7,166 results match your criteria Meat science[Journal]


Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluation.

Meat Sci 2019 Apr 11;154:75-85. Epub 2019 Apr 11.

CREDA-UPC-IRTA, Centre for Agro-food Economy & Development, Castelldefels, Spain.

The EU is supporting measures that stimulate enhanced value-added products in order to conserve local and threatened livestock breeds. Several Traditional Pork Products (TPP) and Innovative Traditional Pork Products (ITPP) with health innovations from four untapped pig breeds in Spain (Porc Negre Mallorquí), Croatia (Turopolje), Italy (Cinta Senese) and Slovenia (Krškopolje) were analysed. Consumers' "Non-hypothetical" willingness to pay (WTP) and hedonic evaluation were investigated. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.011DOI Listing

Association of CAST gene polymorphism with carcass value and meat quality in two synthetic lines of sheep.

Meat Sci 2019 Apr 9;154:69-74. Epub 2019 Apr 9.

Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address:

The aim of study was to estimate genotype frequencies of the polymorphism in the intron 12 of CAST gene of growing lambs, and to evaluate associations between the CAST genotype and carcass and meat traits. A total number of 317 rams representing the synthetic BCP (163) and SCP (154) meaty lines were genotyped by the RFLP/MspI/NcoI/Hin6I. Three genotypes including "aa", "ae" and "ac" with most frequencies of 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.007DOI Listing

Effects of naturally-produced lovastatin on carcass characteristics, muscle physico-chemical properties and lipid oxidation and cholesterol content in goats.

Meat Sci 2019 Apr 9;154:61-68. Epub 2019 Apr 9.

Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

This study investigated the carcass characteristics, physico-chemical properties, storage stability and cholesterol content of meat from goats fed with different levels of naturally-produced lovastatin used to mitigate enteric methane production. Twenty intact Saanen male goats of 5-6 months old with initial live weight of 25.8 ± 4. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.008DOI Listing

Slaughter weight rather than sex affects carcass cuts and tissue composition of Bisaro pigs.

Meat Sci 2019 Apr 11;154:54-60. Epub 2019 Apr 11.

Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address:

Carcass cuts and tissue composition were assessed in Bisaro pigs (n = 64) from two sexes (31 gilts and 33 entire males) reared until three target slaughter body-weights (BW) means: 17 kg, 32 kg, and 79 kg. Dressing percentage and backfat thickness increased whereas carcass shrinkage decreased with increasing BW. Slaughter weight affected most of the carcass cut proportions, except shoulder and thoracic regions. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.012DOI Listing

Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods.

Meat Sci 2019 Apr 8;154:46-53. Epub 2019 Apr 8.

Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo, Brazil. Electronic address:

The aim of the present study was to obtain the dynamic sensory profile of smoked bacon using Temporal Dominance of Sensations (TDS). Eight samples were studied considering different smoking process: six samples were submitted to conventional smoking using different woods from reforestation and two samples were manufactured with liquid smoke. Seventy-eight regular bacon consumers evaluated the samples using the TDS methodology. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.006DOI Listing
April 2019
2 Reads

Strategies for overcoming aversion to unnaturalness: The case of clean meat.

Meat Sci 2019 Apr 4;154:37-45. Epub 2019 Apr 4.

Harvard University, United States of America.

Clean meat (grown from animal cells rather than rearing animals) has the potential to address many concerns associated with meat production. However, research suggests that the perceived unnaturalness of clean meat could be a barrier to consumer acceptance. This study investigated the efficacy of different messages designed to address consumers' concerns about clean meat naturalness. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.004DOI Listing
April 2019
2 Reads

Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage.

Meat Sci 2019 Apr 4;154:29-36. Epub 2019 Apr 4.

Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia. Electronic address:

The aim of this work was to evaluate the effect of different concentrations of probiotic strain Lactobacillus plantarum TN8 on the quality and safety of raw minced beef after 10 days of refrigerated storage. The obtained results showed that the incorporation of the probiotic strain can inhibit the proliferation of spoilage microorganisms, such Listeria monocytogenes and Salmonella spp., delay the lipid oxidation, improve texture parameters, and extend the shelf life of these products during storage. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.005DOI Listing
April 2019
2 Reads

Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages.

Meat Sci 2019 Apr 3;154:22-28. Epub 2019 Apr 3.

Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China; Key Laboratory of Functional Foods, Ministry of Agriculture, Guangzhou 510610, PR China; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.

The effects of fresh and dried Flammulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), 2.5% FFV, 2. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.003DOI Listing
April 2019
2 Reads
2.615 Impact Factor

Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention.

Meat Sci 2019 Apr 1;154:11-21. Epub 2019 Apr 1.

Universitat de Lleida, Departament de Ciència Animal, Avda. Rovira Roure, 191, 25198 Lleida, Spain. Electronic address:

The role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in cross-country regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered an on-line survey with questions regarding consumer purchasing habits, product involvement and intrinsic and credence attributes. They also chose between two contrasting boneless pork loins and express willingness to pay (WTP) for different product scenarios with different pig farm facilities and for organic pork standards. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.04.001DOI Listing

Sensory optimisation of salt-reduced corned beef for different consumer segments.

Meat Sci 2019 Mar 21;154:1-10. Epub 2019 Mar 21.

Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland. Electronic address:

The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not detect differences between samples. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.015DOI Listing

Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef.

Meat Sci 2019 Jul 28;153:152-158. Epub 2019 Mar 28.

Department of Agricultural Biotechnology, Center for Food and Bioconvergence, 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:

Beef rumps (middle gluteal) were dry aged for 28 days using different air flow velocities of 0, 2.5, and 5 m/s (DA0, DA2.5, and DA5, respectively). Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.019DOI Listing
July 2019
1 Read
2.615 Impact Factor

Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing.

Meat Sci 2019 Jul 28;153:144-151. Epub 2019 Mar 28.

Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. Electronic address:

A study was conducted to elucidate the impact of pulsed electric field (PEF) on the activity of calpains, proteolytic activity of desmin and troponin-T and physicochemical properties of beef Biceps femoris during ageing. The meat samples (meat blocks) were subjected to two PEF treatments; T (5 kV, 90 Hz, 0.38 kV/cm) and T (10 kV, 20 Hz, 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.018DOI Listing
July 2019
2 Reads

Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study.

Meat Sci 2019 Jul 7;153:135-143. Epub 2019 Mar 7.

CSIRO, Agriculture and Food, Australia.

Arbitrary microbiological limits or noticeable organoleptic decline are mainly used to define the shelf life of vacuum packaged chilled beef (VPCB). Excellent temperature control is critical to enable a long shelf life. The robustness of export supply chains was tested by sending Australian VPCB (striploins) to three Chinese destinations and a CONTROL (Brisbane, Australia) treatment (~-1 °C). Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.006DOI Listing

Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates.

Meat Sci 2019 Jul 25;153:126-134. Epub 2019 Mar 25.

Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.

Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% dehydrated alfalfa (CON, n = 8) or cardoon meal (CMD, n = 7). Furthermore, the antioxidant activity of a phenolic-rich cardoon meal extract (1.32 GAE mg/ml) was examined in muscle homogenates (0, 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.017DOI Listing
July 2019
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Early differential gene expression in beef Longissimus thoracis muscles from carcasses with normal (<5.8) and high (>5.9) ultimate pH.

Meat Sci 2019 Jul 19;153:117-125. Epub 2019 Mar 19.

Instituto de Farmacología y Morfofisiología, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile. Electronic address:

The objective of this study was to investigate early postmortem (0.5 h) gene expression in beef Longissimus thoracis (LT) muscles from carcasses with NORMAL (<5.8) and HIGH (>5. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.013DOI Listing
July 2019
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Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking.

Meat Sci 2019 Jul 22;153:109-116. Epub 2019 Mar 22.

de Tecnología y Calidad de los Alimentos, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Tandil, Argentina. Electronic address:

Long-time low-temperature (LTLT) cooking of meat is known to produce a tender product. The current work tested the hypothesis that LTLT cooking for periods of up to 24 h at 60 °C reduces the contribution of intramuscular connective tissue to cooked meat toughness. Tensile tests on perimysium excised after cooking showed that its strength diminished with cooking time, although not as markedly as the Warner-Bratzler peak force measure of toughness. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.016DOI Listing
July 2019
2 Reads

The influence of protein restriction during mid- to late gestation on beef offspring growth, carcass characteristic and meat quality.

Meat Sci 2019 Jul 21;153:103-108. Epub 2019 Mar 21.

Instituto Nacional de Tecnología Agropecuaria, Balcarce Experimental Station, Balcarce, BA 7620, Argentina; Department of Animal and Veterinary Sciences, Clemson University, Clemson, SC 29634, USA; Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Balcarce, BA 7620, Argentina.

The objective of this study was to determine whether crude protein intake during the last three months of gestation affects growth performance, carcass characteristics and meat quality of steer progeny. At 134 ± 14 d of gestation, 68 multiparous Angus cows were blocked by BW and expected calving date and randomly assigned to diets that contained either low or high dietary crude protein concentrations and were allotted in 12 pens per treatment. After calving, cows were managed together on improved pastures during lactation. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.014DOI Listing
July 2019
1 Read

WHCtrend, an up-to-date method to measure water holding capacity in meat.

Meat Sci 2019 Jun 28;152:134-140. Epub 2019 Feb 28.

Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Italy. Electronic address:

An up-to-date procedure to standardize the measurement of the water holding capacity of meat, including new parameters and a new instrument, are proposed to simplify and standardize the use of the filter paper press method. The new instrument "WHCtrend instrument" employed Video Image Analysis, and a video camera placed above a compression system to measure the area formed by 250 mg of homogenized meat. For measurements, an image was acquired at time = 0 s, and every 15 s for 10 min after compression with a 500 N force. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.022DOI Listing
June 2019
1 Read

Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors.

Meat Sci 2019 Jul 15;153:94-102. Epub 2019 Mar 15.

CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Portugal.

Previous research showed that meat of optimal tenderness is produced when rigor mortis temperature falls between 12 - 35 C. This study aimed to classify beef carcasses quality according to the ideal window rule using pH/temperature decay descriptors and animal characteristics. Seventy-four Mirandesa breed and 52 Crossbreds, with an average age of 10. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.011DOI Listing
July 2019
1 Read

Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced.

Meat Sci 2019 Jul 11;153:86-93. Epub 2019 Mar 11.

Department of Animal Production, Faculty of Agricultural and Forestry Engineering, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, Campus Rabanales, N-IV, km 396. Edificio de Producción Animal, Córdoba 14014, Spain.

Conventional chemical analyses of meat products are time-consuming, expensive and destructive. The advantages of NIR spectroscopy are its speed, portability, suitability for both at-line and on-line analysis, low cost and the possibility of simultaneously measuring many different parameters in a large number of samples. The purpose of this study was to develop and validate calibrations for the prediction of moisture, protein and fat in Iberian pig pork loins using an FT-NIR instrument coupled to a 5-m fibre optic sensor head. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.008DOI Listing
July 2019
2 Reads

Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bulls.

Meat Sci 2019 Jul 13;153:75-85. Epub 2019 Mar 13.

Associazione Nazionale Allevatori Bovini di Razza Piemontese (Anaborapi), Strada Trinità 32/A, 12061 Carrù, CN, Italy.

Using the Piemontese breed as a case study, we characterised beef production systems within the EU classification, and investigated their effects on carcass and meat quality traits. The research involved 1,327 young bulls fattened on 115 farms. The production systems identified by hierarchical cluster analysis were: traditional (restricted feeding and either tie-stalls or loose-housing), modern breeders and fatteners and specialised fatteners (the last two were divided in those using or not using total mixed rations). Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.010DOI Listing
July 2019
1 Read

Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties.

Meat Sci 2019 Jul 6;153:66-74. Epub 2019 Mar 6.

Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.

The aim of this study was to compare the effects of corn starch films containing Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on pH value, oxidative stability and sensory properties of ground beef patties during 20 days of storage at 4 ± 1 °C. Results of mechanical evaluation indicated that all treated films exhibited lower tensile strength (P ≤ .05) and higher elongation at break (P ≥ . Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.004DOI Listing
July 2019
1 Read

Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose.

Meat Sci 2019 Jul 14;153:58-65. Epub 2019 Mar 14.

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

Barley sourced beta-glucan (βG), microcrystalline cellulose (MCC), or starch were added to beef emulsions containing beef, olive oil, salts, and water. Emulsions with inclusion levels of 1% of βG, MCC, or starch, 2% of βG, MCC, or starch, or 3% of βG, MCC, or starch, and a mixture of βG (1.5%) and MCC (1. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.012DOI Listing
July 2019
1 Read

Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks.

Meat Sci 2019 Jul 12;153:51-57. Epub 2019 Mar 12.

Beef and Sheep Research Centre, SRUC, West Mains Road, Edinburgh EH9 3JG, UK.

Increasing the lipid concentration and/or inclusion of nitrate in the diet of ruminant livestock have been proposed as effective strategies to reduce the contribution of methane from the agricultural sector to greenhouse gas emissions. In this study, the effects of increased lipid or added nitrate on beef eating quality were investigated in two experiments. In experiment 1, lipid and nitrate were fed alone with two different and contrasting basal diets to finishing beef cattle. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.009DOI Listing
July 2019
3 Reads

Tissue distribution of rare earth elements in wild, commercial and backyard rabbits.

Meat Sci 2019 Jul 7;153:45-50. Epub 2019 Mar 7.

Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece. Electronic address:

Rare Earth Elements (REEs), La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu, Sc, and Y, & two actinides, Th and U were assessed in muscle and liver tissues of wild, backyard and commercially raised rabbits through ICP-MS. Higher concentrations were found in liver in comparison to muscle tissue. Liver of wild rabbits accumulates all studied elements beyond Tm. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S03091740183022
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http://dx.doi.org/10.1016/j.meatsci.2019.03.007DOI Listing
July 2019
5 Reads

3D printing of meat.

Meat Sci 2019 Jul 7;153:35-44. Epub 2019 Mar 7.

School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia. Electronic address:

Three-dimensional printing (3DP) process stands as a developing technology for food manufacturing, which offers the opportunity to design novel food products with improved nutritional value and sensorial profile. This review analyses the potential applications of 3DP technology for meat processing and the elemental aspects affecting the printability and post-processing feasibility of 3D printed meat products. The combination of nutritionally balanced ingredients and novel internal structures may be schemed into a multi-material 3D model that meets special individual needs, such as chewing and swallowing difficulties. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.005DOI Listing
July 2019
1 Read

Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets.

Meat Sci 2019 Jul 5;153:26-34. Epub 2019 Mar 5.

Department of Animal Sciences, Division Animal Product Quality, University of Goettingen, Germany. Electronic address:

Pork quality characteristics related to the dietary substitution of soybean meal by the micro-alga Spirulina (Arthrospira platensis) or black soldier fly (Hermetia illucens) partly-defatted larval meal were observed. Through a duplicated study totalling 48 individually-fed barrows (Pietrain × (Large White × Landrace)) allocated into two experimental groups and a control, the effect of dietary protein source on physico-chemical and sensory pork quality was monitored under current industrial packaging conditions (highly‑oxygenated modified atmosphere packaging). The results show that physico-chemical characteristics are not degraded by including alternative protein sources in pig diets. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.001DOI Listing
July 2019
1 Read

Post-processing feasibility of composite-layer 3D printed beef.

Meat Sci 2019 Jul 1;153:9-18. Epub 2019 Mar 1.

School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia. Electronic address:

Post-processing feasibility studies the integrity of the designed internal and external structures of 3D printed products. This study examined the effect of infill density (50%, 75%, 100%) and fat content (0, 1, 2, 3 fat layers within a structure) on the post-processing physical changes and texture of lean meat-lard composite layer 3D printed meat products cooked sous-vide. Data from raw and cooked samples were collected to determine cooking loss, shrinkage, moisture retention, fat retention, hardness, chewiness, and cohesiveness. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.024DOI Listing

Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids.

Meat Sci 2019 Jul 2;153:2-8. Epub 2019 Mar 2.

Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand 97175-331, Iran.

Twenty-four Mahabadi goat kids (5-6 months of age) were used to evaluate the effects of feeding olive leaves (OL) on performance, carcass traits and antioxidant status. The kids received three dietary treatments for 84 d with three levels of OL: 0 (control), 7.5 (OL7. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.03.002DOI Listing
July 2019
1 Read

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display.

Meat Sci 2019 Jul 23;153:19-25. Epub 2019 Feb 23.

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

Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 and myoglobin isoforms were assessed repeatedly every 5 min during the first 40 min and every 10 min from 40 to 120 min after surface cutting. Colour stability was measured instrumentally during 4 consecutive days of simulated retail display. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.016DOI Listing
July 2019
1 Read

Methodological issues in use of MRI as a predictive tool.

Meat Sci 2019 Jul 4;153. Epub 2019 Mar 4.

Department of Health Information Management, School of Allied Medical Sciences, Kermanshah University of Medical Sciences, Kermanshah. Iran. Electronic address:

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http://dx.doi.org/10.1016/j.meatsci.2019.03.003DOI Listing
July 2019
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Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS.

Meat Sci 2019 Jun 7;152:146-154. Epub 2019 Mar 7.

Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain. Electronic address:

Iberian cured ham from purebred pigs fattened on grazing acorns is a highly appreciated product. There are several analytical methods to avoid its labelling fraud; however, these require opening the ham. The aim of this work is testing a non-destructive sampling method which does not spoil the physical integrity of the ham. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.018DOI Listing

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.

Meat Sci 2019 Jun 22;152:127-133. Epub 2019 Feb 22.

IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121, Monells, Girona, Catalonia, Spain. Electronic address:

High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 °C, 20 °C and 35 °C in samples with different textural characteristics (no pastiness, medium and high pastiness groups). Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.014DOI Listing
June 2019
1 Read

Biochemical alterations in the Musculus triceps brachii and Musculus longissimus thoracis during early postmortem period in pigs.

Meat Sci 2019 Jun 28;152:121-126. Epub 2019 Feb 28.

Department of Animal Sciences, Animal Breeding and Genetics, Georg-August-University Goettingen, Albrecht-Thaer-Weg 3, D-37075 Goettingen, Germany.

Muscle-to-meat-transition is influenced by alterations of the energy metabolism. Porcine Musculus triceps brachii (MT) consisted of more fast-twitch-glycolytic muscle fibers and samples, collected 0, 10 and 20 min after slaughter (p.m. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.023DOI Listing
June 2019
2 Reads

Assessing marbling scores of beef at the 10th rib vs. 12th rib of longissimus thoracis in the slaughter line using camera grading technology in Germany.

Authors:
L Schulz A Sundrum

Meat Sci 2019 Jun 28;152:116-120. Epub 2019 Feb 28.

Department of Animal Nutrition and Animal Health, Faculty of Organic Agricultural Science, University of Kassel, Nordbahnhofstraße 1a, 37213 Witzenhausen, Germany. Electronic address:

Internationally, different Video Image Analysis Systems (VIAS) are established to enable categorization of beef carcasses according to a marbling score as determining part of trading categories. Different established standardized cutting positions of longissimus thoracis, among other reasons, hamper the use of VIAS in European countries. The objective of the study was to explore the potential of a VIAS-based grading system VBG 2000 for the estimation of marbling of carcasses cut according to German standards. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.021DOI Listing
June 2019
1 Read

Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer.

Authors:
B Lee S Yoon Y M Choi

Meat Sci 2019 Jun 27;152:109-115. Epub 2019 Feb 27.

Department of Animal Sciences, Kyungpook National University, South Korea. Electronic address:

The aim of this study was to compare the intramuscular fat (IMF) content and marbling fleck characteristics measured by computerized image analysis among the eight grades of Korean beef marbling standard (BMS). Additionally, this study examined the effects of the marbling fleck characteristics on objective tenderness parameters and sensory quality characteristics in high-marbled Hanwoo steers (BMS grades 7 to 9). Marked differences were observed in marbling fleck characteristics among the BMS grades (P < . Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.019DOI Listing
June 2019
1 Read

Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile.

Meat Sci 2019 Jun 21;152:104-108. Epub 2019 Feb 21.

Universidad de Talca, Programa de Investigación de Excelencia Interdisciplinaria en Envejecimiento Saludable (PIEI-ES), Talca, Chile; Catholic University of Santiago de Guayaquil, Ecuador.

The aim of the present work was to assess consumers' willingness to pay for reformulated frankfurters in the context of the implementation of nutritional warnings. Images of frankfurter packages were designed using a fractional factorial design with 5 2-level variables: brand type, sodium reduction, saturated fat reduction, fibre claim and cholesterol claim. An online study with 548 consumers was implemented with Chilean participants, who were asked to indicate how much they would be willing to pay for each of the packages. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.007DOI Listing
June 2019
1 Read

Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.

Meat Sci 2019 Jun 26;152:96-103. Epub 2019 Feb 26.

Department of Food Science, Federal University of Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais 37200-000, Brazil. Electronic address:

The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.020DOI Listing
June 2019
4 Reads

Ultrasound: A new approach to reduce phosphate content of meat emulsions.

Meat Sci 2019 Jun 16;152:88-95. Epub 2019 Feb 16.

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

Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.010DOI Listing
June 2019
4 Reads

Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods.

Meat Sci 2019 Jun 16;152:81-87. Epub 2019 Feb 16.

Federal University of Pelotas, PostGraduate Program in Food Science and Technology (PPGCTA), Brazil.

The objective of this work was to identify the perception of consumers regarding the consumption of capybara meat, as well as to generate information that will help in the development of the productive chain of the species. Free word association and application of a questionnaire containing questions were performed. We classified dimensions with categories related to the words of greatest impact mentioned. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.011DOI Listing
June 2019
2 Reads

Non-invasive and rapid pH monitoring for meat quality assessment using a low-cost portable hyperspectral scanner.

Meat Sci 2019 Jun 23;152:73-80. Epub 2019 Feb 23.

National Engineering Research Center for Optical Instruments, Centre for Optical and Electromagnetic Research, Zhejiang University, Hangzhou 310058, China; Suzhou YouHan Information Technologies, Ltd, Changshu, Suzhou 215500, China. Electronic address:

It has been demonstrated that optical spectroscopy is a powerful tool for the quantitative monitoring of the main chemical components in food. However, portable spectrometer for on-site food quality assessment has rarely been reported. Here, a low-cost and portable hyperspectral scanner is developed. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.017DOI Listing
June 2019
4 Reads

Quality characteristics of pork loin cured with green nitrite source and some organic acids.

Meat Sci 2019 Jun 1;152:141-145. Epub 2019 Mar 1.

Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea. Electronic address:

This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.015DOI Listing
June 2019
5 Reads

Sustainable use of tainted boar meat: Blending is a strategy for processed products.

Meat Sci 2019 Jun 22;152:65-72. Epub 2019 Feb 22.

Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany. Electronic address:

While forming mixtures is a widely used approach for other raw materials in food industry, it has not yet been systematically analyzed for boar tainted meat. That is why we simultaneously studied four factors relevant for the production of emulsion-type sausages: percentage boar meat (skatole concentrations up to 0.3 μg/g, androstenone up to 3. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.013DOI Listing
June 2019
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Supplementation of sows with -Arginine during gestating and lactation affects muscle traits of offspring related with postnatal growth and meat quality: From conception to consumption.

Meat Sci 2019 Jun 11;152:58-64. Epub 2019 Feb 11.

Aarhus University, Department of Animal Science, AU-Foulum, Blichers Allé 20, 8830 Tjele, Denmark.

This study investigated the effect of dietary inclusion of 25 g/day of -Arginine (n = 7) or iso‑nitrogenous amounts of alanine (n = 6) from d 30 of gestation to d 28 of lactation of sows on performance, muscle traits and meat quality in offspring. From each litter, heaviest and smallest littermate of both sexes were reared from d 28 and slaughtered at d 140 in accordance with a 2factorial design. A response to -Arginine were obtained on small females where -Arginine increased birth weight, however this effect disappeared at weaning. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.004DOI Listing
June 2019
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Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.

Meat Sci 2019 Jun 12;152:49-57. Epub 2019 Feb 12.

Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862 Campinas, São Paulo, Brazil.

The objective of this study was to evaluate the effects of the partial replacement of NaCl by blends of KCl and CaCl on the physicochemical, microbiological, and sensory properties of jerked beef. For that, in the dry and wet salting stages, 50% NaCl of the control treatment (FC1) was replaced by 50% KCl (F1), 50% CaCl (F2), and a blend containing 25% KCl and 25% CaCl (F3) at equivalent concentrations based on the ionic strength. All reformulated treatments presented a significant sodium reduction when compared to the control (27. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.005DOI Listing

Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat.

Meat Sci 2019 Jun 16;152:41-48. Epub 2019 Feb 16.

Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains 4108, Australia. Electronic address:

To investigate the potential of eland for meat production, the yield, physical quality and chemical composition of seven muscles were characterized from both male (n = 6) and female (n = 6) carcasses. Although carcass weights did not differ, cows had greater biceps femoris (BF), semitendinosus (ST) and supraspinatus (SS) muscle yields. The semimembranosus (SM) from cows had the greatest drip loss and were more yellow (b*) than all muscles evaluated from both sexes. Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.008DOI Listing
June 2019
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A comparison of the growth performance, carcass traits, and behavior of guinea pigs reared in wire cages and floor pens for meat production.

Meat Sci 2019 Jun 20;152:38-40. Epub 2019 Feb 20.

Animal Production and Industrialization Research Unit, Engineering Faculty. Universidad Nacional de Chimborazo, Riobamba, EC060150, Ecuador. Electronic address:

To achieve efficient production of guinea pigs for meat, it is essential to determine the most suitable housing system. A total of 220 guinea pigs were maintained in either wire cages (n = 11, 10 animals per cage) or floor pens (n = 11, 10 animals per pen) containing a deep litter of woodchips, both housing systems having the same dimensions (2 × 1 × 0.4 m). Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.012DOI Listing
June 2019
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Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progeny.

Meat Sci 2019 Jun 13;152:31-37. Epub 2019 Feb 13.

Department of Animal Science, South Dakota State University, Brookings, SD 57007, United States. Electronic address:

The objective of this study was to evaluate the influence of metabolizable protein (MP) restriction in mid- and/or late-gestation on meat quality characteristics of progeny. Heifers were assigned to 2 levels of dietary protein (control [CON], 102% of MP requirements; or restricted [RES], 80% of MP requirements) at 2 stages of gestation (mid-gestation [MID] and late-gestation [LATE]) in a Balaam's Design crossover treatment structure resulting in 4 treatment combinations (CON-CON, CON-RES, RES-CON, RES-RES). A carryover effect of MID MP treatment on LATE CON indicated CON-CON steaks were more tender (P < . Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.006DOI Listing

Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites.

Meat Sci 2019 Jun 18;152:20-30. Epub 2019 Feb 18.

Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil. Electronic address:

The effects of edible monolayer and bilayer chitosan-gelatin coatings on the weight loss, lipid oxidation, color preservation (display-life), and shelf-life of beef steaks during 10 days of retail display (at 4 °C; 12 h light/day) were evaluated. The edible coatings had a homogeneous crack-free surface, with the bilayer films being two times thicker than the monolayer coatings. During storage, the control samples had higher pH values and more weight loss (P < . Read More

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http://dx.doi.org/10.1016/j.meatsci.2019.02.009DOI Listing
June 2019
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Letter to the editor.

Meat Sci 2019 May 31;151:98. Epub 2019 Jan 31.

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

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http://dx.doi.org/10.1016/j.meatsci.2019.01.012DOI Listing
May 2019
2 Reads