Growth of Poinsettia in Potting Media Amended with Ground Kenaf Stem Core

Euphorbia pulcherrima Willd. `V-14 Glory Red', `V-17 Marble', and `Jingle Bells 3' were grown in various peat-based potting media amended with ground, non-composted woody stem core of kenaf (Hibiscus cannabinus L.) and fertilized at every irrigation with a 17N–2.2P–13.8K fertilizer at 300 ppm N. Kenaf is an annual tropical species grown in several Gulf Coast states as a fiber crop. Growth and overall quality of all cultivars was best in media containing 50% to 70% coarse grind of kenaf (by volume) and was similar to a commercial soilless control medium (Sunshine #1, SunGro Horticulture, Inc.). Media containing greater than 70% fine grind kenaf resulted in significantly smaller plants with chlorosis of both lower and upper leaves, and also resulted in undesirable shrinkage of media in the containers. Addition of 19N–2.6P–10K Osmocote to kenaf-amended media at a rate of 3.5 kg·m–3 resulted in significantly better plants with less chlorosis than similar media without Osmocote. Media containing kenaf also resulted in significantly less water-holding capacity than Sunshine #1 and required morefrequent irrigation to sustain the growth of plants.

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Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0143 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Yang Jiang ◽

Jinhua Du ◽

Liguo Zhang

Keyword(s):

Texture Analysis ◽

Sensory Evaluation ◽

Rupture Strength ◽

Water Holding Capacity ◽

Textural Characteristics ◽

Sensory Acceptance ◽

Water Holding ◽

Rupture Distance ◽

Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

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Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

Agricultural Science Digest - A Research Journal ◽

10.18805/ag.d-180 ◽

2019 ◽

Vol 39 (04) ◽

Author(s):

Kimia Banikarimi K Rai ◽

Habibollah Mirzaei K Basu ◽

Mohammad Farsi K Basu

Keyword(s):

Storage Period ◽

Edible Coating ◽

Water Holding Capacity ◽

Rosemary Extract ◽

Control Group ◽

Total Volatile ◽

Psychrotrophic Bacteria ◽

Rosmarinus Officinalis L ◽

Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

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QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i01.p04 ◽

2021 ◽

Vol 24 (1) ◽

pp. 19

Author(s):

SITI N. W. ◽

I N. S. SUTAMA ◽

N. M. S. SUKMAWATI ◽

I N. ARDIKA

Keyword(s):

Protein Content ◽

Water Content ◽

Matter Content ◽

Water Holding Capacity ◽

Dry Matter Content ◽

Leaf Meal ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

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Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

Sains Peternakan ◽

10.20961/sainspet.v8i1.4744 ◽

2010 ◽

Vol 8 (1) ◽

pp. 26

Author(s):

E P Samodra ◽

H Cahyono

Keyword(s):

Ascorbic Acid ◽

Beef Cattle ◽

Storage Time ◽

Cooking Loss ◽

Water Holding Capacity ◽

Storage Duration ◽

Physical Quality ◽

And Storage ◽

Water Holding

The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p<0,05).Key words: Pernakan Ongole meat, ascorbat acid, storage time

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Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

Biotechnology in Animal Husbandry ◽

10.2298/bah1202385j ◽

2012 ◽

Vol 28 (2) ◽

pp. 385-392 ◽

Cited By ~ 3

Author(s):

V. Jukna ◽

J. Klementaviciūtė ◽

E. Meskinytė-Kausilienė ◽

N. Peciulaitienė ◽

M. Samborskytė ◽

...

Keyword(s):

Meat Quality ◽

Comparative Evaluation ◽

Cholesterol Content ◽

Water Holding Capacity ◽

Nutritional Properties ◽

Broiler Meat ◽

Turkey Meat ◽

Meat Samples ◽

Water Holding

In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.

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КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

Scientific Messenger of LNU of Veterinary Medicine and Biotechnology ◽

10.15421/nvlvet6602 ◽

2016 ◽

Vol 18 (2(66)) ◽

pp. 8-13

Author(s):

N.M. Bogatko ◽

N.V. Bukalova ◽

L.M. Bogatko ◽

V.Z. Salata ◽

L.P. Аrtemenko ◽

...

Keyword(s):

Heat Treatment ◽

Mass Fraction ◽

Ice Cream ◽

Water Holding Capacity ◽

Improved Method ◽

Fresh Fish ◽

Fish Meat ◽

Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

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Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

Biotechnology in Animal Husbandry ◽

10.2298/bah0804077e ◽

2008 ◽

Vol 24 (3-4) ◽

pp. 77-92 ◽

Cited By ~ 3

Author(s):

Abd El-Aal ◽

A.I.A. Suliman

Keyword(s):

Body Weight ◽

Carcass Traits ◽

Cooking Loss ◽

Water Holding Capacity ◽

Live Body Weight ◽

Four Levels ◽

Meat Samples ◽

Cooked Meat ◽

Water Holding

Twenty growing crossbred male lambs (? chios. ? ossimi and ? chios. ? ossimi) of 15.25 ? 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated. The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ? 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ? 0.05) different. No significant (p ? 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

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Physical and Sensory Quality of Broiler Meat as Influenced by Dietary Supplementation of Turmeric (Curcuma longa), Garlic (Allium sativum) and in Combinations as a Feed Additive

ANIMAL PRODUCTION ◽

10.20884/1.jap.2018.20.1.633 ◽

2019 ◽

Vol 20 (1) ◽

pp. 61

Author(s):

Sri Purwanti ◽

Zuprizal Zuprizal ◽

Tri Yuwanta ◽

Supadmo Supadmo

Keyword(s):

Sensory Quality ◽

Water Holding Capacity ◽

Poultry Meat ◽

Quality Data ◽

Feed Additive ◽

Broiler Meat ◽

Physical Quality ◽

Water Holding ◽

Basal Ration

This research was conducted to evaluate the effect of turmeric water extract, garlic and combinations of turmeric and garlic as feed additives in broiler diets on the physical and sensory quality of broiler meat. During the study, the chicken were given 5 feeding treatments, i.e. R0 (basal ration without phytobiotic and antibiotics) , R1 (basal diet + 0.015% zinc bacitracin + 2.485% filler), R2 (basal ration + 2.50% TE), R4 (basal ration + 2.00% GE + 0.50% filler), and R5 (basal ration + 2.50% TGE). The base diet was composed of: yellow corn, meat and bone meal, poultry meat meal, soybean meal, oil, mineral mix, calcium carbonate, dicalcium phosphate, salt, L-lysine-HCl, and DL-methionine. Variables observed were physical quality (pH, water holding capacity, cooking lose, and tenderness) and sensory quality. Data regarding physical quality were statistically analyzed by one-way ANOVA followed by the orthogonal contrast for significant results, and data of sensory quality by non-parametric methods such as the Hedonic Kruskal-Wallis test. The results showed that the physical quality of meat had no effect (P>0.05), except the significant water holding capacity (P<0.05) which was lower with phytobiotic extract supplementation. All sensory test parameters in fresh and cooked meat had no effect (P>0.05) following phytobiotic extract supplementation, except for the color and acceptability (P <0.05) in fresh broiler meat. The conclusion of the research was that 2.5% TE, 2.0% GE and 2.5% TGE is capable of acting as a feed additive to increase the physical and sensory quality of broiler meat.

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Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/902/1/012011 ◽

2021 ◽

Vol 902 (1) ◽

pp. 012011

Author(s):

A M P Nuhriawangsa ◽

B S Hertanto ◽

A Budiharjo ◽

W Swastike ◽

L R Kartikasari

Keyword(s):

Ph Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Vigna Angularis ◽

Physical Quality ◽

Taro Flour ◽

Red Bean ◽

Water Holding ◽

Chicken Patties

Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

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PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

Buletin Peternakan ◽

10.21059/buletinpeternak.v35i1.590 ◽

2012 ◽

Vol 35 (1) ◽

pp. 50 ◽

Cited By ~ 3

Author(s):

Rizky Arizona ◽

Edi Suryanto ◽

Yuny Erwanto

Keyword(s):

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Liquid Smoke ◽

Randomized Design ◽

Water Holding

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days significantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was no interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat. (Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)

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