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Meat Science

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https://www.readbyqxmd.com/read/30389412/natural-antioxidants-used-in-meat-products-a-brief-review
#1
REVIEW
Jéssica Souza Ribeiro, Maria José Missão Cordeiro Santos, Larissa Kauly Rosa Silva, Luíza Carla Lavinscky Pereira, Ingrid Alves Santos, Suzana Caetano da Silva Lannes, Marcondes Viana Silva
The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and nutritional value of meat products. The use of antioxidants slows down this reaction, preserving the characteristics of the product during its storage and prolonging its useful life. The use of synthetic antioxidants in food products has been the subject of several toxicological studies. Currently, the call for antioxidants from natural sources stands out. Investigations in this sense should be conducted considering the complex mechanism of reactive oxygen species (ROS) and interactions with cellular constituents to elucidate the mechanism of action of synthetic antioxidants and natural sources...
October 30, 2018: Meat Science
https://www.readbyqxmd.com/read/30388481/volatile-compounds-and-sensory-profile-of-burgers-with-50-fat-replacement-by-microparticles-of-chia-oil-enriched-with-rosemary
#2
Rosane Teresinha Heck, Mariane Bittencourt Fagundes, Alexandre José Cichoski, Cristiano Ragagnin de Menezes, Juliano Smanioto Barin, José Manuel Lorenzo, Roger Wagner, Paulo Cezar Bastianello Campagnol
Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF)); HCO (10% PBF + 7.5% water +2.5% unencapsulated CO); HM1 (10% PBF + 10% CO microparticles); HM2 (10% PBF + 10% CO microparticles enriched by UAE) and HM3 (10% PBF + 10% CO microparticles enriched by CME). The volatile compounds and the sensory properties (Check-All-That-Apply and overall acceptability) of burgers were evaluated at days 1 and 120 of frozen storage...
October 25, 2018: Meat Science
https://www.readbyqxmd.com/read/30388482/use-of-mri-as-a-predictive-tool-for-physicochemical-and-rheologycal-features-during-cured-ham-manufacturing
#3
A B García-García, M E Fernández-Valle, D Castejón, R Escudero, M I Cambero
Magnetic resonance imaging (MRI) was used to study the structural changes during dry-cured ham manufacturing. T1 , T2 and apparent diffusion coefficient (ADC) were determined. Dry cured hams were analysed at different steps of the manufacturing process (raw, salted, post salted, half-cured and cured). Structural changes were linked with the rheological behaviour, estimated by texture profile analysis (TPA) performed in three different muscles of hams (semimembranosus, semitendinosus and biceps femoris). A decrease for T1 , T2 and ADC parameters during the curing process was observed, connected to the dehydration kinetics and salt diffusion...
October 24, 2018: Meat Science
https://www.readbyqxmd.com/read/30388474/comparison-of-a-grain-based-diet-supplemented-with-synthetic-vitamin-e-versus-a-lucerne-alfalfa-hay-based-diet-fed-to-lambs-in-terms-of-carcass-traits-muscle-vitamin-e-fatty-acid-content-lipid-oxidation-and-retail-colour-of-meat
#4
G Baldi, S S Chauhan, N Linden, F R Dunshea, D L Hopkins, C A Sgoifo Rossi, V Dell'Orto, E N Ponnampalam
Dietary supplementation of vitamin E (VitE) in a synthetic or natural form was examined. Forty-eight lambs were assigned (n = 16) to either a grain-based diet at moderate (MOD, 42 mg∙kg-1 VitE as all-rac α-tocopheryl acetate) or supranutritional (SUP, 285 mg∙kg-1 of vitE) levels of synthetic VitE or a lucerne hay-based diet (LUC; 37 mg∙kg-1 VitE) for 8 weeks. Meat from the LUC group had lower muscle n-6 and PUFA levels compared to meat from the MOD and SUP groups. Despite a similar VitE intake, muscle VitE was higher for LUC compared to MOD, while SUP lambs showed the highest VitE...
October 20, 2018: Meat Science
https://www.readbyqxmd.com/read/30368058/preservation-of-previously-frozen-black-wildebeest-meat-connochaetes-gnou-using-oregano-oreganum-vulgare-essential-oil
#5
Nompumelelo Shange, Thandeka Makasi, Pieter Gouws, Louwrens C Hoffman
The effect of oregano essential oil (1% v/v) on the shelf-life of black wildebeest Biceps femoris (BF) muscles stored aerobically at 2.6 ± 0.6 °C was investigated by evaluating changes in pH, lipid oxidation, microbial counts and colour over 9 days of storage. Treatment group had lower pH values than control group, for most of storage. Lipid oxidation was stabilized at <9 mgMDA/kg throughout storage for the treatment, whilst instability was seen for the control. The treatment group had significantly lower total viable counts (TVC), lactic acid bacteria (LAB) and coliform counts throughout storage...
October 17, 2018: Meat Science
https://www.readbyqxmd.com/read/30388477/traditional-halal-slaughter-without-stunning-versus-slaughter-with-electrical-stunning-of-sheep-ovis-aries
#6
M Kiran, B M Naveena, M Smrutirekha, P Baswa Reddy, Banerjee Rituparna, Y Praveen Kumar, Ch Venkatesh, Srikanth Rapole
Thirty Nellore crossbred male sheep (Ovis aries) were divided into two groups of 15 animals each and subjected to either pre-slaughter electrical stunning followed by slaughter (ST) or traditional halal slaughter without stunning (NST) to investigate the changes in blood biochemical parameters, meat quality and proteomic profile. Higher (P < .05) pH, water holding capacity and Warner-Bratzler shear force were observed in meat from stunned sheep. Quantitative proteomic approach using DIGE was employed to find a panel of protein markers that could differentiate ST and NST muscle proteome...
October 15, 2018: Meat Science
https://www.readbyqxmd.com/read/30336963/effects-of-oxygen-concentration-in-modified-atmosphere-packaging-on-water-holding-capacity-of-pork-steaks
#7
Ce Wang, Hang Wang, Xia Li, Chunhui Zhang
The pork steaks were stored at 4 °C for 7 days to investigate the effect of oxygen concentrations (0%, 20%, 50% and 80%) in modified atmosphere packaging and air packaging on water holding capacity (WHC) of raw meat and cooked meat. The ultrastructure of muscle, and oxidation of lipids and proteins were also studied. The results showed that purge loss of meat increased with increasing oxygen concentration (P < .05). The extent of oxidation of lipids and proteins was greater in meat packaged under 50% and 80% oxygen...
October 15, 2018: Meat Science
https://www.readbyqxmd.com/read/30388475/the-influence-of-sonication-on-the-oxidative-stability-and-nutritional-value-of-organic-dry-fermented-beef
#8
Karolina M Wójciak, Dariusz M Stasiak, Karolina Ferysiuk, Elżbieta Solska
Organic beef was dry fermented in sea salt (C) or acid whey (W). In order to test the effect of ultrasound, the W sample was subjected to sonication (U10) in an ultrasonic bath (10 min, 40 kHz, 480 W). The effect of sonication on fatty acid (FA) composition (%) and atherogenicity, thrombogenicity, hypocholesterolemic/hypercholesterolemic, peroxidistability indexes (AI, TI, h/H, and PI, respectively), thiobarbituric acid reactive substances (TBARS) value, and color parameters were investigated during ripening period (31, 62, and 93 days)...
October 12, 2018: Meat Science
https://www.readbyqxmd.com/read/30322686/effect-of-sex-and-sub-zero-storage-temperature-on-the-microbial-and-oxidative-stability-of-beef-packed-in-a-high-oxygen-atmosphere-after-different-vacuum-ageing-times
#9
Pedro Henrique Imazaki, Mahmoud Elansary, Marie-Louise Scippo, Georges Daube, Antoine Clinquart
This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum from Belgian Blue young bulls and cull cows were aged at -1 or 4 °C for 80 days in vacuum. Every 20 days, samples were repackaged in a high-oxygen atmosphere (70/30% O2 /CO2 ) and stored for 7 days (2 days at 4 °C + 5 days at 8 °C). Ageing at -1 °C had a protective effect against the growth of lactic acid bacteria and Enterobacteriaceae and myoglobin oxidation...
October 12, 2018: Meat Science
https://www.readbyqxmd.com/read/30388479/ultrasound-a-promising-technology-to-improve-the-technological-quality-of-meat-emulsions
#10
Alexandre José Cichoski, Marianna Stefanello Silva, Yasmim Sena Vaz Leães, Carla Cristina Bauermann Brasil, Cristiano Ragagnin de Menezes, Juliano Smanioto Barin, Roger Wagner, Paulo Cezar Bastianello Campagnol
The use of ultrasound (US) has proven to be an effective tool in the preparation of emulsions. However, the cavitation phenomenon leads to an increase in temperature, which can affect the emulsion stability and the texture. Thus, different US operating modes (degas, normal, and sweep) were applied in meat emulsions for 5.5 min, at 25 kHz frequency and 60% amplitude, and the temperature behavior, yield, emulsion stability, texture, and lipid and protein oxidation were evaluated. The results showed that the wave propagation mode in the US bath exerts a great influence on the increase of temperature of meat emulsions...
October 11, 2018: Meat Science
https://www.readbyqxmd.com/read/30368059/influence-of-glycated-nitrosohaemoglobin-prepared-from-porcine-blood-cell-on-physicochemical-properties-microbial-growth-and-flavour-formation-of-harbin-dry-sausages
#11
Pengxue Liu, Shouwei Wang, Huan Zhang, Haitang Wang, Baohua Kong
Glycated nitrosohaemoglobin (G-NO-Hb) prepared from porcine blood cells was used in natural fermented Harbin dry sausages to evaluate their possible as an alternative for sodium nitrite (SN). The results show that the G-NO-Hb had no significant effect on the pH, water activity, and growth of total bacteria and lactic acid bacteria counts (P > 0.05). G-NO-Hb inhibited Enterobacteriaceae growth (P < 0.05), but this inhibition was lower than SN. The redness of sausages with 2 g/kg G-NO-Hb were almost the same as SN sausages (P > 0...
October 11, 2018: Meat Science
https://www.readbyqxmd.com/read/30316553/potential-use-of-interesterified-palm-kernel-oil-to-replace-animal-fat-in-frankfurters
#12
Birol Kılıç, Cem Okan Özer
The aim of the study was to investigate the effects of replacing beef fat with interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of frankfurters. Five treatment groups were: control (C) and four levels of IPKO replacements; 25, 50, 75 and 100%. Study results revealed that replacement of beef fat with IPKO resulted in a significant increase in caprylic (C8:0), capric (C10:0), lauric (C12:0) and miristic acid (C14:0) levels and a decrease in palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0) and oleic acid (C18:1) levels in frankfurters (P < 0...
October 10, 2018: Meat Science
https://www.readbyqxmd.com/read/30388478/a-review-of-productive-parameters-nutritive-value-and-technological-characteristics-of-farmed-nutria-meat-myocastor-coypus
#13
REVIEW
A Saadoun, M C Cabrera
The nutria (Myocastor coypus) is a prolific herbivorous rodent originating from southern South America. The nutria is farmed in many countries mainly for its pelt through selected animals called nutria "mutations", with different kinds of fur color and, up until now, nutria meat has been considered as a by-product. However, taking into account the growing interest of consumers to access novel and exotic meat, nutria meat could be proposed as an attractive and nutritional delicacy. The data presented in this review shows that the nutritional value of nutria meat is adequate for human nutrition, taking into account the protein content and amino acids composition...
October 9, 2018: Meat Science
https://www.readbyqxmd.com/read/30340164/assessing-the-accuracy-of-measurements-obtained-by-dual-energy-x-ray-absorptiometry-on-pig-carcasses-and-primal-cuts
#14
M Kipper, M Marcoux, I Andretta, C Pomar
Accuracy, trueness, and precision of dual-energy X-ray absorptiometry (DXA) assessment of pig carcasses and primal cuts dissected tissues were evaluated using available region of interests (ROI) and Total Body and Small Animal software modes. Fat mass, lean mass, and bone mineral content (BMC) DXA values were compared to dissected tissue weights (fat, muscle, and bones). Used ROI influenced (P < 0.05) DXA measurements of BMC, fat mass, and lean mass. Configuration modes influenced (P < 0.05) DXA fat mass in shoulders and bellies, whereas BMC estimates differed (P < 0...
October 5, 2018: Meat Science
https://www.readbyqxmd.com/read/30317010/multifractal-analysis-application-to-the-study-of-fat-and-its-infiltration-in-iberian-ham-influence-of-racial-and-feeding-factors-and-type-of-slicing
#15
S Serrano, F Perán, E Gutiérrez de Ravé, A Cumplido, F J Jiménez-Hornero
This paper explores the multifractal features of different commercial designations of Iberian ham (acorn 100% Iberian ham, acorn Iberian ham, feed/pasture Iberian ham and feed Iberian ham). This study has been done by taking as input the fatty infiltration patterns obtained from digital image analysis of ham cuts comparing mechanic and manual slicing. The yielded results show the multifractal nature of fatty connective tissue in Iberian ham, only when knife cutting is applied, confirming the differences between the designations according to their genetics and feeding...
October 5, 2018: Meat Science
https://www.readbyqxmd.com/read/30316190/the-identification-of-dark-cutting-beef-carcasses-in-australia-using-nix-pro-color-sensor%C3%A2-colour-measures-and-their-relationship-to-bolar-blade-striploin-and-topside-quality-traits
#16
Benjamin W B Holman, Matthew J Kerr, Stephen Morris, David L Hopkins
Within 24 h post-mortem, loin surfaces of Australian beef carcasses (n = 436) were evaluated using the Nix Pro Color Sensor™ (NIX). The potential for colorimetrics (L*, a*, b*, hue and chroma) to discriminate between dark cutting (DC) and non-dark cutting (nDC) carcasses was compared. For this purpose, a chroma threshold of 30.5 delivered maximum total sensitivity and specificity. The bolar blade, striploin and topside from a selection of DC and nDC carcasses were also removed, aged for 14 d and tested for shear force, drip loss, cooking loss, ultimate pH, colour change over 3 d display (ΔE), and sarcomere length...
October 4, 2018: Meat Science
https://www.readbyqxmd.com/read/30300804/association-between-the-splice-mutation-g-8283c-a-of-the-phkg1-gene-and-meat-quality-traits-in-large-white-pigs
#17
Martina Zappaterra, Dalal Sami, Roberta Davoli
Pork technological and sensory qualities are greatly affected by water-holding capacity (WHC), pH, color, tenderness, and chemical composition, and the identification of genetic markers affecting these traits is regarded as a primary goal in pig selection. Phosphorylase Kinase Catalytic Subunit Gamma 1 (PHKG1) gene has been reported in the literature to be a candidate gene for meat drip loss, ultimate pH, color and glycolytic potential. This study was mainly aimed at testing whether PHKG1 g.8283C>A SNP was associated with meat quality traits in heavy pigs...
October 3, 2018: Meat Science
https://www.readbyqxmd.com/read/30308333/cooked-color-of-precooked-ground-beef-patties-manufactured-with-mature-bull-trimmings
#18
Jace J Hollenbeck, Jason K Apple, Janeal W S Yancey, Tim M Johnson, Kaleigh N Kerns, Ashley N Young
Lean (80%) ground beef was formulated with 0, 25, 50, 75, or 100% mature bull trimmings, formed into patties, cooked to 71 °C in an air-impingement oven, and stored at -20 °C until reheating to 71 °C either in a microwave oven or on a gas-fired chargrill. Instrumental color of raw patties was not (P ≥ .080) affected by levels of bull trim. After initial cooking, internal cooked redness values were not affected (P ≥ .202) by the proportion of bull trim; however, the internal reheated patty redness increased (greater a* values and lesser HA; P ≤ ...
October 1, 2018: Meat Science
https://www.readbyqxmd.com/read/30317012/meat-quality-of-santa-in%C3%A3%C2%AAs-lamb-chilled-then-frozen-storage-up-to-12-months
#19
Rafael S B Pinheiro, Caroline L Francisco, Diego M Lino, Hirasilva Borba
Frozen lamb meat storage is widely used to extend its shelf life. However, it is scarcely known whether this practice changes the quality of lamb meat. The aim of this study was to evaluate the meat quality at five frozen storage periods (0, 3, 6, 9, and 12 months after slaughter) of 30 Santa Inês male lambs (hair sheep) finished in feedlot. Samples of M. longissimus lumborum (LL) were used for the analyses of pH, color, cooking loss, fluid loss, water holding capacity, shear force, and lipid oxidation. The storage time influenced (P < 0...
September 26, 2018: Meat Science
https://www.readbyqxmd.com/read/30292700/special-fed-veal-separable-components-proximate-composition-and-nutrient-analysis-of-selected-raw-and-cooked-wholesale-and-retail-cuts
#20
C C Perham, C L Gifford, D R Woerner, T E Engle, K S Sellins, R J Acheson, L W Douglass, J D Tatum, R J Delmore, A Cifelli, S H McNeill, K E Belk
Nutrition research continues to be important for consumers to make informed food purchasing decisions and is used in nutrition policy decisions. The objective of this study was to analyze the nutrient concentration of raw and cooked cuts from special-fed veal calves to update nutrient data in the USDA National Nutrient Database for Standard Reference (SR) Release 27. Packages of wholesale (whole loin roasts, center-cut hindshanks and ground veal) and retail veal cuts (osso buco foreshanks, loin chops, leg cutlets and shoulder blade chops) were randomly collected in original vacuum packaging from six U...
September 22, 2018: Meat Science
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