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Joko Sujiwo, Hye-Jin Kim, Sung-Ok Song, Aera Jang
In this study, we evaluated the relationship between quality and freshness traits and torrymeter value of beef loin during storage for 18 days at 4 °C to determine the torrymeter value that defines the maximum shelf life of the meat. The pH, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) value increased, while the torrymeter value decreased during the storage. The torrymeter value highly correlated with VBN (P < 0.0001), pH (P < 0.0001), TAB (P < 0.0001), instrumental colour a* value (P < 0...
November 23, 2018: Meat Science
Mingming Huang, Jiamei Wang, Hong Zhuang, Wenjing Yan, Jianying Zhao, Jianhao Zhang
The aim of study was to evaluate the effect of high voltage dielectric barrier discharge (DBD) treatments on microbial and physicochemical quality of fresh pork in modified atmosphere packaging (MAP) during storage. Fresh pork loins were packaged in gas mixtures of 20:60:20, 40:40:20 or 60:20:20 (O2 , N2 , CO2 ), and treated with high voltage DBD at 85 kV for 60 s and stored at 4 °C for 12 days. The data seems to suggest that the total viable counts were lower in treated groups only for days 4 and 8, and only significant on day 12 for the 60% MAP...
November 22, 2018: Meat Science
Jung-Ho Kim, Ji-Han Kim, Dong-Kyu Yoon, Da-Som Ji, Hyun-Joo Jang, Chi-Ho Lee
This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA ( p  < 0.001). Lipid oxidation and metmyoglobin content of DA were higher than those of WA ( p  < 0...
December 2018: Food Science and Biotechnology
Gye-Woong Kim, Hack-Youn Kim
This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0...
October 2018: Korean Journal for Food Science of Animal Resources
Santosh Lohumi, Collins Wakholi, Jong Ho Baek, Byeoung Do Kim, Se Joo Kang, Hak Sung Kim, Yeong Kwon Yun, Wang Yeol Lee, Sung Ho Yoon, Byoung-Kwan Cho
In this paper, we report the development of a nondestructive prediction model for lean meat percentage (LMP) in Korean pig carcasses and in the major cuts using a machine vision technique. A popular vision system in the meat industry, the VCS2000 was installed in a modern Korean slaughterhouse, and the images of half carcasses were captured using three cameras from 175 selected pork carcasses (86 castrated males and 89 females). The imaged carcasses were divided into calibration (n=135) and validation (n=39) sets and a multilinear regression (MLR) analysis was utilized to develop the prediction equation from the calibration set...
October 2018: Korean Journal for Food Science of Animal Resources
Ji-Han Kim, Ha-Jung Lee, Dong-Min Shin, Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi
The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control...
October 2018: Korean Journal for Food Science of Animal Resources
Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi
We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating...
October 2018: Korean Journal for Food Science of Animal Resources
Kayley R Wall, Chris R Kerth, Rhonda K Miller, Christine Alvarado
Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177°C, 205°C, or 232°C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS - olfactory analyses were performed. No differences (P > 0.05) in consumer overall, tenderness, juiciness, appearance, and flavor liking were detected among steak type or grill temperature. Grill surface temperature had no effect (P > 0.05) on trained panel tenderness scores. Of the volatiles present during an aroma event, pyrazine compounds were most influenced by grill surface temperature...
November 22, 2018: Meat Science
F A Ribeiro, K I Domenech-Pérez, C J Contreras-Castillo, K Hart, N J Herrera, C R Calkins
The objective of this study was to evaluate the effects of dietary fat source with modified distillers grains plus solubles (MDGS) on beef tenderness through examination of sarcoplasmic reticulum (SR) membrane fatty acid composition, changes in sarcoplasmic calcium concentration, Warner-Bratzler shear force (WBSF), sarcomere length, and proteolysis early postmortem. Steers (n=256) were fed for 134 d on either corn, or a diet containing 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil...
November 20, 2018: Journal of Animal Science
Lindsey N Drey, Lauren L Prill, Brittany A Olson, Emily A Rice, John M Gonzalez, Jessie L Vipham, Terry A Houser, Elizabeth A E Boyle, Travis G O'Quinn
The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness. Paired strip loins (IMPS # 180) were collected to equally represent five quality treatments [Prime, Top Choice (modest and moderate marbling), Low Choice, Select, and Select Enhanced (110% of raw weight)]. Steaks were grouped into sets of three consecutively cut steaks and randomly assigned a degree of doneness (DOD): very-rare (VR; 55°C), rare (R; 60°C), medium-rare (MR; 63°C), medium (M; 71°C), well-done (WD; 77°C), or very well-done (VWD; 82°C)...
November 19, 2018: Journal of Animal Science
Nilesh G Nagdeve, Pravin D Bhingare, Prashant Sarawade
Aim: The aim of the study was to compare the efficacy and postoperative complications of stented and nonstented open pediatric dismembered pyeloplasty for ureteropelvic junction (UPJ) obstruction. Settings and Design: A balanced, parallel group, prospective randomized controlled trial comparing stented and nonstented Anderson-Hynes Dismembered Pyeloplasty. Subjects and Methods: It included 42 children who required Anderson-Hynes dismembered pyeloplasty for UPJ obstruction (UPJO)...
October 2018: Journal of Indian Association of Pediatric Surgeons
S M Stewart, P McGilchrist, G E Gardner, D W Pethick
Under current Australian industry pre-slaughter guidelines, lambs may be off feed for up to 48 h before slaughter. The purpose of this study was to examine what proportion of circulating metabolites at slaughter are due to stress and feed deprivation and if this response differs between Merino and Terminal genotypes. In addition the effect of feed deprivation on carcass weight and meat quality was examined. Jugular blood samples were collected from 88 Merino and Terminal sired lambs at rest and at slaughter following 24, 36 and 48 h of feed deprivation and plasma analysed for glucose, lactate, non-esterified fatty acids (NEFA) and β-hydroxybutyrate (BHOB)...
November 16, 2018: Animal: An International Journal of Animal Bioscience
Jørgen Lerfall, Anita Nordeng Jakobsen, Dagbjørn Skipnes, Lene Waldenstrøm, Sunniva Hoel, Bjørn Tore Rotabakk
A comparative evaluation on the effect of carbon dioxide (CO2 ) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO2 . This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization...
November 15, 2018: Journal of Food Science
X H Wang, X Lu, B He, Y X Jiang, W J Yu, H Wang, W Zhang, Y J Li
Objective: To investigate the clinicopathologic characteristics, diagnostic features and prognosis of primary renal neuroendocrine carcinoma (NEC). Methods: The clinicopathologic data of eight cases of renal NEC was collected from January 2008 to December 2017 from Affiliated Hospital of Qingdao University. Immunohistochemical staining was performed, and follow-up information was analyzed, and the relevant literature reviewed. Results: The patients' mean age at diagnosis was 45 years (range, 27-66 years); five were women, and three were men...
November 8, 2018: Zhonghua Bing Li Xue za Zhi Chinese Journal of Pathology
Claudia Fuente-Garcia, Noelia Aldai, Enrique Sentandreu, Mamen Oliván, Susana García-Torres, Daniel Franco, Carlos Zapata, Miguel Angel Sentandreu
Proteome changes derived from animals that have suffered pre-slaughter stress are a fact. In this study, Proteomic analysis was carried out on 20 bovine loin samples from Asturiana de los Valles and crossbreds cattle previously classified as normal and DFD meat at 24 h post-mortem using pH measurements. Sarcoplasmic sub-proteome of Longissimus thoracis at 24 h post-mortem was fractionated by the use of liquid isoelectric focusing (OFFGEL) in the pH range 3-10, followed by SDS-PAGE analysis of each retrieved fraction...
October 29, 2018: Journal of Proteomics
F A Oliveira, G G P Carvalho, D Y C Assis, R J F Oliveira, C O Nascimento, M S L Tosto, D S Pina, A V Santos, L M A Rufino, J A G Azevêdo, C E Eiras, B M A Carvalho
The purpose of this study was to evaluate the quantitative and qualitative characteristics of the carcass and meat of goats fed diets containing cactus meal (pectin source) replacing corn (starch source). Twenty-eight goats with an average initial weight of 16 ± 2.02 kg were confined in a completely randomized design with four treatments (the replacement levels of 0, 330, 660, and 1000 g kg-1 of dry matter) and seven replicates. The productive performance of the animals was not affected by the replacement of corn by cactus meal...
October 31, 2018: Tropical Animal Health and Production
Michelle F Mottola, Margie H Davenport, Stephanie-May Ruchat, Gregory A Davies, Veronica Poitras, Casey Gray, Alejandra Jaramillo, Nick Barrowman, Kristi B Adamo, Mary Duggan, Ruben Barakat, Phil Chilibeck, Karen Fleming, Milena Forte, Jillian Korolnek, Taniya Nagpal, Linda Slater, Deanna Stirling, Lori Zehr
OBJECTIF: L'objectif est de guider les femmes enceintes et les professionnels de l'obstétrique et de l'exercice en ce qui concerne l'activité physique prénatale. RéSULTATS: Les issues évaluées étaient la morbidité maternelle, fœtale ou néonatale et la mortalité fœtale pendant et après la grossesse. DONNéES: Nous avons interrogé MEDLINE, Embase, PsycINFO, la Cochrane Database of Systematic Reviews, le Cochrane Central Register of Controlled Trials, Scopus et la Web of Science Core Collection, CINAHL Plus with Full Text, Child Development & Adolescent Studies, ERIC, SPORTDiscus, ClinicalTrials...
October 17, 2018: Journal of Obstetrics and Gynaecology Canada: JOGC, Journal D'obstétrique et Gynécologie du Canada: JOGC
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...
February 2019: Meat Science
Egemen Tezcan, Rebecca Burrell, Daniel J Bell, Stefanos Almpanis
A 63-year-old man presented with a 4-day history of right sided loin-to-groin pain. Computed tomography imaging revealed a 22 mm by 7 mm volume of contiguous ureteric calculi at the right vesicoureteric junction. Spontaneous steinstrasse was diagnosed with no recent history of extracorporeal shock wave lithotripsy (ESWL) or other urological intervention to the right kidney. Metabolic testing was negative. An initial plan was made for urgent primary ureteroscopy and lithotripsy, however, the patient spontaneously passed 20-25 calculi at home whilst awaiting his operation date...
October 2018: Journal of Surgical Case Reports
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...
February 2019: Meat Science
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