7,113 results match your criteria Meat science[Journal]


Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses.

Meat Sci 2019 Feb 4;151:82-88. Epub 2019 Feb 4.

Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea. Electronic address:

The role of moisture evaporation in the taste attributes of dry- and wet-aged beef was determined in this study. A total of 30 striploins (longissimus lumborum) were dry or wet aged for 28 days and analyzed for moisture content, taste-active compounds [free amino acids (FAAs), inosine 5'-monophophate (IMP), and reducing sugars], and taste attributes by an electronic tongue. After the completion of aging process, higher amounts of FAAs and reducing sugars were found in dry-aged beef (P < . Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.001DOI Listing
February 2019
2.615 Impact Factor

Application of invasive weed optimization and least square support vector machine for prediction of beef adulteration with spoiled beef based on visible near-infrared (Vis-NIR) hyperspectral imaging.

Meat Sci 2019 Jan 30;151:75-81. Epub 2019 Jan 30.

College of Engineering, Huazhong Agricultural University, Wuhan, Hubei, China; Key Laboratory of Agricultural Equipment in Mid-lower Yangtze River, Ministry of Agriculture, Wuhan, Hubei, China.

Different multivariate data analysis methods were investigated and compared to optimize rapid and non-destructive quantitative detection of beef adulteration with spoiled beef based on visible near-infrared hyperspectral imaging. Four multivariate statistical analysis methods including partial least squares regression (PLSR), support vector machine (SVM), least squares support vector machine (LS-SVM) and extreme learning machine (ELM) were carried out in developing full wavelength models. Good prediction was obtained by applying LS-SVM in the spectral range of 496-1000 nm with coefficients of determination (R) of 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.01.010DOI Listing
January 2019

Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles.

Meat Sci 2019 Jan 23;151:64-74. Epub 2019 Jan 23.

Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States. Electronic address:

The objective of this study was to determine the effect of aging/freezing sequence on meat quality, oxidative stability and biochemical attributes of beef muscles. At 3 days postmortem, Longissimus lumborum and Semitendinosus muscles were obtained from 10 beef carcasses, cut into 3 sections and vacuum-packaged. The sections were randomly assigned to aging/freezing treatments (aging only, aging then freezing/thawing, and freezing then thaw/aging). Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.01.007DOI Listing
January 2019
4 Reads

Letter to the editor.

Meat Sci 2019 Jan 24;151:63. Epub 2019 Jan 24.

Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA.

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http://dx.doi.org/10.1016/j.meatsci.2019.01.009DOI Listing
January 2019

Letter to the Editor: Marsh and Bendall - pioneers in muscle biochemistry and meat science.

Authors:
H J Swatland

Meat Sci 2019 Jan 23;151:60-62. Epub 2019 Jan 23.

Department of Animal Biosciences, University of Guelph, Guelph, Ontario N1G2W1, Canada. Electronic address:

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http://dx.doi.org/10.1016/j.meatsci.2019.01.008DOI Listing
January 2019

Electroencephalographic assessment of pneumatically powered penetrating and non-penetrating captive-bolt stunning of bulls.

Meat Sci 2019 Jan 22;151:54-59. Epub 2019 Jan 22.

Department of Pathobiology and Population Sciences, Royal Veterinary College, University of London, London, United Kingdom.

The electroencephalographic (EEG) responses of 31 bulls (zebu crossbred cattle) stunned with either pneumatically powered Jarvis penetrating (PCB) or non-penetrating captive bolt (NPCB) was examined. Animals were organized into two treatment groups: PCB (n = 20); and NPCB (n = 11) stunning, both using airline pressures of 220 psi (1517 kPa). All bulls shot with PCB (n = 20/20) had patterns of EEG activity that were inconsistent with consciousness. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.01.006DOI Listing
January 2019
2 Reads

A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis.

Meat Sci 2019 Jan 21;151:43-53. Epub 2019 Jan 21.

Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece. Electronic address:

Beef, pork and mixed (70% beef and 30% pork) minced meat samples were obtained from a meat processing plant in Athens during a two-year survey and analyzed both microbiologically and by headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry (HS-SPME/GC-MS). A validated method for the discrimination of minced meat was developed based on the volatile fingerprints. Unsupervised (PCA) and supervised (PLS-DA) multivariate statistical methods were applied to visualize, group and classify the samples. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.01.003DOI Listing
January 2019
2 Reads

Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model.

Meat Sci 2019 Jan 11;151:36-42. Epub 2019 Jan 11.

Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea. Electronic address:

The objective of this study was to determine nitrite scavenging activity of fermented soy sauce in vitro and in a pork sausage model. In vitro nitrite scavenging activity (pH 6.0) of fermented soy sauce (10 mg/mL) was 13. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183079
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http://dx.doi.org/10.1016/j.meatsci.2019.01.001DOI Listing
January 2019
3 Reads

Heptadecanoic acid as an indicator of BCFA content in sheep fat.

Meat Sci 2019 Jan 17;151:33-35. Epub 2019 Jan 17.

Commonwealth Scientific Industry Research Organisation, 11 Julius Ave, North Ryde, NSW 2113, Australia.

Branched chain fatty acids (BCFAs) are associated with 'mutton flavour' found in cooked sheep meat aroma. Three BCFAs, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic (MNA) acids, have been implicated as the main compounds responsible for 'mutton flavour'. Animal age can also contribute to increasing BCFA concentration. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.01.005DOI Listing
January 2019
1 Read

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage.

Meat Sci 2019 Jan 11;151:24-32. Epub 2019 Jan 11.

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:

The effect of ultrasound-assisted immersion freezing at 180 W (UIF-180) on the microstructure, quality and water distribution of porcine longissimus muscles during frozen storage was evaluated. The size of the ice crystals increased with extended storage time, and UIF-180 samples had a smaller size and uniform distribution of ice crystals. The thawing and cooking losses in the UIF-180 sample were significantly lower than that in air freezing (AF) and immersion freezing (IF) samples (P < 0. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183089
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http://dx.doi.org/10.1016/j.meatsci.2019.01.002DOI Listing
January 2019
6 Reads

Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display.

Meat Sci 2019 Jan 16;151:18-23. Epub 2019 Jan 16.

Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.

The longissimus thoracis et lumborum (LL), and adductor femoris (AF) muscles from 39 castrated, 23 (±1) month old huacaya alpacas were used to determine vitamin E content and the impact on lipid oxidation levels. At 24 h post death the LL and AF muscles were removed and sampled for meat quality analysis and subjected to simulated retail display. Vitamin E content of either muscle had no significant impact on colour stability or oxidation traits during retail display. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.01.004DOI Listing
January 2019
1 Read

Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?

Meat Sci 2019 Apr 21;150:122-130. Epub 2018 Dec 21.

School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia.

A total of 720 South African consumers sourced from rural and urban backgrounds scored willingness to pay (WTP) for different eating quality grades of beef. The consumers had previously participated in taste panels which scored eating quality of grilled and slow cook samples before grading them as either 2 (unsatisfactory), 3 (good every day), 4 (better than everyday), or 5 (premium) star quality. Consumers provided details on demographic and meat preference traits. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.011DOI Listing

Genotypic and allelic effects of the myostatin gene (MSTN) on carcass, meat quality, and biometric traits in Colored Polish Merino sheep.

Meat Sci 2018 Dec 24;151:4-17. Epub 2018 Dec 24.

Department of Biotechnology and Animal Genetics, UTP University of Science and Technology, Mazowiecka 28 St., 85-084 Bydgoszcz, Poland.

The aim of this study was to identify polymorphisms in the first intron and c.*1232G>A position of the MSTN gene and analyze associations between the detected alleles/genotypes and carcass, meat quality, and biometric traits in Colored Polish Merino sheep. We analyzed 44 traits using the MIXED procedure of the SAS software. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183093
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http://dx.doi.org/10.1016/j.meatsci.2018.12.010DOI Listing
December 2018
5 Reads

Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights.

Meat Sci 2018 Dec 22;151:1-3. Epub 2018 Dec 22.

Sydney School of Veterinary Science, Faculty of Science, The University of Sydney, 425 Werombi Road, Camden, NSW 2570, Australia.

Drip loss is an indicator of water holding capacity in fresh meat that can be measured using the bag method and the newer EZ method. However, to our knowledge, no previous study has investigated the application of these methods to assess drip loss of fresh alpaca meat. Over a year, 160 alpaca (Vicugna pacos) loins were sampled using the two different drip loss methods. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.012DOI Listing
December 2018

Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.

Meat Sci 2019 Apr 13;150:93-100. Epub 2018 Dec 13.

Federal University of São João del-Rei, Sete Lagoas, Minas Gerais CEP 35701-970, Brazil. Electronic address:

The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183102
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http://dx.doi.org/10.1016/j.meatsci.2018.12.006DOI Listing
April 2019
3 Reads

Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality.

Meat Sci 2019 Apr 23;150:111-121. Epub 2018 Dec 23.

Department of Animal Science, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'Agriculture, Quebec City, QC, G1V 0A6, Canada; Institute of Nutrition and Functional Foods, Université Laval, 2440 boul. Hochelaga, Quebec City, QC, G1V 0A6, Canada. Electronic address:

The present work evaluated the effects of feed supplementation with plant extracts (onion, cranberry) and a commercial essential oil product (Xtract™) on rabbit meat quality. Five groups of 48 weaned Grimaud female rabbits each received a control ration (C) or a diet supplemented with onion extract (500 or 1000 ppm), cranberry extracts (500 ppm) and essential oil product (100 ppm) alone or in combination. Microbiological quality was evaluated on whole hind legs stored under aerobic and anaerobic conditions at 4 °C. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.013DOI Listing

Exploring consumers' attitude towards cultured meat in Italy.

Meat Sci 2019 Apr 28;150:101-110. Epub 2018 Dec 28.

University of Tuscia, Department of Agriculture and Forest Sciences, Via San Camillo de Lellis, 01100 Viterbo, Italy. Electronic address:

Cultured meat may be a novel food that would overcome the limits of conventional meat production. This paper assesses the willingness to try, buy and pay for cultured meat among a sample of Italian consumers, unveiling the attitudes towards an engineered food on the part of a consumer oriented in favour of the Mediterranean diet. A survey was conducted by submitting a questionnaire to 525 Italian consumers. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.014DOI Listing
April 2019
4 Reads

An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plant.

Meat Sci 2019 Apr 16;150:85-92. Epub 2018 Dec 16.

Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Carretera Victoria-Mante km 5, C.P., 87000 Ciudad Victoria, Tamaulipas, Mexico.

The objective was to determine the risk factors associated to dark-cutting in bovine carcasses. The study was conducted at a Federal Inspection abattoir located in northeastern Mexico. A random sample of 394 animals at slaughter was used. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.007DOI Listing
April 2019
1 Read

Meat quality traits in longissimus lumborum and gluteus medius muscles from immunocastrated and surgically castrated Iberian pigs.

Meat Sci 2019 Apr 12;150:77-84. Epub 2018 Dec 12.

Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (CSIC), Camino del Jueves s/n, 18100, Armilla, Granada, Spain. Electronic address:

This study analyzes quality traits of longissimus lumborum and gluteus medius in surgically castrated (SC) males, inmunocastrated (IC) males and IC female Iberian pigs reared in intensive conditions (n = 18/sex). Vaccination with Improvac® was applied at 18 and 26 weeks of age and slaughtering at 31 weeks. At such conditions, notable sex differences were found. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.004DOI Listing

Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.).

Meat Sci 2019 Apr 26;150:131-140. Epub 2018 Dec 26.

Department of Companion & Wildlife Animals, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address:

The lipid characteristics of the intramuscular fat (IMF) from skeletal muscles of different beaver carcass parts (the loin, hind leg and shoulder) were characterised in detail for the first time. The shoulder muscles had higher (P < 0.05) proportion of n-3 polyunsaturated fatty acids (PUFA) than the loin muscles, which had higher percentages of saturated fatty acids (SFA), odd-chain fatty acids (OCFA) and sum of conjugated linoleic acids (ΣCLA). Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183087
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http://dx.doi.org/10.1016/j.meatsci.2018.12.005DOI Listing
April 2019
1 Read

Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates.

Meat Sci 2019 Apr 19;150:65-76. Epub 2018 Dec 19.

SDU Innovation & Design Engineering, Dept. of Technology and Innovation, University of Southern Denmark, Odense, Denmark. Electronic address:

Adequate protein intake is necessary to maintain muscle mass and function. Nutritionally dense(r) products are increasingly sought after by consumers that need a heightened protein intake, such as active young and elderly individuals. This paper focuses on functional snack sausages enriched with umami-tasting meat protein hydrolysates (MPH), developed by systematically varying in recipe, meat type and MPH content. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.009DOI Listing

The seasonal variation in the quality of venison from wild fallow deer (Dama dama) - A pilot study.

Meat Sci 2019 Apr 12;150:56-64. Epub 2018 Dec 12.

Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las 62-002, Poland. Electronic address:

The studied material included 19 fallow deer does hunt-harvested in two seasons, summer and winter. The post-mortem body weight of analysed animals was not affected by the season (P = 0.762). Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183077
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http://dx.doi.org/10.1016/j.meatsci.2018.12.003DOI Listing
April 2019
8 Reads

Genetic correlation of fatty acid composition with growth, carcass, fat deposition and meat quality traits based on GWAS data in six pig populations.

Meat Sci 2019 Apr 18;150:47-55. Epub 2018 Dec 18.

State Key Laboratory of Pig Genetic Improvement and Production Technology, Jiangxi Agricultural University, 330045, Nanchang, China. Electronic address:

This study investigated genetic correlations of longissimus muscle fatty acid composition with 32 traits related to growth, carcass, fat deposition and meat quality in 2448 pigs from six populations using genome wide SNP data. Most of significant loci for saturated (C14:0, C16:0 and C18:0) and mono-saturated fatty acids (C18:1n9 and C16:1n7) identified in GWAS, including those near ELOVL6, SCD and FASN genes, displayed negligible or weak effects on all the 32 traits. Fat deposition traits were the most relevant traits for fatty acid composition in genetic correlations. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.008DOI Listing
April 2019
2 Reads

Determining meat freshness using electrochemistry: Are we ready for the fast and furious?

Meat Sci 2019 Apr 10;150:40-46. Epub 2018 Dec 10.

School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia; Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia. Electronic address:

Electrochemistry is providing a variety of sensors at an extremely rapid pace. Many of these sensors offer powerful attributes like a multitude of platforms like voltammetry, impedimetry, amperometry and conductometry, as well as sensor-related gains like high sensitivity, selectivity and low cost. It is natural that their applications to food, especially meat freshness determination, are also increasing. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183088
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http://dx.doi.org/10.1016/j.meatsci.2018.12.002DOI Listing
April 2019
10 Reads

Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization.

Meat Sci 2019 Apr 3;150:7-13. Epub 2018 Sep 3.

Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, San Rafael Atlixco No.186, Col. Vicentina, 09340, Iztapalapa, Ciudad de México, Mexico. Electronic address:

Spanish-type chorizo is a fermented meat product that is highly appreciated by consumers. The physicochemical properties (pH, water activity (a), total acidity (TA), and malonaldehyde content) were evaluated in the initial meat batter and at different ripening stages. Bacterial diversity and dynamics were also examined using high-throughput sequencing. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183047
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http://dx.doi.org/10.1016/j.meatsci.2018.09.001DOI Listing
April 2019
5 Reads

Combined effects of aging and low temperature, long time heating on pork toughness.

Meat Sci 2019 Apr 5;150:33-39. Epub 2018 Dec 5.

National Engineering Research Center of Seafood, Ganjingzi #1, 116304 Dalian, Liaoning, China; Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA.

The combined effects of aging and low temperature, long time heating (LTLT) on meat toughness were investigated. Pork loins were heated at 53 or 58 °C for up to 20 h, and shear force values, cooking loss, moisture content, collagen solubility, electrophoresis of myofibrillar proteins were determined. Structural changes in perimysium were also observed by light microscopy and scanning electron microscopy (SEM). Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.12.001DOI Listing

The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads.

Meat Sci 2019 Apr 28;150:23-32. Epub 2018 Nov 28.

Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia.

The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0-2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test this, 320 beef M. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.023DOI Listing

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

Meat Sci 2019 Apr 10;150:14-22. Epub 2018 Oct 10.

College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China. Electronic address:

This work investigated protein oxidation, proteolysis and their interrelationship during the manufacturing process of low-sodium Chinese traditional bacon. The bacons were prepared by four different salting treatments: substituting sodium chloride (NaCl) using 0, 30, 50, and 70% of potassium chloride (KCl). Protein oxidation was evaluated by total carbonylation, thiol oxidation, and tryptophan fluorescence changes. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183036
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http://dx.doi.org/10.1016/j.meatsci.2018.10.007DOI Listing
April 2019
14 Reads

Prediction of lamb body composition using in vivo bioimpedance analysis.

Meat Sci 2019 Apr 20;150:1-6. Epub 2018 Sep 20.

Department of Food Science and Agrifood Supply Chain Management, Harper Adams University, Newport, Shropshire, TF10 8NB, England, United Kingdom.

The objective of this study was to evaluate the potential of in vivo bioimpedance analysis (BIA) as a method to estimate body composition in lambs. Thirty-one Texel x Ile de France crossbreed ram lambs were slaughtered at pre-determined intervals of average weights of 20, 26, 32, and 38 kg. Before the slaughter of the animals, their body weight (BW) and body length (BL) were measured. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.09.013DOI Listing
April 2019
1 Read

Discovering market segments for hunted wild game meat.

Meat Sci 2019 Mar 29;149:163-176. Epub 2018 Nov 29.

Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria, 10, 20133 Milano, Italy. Electronic address:

Recent years have seen a notable increase in the popularity of hunted wild game meat (HWGM) among consumers. This has led to a growing number of emerging markets for HWGM in many developed countries, including Europe. However, expansion of these markets is often hampered by the lack of a professional supply chain. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.019DOI Listing
March 2019
2 Reads

Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties.

Meat Sci 2019 Mar 29;149:156-162. Epub 2018 Nov 29.

Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States. Electronic address:

The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy flour (Textured Vegetable Protein; TVP) or one of three dry potato extracts: X-TRATOS™ (potato extract), X-TRATOS™ O (potato extract with mustard), or X-TRATOS™ W (potato extract with sodium acid pyrophosphate). In retail display patties, all binders decreased discoloration and lipid oxidation compared to Control, and X-TRATOS™ O was superior (P < 0.05) to all other treatments. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.022DOI Listing

Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation.

Meat Sci 2019 Mar 29;149:149-155. Epub 2018 Nov 29.

Department of Analytical Chemistry, University of Granada, c/ Fuentenueva, s.n. E-18071 Granada, Spain.

In this study, a specific sensory panel was created and qualified for sensory assessment of Spanish dry-cured ham. A strict control was carried out in order to recruit, select, train and qualify the assessors. At the beginning, 29 candidates to assessors were considered and at the end only 9 candidates satisfied the conditions required to be qualified as expert assessors of the sensory panel. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.021DOI Listing
March 2019
1 Read

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages.

Meat Sci 2019 Mar 28;149:141-148. Epub 2018 Nov 28.

Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address:

Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.020DOI Listing
March 2019
1 Read

Effect of a cauliflower (Brassica oleraceae var. Botrytis) leaf powder-enriched diet on performance, carcass and meat characteristics of growing rabbit.

Meat Sci 2019 Mar 19;149:134-140. Epub 2018 Nov 19.

School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.

The aim of this study was to investigate the effect of a cauliflower leaf powder (CLP)-enriched diet on the performance, quality and antioxidative potential of rabbit meat. No significant differences were found for live performance parameters between rabbits fed with standard (SD) and CLP diet. Dietary supplementation influenced the meat traits of rabbits: CLP meat showed significantly lower drip loss after 48 h, cooking loss, and a significantly higher lightness (L*) and redness (a*) values, vitamin A and vitamin E content, and oxidative stability, compared to SD meat. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.013DOI Listing
March 2019
5 Reads

Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach.

Meat Sci 2019 Mar 22;149:126-133. Epub 2018 Nov 22.

Institute of Meat and Meat Products (IPROCAR), University of Extremadura, Avd. Universidad s.n., Cáceres, Spain.

The objective of this study was to describe for the first time the emotional responses during the consumption of three types of Spanish dry-cured hams, namely, 'Iberian', 'Serrano' and 'Curado'. Moreover, dynamic sensory techniques such as Temporal Dominance of Emotions and Temporal Dominance of Sensations were applied to identify the dominant emotions and sensory attributes perceived during ham consumption. >50 emotional terms were generated during sample consumption including positive, negative and neutral terms. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.015DOI Listing
March 2019
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Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage.

Meat Sci 2019 Mar 23;149:120-125. Epub 2018 Nov 23.

Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea. Electronic address:

In this study, we evaluated the relationship between quality and freshness traits and torrymeter value of beef loin during storage for 18 days at 4 °C to determine the torrymeter value that defines the maximum shelf life of the meat. The pH, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) value increased, while the torrymeter value decreased during the storage. The torrymeter value highly correlated with VBN (P < 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.017DOI Listing

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS).

Meat Sci 2019 Mar 23;149:114-119. Epub 2018 Nov 23.

Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.

Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four temperatures and five different time interval combinations to capture a range in lipid oxidation. The relationships between TBARS values and consumer assessment of flavour liking, flavour intensity and overall liking, were examined. M1 values had a normal distribution (0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.018DOI Listing
March 2019
2 Reads
2.615 Impact Factor

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage.

Meat Sci 2019 Mar 22;149:107-113. Epub 2018 Nov 22.

National Center of Meat Quality & Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address:

The aim of study was to evaluate the effect of high voltage dielectric barrier discharge (DBD) treatments on microbial and physicochemical quality of fresh pork in modified atmosphere packaging (MAP) during storage. Fresh pork loins were packaged in gas mixtures of 20:60:20, 40:40:20 or 60:20:20 (O, N, CO), and treated with high voltage DBD at 85 kV for 60 s and stored at 4 °C for 12 days. The data seems to suggest that the total viable counts were lower in treated groups only for days 4 and 8, and only significant on day 12 for the 60% MAP. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.016DOI Listing
March 2019
7 Reads

Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings.

Meat Sci 2019 Mar 8;149:96-106. Epub 2018 Nov 8.

Department of Veterinary and Agricultural Science, The University of Melbourne, Parkville, VIC, Australia.

Beef colour is essential to consumer acceptability with dark muscle colours being problematic. Dark meat has less light scattering but the mechanisms are unknown. We hypothesise that three mechanisms are responsible for decreased light scattering in dark meat, namely (i) larger lateral separation of myofilaments, (ii) decreased optical protein density in the I-band and (iii) decreased denaturation of sarcoplasmic proteins. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.006DOI Listing
March 2019
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Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle.

Meat Sci 2019 Mar 15;149:85-95. Epub 2018 Nov 15.

Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea. Electronic address:

Intramuscular variation of meat quality in the porcine longissimus thoracis et lumborum (LTL) muscle was evaluated by assessing the differential abundance of proteome components. Twenty LTL muscles were individually divided into three regions (anterior, medial, and posterior) according to meat color. CIE L and b were higher (P < 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.012DOI Listing

Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle.

Meat Sci 2019 Mar 17;149:79-84. Epub 2018 Nov 17.

Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.

The effect of superchilled storage (SC, -4 °C) on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle compared with traditional chilling (TC, 2 °C) and frozen storage (-18 °C) was studied. The shelf life of beef steaks held at -4 °C extended to 12 weeks based on the total volatile basic nitrogen (TVB-N) value, which was 2. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183096
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http://dx.doi.org/10.1016/j.meatsci.2018.11.014DOI Listing
March 2019
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Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques.

Meat Sci 2019 Mar 5;149:70-78. Epub 2018 Nov 5.

Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.

This study evaluated the consumer's perception towards traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Images with descriptions of various frankfurter types (traditional, with natural antioxidants, reduced sodium, reduced fat, as a source of dietary fibre, with omega 3, no phosphate added, no nitrite added) were presented as stimuli to 164 previously recruited consumers. The lack of information, natural, flavour issues and not being appealing characterised the no phosphate and no nitrite frankfurter groups. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.004DOI Listing

Chemometric characterization of the trace element profile of raw meat from Rubia Gallega x Holstein Friesian calves from an intensive system.

Meat Sci 2019 Mar 15;149:63-69. Epub 2018 Nov 15.

Centro Tecnolóxico da Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnolóxico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.

This study was conducted to compare the essential and toxic element content of seven veal cuts: shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL). Eighty-four meat samples were determined by ICP-MS. Overall, essential trace elements (Co, Cu, Fe, Mn and Zn), except Se, varied significantly between the different meat cuts. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183045
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http://dx.doi.org/10.1016/j.meatsci.2018.11.010DOI Listing
March 2019
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Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.

Meat Sci 2019 Apr 23;150:141-148. Epub 2018 Nov 23.

Texas A&M University Poultry Science Department, College Station, TX 77843, USA.

Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177°C, 205°C, or 232°C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS - olfactory analyses were performed. No differences (P > 0.05) in consumer overall, tenderness, juiciness, appearance, and flavor liking were detected among steak type or grill temperature. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.009DOI Listing
April 2019
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Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging.

Meat Sci 2019 Mar 8;149:55-62. Epub 2018 Nov 8.

College of Engineering, National R&D Center for Agro-Processing Equipment, China Agricultural University, Beijing, China. Electronic address:

This paper described a rapid and non-destructive method based on visible near-infrared (Vis-NIR) hyperspectral imaging system (400-1000 nm) for detection adulteration with duck meat in minced lamb. The multiple average of the reference spectral and a predicted relative spatial distribution coefficient were applied in this study to reduce the noise of the spectra. The PLSR model with selected wavelengths achieved better results than others with determination of coefficients (R) of 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.005DOI Listing
March 2019
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Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir.

Meat Sci 2019 Mar 14;149:47-54. Epub 2018 Nov 14.

Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.

In this study, a medium voltage electrical stimulation (ES) system with three parameter combinations (A: 1A, 1.55 ms pulse width, 27 s; B: 0.55A, 1 ms pulse width, 34 s; C: 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.011DOI Listing
March 2019
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Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles.

Meat Sci 2019 Mar 10;149:40-46. Epub 2018 Nov 10.

National Meat Training Centre, Olds College, 4500-50th St, Olds, AB T4H 1R6, Canada.

The efficacy of thermal activation of residual proteolytic enzymes on shear force and deformation of 72 beef supraspinatus (SS) and rectus femoris (RF) muscles was tested using multi-stage sous-vide cooking (M-SV; 1 h at 39 °C, 1 h at 49 °C, 4 h at 59 °C), single-stage sous-vide cooking (S-SV; 4 h at 59 °C), and waterbath cooking (22 min at 70 °C, to 59 °C). Two storage conditions (1 week at 2 °C; 2 weeks at -1.5 °C) followed, then meat was reheated to and tested at 55 °C. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183079
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http://dx.doi.org/10.1016/j.meatsci.2018.11.008DOI Listing
March 2019
9 Reads

Effects of feeding endophyte-infected tall fescue seeds to stocker Angus steers on retail quality attributes of beef strip steaks.

Meat Sci 2019 Mar 8;149:31-39. Epub 2018 Nov 8.

Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, United States. Electronic address:

The objective of this study was to determine the effects of feeding endophyte-infected tall fescue seeds to Angus steers during the stocker phase on the quality attributes of beef strip steaks during retail display. Endophyte-infected tall fescue seeds had no effect on steak surface lean color, myoglobin forms, proximate composition, thiobarbituric acid reactive substances, aerobic plate count, pH, activity of superoxide dismutase and metmyoglobin reductase, shear force, and sensory attributes (P ≥ 0.087). Read More

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http://dx.doi.org/10.1016/j.meatsci.2018.11.007DOI Listing
March 2019
1 Read

Organogels use in meat processing - Effects of fat/oil type and heating rate.

Meat Sci 2019 Mar 6;149:9-13. Epub 2018 Nov 6.

Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.

The effects of fat/oil type (regular and rendered beef fat, canola, soy and flaxseed oils), form (native or organogel), and heating rate (0.7 and 3.5 °C/min) were investigated in a comminuted meat system. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183042
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http://dx.doi.org/10.1016/j.meatsci.2018.11.003DOI Listing
March 2019
12 Reads

Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses.

Meat Sci 2019 Mar 24;149:24-30. Epub 2018 Oct 24.

Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia.

The bolar blade, striploin and topside cuts from dark cutting (DC) and normal (nDC) beef carcasses were compared in terms of their eating quality, oxidation and colour traits. Carcass grades were assigned so that striploins assessed to have pH > 5.7 were classified DC. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183073
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http://dx.doi.org/10.1016/j.meatsci.2018.10.014DOI Listing
March 2019
6 Reads