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Meat Science

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https://www.readbyqxmd.com/read/29331838/association-of-cast2-hsp90aa1-dnaja1-and-hspb1-genes-with-meat-tenderness-in-nellore-cattle
#1
Jessica Moraes Malheiros, Cruz Elena Enríquez-Valencia, Bruno Oliveira da Silva Duran, Tassiana Gutierrez de Paula, Rogério Abdallah Curi, Josineudson Augusto I I de Vasconcelos Silva, Maeli Dal-Pai-Silva, Henrique Nunes de Oliveira, Luis Artur Loyola Chardulo
The objective of this study was to evaluate the association of expression of CAPN1, CAPN2, CAST, HSP90AA1, DNAJA1 and HSPB1 genes with meat tenderness in Nellore cattle. Three experimental groups were selected by shear force (SF): moderately tender (SF=34.3±5.8N), moderately tough (SF=56.8±7.8N), and very tough meat (SF=80.4±15N). Gene expression was evaluated by real-time PCR. Expression of the CAPN1, CAPN2, CAST and CAST1 genes did not differ between groups. Expression of the CAST2 was up-regulated (P<0...
January 5, 2018: Meat Science
https://www.readbyqxmd.com/read/29331862/preliminary-investigation-of-the-use-of-raman-spectroscopy-to-predict-meat-and-eating-quality-traits-of-beef-loins
#2
Stephanie M Fowler, Heinar Schmidt, Remy van de Ven, David L Hopkins
A preliminary investigation was conducted to determine the potential for a handheld Raman spectroscopic device to predict sensory traits determined by an untrained consumer panel. Measurement of 45 beef loins (M. longissimus lumborum) was conducted using a 671nm handheld Raman spectroscopic device. Samples were then held frozen until testing by an untrained sensory panel. Sections were also excised to determine shear force values and other indicators of meat quality. Derived models suggest that the Raman spectroscopic device can predict juiciness and tenderness, with correlations between predicted and observed values (ρ) of 0...
January 3, 2018: Meat Science
https://www.readbyqxmd.com/read/29289715/molecular-discrimination-of-new-zealand-sourced-meat-spoilage-associated-psychrotolerant-clostridium-species-by-ardra-and-its-comparison-with-16s-rna-gene-sequencing
#3
Gale Brightwell, Kylie Marree Horváth
ARDRA analysis was carried out on 90 New Zealand psychrotolerant Clostridium isolates derived from three meat production animal types and their environments. The isolates included species associated with spoilage: C. gasigenes, C. algidicarnis, C. tagluense, C. frigidicarnis and C. estertheticum. The isolates fell into 14 distinct ARDRA Groups, with 13 previously characterised meat spoilage-associated isolates shared between 6 of the 14 groups. The accuracy of ARDRA profiling analysis was supported by sequencing the 16s rRNA gene from isolates, including the representative spoilage associated Clostridium species and was consistent with previous phylogenetic relationships and classical cultural characterisation...
December 20, 2017: Meat Science
https://www.readbyqxmd.com/read/29289712/proteome-changes-of-beef-in-nellore-cattle-with-different-genotypes-for-tenderness
#4
Alessandra F Rosa, Cristina T Moncau, Mirele D Poleti, Leydiana D Fonseca, Julio C C Balieiro, Saulo L E Silva, Joanir P Eler
In the present study, 155 Nellore cattle were genotyped for the CAPN4751 and UOGCAST polymorphisms and phenotyped for shear force (SF) at 1, 7 and 14days aging. The effects of different genotypic combinations were evaluated on the Longissimus muscle proteomic profile using 2DE and mass spectrometry. A significant association was found between genotypes for UOGCAST and CAPN4751 and meat tenderness. The CC genotype for both markers was favorable for lesser shear force than TT. A total of 40 spots showed significant differential expression profiles (P<0...
December 13, 2017: Meat Science
https://www.readbyqxmd.com/read/29289713/cooking-method-effect-on-warner-bratzler-shear-force-of-different-beef-muscles
#5
Romina Fabre, Gabriela Dalzotto, Flavia Perlo, Patricia Bonato, Gustavo Teira, Osvaldo Tisocco
The aim of this study was to evaluate the effect of oven, griddle plate and water bath cooking on the WBSF values and % cooking loss for longissimus thoracis (LT), semitendinosus (ST), semimenbranosus (SM) and biceps femoris (BF), of Aberdeen-Angus steers. Similar effect of cooking methods on WBSF values were observed for LT, SM and BF steaks. The highest values were observed in oven whereas the lowest were obtained in griddle plate. For ST steaks significant differences of WBSF values were obtained between oven (with the highest value) and the other two methods...
December 12, 2017: Meat Science
https://www.readbyqxmd.com/read/29291504/pre-slaughter-cattle-welfare-indicators-for-use-in-commercial-abattoirs-with-voluntary-monitoring-systems-a-systematic-review
#6
REVIEW
Natyieli Losada-Espinosa, Morris Villarroel, Gustavo A María, Genaro C Miranda-de la Lama
Animal welfare has become an important subject of public, economic and political concern, leading to the need to validate indicators that are feasible to use at abattoirs. A systematic review was carried out, which identified 72 cattle welfare indicators (CWI) that were classified into four categories (physiological, morphometric, behavioral and meat quality). Their validity and feasibility for use in abattoirs were evaluated as potential measures of cattle welfare during transportation to the abattoir and at the abattoir itself...
December 8, 2017: Meat Science
https://www.readbyqxmd.com/read/29289716/identification-of-offal-adulteration-in-beef-by-laser-induced-breakdown-spectroscopy-libs
#7
Hasan Murat Velioglu, Banu Sezer, Gonca Bilge, Süleyman Efe Baytur, Ismail Hakki Boyaci
Minced meat is the major ingredient in sausages, beef burgers, and similar products; and thus it is the main product subjected to adulteration with meat offal. Determination of this kind of meat adulteration is crucial due to religious, economic and ethical concerns. The aim of the present study is to discriminate the beef meat and offal samples by using laser induced breakdown spectroscopy (LIBS). To this end, LIBS and multivariate data analysis were used to discriminate pure beef and offal samples qualitatively and to determine the offal mixture adulteration quantitatively...
December 6, 2017: Meat Science
https://www.readbyqxmd.com/read/29289714/whole-cottonseed-vitamin-e-and-finishing-period-affect-the-fatty-acid-profile-and-sensory-traits-of-meat-products-from-nellore-cattle
#8
Adrielle M Ferrinho, Renata T Nassu, Noelia Aldai, Leire Bravo-Lamas, Maísa L N Furlan, Beatriz M Toda, Bruno L Utembergue, Romulo G Rezende, Lenise F Mueller, Joyce J M Furlan, Mariana Zanata, Fernando Baldi, Angélica S C Pereira
This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. Fifty-four Nellore bulls were fed 3 different diets (C: control; WCS: 30% whole cottonseed; WCSE: 30% whole cottonseed plus vitamin E) during finishing periods of 83, 104, and 111days. The inclusion of cottonseed did not affect saturated fatty acid levels (SFA), but increased the levels of certain polyunsaturated fatty acids (PUFA) in meat...
December 5, 2017: Meat Science
https://www.readbyqxmd.com/read/29223014/differentiation-of-dry-cured-hams-from-different-processing-methods-by-means-of-volatile-compounds-physico-chemical-and-sensory-analysis
#9
Sandra Petričević, Nives Marušić Radovčić, Katarina Lukić, Eddy Listeš, Helga Medić
The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, aw, colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified...
December 5, 2017: Meat Science
https://www.readbyqxmd.com/read/29223015/thiamine-accumulation-and-thiamine-triphosphate-decline-occur-in-parallel-with-atp-exhaustion-during-postmortem-aging-of-pork-muscles
#10
S Muroya, M Oe, K Ojima
We aimed to clarify the mechanisms affecting postmortem thiamine and its phosphoester contents in major edible pork muscles, namely the longissimus lumborum (LL) in addition to vastus intermedius (VI). Metabolomic analysis by capillary electrophoresis-time of flight mass spectrometry revealed that the level of thiamine triphosphate (ThTP), approximately 1.8-fold higher in LL than in VI muscle at 0h postmortem, declined in the first 24h, resulting in an undetectable level at 168h postmortem in both muscles. In contrast, the thiamine content in both muscles increased after 24h postmortem during the aging process...
December 2, 2017: Meat Science
https://www.readbyqxmd.com/read/29223558/consumer-acceptance-of-minced-meat-patties-from-boars-in-four-european-countries
#11
M Aluwé, M Aaslyng, G Backus, M Bonneau, P Chevillon, J-E Haugen, L Meier-Dinkel, D Mörlein, M A Oliver, H M Snoek, F A M Tuyttens, M Font-I-Furnols
A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat patties from boars with varying levels of skatole (0.10-0.40μg/g fat tissue) and androstenone (0.47-2.00 μg/g fat tissue), in a pair-wise comparison with patties from castrates. Boar meat patties were always less preferred than the castrate meat patties, regardless of the level of androstenone and skatole. Acceptability of the boar meat patties decreased with increasing skatole level...
November 28, 2017: Meat Science
https://www.readbyqxmd.com/read/29245028/on-site-evaluation-of-wagyu-beef-carcasses-based-on-the-monounsaturated-oleic-and-saturated-fatty-acid-composition-using-a-handheld-fiber-optic-near-infrared-spectrometer
#12
S Piao, T Okura, M Irie
The fat quality is an important aspect, especially for Wagyu beef. A handheld fiber-optic near-infrared spectrometer for on-site evaluation of beef fat quality was developed, and the interactance spectra of the intermuscular fat from 833 Wagyu carcasses at 12 markets were measured. The calibration model was transferred to five slave instruments using twenty-six block samples. The performance of one slave instrument was verified at five meat markets (n=360). The coefficients of determination of the slave instrument for monounsaturated, oleic, and saturated fatty acid compositions determined by gas chromatography and near-infrared measurements were 0...
November 27, 2017: Meat Science
https://www.readbyqxmd.com/read/29197765/physical-quality-attributes-of-male-and-female-wild-fallow-deer-dama-dama-muscles
#13
Donna-Mareè Cawthorn, Leon Brett Fitzhenry, Voster Muchenje, Daniel Bureš, Radim Kotrba, Louwrens C Hoffman
Physical meat quality measurements were conducted on the longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, infraspinatus and supraspinatus muscles from male (n=6) and female (n=6) fallow deer (Dama dama) harvested in South Africa. Ultimate pH (pHu), drip loss, cooking loss and shear force values were influenced (p≤0.05) by muscle, but not gender. Mean pHu readings were 5.4-5.6 in the muscles with the two forequarter muscles having the highest readings, while drip loss, cooking loss and shear force values ranged from 1...
November 27, 2017: Meat Science
https://www.readbyqxmd.com/read/29197767/the-effects-of-sodium-chloride-and-pse-meat-on-restructured-cured-smoked-pork-loin-quality-a-response-surface-methodology-study
#14
Gabriela de Barros Silva Haddad, Ana Paula Rocha Moura, Paulo Rogério Fontes, Simone de Fatima Viana da Cunha, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
The effects of the PSE meat proportion (0 to 100%) and sodium chloride contents (0 to 2%) on technological and saltiness of restructured cured-smoked pork loins were investigated by using response surface methodology (RSM). Lipid oxidation, pH values and reheating loss of the products were most affected by the proportion of PSE meat, while the salt concentration mainly affected the water activity, expressible moisture values, hardness, chewiness and sliceability of the products. Perception of the salt flavor increased with the addition of salt and proportion of PSE meat in the elaborated products, where the addition of 0...
November 24, 2017: Meat Science
https://www.readbyqxmd.com/read/29197762/lamb-loin-tenderness-is-not-associated-with-plasma-indicators-of-pre-slaughter-stress
#15
S M Stewart, P McGilchrist, G E Gardner, D W Pethick
The purpose of this study was to test if associations exist between plasma indicators of acute and chronic stress and lamb loin Warner Bratzler Shear Force (WBSF). Blood was collected at exsanguination from 2877 lambs from the Meat and Livestock Genetic Research flock with a suite of indicators analysed. Loin (M. longissimus lumborum) WBSF was measured after 5days aging. Plasma indicators of stress did not relate to WBSF, however a positive association was found between WBSF and kill order, indicating that immediate pre-slaughter factors may be causing reduced tenderness in lamb...
November 23, 2017: Meat Science
https://www.readbyqxmd.com/read/29197768/consumer-sensory-and-hedonic-perception-of-sheep-meat-coppa-under-blind-and-informed-conditions
#16
Juliana Cunha de Andrade, Elen Silveira Nalério, Citieli Giongo, Marcia Dutra de Barcellos, Gastón Ares, Rosires Deliza
The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question...
November 22, 2017: Meat Science
https://www.readbyqxmd.com/read/29197766/a-sensometric-approach-to-the-development-of-mortadella-with-healthier-fats
#17
Erick Saldaña, Aline de Oliveira Garcia, Miriam Mabel Selani, Marcia M H Haguiwara, Marcio Aurelio de Almeida, Raúl Siche, Carmen J Contreras-Castillo
The aim of this study was to evaluate the sensory characteristics of mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions and their relationship with overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. Sample 2 was formulated with 8% fat. Samples 3 and 4 were prepared by replacing 50% fat by a pre-emulsion composed of fish, canola and olive oil. A commercial fat-reduced sample was also studied. The sensory characteristics of the samples were evaluated by DA...
November 22, 2017: Meat Science
https://www.readbyqxmd.com/read/29197764/impact-of-reducing-nitrate-nitrite-levels-on-the-behavior-of-salmonella-typhimurium-and-listeria-monocytogenes-in-french-dry-fermented-sausages
#18
Souad Christieans, Laurent Picgirard, Emilie Parafita, André Lebert, Thierry Gregori
Salmonella and Listeria monocytogenes are two pathogenic bacteria that most frequently contaminate pork meat. In dry fermented sausages, several hurdles are used for controlling bacterial growth such as nitrite and salt addition. In Europe, practices consist of adding potassium nitrate (250ppm expressed as NaNO3) or a combination of nitrate/nitrite (150/150ppm expressed as NaNO3/NaNO2 respectively). However, involvement of these additives in nitrosamine formation is a matter of concern. Consequently, a decrease in nitrite/nitrate amounts is proposed...
November 22, 2017: Meat Science
https://www.readbyqxmd.com/read/29179139/a-comparison-of-two-evisceration-methods-on-hygienic-quality-in-the-pelvic-area-of-sheep-carcasses
#19
Elin Røssvoll, Ole-Johan Røtterud, Sigrun J Hauge, Ole Alvseike
The aim was to compare the effects of two evisceration methods under operational conditions, on the pelvic hygiene of sheep carcasses. Method 1: rectum sealed with plastic bag and pushed through the pelvic cavity. Method 2: rectum cut, placed back inside and pulled out from the carcass. The 18 largest Norwegian sheep abattoirs participated. Sampling areas were i) 400cm2 inside the pelvic cavity (n=623), ii) 100cm2 outside the circum-anal incision (n=622). There were pooled samples by swabbing the same area of five carcasses, representing totally 3115 carcasses...
November 22, 2017: Meat Science
https://www.readbyqxmd.com/read/29182958/vitamin-a-and-marbling-attributes-intramuscular-fat-hyperplasia-effects-in-cattle
#20
Z A Kruk, M J Bottema, L Reyes-Veliz, R E A Forder, W S Pitchford, C D K Bottema
Twenty Angus steers were fed a diet low in β-carotene and vitamin A for 10months. Ten steers were supplemented with vitamin A weekly, while the other ten steers did not receive any additional vitamin A. The results demonstrated that the restriction of vitamin A intake increased intramuscular fat (IMF) by 46%. This was a function of the total number of marbling flecks increasing by 22% and the average marbling fleck size increasing by 14%. Vitamin A restriction resulted in marbling flecks that were less branched (22%) and slightly more round (4%) with an increased minor axis length (7%)...
November 21, 2017: Meat Science
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