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You searched for: Journal Meat science Remove constraint Journal: Meat science Publication Year 2015 Remove constraint Publication Year: 2015 Source 2015 v.108 Remove constraint Source: 2015 v.108
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1. Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis

Author:
Warner, Robyn D.; Jacob, Robin H.; Rosenvold, Katja; Rochfort, Simone; Trenerry, Craige; Plozza, Tim; McDonagh, Matthew B.
Source:
Meat science 2015 v.108 pp. 155-164
ISSN:
0309-1740
Subject:
adenosine; cold treatment; energy metabolism; glycolysis; longissimus muscle; meat; metabolites; metabolomics; nicotine; nuclear magnetic resonance spectroscopy; phosphorus; slaughter; stable isotopes; temperature
Abstract:
... The aim of this experiment was to use metabolomic techniques to investigate the energy metabolism in lamb M. longissimus thoracis et lumborum subjected to very fast chilling (VFC) post-mortem. The tissue was prepared by 2 different operators and subjected to very fast chilling (less than 0°C within 1.5h of slaughter) or typical chilling regimes (Control; 0°C within 22h of slaughter). Non-targeted ...
DOI:
10.1016/j.meatsci.2015.06.006

2. Assessing quality parameters in dry-cured ham using microwave spectroscopy

Author:
Bjarnadottir, S.G.; Lunde, K.; Alvseike, O.; Mason, A.; Al-Shamma'a, A.I.
Source:
Meat science 2015 v.108 pp. 109-114
ISSN:
0309-1740
Subject:
chemical analysis; cured meats; food industry; models; salt content; sodium chloride; spectroscopy; water activity; water content
Abstract:
... Microwave spectroscopy has been applied in numerous non-food industry applications, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and chemical analyses were performed for determining water activity, water content and salt content (sodium chloride) for all samples. These chemical parameters were also measured using microw ...
DOI:
10.1016/j.meatsci.2015.06.004

3. Association of the expression levels in the longissimus muscle and a SNP in the CDC10 gene with marbling in Japanese Black beef cattle

Author:
Tong, B.; Gao, G.Q.; Muramatsu, Y.; Ohta, T.; Kose, H.; Li, G.P.; Fatchiyah, F.; Yamada, T.
Source:
Meat science 2015 v.108 pp. 28-31
ISSN:
0309-1740
Subject:
Wagyu; alleles; beef cattle; cell proliferation; correlation; homozygosity; longissimus muscle; marbling; polymerase chain reaction; progeny; promoter regions; quantitative trait loci; single nucleotide polymorphism; sires; steers
Abstract:
... The septin 7 (CDC10) gene, involved in cellular proliferation, has been previously shown to be expressed at different levels in the longissimus muscle (LM) between low-marbled and high-marbled steer groups by differential-display PCR. It is located within the genomic region of a quantitative trait locus for marbling, and thus was considered as a positional functional candidate gene for marbling. I ...
DOI:
10.1016/j.meatsci.2015.05.017

4. Changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum muscle during conditioning as assessed by a trained sensory panel

Author:
North, M.K.; Hoffman, L.C.
Source:
Meat science 2015 v.108 pp. 1-8
ISSN:
0309-1740
Subject:
Antidorcas marsupialis; bags; cooked foods; cooking quality; females; juiciness; longissimus muscle; males; odors; sensory evaluation
Abstract:
... This study aimed to determine the effect of ageing in vacuum bags at 5.4±0.60°C on the sensory quality of springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) muscle. Four randomly assigned portions of muscle from six male and six female mature springbok were aged for 1, 3, 8 or 28days, after which they were blast frozen. Assessment by a trained sensory panel found a significa ...
DOI:
10.1016/j.meatsci.2015.05.004

5. Development of microbial spoilage and lipid and protein oxidation in rabbit meat

Author:
Nakyinsige, K.; Sazili, A.Q.; Aghwan, Z.A.; Zulkifli, I.; Goh, Y.M.; Abu Bakar, F.; Sarah, S.A.
Source:
Meat science 2015 v.108 pp. 125-131
ISSN:
0309-1740
Subject:
actin; cold storage; hindlimbs; lipid peroxidation; lipids; longissimus muscle; males; malondialdehyde; myosin heavy chains; oxidation; plate count; rabbit meat; rabbits; raw meat; slaughter; spoilage; thiols; troponin T
Abstract:
... This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts ...
DOI:
10.1016/j.meatsci.2015.05.029

6. Dietary vitamin A restriction affects adipocyte differentiation and fatty acid composition of intramuscular fat in Iberian pigs

Author:
Ayuso, M.; Óvilo, C.; Rodríguez-Bertos, A.; Rey, A.I.; Daza, A.; Fenández, A.; González-Bulnes, A.; López-Bote, C.J.; Isabel, B.
Source:
Meat science 2015 v.108 pp. 9-16
ISSN:
0309-1740
Subject:
Iberian (swine breed); adipocytes; body weight; carcass characteristics; diet; fatty acid composition; finishing; growth performance; intramuscular fat; lipid content; lipids; longissimus muscle; swine; vitamin A
Abstract:
... The aim of this study was to investigate whether dietary vitamin A level is associated with differences in adipocyte differentiation or lipid accumulation in Iberian pigs at early growing (35.8kg live weight) and at finishing (158kg live weight). Iberian pigs of 16.3kg live weight were allocated to two feeding groups, one group received 10,000IU of vitamin A/kg diet (control); the other group rece ...
DOI:
10.1016/j.meatsci.2015.04.017

7. Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminase

Author:
Li, Chunqiang; Xiong, Youling L.
Source:
Meat science 2015 v.108 pp. 97-105
ISSN:
0309-1740
Subject:
Fourier transform infrared spectroscopy; circular dichroism spectroscopy; crosslinking; disulfide bonds; heavy meromyosin; hydrogen peroxide; oxidation; oxidative stress; protein-glutamine gamma-glutamyltransferase; swine
Abstract:
... Porcine myofibrillar protein (MP) was oxidatively stressed in an iron–H2O2 radical-producing system then subjected to microbial transglutaminase (TGase, E:S=1:20) at 4°C. Changes in the MP secondary structure and cross-linking site on myosin (subfragments S1, S2, rod, light meromyosin, and heavy meromyosin) after TGase treatment were investigated. Circular dichroism and FTIR recorded unraveling of ...
DOI:
10.1016/j.meatsci.2015.05.024

8. Effect of dietary amylose/amylopectin ratio on growth performance, carcass traits, and meat quality in finishing pigs

Author:
Yang, Can; Chen, Daiwen; Yu, Bing; Huang, Zhiqing; Mao, Xiangbing; Yu, Jie; Zheng, Ping; He, Jun
Source:
Meat science 2015 v.108 pp. 55-60
ISSN:
0309-1740
Subject:
amylopectin; amylose; body weight; carcass characteristics; cholesterol; diet; finishing; firmness; gene expression; gene expression regulation; genes; growth performance; ingestion; intramuscular fat; lipogenesis; liver; longissimus muscle; meat quality; swine; triacylglycerols
Abstract:
... The present study was conducted to evaluate the effect of dietary amylose/amylopectin ratio (DAR) on body health and meat quality in finishing pigs. A total of forty-eight DLY pigs (initial body weight of 74.9±5.0kg) were randomly allotted to two treatments, and fed either with LR (DAR: 12/88) or HR (DAR: 30/70) diet. Results showed that ingestion of a HR diet not only decreased the triacylglycero ...
DOI:
10.1016/j.meatsci.2015.05.026

9. Effect of dietary inclusion of a herbal extract mixture and different oils on pig performance and meat quality

Author:
Hanczakowska, Ewa; Świątkiewicz, Małgorzata; Grela, Eugeniusz R.
Source:
Meat science 2015 v.108 pp. 61-66
ISSN:
0309-1740
Subject:
animal performance; barrows; butylated hydroxytoluene; cholesterol; gilts; health promotion; lemon balm; meat quality; oxidative stability; polyunsaturated fatty acids; pork; rapeseed; rapeseed oil; sage; soybean oil
Abstract:
... The aim of the study was to evaluate the effect of a herbal extract mixture on pig performance and meat quality. The experiment was performed on 60 fatteners (60±0.5–112±2.0kg). Group I (control) was fed with standard feed; groups II and III received the same feed supplemented with 150mg BHT or 500mg of a herbal extract mixture (sage, nettle, lemon balm and coneflower) per kg of feed, respectively ...
DOI:
10.1016/j.meatsci.2015.05.020

10. Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef

Author:
Cho, Soohyun; Kang, Geunho; Seong, Pil-Nam; Park, Beomyoung; Kang, Sun Moon
Source:
Meat science 2015 v.108 pp. 44-49
ISSN:
0309-1740
Subject:
adverse effects; age at slaughter; beef; beef cows; catalase; cold storage; color; enzyme activity; glutathione peroxidase; lipids; longissimus muscle; myoglobin; oxidation; oxidative stability; superoxide dismutase; thiobarbituric acid
Abstract:
... This study investigated the effect of slaughter age on the antioxidant enzyme activity, lipid and protein oxidation, and color stability in striploins (M. longissimus lumborum) from Korean Hanwoo (Bos taurus coreanae) cows of different age groups (1.9 to 3.7, 4.0 to 4.8, 5.0 to 5.7, 6.0 to 6.9, and 7.5 to 11.5yr). Myoglobin content and the activities of catalase, superoxide dismutase, and glutathi ...
DOI:
10.1016/j.meatsci.2015.05.018

11. Horse-meat for human consumption — Current research and future opportunities

Author:
Belaunzaran, Xabier; Bessa, Rui J.B.; Lavín, Paz; Mantecón, Angel R.; Kramer, John K.G.; Aldai, Noelia
Source:
Meat science 2015 v.108 pp. 74-81
ISSN:
0309-1740
Subject:
beef; digestive physiology; emissions; fatty acid composition; food consumption; grazing; horse meat; horses; humans; methane; muscles; nutritive value; omega-3 fatty acids; polyunsaturated fatty acids; red meat; trade; Western European region
Abstract:
... The consumption of horse-meat is currently not popular in most countries, but because of its availability and recognized nutritional value consumption is slowly increasing in several western European countries based on claims that it could be an alternative red meat. In this review, horse-meat production, trade and supply values have been summarized. In addition, the advantage of horse production ...
DOI:
10.1016/j.meatsci.2015.05.006

12. Lung lesions increase the risk of reduced meat quality of slaughter pigs

Author:
Permentier, L.; Maenhout, D.; Deley, W.; Broekman, K.; Vermeulen, L.; Agten, S.; Verbeke, G.; Aviron, J.; Geers, R.
Source:
Meat science 2015 v.108 pp. 106-108
ISSN:
0309-1740
Subject:
backfat; carcass weight; drip loss; fat thickness; meat quality; muscles; pH; risk; risk reduction; slaughter; swine
Abstract:
... Lung lesions of about 1000 pigs (nN) were scored in the slaughter line. Carcass weight, back fat thickness, loin muscle depth, pHi and PQMi were measured on 460 pigs. Twenty-four hours after slaughter pHu, PQMu, brightness, redness, yellowness and drip loss were measured on 59 carcasses. A score for lung lesions was assessed at batch level, based on observations of all pigs in that batch, i.e. abo ...
DOI:
10.1016/j.meatsci.2015.06.005

13. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

Author:
Omer, M.K.; Prieto, B.; Rendueles, E.; Alvarez-Ordoñez, A.; Lunde, K.; Alvseike, O.; Prieto, M.
Source:
Meat science 2015 v.108 pp. 115-119
ISSN:
0309-1740
Subject:
Enterobacteriaceae; fermentation; fermented meat; high pressure treatment; meat aging; microbiological quality; pH; raw meat; sausages; sensory properties; water activity
Abstract:
... The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were ...
DOI:
10.1016/j.meatsci.2015.05.002

14. Novel SNPs in the Ankyrin 1 gene and their association with beef quality traits

Author:
Horodyska, J.; Sweeney, T.; Ryan, M.; Hamill, R.M.
Source:
Meat science 2015 v.108 pp. 88-96
ISSN:
0309-1740
Subject:
Charolais; alleles; beef; beef quality; cattle; complementary DNA; crossbreds; exons; genotyping; haplotypes; intramuscular fat; juiciness; pH; promoter regions; sarcomeres; single nucleotide polymorphism; texture
Abstract:
... Single nucleotide polymorphisms (SNPs) in the promoter region of bovine Ankyrin 1 (ANK1) have been associated with tenderness and intramuscular fat level in beef. The objectives of this study were to characterise novel DNA variants in the coding region of bovine ANK1 and test for association with beef quality traits. A 3kb region of ANK1 cDNA was amplified and sequenced in 32 Charolais cattle usin ...
DOI:
10.1016/j.meatsci.2015.04.019

15. Pathophysiology of free-bullet slaughter of horses and ponies

Author:
Gibson, Troy J.; Bedford, Elisabeth M.; Chancellor, Natalie M.; Limon, Georgina
Source:
Meat science 2015 v.108 pp. 120-124
ISSN:
0309-1740
Subject:
brain stem; cerebellum; horses; hypothalamus; pathophysiology; slaughter; slaughterhouses; thalamus
Abstract:
... Forty-six equines were observed during routine commercial slaughter in an abattoir. The animals were shot once with a .22 calibre long rifle with hollow point rounds. Indicators of sensibility/insensibility were evaluated immediately after the shot (prior to exsanguination) and the resulting pathophysiology of free-bullet injury was assessed. All animals were rendered immediately insensible, with ...
DOI:
10.1016/j.meatsci.2015.06.007

16. Physicochemical properties of foal meat as affected by cooking methods

Author:
Lorenzo, José M.; Cittadini, Aurora; Munekata, Paulo E.; Domínguez, Rubén
Source:
Meat science 2015 v.108 pp. 50-54
ISSN:
0309-1740
Subject:
baking; color; cooking quality; foals; frying; grilling; lipid peroxidation; meat; microwave treatment; olive oil; physicochemical properties; roasting; statistical analysis; steaks; temperature; texture; thiobarbituric acid-reactive substances
Abstract:
... The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (P<0.001), being lower in foal steaks cooked in the grill (25.8%) and higher in foal samples ...
DOI:
10.1016/j.meatsci.2015.05.021

17. Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device

Author:
Fowler, Stephanie M.; Schmidt, Heinar; van de Ven, Remy; Wynn, Peter; Hopkins, David L.
Source:
Meat science 2015 v.108 pp. 138-144
ISSN:
0309-1740
Subject:
Raman spectroscopy; collagen; color; cooking quality; freezing; meat quality; muscles; particle size; prediction; sarcomeres; sheep; thawing
Abstract:
... Complementary studies were conducted to determine the potential for a Raman spectroscopic hand held device to predict meat quality traits of fresh lamb m. semimembranosus (topside) after ageing and freezing/thawing. Spectra were collected from 80 fresh muscles at 24h and 5d PM, another 80 muscles were measured at 24h, 5d and following freezing/thawing. Shear force, cooking loss, sarcomere length, ...
DOI:
10.1016/j.meatsci.2015.06.010

18. Predicting pork quality using Vis/NIR spectroscopy

Author:
Balage, Juliana Monteiro; da Luz e Silva, Saulo; Gomide, Catarina Abdalla; Bonin, Marina de Nadai; Figueira, Ana Cristina
Source:
Meat science 2015 v.108 pp. 37-43
ISSN:
0309-1740
Subject:
color; intramuscular fat; juiciness; least squares; meat quality; models; near-infrared spectroscopy; pH; pork; prediction
Abstract:
... Visible and near-infrared reflectance spectroscopy (Vis/NIRS) was used to predict the ultimate pH (pHu), color, intramuscular fat (IMF) and shear force (WBSF) of pork samples and to build classifiers capable of categorizing the samples by tenderness (tender or tough) and juiciness (juicy and dry). Spectra were collected from 400 to 1495nm, and 200 data points were generated for every sample (n=134 ...
DOI:
10.1016/j.meatsci.2015.04.018

19. Preliminary study of FMO1, FMO5, CYP21, ESR1, PLIN2 and SULT2A1 as candidate gene for compounds related to boar taint

Author:
Neuhoff, Christiane; Gunawan, Asep; Farooq, Malik Omar; Cinar, Mehmet Ulas; Große-Brinkhaus, Christine; Sahadevan, Sudeep; Frieden, Luc; Tesfaye, Dawit; Tholen, Ernst; Looft, Christian; Schellander, Karl; Uddin, Muhammad Jasim
Source:
Meat science 2015 v.108 pp. 67-73
ISSN:
0309-1740
Subject:
boar taint; boars; gene expression; genes; liver; messenger RNA; proteins; single nucleotide polymorphism; skatole; tissues
Abstract:
... An association study between polymorphisms of six genes and boar taint related compounds androstenone, skatole and indole was performed in a boar population (n=370). Significant association (P<0.05) was detected for SNP of FMO5 (g.494A>G) with all boar taint compounds, SNP of CYP21 (g.3911T>C) with skatole and indole, and SNP of ESR1 (g.672C>T) with androstenone and indole. mRNA expression of CYP2 ...
DOI:
10.1016/j.meatsci.2015.05.025

20. Red meat consumption and ischemic heart disease. A systematic literature review

Author:
Lippi, Giuseppe; Mattiuzzi, Camilla; Sanchis-Gomar, Fabian
Source:
Meat science 2015 v.108 pp. 32-36
ISSN:
0309-1740
Subject:
dietary recommendations; epidemiological studies; meat consumption; myocardial ischemia; red meat; risk factors
Abstract:
... Several lines of evidence attest that diet may strongly influence the cardiovascular risk. We performed an electronic search in Medline (with PubMed interface), Scopus and ISI Web of Science, to identify epidemiological studies on the association between red meat intake and the overall risk of ischemic heart disease (IHD). Eleven studies (8 prospective and 3 case–control) were finally selected for ...
DOI:
10.1016/j.meatsci.2015.05.019