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You searched for: Journal name Meat science Remove constraint Journal name: Meat science Publication year rev 7980-2020 Remove constraint Publication year rev: 7980-2020 Source 2020 v.168 Remove constraint Source: 2020 v.168
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1. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

Author:
Dengyong Liu; Lu Bai; Xi Feng; Yan Ping Chen; Danni Zhang; Wensheng Yao; Hao Zhang; Gaole Chen; Yuan Liu
Source:
Meat science 2020 v.168 pp. 108178
ISSN:
0309-1740
Subject:
2-heptanone; acetates; acetoin; aldehydes; carboxylic acids; chromatography; flavor compounds; ham; lactones; octanol; odors; principal component analysis; rapid methods; spectroscopy; volatile compounds
Abstract:
... A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS chromatograph provided information regarding the identities and intensities of 37 volatile flavor compounds, including both monomers and dimers. Principal component analysis (PCA) effectively distinguished the variation in the aroma of th ...
DOI:
10.1016/j.meatsci.2020.108178

2. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Author:
Jingjing Liu; Marie-Pierre Ellies-Oury; Sghaier Chriki; Isabelle Legrand; Grzegorz Pogorzelski; Jerzy Wierzbicki; Linda Farmer; Declan Troy; Rod Polkinghorne; Jean-François Hocquette
Source:
Meat science 2020 v.168 pp. 108190
ISSN:
0309-1740
Subject:
beef; consumer attitudes; flavor; juiciness; steaks; Australia; Europe
Abstract:
... This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by ...
DOI:
10.1016/j.meatsci.2020.108190

3. Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

Author:
Lydia M. Wang; Shiqi Huang; Sebastian Chalupa-Krebzdak; Sandra M. Vásquez Mejía; Ira B. Mandell; Benjamin M. Bohrer
Source:
Meat science 2020 v.168 pp. 108195
ISSN:
0309-1740
Subject:
benzoic acid; color; crossbreds; fatty acid composition; ground beef; lipid peroxidation; longissimus muscle; meat science; monensin; oxidative stability; shelf life; steers; tylosin
Abstract:
... The effects of feeding essential oils and(or) benzoic acid to finishing steers on fatty acid profile and oxidative stability (color and lipid oxidation) of beef longissimus thoracis steaks and ground beef was determined in this study. Beef was procured from crossbred beef steers (n = 63) fed one of five dietary treatments: (1) control (no antibiotics fed); (2) monensin/tylosin (monensin supplement ...
DOI:
10.1016/j.meatsci.2020.108195

4. Nutritional quality of wild Iberian red deer (Cervus elaphus hispanicus) meat: Effects of sex and hunting period

Author:
Almudena Soriano; Pablo Murillo; Martín Perales; Carlos Sánchez-García; José Antonio Murillo; Antonia García Ruiz
Source:
Meat science 2020 v.168 pp. 108189
ISSN:
0309-1740
Subject:
Cervus elaphus; European Union; autumn; children; copper; deer; dietary minerals; folic acid; health claims; iron; longissimus muscle; niacin; nutritive value; pH; potassium; proteins; proximate composition; riboflavin; sodium; stags; thiamin; venison; vitamin B12; winter; zinc
Abstract:
... The proximate composition, energetic value, minerals, B-group vitamins and pH value of the loin (longissimus thoracis) of 71 wild Iberian red deer (Cervus elaphus hispanicus), were evaluated in stags and hinds hunted in autumn and winter. In autumn, meat had a higher content of moisture, K, Na, Zn and thiamine when compared to winter, in which higher content of proteins and P were detected. Meat f ...
DOI:
10.1016/j.meatsci.2020.108189

5. Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

Author:
L.H. Villalobos-Delgado; E.G. González-Mondragón; J. Ramírez-Andrade; A.Y. Salazar-Govea; J.T. Santiago-Castro
Source:
Meat science 2020 v.168 pp. 108187
ISSN:
0309-1740
Subject:
Dysphania ambrosioides; antioxidants; chemical composition; color; flavor; frozen storage; ground beef; lipid peroxidation; liquid chromatography; organic acids and salts; oxidative stability; pH; patties; storage temperature; storage time; thiobarbituric acid-reactive substances
Abstract:
... This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at −18 °C for 90 days. Organic acids were identified in AE and ETHE using ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). Chemical com ...
DOI:
10.1016/j.meatsci.2020.108187

6. Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

Author:
Saheed A. Salami; Michael N. O'Grady; Giuseppe Luciano; Alessandro Priolo; Mark McGee; Aidan P. Moloney; Joseph P. Kerry
Source:
Meat science 2020 v.168 pp. 108181
ISSN:
0309-1740
Subject:
alpha-tocopherol; antioxidant activity; antioxidants; barley; beef; citrus pulp; color; conjugated linoleic acid; cooked foods; fatty acid composition; food quality; grass silage; iron; lipid peroxidation; longissimus muscle; nutritional intervention; oxidative stability; patties; polyunsaturated fatty acids; sensory properties; steers
Abstract:
... This study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT ( ...
DOI:
10.1016/j.meatsci.2020.108181

7. A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds

Author:
Yizhong Huang; Lisheng Zhou; Junjie Zhang; Xianxian Liu; Yifeng Zhang; Liping Cai; Wanchang Zhang; Leilei Cui; Jie Yang; Jiuxiu Ji; Shijun Xiao; Huashui Ai; Congying Chen; Junwu Ma; Bin Yang; Lusheng Huang
Source:
Meat science 2020 v.168 pp. 108182
ISSN:
0309-1740
Subject:
color; crossing; dams (mothers); drip loss; farms; fatty acid composition; indigenous species; intramuscular fat; meat; meat composition; meat quality; pH; polyunsaturated fatty acids; saturated fatty acids; sires; swine; swine breeds; China
Abstract:
... Derived from the long historical natural and artificial selection, Chinese indigenous pigs have formed their own special meat characteristics. We herein systematically evaluated 14 meat characteristics and 15 fatty acid composition traits on three Chinese local pig breeds. The experimental pigs were produced by crossing design covering all sire genealogy and most of dam genealogy in each of the th ...
DOI:
10.1016/j.meatsci.2020.108182

8. A modified nanocomposite biosensor for quantitative l-glutamate detection in beef

Author:
Xiaodan Wang; Jinjiao Duan; Yingming Cai; Dengyong Liu; Xing Li; Yanli Dong; Feng Hu
Source:
Meat science 2020 v.168 pp. 108185
ISSN:
0309-1740
Subject:
L-glutamate oxidase; beef; biosensors; chitosan; cooked foods; detection limit; electrodes; glutamic acid; gold; graphene oxide; nanocomposites; nanogold; pH; raw meat; scanning electron microscopy
Abstract:
... A new biosensor for detecting l-glutamate (l-Glu) in beef was developed. Firstly, a bare Au electrode was surface-modified by gold nanoparticles (Au NPs), graphene oxide (GO), and chitosan (CS) as immobilized materials, and then its surface was connected with l-glutamate oxidase (GluOx). The modified Au NPs/GO/CS electrode was characterized by scanning electron microscopy, and the formation mechan ...
DOI:
10.1016/j.meatsci.2020.108185

9. Ante-and post-mortem strategies to improve the meat quality of high-value muscles harvested from farmed male common eland (Taurotragus oryx)

Author:
Tersia Needham; Radim Kotrba; Louwrens C. Hoffman; Daniel Bureš
Source:
Meat science 2020 v.168 pp. 108183
ISSN:
0309-1740
Subject:
Tragelaphus oryx; immunocastration; longissimus muscle; males; meat quality; sensory properties
Abstract:
... The effects of immunocastration, pelvic suspension and wet ageing on the meat quality of the longissimus lumborum et thoracis (LTL) and biceps femoris (BF) muscles of male common eland were evaluated. Ten subadult males were either immunocastrated (n = 5) or remained intact (n = 5) throughout a four-month growth trial, after which their carcass sides were randomly allocated to either pelvic- or Ac ...
DOI:
10.1016/j.meatsci.2020.108183

10. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

Author:
Camila Vespúcio Bis-Souza; Ana Lucia Barretto Penna; Andrea Carla da Silva Barretto
Source:
Meat science 2020 v.168 pp. 108186
ISSN:
0309-1740
Subject:
Lactobacillus casei; color; fermentation; fermented sausages; fructooligosaccharides; lactic acid bacteria; lipid peroxidation; pH; probiotics; salami; screening; temperature; texture; thiobarbituric acid-reactive substances; weight loss
Abstract:
... The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 and 4.5 and incubation temperatures of 15 and 25 °C. Lactobacillus casei SJRP66 and Lactobacillus casei SJRP169 were selected and added to the low-fat fermented sausage – C (cont ...
DOI:
10.1016/j.meatsci.2020.108186

11. Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds

Author:
Mauro Vitale; Zein Kallas; Evelyn Rivera-Toapanta; Danijel Karolyi; Marija Cerjak; Bénédicte Lebret; Herveline Lenoir; Carolina Pugliese; Chiara Aquilani; Meta Čandek-Potokar; Marta Gil; Maria Àngels Oliver
Source:
Meat science 2020 v.168 pp. 108179
ISSN:
0309-1740
Subject:
consumer attitudes; cured meats; fermented sausages; ham; models; patties; sensory properties; swine breeds
Abstract:
... The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry ...
DOI:
10.1016/j.meatsci.2020.108179

12. Effects of a high-fibre and low-starch diet in growth performance, carcass and meat quality of young Alentejana breed bulls

Author:
José Santos-Silva; Susana P. Alves; Alexandra Francisco; Ana Paula Portugal; João Almeida; Letícia Fialho; Eliana Jerónimo; Rui J.B. Bessa
Source:
Meat science 2020 v.168 pp. 108191
ISSN:
0309-1740
Subject:
Citrus; Lolium; alfalfa hay; animal performance; beef; bull feeding; bulls; carcass quality; diet; dry matter intake; fatty acid composition; growth performance; meat quality; soybean hulls; soybean oil; sugar beet; weight gain
Abstract:
... Growth performance, carcass and meat quality of 16 Alentejana bulls fed for 90 days with a conventional cereal-based (Control) or a high-fibre and low-starch (HFLS) diet were studied. The HFLS diet included 20% alfalfa hay, 4.8% soybean oil, 6% soybean hulls, 6% dehydrated citrus and 6% sugar beet pulps in substitution of grain. Ryegrass hay was offered to a maximum of 20% of total intake in both ...
DOI:
10.1016/j.meatsci.2020.108191

13. Occurrence and characterization of Shiga toxin-producing Escherichia coli (STEC) isolated from Chinese beef processing plants

Author:
Pengcheng Dong; Tongtong Xiao; George-John E. Nychas; Yimin Zhang; Lixian Zhu; Xin Luo
Source:
Meat science 2020 v.168 pp. 108188
ISSN:
0309-1740
Subject:
Shiga toxin-producing Escherichia coli; antibiotic resistance; antibiotics; beef; feces; genes; meat processing plants; polymerase chain reaction; serotypes; virulence; China
Abstract:
... In order to investigate the prevalence, O serogroup, virulence genes and antibiotic resistance of Shiga toxin-producing Escherichia coli (STEC) in two beef plants in China, a total of 600 samples collected from 6 sites (feces, hide, pre-evisceration carcasses, post-washing carcasses, chilled carcasses and meat, 50 samples per site in each plant) were screened for the existence of Shiga toxin-encod ...
DOI:
10.1016/j.meatsci.2020.108188

14. Protein degradation and structure changes of beef muscle during superchilled storage

Author:
Xiao Lu; Yimin Zhang; Baochen Xu; Lixian Zhu; Xin Luo
Source:
Meat science 2020 v.168 pp. 108180
ISSN:
0309-1740
Subject:
beef; calpain; cold treatment; desmin; enzyme activity; frozen storage; longissimus muscle; muscle fibers; myofibrillar proteins; protein degradation; proteolysis; shrinkage; steaks; troponin T
Abstract:
... This study investigated the effect of superchilled storage (−4 °C) on protein degradation and structural changes of beef steaks from M. longissimus lumborum compared with traditional chilling (2 °C) and frozen storage (−18 °C). Traditional chilling induced significantly greater degradation of troponin T and desmin, and more rapid loss of calpain activity, compared to superchilled or frozen storage ...
DOI:
10.1016/j.meatsci.2020.108180

15. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Author:
Ashleigh K. Kilgannon; Benjamin W.B. Holman; Damian C. Frank; A. John Mawson; Damian Collins; David L. Hopkins
Source:
Meat science 2020 v.168 pp. 108193
ISSN:
0309-1740
Subject:
beef; cooking; flavor; longissimus muscle; temperature; tenderizing; volatile organic compounds
Abstract:
... Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of co ...
DOI:
10.1016/j.meatsci.2020.108193