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Susumu Muroya, Mika Oe, Koichi Ojima, Akira Watanabe
Objective: Meat quality attributes in postmortem muscle tissues depend on skeletal muscle metabolites. The objective of this study was to determine the key metabolic compounds and pathways associated with postmortem aging and beef quality in Japanese Black cattle (JB; a Japanese Wagyu breed with highly marbled beef). Methods: Lean portions of Longissimus thoracis (LT: loin) muscle in 3 JB steers were collected at 0, 1, and 14 days after slaughter. The metabolomic profiles of the samples were analyzed by capillary electrophoresis time-of-flight mass spectrometry, followed by statistical and multivariate analyses with bioinformatics resources...
January 4, 2019: Asian-Australasian Journal of Animal Sciences
Chang Bon Choi, Hana Kwon, Kyung Hyun Hwang, Hyun-Jeong Lee, Jong Yeon Kim
Objective: The purpose of this study was to determine the effects of feeding ethanol on growth performances, carcass characteristics, and lipid metabolism of finishing Korean cattle (Hanwoo) steers. Methods: Thirty (30) Hanwoo steers (average 25.1 months of age, BW 660.1 kg) were assigned to three treatments: control (0% ethanol), E-3 (1.44% ethanol for 3 months), or E-5 (0.72% ethanol for 2 months followed by 1.44% ethanol for 3 months). The animals were allotted by treatment group into six pens and fed concentrate and perennial ryegrass...
January 4, 2019: Asian-Australasian Journal of Animal Sciences
Tae-Kyung Kim, Mi-Ai Lee, Ki-Hong Jeon, Jung-Min Sung, Young-Boong Kim, Yun-Sang Choi
Objective: The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods: The following treatments were prepared using brine (8% (w/v) salt): Control (-), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine...
February 7, 2019: Asian-Australasian Journal of Animal Sciences
Yvette Robbins, Hyun-Suk Park, Travis Tennant, Dana Hanson, Niki Whitley, Byungrok Min, Sang Hyon Oh
Objective: The objective of the present study was to investigate pork quality from Hereford×Berkshire (HB) female and intact male pigs reared outdoors in an alternative production system. Methods: Berkshire purebred sows were artificially inseminated, once in the fall and again in the spring of the following year, with semen from Hereford boars and managed free of antibiotics in an outdoor hoop structure until the last month of pregnancy, after which they were moved to a pasture-based unit of 0...
February 7, 2019: Asian-Australasian Journal of Animal Sciences
Guixia Li, Zheng Li, Xin Li, Ying Wang, Jie Zhu, Dequan Zhang
The aim of this study was to determine the effect of postmortem ageing on quality attributes of frozen/thawed lamb loins. The loins (M. Longissimus dorsi; n = 30) were randomly divided into six groups: five frozen treatment groups and the control (4 °C for 120 h). Treatment groups were frozen for 3 weeks and thawed at 4 °C overnight, muscles were preserved at 4 °C until 120 h. Compared to the control, pH values and color of frozen meat declined (P < 0.05) after ageing for 72 h, lower shear force values and higher water loss with earlier freezing were due to extensive degradation of myofibril protein...
March 1, 2019: Food Chemistry
P McGilchrist, R J Polkinghorne, A J Ball, J M Thompson
A simple index that reflects the potential eating quality of beef carcasses is very important for producer feedback. The Meat Standards Australia (MSA) Index reflects variation in carcass quality due to factors that are influenced by producers (hot carcass weight, rib fat depth, hump height, marbling and ossification scores along with milk fed veal category, direct or saleyard consignment, hormonal growth promotant status and sex). In addition, processor impacts on meat quality are standardised so that the MSA Index could be compared across time, breed and geographical regions...
February 6, 2019: Animal: An International Journal of Animal Bioscience
Wei Zhang, Qian-Qian Song, Fen Wu, Jin-Zhi Zhang, Ming-Shu Xu, Hai-Hong Li, Zhu-Jun Han, Hai-Xia Gao, Ning-Ying Xu
To investigate breed characteristics and the effect of hybridization of Jiaxing Black Pig (JBP) with Western breeds, the carcass and meat quality traits and flavor substances such as inosinic acids (IMP), intramuscular fat (IMF) in longissimus muscle (LM) from five breeds including JBP, Berkshire, Berkshire × JBP (BJBP), Duroc × Berkshire × JBP (DBJBP), Duroc × Landrace × JBP (DLJBP) were compared in this study. It was found that water holding capacity (WHC) of LM in JBP was significantly higher than that in the other strains (p < 0...
February 3, 2019: Animal Science Journal, Nihon Chikusan Gakkaihō
C A Olson, G E Carstens, A D Herring, D S Hale, W C Kayser, R K Miller
Objectives were to evaluate the effects of temperament at feedlot arrival and breed type on productivity, feed efficiency, feeding behavior, and carcass quality traits in finishing beef heifers, and to examine interactions between temperament and breed type. Heifers (Angus, Braford, Brangus, and Simbrah, N = 411, BW = 280 kg) were fed a high-grain diet (ME = 3.0 Mcal/kg DM) in pens equipped with electronic feed bunks. Quality grade (QG), yield grade (YG) and Warner-Bratzler shear (WBS) force values (d 1 and 14 post-mortem) were evaluated...
January 26, 2019: Journal of Animal Science
Soohyun Cho, Sun-Moon Kang, Yun-Seok Kim, Young-Chun Kim, Hoa Van Ba, Hyun-Woo Seo, Eun-Mi Lee, Pil-Nam Seong, Jin-Hyoung Kim
This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, 6th -13th ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature (2℃-4℃), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, 2℃, 85%, 60 d; T2, 2℃, 65%, 20 d+2℃, 75%, 20 d+4℃, 85%, 20 d; T3, 2℃, 75%, 20 d+4℃, 85%, 40 d; T4, 4℃, 85%, 60 d...
December 2018: Korean Journal for Food Science of Animal Resources
Rocío Casquete, Susana C Fonseca, Ricardo Pinto, Sónia M Castro, Svetoslav Todorov, Paula Teixeira, Manuela Vaz-Velho
The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat 'lombo' over storage time. Sliced 'lombo', a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from 'salpicão') and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures...
January 22, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
E Grochowska, B Borys, D Lisiak, S Mroczkowski
The aim of this study was to identify polymorphisms in the first intron and c.*1232G>A position of the MSTN gene and analyze associations between the detected alleles/genotypes and carcass, meat quality, and biometric traits in Colored Polish Merino sheep. We analyzed 44 traits using the MIXED procedure of the SAS software. Five alleles (MSTN-A, MSTN-B, MSTN-C, MSTN-E and MSTN-E1) were detected. Significant genotypic effects were detected with regard to chest depth (live lamb) and fat depth over ribs, drip loss, subjective meat flavor and color, whereas significant allelic effects were found for chest depth (live lamb), pre-slaughter weight, hot carcass weight, cold carcass dressing out, leg depth (carcass), eye of loin width and area, intramuscular fat (IMF) content, water-holding capacity, and subjective meat tenderness, flavor and color...
December 24, 2018: Meat Science
Bridgette G Logan, Russell D Bush, Tamara E Biffin, David L Hopkins, Melanie A Smith
Drip loss is an indicator of water holding capacity in fresh meat that can be measured using the bag method and the newer EZ method. However, to our knowledge, no previous study has investigated the application of these methods to assess drip loss of fresh alpaca meat. Over a year, 160 alpaca (Vicugna pacos) loins were sampled using the two different drip loss methods. There was no difference (P = 0.490) in drip loss percentage between the bag (3.39 ± 0.24%) and EZ method (3.16 ± 0.22%). The 24 h pH had a significant (P = 0...
December 22, 2018: Meat Science
Stefano Petrini, Francesco Feliziani, Cristina Casciari, Monica Giammarioli, Claudia Torresi, Gian Mario De Mia
A number of animal diseases can be transmitted to pigs via pork meat and pork products imported from infected areas. Therefore, feeding of swill to pigs is regulated or prohibited in many swine-rearing countries. African swine fever is one of the major porcine diseases recognized as significant in this transmission pathway. Assessment of disease risks associated with pork products requires knowledge about the viral load in the original material and for how long infectious virus can be recovered from the resulting product...
January 1, 2019: Preventive Veterinary Medicine
Fatiu A Arogundade, Akinwumi A Akinbodewa, Abefe A Sanusi, Oluyomi Okunola, Muzamil O Hassan, Adewale Akinsola
Introduction: Autosomal Dominant Polycystic Kidney Disease (ADPKD) is presumably rare in Africa. Knowledge about the disease in Nigeria is limited as demonstrated by scanty articles on the subject. Objectives: To determine the pattern of clinical presentation and outcome of ADPKD among ADPKD patients. Method: ADPKD subjects were prospectively studied between January 1996 and December 2010. Their demographics, clinical and investigation parameters were documented...
September 2018: African Health Sciences
Praveen Gopi, Vasudevan Sambu Potty, Rustam Singh Kaurav, Krishna Govindan
Castleman's disease (CD) is a rare disorder characterized by proliferation of the lymphoid tissue. Clinically, it presents in two forms either a unicentric (UC) or multicentric. Mediastinum is the most common location. UC retroperitoneal presentation is rare. We report a case of 29-year-old female who presented with left loin pain, and on abdominal imaging, evaluation identified a retroperitoneal mass in the left hypochondrium in the pararenal space. Mass was surgically excised entirely. Histopathological examination demonstrated hyaline vascular type of CD...
October 2018: International Journal of Applied and Basic Medical Research
Isabel Seiquer, Patricia Palma-Granados, Ana Haro, Luis Lara, Manuel Lachica, Ignacio Fernández-Fígares, Rosa Nieto
This study analyzes quality traits of longissimus lumborum and gluteus medius in surgically castrated (SC) males, inmunocastrated (IC) males and IC female Iberian pigs reared in intensive conditions (n = 18/sex). Vaccination with Improvac® was applied at 18 and 26 weeks of age and slaughtering at 31 weeks. At such conditions, notable sex differences were found. Both muscles of IC males were less red (P < .01), longissimus had lower intramuscular fat (P < .01) and gluteus less Fe content (P < ...
December 12, 2018: Meat Science
Piotr Domaradzki, Mariusz Florek, Piotr Skałecki, Anna Litwińczuk, Monika Kędzierska-Matysek, Anna Wolanciuk, Katarzyna Tajchman
The lipid characteristics of the intramuscular fat (IMF) from skeletal muscles of different beaver carcass parts (the loin, hind leg and shoulder) were characterised in detail for the first time. The shoulder muscles had higher (P < 0.05) proportion of n-3 polyunsaturated fatty acids (PUFA) than the loin muscles, which had higher percentages of saturated fatty acids (SFA), odd-chain fatty acids (OCFA) and sum of conjugated linoleic acids (ΣCLA). Moreover, the shoulder muscles were found to contain higher fat, cholesterol and total fatty acids (FA) concentrations, as well had a beneficial fatty acid profile, especially in terms of the absolute content of PUFA and some nutritional FA indices (thrombogenic index and SFA/PUFA), as well as FA ratios (n-6/n-3 and PUFA/SFA)...
April 2019: Meat Science
Franziska Koch, Claudia Wiacek, Peggy G Braun
The aim of the presented study was to investigate the impact of pulsed light on the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and loin. Fluences of 0.52 to 19.11 J/cm2 were applied to the pathogen-inoculated products to perform microbiological studies, as well as analyses of color, temperature, lipid peroxidation and odor. Reductions on pork skin ranged from 1.73 to 3.16 log for Salmonella and from 1.48 to 4.37 log for Yersinia. Microbial reduction was significantly lower on pork loin, varying between a minimum of 0...
December 17, 2018: International Journal of Food Microbiology
Utkarsh Ojha, Vinod Ojha
Background: Renal cell carcinoma (RCC) arises from the renal epithelium and accounts for more than 90% of kidney cancers. RCC has a diverse range of clinical manifestations. The classical triad of loin pain, hematuria and abdominal mass is only present in 4%-17% of cases. Here, we demonstrate a unique case of RCC presenting as upper gastrointestinal (GI) symptoms without any specific GI involvement. Case presentation: A 49-year-old man, presented with ongoing severe heartburn, nausea and vomiting for 5 months...
2018: International Medical Case Reports Journal
Shengjie Li, Renchao Ma, Jinfeng Pan, Xinping Lin, Xiuping Dong, Chenxu Yu
The combined effects of aging and low temperature, long time heating (LTLT) on meat toughness were investigated. Pork loins were heated at 53 or 58 °C for up to 20 h, and shear force values, cooking loss, moisture content, collagen solubility, electrophoresis of myofibrillar proteins were determined. Structural changes in perimysium were also observed by light microscopy and scanning electron microscopy (SEM). Results showed that aging and LTLT cooking independently affected meat toughness, and higher temperature or longer time were required to decrease toughness of one-day aged meat to the same level as in 10-day aged meat...
December 5, 2018: Meat Science
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