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Meat Science

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https://www.readbyqxmd.com/read/29154219/performance-of-fluorescence-spectroscopy-for-beef-meat-authentication-effect-of-excitation-mode-and-discriminant-algorithms
#1
A Aït-Kaddour, M Loudiyi, A Ferlay, D Gruffat
This study evaluated the performance of classical front face (FFFS) and synchronous (SFS) fluorescence spectroscopy combined with Partial Least Square Discriminant Analysis (PLSDA), Support Vector Machine associated with PLS (PLS-SVM) and Principal Components Analysis (PCA-SVM) to discriminate three beef muscles (Longissimus thoracis, Rectus abdominis and Semitendinosus). For the FFFS, 5 excitation wavelengths were investigated, while 6 offsets were studied for SFS. Globally, the results showed a good discrimination between muscles with Recall and Precision between 47...
November 15, 2017: Meat Science
https://www.readbyqxmd.com/read/29149629/development-and-application-of-rti-pcr-method-for-common-food-pathogen-presence-and-quantity-in-beef-sheep-and-chicken-meat
#2
Ismail Akyol
Two different RTi-PCR protocol were designed and quantifications were validated by using various amounts of DNA. Multiplex AG(R)1 and AG(R)2 RTi-PCR amplification reactions quantified successfully for Clostridium perfringens, Enterococcus faecalis, Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella enterica. Using the validated multiplex RTi-PCR reactions, the presence and quantification of pathogens were investigated in 40 beef, 41 sheep and 30 chicken meat samples. Results showed that the existence of C...
November 14, 2017: Meat Science
https://www.readbyqxmd.com/read/29149628/multiplex-taqman-locked-nucleic-acid-real-time-pcr-for-the-differential-identification-of-various-meat-and-meat-products
#3
Rusu Xu, Shuang Wei, Guangbiao Zhou, Jiao Ren, Zhongyong Liu, Shuze Tang, Peter C K Cheung, Xiyang Wu
Meat adulteration incidents have been reported frequently over the past few years, and the corresponding traceability issues attracted much more attention due to the customer's demands and administration's responsibility. Therefore, it is important to develop high-throughput and rapid detection methods to identify the specific sources from meat samples. In this study, a multiplex TaqMan locked nucleic acid real-time polymerase chain reaction assay (MLNA-RT-PCR) was developed to simultaneously detect multiple meat sources (duck, pork, beef and chicken)...
November 14, 2017: Meat Science
https://www.readbyqxmd.com/read/29156326/monitoring-lean-meat-percentage-predictions-from-optical-grading-probes-by-a-commercial-cutting-pattern
#4
Lars Erik Gangsei, Frøydis Bjerke, Morten Røe, Ole Alvseike
The lean meat percentage (LMP) classification in Norwegian slaughterhouses is obtained by Hennessy Grading Probe 7 (HGP7), an optical tool. Even though the HGP7 method is validated frequently, there is industrial and legislative demand to reconsider the applied LMP equation, typically due to the introduction of new breeds. A deboning pilot plant generates precise yield data using cutting and deboning stratified pork carcasses by a specific commercial cutting pattern (CCP) at an annual rate of approximately 250 slaughter pigs...
November 11, 2017: Meat Science
https://www.readbyqxmd.com/read/29154224/evaluation-of-whole-pork-belly-qualitative-and-quantitative-properties-using-selective-belly-muscle-parameters
#5
Eun-A Lee, Ji-Hoon Kang, Jin-Hyung Cheong, Kyung-Chul Koh, Woo-Min Jeon, Jee-Hwan Choe, Ki-Chang Hong, Jun-Mo Kim
The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r=0.458, and 0...
November 10, 2017: Meat Science
https://www.readbyqxmd.com/read/29154222/exploring-innovative-possibilities-of-recovering-the-value-of-dark-cutting-beef-in-the-canadian-grading-system
#6
N Prieto, Ó López-Campos, S P Suman, B Uttaro, A Rodas-González, J L Aalhus
No abstract text is available yet for this article.
November 10, 2017: Meat Science
https://www.readbyqxmd.com/read/29154218/proteomics-of-dark-cutting-longissimus-thoracis-muscle-from-heifer-and-steer-carcasses
#7
Shahid Mahmood, Nancy Turchinsky, Francois Paradis, Walter T Dixon, Heather L Bruce
Studies have suggested that the phenomenon of dark cutting (Canada B4) beef may also be related to muscle glycolytic proteins. The objective of this study, therefore, was to analyze longissimus thoracis (LT; n=23), from Canada AA (n=8), atypical (AB4; pH<5.9, n=8) and typical (TB4; pH>5.9, n=7) B4 heifer and steer carcasses, for sarcoplasmic and myofibrillar proteins using 2-D gel electrophoresis and LC-MS/MS mass spectrometry. Results indicated that AB4 LT had intramuscular pH and lactate concentration similar to Canada AA but lower (P<0...
November 10, 2017: Meat Science
https://www.readbyqxmd.com/read/29154223/mitochondrial-f1-atpase-extends-glycolysis-and-ph-decline-in-an-in-vitro-model
#8
Sulaiman K Matarneh, Mariane Beline, Saulo de Luz E Silva, Hao Shi, David E Gerrard
The experiment was conducted to identify the mitochondrial protein responsible for enhancing glycolytic flux. We hypothesized that mitochondrial F1-ATPase promotes ATP hydrolysis and thereby the flux through glycolysis. Porcine longissimus muscle mitochondria were incorporated into an in vitro system designed to recapitulate postmortem glycolysis with or without Na-azide to specifically inhibit the β-subunit of mitochondrial F1-ATPase that catalyzes ATP hydrolysis. Addition of mitochondria enhanced ATP hydrolysis, glycogen degradation, lactate accumulation, and pH decline in the in vitro system...
November 7, 2017: Meat Science
https://www.readbyqxmd.com/read/29154220/association-of-melanocortin-mc4r-and-myostatin-mstn-genes-with-carcass-quality-in-rabbit
#9
Karim El-Sabrout, Sarah Aggag
The aim of this study was to investigate the association of Melanocortin (MC4R) and Myostatin (MSTN) with the carcass quality of V-line and Alexandria line rabbits. MC4R and MSTN were screened by single-strand conformational polymorphism analysis (SSCP) then DNA was sequenced. The results identified four novel SNPs using the four studied primers of the MC4R and MSTN genes. The genotype (BB) has significant higher body weight (BW), carcass weight (CW) and dressing percentage (DP) than AA rabbits. There were no significant differences within the two lines in the carcass color (light pink) and carcass fat (CF)...
November 7, 2017: Meat Science
https://www.readbyqxmd.com/read/29156325/differential-partitioning-of-rumen-protected-n-3-and-n-6-fatty-acids-into-muscles-with-different-metabolism
#10
C Wolf, S E Ulbrich, M Kreuzer, J Berard, K Giller
Bioavailability of polyunsaturated fatty acids (PUFA) in ruminants is enhanced by their protection from ruminal biohydrogenation. Both n-3 and n-6 PUFA fulfil important physiological functions. We investigated potentially different incorporation patterns of these functional PUFA into three beef muscles with different activity characteristics. We supplemented 33 Angus heifers with rumen-protected oils characterized either by mainly C18:2 n-6 (linoleic acid (LA) in sunflower oil) or by C20:5 (eicosapentaenoic acid (EPA)) and C22:6 (docosahexaenoic acid (DHA)), both prevalent n-3 PUFA in fish oil...
November 6, 2017: Meat Science
https://www.readbyqxmd.com/read/29149625/the-effects-of-pre-and-post-slaughter-spray-application-with-organic-acids-on-microbial-population-reductions-on-beef-carcasses
#11
Hoa Van Ba, Hyun-Woo Seo, Seong Pil-Nam, Yoon-Seok Kim, Beom Young Park, Sung-Sil Moon, Se-Ju Kang, Yong-Min Choi, Jin-Hyoung Kim
As an attempt to control bacterial cross-contamination of beef carcasses, in the present investigation acetic acid and lactic acid (3% v/v) were used for bacterial decontamination. For the decontamination, cows were sprayed with each above acid at two different stages; (i) on live animal's hides, (ii) on carcass surfaces immediately after slaughter. Microbiological samples were taken on different hide areas of animals before spraying and on carcass surfaces at 24h after spraying. Meat quality traits were also analyzed on the sprayed animals...
November 6, 2017: Meat Science
https://www.readbyqxmd.com/read/29149626/crossbred-young-bulls-and-heifers-sired-by-double-muscled-piemontese-or-belgian-blue-bulls-exhibit-different-effects-of-sexual-dimorphism-on-fattening-performance-and-muscularity-but-not-on-meat-quality-traits
#12
Giovanni Bittante, Alessio Cecchinato, Franco Tagliapietra, Rina Verdiglione, Alberto Simonetto, Stefano Schiavon
As double-muscled Belgian Blue (BB) and Piemontese (PIEM) breeds are heavily selected for different objectives (the former mainly for muscularity, the latter for ease of calving), the aim of this study was to compare sexual dimorphism in 56 crossbred young bulls and heifers obtained from dairy cows mated to bulls of the two beef breeds. Young PIEM- and BB-sired bulls had similar fattening performances and beef traits, although the BB crossbreds were slightly more muscular. Otherwise, the BB-sired heifers exceeded the PIEM-sired heifers in growth rate (1...
November 4, 2017: Meat Science
https://www.readbyqxmd.com/read/29149624/a-pvc-polypyrrole-sensor-designed-for-beef-taste-detection-using-electrochemical-methods-and-sensory-evaluation
#13
Lingtao Zhu, Xiaodan Wang, Yunxiu Han, Yingming Cai, Jiahui Jin, Hongmei Wang, Liping Xu, Ruijia Wu
An electrochemical sensor for detection of beef taste was designed in this study. This sensor was based on the structure of polyvinyl chloride/polypyrrole (PVC/PPy), which was polymerized onto the surface of a platinum (Pt) electrode to form a Pt-PPy-PVC film. Detecting by electrochemical methods, the sensor was well characterized by electrochemical impedance spectroscopy (EIS) and cyclic voltammetry (CV). The sensor was applied to detect 10 rib-eye beef samples and the accuracy of the new sensor was validated by sensory evaluation and ion sensor detection...
November 4, 2017: Meat Science
https://www.readbyqxmd.com/read/29107867/application-of-high-temperature-14%C3%A2-c-aging-of-beef-m-semimembranosus-with-low-dose-electron-beam-and-x-ray-irradiation
#14
So Yeon Kim, Hae In Yong, Ki Chang Nam, Samooel Jung, Dong-Gyun Yim, Cheorun Jo
The effects of irradiation source (electron beam [EB] and X-ray [XR]), aging temperature (4°C and 14°C), and aging time (0, 3, 7, and 14days) were evaluated on microbial quality, physicochemical properties, and calpain-1 autolysis in beef M. semimembranosus. Regardless of irradiation source, irradiation prior to aging reduced the total number of aerobic bacteria in beef and this reduction was maintained during aging. Irradiation did not affect the pH, b(⁎) value, shear force, or myofibrillar fragmentation index of beef at day 0...
November 3, 2017: Meat Science
https://www.readbyqxmd.com/read/29121524/eating-quality-traits-of-shoulder-roast-and-stir-fry-cuts-outperformed-loin-and-silverside-cuts-sourced-from-entire-and-immunocastrated-male-pigs
#15
H A Channon, D N D'Souza, F R Dunshea
This study investigated the effects of ageing period (2 or 7days), endpoint temperature (70 or 75°C), cut type (loin (M. longissimus thoracis et lumborum), silverside (M. biceps femoris), blade (M. triceps brachii) and chuck tender (M. supraspinatus)), cooking method (roast and stir fry (all cuts) and steak (loin only)) on eating quality attributes of pork from entire and immunocastrated male pigs. Higher intramuscular fat levels were found in all cuts from immunocastrated males compared with entire males...
October 31, 2017: Meat Science
https://www.readbyqxmd.com/read/29107866/the-gender-background-of-texture-attributes-of-pork-loin
#16
Margit D Aaslyng, Henriette Jensen, Anders H Karlsson
The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p=0.043) more tender than meat from entire males and females as assessed by trained sensory panellists. Tenderness scores were positively affected by IMF content (p=0...
October 28, 2017: Meat Science
https://www.readbyqxmd.com/read/29149627/a-simple-and-sensitive-two-tube-multiplex-pcr-assay-for-simultaneous-detection-of-ten-meat-species
#17
Olga V Prusakova, Xenia A Glukhova, Gaida V Afanas'eva, Yulia A Trizna, Ludmila F Nazarova, Igor P Beletsky
A sensitive and reliable technique for meat species identification is required to prevent food adulteration, particularly in meat production. This work developed an optimized multiplex PCR assay for simultaneous identification of five commonly consumed and five commonly banned meat species in meat products. We designed primers that specifically amplified mitochondrial ATPase subunit 8 gene regions of different lengths of bovine, ovine, swine, chicken, turkey, cat, dog, mouse and human DNAs. The developed multiplex PCR assay proved to be specific, sensitive down to 30pg DNA per reaction, reproducible and economical...
October 26, 2017: Meat Science
https://www.readbyqxmd.com/read/29154221/effects-of-aging-treatment-and-freezing-thawing-methods-on-the-quality-attributes-of-beef-from-limousin%C3%A3-holstein-friesian-and-hereford%C3%A3-holstein-friesian-crossbreeds
#18
Julia Bogdanowicz, Marek Cierach, Tomasz Żmijewski
The objective was to investigate combined effects of aging-, freezing-, thawing- treatments on the water-holding capacity, Warner-Bratzler shear force (WBSF) and sensory properties of beef. Semitendinosus muscles from two crossbreeds were analysed. Carcasses were conventionally aged (4days post mortem), muscles were separated and divided into samples. Part of the samples were frozen without wet-aging and the others were wet-aged for 3 or 6days (and then also frozen). Two freezing methods (conventional and cryogenic) and two thawing methods (at 4°C and 20°C) were applied...
October 24, 2017: Meat Science
https://www.readbyqxmd.com/read/29096288/assessing-different-processed-meats-for-adulterants-using-visible-near-infrared-spectroscopy
#19
Ahmed Rady, Akinbode Adedeji
The main objective of this study was to investigate the use of spectroscopic systems in the range of 400-1000nm (visible/near-infrared or Vis-NIR) and 900-1700nm (NIR) to assess and estimate plant and animal proteins as potential adulterants in minced beef and pork. Multiple machine learning techniques were used for classification, adulterant prediction, and wavelength selection. Samples were first evaluated for the presence or absence of adulterants (6 classes), and secondly for adulterant type (6 classes) and level...
October 24, 2017: Meat Science
https://www.readbyqxmd.com/read/29066143/corrigendum-to-genetic-analysis-of-meat-quality-traits-in-maternal-lines-of-rabbit-and-their-diallel-cross-meat-science-131-2017-1-8
#20
C Mínguez, J P Sánchez, P Hernández, M Ragab, A G El Nagar, M Baselg
No abstract text is available yet for this article.
October 21, 2017: Meat Science
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