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Meat science
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7995-2005
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2005 v.69 no.2
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- Author:
- Small, A.; Wells-Burr, B.; Buncic, S.
- Source:
- Meat science 2005 v.69 no.2 pp. 263-268
- ISSN:
- 0309-1740
- Subject:
- antimicrobial properties; beef carcasses; slaughterhouses; microbial load; decontamination; sanitizers; hides and skins; beef cattle; plate count; quaternary ammonium compounds; food sanitation; hot water treatment
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.005
- Author:
- Kanatt, S.R.; Chander, R.; Sharma, A.
- Source:
- Meat science 2005 v.69 no.2 pp. 269-275
- ISSN:
- 0309-1740
- Subject:
- pork; shelf life; mutton; ionizing radiation; lipid peroxidation; food packaging; traditional foods; bacterial contamination; sensory evaluation; texture; chicken meat; food acceptability; appearance (quality); storage time; plate count; flavor; food irradiation; thiobarbituric acid-reactive substances; viability; food contamination; cuisine; frozen foods; cold storage; 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
- https://doi.org/10.1016/j.meatsci.2004.07.006
- 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:
- mouthfeel; lipid content; pork; juiciness; shear strength; texture; off flavors; gender differences; carcass composition; meat tenderness; longissimus muscle; loins (meat cut); 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
- https://doi.org/10.1016/j.meatsci.2004.07.011
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.009
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.007
- 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:
- fermentation; Micrococcus; taxonomy; fermented foods; lactic acid bacteria; microbial physiology; biochemical compounds; sausages; screening; Gram-positive bacteria; cultured product starters
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.012
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.010
- 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:
- high fat diet; cooked foods; dietary fat; fatty acid composition; algae; volatile organic compounds; lambs; fat intake; flavor compounds; conjugated linoleic acid; omega-6 fatty acids; linolenic acid; omega-3 fatty acids; protected fat; longissimus muscle; fish oils; lipid content; lamb meat; docosahexaenoic acid; eicosapentaenoic acid; experimental diets; linseed oil; lamb feeding; grilling
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.002
- 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; beef quality; food packaging; hamburgers; raw meat; cooking; food additives; aerobic conditions; modified atmosphere packaging; food storage; storage temperature; oxidation; cooking quality; oxygen; packaging materials; discoloration; storage time; frozen meat; plastic film; nitrogen; reducing agents; color
- 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
- https://doi.org/10.1016/j.meatsci.2004.08.008
- 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:
- food processing quality; sodium phosphate; meat processing; product defects; friction; sausage casings; sausages; chemical treatment; surface 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
- https://doi.org/10.1016/j.meatsci.2004.06.023
- Author:
- Moerman, F.
- Source:
- Meat science 2005 v.69 no.2 pp. 225-232
- ISSN:
- 0309-1740
- Subject:
- pork; food spoilage; viability; peas; vegetative cells; food contamination; food matrix; inoculum density; food preservation; stews; high pressure treatment; storage time; plate count; bacterial spores; temperature; carrots; low acid foods; cold storage; ready-to-eat foods
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.001
- 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:
- minced meat; sourness; hardness; texture; sensory evaluation; fermented foods; ground pork; titratable acidity; food acceptability; shear strength; water content; cohesion; lipid content; water binding capacity; meat quality; shrinkage; ash content; pH; color; sausages; protein content; 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
- https://doi.org/10.1016/j.meatsci.2004.08.006
- 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:
- lipid content; pork; estimation; carcass characteristics; discriminant analysis; carcass grading; echocardiography; meat quality; least squares; pig carcasses; acoustic properties; longissimus muscle; spectral analysis; carcass composition
- 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
- https://doi.org/10.1016/j.meatsci.2004.06.011
14. 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
- https://doi.org/10.1016/j.meatsci.2004.08.001
- 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
- https://doi.org/10.1016/j.meatsci.2004.08.003
- 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
- https://doi.org/10.1016/j.meatsci.2004.05.020
- Author:
- Viljoen, M.; Hoffman, L.C.; Brand, T.S.
- Source:
- Meat science 2005 v.69 no.2 pp. 255-261
- ISSN:
- 0309-1740
- Subject:
- lipid content; meat composition; dry matter content; freeze drying; alternative livestock; ostriches; calibration; near-infrared spectroscopy; crude protein; ash content; poultry meat; prediction
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.008
18. 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
- https://doi.org/10.1016/j.meatsci.2004.08.005
- 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:
- dried meat; cured meats; texture; hardness; meat quality; cohesion; ham; drying quality; water content; water activity
- 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
- https://doi.org/10.1016/j.meatsci.2004.07.004
- 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:
- beef quality; beef cattle; slaughter; beef carcasses; sarcomeres; steers; glycolysis; biochemical mechanisms; Belgian Blue; shear strength; adenine; proteolysis; collagen; water content; longissimus muscle; temperature; animal handling; lipid content; rigor mortis; troponins; meat tenderness; pH; 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
- https://doi.org/10.1016/j.meatsci.2004.06.024