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You searched for: Journal Meat science Remove constraint Journal: Meat science Publication Year 2017 Remove constraint Publication Year: 2017 Source 2017 v.124 Remove constraint Source: 2017 v.124
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1. An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain

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

2. Beef consumer segment profiles based on information source usage in Poland

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

3. Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression

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

4. Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs

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

5. Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

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

6. Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef

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

7. Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits

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

8. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

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

9. Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

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

10. Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality

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

11. Influence of diets with silage from forage plants adapted to the semi-arid conditions on lamb quality and sensory attributes

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

12. Influence of pre- and post-slaughter factors on the reduced glutathione content of beef muscles

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

13. Long term betaine supplementation regulates genes involved in lipid and cholesterol metabolism of two muscles from an obese pig breed

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

14. The effect of information on beef husbandry systems on consumers’ preferences and willingness to pay

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