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

2008 ◽  
Vol 24 (3-4) ◽  
pp. 77-92 ◽  
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.

Carcass traits and meat quality of quails from both sexes and eight distinct strains

2017 ◽  
Vol 57 (10) ◽  
pp. 2141 ◽  
Author(s):  
Ronan P. Gontijo ◽  
Cleube A. Boari ◽  
Aldrin V. Pires ◽  
Martinho A. Silva ◽  
Luíza R. A. Abreu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Water Holding ◽  
Type Strains ◽  
Meat Type

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

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

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

<p>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<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

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

2012 ◽  
Vol 28 (2) ◽  
pp. 385-392 ◽  
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.

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

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.

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

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
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

<p>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<br />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<br />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<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;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&lt;0.05) by liquid smoke. There was no<br />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<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

scholarly journals Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets

2019 ◽  
Vol 37 (No. 3) ◽  
pp. 186-191
Author(s):  
Marlena Justyna Baryczka ◽  
Iwona Chwastowska-Siwiecka ◽  
Jacek Kondratowicz
Keyword(s):  
Body Weight ◽  
Moisture Content ◽  
Total Protein ◽  
Clarias Gariepinus ◽  
Cooking Loss ◽  
African Catfish ◽  
Catfish Fillets ◽  
Pre Treatment ◽  
Water Holding

The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on 20 individuals of Clarias gariepinus aged &lt; 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre-treatment. Chilled right fillets (20) and left fillets (20) stored for 8 months in the freezer were subjected to quantitative and qualitative laboratory analyses. Chilled African catfish fillets had a lower of moisture content, higher of total protein, fat and crude ash, and higher energy value than frozen samples. Chilled fillets had also higher water-holding capacity, lower cooking loss and higher tenderness.

scholarly journals The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

2021 ◽  
Vol 16 (2) ◽  
pp. 105-116
Author(s):  
Peni Patriani ◽  
Harapin Hafid
Keyword(s):  
Ph Value ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Physical Quality ◽  
Fresh Fish ◽  
Randomized Design ◽  
Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

scholarly journals Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

2014 ◽  
Vol 44 (12) ◽  
pp. 2252-2257
Author(s):  
Tharcilla Isabella Rodrigues Costa Alvarenga ◽  
Hirasilva Borba ◽  
Greicy Mitzi Bezerra Moreno ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Lolli Malagoli de Mello ◽  
...  
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Lamb Meat ◽  
Atriplex Nummularia ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

scholarly journals THE QUALITY AND TOTAL MICROBES OF BROILER CHICKEN IN TRADITIONAL MARKETS OF DENPASAR CITY

2017 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Luh Yuni Surya Antari ◽  
I N. Tirta Ariana ◽  
G. A. M. Kristina Dewi
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Research Result ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Drip Loss ◽  
Traditional Markets ◽  
Water Holding

The purpose of this study was to determine the quality and total microbes of broiler at different location in the traditional markets of Denpasar City. This study used a completely randomized design (CRD) with four treatments. The treatments used in this study, broiler chicken sold at traditional markets in East (DT), North (DU), West (DB), and South of Denpasar (DS). The data obtained from this study were analyzed by analysis of variance. If there were significant differences (P <0,05) among the treatments, then continued with Duncan's multiple range test. The variables used in this study were carcass weight, cooking loss, drip loss, water holding capacity, water content, protein, fat, ash, and total microbes. The results showed that on the average, the highest carcass weight in DB treatment was 1.482 grams, with other treatments to get results not significantly different (P>0,05). The result of this study for variable drip loss, water content, protein, fat, and ash significantly different (P<0,05), then research result for cooking loss, and water holding capacity, were not significantly different (P>0,05). The research result for total microbies broiler chicken at traditional markets in Denpasar City have a range of 1,84 x 104 to 2,62 x 104 CFU /gram. The results were still normal when compared to SNI 7388: 2009 which states that the maximum amount that the content of TPC 1x106 CFU/gram. From these results, it was concluded that there were similarities quality of broiler chicken (carcass weight, cooking loss, water holding capacity, and total microbes), however, there were differences in the quality of broiler seen from drip loss, water content, protein, fat, and ash of broiler at traditional markets in Denpasar City.

scholarly journals Is Meat of Breeder Turkeys so Different from That of Standard Turkeys?

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 8 ◽  
Author(s):  
Pascal Chartrin ◽  
Thierry Bordeau ◽  
Estelle Godet ◽  
Karine Méteau ◽  
Jean-Christian Gicquel ◽  
...  
Keyword(s):  
Body Weight ◽  
Sexual Dimorphism ◽  
Water Holding Capacity ◽  
The Other ◽  
Male And Female ◽  
Physiological Stage ◽  
Males And Females ◽  
Sensorial Quality ◽  
Water Holding

The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 birds per sex and per physiological stage). The breeder turkeys were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The standard turkeys were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys, whereas the meat of male breeders was clearly distinguishable, particularly by displaying lower tenderness and water holding capacity.

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