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You searched for: Subject "lipid peroxidation" Remove constraint Subject: "lipid peroxidation" Publication Year 2017 Remove constraint Publication Year: 2017 Subject lipid peroxidation Remove constraint Subject: lipid peroxidation Subject longissimus muscle Remove constraint Subject: longissimus muscle
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1. Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Author:
Bonny, Dadji Stéphane Serge; Li, Xin; Li, Zheng; Li, Meng; Du, Manting; Gao, Lingling; Zhang, Dequan
Source:
Polish journal of food and nutrition sciences 2017 v.67 no.4 pp. 275-282
ISSN:
2083-6007
Subject:
lipid peroxidation,   etc   ; beef; carbon dioxide; color; correlation; longissimus muscle; modified atmosphere packaging; oxygen; peroxide value; refrigerators; thiobarbituric acid-reactive substances; vacuum packaging;     Show all 12 Subjects
Abstract:
... The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modified atmosphere packaging (MAP, 80% O₂, 20% CO₂). Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. Colour s ...
DOI:
10.1515/pjfns-2017-0016

2. Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs

Author:
Correia, C. S.; Alfaia, C. M.; Madeira, M. S.; Lopes, P. A.; Matos, T. J. S.; Cunha, L. F.; Prates, J. A. M.; Freire, J. P. B.
Source:
Journal of animal physiology and animal nutrition 2017 v.101 no.6 pp. 1215-1226
ISSN:
0931-2439
Subject:
lipid peroxidation,   etc   ; alpha-tocopherol; beta-carotene; cholesterol; color; fatty acid composition; lard; liver; longissimus muscle; lycopene; males; nutritive value; oxidative stability; polyunsaturated fatty acids; pork; soybean oil; subcutaneous fat; swine; swine feeding; tomato pomace; wheat bran;     Show all 21 Subjects
Abstract:
... The aim of this study was to assess the nutritional effect of tomato pomace, in combination with two distinct fat sources (lard or soya bean oil), on longissimus lumborum muscle, subcutaneous fat and liver of young pigs. Forty male pigs of 4 weeks old were randomly assigned to four dietary treatments using two fibre sources (wheat bran or 5.0% tomato pomace) and two fat sources (lard or soya bean ...
DOI:
10.1111/jpn.12642

3. The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?

Author:
Fowler, S.M.; Claus, J.M.; Hopkins, D.L.
Source:
Meat science 2017 v.134 pp. 124-127
ISSN:
0309-1740
Subject:
lipid peroxidation,   etc   ; color; glucose; longissimus muscle; maltose; meat quality; ovine carcasses; polyphosphates; slaughter;     Show all 9 Subjects
Abstract:
... The current study examined the effect of vascular rinsing lamb carcases (Rinse & Chill®) with a commercially available isotonic substrate solution (98.5% water; balance: glucose, polyphosphates, and maltose) at 14°C. Thirty, lamb carcases were randomly allocated to receive either the solution (n=15) 25 min post slaughter on a slaughter line or no solution (n=15). There was no apparent effect on th ...
DOI:
10.1016/j.meatsci.2017.07.015

4. Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

Author:
de Mello, Juliana Lolli Malagoli; Berton, Mariana Piatto; de Cassia Dourado, Rita; Giampietro-Ganeco, Aline; de Souza, Rodrigo Alves; Ferrari, Fábio Borba; de Souza, Pedro Alves; Borba, Hirasilva
Source:
International journal of biometeorology 2017 v.61 no.10 pp. 1723-1731
ISSN:
0020-7128
Subject:
lipid peroxidation,   etc   ; ambient temperature; bioclimatology; cholesterol; color; fatty acid composition; heat; longissimus muscle; males; meat; meat quality; pH; rearing; relative humidity; sheds; swine;     Show all 16 Subjects
Abstract:
... The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environ ...
DOI:
10.1007/s00484-017-1354-9

5. Effects of liquorice extract on the activity and gene expression level of antioxidant enzymes in longissimus dorsi muscle of Tan lamb

Author:
Zhang, Y.W.; Luo, H.L.; Chang, Y.F.; Jiao, L.J.; Liu, K.
Source:
Small ruminant research 2017 v.154 pp. 23-28
ISSN:
0921-4488
Subject:
lipid peroxidation,   etc   ; catalase; copper; gene expression; genes; glutathione peroxidase; hydrogen peroxide; lambs; licorice; longissimus muscle; males; manganese; messenger RNA; oxygen; superoxide anion; superoxide dismutase; thiobarbituric acid-reactive substances; zinc;     Show all 18 Subjects
Abstract:
... The objective of this study was to investigate the role of liquorice extract (LE) as a dietary antioxidant supplement in the regulation of muscle antioxidant enzyme in lambs. Fifty Tan male lambs were randomly allocated among five groups with LE supplementation at levels of 0, 1000, 2000, 3000 and 4000mg/kg feed, respectively. After 120days of feeding, the lambs were slaughtered and the longissimu ...
DOI:
10.1016/j.smallrumres.2017.06.012

6. Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

Author:
de Oliveira Monteschio, Jéssica; de Souza, Kennyson Alves; Vital, Ana Carolina Pelaes; Guerrero, Ana; Valero, Maribel Velandia; Kempinski, Emília Maria Barbosa Carvalho; Barcelos, Vinícius Cunha; Nascimento, Karina Favoreto; do Prado, Ivanor Nunes
Source:
Meat science 2017 v.130 pp. 50-57
ISSN:
0309-1740
Subject:
lipid peroxidation,   etc   ; Nellore; antioxidant activity; cloves; color; cooking quality; essential oils; eugenol; fat thickness; feedlots; feeds; heifers; longissimus muscle; marbling; meat; pH; rosemary; shelf life; texture; thawing; thymol; vanillin;     Show all 22 Subjects
Abstract:
... Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cookin ...
DOI:
10.1016/j.meatsci.2017.04.002

7. Effects of a traditional Chinese medicine formula supplementation on growth performance, carcass characteristics, meat quality and fatty acid profiles of finishing pigs

Author:
Yu, Q.P.; Feng, D.Y.; Xia, M.H.; He, X.J.; Liu, Y.H.; Tan, H.Z.; Zou, S.G.; Ou, X.H.; Zheng, T.; Cao, Y.; Wu, X.J.; Zheng, X.Q.; Wu, F.; Zuo, J.J.
Source:
Livestock science 2017 v.202 pp. 135-142
ISSN:
1871-1413
Subject:
lipid peroxidation,   etc   ; Duroc; Oriental traditional medicine; Pietrain; adipose tissue; carcass characteristics; color; diet; fatty acid composition; finishing; growth performance; landraces; lipid content; longissimus muscle; malondialdehyde; marbling; nutritional intervention; pork; subcutaneous fat; swine; swine feeding; vaccenic acid;     Show all 22 Subjects
Abstract:
... This study investigated the effects of a traditional Chinese medicine formula (TCMF) on growth performance, and meat quality and fatty acid profiles of finishing pigs. Ninety 146-day-old Pietrain × Duroc × Landrace × Yorkshire pigs (84.1 ± 0.86kg BW) were assigned randomly to three treatments with five replicates, six pigs per pen. Control group was fed basal diet and the other two groups were fed ...
DOI:
10.1016/j.livsci.2017.05.029

8. The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs

Author:
De Brito, Gerlane F.; Holman, Benjamin W.B.; McGrath, Shawn R.; Friend, Michael A.; van de Ven, Remy; Hopkins, David L.
Source:
Meat science 2017 v.130 pp. 81-90
ISSN:
0309-1740
Subject:
lipid peroxidation,   etc   ; Dorper; Trifolium vesiculosum; chicory; color; fatty acid composition; forage; grazing effects; lamb meat; lambs; longissimus muscle; meat aging; meat quality; omega-3 fatty acids; oxidation; reflectance; vacuum packaging; vitamin E;     Show all 18 Subjects
Abstract:
... The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24h post-mortem, the m. longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged and assigned to ageing periods (5, 12 or 40days); the other side of LL was ...
DOI:
10.1016/j.meatsci.2017.04.001

9. Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

Author:
Ponnampalam, Eric N.; Plozza, Tim; Kerr, Matthew G.; Linden, Nick; Mitchell, Meredith; Bekhit, Alaa El-Din A.; Jacobs, Joe L.; Hopkins, David L.
Source:
Meat science 2017 v.129 pp. 43-49
ISSN:
0309-1740
Subject:
lipid peroxidation,   etc   ; Lolium; alfalfa; color; crossbreds; ewes; feedlots; finishing; head; lamb meat; lambs; longissimus muscle; meat aging; off flavors; pastures; pellets; rancidity; shelf life; thiobarbituric acid-reactive substances; vacuum packaging; wethers;     Show all 21 Subjects
Abstract:
... Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n=24), Annual ryegrass with sub clover pasture (n=18), Standard commercial feedlot pellets (n=24) and Annual ryegrass based pasture and commercial feedlot pellets (500g/day/head) (n=18). After 8weeks of feeding the lambs were slaughtered and the m. longissimus (LL) and m. semimembran ...
DOI:
10.1016/j.meatsci.2017.02.008

10. The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks

Author:
Van Rooyen, Lauren Anne; Allen, Paul; Crawley, Sarah M.; O'Connor, David I.
Source:
Meat science 2017 v.129 pp. 74-80
ISSN:
0309-1740
Subject:
lipid peroxidation,   etc   ; beef; carbon dioxide; carbon monoxide; color; cooking quality; discoloration; exposure duration; freshness; longissimus muscle; microbiological quality; spoilage; steaks; vacuum packaging;     Show all 14 Subjects
Abstract:
... The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus thoracis et lumborum, LTL) on quality attributes, primarily colour stability was investigated. The aim was to determine the optimum pretreatment that would induce the desirable red colour, while allowing discoloration to occur by the end of a 28-day display period (2°C), so as to not mask spoilage. A ...
DOI:
10.1016/j.meatsci.2017.02.017

11. Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum

Author:
Khan, Ammar Ahmad; Randhawa, Muhammad Atif; Carne, Alan; Mohamed Ahmed, Isam A.; Barr, David; Reid, Malcolm; Bekhit, Alaa El-Din A.
Source:
Innovative food science & emerging technologies 2017 v.41 pp. 135-143
ISSN:
1466-8564
Subject:
lipid peroxidation,   etc   ; beef; iron; loins; longissimus muscle; minerals; pulsed electric fields; temperature;     Show all 8 Subjects
Abstract:
... The present research investigated the effects of low PEF (LPEF, 2.5kV, 200Hz and 20μs) and high PEF (HPEF, 10kV, 200Hz and 20μs) on the quality of cold-boned beef loins at 1 and 14days of post-treatment. HPEF increased (P<0.001) the temperature of the beef M. longissimus et lumborum (LL) samples. HPEF samples had higher (P=0.007) shear force than LPEF samples and control samples were not different ...
DOI:
10.1016/j.ifset.2017.03.002

12. 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:
lipid peroxidation,   etc   ; beef; carbon dioxide; cattle; color; longissimus muscle; modified atmosphere packaging; myoglobin; oxygen; steaks; storage time;     Show all 11 Subjects
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

13. Effects of Different Dietary Selenium Sources on Antioxidant Status and Blood Phagocytic Activity in Sheep

Author:
Čobanová, Klaudia; Faix, Štefan; Plachá, Iveta; Mihaliková, Katarína; Váradyová, Zora; Kišidayová, Svetlana; Grešáková, Ľubomíra
Source:
Biological trace element research 2017 v.175 no.2 pp. 339-346
ISSN:
0163-4984
Subject:
lipid peroxidation,   etc   ; antioxidants; cortex; feed supplements; feeds; glutathione peroxidase; heart; ileum; jejunum; kidneys; liver; longissimus muscle; malondialdehyde; monocytes; mucosa; neutrophils; nutritional intervention; phagocytosis; rumen epithelium; rumen microorganisms; selenium; sheep; skeletal muscle; sodium selenite; thioredoxins; yeasts;     Show all 26 Subjects
Abstract:
... The objective of this experiment was to investigate the effects of feed supplementation with equivalent doses of selenium from sodium selenite (SS) or selenized yeast (SY) on Se deposition, selenoenzyme activity and lipid peroxidation in tissues as well as in bacterial and protozoal fractions of rumen contents in sheep. The phagocytic activity of monocytes and neutrophils in whole blood was also a ...
DOI:
10.1007/s12011-016-0794-0

14. Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation

Author:
Fu, Qing‐Quan; Liu, Rui; Zhou, Guang‐Hong; Zhang, Wan‐Gang
Source:
Journal of food processing and preservation 2017 v.41 no.1
ISSN:
0145-8892
Subject:
lipid peroxidation,   etc   ; beef; carbon dioxide; cattle; cold storage; color; lipids; longissimus muscle; meat aging; modified atmosphere packaging; myoglobin; oxygen; psoas muscles; shelf life; superoxide anion; vacuum packaging;     Show all 16 Subjects
Abstract:
... The purpose of this study was to investigate the status of myoglobin, lipid oxidation and MetMb reductase of beef and its influential mechanism on color stability during postmortem aging under three packaging systems. Fresh bovine longissimus dorsi muscles were packaged under air‐permeable packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP, 80% O₂ + 20% CO₂) and stored at ...
DOI:
10.1111/jfpp.12740

15. Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

Author:
Schwarz, C.; Ebner, K. M.; Furtner, F.; Duller, S.; Wetscherek, W.; Wernert, W.; Kandler, W.; Schedle, K.
Source:
Animal 2017 v.11 no.2 pp. 345-353
ISSN:
1751-732X
Subject:
lipid peroxidation,   etc   ; antioxidant activity; average daily gain; bean meal; carcass characteristics; catalase; crossbreds; diet; feed intake; finishing; gilts; glutathione peroxidase; liver; longissimus muscle; manganese; oxidative stability; pork quality; selenium; superoxide dismutase; swine feeding; synergism; thiobarbituric acid-reactive substances; tissues;     Show all 23 Subjects
Abstract:
... Data are scarce regarding combined high Se and Mn supplementation in livestock diets, however, as Se and Mn are functionally related as cofactors of glutathione peroxidase (GPx) and Mn-superoxide dismutase (SOD), respectively, beneficial synergistic effects on oxidative stability of tissues may result. This experiment evaluated the effect of an oversupply of Se and Mn within European legal limits ...
DOI:
10.1017/S1751731116001518
PubMed:
27417016

16. Callipyge genotypic effects on meat quality attributes and oxidation stability of ovine M. longissimus

Author:
Penick, Moriah; Kim, Hyun-Wook; Setyabrata, Derico; Waddell, Jolena N.; Bidwell, Christopher A.; Kim, Yuan H. Brad
Source:
Small ruminant research 2017 v.146 pp. 5-12
ISSN:
0921-4488
Subject:
lipid peroxidation,   etc   ; alleles; color; cooking; genotype; heme iron; hypertrophy; lambs; loins; longissimus muscle; meat quality; mineral content; oxidative stability; pH; phenotype; proximate composition; water holding capacity; weight loss;     Show all 18 Subjects
Abstract:
... The objective of this study was to evaluate the effects of callipyge (C) genotypes on quality attributes and oxidation stability of aged lamb loins. Only lambs possessing a wildtype maternal allele and a paternal callipyge allele (+/C) express a muscle hypertrophy phenotype. Seventeen lambs (7 months), consisting of all four possible callipyge genotypes (C/+, C/C, +/C and +/+), were harvested. Loi ...
DOI:
10.1016/j.smallrumres.2016.11.011