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The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
calpain activity, carcasses, chilling methods, meat quality, pork
2012/8/14
The objective of this study was to investigate the effects of conventional chilling (0 to 4 ◦C), rapid chilling (RC, –20 ◦C for 30 min, followed by 0 to 4 ◦C), and short-duration chi...
COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES
excision swabbing sampling microbiological broiler carcasses
2012/8/14
Skin excision, swabbing with cotton wool and whole carcass rinse are three common samplingmethodsof poultry carcasses.Theobjective of this studywastocompare the three different sampling methods for en...
Effect of Post-slaughter Time Intervals on the Quality of the African Catfish, Clarias gariepinus (Burchell, 1822)
African Catfish Clarias gariepinus
2016/6/1
Effect of post-slaughter time intervals on the quality of fresh and hot smoke-processed African catfish, Clarias gariepinus products was investigated. A total of one hundred and four live catfish (ave...
Bacteriological Quality of Beef Offered for Retail Sale in Cote d’ivoire
Cote d’ivoire Beef Offered
2016/6/1
This study was designed to monitor the bacteriological quality of beef meat produced and offered for retail sale on the different markets of Abidjan after slaughtering beefs in the main slaughter-hous...
Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork
Jinhua pork temperature eating quality protein degradation ultrastructure
2012/8/14
BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degrada...
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
mechanically deboned chicken meat patty antioxidant metmyoglobin haem iron tocopherol ascorbic acid
2014/2/27
In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at –20°C for 6...
Effects of boning method and postmortem aging on meat quality characteristics of pork loin
aging boning palatability pork vacuum packaging.
2012/8/13
This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native bl...
Quality Characteristics of Retailed Sucuk（Turkish Dry-Fermented Sausage）
sucuk quality biogenic amines
2009/3/19
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was ...
Physico-Chemical and Functional Quality of Buffalo Head Meat and Heart Meat
Buffalo Head Meat Heart Meat
2008/11/26
In the present study, physico-chemical and functional properties of buffalo head meat; heart meat and buffalo skeletal meat were estimated and compared. Moisture content of buffalo heart meat (78.42%)...
Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages
Glucono-Delta-Lactone Pork Sausages
2008/11/26
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...
The study was conducted to optimize the water activity hurdle during the process of development of shelf stable pork sausages using hurdle technology. The humectants used were Skim Milk Powder (SMP) a...
Effect of Trisodium Phosphate on Quality of Buffalo Offals
Buffalo offals trisodium phosphate microbial quality
2008/11/1
A study was carried out to determine the influence of different concentration and contact time combinations of Trisodium Phosphate (TSP) solutions on microbial, sensory and physico-chemical characteri...
Effectiveness of Commercial Organic Acids` Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages
AcetolacTM coliforms fecal streptococci Staphylococcus aureus sulfite reducing clostridia merguez shelf life
2008/10/31
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...
The animal fat paradox and meat quality
Lipid Carcass fat Fatty acid Meat quality Livestock Feeding system
2012/8/13
The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been...
Modelling quality variations in commercial Ontario pork production
Pork Meat quality Water-holding Texture Colour
2012/8/13
This study explores the interactions of sensory and nutritional environment with genotype occurring in current commercial pork production in Ontario, Canada, which may interact to result in poor quali...