scholarly journals PRELIMINARY STUDY OF MEAT QUALITY CHARACTERISTICS OF YOUNG N’DAMA AND MUTURU BULLS

2021 ◽  
Vol 24 (1) ◽  
pp. 79-85
Author(s):  
A. G. Ezekwe ◽  
T. M. Okonkwo ◽  
U. G. Ukaegbu ◽  
A. A. Sangode ◽  
A. A. Sangode
Keyword(s):  
Protein Solubility ◽  
Quality Characteristics ◽  
Quality Characteristic ◽  
Eating Quality ◽  
Raw Meat ◽  
Total Pigment ◽  
Chemical Evaluation ◽  
Pigment Contents ◽  
Preliminary Study ◽  
General Acceptability

In order to obtain information on the quality characteristics and acceptability of meat from N’dama (YN) and Muturu (YM)  breds of cattle, the young bull were slaughtered about 11 months of age and their Longissimus dorsiI (LD) and  Psoars major (PM) muscles subjected to chemical evaluation of the raw meat as well as eating quality characteristic of the meat cooked for 10, 15 and 20 min. these were compared to meat from mature Sokoto Gudali (SG). Result showed that meat from NY and YN had similar moisture content but differed significantly (P<0.05) in fat contents. Meat from YM and YN bulls had higher moisture but lower fat content compared to meat from SG bulls. The LD muscles had higher % fat in the three experimental groups than the PM muscles. Total protein and ash contents were similar for all samples but protein solubility was higher (P<0.05) in YN young bulls compared to mature bulls. YN and YM had similar ultimate pH but these young bulls had lower ultimate pH than mature bulls (P<0.05). Total pigment contents varied (P<0.05) between breeds, maturity and muscles types with YM having higher myoglobin than YN, PM higher than LD and mature bulls more that young bulls. Sensory colour and odour of meat varied (P<0.05) between samples with meat from mature SG bulls being rated lower than those from YM and YN bulls after cooking for 10 and 15 minute, all samples were acceptable but their tenderness varied between samples, with the young bulls meat being rated as (P<0.05) more tender than mature nulls but on cooking for 20 min, judges could detect significant differences in juiciness, flavor, tenderness and general acceptability of samples. Generally, meat from young bulls were adjudged more acceptable that meat from mature bulls.

Quality characteristic decoupling planning of different meta-action units for computer numerical control machine tool

2019 ◽  
Vol 234 (14) ◽  
pp. 2760-2770 ◽  
Author(s):  
Yan Ran ◽  
Teng Zhang ◽  
Zongyi Mu ◽  
Genbao Zhang ◽  
Hongwei Wang ◽  
...  
Keyword(s):  
Machine Tool ◽  
Optimization Method ◽  
Computer Numerical Control ◽  
Quality Characteristics ◽  
Numerical Control ◽  
Quality Characteristic ◽  
Control Machine Tool ◽  
Action Unit ◽  
Action Units ◽  
Control Machine

Since computer numerical control machine tool is composed of multiple meta-action units to achieve one specific function, including the meta-action units' own quality, it still needs to control the coupling relationships among different meta-action units' quality characteristics to guarantee the whole machine's quality. In this article, a method of quality characteristic decoupling planning based on meta-action unit for computer numerical control machine tool was proposed. Firstly, the coupling constraint models based on meta-action unit were established. Secondly, the comprehensive coupling strengths of meta-action units were calculated and introduced into the design structure matrices. Thirdly, multidisciplinary design optimization method was adopted to obtain the optimized control sequence of different meta-action units' quality characteristics. What is more, automatic pallet changer rotary motion of computer numerical control machine tool was taken as an example to illustrate the rightness and effectiveness of this method.

Modeling Present Worth of Product Quality Loss of STB Characteristic Based on Service Life Distribution

2013 ◽  
Vol 397-400 ◽  
pp. 846-851 ◽  
Author(s):  
Yan Ming Zhao ◽  
De Shun Liu ◽  
Ze Jun Wen ◽  
Ting Liu
Keyword(s):  
Service Life ◽  
Product Quality ◽  
Cylindrical Surface ◽  
Quality Characteristics ◽  
Quality Characteristic ◽  
Quality Loss ◽  
Life Distribution ◽  
New Model ◽  
Product Service ◽  
Present Worth

The product smaller-the-better (STB) quality characteristics are continually changing and out of specification limits because of the constant stress, wear and others after the product is put into use, which will cause loss because of the product rejected and scrapped. On the basis of the quality viewpoint that product quality loss is present worth of a loss caused as a result of its quality characteristics because its quality characteristic is out of specification and lead to product scrap after the product is put into service, the paper establishes the present worth model of quality loss of STB characteristic based on service life distribution, and proposes the calculation method on the probability density function (PDF) of the product service life based on the technical specifications of STB quality characteristic. It takes the concentricity between the inner cylindrical surface and the outer cylindrical surface of the link bushing as an example to analysis the various factors that impact on the present worth of concentricity quality loss in the new model, and contrast with Taguchi quality loss model. The results show that the new model describes an actual loss that a product imparts to society after the product is put into service, and can reflect the quality loss of STB characteristic in the product service process, and is more realistic than Taguchi quality loss model of STB. The new model extends tolerance design of STB characteristic from the manufacturing stage to the service stage.

scholarly journals Meat quality characteristics of high dairy genetic-merit Holstein, standard dairy genetic-merit Friesian and Charolais x Holstein-Friesian steers

2020 ◽  
Vol 59 (1) ◽  
pp. 27-32
Author(s):  
M. McGee ◽  
M.G. Keane ◽  
R. Neilan ◽  
P.J. Caffrey ◽  
A.P. Moloney
Keyword(s):  
Genetic Material ◽  
Dairy Herd ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Lipid Concentration ◽  
Genetic Merit ◽  
Overall Acceptability ◽  
Holstein Bull ◽  
Holstein Friesian ◽  
Commercially Important

AbstractThe increased use of Holstein genetic material in the Irish dairy herd has consequences for beef production. In all, 42 spring-born steers [14 Holsteins (HO), 14 Friesian (FR) and 14 Charolais × Holstein-Friesian (CH)] were reared to slaughter at between 26 and 37 mo of age. Carcass weight was higher and the lipid concentration of m. longissimus thoracis et lumborum was lower (P < 0.05) for CH than the dairy breeds. Overall acceptability tended to be lower (P = 0.055) while tenderness, texture and chewiness were lower (P < 0.05) for CH compared with the dairy breeds. The proportion of C16:1 in the total lipid tended to be lower (P = 0.055) for CH than the dairy breeds. Replacing male offspring of traditional “Irish” Friesian bulls with offspring from a genetically superior (from a dairy perspective) strain of Holstein bull had no commercially important impact on beef nutritional or eating quality.

scholarly journals Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 721
Author(s):  
Dong-Heon Song ◽  
Youn-Kyung Ham ◽  
Sin-Woo Noh ◽  
Koo Bok Chin ◽  
Hyun-Wook Kim
Keyword(s):  
Ionic Strength ◽  
Ph Value ◽  
Protein Solubility ◽  
Textural Properties ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Technological Properties ◽  
Raw Meat

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.

The effect of genotype and castration method on the eating quality characteristics of pork from male pigs

2003 ◽  
Vol 77 (1) ◽  
pp. 67-72 ◽  
Author(s):  
D. N. D’Souza ◽  
B. P. Mullan
Keyword(s):  
Average Daily Gain ◽  
Subcutaneous Fat ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Daily Gain ◽  
Genotype A

AbstractSixty crossbred (Large White × Landrace × Duroc) pigs were used to compare the growth performance, carcass and pork quality characteristics of entire, surgically castrated and immunologically castrated male pigs from two Western Australian commercial genotypes (genotype A : ‘lean’ genotype and genotype B : propensity for increased subcutaneous fat deposition). Pigs from genotype B had a higher average daily gain and a superior food conversion ratio compared with pigs from genotype A. Entire males had lower backfat compared with surgically and immunologically castrated male pigs. Pork from entire males was drier, tougher and had lower overall acceptability scores compared with surgically or immunologically castrated male pigs. Pork from genotype A pigs had a lower m. longissimus thoracis (LT) ultimate pH and higher drip loss compared with pork from genotype B pigs. However, consumer taste panel assessment indicated that pork from genotype A pigs was more tender, had higher juiciness and overall acceptability scores compared with pork from genotype B pigs. Within genotype A, the consumer taste panel preferred pork from surgically castrated pigs compared with either entire or immunologically castrated pigs. Within genotype B, the consumer taste panel preferred pork from immunologically castrated pigs compared with either entire or surgically castrated male pigs. These results indicate that interactions between genotype and castration method can significantly influence eating quality of pork.

scholarly journals Multivariate Control Chart Based on Kernel PCA for Monitoring Mixed Variable and Attribute Quality Characteristics

Symmetry ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 1838
Author(s):  
Muhammad Ahsan ◽  
Muhammad Mashuri ◽  
Wibawati ◽  
Hidayatul Khusna ◽  
Muhammad Hisyam Lee
Keyword(s):  
Control Chart ◽  
Control Charts ◽  
Synthetic Data ◽  
Principal Component ◽  
Quality Characteristics ◽  
Kernel Functions ◽  
Quality Characteristic ◽  
Kernel Pca ◽  
Asymmetric Pattern ◽  
Attribute Quality

The need for a control chart that can visualize and recognize the symmetric or asymmetric pattern of the monitoring process with more than one type of quality characteristic is a necessity in the era of Industry 4.0. In the past, the control charts were only developed to monitor one kind of quality characteristic. Several control charts were created to deal with this problem. However, there are some problems and drawbacks to the conventional mixed charts. In this study, another approach is used to monitor mixed quality characteristics by applying the Kernel Principal Component Analyisis (KPCA) method. Using the Hotelling’s T2 statistic, the kernel PCA mix chart is proposed to simultaneously monitor the variable and attribute quality characteristics. Due to its ability to estimate the asymmetric pattern of the mixed process, the kernel density estimation (KDE) used in the proposed chart has successfully estimated the control limits that produce ARL0 at about 370 for α=0.00273. Through several experiments based on the proportion of the attribute characteristics and kernel functions, the proposed chart demonstrates better performance in detecting outlier and shift in the process. When it is applied to monitor the synthetic data, the proposed chart can detect the shift accurately. Additionally, the proposed chart outperforms the performance of the conventional mixed chart based on PCA mix by producing lower false alarm with more accurate detection of out of control processes.

scholarly journals Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 264 ◽  
Author(s):  
Lara Moran ◽  
Shannon S. Wilson ◽  
Cormac K. McElhinney ◽  
Frank J. Monahan ◽  
Mark McGee ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dry Matter ◽  
Production Systems ◽  
Quality Characteristics ◽  
Dry Matter Intake ◽  
Eating Quality ◽  
Omega 3 ◽  
Grass Silage ◽  
Ad Libitum

The objective was to compare the quality of beef from bulls reared in typical Irish indoor systems or in novel grass-based systems. Bulls were assigned to one of the following systems: (a) grass silage plus barley-based concentrate ad libitum (CON); (b) grass silage ad libitum plus 5 kg of concentrate (SC); (c) grazed grass without supplementation (G0); (d) grazed grass plus 0.5 kg of the dietary dry matter intake as concentrate (GC) for (100 days) until slaughter (14.99 months). Carcass characteristics and pH decline were recorded. Longissimus thoracis was collected for analytical and sensory analysis. Lower carcass weight, conformation and fatness scores were found for grazing compared to CON and SC groups. CON bulls had highest intramuscular fat and lighter meat colour compared with grazing bulls. The SC meat (14 days aged) was rated higher for tenderness, texture, flavour and acceptability compared with grazing groups. CON saturated and monounsaturated fatty acid (FA) concentration was highest, conversely, omega-3 FA concentration was higher for GC compared with CON, while no differences were found in polyunsaturated FA. In conclusion, while market fatness specification was not reached by grazed grass treatments, beef eating quality was not detrimentally affected and nutritional quality was improved.

scholarly journals CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Fronthea Swastawati ◽  
Ahmad Ni’matullah Al Baarri ◽  
Tri Winarni Agustini ◽  
Eko Nurcahya Dewi ◽  
Ima Wijayanti ◽  
...  
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Protein Solubility ◽  
Salt Content ◽  
Quality Characteristic ◽  
Cathepsin Activity ◽  
Textural Changes

The aim of this research was to investigate the effect of smoking temperature towards crude cathepsin activity and quality characteristic of smoked catfish [Pangasius pangasius (Hamilton, 1882)]. Different smoking temperature had  significant  effect (p < 0.05) on crude cathepsin activity, texture, pH, moisture content, salt content and protein solubility. The significant decreasing (30.13 %) of crude cathepsin activity was at P3 (80 °C) from P1 (40 °C to 50 °C). Many factors were correlated to the textural changes of smoked catfish such as changes of crude cathepsin activity, reduction of protein solubility and pH value. 

Cooking and Eating-Quality Characteristics of Dark-Cutting Beef from Young Bulls

1985 ◽  
Vol 60 (3) ◽  
pp. 682-690 ◽  
Author(s):  
Z. J. Hawrysh ◽  
S. R. Gifford ◽  
M. A. Price
Keyword(s):  
Quality Characteristics ◽  
Eating Quality ◽  
Cooking And Eating Quality
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