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- Author:
- Belaunzaran, Xabier; Lavín, Paz; Barron, Luis J.R.; Mantecón, Angel R.; Kramer, John K.G.; Aldai, Noelia
- Source:
- Meat science 2017 v.124 pp. 39-47
- ISSN:
- 0309-1740
- Subject:
- European Union; backfat; butcher shops; fatty acid composition; grocery stores; horse meat; horses; intramuscular fat; linolenic acid; lipid content; loins; longissimus muscle; monounsaturated fatty acids; omega-3 fatty acids; retail marketing; steaks; Spain
- Abstract:
- ... The objective of the present study was to assess the fatty acid composition of horse-meat available at the retail market in northern Spain. Horse steaks (Longissimus thoracis et lumborum muscle; n=82) were purchased from butcher-shops and large grocery stores throughout six northern regions of Spain in two different seasons. Fat content differed significantly among regions (1.12 to 2.77%). Samples ...
- DOI:
- 10.1016/j.meatsci.2016.10.014
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.014
- Author:
- Żakowska-Biemans, Sylwia; Pieniak, Zuzanna; Gutkowska, Krystyna; Wierzbicki, Jerzy; Cieszyńska, Katarzyna; Sajdakowska, Marta; Kosicka-Gębska, Małgorzata
- Source:
- Meat science 2017 v.124 pp. 105-113
- ISSN:
- 0309-1740
- Subject:
- beef; beef quality; information sources; issues and policy; markets; surveys; taste; Poland
- Abstract:
- ... The main aim of this study was to identify market segments based on consumers' usage of information sources about beef and to investigate whether the use of information sources was associated with the type of information consumers were searching for, factors guiding their decision processes to buy beef and motives related to beef consumption. Data were collected in 2014 through a self-administered ...
- DOI:
- 10.1016/j.meatsci.2016.11.001
-
https://dx.doi.org/10.1016/j.meatsci.2016.11.001
- Author:
- D'Astous-Pagé, Joël; Gariépy, Claude; Blouin, Richard; Cliche, Simon; Sullivan, Brian; Fortin, Frédéric; Palin, Marie-France
- Source:
- Meat science 2017 v.124 pp. 84-94
- ISSN:
- 0309-1740
- Subject:
- antioxidants; carnosine; color; gene expression; genes; genetic background; longissimus muscle; meat quality; messenger RNA; pork; purebreds; swine; swine breeds; tissues; water holding capacity
- Abstract:
- ... Muscle carnosine has pH-buffering, antioxidant and carbonyl scavenging properties, which may affect pork quality attributes. Study objectives were to: (1) compare muscle carnosine content and carnosine-related gene mRNA abundance in purebred pigs (n=282), (2) study the effect of muscle carnosine content on pork quality attributes and gene expression across breeds, and (3) study transcript abundanc ...
- DOI:
- 10.1016/j.meatsci.2016.11.004
-
https://dx.doi.org/10.1016/j.meatsci.2016.11.004
- Author:
- Dich-Jørgensen, Kristine; Larsen, Helle Daugaard; Leifsson, Páll S.; Jensen, Henrik Elvang
- Source:
- Meat science 2017 v.124 pp. 34-38
- ISSN:
- 0309-1740
- Subject:
- bone marrow; cartilage; ham; head; hemorrhage; muscles; slaughter; swine
- Abstract:
- ... The aim of the study was to characterize the different types of muscle hemorrhages in the ham and tenderloin of CO2-stunned slaughter pigs. The distinct types of hemorrhages were characterized according to their distribution and size. The hemorrhages in the ham were multiple, pinpoint hemorrhages predominantly distributed in the caudal part of the muscle. The hemorrhages in the tenderloin were sin ...
- DOI:
- 10.1016/j.meatsci.2016.10.016
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.016
- Author:
- Munekata, P.E.S.; Domínguez, R.; Franco, D.; Bermúdez, R.; Trindade, M.A.; Lorenzo, Jose M.
- Source:
- Meat science 2017 v.124 pp. 54-60
- ISSN:
- 0309-1740
- Subject:
- Amorphophallus; Castanea; antioxidants; beers; benzoic acid; butylated hydroxytoluene; catechin; chemical composition; color; encapsulation; free fatty acids; gallic acid; konjac mannan; leaf extracts; long chain fatty acids; omega-3 fatty acids; oxidation; pH; peanuts; protocatechuic acid; statistical analysis; volatile compounds
- Abstract:
- ... The effect of natural antioxidants on physicochemical properties, lipid and protein oxidation, volatile compounds and free fatty acids (FFA) were determined in Spanish salchichón enriched with n-3 fatty acids encapsulated and stabilized in konjac matrix. Phenolic compounds of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were also identified and quantified ...
- DOI:
- 10.1016/j.meatsci.2016.11.002
-
https://dx.doi.org/10.1016/j.meatsci.2016.11.002
- Author:
- Shavisi, Nassim; Khanjari, Ali; Basti, Afshin Akhondzadeh; Misaghi, Ali; Shahbazi, Yasser
- Source:
- Meat science 2017 v.124 pp. 95-104
- ISSN:
- 0309-1740
- Subject:
- Ziziphora clinopodioides; cellulose; cold storage; essential oils; lipids; minced beef; nanoparticles; peroxide value; polylactic acid; propolis; sensory properties; shelf life; storage time; temperature; total volatile basic nitrogen
- Abstract:
- ... This study was conducted to examine the effects of polylactic acid (PLA) film containing propolis ethanolic extract (PE), cellulose nanoparticle (CN) and Ziziphora clinopodioides essential oil (ZEO) on chemical, microbial and sensory properties of minced beef during storage at refrigerated temperature for 11days. The initial total volatile base nitrogen (TVB-N) was 8.2mg/100g and after 7days reach ...
- DOI:
- 10.1016/j.meatsci.2016.10.015
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.015
- Author:
- Łopacka, Joanna; Półtorak, Andrzej; Wierzbicka, Agnieszka
- Source:
- Meat science 2017 v.124 pp. 1-8
- ISSN:
- 0309-1740
- Subject:
- beef; carbon dioxide; cattle; color; lipid peroxidation; longissimus muscle; modified atmosphere packaging; myoglobin; oxygen; steaks; storage time
- Abstract:
- ... This paper reports the impact of modified atmosphere gas compositions with different concentrations of CO2/O2/N2 on physicochemical traits of beef steaks from M. longissimus lumborum and M. gluteus medius. Samples were stored at +2°C for 12days. The gas compositions were as follows: (i) 50% O2/20% CO2/30% N2 (MAP1), (ii) 65% O2/20% CO2/15% N2 (MAP2) and (iii) 80% O2/20% CO2 (MAP3). Packaging atmos ...
- DOI:
- 10.1016/j.meatsci.2016.10.004
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.004
- Author:
- Choi, Eun Ji; Park, Hae Woong; Chung, Young Bae; Park, Sung Hoon; Kim, Jin Se; Chun, Ho Hyun
- Source:
- Meat science 2017 v.124 pp. 69-76
- ISSN:
- 0309-1740
- Subject:
- color; convection; cooking quality; drip loss; energy; frozen meat; lipids; livestock and meat industry; microstructure; oxidation; pork; protein solubility; radio waves; tempering; water content; water holding capacity
- Abstract:
- ... The quality characteristics of pork loin frozen by cryogenic immersion were examined, such as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility, lipid and protein oxidation, color, and microstructure, and compared after different tempering methods: radio frequency (27.12MHz), water immersion, forced-air convection, and microwave tempering. Forced-air temperi ...
- DOI:
- 10.1016/j.meatsci.2016.11.003
-
https://dx.doi.org/10.1016/j.meatsci.2016.11.003
- Author:
- Song, Shiqing; Tang, Qi; Fan, Li; Xu, Xiaodong; Song, Ze; Hayat, Khizar; Feng, Tao; Wang, Yifei
- Source:
- Meat science 2017 v.124 pp. 15-24
- ISSN:
- 0309-1740
- Subject:
- Maillard reaction; carboxylic ester hydrolases; elaidic acid; flavor; free fatty acids; gas chromatography-mass spectrometry; lard; least squares; oleic acid; pork; sensory evaluation; volatile compounds
- Abstract:
- ... Lipase was used to hydrolyse the lard, and four pork flavours (PFs) were prepared through Maillard reaction using different enzyme-treated lards. Volatile compounds and free fatty acids of lard, and volatile compounds of PFs were analysed by GC–MS. The results showed that the total free fatty acids (FFAs) were 89.40%, 85.80% and 89.92% lower in lard control compared with three different enzyme-tre ...
- DOI:
- 10.1016/j.meatsci.2016.10.009
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.009
- Author:
- Dabbou, Sihem; Gai, Francesco; Renna, Manuela; Rotolo, Luca; Dabbou, Samia; Lussiana, Carola; Kovitvadhi, Attawit; Brugiapaglia, Alberto; De Marco, Michele; Helal, Ahmed Noureddine; Zoccarato, Ivo; Gasco, Laura
- Source:
- Meat science 2017 v.124 pp. 77-83
- ISSN:
- 0309-1740
- Subject:
- adverse effects; bilberries; carcass characteristics; consumer acceptance; diet; lipid composition; liver; longissimus muscle; meat composition; meat quality; nutrients; nutritive value; physicochemical properties; pomace; proximate composition; rabbit meat; rabbits
- Abstract:
- ... A trial was performed to evaluate bilberry pomace (BP) as alternative source of nutrients for rabbits. One hundred and forty-four Grimaud weaned rabbits were divided into 4 groups of 36 animals each and fed ad libitum with a basal diet (BP0) tested against three assay diets developed by substituting 50, 100 and 150g/kg of the BP0 diet with BP (BP5, BP10 and BP15 diets, respectively). Carcass chara ...
- DOI:
- 10.1016/j.meatsci.2016.10.013
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.013
- Author:
- Campos, F.S.; Carvalho, G.G.P.; Santos, E.M.; Araújo, G.G.L.; Gois, G.C.; Rebouças, R.A.; Leão, A.G.; Santos, S.A.; Oliveira, J.S.; Leite, L.C.; Araújo, M.L.G.M.L.; Cirne, L.G.A.; Silva, R.R.; Carvalho, B.M.A.
- Source:
- Meat science 2017 v.124 pp. 61-68
- ISSN:
- 0309-1740
- Subject:
- Atriplex nummularia; Cenchrus ciliaris; Gliricidia sepium; Manihot; carcass weight; color; cooking quality; diet; finishing; flavor; forage; juiciness; lambs; longissimus muscle; meat; meat production; meat quality; mixed breeds; odors; semiarid zones; silage
- Abstract:
- ... Quality and sensory attributes of meat from 32 mixed-breed Santa Inês lambs fed diets composed of four silages with old man saltbush (Atriplex nummularia Lind), buffelgrass (Cenchrus ciliaris), Gliricidia (Gliricidia sepium), and Pornunça (Manihot sp.) were evaluated. Meat from lambs fed diet containing old man saltbush silage (P<0.05) showed greater values for cooking loss. Of the sensory attribu ...
- DOI:
- 10.1016/j.meatsci.2016.10.011
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.011
- Author:
- Rakowska, R.; Sadowska, A.; Waszkiewicz-Robak, B.
- Source:
- Meat science 2017 v.124 pp. 48-53
- ISSN:
- 0309-1740
- Subject:
- Charolais; Hereford; Holstein; age at slaughter; beef; bulls; castration; cows; crossing; diet; finishing; glutathione; grilling; meat aging; muscles; steers
- Abstract:
- ... The aim of this experiment was to assess the effect of certain factors (muscle anatomy, paternal breed, diet, age at slaughter, castration, process of meat aging and grilling) on the content of reduced glutathione (GSH) in beef. The research material included selected beef muscles acquired from steers and bulls obtained by crossing Polish Holstein-Friesian cows with meat breed bulls (Limousin, Cha ...
- DOI:
- 10.1016/j.meatsci.2016.10.010
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.010
- Author:
- Albuquerque, A.; Neves, José A.; Redondeiro, M.; Laranjo, M.; Félix, M.R.; Freitas, Amadeu; Tirapicos, José L.; Martins, José M.
- Source:
- Meat science 2017 v.124 pp. 25-33
- ISSN:
- 0309-1740
- Subject:
- betaine; cholesterol; cholesterol metabolism; gene expression regulation; genes; lipid content; lipogenesis; lipolysis; longissimus muscle; oxidation; swine; swine breeds; swine feeding; transcription factors
- Abstract:
- ... This study evaluates the effects of betaine supplementation (1gkg−1 for 20weeks) on the regulation of genes involved in lipid and cholesterol metabolism of Longissimus lumborum and Biceps femoris from obese Alentejano pigs. Betaine supplementation led to an increase in total cholesterol in both muscles, complementing results previously published indicating a significant increase on the intramuscul ...
- DOI:
- 10.1016/j.meatsci.2016.10.012
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.012
- Author:
- Risius, Antje; Hamm, Ulrich
- Source:
- Meat science 2017 v.124 pp. 9-14
- ISSN:
- 0309-1740
- Subject:
- animal husbandry; beef; cities; cows; grocery stores; organic production; prices; production technology; purchasing; steaks; willingness to pay
- Abstract:
- ... This paper evaluates communication treatments and price differentiation for beef raised organically and in conventional animal husbandry production systems. Data were obtained from a choice experiment, assessing animal husbandry, organic or conventional production and price, with 676 consumers in six grocery stores in three different German cities. When choosing beef, participants exhibited a high ...
- DOI:
- 10.1016/j.meatsci.2016.10.008
-
https://dx.doi.org/10.1016/j.meatsci.2016.10.008