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You searched for: Journal Meat science Remove constraint Journal: Meat science Publication Year 2020 Remove constraint Publication Year: 2020 Subject animals Remove constraint Subject: animals
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1. Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic device

Author:
Fowler, Stephanie M.; Morris, Stephen; Hopkins, David L.
Source:
Meat science 2020 v.166 pp. 108153
ISSN:
0309-1740
Subject:
animals; food quality; intramuscular fat; models; near-infrared spectroscopy; prediction; sheep industry
Abstract:
... Intramuscular fat (IMF) content is critical in the determination of eating quality. At present the Australian lamb industry has no ability to measure IMF as carcases are not split and processing speeds of up to 15 animals per minute prohibit the use of traditional methods. Consequently, the potential for a hand-held Near- Infrared (NIR) device to predict the IMF content of lamb topside in-situ was ...
DOI:
10.1016/j.meatsci.2020.108153

2. The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

Author:
Duran, Ayhan; Kahve, Halil Ibrahim
Source:
Meat science 2020 v.162 pp. 107961
ISSN:
0309-1740
Subject:
aerobes; animals; antioxidant activity; beef; biopreservatives; chitosan; coatings; edible films; lactic acid bacteria; livestock and meat industry; markets; nutrient content; shelf life; thiobarbituric acid; total volatile basic nitrogen; vacuum packaging
Abstract:
... Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purp ...
DOI:
10.1016/j.meatsci.2019.107961