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Meat Science

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https://www.readbyqxmd.com/read/28231438/lipid-and-protein-antioxidant-capacity-of-dried-agaricus-bisporus-in-salted-cooked-ground-beef
#1
Hatouf Alnoumani, Zeynep Akyol Ataman, Lilian Were
Dried Agaricus bisporus powder (DAB)'s antioxidant capacity was tested in refrigerated cooked ground beef (CGB) containing 0, 1 or 1.5% NaCl. Lipid and protein oxidation products were monitored over time and correlated with changes in phenolic content. On day 16, 88-94% lower malondialdehyde (MDA) was found in CGB with DAB compared to control (1.15mg MDA/kg samples). Volatile aldehydes were up to 99% lower on day 16 in CGB with DAB than controls. In unsalted CGB, thiols dropped by 82% in control compared to <60% in CGB with DAB...
February 16, 2017: Meat Science
https://www.readbyqxmd.com/read/28222328/effects-of-cooking-methods-and-tea-marinades-on-the-formation-of-benzo-a-pyrene-in-grilled-pork-belly-samgyeopsal
#2
Keun-Cheol Park, HeeSoo Pyo, WooSeok Kim, Ki Sun Yoon
We investigated the effects of different grilling tools, temperatures, and tea marinades on the formation of benzo[a]pyrene in grilled pork belly as well as the antioxidant capacities of tea marinades. The least amount of benzo[a]pyrene was detected in modified charcoal-grilled pork belly (1.28μg/kg). The highest risk factors for the formation of benzo[a]pyrene are direct contact with flames and fat excess on the heating source. A modified charcoal grill can be used as an alternative grilling tool to meet consumer needs for safety and taste...
February 14, 2017: Meat Science
https://www.readbyqxmd.com/read/28214694/effect-of-different-irradiation-dose-treatment-on-the-lipid-oxidation-instrumental-color-and-volatiles-of-fresh-pork-and-their-changes-during-storage
#3
Chengliang Li, Lichao He, Guofeng Jin, Sumin Ma, Wenmin Wu, Lan Gai
This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7kGy) on the quality changes of pork during 4°C storage by determining the irradiation off-odor intensity, thiobarbituric acid reactive substances (TBARs), fatty acid composition, volatiles and color of the samples during whole storage. The results showed that ≥7kGy irradiation could make the samples produce obvious irradiation off-odor. However, after 7days storage irradiation off-odor was reduced. Lipid oxidation was also promoted by irradiation...
February 14, 2017: Meat Science
https://www.readbyqxmd.com/read/28214693/genomic-prediction-for-beef-fatty-acid-profile-in-nellore-cattle
#4
Hermenegildo Lucas Justino Chiaia, Elisa Peripoli, Rafael Medeiros de Oliveira Silva, Carolyn Aboujaoude, Fabiele Loise Braga Feitosa, Marcos Vinicius Antunes de Lemos, Mariana Piatto Berton, Bianca Ferreira Olivieri, Rafael Espigolan, Rafael Lara Tonussi, Daniel Gustavo Mansan Gordo, Tiago Bresolin, Ana Fabrícia Braga Magalhães, Gerardo Alves Fernandes Júnior, Lúcia Galvão de Albuquerque, Henrique Nunes de Oliveira, Joyce de Jesus Mangini Furlan, Adrielle Mathias Ferrinho, Lenise Freitas Mueller, Humberto Tonhati, Angélica Simone Cravo Pereira, Fernando Baldi
The objective of this study was to compare SNP-BLUP, BayesCπ, BayesC and Bayesian Lasso methodologies to predict the direct genomic value for saturated, monounsaturated, and polyunsaturated fatty acid profile, omega 3 and 6 in the Longissimus thoracis muscle of Nellore cattle finished in feedlot. A total of 963 Nellore bulls with phenotype for fatty acid profiles, were genotyped using the Illumina BovineHD BeadChip (Illumina, San Diego, CA) with 777,962 SNP. The predictive ability was evaluated using cross validation...
February 9, 2017: Meat Science
https://www.readbyqxmd.com/read/28231437/classification-of-organic-beef-freshness-using-vnir-hyperspectral-imaging
#5
Stuart O J Crichton, Sascha M Kirchner, Victoria Porley, Stefanie Retz, Gardis von Gersdorff, Oliver Hensel, Martin Weygandt, Barbara Sturm
Consumer trust in the food industry is heavily reliant upon accurate labelling of meat products. As such, methods, which can verify whether meat is correctly labelled are of great value to producers, retailers, and consumers. This paper illustrates two approaches to classify between, fresh and frozen thawed, and in a novel manner matured and matured frozen-thawed, as well as fresh and matured beef using the 500-1010nm waveband, captured using hyperspectral imaging, and CIELAB measurements. The results show successful classification based upon CIELAB between 1) fresh and frozen-thawed (CCR=0...
February 8, 2017: Meat Science
https://www.readbyqxmd.com/read/28214695/the-effects-of-atmospheric-pressure-cold-plasma-treatment-on-microbiological-physical-chemical-and-sensory-characteristics-of-vacuum-packaged-beef-loin
#6
A Bauer, Y Ni, S Bauer, P Paulsen, M Modic, J L Walsh, F J M Smulders
Effects on vacuum packaged and non-packaged beef longissimus samples exposed to atmospheric cold plasma (ACP) generated at different powers were studied over a 10day period of vacuum-, and a subsequent 3day period of aerobic storage. Exposure of non-covered beef samples under high power ACP conditions resulted in increased a*, b*, Chroma and Hue values, but ACP treatment of packaged loins did not impact colour (L*, a*, b*, Chroma, Hue), lipid peroxidation, sarcoplasmic protein denaturation, nitrate/nitrite uptake, or myoglobin isoform distribution...
February 8, 2017: Meat Science
https://www.readbyqxmd.com/read/28189991/residual-feed-intake-carcass-traits-and-meat-quality-in-nellore-cattle
#7
H A Fidelis, S F M Bonilha, L O Tedeschi, R H Branco, J N S G Cyrillo, M E Z Mercadante
A total of 127 Nellore bulls classified as low and high residual feed intake (RFI), from three selection lines, were evaluated in five experiments aiming to identify associations between RFI, carcass, and meat quality traits. Feedlot performance, carcass traits, and meat quality of Longissimus muscle were evaluated. A mixed model including the fixed effects of RFI class, selection line, interaction between RFI class and selection line, and age at slaughter as a covariate, and the random effects of diet within experiment and experiment was used, with means compared by the t-test...
February 6, 2017: Meat Science
https://www.readbyqxmd.com/read/28213163/active-compound-diffusivity-of-particle-size-reduced-s-aromaticum-and-c-cassia-fused-starch-edible-films-and-the-shelf-life-of-mutton-capra-aegagrus-hircus-meat
#8
C Chandra Mohan, K Radha Krishnan, S Babuskin, K Sudharsan, Vajiha Aafrin, U Lalitha Priya, P Mariyajenita, K Harini, D Madhushalini, M Sukumar
In the present study, mathematical models were used to examine the effect of active compound diffusion from edible film (supplemented with S. aromaticum and C. cassia) on the microbial, physical and chemical quality of mutton stored at 4 and 10°C. Cinnamaldehyde and eugenol release from edible film into liquid was found to be 80% and 75% of the equilibrium concentration. Active compound release into meat was 42-51% for cinnamaldehyde and 38-48% for eugenol, in storage temperatures of 4-15°C. Developed mathematical models showed the diffusivity of cinnamaldehyde (0...
February 5, 2017: Meat Science
https://www.readbyqxmd.com/read/28199889/polyphosphate-and-myofibrillar-protein-extract-promote-transglutaminase-mediated-enhancements-of-rheological-and-textural-properties-of-pse-pork-meat-batters
#9
Tomasz Lesiow, Gregg K Rentfrow, Youling L Xiong
The objective of this study was to improve the rheological (storage modulus G'; phase angle δ) and textural (hardness; breaking force) properties of nitrite-cured sausage batters prepared from pale, soft, exudative (PSE) pork with microbial transglutaminase (TG) using isolated myofibrillar protein (MP) or MP extracted by sodium tripolyphosphate (TPP) as substrates. While TG alone significantly enhanced G', δ and hardness, its combination with TPP was more pronounced as these product quality parameters were increased to the level equal to that of the counterpart batter made from normal (red, firm, non-exudative, RFN) pork...
February 5, 2017: Meat Science
https://www.readbyqxmd.com/read/28167403/kosher-slaughter-paradigms-evaluation-of-slaughterhouse-inspection-procedures
#10
Giancarlo Bozzo, Angela Di Pinto, Elisabetta Bonerba, Edmondo Ceci, Anna Mottola, Rocco Roma, Paolo Capozza, Giorgio Samoilis, Giuseppina Tantillo, Gaetano Vitale Celano
Slaughter by Jewish religious rite is the killing of an animal by cutting the trachea and oesophagus and major blood vessels using a very sharp blade. This operation is subject to strict rules laid down by religious authorities that characterize its sacredness. The aim of the study was to evaluate the specific criteria inherent in the Jewish religious rite, by analysing reject rates during the different phases. In this study, 52.4% of the carcasses failed to quality as Kosher, with 22.9% being rejected due to pulmonary lesions and only 3% for miscuts...
February 2, 2017: Meat Science
https://www.readbyqxmd.com/read/28167402/development-of-class-model-based-on-blood-biochemical-parameters-as-a-diagnostic-tool-of-pse-meat
#11
Daofeng Qu, Xu Zhou, Feng Yang, Shiyi Tian, Xiaojun Zhang, Lin Ma, Jianzhong Han
A fast, sensitive and effective method based on the blood biochemical parameters for the detection of PSE meat was developed in this study. A total of 200 pigs were slaughtered in the same slaughterhouse. Meat quality was evaluated by measuring pH, electrical conductivity and color at 45min, 2h and 24h after slaughtering in M. longissimus thoracis et lumborum (LD). Blood biochemical parameters were determined in blood samples collected during carcass bleeding. Principal component analysis (PCA) biplot showed that high levels of exsanguination Creatine Kinase, Lactate Dehydrogenase, Aspertate aminotransferase, blood glucose and lactate were associated with the PSE meat, and the five biochemical parameters were found to be good indicators of PSE meat Discriminant function analysis (DFA) was able to clearly identify PSE meat using the five biochemical parameters as input data, and the class model is an effective diagnostic tool in pigs which can be used to detect the PSE meat and reduce economic loss for the company...
February 1, 2017: Meat Science
https://www.readbyqxmd.com/read/28167401/an-extended-theory-of-planned-behavior-to-predict-consumers-willingness-to-buy-mobile-slaughter-unit-meat
#12
Djura L Hoeksma, Marien A Gerritzen, Anne Marike Lokhorst, P Marijn Poortvliet
The current study investigated the determinants of consumers' intention to purchase meat from mobile slaughter units (MSU). The theory of planned behavior (TPB) and the value belief norm theory (VBN) were used as conceptual lenses to guide this investigation. We conducted a survey among 329 respondents in the Netherlands who buy meat for themselves and/or for others. The results indicated that (1) TPB and VBN explain a high proportion of the variance in consumers' intention to buy MSU meat, and that (2) an extended TPB that includes peoples' attitude, personal norm, subjective norm, and perceived behavioral control turned out to be the best model to predict willingness to buy MSU meat...
February 1, 2017: Meat Science
https://www.readbyqxmd.com/read/28130985/using-instrumental-cie-and-reflectance-measures-to-predict-consumers-acceptance-of-beef-colour
#13
Benjamin W B Holman, Remy J van de Ven, Yanwei Mao, Cassius E O Coombs, David L Hopkins
We aimed to establish colorimetric thresholds based upon the capacity for instrumental measures to predict consumer satisfaction with beef colour. A web-based survey was used to distribute standardised photographs of beef M. longissimus lumborum with known colorimetrics (L*, a*, b*, hue, chroma, ratio of reflectance at 630nm and 580nm, and estimated deoxymyoglobin, oxymyoglobin and metmyoglobin concentrations) for scrutiny. Consumer demographics and perceived importance of colour to beef value were also evaluated...
January 19, 2017: Meat Science
https://www.readbyqxmd.com/read/28130984/distribution-of-skatole-and-androstenone-in-the-pig-carcass-correlated-to-sensory-characteristics
#14
Lene Meinert, Birgitte Lund, Camilla Bejerholm, Margit Dall Aaslyng
Reliable sorting and optimised use of boar-tainted pig carcasses are dependent on knowledge of the distribution of skatole and androstenone and the corresponding sensory characteristics. In this study, skatole and androstenone were measured in the neck fat and in six different meat cuts from 14 entire male pigs. There was a strong correlation between the content of skatole in the neck fat and in the meat cuts, though the concentration of skatole in the meat cuts was much lower than in the neck fat. Furthermore, clear correlations were found between the intensity of boar taint flavours and the concentration of skatole in both the neck fat and the meat...
January 19, 2017: Meat Science
https://www.readbyqxmd.com/read/28160663/non-invasive-ultrasonic-technology-for-continuous-monitoring-of-pork-loin-and-ham-dry-salting
#15
Marta de Prados, Jose V Garcia-Perez, Jose Benedito
Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well as its variation between two signals (ΔTOF). A progressive decrease in TOF during dry salting was found, which was linked to the salt gain, water loss and the reduction in sample thickness. Predictive models based on the ultrasonic parameters (ΔTOF and initial time of flight, TOF0) correctly classified 85% of the loins and 90% of the hams into 3 groups of salt content (low/medium/high)...
January 18, 2017: Meat Science
https://www.readbyqxmd.com/read/28160662/beef-quality-attributes-a-systematic-review-of-consumer-perspectives
#16
Maeve M Henchion, Mary McCarthy, Virginia C Resconi
Informed by quality theory, this systematic literature review seeks to determine the relative importance of beef quality attributes from a consumer perspective, considering search, experience and credence quality attributes. While little change is anticipated in consumer ranking of search and experience attributes in the future, movement is expected in terms of ranking within the credence category and also in terms of the ranking of credence attributes overall. This highlights an opportunity for quality assurance schemes (QAS) to become more consumer focused through including a wider range of credence attributes...
January 17, 2017: Meat Science
https://www.readbyqxmd.com/read/28119227/changes-in-the-structural-and-gel-properties-of-pork-myofibrillar-protein-induced-by-catechin-modification
#17
Na Jia, Letian Wang, Junhua Shao, Dengyong Liu, Baohua Kong
Different concentrations of catechin (0, 10, 50, 100 and 200μmol/g protein) were added to pork myofibrillar protein (MP) suspensions, and the related changes in protein conformational and gel properties were investigated. The results showed that catechin at 200μmol/g protein led to the greatest increase in the surface hydrophobicity of MP. A significant loss of thiols (SH) content was observed in MP in the presence of catechin. The low concentration of catechin of 10μmol/g led to slight changes in the MP gel strength and water-holding capacity...
January 16, 2017: Meat Science
https://www.readbyqxmd.com/read/28110127/bacteriophage-application-on-red-meats-and-poultry-effects-on-salmonella-population-in-final-ground-products
#18
Y Yeh, P Purushothaman, N Gupta, M Ragnone, S C Verma, A S de Mello
This research was conducted to study the effects of bacteriophage application during tumbling on Salmonella populations in ground meat and poultry. Red meat trim and poultry were inoculated with a Salmonella cocktail to result in a contamination level of 7logCFU/g in ground products. A commercial preparation containing bacteriophages S16 and Felix-O1a (FO1a) was applied during tumbling at 10(7) and 10(8)PFU/ml. Samples were held at 4°C for 6h and 18h (red meat) and 30min and 6h (poultry). Overall, bacteriophage application on trim reduced 1 and 0...
January 9, 2017: Meat Science
https://www.readbyqxmd.com/read/28092728/effect-of-time-interval-between-the-second-improvest%C3%A2-dose-and-slaughter-and-corn-dried-distillers-grains-with-solubles-feeding-strategies-on-carcass-composition-primal-cutout-and-pork-quality-of-immunologically-castrated-pigs
#19
E K Harris, M A Mellencamp, L J Johnston, R B Cox, G C Shurson
Effects of dried distillers grains with solubles (DDGS) feeding strategies on carcass composition, primal cutout, and lean quality of immunologically castrated (IC; n=863) pigs were evaluated, and consisted of: 1) corn-soybean meal (CS) diet (PCon); 2) CS+40% DDGS (NCon); 3) CS+40, 30, 20, or 10% DDGS fed in phases 1 to 4, respectively (SD); or 4) CS+40% DDGS fed in phase 1 to 3 and CS in phase 4 (WD). All pigs received the first dose of Improvest® at 11weeks. of age, and the second dose was administered at either 9, 7, or 5weeks...
January 9, 2017: Meat Science
https://www.readbyqxmd.com/read/28088036/an-emotional-approach-to-beef-evaluation
#20
Monica Borgogno, Armand V Cardello, Saida Favotto, Edi Piasentier
The emotions associated with beef consumption, the influence of breeding system information on emotions ("Conventional" - C vs "Only from the Italian Simmental" - OIS label) and their relationship with liking were evaluated by 93 meat consumers. Respondents were asked to evaluate the same samples of Italian Simmental meat provided with the two different labels. Liking scores were obtained using a 9-point scale and the emotions from the EsSense25 list were scored on 5-point scale (1="not at all", 5="extremely")...
January 5, 2017: Meat Science
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