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Meat Science

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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
#1
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
#2
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
https://www.readbyqxmd.com/read/28088037/assessment-of-the-meat-quality-of-lamb-m-longissimus-thoracis-et-lumborum-and-m-triceps-brachii-following-three-different-halal-slaughter-procedures
#3
A S Danso, R I Richardson, R Khalid
A total of fifteen male and fifteen female lambs were allocated to three groups of ten animals and subjected to: traditional Halal slaughter without stunning (TNS); slaughter following electric head-only stunning (EHOS) or; post-cut electric head-only stun (PCEHOS) and their meat quality was determined. Instrumental and sensory analyses were carried out on two muscles; M. longissimus thoracis et lumborum (LTL) and M. triceps brachii (TB). Additionally, the effects of sex and muscle type were also assessed. No differences were found among slaughter methods for pH, drip loss and shear force...
January 4, 2017: Meat Science
https://www.readbyqxmd.com/read/28063341/colour-and-oxidative-stability-of-mince-produced-from-fresh-and-frozen-thawed-fallow-deer-dama-dama-meat
#4
Chido Chakanya, Elodie Arnaud, Voster Muchenje, Louwrens C Hoffman
Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (-20°C) for 2months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display storage. Proximate composition was determined in mince on day 0, fatty acid composition on day 0 and 8. Freezing had no effect on the proximate composition or fatty acid composition of the mince...
December 21, 2016: Meat Science
https://www.readbyqxmd.com/read/28038402/the-fate-of-salmonella-typhimurium-and-escherichia-coli-o157-on-hot-boned-versus-conventionally-chilled-beef
#5
Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Declan Bolton
This study investigated the fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef. Beef samples were individually inoculated with S. Typhimurium ATCC 14028, S. Typhimurium 844, E. coli O157 EDL 933 or E. coli T13. Half the samples were subject to the same time-temperature chilling profile used for conventionally chilling beef carcasses while the other half was subject to hot boned conditions. The surface pH (5.5) and aw (0.95 to 0.97) were stable. S. Typhimurium and E...
December 21, 2016: Meat Science
https://www.readbyqxmd.com/read/28043049/quality-changes-in-refrigerated-stored-minced-pork-wrapped-with-plastic-cling-film-and-the-effect-of-glucose-supplementation
#6
Alba Del Blanco, Irma Caro, Emiliano J Quinto, Javier Mateo
Meat spoilage greatly depends on meat composition and storage conditions. Microbial and biochemical changes in minced pork (100-g portions) wrapped with a polyvinyl chloride film during a 4-day refrigerated storage were studied. As glucose is the first substrate used by spoilage bacteria and when it is depleted bacteria could generate undesirable volatiles, the effect of the addition of glucose to minced meat was also studied. Three treatments were used: control (C), without added glucose, and low and high glucose concentration (L and H), 150mg and 750mg of glucose in 100g of meat, respectively...
December 18, 2016: Meat Science
https://www.readbyqxmd.com/read/28012365/new-approaches-towards-discrimination-of-fresh-chilled-and-frozen-thawed-chicken-breasts-by-hadh-activity-determination-customized-slope-fitting-and-chemometrics
#7
Rita Boerrigter-Eenling, Martin Alewijn, Yannick Weesepoel, Saskia van Ruth
Fresh/chilled chicken breasts retail at a higher price than their frozen/thawed counterparts. Verification of the fresh/thawed status of chicken meat is determined by measuring β-hydroxyacyl-Coenzyme A-hydrogenase (HADH) activity present in meat intra-cellular liquids spectrophotometrically. However, considerable numbers of reference samples are required for the current arithmetic method, adding to laboratory costs. Therefore, two alternative mathematical approaches which do not require such reference samples were developed and evaluated: curve fitting and multivariate classification...
December 18, 2016: Meat Science
https://www.readbyqxmd.com/read/28002759/on-line-prediction-of-sodium-content-in-vacuum-packed-dry-cured-ham-slices-by-non-invasive-near-infrared-spectroscopy
#8
M Isabel Campos, M Luisa Mussons, Gregorio Antolin, Luis Debán, Rafael Pardo
In the present study, non-invasive near infrared spectroscopy (NIRS) was evaluated as a potential on-line analytical technique to predict the sodium content in dry-cured ham slices. Samples of 310 packages were scanned by applying a remote fibre-optic probe to the surface of the slices, at different temperatures, with no previous manipulation. The sodium content of the meat samples was determined by a reference method based on Inductively Coupled Plasma Atomic Emission Spectrophotometry (ICP-AES) after chemical digestion...
December 13, 2016: Meat Science
https://www.readbyqxmd.com/read/27987388/the-relationship-between-shear-force-compression-collagen-characteristics-desmin-degradation-and-sarcomere-length-in-lamb-biceps-femoris
#9
Colin P Starkey, Geert H Geesink, Remy van de Ven, David L Hopkins
This study aimed to identity the relationships between known variants of tenderness (collagen content (total and soluble), desmin degradation and sarcomere length) and shear force and compression in the biceps femoris aged for 14days from 112 mixed sex lambs. Desmin degradation was related to compression (P<0.05) such that as desmin degradation increased compression decreased. Sarcomere length (SL) was related to shear force (P<0.05), such that as SL increased shear force declined. Shear force was also related to compression (P<0...
December 13, 2016: Meat Science
https://www.readbyqxmd.com/read/27988445/angular-absorption-of-light-used-for-evaluation-of-structural-damage-to-porcine-meat-caused-by-aging-drying-and-freezing
#10
Pavel Kaspar, Elena Prokopyeva, Pavel Tománek, Lubomír Grmela
Meat as a rich source of protein is sought after by people from all over the world. It is also very susceptible to decay because of many internal and external processes affecting it. In this work an easy and quick method of detection of structural damage caused by decay or mishandling the meat is attempted by the method of angular absorption of light. The difference between structural changes due to aging, drying and freezing is explored and the resulting changes in light absorption in meat samples are presented...
December 9, 2016: Meat Science
https://www.readbyqxmd.com/read/27984700/beef-assessments-using-functional-magnetic-resonance-imaging-and-sensory-evaluation
#11
W N Tapp, T H Davis, D Paniukov, J C Brooks, M M Brashears, M F Miller
Functional magnetic resonance imaging (fMRI) has been used to unveil how some foods and basic rewards are processed in the human brain. This study evaluated how resting state functional connectivity in regions of the human brain changed after differing qualities of beef steaks were consumed. Functional images of participants (n=8) were collected after eating high or low quality beef steaks on separate days, after consumption a sensory ballot was administered to evaluate consumers' perceptions of tenderness, juiciness, flavor, and overall liking...
December 8, 2016: Meat Science
https://www.readbyqxmd.com/read/27978462/the-effect-of-dietary-supplementation-with-dried-fruit-and-vegetable-pomaces-on-production-parameters-and-meat-quality-in-fattening-pigs
#12
Marek Pieszka, Paulina Szczurek, Dorota Bederska-Łojewska, Władysław Migdał, Magdalena Pieszka, Piotr Gogol, Wojciech Jagusiak
The presence of biologically active substances in feed mixture is discussed to have beneficial effect on animals' health and products. The purpose of the study was to determine the effect of dietary supplementation with dried apple, chokeberry, black currant, strawberry and carrot pomaces on production parameters and meat quality in fattening pigs. The use of dried pomaces of chokeberry showed tendencies for increased feed intake and reduced fattening period. The dried pomaces had no impact on saturated and monounsaturated fatty acids profile in meat, however in some groups an elevated level of polyunsaturated fatty acids from n-3 family and a decline in total cholesterol level was observed (P≤0...
November 28, 2016: Meat Science
https://www.readbyqxmd.com/read/28064046/association-study-between-single-nucleotide-polymorphisms-in-porcine-genes-and-pork-quality-traits-for-fresh-consumption-and-processing-into-italian-dry-cured-ham
#13
Roberta Davoli, Cristina Schivazappa, Paolo Zambonelli, Silvia Braglia, Andrea Rossi, Roberta Virgili
Single nucleotide polymorphisms (SNPs) of six genes (TTN, PRKAG3, CAST, CTSB, CTSF, and MYPN), known for associations with carcass and meat quality traits, post mortem proteolysis, were screened in a commercial crossed population of 368 heavy pigs (Large White x Landrace)×Duroc, reared according to the rules of Italian Protected Designation of Origin (PDO) dry-cured ham. Carcass, longissimus thoracis et lumborum muscle (LTL), and green ham traits were obtained after slaughtering, main weight losses of dry-cured hams were collected during processing...
November 27, 2016: Meat Science
https://www.readbyqxmd.com/read/28006701/effects-on-performance-and-meat-quality-of-holstein-bulls-fed-high-concentrate-diets-without-implants-following-immunological-castration
#14
S Marti, J A Jackson, N Slootmans, E Lopez, A Hodge, M Pérez-Juan, M Devant, S Amatayakul-Chantler
The objective of this study was to evaluate the effect of the GnRH vaccine on the performance and meat quality of Holstein bulls fed high concentrate diets. A total of 493 approximately 7month old bulls (initial BW 298±1.2kg) were allocated into 3 treatment groups, intact bulls (n=164), animals surgically castrated at 15 to 17d of the study (n=164), and animals vaccinated on 0 and 28d of the study with the GnRH vaccine (n=165). Animals were slaughtered between 131 and 133d and carcass quality was evaluated...
November 25, 2016: Meat Science
https://www.readbyqxmd.com/read/27960114/identification-and-quantification-of-myosin-heavy-chain-isoforms-in-bovine-and-porcine-longissimus-muscles-by-lc-ms-ms-analysis
#15
Gap-Don Kim, Tae-Chul Jeong, Kye Man Cho, Jin-Yeon Jeong
To identify and quantify the myosin heavy chain (MHC) isoforms in porcine and bovine longissimus thoracis (LT) muscles, LC-MS/MS and label-free quantification were conducted. 2a, 2x, 2b and slow isoforms were identified in porcine LT muscle, whereas bovine LT muscle contained 2a, 2x and slow isoforms. The highest peak intensity (44.32%) of MHC 2b was observed in porcine LT muscle, whereas the peak intensity of MHC 2a was the highest (71.15%) in bovine LT muscle (p<0.05). MHC-based fiber compositions for porcine and bovine LT were also the highest in types IIB (61...
March 2017: Meat Science
https://www.readbyqxmd.com/read/27951465/development-of-a-heterologous-enzyme-linked-immunosorbent-assay-for-the-detection-of-clindamycin-and-lincomycin-residues-in-edible-animal-tissues
#16
Jie He, Nan Wu, Pengjie Luo, Ping Guo, Jianwen Qu, Shuying Zhang, Xin Zou, Feiyao Wu, Huijuan Xie, Can Wang, Wenxiao Jiang
In this study, new clindamycin (CLIN) artificial antigens were prepared and used to produce broad-specificity monoclonal antibodies. Based on the as-produced mAbs, a heterologous ELISA was developed to detect CLIN and lincomycin (LIN) residues in edible animal tissues. The IC50 values of the developed assay were 0.3ng/mL (CLIN) and 1.2ng/mL (LIN) in buffer, respectively. The detection limits were estimated to be 1.8μg/kg (CLIN) and 6.8μg/kg (LIN) in bovine, chicken, porcine and fish muscles. In the spike and recovery tests, the mean recovery rate ranged from 76% to 112% at different spiked levels, and the intra-/inter-assay coefficients of variation were in the range of 7...
March 2017: Meat Science
https://www.readbyqxmd.com/read/27951464/compensatory-growth-in-crossbred-aberdeen-angus-and-belgian-blue-steers-effects-on-the-colour-shear-force-and-sensory-characteristics-of-longissimus-muscle
#17
S M Keady, S M Waters, R M Hamill, P G Dunne, M G Keane, R I Richardson, D A Kenny, A P Moloney
The effect of feed restriction (99days) followed by compensatory growth during a 200day re-alimentation period on the colour and sensory characteristics of meat from Aberdeen Angus×Holstein-Friesian (AN) and Belgian Blue×Holstein-Friesian (BB) steers was examined. Compensatory growth had no effect on muscle pH and temperature decline, chemical composition, drip loss, fat colour, or juiciness, but increased (P=0.009) Warner-Bratzler shear force and decreased tenderness (P=0.08) and overall liking (P=0.09)...
March 2017: Meat Science
https://www.readbyqxmd.com/read/27940421/estimation-of-the-intramuscular-fat-content-of-m-longissimus-thoracis-in-crossbred-beef-cattle-based-on-live-animal-measurements
#18
Zenon Nogalski, Paulina Pogorzelska-Przybyłek, Ireneusz Białobrzewski, Monika Modzelewska-Kapituła, Monika Sobczuk-Szul, Cezary Purwin
The objective of this study was to determine the usefulness of live animal measurements in estimating the intramuscular fat (IMF) content of m. longissimus thoracis (MLT) in beef cattle. Live animal measurements were performed in young crossbred bulls (96) and steers (59), the offspring of Holstein-Friesian (HF) cows and beef bulls (Limousin, Hereford and Charolais), at the end of the fattening period. The content of intramuscular fat was determined in samples from MLT by chemical analyses. A prediction model was developed by stepwise regression...
March 2017: Meat Science
https://www.readbyqxmd.com/read/27940420/effect-of-combined-treatment-with-supercritical-co2-and-rosemary-on-microbiological-and-physicochemical-properties-of-ground-pork-stored-at-4%C3%A2-c
#19
Shirong Huang, Bin Liu, Du Ge, Jiehui Dai
The effect of combined treatment with supercritical CO2 (2000psi, 35°C for 2h) and rosemary powder (2.5% and 5.0% (w/w)) on microbiological and physicochemical properties of ground pork stored at 4°C was investigated. The changes in total viable count, pH, total volatile base nitrogen (TVB-N), lipid oxidation and instrumental color (CIE L(⁎), a(⁎), b(⁎)) were analyzed during a week period of refrigerated storage. It was found that microbial populations were reduced by supercritical CO2 treatment, with the more pronounced effect being achieved by combined treatment with supercritical CO2 and 5...
March 2017: Meat Science
https://www.readbyqxmd.com/read/27940228/mexican-consumers-perceptions-and-attitudes-towards-farm-animal-welfare-and-willingness-to-pay-for-welfare-friendly-meat-products
#20
G C Miranda-de la Lama, L X Estévez-Moreno, W S Sepúlveda, M C Estrada-Chavero, A A Rayas-Amor, M Villarroel, G A María
Increasing concerns about farm animal welfare have led to an increase in the availability of welfare-friendly-products (WFP), but little is known about how much more consumers are willing-to-pay (WTP) for WFP or about their buying trends in Latin America. In this study, a survey was given to 843 meat consumers in the city of Toluca, Mexico. The results show that consumers were interested in farm animal welfare issues and their ethical, sociological and economic implications, as in Europe. The people surveyed also conveyed a high level of empathy with animal feelings and emotions, however they clearly demanded more information and regulations related to farm animal welfare...
March 2017: Meat Science
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