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Meat Science

Gonzalo Delgado-Pando, Paul Allen, Joe P Kerry, Maurice G O'Sullivan, Ruth M Hamill
The objective of this study was to optimise the acceptability of reduced-salt cooked ham containing a mixture of glycine and yeast extract as flavourings by using response surface methodology. Twelve different formulations were prepared with varying levels of salt and the two flavourings, according to a mixture design. The sensory properties were assessed along with the instrumental texture and colour. A multiple factor analysis showed that higher scores in tenderness, saltiness and juiciness were positively correlated, whereas instrumental hardness and chewiness were negatively correlated with acceptability...
May 13, 2019: Meat Science
Matthew I Knight, Nick Linden, Eric N Ponnampalam, Matthew G Kerr, Wayne G Brown, David L Hopkins, Stuart Baud, Alex J Ball, Claus Borggaard, Ian Wesley
This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF) content at 24 h post-slaughter using a custom-made handheld probe coupled with the ASD Labspec Pro instrument. VISNIR predictive regression models were developed. In the loin muscle (M. longissimus thoracis et lumborum), the models classified the predicted pH 24, SF5 and IMF content at above or below a threshold value with 94%, 98% and 88% accuracy, respectively...
May 11, 2019: Meat Science
D R Wagner, H C Kline, M S Martin, L R Alexander, T Grandin, L N Edwards-Callaway
The purpose of this study was to determine the effect of captive bolt lengths on penetration hole characteristics, brain damage, and specified risk material (SRM) dispersal. Cattle were stunned with a pneumatic captive bolt stunner using: standard (15.2 cm; STRD), medium (16.5 cm; MED), or long (17.8 cm; LON) bolts. Heads (N = 293) and exsanguination blood (N = 103) were collected for analyses. Penetration hole diameter and depth differed by treatment (P ≤ 0.004); both parameters were greatest for LON (P < 0...
May 7, 2019: Meat Science
Zuhaib F Bhat, James D Morton, Susan L Mason, S Reshan Jayawardena, Alaa El-Din A Bekhit
The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cooked beef Semimembranosus was elucidated. PEF treated (T1 , 10 kV, 20 Hz, 20 μs) samples along with control were cooked (core temperature of 75 °C) and subjected to in-vitro simulated gastrointestinal digestion. Samples were analysed for protein digestibility (%), protein profile (SDS-PAGE), soluble protein (%), free amino acid analysis and mineral profile. PEF treatment led to significantly higher (P < ...
May 7, 2019: Meat Science
Helen C Kline, Dana R Wagner, Lily N Edwards-Callaway, Lacey R Alexander, Temple Grandin
Hind limb post stunning kicking in properly stunned unconscious cattle is a safety hazard for employees. Three different captive bolt lengths of 15.2 cm (STRD), 16.5 cm (MED), and 17.8 cm (LON) were evaluated for amount of tissue damage and hind limb kicking in a Jarvis USSS-1 pneumatic stunner. The air pressure setting was 1378.95 to 1447.90 pKa for all captive bolts. All 45 test cattle were rendered unconscious with a single shot. There was a trend (P = .06) for less kicking to occur when the 16...
May 6, 2019: Meat Science
Yana Jorge Polizer Rocha, Regina Lucia F de Noronha, Marco Antonio Trindade
This study investigated possible relationships between the consumer's concern about their own health and their perception of frankfurter sausages incorporated with functional ingredients. A 5-step online questionnaire was applied as follows: identification and recruitment; application of the completion test; the shopping list technique (to determine the consumers' impressions about food incorporated with dietary fibre and omega-3 fatty acids); attitudinal issues; socioeconomic matters. The addition of dietary fibre and omega-3 to the frankfurters provided predominantly positive associations...
May 2, 2019: Meat Science
J Puente, S S Samanta, H L Bruce
Differences in meat quality characteristics between the four Canada beef quality grades (Canada Prime, AAA, AA, and A) at days 4 and 18 post mortem were investigated using 48 (n = 12/grade) bovine M. longissimus thoracis (LT, rib eye). There was no difference in intramuscular fat content between Canada A and AA LT, and Canada AA LT had a higher mean Warner-Bratzler shear force (WBSF) than LT from all other grades (P = 0.0009) at day 18 post mortem. Canada Prime muscles were lighter and yellower than muscle from all other grades, and their increased lightness persisted with ageing...
May 2, 2019: Meat Science
Elif Aykın-Dinçer, Mustafa Erbaş
In this study, salted and pasteurized beef slices were dried to approximately 40% water content at different low temperatures (10, 15 and 20 °C) and air flow rates (1, 2, 3 and 4 m/s) and the quality characteristics of the cold-dried beef slices were investigated. The TBARS values of cold-dried slices increased from 42.01 to 54.54 μmol MDA/kg with the increase in drying temperature and from 27.29 to 67.79 μmol MDA/kg with the increase in air flow rate indicating that low temperature and low air flow rate can help to avoid the lipid oxidation...
May 2, 2019: Meat Science
Renata Stanisławczyk, Mariusz Rudy, Marian Gil
The aim of this work was to analyze the influence of frozen storage and selected substances on the quality of horse meat. The research material consisted of samples of the longest thorax muscle obtained from 12 half-carcases of horses. The use of citric acid and calcium salts contributes to deterioration of hydration properties of horse meat. Extension of frozen storage time from 1 to 3 months resulted in a decrease in the value of water retaining capacity in the analysed raw material. Regardless of the length of frozen storage of horse meat, the applied substances reduced in a statistically significant way the values of hardness and stiffness of the analysed raw material...
May 1, 2019: Meat Science
Carmen Maria Lucas Pedro Garrine, Carolina Yumi Cascão Yoshikawa, Renata Maria Consentino Conti, Lisia Bertonha Correa, Silvana Marina Piccoli Pugine, Cesaltina Tchamo, Alberto Pondja, Júlio Cesar de Carvalho Balieiro, Marcus Antonio Zanetti
The study was conducted with 40 lambs Merino × Texel in order to determine the effects of 10 or 30 mg of Cu/kg DM of copper sulphate and copper-methionine on the lipid and cholesterol metabolism. The lambs were randomly distributed into 5 treatments, with 8 animals each. The treatments were: control, without cooper additions; 10 or 30 mg of Cu/kg DM in the form of copper sulphate; 10 or 30 mg of Cu/kg DM in the form of copper-methionine. The hepatic concentration of copper was higher in lambs supplemented with copper...
April 25, 2019: Meat Science
Osmar Antônio Dalla Costa, Filipe Antonio Dalla Costa, Vivian Feddern, Letícia Dos Santos Lopes, Arlei Coldebella, Neville George Gregory, Gustavo Julio Mello Monteiro de Lima
The incidence of non-ambulatory non-injured (NANI), non-ambulatory injured (NAI) and dead pigs on-arrival at three Brazilian slaughterhouses were evaluated in 37,962 pigs to identify risk factors linked to them, besides carcass bruises and limb fractures. Total pre-slaughtering losses were 1.18%, in which NAI (0.39%) and NANI (0.37%) incidences contributed the most. A positive relation between on farm steeper ramp slope >20° and the incidence of NAI, NANI and dead pigs at unloading was found. Farm size, pigs/pen, enthalpy at loading, transportation time, truck loading order, muscle thickness and carcass weight, were identified as risk factors for pre-slaughtering losses...
April 25, 2019: Meat Science
Jéssica O Monteschio, Fernando M Vargas-Junior, Fernanda L A Almeida, Laura A de M Pinto, Isabelle N Kaneko, Alecsander A Almeida, Leonardo W Freitas, Susana P A Alves, Rui J B Bessa, Ivanor N Prado
The objective of the present experiment was to evaluate the effects of encapsuled active principles (eugenol, thymol and vanillin blend), and clove and rosemary essential oils inclusion into the finishing diets of Nellore heifers on chemical composition, collagen content, fatty acid profile and structural traits (fibers types, type I and III collagen and sarcomere length) of longissimus muscle. Treatments had no effect (P > .05) on type of fiber, the meat chemical composition or in the muscle fatty acid profile...
April 25, 2019: Meat Science
Alena Lorencova, Vladimir Babak, Alena Kralova, Gabriela Borilova
Mycobacterium avium subsp. paratuberculosis (MAP), the etiological agent of paratuberculosis, is considered to be a potential zoonotic pathogen and meat is one of the sources of MAP exposure for humans. MAP has been shown to be relatively resistant to different food processing methods, but there is a lack of information about the effects of ripening and fermentation processes on MAP survival in meat. Our results demonstrate that a short ripening process during teewurst production did not reduce MAP counts and viable mycobacteria were detected even during 4 weeks of storage...
April 25, 2019: Meat Science
Alberto Alía, Alicia Rodríguez, María J Andrade, Francisco M Gómez, Juan J Córdoba
The combined effect of temperature, water activity (aw ) and NaCl content, usually found in dry-cured ham, on the growth and expression of the virulence and stress-related genes of Listeria monocytogenes was evaluated in a dry-cured ham model system. The highest growth of this pathogen was observed at 15 °C and, at 0.98 and 0.96 aw values. At 0.94 and 0.92 aw values, moderate NaCl levels stimulated the L. monocytogenes growth and repressed the expression of the four tested genes. At 7 °C, the expression of the plcA gene was favored while at 15 °C the hly and iap genes were activated...
April 25, 2019: Meat Science
Gerard Masferrer, Ricard Carreras, Maria Font-I-Furnols, Marina Gispert, Moises Serra, Pere Marti-Puig
The thickness of the subcutaneous fat (SFT) is a very important parameter in the ham, since determines the process the ham will be submitted. This study compares two methods to predict the SFT in slaughter line: an automatic system using an SVM model (Support Vector Machine) and a manual measurement of the fat carried out by an experienced operator, in terms of accuracy and economic benefit. These two methods were compared to the golden standard obtained by measuring SFT with a ruler in a sample of 400 hams equally distributed within each SFT class...
April 25, 2019: Meat Science
Stephanie M Fowler, Stephen Morris, David L Hopkins
Despite the value of key nutritional components of lamb to human health, a large scale literature review recently highlighted the lack of nutritional information for value added lamb retail cuts which suit modern consumers. Consequently, the nutritional composition including proximate analysis, fatty acid and mineral composition of 5 lamb retail cuts from 25 commercially produced extensively finished lambs was investigated. Overall, this research indicated that there was variation in nutritional components between these cuts, particularly for nutritional traits which are important for human health including zinc, iron, total fat and protein as well as fatty acids including EPA, DHA, total saturated fatty acids and total polyunsaturated fatty acids...
April 22, 2019: Meat Science
Leonardo Guimarães de Oliveira, Eduardo Francisquine Delgado, Edward M Steadham, Elisabeth Huff-Lonergan, Steven M Lonergan
The aim of this study was to determine the extent to which calpastatin (CASN) variants (based on two chromatographic peaks; CASN-P1 and CASN-P2) explain variation in μ-calpain autolysis, protein degradation, and changes in the sarcoplasmic proteome observed during postmortem aging of beef. The Longissimus lumborum (LL) and Triceps brachii (TB) muscles were obtained from six crossbred steers and samples prepared from day 0, 1 and 7 postmortem (pm). The decline of CASN activity during aging was due to decrease of CASN-P2 in both muscles...
April 19, 2019: Meat Science
Giuseppe Di Vita, Simone Blanc, Filippo Brun, Salvatore Bracco, Mario D'Amico
In recent decades, processed meat consumers have drastically revised their consumption patterns and have gained an increasing awareness of related health concerns. Although several studies have examined the role of meat products in the human diet, we observed a certain scarcity in the multi-perspective approach to the health implications of cocked ham. Therefore, we decided to verify different sources of potentially unhealthy constituents by simultaneously analysing the role that saturated fats, salt and nitrites play in consumer perception...
April 17, 2019: Meat Science
A P B Fruet, J L Nörnberg, C R Calkins, A De Mello
This research evaluated the effects of different antioxidants on overall quality of beef patties from steers fed distillers grains. Crossbred steers (n = 24) were fed corn, 40% Dry distillers grains plus solubles, or 40% modified distillers grains plus solubles - Dry Matter basis). Patties were made from ground chuck of individual animals and 4 antioxidant treatments were evaluated (CONTROL - no antioxidant, 0.3% ROSEMARY, 0.25% ACEROLA, and 0.6% CITRUS). Diets minimally affected quality attributes. Patties treated with ROSEMARY were shown significant lighter in color than other treatments on day 6...
April 17, 2019: Meat Science
Z Kallas, E Varela, M Čandek-Potokar, C Pugliese, M Cerjak, U Tomažin, D Karolyi, C Aquilani, M Vitale, J M Gil
The EU is supporting measures that stimulate enhanced value-added products in order to conserve local and threatened livestock breeds. Several Traditional Pork Products (TPP) and Innovative Traditional Pork Products (ITPP) with health innovations from four untapped pig breeds in Spain (Porc Negre Mallorquí), Croatia (Turopolje), Italy (Cinta Senese) and Slovenia (Krškopolje) were analysed. Consumers' "Non-hypothetical" willingness to pay (WTP) and hedonic evaluation were investigated. An integrated experimental approach using two Non-Hypothetical Discrete Choice Experiment (NH-DCE) was carried out before and after a hedonic evaluation test...
April 11, 2019: Meat Science
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