Effect of Phytoadditive Methiorep on Carcass and Cooked Meat Quality Attributes in Chicken

10.5580/1e22 ◽  
2010 ◽  
Vol 8 (1) ◽  
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Cooked Meat

Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression

Meat Science ◽  
2017 ◽  
Vol 124 ◽  
pp. 84-94 ◽  
Author(s):  
Joël D'Astous-Pagé ◽  
Claude Gariépy ◽  
Richard Blouin ◽  
Simon Cliche ◽  
Brian Sullivan ◽  
...  
Keyword(s):  
Gene Expression ◽  
Meat Quality ◽  
Quality Attributes ◽  
Related Gene

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

Meat Science ◽  
2016 ◽  
Vol 111 ◽  
pp. 168-176 ◽  
Author(s):  
Yuan H. Brad Kim ◽  
Robert Kemp ◽  
Linda M. Samuelsson
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Metabolite Profiles

scholarly journals Review: Factors affecting sheep carcass and meat quality attributes

animal ◽  
2021 ◽  
pp. 100330
Author(s):  
S. Prache ◽  
N. Schreurs ◽  
L. Guillier
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Factors Affecting

scholarly journals Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

scholarly journals Effect of different arginine-to-lysine ratios in broiler chicken diets on the occurrence of breast myopathies and meat quality attributes

2019 ◽  
Vol 98 (6) ◽  
pp. 2691-2697 ◽  
Author(s):  
M. Zampiga ◽  
F. Soglia ◽  
M. Petracci ◽  
A. Meluzzi ◽  
F. Sirri
Keyword(s):  
Meat Quality ◽  
Broiler Chicken ◽  
Quality Attributes

scholarly journals 83 Tenderness and cooking loss of beef loins

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-28 ◽  
Author(s):  
Robin G Coombs ◽  
C R Richardon
Keyword(s):  
Standard Deviation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Grocery Store ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Internal Temperature ◽  
Regional Area ◽  
Resting Period

Abstract The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was cored for tenderness. Two sources of loins were evaluated: Akaushi breed, and from a commercial grocery store. Meat used consisted of Akaushi loins from 6 different animals (prime grade) and one select grade loin (control). The protocol involved dividing each loin into 6 (907-1134g) roasts, cooking at 104.40 C (to internal temperature of 73.90 C), measuring by weight the cooking loss of the roasts after a 30-minute resting period, and determining tenderness by Warner-Bratzler Shear Force (WBSF) (after overnight storage in a cooler). Cores were taken at 6 different locations of the roast, over the same regional area for WBSF determinations. The WBSF coring instrument used was provided. Tenderness of each loin was measured in 36 cores (n = 36). In overall tenderness, the control loin ranked third out of the seven loins and had the least amount of cooking loss. No differences were found in tenderness (P > 0.05). However, a difference was found in average cooking loss 181.44g ± 0.03 (control); 254.01g ± 0.03 (Akaushi) (P < 0.05). When observing tenderness consistency, the control loin had a somewhat larger standard deviation (1.38 vs 0.756) than the Akaushi loins.Loins used in this study showed variation in cooking loss, tenderness, and consistency between a commercial grocery store source and the Akaushi beef source. These data indicates that quality attributes of beef loins used in this study may be different in ways not related to grade.

Effects of supranutritional vitamin E on meat quality in dairy cross steers fed grass silage and concentrates

1996 ◽  
Vol 1996 ◽  
pp. 120-120
Author(s):  
L. Vega ◽  
M. Enser ◽  
R.I. Richardson ◽  
J.D. Wood
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Normal Growth ◽  
Chemical Methods ◽  
Grass Silage ◽  
Brown Discoloration ◽  
Supplemental Vitamin ◽  
Physical And Chemical ◽  
Cooked Meat ◽  
Growth And Reproduction

Vitamin E is the major lipid soluble antioxidant in animals and post mortem it continues to inhibit the oxidation of lipids, which causes rancidity, and the oxidation of myoglobin to metmyoglobin which results in a brown discoloration of the meat. Feeding vitamin E in amounts greater than those needed for normal growth and reproduction of the animal raises the vitamin levels of the tissues and increases the shelf life of meat by delaying the onset of oxidative deterioration (Schaefer et al., 1995). We have investigated the effectiveness of supplemental vitamin E given to beef cattle fed grass silage, since grass and conserved grass contain relatively high levels of endogenous vitamin E. Meat quality was assessed not only by physical and chemical methods but also by taste panel to determine whether high levels of vitamin E affected cooked meat flavour which requires limited lipid oxidation for its development.

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