
April 6, 2017: Meat Science
https://www.readbyqxmd.com/read/28434613/the-diversity-of-beef-safety-a-global-reason-to-strengthen-our-current-systems
#5
REVIEW
Mindy M Brashears, Byron D Chaves
The purpose of this paper is to propose a more integrated and more aggressive system approach to food safety rather than focusing on one segment of the industry, or on one approach as described by or constrained by one set of regulations. We focus on the prevalence and control measures for Salmonella and pathogenic Escherichia coli, particularly, Shiga toxin-producing E. coli (STEC) in live cattle on the farm and in the final raw beef product at retail. We describe the antimicrobial and process control strategies most commonly used during slaughter and processing to prevent and reduce the frequency and concentration of these pathogens in the final product, and we propose points along the food chain where more interventions can be applied to ultimately reduce the prevalence of foodborne pathogens associated with beef and beef products, and to protect public health as well the global food supply...
April 5, 2017: Meat Science
https://www.readbyqxmd.com/read/28431295/clove-and-rosemary-essential-oils-and-encapsuled-active-principles-eugenol-thymol-and-vanillin-blend-on-meat-quality-of-feedlot-finished-heifers
#6
Jéssica de Oliveira Monteschio, Kennyson Alves de Souza, Ana Carolina Pelaes Vital, Ana Guerrero, Maribel Velandia Valero, Emília Maria Barbosa Carvalho Kempinski, Vinícius Cunha Barcelos, Karina Favoreto Nascimento, Ivanor Nunes do Prado
Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0...
April 5, 2017: Meat Science
https://www.readbyqxmd.com/read/28395224/consumer-perception-of-dry-cured-sheep-meat-products-influence-of-process-parameters-under-different-evoked-contexts
#7
Juliana Cunha de Andrade, Elen Silveira Nalério, Citieli Giongo, Marcia Dutra de Barcellos, Gastón Ares, Rosires Deliza
The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa...
April 5, 2017: Meat Science
https://www.readbyqxmd.com/read/28441536/the-effect-of-forage-types-on-the-fatty-acid-profile-lipid-and-protein-oxidation-and-retail-colour-stability-of-muscles-from-white-dorper-lambs
#8
Gerlane F De Brito, Benjamin W B Holman, Shawn R McGrath, Michael A Friend, Remy van de Ven, David L Hopkins
The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24h post-mortem, the m. longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged and assigned to ageing periods (5, 12 or 40days); the other side of LL was aged for 5days. The m. adductor femoris was used for fatty acid analysis. Lambs fed chicory+arrowleaf clover had the highest concentration of health claimable omega-3 fatty acids and the lowest omega-6:omega-3 fatty acid ratio...
April 4, 2017: Meat Science
https://www.readbyqxmd.com/read/28426946/quantification-of-rubidium-as-a-trace-element-in-beef-using-laser-induced-breakdown-spectroscopy
#9
Y Dixit, Maria P Casado-Gavalda, R Cama-Moncunill, Maria Markiewicz-Keszycka, X Cama-Moncunill, P J Cullen, Carl Sullivan
This study evaluates the potential of laser induced breakdown spectroscopy (LIBS) coupled with chemometrics to develop a quantification model for rubidium (Rb) in minced beef. A LIBSCAN 150 system was used to collect LIBS spectra of minced beef samples. Beef liver was used to spike the Rb levels in minced beef. All samples were dried, powdered and pelleted using a hydraulic press. Measurements were conducted by scanning 100 different locations with an automated XYZ sample chamber. Partial least squares regression (PLSR) was used to develop the calibration model, yielding a calibration coefficient of determination (Rc(2)) of 0...
April 1, 2017: Meat Science
https://www.readbyqxmd.com/read/28390262/enumeration-of-escherichia-coli-in-swab-samples-from-pre-and-post-chilled-pork-and-lamb-carcasses-using-3m%C3%A2-petrifilm%C3%A2-select-e-coli-and-simplate%C3%A2-coliforms-e-coli
#10
Sigrun J Hauge, Øyvin Østensvik, Marte Monshaugen, Ole-Johan Røtterud, Truls Nesbakken, Ole Alvseike
The aim of the study was to compare two analytical methods; 3M Petrifilm™ Select E. coli and SimPlate® Coliforms &E. coli, for detection and enumeration of E. coli using swab samples from naturally contaminated pork and lamb carcasses that were collected before and after chilling. Blast chilling was used for pork carcasses. Swab samples (n=180) were collected from 60 warm and 60 chilled pork carcasses, and 30 warm and 30 chilled lamb carcasses, and analysed in parallel. The concordance correlation coefficient between Petrifilm and SimPlate was 0...
March 31, 2017: Meat Science
https://www.readbyqxmd.com/read/28347883/is-it-possible-to-produce-a-low-fat-burger-with-a-healthy-n-6-n-3-pufa-ratio-without-affecting-the-technological-and-sensory-properties
#11
Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare, Alexandre José Cichoski, Cristiano Ragagnin de Menezes, Juliano Smanioto Barin, José Manuel Lorenzo, Roger Wagner, Paulo Cezar Bastianello Campagnol
Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices...
March 22, 2017: Meat Science
https://www.readbyqxmd.com/read/28342329/cheese-powder-as-an-ingredient-in-emulsion-sausages-effect-on-sensory-properties-and-volatile-compounds
#12
Chen Xiang, Jorge Ruiz-Carrascal, Mikael A Petersen, Anders H Karlsson
Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits...
March 21, 2017: Meat Science
https://www.readbyqxmd.com/read/28342838/the-effect-of-the-packaging-system-and-storage-time-on-myofibrillar-protein-degradation-and-oxidation-process-in-relation-to-beef-tenderness
#13
Małgorzata Moczkowska, Andrzej Półtorak, Magdalena Montowska, Edward Pospiech, Agnieszka Wierzbicka
This study investigated the impact of packaging systems on the degradation and oxidation of beef proteins regarding beef tenderness of longissimus lumborum (LL) and biceps femoris (BF) muscles stored in vacuum skin packaging (VSP), a modified atmosphere with high oxygen concentration (MAP), and combined of these two methods (VSP+MAP). A significant decrease in the Warner-Bratzler shear force (WBSF) in VSP at D14 and D28 for LL was observed compared to BF. A significant effect of packaging system on troponin-T (Tn-T) and desmin degradation was shown (p≤0...
March 18, 2017: Meat Science
https://www.readbyqxmd.com/read/28324870/effects-of-long-spray-chilling-on-water-pocket-development-in-ribeyes
#14
A S de Mello, T P Ringkob, Y Yeh
Water Pocket (WP) is a defect on beef that may lead to significant economic losses. Our hypothesis is that longer spray-chilling time increases WP incidence on ribeyes (M. longissimus thoracis). Ribeyes (28,801) were visually evaluated for the presence of WP after 24 or 72h of spray chilling. Additionally, 252 beef sides were evaluated prior to chilling to predict WP development after 24h of spray chilling. Also, the 12th rib fat thickness was measured on 313 sides and the sides were assigned to two categories of WP or no WP to evaluate fat thickness as an indicator for WP...
March 11, 2017: Meat Science
https://www.readbyqxmd.com/read/28324869/applications-of-high-pressure-to-pre-rigor-rabbit-muscles-affect-the-functional-properties-associated-with-heat-induced-gelation
#15
Siwen Xue, Huijuan Yang, Rui Liu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu, Guanghong Zhou
High pressure (HP) was applied to pre-rigor rabbit muscles (PRRMs) for the manufacture of value-added gel-type products. A 2×3 factorial design was adopted for HP-treatment (100, 200 and 300MPa for 15 or 180s) to PRRMs. The HP-treated meat was used for gel preparation and determination of water mobility properties and textural profiles. Salt-soluble meat proteins (SSMP) were then extracted from meat for estimating the tertiary conformational changes (hydrophobic and sulfhydryl groups). The water-holding capacity of treated samples increased significantly (P<0...
March 10, 2017: Meat Science
https://www.readbyqxmd.com/read/28314171/improving-pork-burgers-quality-using-zingiber-officinale-roscoe-powder-ginger
#16
Simone Mancini, Gisella Paci, Filippo Fratini, Beatrice Torracca, Roberta Nuvoloni, Alessandro Dal Bosco, Valentina Roscini, Giovanna Preziuso
Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2). BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers...
March 8, 2017: Meat Science
https://www.readbyqxmd.com/read/28324871/herd-specific-random-regression-carcass-profiles-for-beef-cattle-after-adjustment-for-animal-genetic-merit
#17
Tanya M Englishby, Kirsty L Moore, Donagh P Berry, Mike P Coffey, Georgios Banos
Abattoir data are an important source of information for the genetic evaluation of carcass traits, but also for on-farm management purposes. The present study aimed to quantify the contribution of herd environment to beef carcass characteristics (weight, conformation score and fat score) with particular emphasis on generating finishing herd-specific profiles for these traits across different ages at slaughter. Abattoir records from 46,115 heifers and 78,790 steers aged between 360 and 900days, and from 22,971 young bulls aged between 360 and 720days, were analysed...
March 7, 2017: Meat Science
https://www.readbyqxmd.com/read/28285116/effect-of-borage-and-green-tea-aqueous-extracts-on-the-quality-of-lamb-leg-chops-displayed-under-retail-conditions
#18
M Bellés, V Alonso, P Roncalés, J A Beltrán
Different concentrations of two aqueous extracts from green tea leaves and borage seeds with potential antioxidant activity were evaluated in lamb leg chops. Chops were sprayed with 0.005, 0.05, 0.5, 5% (p/v) green tea extracts (T) and 0.5, 5 and 10% (p/v) borage seed extracts (B) and displayed under retail conditions for 13days. Total polyphenols, TBARS, colour, microbial and sensory analyses were performed. The extracts showed a concentration-dependent action; the minimum concentration of polyphenols which significantly reduced lipid oxidation was 2...
March 6, 2017: Meat Science
https://www.readbyqxmd.com/read/28285115/teriyaki-sauce-with-carvacrol-or-thymol-effectively-controls-escherichia-coli-o157-h7-listeria-monocytogenes-salmonella-typhimurium-and-indigenous-flora-in-marinated-beef-and-marinade
#19
Hyeree Moon, Nam Hee Kim, Soon Han Kim, Younghoon Kim, Jee Hoon Ryu, Min Suk Rhee
An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5logCFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7days at 4°C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined...
March 6, 2017: Meat Science
https://www.readbyqxmd.com/read/28284124/effect-of-nitrate-on-residual-nitrite-decomposition-rate-in-cooked-cured-pork
#20
Masahiro Waga, Shiro Takeda, Ryoichi Sakata
The effects of nitrate on the color stability of cooked cured pork were examined. Nitrate inhibited the nitrite decrement and discoloration in the cooked cured ham. Nitrate reduction and nitrite accumulation were observed in the uncooked sausage models, but were not detected in the sausage models cooked at 75°C. The kinetics of nitrite degradation was subsequently examined at various concentrations of nitric acid at constant acidity. The degradation rate of nitrite was clearly found to decrease with nitric acid content...
March 6, 2017: Meat Science
journal
journal
40342
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"