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You searched for: Journal Meat science Remove constraint Journal: Meat science Publication Year 2005 Remove constraint Publication Year: 2005 Source 2005 v.69 no.2 Remove constraint Source: 2005 v.69 no.2
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1. An evaluation of selected methods for the decontamination of cattle hides prior to skinning

Author:
Small, A.; Wells-Burr, B.; Buncic, S.
Source:
Meat science 2005 v.69 no.2 pp. 263-268
ISSN:
0309-1740
Subject:
beef cattle; hides and skins; decontamination; methodology; microbial load; sanitizers; beef carcasses; food sanitation; slaughterhouses; hot water treatment; quaternary ammonium compounds; antimicrobial properties; plate count
Abstract:
... The effectiveness of different decontamination treatments in reducing microbial loads on cattle hides was assessed. The 10-s hide treatments were conducted using a wet-and-dry vacuum cleaner filled with one of the liquids (heated to 50 degrees C) indicated below, followed or not by 10-min drying in the air. Also, the hide was clipped, followed or not by 10-s singeing using a hand-held blowtorch. B ...
DOI:
10.1016/j.meatsci.2004.07.005
PubMed:
22062817

2. Characteristics of impala (Aepyceros melampus) skeletal muscles

Author:
Kohn, T.A.; Kritzinger, B.; Hoffman, L.C.; Myburgh, K.H.
Source:
Meat science 2005 v.69 no.2 pp. 277-282
ISSN:
0309-1740
Subject:
Aepyceros melampus; game animals; alternative livestock; sarcoplasmic reticulum; citrate (si)-synthase; phosphofructokinases; enzyme activity; myosin heavy chains; meat quality
Abstract:
... The aim of this study was to determine citrate synthase (CS), phosphofructokinase (PFK) activities and myosin heavy chain (MHC) isoform contents in four muscle groups (semimembranosus (S), deltoideus (D), longissimus lumborum (LL), and psoas major (PM)) of impala (n = 6). All four muscle groups expressed predominantly MHC IIa (means of 55 +/- 22-93 +/- 12%). MHC IIx was only expressed in D. In D, ...
DOI:
10.1016/j.meatsci.2004.07.007
PubMed:
22062819

3. Characterization of the microbial flora from a traditional Greek fermented sausage

Author:
Drosinos, E.H.; Mataragas, M.; Xiraphi, N.; Moschonas, G.; Gaitis, F.; Metaxopoulos, J.
Source:
Meat science 2005 v.69 no.2 pp. 307-317
ISSN:
0309-1740
Subject:
sausages; fermentation; fermented foods; cultured product starters; screening; microbial physiology; lactic acid bacteria; taxonomy; Micrococcus; Gram-positive bacteria; isolation; biochemical compounds
Abstract:
... The microbial flora of naturally fermented sausages was studied. Lactic acid bacteria were the dominant species at the end of fermentation in all 3 batches (ca. 10(8) cfu g(-1)). Enterobacteria, Pseudomonas, yeasts and aerobic spore-formers decreased during fermentation and the ripening process and were below the detection limit in the end product. Enterococci exceeded 10(4)-10(5) cfu g(-1) during ...
DOI:
10.1016/j.meatsci.2004.07.012
PubMed:
22062823

4. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

Author:
Sebranek, J.G.; Sewalt, V.J.H.; Robbins, K.L.; Houser, T.A.
Source:
Meat science 2005 v.69 no.2 pp. 289-296
ISSN:
0309-1740
Subject:
sausages; natural additives; rosemary; flavorings; plant extracts; antioxidant activity; butylated hydroxyanisole; butylated hydroxytoluene; precooked foods; frozen meat; lipid peroxidation; thiobarbituric acid-reactive substances; sensory evaluation; color; flavor; food storage; refrigeration; storage time; shelf life; pork
Abstract:
... A commercial rosemary extract was evaluated for antioxidant effectiveness at concentrations of 1500 and 2500 ppm in frozen and precooked-frozen pork sausage, and from 500 to 3000 ppm in refrigerated, fresh pork sausage. Thiobarbituric acid-reactive substances (TBARS), objective color values and sensory panel scores, were assessed. For refrigerated sausage, the rosemary extract at 2500 ppm was equa ...
DOI:
10.1016/j.meatsci.2004.07.010
PubMed:
22062821

5. Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

Author:
Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D.
Source:
Meat science 2005 v.69 no.2 pp. 233-242
ISSN:
0309-1740
Subject:
lambs; lamb feeding; experimental diets; dietary fat; linseed oil; fish oils; protected fat; conjugated linoleic acid; linolenic acid; omega-3 fatty acids; omega-6 fatty acids; fat intake; algae and seaweeds; longissimus dorsi; lamb meat; lipid content; fatty acid composition; cooked foods; grilling; volatile organic compounds; high fat diet; docosahexaenoic acid; eicosapentaenoic acid; flavor compounds
Abstract:
... The effect on lamb muscle of five dietary supplements high in polyunsaturated fatty acids (PUFA) was measured. The supplements were linseed oil, fish oil, protected lipid (high in linoleic acid (C18:2 n-6) and alpha-linolenic acid (C18:3 n-3)), fish oil/marine algae (1:1), and protected lipid/marine algae (1:1). Eicosapentaenoic acid (C20:5 n-3) and docosahexaenoic acid (C22:6 n-3) were found in t ...
DOI:
10.1016/j.meatsci.2004.07.002
PubMed:
22062813

6. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef

Author:
Suman, S.P.; Faustman, C.; Lee, S.; Tang, J.; Sepe, H.A.; Vasudevan, P.; Annamalai, T.; Manojkumar, M.; Marek, P.; Venkitanarayanan, K.S.
Source:
Meat science 2005 v.69 no.2 pp. 363-369
ISSN:
0309-1740
Subject:
ground beef; hamburgers; food additives; food packaging; packaging materials; plastic film; modified atmosphere packaging; oxygen; nitrogen; food storage; storage temperature; storage time; discoloration; oxidation; cooking; cooking quality; aerobic conditions; frozen meat; raw meat; redox reactions; beef quality; color; reducing agents
Abstract:
... Premature browning (PMB) was investigated in ground beef patties with (0.04%, w/w) and without erythorbate. In Experiment 1, patties were stored at 4 degrees C for 48 h; at -18 degrees C for 21 days; or at -18 degrees C for 21 days, thawed at 4 degrees C for 24 h; and cooked. Bulk ground beef was stored at -18 degrees C for 24 days, thawed for 24 h at 4 degrees C, and patties prepared and cooked i ...
DOI:
10.1016/j.meatsci.2004.08.008
PubMed:
22062829

7. Effect of radiation processing on the quality of chilled meat products

Author:
Kanatt, S.R.; Chander, R.; Sharma, A.
Source:
Meat science 2005 v.69 no.2 pp. 269-275
ISSN:
0309-1740
Subject:
traditional foods; cuisine; meat products; chicken meat; mutton; pork; cold storage; frozen foods; food packaging; storage time; food irradiation; ionizing radiation; shelf life; lipid peroxidation; thiobarbituric acid-reactive substances; sensory evaluation; appearance (quality); flavor; texture; food acceptability; plate count; viability; food contamination; bacterial contamination; India
Abstract:
... Effect of radiation processing on the shelf-life and safety of some ethnic Indian meat products like chicken chilly, mutton shammi kababs and pork salami during chilled storage was investigated. Radiation processing resulted in dose dependent reduction in microbial counts. A dose of 3 kGy was found to be optimal for the shelf-life extension. In all the three irradiated (3 kGy) meat products the sh ...
DOI:
10.1016/j.meatsci.2004.07.006
PubMed:
22062818

8. Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casings

Author:
Houben, J.H.; Bakker, W.A.M.; Keizer, G.
Source:
Meat science 2005 v.69 no.2 pp. 209-214
ISSN:
0309-1740
Subject:
sausage casings; food quality; meat processing; sausages; product defects; sodium phosphate; surface quality; friction; chemical treatment; food processing quality
Abstract:
... The defective gliding of certain natural casings during the stuffing of sausages is an important problem in the meat processing industry. The gliding behaviour of (defective) hog and sheep casings was assessed with a newly developed instrument, and by a technologist during the stuffing of sausages. Casings were treated with 0.01 M trisodium phosphate; control casings were untreated. Cooked and smo ...
DOI:
10.1016/j.meatsci.2004.06.023
PubMed:
22062810

9. High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork Marengo, a low acidic particulate food product

Author:
Moerman, F.
Source:
Meat science 2005 v.69 no.2 pp. 225-232
ISSN:
0309-1740
Subject:
food preservation; pork; low acid foods; stews; carrots; peas; food matrix; ready-to-eat foods; inoculum density; vegetative cells; bacterial spores; food spoilage; microorganisms; food contamination; high pressure treatment; temperature; cold storage; storage time; viability; plate count
Abstract:
... To prolong the shelf-life of particulate food products, high pressure processing is one of the emerging technologies to be studied as an alternative to classical pasteurization and sterilization by heat. Pork Marengo (a low acidic, partially prepared stew of pieces pork, carrots and peas) was inoculated with several strains of sporulating and vegetative microorganisms. The microbial spoilage of th ...
DOI:
10.1016/j.meatsci.2004.07.001
PubMed:
22062812

10. Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham--a Thai fermented pork sausage

Author:
Visessanguan, W.; Benjakul, S.; Panya, A.; Kittikun, C.; Assavanig, A.
Source:
Meat science 2005 v.69 no.2 pp. 355-362
ISSN:
0309-1740
Subject:
water content; ground pork; minced meat; skin; sausages; fermented foods; meat quality; physicochemical properties; water binding capacity; texture; hardness; cohesion; shrinkage; ash content; protein content; lipid content; pH; titratable acidity; shear strength; sensory evaluation; color; flavor; sourness; food acceptability; Thailand
Abstract:
... The effects of incorporating varying levels of minced pork and rind on physico-chemical and sensory quality of Nham were studied. An increase in cooked pork rind resulted in higher moisture, lipid, and initial pH values of Nham (P < 0.05). However, no significant effects were observed on fermentation characteristics of Nham (P > 0.05). At the end of fermentation, Nham with a higher meat component ...
DOI:
10.1016/j.meatsci.2004.08.006
PubMed:
22062828

11. Non-destructive estimation of the intramuscular fat content of the longissimus muscle of pigs by means of spectral analysis of ultrasound echo signals

Author:
Morlein, D.; Rosner, F.; Brand, S.; Jenderka, K.V.; Wicke, M.
Source:
Meat science 2005 v.69 no.2 pp. 187-199
ISSN:
0309-1740
Subject:
pork; longissimus dorsi; lipid content; meat quality; pig carcasses; carcass composition; estimation; spectral analysis; echocardiography; acoustic properties; carcass characteristics; least squares; discriminant analysis; carcass grading
Abstract:
... The eating quality of porcine meat is supposed to increase with increasing intramuscular fat content (IMF). The aim of this study was to investigate the use of acoustic parameters obtained by spectral analysis of ultrasound echo signals to non-destructively predict intramuscular fat content of porcine longissimus muscle. Ultrasound is regarded as a promising non-destructive technique to characteri ...
DOI:
10.1016/j.meatsci.2004.06.011
PubMed:
22062808

12. Performance and meat quality of organically versus conventionally fed and housed pigs from weaning till slaughtering

Author:
Millet, S.; Raes, K.; Broeck, W. van den; Smet, S. de; Janssens, G.P.J.
Source:
Meat science 2005 v.69 no.2 pp. 335-341
ISSN:
0309-1740
Subject:
swine; crossbreds; weanlings; swine housing; organic production; swine feeding; feed intake; animal growth; feed conversion; slaughter weight; pig carcasses; carcass characteristics; meat quality; carcass composition
Abstract:
... The effects of organic nutrition on growth performance, meat and carcass traits in either a conventional or an organic housing unit from weaning till slaughtering were evaluated in terminal crossbreeds of a paternal line and a maternal 3-way crossbreed of Seghers hybrid. All pigs were reared in a conventional way from birth till weaning (4 weeks). One week after weaning they were moved to either a ...
DOI:
10.1016/j.meatsci.2004.08.003
PubMed:
22062826

13. Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing¡salting

Author:
Barat, J.M.; Grau, R.; Ibanez, J.B.; Fito, P.
Source:
Meat science 2005 v.69 no.2 pp. 201-208
ISSN:
0309-1740
Subject:
water content; ham; raw meat; frozen meat; thawing; salting; brining; sodium chloride; vacuum processing; diffusion; mass transfer; temperature; relative humidity; food processing quality; drip loss; shrinkage; cured meats
Abstract:
... The use of the simultaneous brine thawing/salting on frozen raw material was compared in a previous work with the traditional pile salting method. The aim of this study was to characterise and compare the post-salting stage in Spanish cured ham production by processing fresh and thawed raw material with the traditional pile salting method (which can be considered as the reference method), with the ...
DOI:
10.1016/j.meatsci.2004.05.020
PubMed:
22062809

14. Prediction of the chemical composition of freeze dried ostrich meat with near infrared reflectance spectroscopy

Author:
Viljoen, M.; Hoffman, L.C.; Brand, T.S.
Source:
Meat science 2005 v.69 no.2 pp. 255-261
ISSN:
0309-1740
Subject:
ostriches; alternative livestock; poultry meat; freeze drying; chemical composition; meat composition; prediction; near-infrared reflectance spectroscopy; crude protein; ash content; dry matter content; lipid content; calibration
Abstract:
... Near infrared reflectance spectroscopy (NIRS) was used to predict the chemical composition of freeze-dried ostrich meat samples. Tenderloin (M. ambiens), big drum (M. iliofibularis) and fan fillet (M. gastrocnemius) samples (n = 160) were included in the study. Samples were minced, freeze-dried and analysed according to standard laboratory procedures for ash, dry matter (DM), crude protein (CP) an ...
DOI:
10.1016/j.meatsci.2004.07.008
PubMed:
22062816

15. PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll

Author:
Daigle, S.P.; Schillng, M.W.; Marriott, N.G.; Wang, H.; Barbeau, W.E.; Williams, R.C.
Source:
Meat science 2005 v.69 no.2 pp. 319-324
ISSN:
0309-1740
Subject:
water content; luncheon meats; turkey meat; breast muscle; collagen; pale soft exudative meat; soy protein; plant protein concentrates; carrageenan; water holding capacity; binding capacity; cooking quality; sensory evaluation; smell; color; texture; food acceptability; consumer acceptance
Abstract:
... A randomized complete block design with five treatments (100% pale, soft, and exudative-like (PSE-like), 100% PSE-like + 1.5% collagen, 100% PSE-like + 0.30% kappa-/iota-carrageenan, 100% PSE-like + 1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of meat raw material, turkey collagen (TC), soy protein concentrate (SPC), and carrageenan (CG) on p ...
DOI:
10.1016/j.meatsci.2004.08.001
PubMed:
22062824

16. Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops

Author:
Verbeke, W.; Smet, S. de; Vackier, I.; Oeckel, M.J. van; Warnants, N.; Kenhove, P. van
Source:
Meat science 2005 v.69 no.2 pp. 343-354
ISSN:
0309-1740
Subject:
pork; chops; drip loss; marbling; color; lipid content; consumer surveys; sociodemographic characteristics; consumer attitudes; consumer preferences; food choices; Belgium
Abstract:
... This study investigates the role of drip, colour, marbling and fat cover as intrinsic search cues in the formation of pork chop preferences and individual determinants. Data are collected from a sample of 443 pork consumers in Belgium through using repeated selection of chops from randomised photobooks and questionnaires including socio-demographic, attitudinal and behavioural variables. Data anal ...
DOI:
10.1016/j.meatsci.2004.08.005
PubMed:
22062827

17. Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

Author:
Serra, X.; Ruiz-Ramirez, J.; Arnau, J.; Gou, P.
Source:
Meat science 2005 v.69 no.2 pp. 249-254
ISSN:
0309-1740
Subject:
ham; dried meat; cured meats; water activity; water content; drying quality; meat quality; texture; hardness; cohesion; physicochemical properties
Abstract:
... Instrumental texture parameters of m. biceps femoris (BF) samples from six commercial dry-cured hams, dried to a different degree, were related to water activity and water content. Samples were carved into cubes and Texture Profile Analysis (compression 50%, 10 mm high samples), water activity (a(w) 25 degrees C) and water content analyses were performed. A negative non-linear relationship between ...
DOI:
10.1016/j.meatsci.2004.07.004
PubMed:
22062815

18. The eating quality of Canadian pork and its relationship with intramuscular fat

Author:
Fortin, A.; Robertson, W.M.; Tong, A.K.W.
Source:
Meat science 2005 v.69 no.2 pp. 297-305
ISSN:
0309-1740
Subject:
pork; lipid content; carcass composition; longissimus dorsi; loins (meat cut); meat quality; sensory properties; meat tenderness; juiciness; texture; shear strength; off flavors; mouthfeel; gender differences; Canada
Abstract:
... This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <1%, 1.0-1.49%, 1.5-1.99%, 2.0-2.49% and 2.5-3.0%) produced from Canadian pigs on the eating attributes of pork loin. Sensory and instrumental eating attributes were determined on 85 pork loins (m. longissimus lumborum and thoracis). The following correlations were found between IMF and eating attributes: s ...
DOI:
10.1016/j.meatsci.2004.07.011
PubMed:
22062822

19. The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and post-slaughter

Author:
Maher, S.C.; Mullen, A.M.; Buckley, D.J.; Kerry, J.P.; Moloney, A.P.
Source:
Meat science 2005 v.69 no.2 pp. 215-224
ISSN:
0309-1740
Subject:
water content; Belgian Blue; steers; beef cattle; animal husbandry; animal handling; slaughter; beef carcasses; longissimus dorsi; rigor mortis; pH; biochemical mechanisms; sarcomeres; proteolysis; glycolysis; beef quality; meat tenderness; temperature; shear strength; adenine; collagen; troponins; lipid content; protein content
Abstract:
... The objective of this experiment was to determine the contribution of some biochemical processes of postmortem muscle to the variation in tenderness of beef from Belgian Blue bull cross Holstein-Friesian steers (n = 10). These animals were managed optimally from conception to consumption with the aim of reducing tenderness variation. The M. longissimus dorsi (LD) from the left hand side (LHS) and ...
DOI:
10.1016/j.meatsci.2004.06.024
PubMed:
22062811

20. Variations in product-related parameters during the standardised manufacture of a semi-dry fermented sausage

Author:
Houben, J.H.; Hooft, B.J. van't
Source:
Meat science 2005 v.69 no.2 pp. 283-287
ISSN:
0309-1740
Subject:
pork; sausages; fermented foods; dried meat; meat aging; processing stages; texture; food processing quality; pH; water activity; modulus of elasticity; deformation; shrinkage; stress relaxation; process control; acidification
Abstract:
... In the industry there is a tendency to shorten production processes of semi-dry fermented sausages (SFDS). Emerging problems then are generally related to product flavour and texture. Five batches of the same product were produced under pilot-plant conditions, following strictly standardised procedures. At pre-determined time intervals in the early ripening stage weight loss, pH and a(w) values we ...
DOI:
10.1016/j.meatsci.2004.07.009
PubMed:
22062820