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Meat science
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7995-2005
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2005 v.70 no.1
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- Author:
- Person, R.C.; McKenna, D.R.; Ellebracht, J.W.; Griffin, D.B.; McKeith, F.K.; Scanga, J.A.; Belk, K.E.; Smith, G.C.; Savell, J.W.
- Source:
- Meat science 2005 v.70 no.1 pp. 91-97
- ISSN:
- 0309-1740
- Subject:
- drip loss; sensory evaluation; meat processing; pale soft exudative meat; vacuum packaging; food storage; appearance (quality); ham; storage time; water holding capacity; pH; refrigeration; color; flavor; frozen meat; palatability; cooking quality
- Abstract:
- ... Impact of fresh ham quality on finished ham product characteristics was evaluated. Bone-in hams destined for spiral-sliced ham manufacturing were sorted into two pH groups before processing: pH less than or equal to 5.5 and pH greater than or equal to 5.6. For boneless hams, raw materials were sorted into groups with different levels of pale, soft, and exudative (PSE) product before manufacturing ...
- DOI:
- 10.1016/j.meatsci.2005.01.001
- PubMed:
- 22063284
- https://doi.org/10.1016/j.meatsci.2005.01.001
- Author:
- Person, R.C.; McKenna, D.R.; Griffin, D.B.; McKeith, F.K.; Scanga, J.A.; Belk, K.E.; Smith, G.C.; Savell, J.W.
- Source:
- Meat science 2005 v.70 no.1 pp. 121-131
- ISSN:
- 0309-1740
- Subject:
- thickness; hardness; consumer preferences; meat cuts; sensory evaluation; palatability; yields; food acceptability; cured meats; meat grades; appearance (quality); processed foods; smoking quality; bacon; taste; lipid content; meat quality; slicing; color; lean meat; saltiness
- Abstract:
- ... Impact of belly thickness on processing yields and consumer evaluations of finished bacon products was measured. Before processing through a commercial facility, pork bellies (n = 96 per group) were sorted into three target thickness groups: "thin" (approximately 2.0 cm); "average" (approximately 2.5 cm); "thick" (approximately 3.0 cm). Processing yields at various production points were recorded ...
- DOI:
- 10.1016/j.meatsci.2004.12.012
- PubMed:
- 22063288
- https://doi.org/10.1016/j.meatsci.2004.12.012
- Author:
- Sarries, M.V.; Beriain, M.J.
- Source:
- Meat science 2005 v.70 no.1 pp. 141-152
- ISSN:
- 0309-1740
- Subject:
- glycogen; carcass weight; foals; carcass yield; meat composition; males; slaughter weight; females; horse meat; feed conversion; dressing percentage; collagen; water content; longissimus muscle; animal feeding; water holding capacity; solubility; meat aging; backfat; animal growth; oats; rigor mortis; meat quality; ash content; pH; color; feed concentrates; protein content; lean meat
- Abstract:
- ... This research was conducted to characterize the carcass traits and meat quality of 16-month and 24-month old foals (33 males and 23 females) reared in two different livestock production systems. The carcass parameters assessed were conformation, degree of fatness, morphology, weight and carcass meat colour. The physicochemical characteristics and sensory profile of the M. longissimus dorsi (LD) we ...
- DOI:
- 10.1016/j.meatsci.2004.12.006
- PubMed:
- 22063290
- https://doi.org/10.1016/j.meatsci.2004.12.006
- Author:
- Eder, K.; Muller, G.; Kluge, H.; Hirche, F.; Brandsch, C.
- Source:
- Meat science 2005 v.70 no.1 pp. 15-23
- ISSN:
- 0309-1740
- Subject:
- tocopherols; cooked foods; dietary fat; swine feeding; fatty acid composition; lipid peroxidation; raw meat; meat composition; finishing; palm oils; feed conversion; oxidative stability; vitamin supplements; hydroperoxides; thiobarbituric acid-reactive substances; lipid content; boiling; animal growth; soybean oil; experimental diets; cholesterol; sausages; feed concentrates
- Abstract:
- ... The aim of this study was to find out whether concentrations of oxysterols in pig meat are affected by dietary polyunsaturated fatty acids and vitamin E. 48 growth-finishing pigs were fed diets with either palm oil or soybean oil and vitamin E concentrations of 15, 40 or 200 mg/kg. Concentrations of oxysterols were analyzed in fresh and heat-processed (180 degrees C, 20 min) meat (M. longissimus d ...
- DOI:
- 10.1016/j.meatsci.2004.11.016
- PubMed:
- 22063276
- https://doi.org/10.1016/j.meatsci.2004.11.016
- Author:
- Gutierrez, J.; Rubio, M.S.; Mendez, R.D.
- Source:
- Meat science 2005 v.70 no.1 pp. 1-5
- ISSN:
- 0309-1740
- Subject:
- breed differences; carcass yield; lamb meat; Rambouillet; dressing percentage; carcass weight; lean meat; ovine carcasses; genotype; Suffolk (sheep breed); backfat; carcass evaluation; Mexico
- Abstract:
- ... Fifty nine lambs: Pelibuey (P), Suffolk x Pelibuey (SP) and Rambouillet x Pelibuey (RP), were used to evaluate the effect of crossbreeding on carcass characteristics and composition. Following carcass evaluation, muscle, bone, subcutaneous, seam, internal, total fat and other tissues were dissected. Carcass dressing percentage was similar across the three genotypes. The genetic group did not influ ...
- DOI:
- 10.1016/j.meatsci.2004.10.017
- PubMed:
- 22063274
- https://doi.org/10.1016/j.meatsci.2004.10.017
- Author:
- Arguello, A.; Castro, N.; Capote, J.; Solomon, M.
- Source:
- Meat science 2005 v.70 no.1 pp. 173-179
- ISSN:
- 0309-1740
- Subject:
- milk replacer; texture; dairy animals; males; slaughter weight; liveweight gain; goat meat; shear strength; muscle fibers; feed conversion; goat breeds; collagen; water content; animal feeding; water holding capacity; solubility; drip loss; lipid content; rigor mortis; meat quality; ash content; pH; color; suckling; protein content; goat milk; water activity
- Abstract:
- ... Forty male twin kids of the Majorera breed were used in a 2 x 2 design, in which the diet, suckled on dam (SD) or milk replacer (MR) and live weight at slaughter (6 or 10 kg) were the main variables. Muscle pH and colour (CIE, L*a*b*) were determined in the longissimus (LD), semimembranosus (SM) and triceps brachii (TB) muscles, immediately after slaughter and chilling (24 h). Water-holding capaci ...
- Handle:
- 10113/38311
- DOI:
- 10.1016/j.meatsci.2004.12.009
- PubMed:
- 22063294
- https://doi.org/10.1016/j.meatsci.2004.12.009
- Author:
- Nuernberg, K.; Fischer, K.; Nuernberg, G.; Kuechenmeister, U.; Klosowska, D.; Eliminowska-Wenda, G.; Fiedler, I.; Ender, K.
- Source:
- Meat science 2005 v.70 no.1 pp. 63-74
- ISSN:
- 0309-1740
- Subject:
- juiciness; swine feeding; dietary fat; fatty acid composition; vitamin content; swine breeds; carcass weight; pig carcasses; fat intake; carcass yield; males; females; feed conversion; olive oil; dressing percentage; oxidative stability; flavor; castration; backfat; drip loss; experimental diets; vitamin E; linseed oil; meat tenderness; pH; color; muscle fibers; lean meat
- Abstract:
- ... The aim of this study was to alter the fatty acid composition of porcine tissue by accumulating essential fatty acids without adversely affecting carcass composition, muscle structure or meat eating quality. A total of 13 female and 12 castrated Pietrain x German Landrace pigs were fed a basal concentrate diet supplemented with 5% olive oil or 5% linseed oil during the growing-finishing period. Ca ...
- DOI:
- 10.1016/j.meatsci.2004.12.001
- PubMed:
- 22063281
- https://doi.org/10.1016/j.meatsci.2004.12.001
- Author:
- Young, O.A.; Zhang, S.X.; Farouk, M.M.; Podmore, C.
- Source:
- Meat science 2005 v.70 no.1 pp. 133-139
- ISSN:
- 0309-1740
- Subject:
- batters; stress relaxation; acidity; meat protein; cooking quality; cooked foods; sarcoplasmic reticulum; ground beef; beef quality; meat emulsions; sodium pyrophosphate; pH; color; alkalinity; water holding capacity; solubility; food additives; sodium tripolyphosphate
- Abstract:
- ... Longissimus dorsi muscles from six normal- and six high-ultimate pH bulls were selected for fine mincing and subsequent pH adjustment with acid and alkaline pyrophosphate. Four pH treatments were prepared: initially high remains high (mean of pH 6.37), high becomes normal (5.62); initially normal remains normal (5.65), and normal becomes high (6.21). The addition level of phosphate as P2O5 was the ...
- DOI:
- 10.1016/j.meatsci.2004.12.018
- PubMed:
- 22063289
- https://doi.org/10.1016/j.meatsci.2004.12.018
- Author:
- Ellebracht, J.W.; King, D.A.; Castillo, A.; Lucia, L.M.; Acuff, G.R.; Harris, K.B.; Savell, J.W.
- Source:
- Meat science 2005 v.70 no.1 pp. 197-203
- ISSN:
- 0309-1740
- Subject:
- dipping; ground beef; Salmonella Typhimurium; inoculum density; raw meat; lactic acid; bacterial contamination; washing; decontamination; plate count; temperature; grinding; antibacterial properties; solutions; acetic acid; viability; food contamination; pathogen survival; food pathogens; water; pH; Escherichia coli O157
- Abstract:
- ... Peroxyacetic acid was evaluated in four separate trials for ability to reduce populations of Escherichia coli O157:H7 and Salmonella serotype Typhimurium on fresh beef trim. Trial 1 examined the effectiveness of peroxyacetic acid on individual pieces of fresh beef trim. Trial 2 evaluated the efficacy of peroxyacetic acid at low levels of contamination on batches of fresh beef trim. Trial 3 studied ...
- DOI:
- 10.1016/j.meatsci.2005.01.003
- PubMed:
- 22063297
- https://doi.org/10.1016/j.meatsci.2005.01.003
- Author:
- Olfaz, M.; Ocak, N.; Erener, G.; Cam, M.A.; Garipoglu, A.V.
- Source:
- Meat science 2005 v.70 no.1 pp. 7-14
- ISSN:
- 0309-1740
- Subject:
- rams; sheep feeding; sugar beet pulp; hay; experimental diets; dietary fiber; feed intake; feed conversion; animal growth; liveweight gain; slaughter weight; lamb meat; meat composition; pH; carcass weight; carcass yield; dressing percentage; backfat; lean meat; lipid content; fatty acid composition; cooking quality; meat tenderness; juiciness; drip loss; flavor; color; Turkey (country)
- Abstract:
- ... Twenty-one growing male Karayaka sheep were divided into three groups of seven at 12 months of age. All groups received a commercial feed (60%) and roughage (40%). One group received grass hay as roughage (control, C), the other two groups received a mixture in which 40 (0.40SBP) or 60% (0.60SBP) sugar beet pulp (SBP) was used in partial replacement of grass hay in the C group during 56 days. Dry ...
- DOI:
- 10.1016/j.meatsci.2004.11.015
- PubMed:
- 22063275
- https://doi.org/10.1016/j.meatsci.2004.11.015
- Author:
- Descalzo, A.M.; Insani, E.M.; Biolatto, A.; Sancho, A.M.; Garcia, P.T.; Pensel, N.A.; Josifovich, J.A.
- Source:
- Meat science 2005 v.70 no.1 pp. 35-44
- ISSN:
- 0309-1740
- Subject:
- beef cattle; crossbreds; cattle feeding; sown pastures; feed grains; vitamin supplements; alpha-tocopherol; beta-carotene; feed conversion; nutrient availability; slaughter weight; beef carcasses; carcass yield; carcass weight; meat composition; thiobarbituric acid-reactive substances; lipid peroxidation; blood serum; ascorbic acid; antioxidant activity; antioxidants; fatty acid composition; volatile organic compounds; beef quality; Argentina
- Abstract:
- ... Argentine meat has been traditionally produced on pasture. However, to comply with some market requirements, grain finishing is becoming more common among producers. The main goal of the present work was to study lipid oxidation in fresh meat from animals fed different diets in relationship with their antioxidant vitamin status. Attributes were evaluated in beef from pasture or grain-fed animals w ...
- DOI:
- 10.1016/j.meatsci.2004.11.018
- PubMed:
- 22063278
- https://doi.org/10.1016/j.meatsci.2004.11.018
- Author:
- Girish, P.S.; Anjaneyulu, A.S.R.; Viswas, K.N.; Shivakumar, B.M.; Anand, M.; Patel, M.; Sharma, B.
- Source:
- Meat science 2005 v.70 no.1 pp. 107-112
- ISSN:
- 0309-1740
- Subject:
- product authenticity; buffalo meat; meat protein; restriction fragment length polymorphism; mutton; ribosomal RNA; taxonomy; mitochondrial DNA; polymerase chain reaction; adulterated products; processed foods; beef; standards of identity; food composition; raw meat; detection; blended foods
- Abstract:
- ... Adulteration of high quality meat and meat products with their inferior/cheaper counterparts is a problem in the meat industry. The present study investigated the use of polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of the mitochondrial 12S rRNA gene for identification of the origin of meats. PCR-RFLP was applied for species identification of beef, buffalo meat, mut ...
- DOI:
- 10.1016/j.meatsci.2004.12.004
- PubMed:
- 22063286
- https://doi.org/10.1016/j.meatsci.2004.12.004
- Author:
- Serdaroglu, M.; Yildiz-Turp, G.; Abrodimov, K.
- Source:
- Meat science 2005 v.70 no.1 pp. 99-105
- ISSN:
- 0309-1740
- Subject:
- cooked foods; ground beef; lipids; flour; raw meat; food additives; lentils; sensory evaluation; cowpeas; texture; food storage; ingredients; palatability; oxidation; cooking quality; fat substitutes; appearance (quality); chickpeas; water content; flavor; water holding capacity; thiobarbituric acid-reactive substances; lipid content; frozen storage; ash content; low fat foods; color; protein content
- Abstract:
- ... Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than ...
- DOI:
- 10.1016/j.meatsci.2004.12.015
- PubMed:
- 22063285
- https://doi.org/10.1016/j.meatsci.2004.12.015
- Author:
- Hoffman, L.C.; Joubert, M.; Brand, T.S.; Manley, M.
- Source:
- Meat science 2005 v.70 no.1 pp. 45-53
- ISSN:
- 0309-1740
- Subject:
- water content; ostriches; alternative livestock; Struthio; poultry feeding; dietary fat; fish oils; experimental diets; sown pastures; oats; fat intake; poultry meat; meat composition; fatty acid composition; sensory evaluation; off odors; flavor; juiciness; meat tenderness; lipid content; cooking quality; drip loss; shear strength; texture; color; protein content; ash content; high energy diet
- Abstract:
- ... The effect of different levels of unrefined fish oil in the diet on ostrich Musculus iliofibularis was evaluated in a completely randomised experimental design, where a supplementary energy rich feed, containing 6.7% fish oil, was fed at four different levels over a 7-month period. An increase in the amount of fish oil consumed was found to have had no significant effect on the sensory characteris ...
- DOI:
- 10.1016/j.meatsci.2004.11.019
- PubMed:
- 22063279
- https://doi.org/10.1016/j.meatsci.2004.11.019
- Author:
- Han, J.; Rhee, K.S.
- Source:
- Meat science 2005 v.70 no.1 pp. 25-33
- ISSN:
- 0309-1740
- Subject:
- cooked foods; Caesalpinia sappan; ground beef; lipid peroxidation; medicinal plants; Angelica; plant extracts; lipids; hamburgers; raw meat; food additives; food storage; flavorings; Paeonia; oxidation; goat meat; herbal medicines; storage time; rosemary; oxidative stability; refrigeration; antioxidant activity; thiobarbituric acid-reactive substances; Rehmannia; meat quality; natural additives; color; phenolic compounds
- Abstract:
- ... Ethanol extracts of white peony (WP), red peony (RP), sappanwood (SW), Moutan peony (MP), rehmania (RE) or angelica (AN) were individually added to ground goat meat at 0.5-2.0% (g dry extract/100 g final meat sample), and raw and cooked samples were aerobically refrigerated for 0, 3 or 6 days. These extracts and rosemary extract (RO) were also individually added to salted or unsalted ground beef a ...
- DOI:
- 10.1016/j.meatsci.2004.11.017
- PubMed:
- 22063277
- https://doi.org/10.1016/j.meatsci.2004.11.017
- Author:
- Gerelt, B.; Rusman, H.; Nishiumi, T.; Suzuki, A.
- Source:
- Meat science 2005 v.70 no.1 pp. 55-61
- ISSN:
- 0309-1740
- Subject:
- beef; tenderizing; calcium chloride; osmotic treatment; drying; dried foods; food storage; cold storage; meat aging; crude protein; calpain; calpastatin; enzyme activity; autolysis; proteolysis; protein degradation; meat tenderness; beef quality
- Abstract:
- ... Calpain and calpastatin activities were investigated in calcium-treated beef after osmotic dehydration. Dehydrated beef was soaked in 150 mM calcium chloride solution for 3 h, and then stored for 48 h at 3-4 degrees C. The untreated sample (control) was soaked in deionized water for 3 h instead of calcium chloride solution, after osmotic dehydration. The increase and decrease in the relative activ ...
- DOI:
- 10.1016/j.meatsci.2004.11.020
- PubMed:
- 22063280
- https://doi.org/10.1016/j.meatsci.2004.11.020
17. Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds
- Author:
- Insausti, K.; Goni, V.; Petri, E.; Gorraiz, C.; Beriain, M.J.
- Source:
- Meat science 2005 v.70 no.1 pp. 83-90
- ISSN:
- 0309-1740
- Subject:
- cattle breeds; beef bulls; breed differences; liveweight gain; slaughter weight; slaughter; meat aging; storage time; meat composition; beef quality; cooking quality; volatile organic compounds; flavor compounds; aromatic compounds; headspace analysis; Spain
- Abstract:
- ... The volatile compounds in cooked beef from the local Spanish cattle breeds, Asturiana, Avilena, Parda Alpina, Pirenaica, Retinta, Rubia Gallega, and Morucha, were studied. Bulls were slaughtered at a live weight of 300 and 550 kg and the beef was aged for seven days before cooking. Differences in volatile composition among the breeds were considerable and may contribute to the perception of flavou ...
- DOI:
- 10.1016/j.meatsci.2004.12.003
- PubMed:
- 22063283
- https://doi.org/10.1016/j.meatsci.2004.12.003
- Author:
- Bertram, H.C.; Aaslyng, M.D.; Andersen, H.J.
- Source:
- Meat science 2005 v.70 no.1 pp. 75-81
- ISSN:
- 0309-1740
- Subject:
- pork; juiciness; nuclear magnetic resonance spectroscopy; cooked foods; ovens; sensory evaluation; internal temperature; hardness; meat tenderness; longissimus muscle; water content; stress relaxation; heat treatment; cooking; cooking quality; water activity
- Abstract:
- ... Low-field NMR T2 relaxation was measured continuously during cooking of pork samples (m. longissimus dorsi) to a final temperature of 75 degrees C. Simultaneously the remaining muscle was cooked in an oven to a core temperature of either 62 or 75 degrees C and subsequently evaluated by a sensory panel. Highly significant effects of final cooking temperature on the sensory attributes juiciness (ini ...
- DOI:
- 10.1016/j.meatsci.2004.12.002
- PubMed:
- 22063282
- https://doi.org/10.1016/j.meatsci.2004.12.002
- Author:
- Rodriguez, M.A.; Garcia, T.; Gonzalez, I.; Hernandez, P.E.; Martin, R.
- Source:
- Meat science 2005 v.70 no.1 pp. 113-120
- ISSN:
- 0309-1740
- Subject:
- pork; product authenticity; meat protein; amplified fragment length polymorphism; ribosomal RNA; taxonomy; adulterated products; beef; standards of identity; food composition; detection; blended foods
- Abstract:
- ... A rapid and highly specific real-time quantitative PCR, based on the amplification of a fragment of the mitochondrial 12S ribosomal RNA gene (rRNA), has been developed for the quantitation of pork (Sus scrofa) in binary pork/beef muscle mixtures. The method combines the use of pork-specific primers, that amplify a 411 bp fragment from pork DNA, and mammalian-specific primers amplifying a 425-428 b ...
- DOI:
- 10.1016/j.meatsci.2004.12.005
- PubMed:
- 22063287
- https://doi.org/10.1016/j.meatsci.2004.12.005
- Author:
- Samelis, J.; Kakouri, A.; Savvaidis, I.N.; Riganakos, K.; Kontominas, M.G.
- Source:
- Meat science 2005 v.70 no.1 pp. 189-195
- ISSN:
- 0309-1740
- Subject:
- dried meat; ground beef; inoculum density; raw meat; fermentation; bacterial contamination; ground pork; Listeria monocytogenes; decontamination; serotypes; Listeria innocua; frozen meat; meat aging; salami; food contamination; pathogen survival; food pathogens; Escherichia coli O157; gamma radiation; Greece
- Abstract:
- ... This study evaluated survival of Listeria spp. (four-strain mixture of Listeria innocua plus a non-virulent Listeria monocytogenes strain) and Escherichia coli O157:H7 strain ATCC 43888 during fermentation and ripening of Greek dry sausages formulated from meat and pork fat trimmings previously inoculated with ca. 6 log cfu g(-1) of the target bacteria and then irradiated in frozen (-25 degrees C) ...
- DOI:
- 10.1016/j.meatsci.2005.01.002
- PubMed:
- 22063296
- https://doi.org/10.1016/j.meatsci.2005.01.002