scholarly journals Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2220
Author(s):  
Władysław Migdał ◽  
Aldona Kawęcka ◽  
Jacek Sikora ◽  
Łukasz Migdał
Keyword(s):  
Amino Acids ◽  
Saturation Index ◽  
Total Content ◽  
Biceps Femoris ◽  
Cholesterol Content ◽  
Experimental Plant ◽  
Goat Breed ◽  
Goat Meat ◽  
Lower Shear

Goats provide valuable products that are appreciated by consumers who are looking for food that is not only tasty but also healthy, and, probably, one of them is goat meat. Breeding of local breeds such as the native Carpathian goat has been gaining importance in recent years, which creates an opportunity for the development of the goat meat market. The aim of this study was to investigate the influence of goat breed on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of meat. The research material consisted of Carpathian goats from the NRIAP experimental plant located in the southern part of Poland, and goats from a farm keeping Saanen goats in south-eastern Poland. Ten male goat kids from each breed were taken to the NRIAP farm. The quality of meat obtained from the leg (m. biceps femoris) of male goat kids about 150 days old at slaughter was analysed. The meat of the Carpathian goat was characterised by a lower content of protein and cholesterol (p < 0.01), and a higher content of fat and general collagen compared to the meat from Saanen goats (p < 0.05). Cholesterol content in goat meat of both breeds was similar and ranged from 55.08 mg/100 g (Carpathian) to 56.79 mg/100 g (Saanen). Despite the higher collagen content, the goat meat of Carpathian breeds was characterised by lower shear force, less hardness (p < 0.05) and chewiness, being a more delicate meat. The fat of Carpathian goat breeds was characterised by a higher content of monounsaturated acids, mainly C 18:1n:9, and a more favourable (lower) saturation index, S/P (p < 0.05). The meat of Carpathian goats was characterised by a higher health-promoting quality compared to the meat from Saanen goats. In the goat meat of both breeds, there were no differences between the total content of exogenous and endogenous amino acids. The essential/nonessential amino acids (EAA/NEAA) ratio in the meat of the analysed breeds was 0.88:0.89. However, the meat of the Carpathian goats was statistically significantly higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The obtained results confirm the high quality of the meat of the local Carpathian breed in comparison to the Saanen breed.

scholarly journals Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 232
Author(s):  
María Consuelo Díaz-Maroto ◽  
Manuel López Viñas ◽  
Lourdes Marchante ◽  
María Elena Alañón ◽  
Ignacio Javier Díaz-Maroto ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Light Exposure ◽  
Total Content ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Cork Stopper ◽  
White Wines ◽  
White Leds ◽  
Retail Outlets

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

Quality attributes and safety of processed meat products in Ibadan, Nigeria

2020 ◽  
Vol 45 (4) ◽  
Author(s):  
O. B. Jegede ◽  
O. A. Ogunwole ◽  
A. B. Omojola
Keyword(s):  
Heterotrophic Bacteria ◽  
Meat Products ◽  
Cholesterol Content ◽  
Processed Meat ◽  
Ether Extract ◽  
Heterocyclic Aromatic Amine ◽  
Polycyclic Aromatic ◽  
Global Concern ◽  
Ibadan Nigeria

Consumption of processed meat products has greatly increased due to availability and accessibility of ready to eat meat products. Despite increased patronage of ready to eat meat products, food safety implication of processed ready-to-eat-meat products is of global concern. Against this background, this study was aimed at assessing the quality and safety of processed ready to eat meat products sold in Ibadan. Samples of asun, suya and kundi were randomly collected from four selected markets in Ibadan metropolis and subjected to chemical analyses. The total cholesterol content in suya (1538.00 mg/100mg) was significantly higher (P<0.05) than in asun (1277.60 mg/100mg) and kundi (1277.60 mg/100mg). Kundi had significantly (P<0.005) higher crude protein (70.66 %) and ether extract (23.42 %) than asun with 20.17 % and 10.85 % ether extract, respectively. Lipid peroxidation of suya (6.18 mg/MDA/kg) at day 28 was significantly higher (P<0.05) than kundi (4.50 mg/MDA/kg) and asun (4.19 mg/MDA/kg). The total polycyclic aromatic hydrocarbon (TPAH) was 5.31μg/kg in suya, 2.02μg/kg in asun and 1.55μg/kg in kundi. The total heterocyclic aromatic amine (THAA) was 51.66 ng/g in suya, 28.12 ng/g in asun and 23.70 ng/g in kundi. The total heterotrophic bacteria count in suya (28.17 ×10-3cfu/g) was higher than in kundi (11.19 ×10-3cfu/g) and asun (3.99×10-3cfu/g). Therefore, safe keeping and quality of suya in Ibadan metropolis was low based on the above parameters measured.

scholarly journals Nutritional Analysis and Quality Evaluation in Muscle of Crucifix Crab Charybdis feriatus From Three Wild Populations

2014 ◽  
Vol 3 (2) ◽  
pp. 27 ◽  
Author(s):  
Jian-xue Lu ◽  
Yang-yang Gong ◽  
Yan-qing Huang ◽  
Hong-yu Ma ◽  
Xiong Zou ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Total Content ◽  
Essential Amino Acids ◽  
Maturation Stage ◽  
Wild Populations ◽  
Nutritional Analysis ◽  
Significant Difference

<p>Three wild populations of crucifix crab<em> Charybdis feriatus</em> were sampled and muscle was analyzed for proximate composition, amino acid and fatty acid composition, aimed to quantify and compare the nutritional quality from three different locations in China. Results showed that crude protein content in muscle of female crucifix crab<em> C. feriatus</em> from Zhoushan (ZS) and Xiapu (XP) (84.84%-88.35%) were significantly higher than that of crucifix crab<em> C. feriatus</em> from Qionghai (QH) (74.33%), while there was no significant difference in terms of crude fat content (3.82%-4.07%). The highest content of ash was found in muscle of crucifix crab<em> C. feriatus</em> from QH (5.36%). The muscle of crucifix crab<em> C. feriatus</em> from ZS and XP had significantly higher contents of total amino acids, essential amino acids, non-essential amino acids and delicious amino acids than those of QH group (<em>P </em>&lt; 0.05). The total saturated and unsaturated fatty acid content in the muscle of crucifix crab<em> C. feriatus </em>from three wild populations showed significant difference (<em>P </em>&lt; 0.05). The ZS group had highest content of poly-unsaturated fatty acids (33.64%) and total content of EPA and DHA (22.85%) as well, followed by XP and QH group (<em>P </em>&lt; 0.05). Overall, the differences in chemical composition in muscle of <em>C. feriatus </em>from different locations<em> </em>could be attributed to environmental variables and maturation stage.</p>

scholarly journals Comparative Study on Quality Parameters of Royal Jelly, Apilarnil and Queen Bee Larvae Triturate

2017 ◽  
Vol 74 (1) ◽  
pp. 51
Author(s):  
Rodica MARGAOAN ◽  
Liviu Alexandru MARGHITAS ◽  
Daniel Severus DEZMIREAN ◽  
Otilia BOBIS ◽  
Victorita BONTA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Royal Jelly ◽  
Essential Amino Acids ◽  
Quality Parameters ◽  
Total Protein Content ◽  
Beneficial Effects ◽  
Long Time ◽  
Soxhlet Method ◽  
Kjeldahl Method

Given their beneficial effects in terms of health, the natural products, especially beehive products, have drawn the attention of consumers since long time ago. In order to guarantee the quality of these products on the market, their chemical composition needs to be analyzed. Thus, this current research had as objective the establishment of quality parameters for beehive brood food derived products: apilarnil and queen bee larvae triturate. These two products were compared with royal jelly which is the basis of brood food in the first 3 days of larval stage. The carbohydrates were determined by HPLC-IR and allowed the identification of seven carbohydrate compounds, predominantly glucose, fructose and sucrose. The lipid profile was analyzed by the Soxhlet method. The total protein content was determined by the Kjeldahl method. Free amino acids were analyzed by LC-MS. A total of 31 amino acids were identified of which nine are essential amino acids for humans. 

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

scholarly journals Impact of Melatonin and Branched-Chain Amino Acids Cosupplementation on Quality of Life, Fatigue, and Nutritional Status in Cachectic Heart Failure Patients: A Randomized Controlled Trial

2019 ◽  
pp. 155982761987404 ◽  
Author(s):  
Hamed Jafari-Vayghan ◽  
Jalal Moludi ◽  
Sevda Saleh-Ghadimi ◽  
Elgar Enamzadeh ◽  
Mir Hossein Seyed-Mohammadzad ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Heart Failure ◽  
Amino Acids ◽  
Placebo Group ◽  
Nutritional Status ◽  
Branched Chain Amino Acids ◽  
Significant Difference ◽  
Branched Chain ◽  
The Impact

Background: Cardiac cachexia (CC) adversely affects the lifestyle of heart failure (HF) patients. The current study examined the impact of melatonin cosupplementation and branched-chain amino acids (BCAAs) on quality of life (QoL), fatigue, and nutritional status in cachectic HF patients. Methods: In this trial, 84 CC patients were randomized to melatonin, BCAAs, or coadministration (both) as intervention groups and a control group over 8 weeks. At baseline and postintervention, QoL, fatigue, and nutritional status were assessed. Results: After intervention, improvement in the overall and physical dimensions of QoL and appetite score were found to be statistically significant in the BCAAs (P < .001) and the melatonin+BCAAs (P < .001) groups compared with the placebo group. The emotional dimension score was significantly lower in the BCAAs group compared with the placebo group (P = .001). There was a statistically significant improvement in fatigue severity in all 3 intervention groups compared with the placebo group. The nutrition risk index (NRI) score increased significantly only in the melatonin group (P = .015), and there was no significant difference between the other groups (P = .804). Conclusions: Cosupplementation with BCAAs and melatonin improved QoL, fatigue status, and appetite in cachectic HF patients but did not affect NRI.

Branched Chain Amino Acids and Postoperative Quality of Life

2014 ◽  
pp. 201-214
Author(s):  
Takehiro Okabayashi ◽  
Akihito Kozuki ◽  
Tatsuaki Sumiyoshi ◽  
Yasuo Shima
Keyword(s):  
Quality Of Life ◽  
Amino Acids ◽  
Branched Chain Amino Acids ◽  
Branched Chain ◽  
Postoperative Quality

scholarly journals Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 6-16
Author(s):  
Ayana Serikbaeva ◽  
Bagimkul Tnymbaeva ◽  
Maryna Mardar ◽  
Nataliіa Tkachenko ◽  
Saniya Ibraimova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Nutritional Value ◽  
Control Sample ◽  
Total Content ◽  
New Product ◽  
Optimal Process ◽  
Protein Fiber ◽  
New Type ◽  
Germination Parameters

In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition

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