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Meat Science

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https://www.readbyqxmd.com/read/28544978/documentation-of-50-water-conservation-in-a-single-process-at-a-beef-abattoir
#1
C L Drennan, R E DeOtte, T E Lawrence
Beef slaughter is water intensive due to stringent food safety requirements. We conducted a study at a commercial beef processor to demonstrate water conservation by modifying the mechanical head wash. We documented the initial nozzle configuration (112 nozzles), water pressure (275kPa), and flowrate (152L/head washed), then developed a 3-D CAD model to identify regions of water use redundancy. The mechanical head wash was modified by reducing nozzle count (72), decreasing pressure (138kPa) and flowrate (78...
May 17, 2017: Meat Science
https://www.readbyqxmd.com/read/28527366/effect-of-low-protein-diets-in-heavy-pigs-on-dry-cured-ham-quality-characteristics
#2
Silvia Grassi, Ernestina Casiraghi, Simona Benedetti, Cristina Alamprese
The present work aimed at evaluating if heavy pig low-protein diets balanced for amino acid (AA) profile affect the quality characteristics of dry cured hams. To the aim, 40 hams obtained by Italian Duroc×Italian Large White pigs fed three different dietary crude protein and indispensable AA levels were compared with those obtained by a conventional Parma ham Protected Designation of Origin diet (C). No physico-chemical (aw, pH), chemical (gross composition, NaCl, lipid peroxidation, non-protein nitrogen, total volatile bases) or sensory characteristics of hams were systematically affected by the administered diet, animal sex or their interaction with the exception of total and subcutaneous fat (the latter measured by an image analysis procedure)...
May 13, 2017: Meat Science
https://www.readbyqxmd.com/read/28528296/novel-ultrasound-approach-for-measuring-marbling-in-pork
#3
Agnieszka Ludwiczak, Marek Stanisz, Dariusz Lisiak, Piotr Janiszewski, Marta Bykowska, Joanna Składanowska, Piotr Ślósarz
An ultrasound examination was done on the m. longissimus lumborum, between the 10th and the 11th thoracic vertebra, on two sides (inside and outside the thoracic cavity) of the left half-carcasses of 162 fatteners. The carcasses were classified for lean meat percentage using the SEUROP system. The R pig carcasses (47.7% lean) had the thickest backfat (30.6mm; P≤0.01) and the highest content of intramuscular fat (IMF=2.28%; P≤0.01). More artifacts-free images were collected from the inside compared to the outside of the pig carcasses (90...
May 12, 2017: Meat Science
https://www.readbyqxmd.com/read/28527368/effects-of-parsley-extract-powder-as-an-alternative-for-the-direct-addition-of-sodium-nitrite-in-the-production-of-mortadella-type-sausages-impact-on-microbiological-physicochemical-and-sensory-aspects
#4
Greta Riel, Annika Boulaaba, Johanna Popp, Guenter Klein
Increasing concern about chemical additives in processed meat has led to an increased market of uncured and alternatively cured meat products. However, the use of vegetable extracts or the exclusion of curing salt may increase the risk of greater bacterial growth and alteration of several physicochemical parameters. Therefore, in this study mortadella-type sausages, manufactured with 1.07 (V3), 2.14 (V4) and 4.29 (V5) g parsley extract powder/kg sausage meat were produced. These sausage variants were compared to an uncured (V2) and a traditionally nitrite-cured control (V1)...
May 12, 2017: Meat Science
https://www.readbyqxmd.com/read/28527364/effect-of-extended-aging-on-calpain-1-and-2-activity-in-beef-longissimus-lumborum-and-semimembranosus-muscles
#5
M J Colle, M E Doumit
Our objectives were to (Exp. 1) determine the effect of postmortem aging (2, 3, 4, 14, 28, and 42days) on calpain-1 and -2 activity in beef longissimus lumborum (LL) and semimembranosus (SM) steaks and (Exp. 2) determine the effect of postmortem aging for two extended periods (63 and 84days) on calpain-2 activity of beef SM steaks. Calpain-1 was not active in either muscle following 14days of aging. Native calpain-2 activity decreased (P<0.001) with longer aging periods for both the LL and SM in Exp. 1 and for the SM in Exp...
May 12, 2017: Meat Science
https://www.readbyqxmd.com/read/28527365/variation-in-the-ovine-myf5-gene-and-its-effect-on-carcass-lean-meat-yield-in-new-zealand-romney-sheep
#6
Jiqing Wang, Huitong Zhou, Rachel H J Forrest, Jiang Hu, Xiu Liu, Shaobin Li, Yuzhu Luo, Jon G H Hickford
Myogenic factor 5 (MYF5) plays an important role in regulating skeletal muscle, but to date there have been no reports on whether the gene is variable and whether this variation is associated with meat yield in sheep. In this study, four variants (A to D) of ovine MYF5 containing two Single Nucleotide Polymorphisms (SNPs) and one basepair (bp) insertion/deletion were detected by Polymerase Chain Reaction - Single Stranded Conformational Polymorphism (PCR-SSCP) analysis. Breed differences in variant frequencies were observed...
May 11, 2017: Meat Science
https://www.readbyqxmd.com/read/28514708/the-effect-of-lamb-carcase-weight-and-gr-depth-on-the-production-of-value-added-cuts-a-short-communication
#7
Stephanie M Fowler, Jordan M Hoban, Remy van de Ven, Graham Gardner, David W Pethick, David L Hopkins
Times for the progressive breakdown of 95 lamb carcases were recorded to determine the impact of carcase weight and GR tissue depth on the time and therefore cost to produce value added retail cuts. Further analysis also assessed the potential to use these carcase traits as predictors of fabrication times. Regression modeling demonstrated there was a limited ability to predict the difference in time to fabricate mid value-added (R(2)=0.18) and extreme value-added (R(2)=0.12) cuts compared to traditional cuts, suggesting that other factors need to be considered...
May 11, 2017: Meat Science
https://www.readbyqxmd.com/read/28551463/salt-sodium-chloride-or-sodium-content-and-relationship-with-chemical-instrumental-and-sensory-attributes-in-cooked-meat-products
#8
Josef Kameník, Alena Saláková, Věra Vyskočilová, Alena Pechová, Danka Haruštiaková
The aim of this study was to determine the salt content in selected cooked meat products by the methods of determining the sodium content and the content of chlorides. The resulting data was compared with other chemical, instrumental and sensory parameters of the analysed samples. A total of 133 samples of 5 meat products were tested. The sodium content ranged from 558.0 to 1308.0mgNa/100g. Salt level determined by the two methods strongly correlated and did not differ in any meat product. Intensity of salty taste of the product was independent on its salt content...
May 10, 2017: Meat Science
https://www.readbyqxmd.com/read/28527367/ysicochemical-properties-lipid-oxidation-and-sensory-attributes-of-pork-patties-with-lupin-protein-concentrate-stored-in-vacuum-modified-atmosphere-and-frozen-state
#9
Marzena Danowska-Oziewicz, Lidia Kurp
The effect of lupin protein concentrate (LPC) addition on selected physicochemical properties, lipid oxidation and sensory quality of pork patties was investigated. LPC was added at the level 1%, 2% and 3%. Patties were packed in vacuum and modified atmosphere (MA) and stored 42days in a refrigerator while aerobically packed patties were stored 84days in a frozen state. Patties with LPC showed a lower cooking loss, were less cohesive and juicy, and demonstrated a non-typical flavour compared to the control samples...
May 10, 2017: Meat Science
https://www.readbyqxmd.com/read/28511088/effects-of-increasing-dietary-organic-selenium-levels-on-meat-fatty-acid-composition-and-oxidative-stability-in-growing-rabbits
#10
G Papadomichelakis, E Zoidis, A C Pappas, K C Mountzouris, K Fegeros
The effects of dietary organic selenium (Se) addition at 0.1, 0.5 and 2.5mg/kg vs. an unsupplemented basal diet (BD) on performance, fatty acid (FA) composition and oxidative stability were studied in muscle tissue of growing rabbits. Muscle Se content increased (P<0.001) in a dose dependent manner with dietary Se inclusion. Saturated FA (SFA) were affected linearly (P<0.05) and quadratically (P<0.05) by dietary Se addition. Polyunsaturated FA (PUFA) increased linearly (P<0.01) resulting in a linear increase in the PUFA:SFA ratio (P<0...
May 10, 2017: Meat Science
https://www.readbyqxmd.com/read/28522169/evaluation-of-beef-eating-quality-by-irish-consumers
#11
S N McCarthy, M Henchion, A White, K Brandon, P Allen
A consumer's decision to purchase beef is strongly linked to its sensory properties and consistent eating quality is one of the most important attributes. Consumer taste panels were held according to the Meat Standards Australia guidelines and consumers scored beef according to its palatability attributes and completed a socio-demographic questionnaire. Consumers were able to distinguish between beef quality on a scale from unsatisfactory to premium with high accuracy. Premium cuts of beef scored significantly higher on all of the scales compared to poorer quality cuts...
May 8, 2017: Meat Science
https://www.readbyqxmd.com/read/28501437/electronic-noses-powerful-tools-in-meat-quality-assessment
#12
REVIEW
Wojciech Wojnowski, Tomasz Majchrzak, Tomasz Dymerski, Jacek Gębicki, Jacek Namieśnik
Main factors that are considered by consumers when choosing meat products are colour and aroma, of which the latter is a more reliable indicator of quality. However, a simple sensory evaluation of hedonistic qualities is often not sufficient to determine whether protein is past its shelf life, and consumption of spoiled meat can lead to serious health hazards. Some volatile compounds can be used as spoilage indicators, and so a device equipped with a sensor sensitive to particular odorants would prove useful...
May 6, 2017: Meat Science
https://www.readbyqxmd.com/read/28501436/identification-of-the-bovine-hsl-gene-expression-profiles-and-its-association-with-fatty-acid-composition-and-fat-deposition-traits
#13
Xibi Fang, Zhihui Zhao, Ping Jiang, Haibin Yu, Hang Xiao, Runjun Yang
Hormone-sensitive lipase (HSL) is an intracellular neutral lipase capable of hydrolysing a variety of esters and is considered to be a candidate gene affecting fat deposition traits. Gene expression profiles of HSL were analysed in various adipose tissues of cattle, and the effect of HSL on lipid metabolism genes was analysed by a PCR array. Novel polymorphisms were identified within the HSL regulatory domain by sequencing, and the relationship between HSL variants and fat deposition traits was analysed. HSL mRNA was highly expressed in the subcutaneous and visceral fat of cattle...
May 6, 2017: Meat Science
https://www.readbyqxmd.com/read/28500963/sensory-profiling-of-low-sodium-frankfurter-containing-garlic-products-adequacy-of-polarized-projective-mapping-compared-with-trained-panel
#14
C N Horita, E A Esmerino, V A S Vidal, J S Farah, G V Amaral, H M A Bolini, A G Cruz, M A R Pollonio
No abstract text is available yet for this article.
May 4, 2017: Meat Science
https://www.readbyqxmd.com/read/28502588/alternative-uses-for-co-products-harnessing-the-potential-of-valuable-compounds-from-meat-processing-chains
#15
REVIEW
Anne Maria Mullen, Carlos Álvarez, Dimitrios I Zeugolis, Maeve Henchion, Eileen O'Neill, Liana Drummond
Opportunities for exploiting the inherent value of protein-rich meat processing co-products, in the context of increased global demand for protein and for sustainable processing systems, are discussed. While direct consumption maybe the most profitable route for some, this approach is influenced greatly by local and cultural traditions. A more profitable and sustainable approach may be found in recognizing this readily available and under-utilised resource can provide high value components, such as proteins, with targeted high value functionality of relevance to a variety of sectors...
May 3, 2017: Meat Science
https://www.readbyqxmd.com/read/28495032/meat-science-from-1976-a-history-of-the-journal
#16
REVIEW
D A Ledward, D L Hopkins
The journal Meat Science was first published in 1976/77 and it initially comprised 4 issues per year. The first issue contained 4 papers and the first volume (4 issues) contained 27 articles, a mixture of papers and research notes. Its growth/popularity increased, and it has continued to thrive and in 2016 of the 1010 papers processed 292 were accepted. Over 90% of the papers published in the first volume were concerned with muscle biochemistry/meat properties. During the last years of the 20th century, meat products and their properties became a far larger proportion of the submissions as did those concerned with nutrition and safety...
May 3, 2017: Meat Science
https://www.readbyqxmd.com/read/28550815/selection-for-intramuscular-fat-and-lean-meat-yield-will-improve-the-bloomed-colour-of-australian-lamb-loin-meat
#17
H B Calnan, R H Jacob, D W Pethick, G E Gardner
The colour of bloomed m. longissimus was measured 24h post slaughter for 8165 lamb carcasses produced over 5years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and chroma (P<0.01). Shortloin muscle weight was negatively associated with these meat colour parameters (P<0.01), although this was largely accounted for by correlated changes in intramuscular fat (P<0.01)...
May 2, 2017: Meat Science
https://www.readbyqxmd.com/read/28475953/effects-of-dietary-starch-types-on-growth-performance-meat-quality-and-myofibre-type-of-finishing-pigs
#18
Y J Li, J L Li, L Zhang, F Gao, G H Zhou
To investigate the effects of dietary starch types on growth performance and meat quality of finishing pigs, ninety barrows (68.0±2.0kg) were randomly allotted to three experimental diets with five replicates of six pigs, containing pure waxy maize starch (WMS), nonwaxy maize starch (NMS) and pea starch (PS) (amylose/amylopectin were 0.07, 0.19 and 0.28 respectively). Compared with WMS diet, PS diet increased the average daily gain, loin eye area, pH45 value, NMR transverse relaxation (T2)2 peak area ratio and sarcoplasmic protein solubility, decreased the feed to gain ratio, back fat, drip loss, cooking loss and T23 peak area ratio (P<0...
May 2, 2017: Meat Science
https://www.readbyqxmd.com/read/28494317/consumer-evaluations-of-processed-meat-products-reformulated-to-be-healthier-a-conjoint-analysis-study
#19
Liran C Shan, Aoife De Brún, Maeve Henchion, Chenguang Li, Celine Murrin, Patrick G Wall, Frank J Monahan
Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n=481) using conjoint methodology and cluster analysis was conducted...
May 1, 2017: Meat Science
https://www.readbyqxmd.com/read/28482234/proteomic-approach-to-investigate-the-impact-of-different-dietary-supplementation-on-lamb-meat-tenderness
#20
Antonella Della Malva, Rosaria Marino, Antonella Santillo, Giovanni Annicchiarico, Mariangela Caroprese, Agostino Sevi, Marzia Albenzio
The aim of this study was to evaluate the effect of dietary supplementation of linseed and/or quinoa on tenderness and on proteome of lamb meat. Thirty-two Italian Merino lambs were distributed into 4 groups with different diet: control (CO) with no supplemental fat, linseed (LS), quinoa (QS) and QS+LS diets. Meat obtained by lamb fed linseed showed the lowest values of WBSF (P<0.001), hardness (P<0.01), gumminess (P<0.01) and chewiness (P<0.01). Proteomic changes of myofibrillar and sarcoplasmic proteins were estimated with SDS-PAGE, Western Blot and Two-Dimensional Gel Electrophoresis...
April 29, 2017: Meat Science
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