scholarly journals Effects of Feeding and Maturation System on Qualitative Characteristics of Buffalo Meat (Bubalus bubalis)

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 899
Author(s):  
Raffaele Marrone ◽  
Angela Salzano ◽  
Antonio Di Francia ◽  
Lucia Vollano ◽  
Roberto Di Matteo ◽  
...  
Keyword(s):  
Textural Properties ◽  
Bubalus Bubalis ◽  
Rheological Characteristics ◽  
Maturation Process ◽  
Semitendinosus Muscle ◽  
Live Body Weight ◽  
Meat Colour ◽  
Ageing Period ◽  
Positive Effect ◽  
Qualitative Characteristics

We aimed to evaluate the effects of post dry ageing (PDA) period on meat colour and rheological characteristics in 16 buffalo bulls fed two different diets: with (FRS) or without (CTL) rye grass. Animals were randomly divided into two feeding groups and slaughtered at 540 ± 4.7 and 533 ± 7.0 kg of live body weight, respectively, for the CTL and FRS group. After five days post-mortem ageing (T0), Semitendinosus muscle (ST) and Longissimus muscle (LD) underwent a prolonged maturation process in a controlled meat chamber for 30 days (ST) and until 60 days (LD). After 30 days (T1), significant changes (p < 0.01) in meat colour (ΔE) in both muscles of the FRS group was recorded, while no significant change was observed in CTL group. The FRS diet had a positive effect on textural properties of ST muscle compared to CTL diet, as well as hardness, chewiness and gumminess. All qualitative characteristics improved in the first period of PDA but, whereas LD showed to keep improving, extending the post-ageing period by further 30 days, the ST becomes un-processable at 60 days. In conclusion, a combined used of fresh feeding and PDA period could enhance both tenderness and colour in animal fed FSR.

scholarly journals The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1242
Author(s):  
Katarzyna Świąder ◽  
Anna Florowska ◽  
Zuzanna Konisiewicz
Keyword(s):  
Sensory Quality ◽  
Bitter Taste ◽  
Profile Analysis ◽  
Textural Properties ◽  
Sweet Taste ◽  
Oolong Tea ◽  
Quantitative Descriptive ◽  
Semi Solid ◽  
Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

scholarly journals Research Regarding the Quality of Lambs Carcass Resulted from Tsigaia Purebred Compared with Hybrids of Tsigaia Ewes Crossed with Blanc du Massif Central Rams

2017 ◽  
Vol 74 (1) ◽  
pp. 7
Author(s):  
Mihai Marian BORZAN ◽  
Dana PUSTA ◽  
Liviu BOGDAN ◽  
Alexandra TABARAN ◽  
Attila MATE ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Massif Central ◽  
Live Body Weight ◽  
Almost All ◽  
Qualitative Characteristics

Abstract: The research aims to compare some qualitative characteristics of purebred Tsigaia lambs and Tsigaia crossed with Blanc du Massif Central lambs. The criteria assessed were: chemical composition of purebred and Tsigaia crossed meat, the live body weight, the slaughtering performance, the weight of different carcass cut. For almost all criteria chosen the crossed individuals registered better results.

scholarly journals ФІЗІОЛОГІЧНІ ПОКАЗНИКИ КУРЧАТ-БРОЙЛЕРІВ ПІСЛЯ ВНУТРІШНЬОГО ЗАСТОСУВАННЯ МІНЕРАЛЬНОГО КОМПЛЕКСУ MG++ В УМОВАХ ГОСПОДАРСТВА

2017 ◽  
pp. 92-95
Author(s):  
В. П. Бердник ◽  
О. О. Бублик ◽  
Т. М. Марченко ◽  
В. І. Щербак ◽  
О. Г. Трирог
Keyword(s):  
Body Weight ◽  
Live Weight ◽  
Economic Benefits ◽  
The Body ◽  
Group Method ◽  
Age Group ◽  
Live Body Weight ◽  
Positive Effect ◽  
Experimental Group

Наведені результати випробування на 537 курчатах-бройлерах (635 контрольних) в умовах господарства препарату, виготовленого на основі розчину  полтавського бішофіту. У  курчат, яким давали препарат внутрішньо з водою,  порівняно з контролем, була більшою середня жива масса тіла у  43-добовому віці на 50 г, 73-добовому  – на 128 г і 111-добовому – на  103 г. До 43-добового віку загинуло із розрахунку від  початкової загальної кількості 16 (2,9 %) курчат-бройлерів  у дослідній групі і 30 (4,72 %) у контрольній. На контрольних  курчатах-бройлерах, порівняно із дослідними, мали економію на препараті, який не застосовували, і меншій кількості  використаних  кормів, але одержано значно більше збитків   через нижчі прирости живої маси тіла та більшу кількість загиблих. Економічна  вигода  від застосування препарату лише  до 43-добового віку курчат становить 5,8 гривень на  вкладену 1 гривню. Given results of test on 537 chickens-broilers (635 of control) in terms of economy drug produced on the basis of the solution of Poltava bishofit (SPB). Drug was given chickens-broilers of 5-day age group method internally with water in 3 cycles of 24-hour intervals over 7 times in each cycle and 7-day interval between cycles. The chicks, which were given the drug, compared with the control, had a greater average live weight of the body in 43-day age of 50 g, 73-day – 128 g and 111-day – 103 g it shows its positive effect on organisms of chicks up to 2,5 months (time of observations) after the last application in 38-th days of their lives. The drugs based on the SPB will have greater efficiency in the application of the repair chicks and adult hens, i.e. those who live more than 2,5 months. The 43-day age 16 broiler died of the calculation of the initial total number (2,9 %) in experimental group and 30 (4,72 %) in the control. On control broilers, compared with research, savings on the drug, which is not used, and smaller amounts of used feed, but we received much more losses due to lower increases in live body weight and more fatalities. The total value of the economic benefits of the drug only to 43-day age of chicks is 5,8 UAH on each invested 1 UAH.

scholarly journals The influence of the textural properties of activated carbons on acetaminophen adsorption at different temperatures

2015 ◽  
Vol 17 (18) ◽  
pp. 12340-12349 ◽  
Author(s):  
Margarida Galhetas ◽  
Marta A. Andrade ◽  
Ana S. Mestre ◽  
Ekoé Kangni-foli ◽  
Maria J. Villa de Brito ◽  
...  
Keyword(s):  
Size Distribution ◽  
Activated Carbons ◽  
Textural Properties ◽  
Critical Dimension ◽  
Effect Of Temperature ◽  
Micropore Size Distribution ◽  
Planar Form ◽  
Different Temperatures ◽  
Positive Effect ◽  
Micropore Size

Positive effect of temperature on acetaminophen adsorption is observed for carbons with non-continuous micropore size distribution centered at widths close to the critical dimension of acetaminophen planar form.

scholarly journals Mesoporous Carbon Production by Nanocasting Technique Using Boehmite as a Template

Catalysts ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1132
Author(s):  
María Ortega-Franqueza ◽  
Svetlana Ivanova ◽  
María Isabel Domínguez ◽  
Miguel Ángel Centeno
Keyword(s):  
Mesoporous Carbon ◽  
Textural Properties ◽  
X Ray Diffraction ◽  
Template Removal ◽  
X Ray ◽  
Carbon Production ◽  
Transmission Electron ◽  
Phosphorus Doped ◽  
Positive Effect ◽  
Raman And Ir Spectroscopy

A series of mesoporous carbonaceous materials were synthesized by the nanocasting technique using boehmite as a template and glucose as a carbon precursor. After pyrolysis and template removal, the resulting material is a mesoporous carbon that can be additionally doped with N, B and K during prepyrolysis impregnation. In addition, the influence of doping on the morphology, crystallinity and stability of the synthesized carbons was studied using X-ray diffraction, nitrogen physisorption, thermogravimetry, Raman and IR spectroscopy and transmission electron microscopy. While the nanocasting process is effective for the formation of mesopores, KOH and urea do not modify the textural properties of carbon. The use of H3PO4 as a dopant, however, led to the formation of an AlPO4 compound and resulted in a solid with a lower specific surface area and higher microporosity. All doped solids present higher thermal stability as a positive effect of the introduction of heteroatoms to the carbon skeleton. The phosphorus-doped sample has better oxidation resistance, with a combustion temperature 120–150 °C higher than those observed for the other materials.

scholarly journals Interpreting chemistry and technology of lime binders and implementing it in the conservation field _ Interpretação da química e da tecnologia de ligantes à base de cal e sua implementação no campo da conservação

2021 ◽  
Author(s):  
Georgia Zacharopoulou
Keyword(s):  
Cultural Heritage ◽  
Scientific Knowledge ◽  
Strong Evidence ◽  
Mechanical Stability ◽  
Performance Characteristics ◽  
Maturation Process ◽  
Slaked Lime ◽  
Chemical Equation ◽  
Crystalline Forms ◽  
Positive Effect

The objective of the paper is the compilation, review and dissemination of updated scientific knowledge on lime theory and technology in the field of heritage conservation.The strong evidence of the last decade’s research on the positive effect of the-not demonstrable by a chemical equation-‘key’ missing link of the maturation process is highlighted. It is demonstrated that the exceptional performance characteristics of durable lime based mortars predominately rely on the capacity for rapid, efficient and extensive carbona-tion of the air-hardening phase of limes, in particular when matured (nanoparticle wet slaked) lime putties are used; and on the chemical and mechanical stability of the strength components (principally CSHs) of the hydraulic phase of limes, which is higher in their more crystalline forms of historical lime-pozzolan mixtures than in their amorphous forms of modern cements. Hence, physicochemical adhesion and cohesion bonds both at the lime matrix and at the binder/aggregate interfaces are ensured imparting minimization of cracks and durability to lime based mortars and historic masonries.The comprehensive documentation of the former leads to optimal materials and procedures to preserve our cultural heritage. Resumo O objectivo do presente artigo é a compilação, revisão e disseminação do actual conhecimento científico sobre teoria e tecnologia da cal no campo da conservação do património. Com base na investigação da última década, são destacados os fortes indícios do efeito positivo-não demonstrável por equação química-do elo perdido ‘chave’, o processo de maturação. É demonstrado que as excepcionais características de desempenho das argamassas à base de cal mais duráveis dependem predominantemente das suas capacidades para uma rápida, eficiente e extensa carbonatação da fase de presa aérea da cal, em particular quando é usada cal em pasta com maior tempo de maturação (extinção húmida ao nível das nanopartículas); e da estabilidade química e mecânica dos com-ponentes de resistência (principalmente silicatos de cálcio hidratados (CSHs)) da fase hidráulica da cal, que é mais elevada nas for-mas mais cristalinas das misturas históricas de cal e pozolana do que nas formas amorfas dos cimentos modernos. Deste modo são asseguradas as ligações fisico-químicas por adesão e por coesão, quer na matriz de cal, quer nas interfaces ligante/agregado, conferindo minimização de fissuras e durabilidade a argamassas à base de cal e alvenarias históricas. Uma abrangente documentação destes proces-sos permitirá a obtenção de materiais e procedimentos progressivamente mais adequados à preservação do nosso património cultural. Palavras-chave Maturação; Cal em pasta; Argamassa de cal; Componentes de resistência; Estabilidade estrutural.

scholarly journals Efficiency of probiotic feed additive «PROPOUL plv» in feeding quail

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
G. V. Povroznyk ◽  
Y. I. Pivtorak
Keyword(s):  
Drinking Water ◽  
Optimal Dose ◽  
Acid Number ◽  
Feed Additives ◽  
Feed Additive ◽  
Primary Products ◽  
Ph Level ◽  
The Impact ◽  
Positive Effect ◽  
Qualitative Characteristics

In the publication the expediency of the application of feed additive probiotic «PROPOUL plv» in feeding quail of the egg direction of productivity is justified, the impact of which is not sufficiently studied in their productivity, morphological and physiological–biochemical parameters. The studies were conducted in conditions of the enterprise "Bar–room" by the stuff of the Department of animal nutrition and feed technology on four groups of chickens–quail and later on adult chickens. For the experiment there were four groups of chickens–quail formed in the number of 100 heads in each group which were fed according  to the scheme, which included the consumption of drinking water with the dissolved powdered feed additive with the calculation 4,6,8 g per 1 litre of water, the first group of control, the second, third, fourth were experimental. It is established that the use of the feed additive «PROPOUL plv» together with drinking water  has a positive effect on the morphological composition of quail eggs. The mass of albumen and yolk in the third and fourth groups was higher. The similar situation is observed in terms of the meat indicators, which gives the possibility to claim about the feasibility of using probiotic feed additive «PROPOUL plv» in quails feeding. As it is indicated by the results obtained, the investigated samples of meat of the control and experimental groups of quails meet the requirements on all the indicators of veterinary–sanitary examination. The use of feed additives «PROPOUL plv» in the nutrition of poultry did not adversely affect the qualitative characteristics of the meat. This is proved by the absence of breakdown of  the  primary products of protein, as well as by such important indicators  as the ph level of the meat, the reaction to the ammonia, peroxidase, acid number, microscopy of smears of muscles. Thus, the results of the evaluation confirm the suitability of the quail meat for food purposes at an optimal dose of feed additive in the dose of 6 – 8 g/l of drinking water.

scholarly journals Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

2020 ◽  
pp. 739
Author(s):  
Belén García Gómez ◽  
M Lourdes Vázquez Odériz ◽  
Nieves Muñoz Ferreiro ◽  
M Ángeles Romero Rodríguez ◽  
Manuel Vázquez
Keyword(s):  
Heat Treatment ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Textural Properties ◽  
Skim Milk Powder ◽  
Microbial Transglutaminase ◽  
Sensory Profile ◽  
Low Fat ◽  
Positive Effect

The effect of milk heat treatment (UHT vs HTST) on physicochemical properties of low-fat set-style yogurt manufactured with microbial transglutaminase was evaluated. It was also evaluated the sensory profile of microbial transglutaminase yogurt and conventional fortified yogurt using skim milk powder. The UHT treatment of milk to make yogurts treated with microbial transglutaminase showed poorer texture results (firmness, consistency, cohesiveness and index of viscosity) than the HTST treatment of milk. Yogurt texture of UHT treatment was also worse than low-fat commercial yogurts, despite of the positive effect of the microbial transglutaminase. The microbial transglutaminase addition avoided the syneresis, regardless of the type of heat treatment. A microbial transglutaminase doses at low levels (0.76 U·g-1 of milk protein) added simultaneously with the starter culture was useful for improving the textural properties and sensory characteristics of low-fat yogurt, avoiding the normal syneresis of low-fat yogurt and without increasing the protein content that happen with the addition of skim milk powder. Yogurts made with microbial transglutaminase with HTST treatment showed significantly lower whey odor than yogurt fortified with skimmed milk powder. The application of microbial transglutaminase is a useful treatment for improving textural properties of low-fat yogurt with the usual pasteurization treatment applied in the dairy industry.

scholarly journals Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)

2021 ◽  
Vol 10 (16) ◽  
pp. e207101623576
Author(s):  
Glaciela Cristina Rodrigues da Silva Scherer ◽  
Rosicler Colet ◽  
Darlene Cavalheiro ◽  
Clarice Steffens ◽  
Eunice Valduga ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Magnesium Chloride ◽  
Textural Properties ◽  
Water Soluble ◽  
Purchase Intent ◽  
Acid Yield ◽  
Quality Properties ◽  
Physical Chemical ◽  
Water Soluble Extract ◽  
Positive Effect

Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant as an alternative to the traditional coagulant magnesium chloride. The tofu were evaluated in relation to physical, chemical, microbiological and sensory properties during 14 days. Was obsersed for the tofu coagulated with cardoon flower that the moisture, pH, total mineral, protein, and syneresis decreased with the storage, while Kunitz Trypsin Inhibitor, ureatic activity and phytic acid did not change. It was also obtained a positive effect for color (L*, a*) parameters, phytic acid, yield, syneresis, and acceptance. The textural properties, showed a tendency to increase of hardness and stickiness, while springiness and cohesiveness decreased during storage. Structurally, presented irregular-shaped, small pores or cavities. The sensory analysis, showed has great acceptance and purchase intent. Then, the cardoon flower can be used as vegetal coagulant improving the quality properties of tofu, in relation to magnesium chloride.

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