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Meat Science

Xin Sun, Jennifer Young, Jeng-Hung Liu, David Newman
The objective of this project was to develop a computer vision system (CVS) for objective measurement of pork loin under industry speed requirement. Color images of pork loin samples were acquired using a CVS. Subjective color and marbling scores were determined according to the National Pork Board standards by a trained evaluator. Instrument color measurement and crude fat percentage were used as control measurements. Image features (18 color features; 1 marbling feature; 88 texture features) were extracted from whole pork loin color images...
March 7, 2018: Meat Science
Lida Barba, Davinia Sánchez-Macías, Iván Barba, Nibaldo Rodríguez
Guinea pig meat consumption is increasing exponentially worldwide. The evaluation of the contribution of carcass components to carcass quality potentially can allow for the estimation of the value added to food animal origin and make research in guinea pigs more practicable. The aim of this study was to propose a methodology for modelling the contribution of different carcass components to the overall carcass quality of guinea pigs by using non-invasive pre- and post mortem carcass measurements. The selection of predictors was developed through correlation analysis and statistical significance; whereas the prediction models were based on Multiple Linear Regression...
March 7, 2018: Meat Science
N Clelland, L Bunger, K A McLean, S Knott, K R Matthews, N R Lambe
Computed tomography (CT) parameters, including spiral computed tomography scanning (SCTS) parameters, intramuscular fat (IMF) and mechanically measured shear force were derived from two previously published studies. Purebred Texel (n = 377) of both sexes, females (n = 206) and intact males (n = 171) were used to investigate the prediction of IMF and shear force in the loin. Two and three dimensional CT density information was available. Accuracies in the prediction of shear force and IMF ranged from R2 0...
March 6, 2018: Meat Science
Traci Cramer, Moriah L Penick, Jolena N Waddell, Chris A Bidwell, Yuan H Brad Kim
The objective of this study was to determine associations of small heat shock proteins (sHSPs) in tenderness development of loins from callipyge and normal genotype lambs. Loins (M. longissimus lumborum) from sixteen lambs across four genotypes were collected throughout 9 days of postmortem aging. The loins from callipyge lambs had more intact desmin and troponin T throughout aging periods, as well as less μ-calpain autolysis and more calpastatin compared to loins from other genotypes (P < 0.05). Delayed onset of apoptosis was found in the callipyge loins indicated by less cytochrome c and more inactive procaspase-3 compared to normal lamb loins (P < 0...
March 6, 2018: Meat Science
Pablo S Castagnino, Giovani Fiorentini, Erick E Dallantonia, Elias San Vito, Juliana D Messana, Juliana A Torrecilhas, Américo G Silva Sobrinho, Telma T Berchielli
Forty-eight bulls with an initial body weight (BW) of 408.4 ± 22.2 kg (age = 21 ± 2 months) were used in a randomized complete block design arranged in a 2 × 2 factorial design. The treatments were diets without virginiamycin (VM-) or with virginiamycin, at 25 mg/kg of dry matter (DM, VM+), and diets without crude glycerin (CG-) or with crude glycerin, at 100 g/kg DM (CG+). The cold carcass weight and cold carcass dressing (P ≤ 0.05) was greater in bulls fed crude glycerin diets...
February 27, 2018: Meat Science
Wenli Wang, Xi Feng, Danni Zhang, Bei Li, Baoguo Sun, Hongyu Tian, Yuan Liu
A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (GC × GC/HR-TOFMS), gas chromatography-mass spectrometry (GC-MS), respectively. A total 165 volatile compounds were identified by GC × GC/HR-TOFMS while only 50 compounds were identified by GC-MS...
February 24, 2018: Meat Science
Erick Saldaña, Luiz Saldarriaga Castillo, Jorge Cabrera Sánchez, Raúl Siche, Marcio Aurélio de Almeida, Jorge H Behrens, Miriam Mabel Selani, Carmen J Contreras-Castillo
The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability...
February 21, 2018: Meat Science
Emma N Bermingham, Mariza Gomes Reis, Arvind K Subbaraj, David Cameron-Smith, Karl Fraser, Arjan Jonker, Cameron R Craigie
Wagyu beef products are marketed as luxury goods to discerning consumers and the lipid content and composition are important drivers of wagyu product value. Wagyu beef is an extensively marbled meat product, well characterised for its tenderness and flavour. In New Zealand, pasture-fed Wagyu-dairy beef production is increasing to meet demand for ultra-premium meat products. Important for these characteristics is the composition of lipid species and their distribution across the carcass. The aim of this study was to analyse the distribution of fatty acids and phospholipids in 26 table cuts, nine co-products and three fat deposits of carcasses from New Zealand pasture-fed Wagyu-dairy cross beef carcasses (n = 5)...
February 20, 2018: Meat Science
Insha Kousar Kalem, Z F Bhat, Sunil Kumar, Sabahu Noor, Ajay Desai
The aim of this study was to assess the effectiveness of calcium alginate edible films incorporated with Terminalia arjuna on the lipid oxidative stability and storage quality of chevon sausages. Chevon sausages were aerobically packaged in the edible films containing different concentrations of T. arjuna viz. T1 (0.0%), T2 (0.50%) and T3 (1.0%) and were stored under refrigerated (4±1 °C) conditions. A significant improvement was observed in the lipid oxidative stability and microbial quality of the products...
February 19, 2018: Meat Science
Steffan Edward Octávio Oliveira, Neville George Gregory, Filipe Antonio Dalla Costa, Troy John Gibson, Osmar Antonio Dalla Costa, Mateus José Rodrigues Paranhos da Costa
This study assessed the effectiveness of penetrating (PCB; 190 psi; N = 363) and non-penetrating captive bolt guns (NPCB; 210-220 psi; N = 92) to stun a total of 455 cattle (Zebu and Zebu Cross). Physical bolt parameters (momentum, kinetic energy and energy density) were evaluated. Clinical indicators of brain function were recorded after stunning (GR), after being hoisted (HO) and at the bleeding rail (BL). Physical bolt parameters (bolt velocity, momentum, kinetic energy, energy density and sectional density) were significantly higher (P < 0...
February 15, 2018: Meat Science
B T Cenci-Goga, M Karama, P Sechi, M F Iulietto, L Grispoldi, R Selvaggini, M Ceccarelli, S Barbera
This study evaluated the effect of a novel formulation for starter culture associated with specific ripening conditions (NoNit™ technology) vs. a commercial» starter on the fate of selected pathogens and hygiene indicators during the fermentation and ripening of experimentally spiked salame nostrano (Italian dry sausage). Selected strains of Staphylococcus aureus 27R, Escherichia coli CSH26 K 12, Listeria innocua ATCC 33090 and Salmonella Derby 27 were inoculated into salami batter and challenged with two formulations of starter cultures (a commercial formulation and the NoNit™ formulation, consisting of Lactococcus lactis ssp...
February 14, 2018: Meat Science
Petter Vejle Andersen, Jens Petter Wold, Eva Veiseth-Kent
Degree of post-mortem proteolysis influences overall meat quality (e.g. tenderness and water holding capacity). Degradation of isolated pork myofibril proteins by μ-Calpain for 0, 15 or 45 min was analyzed using four spectroscopic techniques; Raman, Fourier transform infrared (FT-IR), near infrared (NIR) and fluorescence spectroscopy. Sodium dodecyl sulfate polyacrylamide gel electrophoresis was used to determine degree of proteolysis. The main changes detected by FT-IR and Raman spectroscopy were degradation of protein backbones manifested in the spectra as an increase in terminal carboxylic acid vibrations, a decrease in CN vibration, as well as an increase in skeletal vibrations...
February 10, 2018: Meat Science
Leire Bravo-Lamas, Luis J R Barron, Linda Farmer, Noelia Aldai
Muscle fatty acid composition and odour-active compounds released during cooking were characterized in lamb chops (Longissimus thoracis et lumborum, n = 48) collected at retail level in northern Spain. Lamb samples were classified in two groups according to their 10 t/11 t-18:1 ratio: ≤1 (10 t-non-shifted, n = 21) and >1 (10 t-shifted, n = 28). Higher n-3 polyunsaturated fatty acid, vaccenic (11 t-18:1) and rumenic acid (9c,11 t-18:2), and iso-branched chain fatty acid contents were found in non-shifted lamb samples while n-6 polyunsaturated fatty acid, internal methyl-branched chain fatty acid, and 10 t-18:1 contents were greater in shifted samples...
February 7, 2018: Meat Science
Xiao Lu, Yimin Zhang, Libo Qin, Wenjian Ma, Lixian Zhu, Xin Luo
The objective of this study was to investigate the relationship between ultimate pH (pHu) and stress-related blood variables. Of 50 cattle in total, blood samples from 6 cattle which exhibited high (≥6.10) pHu (dark-cutting) were collected, along with the same number of low pHu and intermediate pHu cattle (5.40-5.80; 5.80-6.10, respectively) to determine the concentration of plasma cortisol, glucose, lactate, creatine kinase, lactate dehydrogenase, haptoglobin and serum amyloid A protein. Compared to cattle with low pHu, high pHu cattle showed higher plasma cortisol, glucose, lactate, creatine kinase and lactate dehydrogenase levels at exsanguination...
February 7, 2018: Meat Science
B Renaville, N Bacciu, M Lanzoni, F Mossa, E Piasentier
Dietary and organoleptic qualities of pork products are largely influenced by the profiles of fatty acids (FAs) of meat and fat. The objective of this work was to investigate the potential associations between FA profile in subcutaneous adipose (back fat and leg fat) and muscular (longissimus dorsi and biceps femoris) tissues in heavy pigs (n = 129, 9-month-old) with single nucleotide polymorphisms (SNPs) in six candidate genes involved in fat metabolism: Stearoyl-CoA desaturase (SCD), Diacylglycerol acyltransferase 1 and 2 (DGAT1 &DGAT2), Microsomal Triglyceride Transfer Protein (MTTP), Fatty Acid Synthase (FASN) and Heart- fatty acid binding protein (H-FABP)...
February 7, 2018: Meat Science
Michael Siegrist, Bernadette Sütterlin, Christina Hartmann
Cultured meat could be a more environment- and animal-friendly alternative to conventional meat. However, in addition to the technological challenges, the lack of consumer acceptance could be a major barrier to the introduction of cultured meat. Therefore, it seems wise to take into account consumer concerns at an early stage of product development. In this regard, we conducted two experiments that examined the impact of perceived naturalness and disgust on consumer acceptance of cultured meat. The results of Experiment 1 suggest the participants' low level of acceptance of cultured meat because it is perceived as unnatural...
February 7, 2018: Meat Science
Victor V Carvalho, Stephen B Smith
We hypothesized that slip points of subcutaneous (s.c.) adipose tissue lipids would predict USDA beef marbling scores or percent intramuscular lipid (%IML). M. longissimus dorsi (LD) muscle and s.c. adipose tissue from 79 feedlot-finished Angus steers were analyzed for lipid slip point, %IML, and fatty acid composition. The s.c. monounsaturated:saturated fatty acid (MUFA:SFA) ratio and s.c. lipid slip points were highly correlated (R 2 = 0.557; P < 0.001), but the correlation between s.c. lipid slip point and LD lipid MUFA:SFA ratio was low (R 2 = 0...
February 7, 2018: Meat Science
P P A Oliveira, R R S Corte, S L Silva, P H M Rodriguez, L S Sakamoto, A F Pedroso, R R Tullio, A Berndt
This study was carried out to evaluate the effects of four levels of intensification of grazing systems: 1) degraded pasture - DP; 2) irrigated pasture with high stocking rate - IHS; 3) dryland pasture with high stocking rate - DHS; 4) dryland pasture with moderate stocking rate - DMS; on growth, muscle development and meat quality of Nellore steers (271±2.2kg of live body weight - BW; 15months old) during two consecutive periods (17 and 15months). The final BW, the average daily BW gain, the hot carcass weight and the dress percentage were greater (P<0...
February 7, 2018: Meat Science
Natália L O Fonteles, Susana P Alves, Marta Suely Madruga, Rita R E Queiroga, Albericio P Andrade, Divan S Silva, Amanda P Leal, Rui J B Bessa, Ariosvaldo N Medeiros
Thirty six male goats grazing Caatinga native pasture were randomly assigned to 4 concentrate supplementation levels (0, 5, 10 and 15g/kg of body weight) and slaughtered after 120days. Longissimus muscle meat lipids were extracted and fractionated into neutral (NL) and polar (PL) lipids. Supplementation of grazing goats increased linearly (P<0.05) intramuscular fat (1 to 1.5% of meat) and NL (0.3 to 1% of meat) but decreased linearly (P=0.044) the PL (0.66 to 0.50% of meat). On NL, supplementation increased linearly (P=0...
February 3, 2018: Meat Science
Sabahu Noor, Z F Bhat, Sunil Kumar, Reshan J Mudiyanselage
Asparagus racemosus was used as a bioactive ingredient for the development of a novel calcium alginate edible film with preservative potential for improved lipid oxidative stability and storage quality of meat products. Chevon sausages were used as a model system and were aerobically packaged in the edible films incorporated with A. racemosus viz. T0 (0.0%), T1 (1.0%) and T2 (2.0%) and were stored under refrigerated (4 ± 1 °C) conditions. Products packaged in T1 and T2 edible films exhibited significantly (P < 0...
February 2, 2018: Meat Science
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