scholarly journals Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 853
Author(s):  
Marta Barahona ◽  
Mohamed Amine Hachemi ◽  
José Luis Olleta ◽  
María del Mar González ◽  
María del Mar Campo
Keyword(s):  
Proximate Analysis ◽  
Consumer Acceptability ◽  
Modified Atmosphere ◽  
Geographical Indication ◽  
Maize Silage ◽  
Alternative Feeding ◽  
Water Holding ◽  
The Eu ◽  
Feeding Systems

In order to achieve an attractive and differentiated product for the consumer and to optimize and to maximize profitability for the farmers within the EU Protected Geographical Indication “Carne de Ávila”, 24 yearling males of Avileña-Negra Ibérica breed were used to evaluate the effect of 2 feeding systems, concentrate (CON) and maize silage (SIL), and 2 packaging systems, vacuum (VAC) and modified atmosphere (MAP), on fatty acid composition, proximate analysis, water holding capacity and consumer acceptability of meat in 2 muscles: Longissimus thoracis (LT) and Semitendinosus (ST). Animals fed with concentrate showed higher carcass weight. However, feeding did not affect the proximate analysis of the meat. The use of maize silage improved the amount of conjugated linoleic acid and n-3 polyunsaturated fatty acids (PUFA) and the relation n-6 PUFA/n-3 PUFA. In LT muscle, feeding influenced texture, samples from SIL being more tender. The VAC packaging showed higher cooking losses than MAP in both muscles. Aging increased tenderness and cooking losses but decreased thawing losses. LT samples from SIL feeding were better accepted by consumers and VAC packaging showed higher scores than MAP. We can conclude that the use of maize silage could be an alternative feeding for this type of animals improving some aspects of the quality of the meat.

scholarly journals Investigation of soluble gas stabilization combined with modified atmosphere packaging on the shelf life of cooked blue mussels (Mytilus edulis)

2021 ◽  
Vol 10 (6) ◽  
pp. e4310615463
Author(s):  
Marieli de Lima ◽  
Bjørn Tore Rotabakk ◽  
Lindomar Alberto Lerin ◽  
Alcilene Rodrigues Monteiro ◽  
Morten Sivertsvik
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Modified Atmosphere ◽  
Bacteriostatic Effect ◽  
Blue Mussels ◽  
Ma Packaging ◽  
Pre Treatment ◽  
Water Holding

For the use of carbon dioxide in modified packaging (MA) systems, is it necessary a high gas/product ratio to ensure the bacteriostatic effect of fishery food. The use of techniques such as CO2 Soluble Gas Stabilization (SGS), can reduce the size of package necessary to maintain the effectiveness of MA. Thus, the effect of the MA packaging combined with soluble gas stabilization (SGS) as pre-treatment was studied to investigate the shelf life of cooked blue mussels. The samples were subjected at 100% food-grade CO2 (96%) for 2 h (SGS), in large flexible pouch. After SGS treatment, 100 g of mussels were packaged under modified atmosphere and air. Initial CO2 concentration under SGS packages was 70.0 % and remained constant (72.5 %) due the pre-treatment with CO2. Physicochemical properties (pH, water content, firmness and water-holding capacity) were not influenced significantly SGS treatments. The SGS samples had reduced growth of mesophilic and psychrotrophic during storage. The application of SGS resulted in an increased microbiological shelf life (19 days) compared with the packaging with air (5 days) and can contribute to improved quality of cooked mussels.

scholarly journals Evaluation of the meat quality Yankasa rams fed graded levels of biscuit waste

2021 ◽  
Vol 38 (1) ◽  
pp. 153-159
Author(s):  
O. O. Eniolorunda ◽  
E. S. Apata ◽  
B. B. Badejo ◽  
A. O. Okubanjo
Keyword(s):  
Leucaena Leucocephala ◽  
Crude Protein ◽  
Consumer Acceptability ◽  
Average Weight ◽  
Overall Acceptability ◽  
Physical Chemical ◽  
Meat Samples ◽  
Water Holding ◽  
Different Levels

Twenty Yankasa rams aged between 10 and 12 months with average weight of 12.15kg were used to evaluate the effect of different levels of biscuit waste and Leucaena leucocephala meal inclusion in diets on the quality of their meat samples. The rams were randomly assigned to five treatment diets of 0%, 25%, 50%, 75% an d100% of combined biscuit waste and Leucaena leucocephala in replacement for combined maize and wheat offals or B0, B1, B2, B3 and B4 diets with four rams per diet for 91 days. Data were collected on physical, chemical and sensory variables of meat samples. The results showed that there were significant (P<0.05) differences in the cooking loss, water holding capacity, crude protein and overall acceptability of meat samples from the rams. All the parameters measured were better in meat samples from rams fed treatment diets B1 (25%) and B2 (50%) inclusion of biscuit waste and Leucaena leucocephala meal. The results revealed that feeding biscuit waste to Yankasa rams can improve the quality as well as the consumer acceptability of Yankasa rams meat (mutton).

scholarly journals EFFECTS OF SUBSTITUTION OF BASAL FEED WITH FERMENTED NON CONVENTIONAL FEED IN RATION ON PHYSICAL QUALITY OF BROILER MEAT

2018 ◽  
Vol 4 (2) ◽  
pp. 99
Author(s):  
Sandra Dwi Pangestika ◽  
Elis Dihansih ◽  
Anggraeni Anggraeni
Keyword(s):  
Broiler Chickens ◽  
Waste Product ◽  
Palm Kernel ◽  
Proximate Analysis ◽  
Broiler Meat ◽  
Physical Quality ◽  
Randomized Design ◽  
Water Holding ◽  
Basal Ration

Demand for broiler meat for fulfilling people’s need for animal protein is increasing as it is nutritious and cheap in price. This study was aimed at assessing the effects of substitution of basal feed with fermented non conventional feed in ration on physical quality of broiler meat. The study was conducted from May to June 2017 at the Animal Laboratory of Djuanda University, Bogor. Proximate analysis on palm kernel cake, coconut cake, tofu waste product, and dried cassava was conducted at the laboratory of the Research Center of Biological Resources and Biotechnology, Bogor Agricultural University. Twenty-four of broiler chickens were used. A completely randomized design with 6 treatments and 4 replicates was used. Treatments consisted of 100% basal ration (R0, control), 90% basal ration + 10% non conventional feed (R1), 75% basal ration + 25% non conventional feed (R2), 60% basal ration + 40% non conventional feed (R3), 45% basal ration + 55% non conventional feed (R4), and 30% basal ration + 70% non conventional feed (R5). Results showed that water holding capacity, water content, and tenderness of meat were significantly different (P<0.05) but pH and cooking loss were not (P>0.05). Key words: broiler chicken, non conventional feed, meat physical quality

scholarly journals High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2826
Author(s):  
Jun Mei ◽  
Feng Liu ◽  
Shiyuan Fang ◽  
Weiqing Lan ◽  
Jing Xie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Scophthalmus Maximus ◽  
Gas Chromatography Mass Spectrometry ◽  
Modified Atmosphere ◽  
Organoleptic Evaluation ◽  
High Co2 ◽  
Low Field ◽  
Turbot Scophthalmus Maximus ◽  
Water Holding

The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage

Effect of different feeding systems on the fattening performance, slaughter-carcass characteristics and meat quality in lambs

2016 ◽  
Author(s):  
Serhat Karaca ◽  
Ayhan Yilmaz ◽  
Askin Kor ◽  
Mehmet Bingöl ◽  
Siddik Keskin
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Quality Traits ◽  
Feed Conversion ◽  
Fattening Performance ◽  
Meat Quality Traits ◽  
Dressing Percentage ◽  
Water Holding ◽  
Feeding Systems

The aim of the study was to find out the effect of different feeding systems on the fattening performance, slaughter and carcass characteristics, and meat quality of Norduz male lambs. Lambs were randomly divided into 3 groups of 15 each, as follows: 2M (2 meals/day), 4M (4 meals/day) and SF (self-feeder). Then, lambs were fed according to these regimes for 70 days to determine the feed conversion ratio, dressing percentage, carcass fatness and meat quality traits such as pH, color and water holding capacity. Although live weights and daily weight gains were found to be similar among the groups, significant differences were found in the daily feed intake (2M: 1.53 kg; 4M: 1.70 kg; SF: 1.89 kg) among groups (p<0.05). No significant differences were observed in slaughter and carcass characteristics except dressing percentage (2M: 49.69%; 4M: 50.59%; SF: 48.46%). Meat quality traits were also similar among groups, except for pH24h (2M: 5.77; 4M: 5.95; SF: 6.10) (p<0.01).

scholarly journals Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies

2021 ◽  
Vol 5 (01) ◽  
pp. 67-74
Author(s):  
Bunty Maskey ◽  
Ashish Paudel ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Calcium Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Consumer Acceptability ◽  
Barley Flour ◽  
The Mean ◽  
Level Of Significance

The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory scores, the formulation 10:35:55 was selected as the optimized formulation and subjected to proximate analysis. The optimized cookies were significantly (p<0.05) superior in the case of protein (7.50%), fat (22.93%), fiber (2.90%), and ash content (0.97%) to wheat cookies (6.43%, 18.83% 0.83% and 0.41% respectively) as seen higher in oats and malted barley flours than wheat flour. The calcium content was found to be significantly (p<0.05) higher in optimized cookies (35.3 mg/100g) than wheat cookies (18.40 mg/).

Effect of Incorporation of Jackfruit (Artocarpus heterophyllus) Seed Flour on the Quality of Cookies

2020 ◽  
Vol 10 (1) ◽  
pp. 60-72
Author(s):  
Bunty Maskey ◽  
Sarmila Subedi ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Consumer Acceptability ◽  
Artocarpus Heterophyllus ◽  
Tolerance Level ◽  
Seed Flour ◽  
The Mean ◽  
Level Of Significance

The paper aims to determine the effect of jackfruit seed flour incorporation on the quality of cookies. D-optimal mixture design has been employed for formulating the recipe of cookies. Five different formulations of cookies containing 0, 12.5, 25, 37.5, and 50 parts jackfruit seed flour were prepared. The prepared cookies are subjected to sensory evaluation by ten semitrained panelists for consumer acceptability. The obtained data have been statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 12.5 parts jackfruit seed flour incorporation was selected as the best formulation and subjected to proximate analysis. The protein, fat, fiber and ash contents are significantly (p<0.05) higher in jackfruit seed flour incorporated cookies than wheat flour cookies (control). The phytate and oxalate contents were also found to be significantly (p<0.05) higher in jackfruit seed flour incorporated cookies than control but were below tolerance level and safe for consumption.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Sounding out falsified medicines from genuine medicines using Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anas Alfarsi ◽  
Céline Caillet ◽  
Garry Fawbert ◽  
Simon Lawrence ◽  
Jacob Krüse ◽  
...  
Keyword(s):  
Active Ingredient ◽  
Lower Cost ◽  
Principal Component ◽  
Acoustic Resonance ◽  
South East Asia ◽  
Acoustic Signatures ◽  
Falsified Medicines ◽  
Acoustic Phenomenon ◽  
The Eu

AbstractThe trade in falsified medicine has increased significantly and it is estimated that global falsified sales have reached $100 billion in 2020. The EU Falsified Medicines Directive states that falsified medicines do not only reach patients through illegal routes but also via the legal supply chain. Falsified medicines can contain harmful ingredients. They can also contain too little or too much active ingredient or no active ingredient at all. BARDS (Broadband Acoustic Resonance Dissolution Spectroscopy) harnesses an acoustic phenomenon associated with the dissolution of a sample (tablet or powder). The resulting acoustic spectrum is unique and intrinsic to the sample and can be used as an identifier or signature profile. BARDS was evaluated in this study to determine whether a product is falsified or genuine in a rapid manner and at lower cost than many existing technologies. A range of genuine and falsified medicines, including falsified antimalarial tablets from south-east Asia, were tested, and compared to their counterpart genuine products. Significant differences between genuine and falsified doses were found in their acoustic signatures as they disintegrate and dissolve. Principal component analysis was employed to differentiate between the genuine and falsified medicines. This demonstrates that the tablets and capsules included here have intrinsic acoustic signatures which could be used to screen the quality of medicines.

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