scholarly journals The Effects of Crossing Balkan and Saanen Goat Breeds on Carcass Traits and Certain Quality Parameters of Kid Meat

2012 ◽  
Vol 12 (1) ◽  
pp. 53-62 ◽  
Author(s):  
Nikola Stanišić ◽  
Miroslav Žujović ◽  
Zorica Tomić ◽  
Nevena Maksimović ◽  
Zorica Bijelić ◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Binding Capacity ◽  
Carcass Traits ◽  
Quality Parameters ◽  
Water Binding ◽  
Saanen Goat ◽  
Sensory Score ◽  
Positive Effect ◽  
Average Body

The Effects of Crossing Balkan and Saanen Goat Breeds on Carcass Traits and Certain Quality Parameters of Kid MeatThe possibility for improvement of carcass traits and quality of kid meat of the autochthonous Balkan goat breed by crossing with Saanen breed was investigated in this study. The trial was carried out on one group of Balkan goat kids and three groups of kid crosses of Balkan and Saanen goats with different proportion of Saanen genes: 25, 50 and 75%. Each group had 16 male kids, which were slaughtered at the average body weight of 18 kg. With the increase in the proportion of Saanen genes, the age of kids that reached preslaughter weight decreased, the chilling loss increased and the proportion of fat tissue (kidney and pelvic fat) in the carcass side decreased (P≤0.05). The crossing also increased the proportion of carcass parts of the first category (leg and loin section), as well as muscle tissue in those parts. The highest proportion of muscle tissue in the thigh (74.91%) and loin section (75.66%) was determined in kids from the group with 75% of Saanen genes, and kids from this group also had the highest proportion of intramuscular fat (2.48%) in samples of m. longissimus dorsi. Slight differences between kid groups were established in indicators of technological meat properties, such as water binding capacity and tenderness, with the increase in the proportion of Saanen genes in the genotype. Sensory score for roasted meat was high, and scores for tenderness and juiciness were slightly higher in kid crosses with 50% and 75% of Saanen genes (P≤0.05). Results presented in this study confirm the positive effect of crossing the Saanen breed with the Balkan breed on carcass traits and for obtaining meat of more desirable quality.

scholarly journals Changes in quality parameters of vodka filtered through activated charcoal

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 474-482 ◽  
Author(s):  
L. Siříšťová ◽  
Š. Přinosilová ◽  
K. Riddellová ◽  
J. Hajšlová ◽  
K. Melzoch
Keyword(s):  
Production Technology ◽  
Sensory Analysis ◽  
Activated Charcoal ◽  
Quality Parameters ◽  
High Quality ◽  
Flow Rates ◽  
Positive Effect ◽  
Filtration Device

The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing company installed on its production premises a filtration device including a charcoal column, and launched test runs during which different filtration conditions were tested. Samples collected during the test runs were analysed by GC-FID and GC-MS with the aim to compare their composition; sensory analysis was an integral part of the evaluation. The results documented a positive effect of charcoal filtration on the quality of produced vodka, which was not reduced when higher flow rates were applied.  

Impact of Lockdown on Health of the Yamuna river at Delhi Stretch, India

2021 ◽  
Vol 27 (1) ◽  
Author(s):  
MANOJ KUMAR SHUKLA
Keyword(s):  
Water Quality ◽  
Industrial Waste ◽  
Quality Parameters ◽  
Domestic Sewage ◽  
Pollution Monitoring ◽  
Yamuna River ◽  
Industrial Pollutants ◽  
The Impact ◽  
Positive Effect

Present study points out the impact of Lockdown on the health of the Yamuna river at Delhi stretch by comparing prelockdown and Post-lockdown period by studying the reports of pollution monitoring agencies. Delhi segment of the Yamuna is highly polluted, where alongwith domestic sewage a huge quantity of industrial waste is being discharged continuously without proper treatment. Pre lockdown (March 2020) water quality parameters at three sampling stations named as Palla, Nizammuddin Bridge and Okhla barrage U/s in Delhi were, pH were 8.7, 7.3 and 7.2, DO were 17.1 mg/L, not detected in later two sites, BOD were 7.9 mg/L, 57 mg/L and 27 mg/L and COD were 28 mg/L, 90 mg/L and 95 mg/L respectively and postlockdown period (April 2020) the pH was 7.8, 7.2 and 7.1, DO was 8.3 mg/L, 2.4 mg/L and 1.2 mg/L BOD was 2 mg/L, 5.6 mg/ L and 6.1 mg/L and COD were 6 mg/L, 16 mg/L and 18 mg/L respectively. The study of these parameters at three sampling stations reveals that the lack of industrial pollutants discharging due to nationwide lockdown for COVID-19 pandemic had positive effect on water quality of this river. Water quality could be maintained by planned establishment of industries and setup of ETP with without gap between generation and treatment.

scholarly journals Effects of N, P, K and S application on yield and quality of white jute (Corchorus capsularis L.) var. BJC-2197

2012 ◽  
Vol 21 (2) ◽  
pp. 109-116
Author(s):  
Sayma Khanom ◽  
Sonia Hosssain ◽  
Shahid Akhtar Hossain
Keyword(s):  
Growth Yield ◽  
Quality Parameters ◽  
Point Of View ◽  
Corchorus Capsularis ◽  
Yield And Quality ◽  
S Application ◽  
Positive Effect ◽  
S Fertilizers ◽  
Analysis Point

A field experiment was conducted at Bangladesh Jute Research Institute (BJRI) to observe the response of N, P, K and S on a pre?released white jute (Corchorus capsularis) var. BJC?2197. The experiment was carried out by applying N, P, K, S fertilizers in ten combinations including control. From the experiment it was observed that all the treatments had significant positive effect over control on growth, yield and quality parameters. The highest fiber yield (3.21 t/ha) and stick yield (6.58 t/ha) were recorded with N90P5K30S10 kg/ha treatment. However, the best quality fiber was found with combination of N90P15K30S10 kg/ha treatment. From the economic analysis point of view, it was found that combination of N90P5K30S10 kg/ha was higher (2.30) than N90P15K30S10 kg/ha (2.04). So the former can be considered as the best combination for var. BJC?2197 in terms of BCR, yield and quality. Dhaka Univ. J. Biol. Sci. 21(2): 109?116, 2012 (July) DOI: http://dx.doi.org/10.3329/dujbs.v21i2.11508

scholarly journals Influence of powder from tuber topinambur on the consumer properties of venison cutlets in storage

2020 ◽  
Vol 203 ◽  
pp. 04001
Author(s):  
Inessa Zaсhesova ◽  
Stanislav Kolobov ◽  
Natalia Shagaeva
Keyword(s):  
Heat Treatment ◽  
Lipid Oxidation ◽  
Binding Capacity ◽  
Jerusalem Artichoke ◽  
High Quality ◽  
Water Binding ◽  
Mechanical Methods ◽  
Subsequent Storage ◽  
First Time

For the first time, studies were conducted on changes in the consumer properties of cutlets with powder from Jerusalem artichoke tubers during storage. In solving these problems, generally accepted special organoleptic, physicochemical, microbiological, structural and mechanical methods for studying the properties of finished products were used. It has been established that venison cutlets with Jerusalem artichoke tubers powder are characterized by greater stability of consumer properties compared to cutlets without Jerusalem artichoke tubers powder. During freezing and subsequent storage of cutlets, a decrease in water binding capacity and an increase in losses during heat treatment were noted. It should be noted that these changes were less pronounced in cutlets with powder from Jerusalem artichoke tubers, compared with cutlets without powder from Jerusalem artichoke tubers. It was found that cutlets with powder from Jerusalem artichoke tubers produced with powder from Jerusalem artichoke tubers showed a lower level of lipid oxidation compared to cutlets without powder from Jerusalem artichoke tubers. The results of the tasting assessment confirmed the high quality of venison cutlets with Jerusalem artichoke tubers powder.

scholarly journals Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

10.5219/1273 ◽  
2020 ◽  
Vol 14 ◽  
pp. 580-586
Author(s):  
Bahytkul Assenova ◽  
Eleonora Okuskhanova ◽  
Maksim Rebezov ◽  
Oksana Zinina ◽  
Nadezhda Baryshnikova ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Ph Value ◽  
Binding Capacity ◽  
Meat Products ◽  
Average Score ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Minced Meat

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

scholarly journals Growth, carcass traits and meat quality of different local ducks and Turkish Pekins (short communication)

2002 ◽  
Vol 45 (4) ◽  
pp. 413-418
Author(s):  
E. Işguzar ◽  
C. Kocak ◽  
H. Pingel
Keyword(s):  
Meat Quality ◽  
Crude Protein ◽  
Short Communication ◽  
Carcass Traits ◽  
Crude Protein Content ◽  
Fat Percentage ◽  
Pekin Ducks ◽  
Body Weights ◽  
Average Body

Abstract. The purpose of the research was to study growth, carcass traits and meat quality of Kara, Yesilbas and Boz ducks (as the local names), in comparison with Turkish Pekin ducks in Isparta province, Turkey. Average body weights of Kara, Yesilbas, Boz and Turkish Pekin ducks were 42.3, 44.5, 48.0 and 46.2g for day-old ducklings; 1036.5, 1154.5, 1115.3 and 1168.7g for 4 weeks old ducklings; 1660.7, 1824.7, 1894.0 and 1744.2g for 8-week old ducks; 1816.0, 1999.0, 2044.0 and 1885.5g for 12-week old ducks, respectively. Average percentages of slaughter yield were 71.5, 72.5, 73.7 and 71.3%. The percentages of breast and leg meat to the carcass were 34.34, 34.1, 33.8, 36.7%, respectively. Average percentages of crude protein content for breast and leg meat were 20.2, 20.0, 20.3, 20.7% and 20.1, 19.4, 18.8, 19.4%, respectively. The content of crude fat for breast and leg meat were 10.3, 5.8, 8.3, 14.9% and 10.6, 6.4, 8.9, 15.1% respectively. Because of the lower fat percentage, the local duck breeds could be important for a commercial crossbred program.

scholarly journals Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality

2018 ◽  
Vol 25 (4) ◽  
pp. 271-281
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
María Belén Iglesias ◽  
Lucía Plaza ◽  
Maribel Abadias ◽  
...  
Keyword(s):  
Biocontrol Agent ◽  
Quality Parameters ◽  
Pathogenic Microorganisms ◽  
Calcium Treatment ◽  
Water Control ◽  
Remarkable Effect ◽  
Postharvest Application ◽  
Fresh Cut ◽  
Positive Effect

Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays an important role in maintaining the quality of fruit, and postharvest calcium treatments might determine the potential of fruit for processing. The objective of this work was to evaluate the effect of the postharvest application of calcium and biopreservation with the CPA-7 strain of Pseudomonas graminis on the quality parameters of fresh-cut pears. After harvest, whole pears were dipped in calcium chloride solution (1%, w/v) or water (control) for 10 min at 25 ℃ and stored for five months at temperatures ranging from 0 to −0.5 ℃. Both batches of fruit were minimally processed and dipped in a solution containing CPA-7 and an antioxidant solution or kept untreated, and both groups were stored at 4 ℃ for six days. The postharvest calcium treatment had no remarkable effect on the quality of the whole and fresh-cut pears. The enzymatic activities (PPO, PME and PG) related to browning and softening were constant in fresh-cut pears after storage, and the application of P. graminis CPA-7 had a positive effect on the activity of PPO. Finally, a combined effect of the biocontrol agent and calcium treatment was not demonstrated.

scholarly journals Chestnut peels and wheat bran at different water level influence the physical properties of pan bread

2022 ◽  
Author(s):  
Marcello Alinovi ◽  
Massimiliano Rinaldi ◽  
Maria Paciulli ◽  
Paola Littardi ◽  
Emma Chiavaro
Keyword(s):  
Wheat Bran ◽  
Binding Capacity ◽  
Wheat Bread ◽  
Water Retention Capacity ◽  
Loaf Volume ◽  
Water Addition ◽  
Retention Capacity ◽  
Water Binding ◽  
Four Levels

AbstractIn breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g of wheat flour with an equivalent amount of fibre rich ingredients: chestnut peels (CP) or wheat bran (WB), in comparison to a traditional wheat bread formulation (C). The effect of four levels of added water (54, 60, 66, 71 g/100 of flour) was also tested. The fibre content of CP (33%) and WB (42%) affected their water binding capacity and, consequently, the quality of the final loaves, according to the different water addition levels. In bread crumb, water content and water activity increased proportionally to the water addition levels, being instead in the crust also affected by the presence of fibres: lower water retention capacity was observed for CP, in comparison to WB and C. The loaf volume resulted higher for C in comparison to WB and CP, in relation to the larger dimensions of the crumb pores, probably due to the interfering effect of fibres during the development of the gluten network. Crumb hardness resulted higher for C at low water addition levels, being instead higher for CP at high water addition levels. CP showed a darker and redder colour, than both WB and C bread, for the presence of the brown pigments carried by chestnut peels. PCA analysis confirmed that more water is required for both the fibre-enriched breads to show characteristics similar to the control loaves.

scholarly journals The influence of protein source and crossing system of lambs on wool quality parameters

2016 ◽  
Vol 32 (1) ◽  
pp. 45-58
Author(s):  
Dragana Ruzic-Muslic ◽  
Milan Petrovic ◽  
Milan Petrovic ◽  
Zorica Bijelic ◽  
Violeta Caro-Petrovic ◽  
...  
Keyword(s):  
Average Length ◽  
Average Diameter ◽  
Quality Parameters ◽  
Protein Source ◽  
Wool Fibre ◽  
Average Height ◽  
Cm Protein ◽  
Average Body ◽  
F1 Generation

The experiment included 30 lambs-crosses F1 generation: Pirot Pramenka (50%) x W?rttemberg (50%) and 30 crossbred F1 generations: Pirot Pramenka (12.5%) x W?rttemberg(37.5) x Ille de France (50%), weaned at 60 days of age, the average body weight of 18.0 kg. The mixtures varied in protein source: I - sunflower meal, II - soybean meal and III - fish meal. The share of undegradable protein was 43 : 51 : 58 %. The average diameter of the fibres in lambs on treatments I:II:III was 26.14 : 24.96 : 25.20 ?m, and of two-breed (PxW) and threebreed (PxWxIDF) crosses: 25.38 and 25.49 ?m. The average height of the wool fibre in lambs on treatments I:II:III was: 2.97 : 3.06 : 3.17 cm, and in two-breed (PxW) and three-breed (PxWxIDF) crosses 2.98 : 3.15 cm. The average length of the fibre in lambs on protein sources I:II:III was 4.62 : 5.08 : 5.11 cm and in twobreed (PXW) and three-breed (PxWxIDF) crosses 4.77 : 5.11 cm. Protein source in feed mixtures, and genotype of lambs significantly influenced the quality of wool expressed through diameter, height and length of the fibres.

scholarly journals Evaluation of rabbit meat properties as raw material for functional products manufacturing

2019 ◽  
Vol 81 (1) ◽  
pp. 207-212
Author(s):  
L. V. Antipova ◽  
Y. A. Popova ◽  
A. V. Cherkasova
Keyword(s):  
Muscle Tissue ◽  
Binding Capacity ◽  
Raw Material ◽  
Rabbit Muscle ◽  
Technological Properties ◽  
High Quality ◽  
Water Binding ◽  
Research Results ◽  
Rabbit Meat ◽  
Rabbit Carcass

The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat. Such indicators of functional and technological properties are due to the high content of high-quality complete proteins. The high digestibility of the protein components of rabbits muscle tissue was observed. The autolysis stages were illustrated by the microstructural and qualitative characteristics of rabbit meat. The deep character of autolytic processes in the longest back muscle 12 hours after rabbit slaughter, which resulted in the formation of physico-chemical, biochemical, organoleptic properties of meat, ensuring products high quality was identified. Less intensive processes took place in the muscle tissue of piriformis muscle, as well as the pre-blade muscle, which was explained by the structure peculiarities of these parts of the muscular system. The research results indicate the prospects of rabbit meat using in functional products manufacturing. The technologies developed allow to take into account preferences and income level of consumers.

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