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Meat Science

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https://www.readbyqxmd.com/read/29778983/changes-in-the-physiochemical-microbial-and-sensory-characteristics-of-fresh-pork-sausage-containing-rosemary-and-green-tea-extracts-during-retail-display
#1
M W Schilling, A J Pham, J B Williams, Y L Xiong, N Dhowlaghar, A C Tolentino, S Kin
The effects of adding combinations of rosemary (R: 1500, 2000, 2500 ppm) and green tea (G: 100, 200, 300 ppm) extracts in combination with synthetic antioxidants on the physiochemical, microbial, and sensory characteristics of fresh pork sausage were evaluated. R and G improved (P < .05) oxidative stability as evidenced by lower TBARS. R2500 and G300 had fewer PPC than the control at d 7, 14, and 21 of storage. Consumer acceptability scores were greater (P < .05) in sausages with R and G when compared to the control, and the majority of the R and G treatments were liked by 98% of the respondents...
May 17, 2018: Meat Science
https://www.readbyqxmd.com/read/29753989/guinea-pig-for-meat-production-a-systematic-review-of-factors-affecting-the-production-carcass-and-meat-quality
#2
REVIEW
Davinia Sánchez-Macías, Lida Barba-Maggi, Antonio Morales-delaNuez, Julio Palmay-Paredes
In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition...
May 5, 2018: Meat Science
https://www.readbyqxmd.com/read/29753217/consumer-profile-and-acceptability-of-cooked-beef-steaks-with-edible-and-active-coating-containing-oregano-and-rosemary-essential-oils
#3
Ana Carolina Pelaes Vital, Ana Guerrero, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Cesar Sary, Tatiane Rogelio Ramos, María Del Mar Campo, Ivanor Nunes do Prado
Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers...
May 4, 2018: Meat Science
https://www.readbyqxmd.com/read/29753990/combination-of-garlic-essential-oil-allyl-isothiocyanate-and-nisin-z-as-bio-preservatives-in-fresh-sausage
#4
Monyque Kais Araújo, Aline Marzaleck Gumiela, Keliani Bordin, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) towards Escherichia coli O157:H7 and Lactobacillus plantarum were determined in vitro. Sausages inoculated with E. coli O157:H7, were treated with different combinations of antimicrobials and assessed for microbiological and physicochemical parameters during storage (6C for 20 d)...
May 3, 2018: Meat Science
https://www.readbyqxmd.com/read/29753218/evaluation-of-different-captive-bolt-lengths-and-breed-influence-upon-post-stun-hind-limb-and-forelimb-activity-in-fed-cattle-at-a-commercial-slaughter-facility
#5
Miriam S Martin, Helen C Kline, Dana R Wagner, Lacey R Alexander, Lily N Edwards-Callaway, Temple Grandin
The objective of this study was to assess the effects of captive bolt length and breed type on post-stun leg activity in cattle. A total of 2850 Holstein (HOL) and non-Holstein British/Continental bred (NHOL) steers and heifers were observed post-stunning at a large commercial slaughter facility. A pneumatically powered penetrating captive bolt stunner was used with three different bolt lengths: CON, 15.24 cm; MED, 16.51 cm; and LON, 17.78 cm. Hind limb kicking, forelimb activity, take away belt stops, carcass swing and number of knife sticks during exsanguination were recorded for each animal from video recording...
May 3, 2018: Meat Science
https://www.readbyqxmd.com/read/29731371/understanding-postmortem-biochemical-processes-and-post-harvest-aging-factors-to-develop-novel-smart-aging-strategies
#6
REVIEW
Yuan H Brad Kim, Danyi Ma, Derico Setyabrata, Mustafa M Farouk, Steven M Lonergan, Elisabeth Huff-Lonergan, Melvin C Hunt
Postmortem aging is a value-adding process and has been extensively practiced by the global meat industry for years. The rate and extent of aging impacts on meat quality characteristics are greatly affected by various biochemical/physiological changes occurring during the pre-rigor phase through post-rigor aging processes. This should also mean that the positive aging impacts on eating quality attributes can be further maximized through establishing specific post-harvest aging strategies. In this review, we propose the smart-aging concept, which is to develop innovative template strategies through identifying optimal aging regimes to maximize positive aging impacts on meat quality and value...
May 3, 2018: Meat Science
https://www.readbyqxmd.com/read/29778005/impact-on-the-physical-and-sensory-properties-of-salt-and-fat-reduced-traditional-irish-breakfast-sausages-on-various-age-cohorts-acceptance
#7
Paula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, Joseph P Kerry
The properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and 0.0%. A reduced sodium salt which contains 45% less sodium than standard salt was used. Sensory analysis was conducted on consumers (n = 228): 18-40 yrs., 41-64 yrs. and 65-85 yrs. The 18-40 yr. olds preferred sausages containing 20% fat, 41-64 yr. olds preferred sausages with 15% fat, 65+ age group preferred sausages containing 30% fat...
May 2, 2018: Meat Science
https://www.readbyqxmd.com/read/29734004/application-of-winter-mushroom-powder-as-an-alternative-to-phosphates-in-emulsion-type-sausages
#8
Jeehwan Choe, Juri Lee, Kyung Jo, Cheorun Jo, Minho Song, Samooel Jung
This research evaluated the utilization of winter mushrooms as a replacement for phosphate in emulsion-type sausages. Winter mushroom powder (WMP) was added to the sausages at 0, 0.5, 1.0, 1.5, and 2.0% (w/w), and phosphate was added at 0.3% as a positive control. The WMP additions above 1.0% increased the pH of meat batter and efficiently inhibited the exudation of fat from the sausages (p < 0.05). Lipid oxidation of sausages was inhibited by the addition of WMP (p < 0.05). On the other hand, the addition of phosphate and WMP provided different instrumental texture properties...
May 1, 2018: Meat Science
https://www.readbyqxmd.com/read/29753991/effects-of-contrasting-concentrate-feeding-strategies-on-meat-quality-of-growing-and-finishing-dairy-bulls-offered-grass-silage-and-barley-based-diets
#9
Katariina Manni, Marketta Rinne, Arto Huuskonen, Pekka Huhtanen
The objective was to examine the effects of concentrate level (barley grain 39 and 74 g dry matter/kg0.60 live weight) and allocation regime (steady, increased, decreased) on meat quality of growing dairy bulls fed grass silage ad libitum. Chemical, instrumental and sensory analyses were used for measuring quality of longissimus lumborum (LL). Greater concentrate level increased fat content (P = 0.035) and tenderness of sensory analysis (P = 0.009) of LL but did not affect pH, colour, drip loss, sarcomere length, shear force, juiciness or flavour...
April 30, 2018: Meat Science
https://www.readbyqxmd.com/read/29724528/meat-packaging-solutions-to-current-industry-challenges-a-review
#10
REVIEW
Benjamin W B Holman, Joseph P Kerry, David L Hopkins
Many advances have occurred in the field of smart meat packaging, and the potential for these to be used as tools that respond to challenges faced by industry is exciting. Here, we review packaging solutions to several immediate concerns, encompassing dark cutting, purge and yield losses, product traceability and provenance, packaging durability, microbial spoilage and safety, colour stability, environmental impacts, and the preservation of eating quality. Different active and intelligent packaging approaches to each of these were identified and are discussed in terms of their usefulness - to processors, retailers and/or consumers...
April 30, 2018: Meat Science
https://www.readbyqxmd.com/read/29724527/contribution-of-nitric-oxide-and-protein-s-nitrosylation-to-variation-in-fresh-meat-quality
#11
REVIEW
Rui Liu, Robyn Dorothy Warner, Guanghong Zhou, Wangang Zhang
As a primary source of reactive nitrogen species, nitric oxide (NO) is a signaling molecule playing multiple roles in physiological processes. NO exerts these pleiotropic effects mainly through the covalent attachment to the sulfhydryl group of protein cysteines to form S-nitrosothiol (protein S-nitrosylation). It has been two decades since NO was first investigated for its role in meat tenderization. Progress has been made, including studies by manipulating the NO levels in muscle cells, suggesting possible effects in the pre-slaughter and post-slaughter environment...
April 30, 2018: Meat Science
https://www.readbyqxmd.com/read/29751220/rabbit-meat-production-and-consumption-state-of-knowledge-and-future-perspectives
#12
REVIEW
Marco Cullere, Antonella Dalle Zotte
Since the 1970s, in some European countries rabbit meat production has progressively become a highly specialized industry, which has made Europe the second (after China) largest rabbit meat producer in the world. However, the industry is currently facing a critical period due to structural weaknesses, progressive and constant reductions in consumption, and raising criticism related to welfare conditions and other ethical issues. This trend is questioning the future of the rabbit meat industry, which could lead to the loss of knowledge and technical expertise acquired over decades of major investments and research efforts (a valuable cultural and professional heritage for future generations)...
April 28, 2018: Meat Science
https://www.readbyqxmd.com/read/29735356/guaranteeing-the-quality-and-integrity-of-pork-an-australian-case-study
#13
REVIEW
H A Channon, D N D'Souza, R G Jarrett, G S H Lee, R J Watling, J Y C Jolley, F R Dunshea
The Australian pork industry is strongly committed to assuring the integrity of its product, with substantial research investment made over the past ten years to develop and implement systems to assure the consistency and quality of fresh pork and to enable accurate tracing of unpackaged fresh pork back to property of origin using trace elemental profiling. These initiatives are pivotal to allow Australian pork of guaranteed eating quality to be successfully positioned as higher value products, across a range of international and domestic markets, whilst managing any threats of product substitution...
April 27, 2018: Meat Science
https://www.readbyqxmd.com/read/29730528/low-temperature-long-time-cooking-of-meat-eating-quality-and-underlying-mechanisms
#14
REVIEW
Elisa Dominguez-Hernandez, Alvija Salaseviciene, Per Ertbjerg
Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained...
April 27, 2018: Meat Science
https://www.readbyqxmd.com/read/29735357/genetics-and-microbiology-of-meat
#15
REVIEW
Margaret D Weinroth, Brianna C Britton, Keith E Belk
Detection, reduction, and public health monitoring of foodborne pathogens has advanced in precision and efficiency as technology has progressed. Here, we look back on the evolution of food safety management and public health, and attempt to provide a view of how the technology and tools have changed, and how emerging technologies and tools may impact how we manage food safety and public health in the future. With the revolution of gene editing techniques (e.g. CRISPR-Cas9, etc.), Next Generation Sequencing (NGS) and "omics"-based technologies, along with the bioinformatics tools that go with them, we now have a very new array of tools that can impact foodborne disease management...
April 25, 2018: Meat Science
https://www.readbyqxmd.com/read/29715665/unsaturated-fat-fraction-from-lard-increases-the-oxidative-stability-of-minced-pork
#16
Miao Liu, Anna-Maija Lampi, Per Ertbjerg
Lard from pork back fat was dry fractionated based on crystallization temperature, resulting in fractions with a ratio of saturated to unsaturated fatty acids of 1.10 and 0.61. Lean minced pork was mixed with the saturated and unsaturated fat fraction and stored in modified atmosphere (80% O2 and 20% CO2 ) at 5 °C for 2, 5, 7, 9, and 12 days under light to investigate the effect on oxidative stability of lipids and proteins. The saturated fat group developed higher TBARS values and lower levels of free thiol groups during storage, indicating that the unsaturated fat fraction in minced pork promoted increased oxidative stability of both lipids and proteins...
April 25, 2018: Meat Science
https://www.readbyqxmd.com/read/29776757/letter-to-the-editor
#17
LETTER
Michael E R Dugan, Jeffrey D Wood
No abstract text is available yet for this article.
April 24, 2018: Meat Science
https://www.readbyqxmd.com/read/29751221/postmortem-role-of-calpain-11-in-ostrich-skeletal-muscle
#18
Ya-Shiou Chang, Man-Jung Hsu, Rong-Ghi R Chou
The postmortem calpain-11 role in ostrich muscle was investigated. Pairs of ostrich muscle (Iliotibialis cranialis) were excised from 32 ostrich carcasses in 3-h postmortem and randomly assigned into four treatments. The muscle was cut into 2.5-cm thick meat cores. The cores were incubated in 30 mM CaCl2 , 30 mM EDTA, 90 mM NaCl, or control. The cores from the left-side carcasses were sampled after 0, 1, 2, and 3 days of incubation at 5 °C, while the right-side meat cores were taken at 1-day and 3-day incubation for shear force measurements...
April 24, 2018: Meat Science
https://www.readbyqxmd.com/read/29751219/the-physical-and-biochemical-effects-of-pre-rigor-high-pressure-processing-of-beef
#19
James D Morton, Hannah Y-Y Lee, R Grant Pearson, Roy Bickerstaffe
High pressure processing (HPP) of pre-rigor longissimus thoracis (strip loin) from prime and bull animals substantially decreased the shear force and improved consumer eating attributes of the final meat product. The improved tenderness in both prime and bull meat was associated with a lower myofibrillar fragmentation index and reduced calpain 1 activity which indicated the mechanism of tenderisation was different from that which occurred in chill aged meat. Light microscopy showed disruption to the fibre packing within the muscle and electron microscopy confirmed significant disruption of the Z discs and M lines and disappearance of the A lines...
April 24, 2018: Meat Science
https://www.readbyqxmd.com/read/29715663/toward-the-enhancement-of-sensory-profile-of-sausage-merguez-with-chickpea-protein-concentrate
#20
Abir Mokni Ghribi, Amal Ben Amira, Ines Maklouf Gafsi, Massara Lahiani, Marwa Bejar, Mehdi Triki, Ahmed Zouari, Hamadi Attia, Souhail Besbes
The influence of different Chickpea Protein Concentrates (CPC) addition at different levels (CPC: 1.5, 2.5 and 5% (w/w)) on physico-chemical, textural and hedonic properties of formulated and cooked sausage "Merguez" were investigated. The obtained results exhibited that CPC addition increased protein content of "Merguez" sausage and improved the process yield. Significant differences were noticed on the cooking loss and textural properties for "Merguez" sausages formulated with 5% of CPC compared to the control (p < 0...
April 24, 2018: Meat Science
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