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Journal articles on the topic 'Meat quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Usborne, W. R. "Meat Quality." Canadian Institute of Food Science and Technology Journal 20, no. 2 (1987): x—xiv. http://dx.doi.org/10.1016/s0315-5463(87)71054-2.

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2

Stevenson, A. "Meat Quality." Proceedings of the British Society of Animal Science 2002 (2002): 261. http://dx.doi.org/10.1017/s1752756200009078.

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The relationship between livestock producer and meat plant operator has always been one of suspicion. Now, as a result of last year’s tragic Foot & Mouth outbreak, it is the belief of the Speaker that to use this period of recuperation and rebuilding to develop solid relationships and meaningful trust between both parties. We have a shared challenge if Britain is to remain with a strong meat and livestock sector and not simply rely on the requirements of the consumer to be increasingly met by product from imported sources.

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3

Wood, Jeff. "Meat Quality." Proceedings of the British Society of Animal Science 2002 (2002): 262. http://dx.doi.org/10.1017/s175275620000908x.

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Two terms characterise the carcass and meat: carcass quality and meat quality. The former describes the yield of meat and the ratio of lean to fat and the farmer is paid for it, more directly in pigs. Meat quality describes the appearance and taste of meat and although these also vary and are arguably more important to consumers than yield, the industry does not obviously recognise this variation in terms of price differentials. Reasons for this include the difficulty of deciding where in the production-processing chain quality variation is introduced and the lack of reliable, easily-used meas

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4

Hernández Bautista, Jorge, and Francisco Gerardo Ríos Rincón. "Quality of the meat or meat with quality?" Nacameh 4, no. 1 (2010): 1–10. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2010v4n1/hernandez.

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5

vásquez Villalobos, Jorge, and Francisco Gerardo Ríos Rincón. "Quality of the meat or meat with quality?" Nacameh 3, no. 1 (2010): 1–10. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2010v4n1/vasquez.

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6

Fletcher, D. L. "Poultry meat quality." World's Poultry Science Journal 58, no. 2 (2002): 131–45. http://dx.doi.org/10.1079/wps20020013.

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7

Webb, E. C., N. H. Casey, and L. Simela. "Goat meat quality." Small Ruminant Research 60, no. 1-2 (2005): 153–66. http://dx.doi.org/10.1016/j.smallrumres.2005.06.009.

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8

Kutyansky, Ostap, and Volodymyr Pasternak. "MEAT QUALITY RESEARCH USING CLASSIFICATION ALGORITHMS." Measuring Equipment and Metrology 85, no. 2 (2024): 29–32. http://dx.doi.org/10.23939/istcmtm2024.02.029.

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The food industry is going through constant improvements and is subject to analyzing consumer needs, product quality research is essential to striking this balance. In this regard, meat quality, the most essential food category, should be studied with unbiased methods that give precise and correct results. Classification algorithms are considered one of the main components of developing an objective and reliable method of meat quality assessment. Such algorithms imply meat analysis and classification automation with many parameters in mind, which eventually gives a chance to make quick and cor

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9

Xiao, H. B., J. Fang, and Z. L. Sun. "Kaempferitrin improves meat quality of broiler chickens." Czech Journal of Animal Science 58, No. 5 (2013): 227–31. http://dx.doi.org/10.17221/6751-cjas.

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Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crud

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10

Szymański, Piotr, Dorota Zielińska, Anna Okoń, and Anna Łepecka. "Meat Microflora and the Quality of Meat Products." Foods 12, no. 9 (2023): 1895. http://dx.doi.org/10.3390/foods12091895.

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11

Skryabina, Olga V., and Dina S. Ryabkova. "Quality investigation of meat product from poultry meat." Poultry and Chicken Products 25, no. 1 (2023): 65–68. http://dx.doi.org/10.30975/2073-4999-2023-25-1-65-68.

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Raw material characteristics have been given in the paper together with its using justification for ready-to- cook product producing from poultry meat. Analysis has been made of data received for optimal recipe choice and ready product quality results have been given.

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12

IRIE, Masakazu. "Evaluation for Meat Quality." journal of the japanese society for cold preservation of food 22, no. 2 (1996): 103–7. http://dx.doi.org/10.5891/jafps1987.22.103.

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13

Sams, AR. "Meat quality during processing." Poultry Science 78, no. 5 (1999): 798–803. http://dx.doi.org/10.1093/ps/78.5.798.

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14

Cassens, R. G., and R. W. Bray. "Meat quality estimation methods." Zeitschrift für Tierzüchtung und Züchtungsbiologie 82, no. 1-4 (2010): 286–97. http://dx.doi.org/10.1111/j.1439-0388.1966.tb01519.x.

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15

Gordon Greer, G. "Bacteria and Meat Quality." Canadian Institute of Food Science and Technology Journal 22, no. 2 (1989): 116–17. http://dx.doi.org/10.1016/s0315-5463(89)70338-2.

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16

Muller, Susan A. "Packaging and Meat Quality." Canadian Institute of Food Science and Technology Journal 23, no. 1 (1990): 22–25. http://dx.doi.org/10.1016/s0315-5463(90)70195-2.

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17

De Boer, H. "Carcass and meat quality." Livestock Production Science 30, no. 3 (1992): 265–66. http://dx.doi.org/10.1016/s0301-6226(06)80015-1.

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18

Purslow, Peter. "Meat Structure and Quality." Proceedings of the British Society of Animal Science 2001 (2001): 247–49. http://dx.doi.org/10.1017/s1752756200006190.

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This abstract is built from the work of many members of our research group in Copenhagen. The names in brackets indicate the main people involved in each element of the reported resultsFor most common meats, the most important aspects of eating quality that determine overall acceptability are taste (flavour), texture (especially toughness/tenderness) and juiciness (water-holding). Unexplained variations in tenderness and water-holding are two of the consistent problems in the industry and sources of consumer dissatisfaction. A basic understanding of the causes of variability in toughness and w

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19

Munekata, Paulo ES, Mirian Pateiro, María López-Pedrouso, Mohammed Gagaoua, and José M. Lorenzo. "Foodomics in meat quality." Current Opinion in Food Science 38 (April 2021): 79–85. http://dx.doi.org/10.1016/j.cofs.2020.10.003.

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20

Hendriks, W. H., C. A. Butts, D. V. Thomas, K. A. C. James, P. C. A. Morel, and M. W. A. Verstegen. "Nutritional Quality and Variation of Meat and Bone Meal." Asian-Australasian Journal of Animal Sciences 15, no. 10 (2002): 1507–16. http://dx.doi.org/10.5713/ajas.2002.1507.

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21

Guzek, Dominika, Dominika Głąbska, Paweł Plewa, et al. "Wild boar meat sensory attributes contributing general meat quality." Bulletin of the Veterinary Institute in Pulawy 57, no. 3 (2013): 357–63. http://dx.doi.org/10.2478/bvip-2013-0062.

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Abstract The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an impor

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22

Onwuzuruike, Uzochukwu, Joel Ndife, and Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY." FUDMA JOURNAL OF SCIENCES 6, no. 2 (2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.

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Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to

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23

Pchelkina, V. A. "Microscopic methods to study meat and meat product quality." Food systems 7, no. 2 (2024): 253–62. http://dx.doi.org/10.21323/2618-9771-2024-7-2-253-262.

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Reliable information about meat quality at all stages of the production process is necessary to ensure high quality of meat products. The structure of muscle, connective and fat tissues plays a direct role in formation of meat quality. Microscopic methods allow investigating the meat structure and determining its change depending on a range of endo- and exogenous factors (animal species, breed, sex, conditions of raising and slaughter) and on a type of technological processing. The paper presents the main directions of using microscopic analysis in investigation of meat and finished meat produ

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24

Kanner, J. "Oxidative processes in meat and meat products: Quality implications." Meat Science 36, no. 1-2 (1994): 169–89. http://dx.doi.org/10.1016/0309-1740(94)90040-x.

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25

Gustova, T. V., and V. B. Krylova. "Meat and meat-containing canned foods: “safety” or “quality”?" Vsyo o myase, no. 5 (October 31, 2023): 20–23. http://dx.doi.org/10.21323/2071-2499-2023-5-20-23.

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26

Simonová, M. P., Ľ. Chrastinová, J. Mojto, A. Lauková, R. Szábová, and J. Rafay. " Quality of rabbit meat and phyto-additives." Czech Journal of Food Sciences 28, No. 3 (2010): 161–67. http://dx.doi.org/10.17221/49/2008-cjfs.

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The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commer

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27

Enser, M. "Muscle lipids and meat quality." Proceedings of the British Society of Animal Science 2001 (2001): 243–46. http://dx.doi.org/10.1017/s1752756200006189.

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Lipids are present in muscles as structural components of the muscle membranes, as storage droplets of triacylglycerol between muscle fibres and as adipose tissue (marbling fat). These lipids, or more precisely their fatty acids, contribute to a wide range of quality attributes. For fresh meat these are colour stability, drip loss and the development of oxidative rancidity. Meat colour and level of marbling are the two major factors relevant to the selection of meat by the consumer. Eating quality of meat is judged by texture and flavour. The former depends, in part, upon marbling fat which al

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28

Edita, Raudienė, Gailius Darius, Rimanté Vinauskienė, et al. "Rapid evaluation of fresh chicken meat quality by electronic nose." Czech Journal of Food Sciences 36, No. 5 (2018): 420–26. http://dx.doi.org/10.17221/419/2017-cjfs.

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A prototype of electronic nose (e-nose) with the gas sensor system for evaluation of fresh chicken meat freshness was developed. In this paper a rapid, simple and not expensive system for fresh chicken meat spoilage detection was investigated that provides objective and reliable results. Quality changes in fresh chicken meat during storage were monitored by the metal oxide sensor (MOS) system and compared with the results of traditional chemical measurements. Gas sensor selection was tested for evaluation of volatile fatty acids (VFA) mainly representing meat spoilage.The study demonstrated th

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29

Gawat, Mariero, Mike Boland, Jaspreet Singh, and Lovedeep Kaur. "Goat Meat: Production and Quality Attributes." Foods 12, no. 16 (2023): 3130. http://dx.doi.org/10.3390/foods12163130.

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Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to t

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30

Dev, Raj Acharya1 Dinesh Subedi1 Bimal Pariyar. "MICROBIAL QUALITY OF PORK MEAT MARKETED IN DHARAN SUB-METROPOLITAN CITY, NEPAL." LC International Journal of STEM (ISSN: 2708-7123) 2, no. 2 (2021): 23–31. https://doi.org/10.5281/zenodo.5150184.

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This study aims to access the microbial quality of the pork meat marketed in Dharan sub-metropolitan city of Nepal. A cross-sectional study was conducted from April to October of 2019 among 7 established meat shop that sells pork meat in Dharan. Meat and swab samples from the hand of the butchers, chopping board, and knife were collected from all meat shop in triplicate manner. The average TPC in pork meat, chopping board, knives and butchers’ hand of seven meat shop was found to be 181×105 cfu/g, 287×102, 49×102 and 274×102 cfu/cm2 respectively. The average total

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31

Korimová, Ľ., D. Máté, and P. Turek. "Influence of natural antioxidants on heat-untreated meat products quality." Czech Journal of Food Sciences 18, No. 4 (2000): 124–28. http://dx.doi.org/10.17221/8330-cjfs.

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The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances

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32

Heinze, P. H., R. T. Naudé, and A. J. J. Van Rensburg. "Quality characteristics of ostrich meat." Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie 5, no. 1 (1986): 6–8. http://dx.doi.org/10.4102/satnt.v5i1.969.

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The quality of ostrich meat was evaluated according to final pH value, histological sections, collagen content and solubility, muscle-fibre diameter and sarcomere length, pigment content, cooking loss and water-binding capacity, shear-force value and taste-panel evaluation. Where possible, these values were compared with comparable values obtained from beef. The average final pH value of the ostrich meat was 6,06, indicating Dark, Firm and Dry (DFD) meat which may have resulted from the slaughtering of exhausted animals. Large intracellular vacuoles were found in histological sections, probabl

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33

RODRÍGUEZ-CALLEJA, JOSE M., JESÚS A. SANTOS, ANDRÉS OTERO, and MARÍA-LUISA GARCÍA-LÓPEZ. "Microbiological Quality of Rabbit Meat." Journal of Food Protection 67, no. 5 (2004): 966–71. http://dx.doi.org/10.4315/0362-028x-67.5.966.

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World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 ± 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P &

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34

Grashorn, M. A. "Research into poultry meat quality." British Poultry Science 51, sup1 (2010): 60–67. http://dx.doi.org/10.1080/00071668.2010.506761.

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35

Duclos, M. J., C. Berri, and E. Le Bihan-Duval. "Muscle Growth and Meat Quality." Journal of Applied Poultry Research 16, no. 1 (2007): 107–12. http://dx.doi.org/10.1093/japr/16.1.107.

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36

Goksoy, EO, LJ McKinstry, LJ Wilkins, et al. "Broiler stunning and meat quality." Poultry Science 78, no. 12 (1999): 1796–800. http://dx.doi.org/10.1093/ps/78.12.1796.

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37

Morrissey, Patrick A., Denis J. Buckley, P. J. A. Sheehy, and F. J. Monahan. "Vitamin E and meat quality." Proceedings of the Nutrition Society 53, no. 2 (1994): 289–95. http://dx.doi.org/10.1079/pns19940034.

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38

Maltin, Charlotte, Denis Balcerzak, Rachel Tilley, and Margaret Delday. "Determinants of meat quality: tenderness." Proceedings of the Nutrition Society 62, no. 2 (2003): 337–47. http://dx.doi.org/10.1079/pns2003248.

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Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat, appear most important. Howev

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39

Kennedy, C. J. "Poultry Meat Processing and Quality." International Journal of Food Science and Technology 40, no. 3 (2005): 341–42. http://dx.doi.org/10.1111/j.1365-2621.2004.00875.x.

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40

Dalen, G. Akervold. "Assuring eating quality of meat." Meat Science 43 (January 1996): 21–33. http://dx.doi.org/10.1016/0309-1740(96)00052-6.

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41

Wood, J. D., M. Enser, A. V. Fisher, G. R. Nute, R. I. Richardson, and P. R. Sheard. "Manipulating meat quality and composition." Proceedings of the Nutrition Society 58, no. 2 (1999): 363–70. http://dx.doi.org/10.1017/s0029665199000488.

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Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e. above 30 g/kg muscle weight inlongissimus, are deemed necessary for optimum tenderness, although poor relationships between fat content and tenderness have generally been found in European studies, where fat levels are often very low, e.g. below

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42

Tkáčová, Jana, Mária Angelovičová, Juraj Čuboň, Adriana Pavelková, Marek Bobko, and Peter Haščík. "EFFECT OF ADDITION OF ALFALFA MEAL ON CHICKEN MEAT QUALITY." Journal of Microbiology, Biotechnology and Food Sciences 8, no. 1 (2018): 681–84. http://dx.doi.org/10.15414/jmbfs.2018.8.1.681-684.

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43

El-Afifi,, T., H. Hassan, M. Mohamed, and T. Omar. "QUALITY CONTROL OF MEAT AND BONE MEAL USING RAPID ASSAY." Journal of Animal and Poultry Production 33, no. 3 (2008): 1843–49. http://dx.doi.org/10.21608/jappmu.2008.217764.

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44

Parsons, CM, F. Castanon, and Y. Han. "Protein and amino acid quality of meat and bone meal." Poultry Science 76, no. 2 (1997): 361–68. http://dx.doi.org/10.1093/ps/76.2.361.

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45

Chang, Ming, Jun Xiao, Ruijie Liu, Liangzhong Lu, Qingzhe Jin, and Xingguo Wang. "Effect of defatting on quality of meat and bone meal." Animal Science Journal 86, no. 3 (2014): 319–24. http://dx.doi.org/10.1111/asj.12286.

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46

Holman, Benjamin W. B., and Eric N. Ponnampalam. "Meat Products: From Animal (Farm) to Meal (Fork)." Foods 11, no. 7 (2022): 933. http://dx.doi.org/10.3390/foods11070933.

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47

Nenadovic, Katarina, Nikola Cobanovic, Marijana Vucinic, et al. "Welfare and meat quality of lambs." Veterinarski glasnik, no. 00 (2021): 6. http://dx.doi.org/10.2298/vetgl210126006n.

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Recently, in many parts of the world, greater importance has been given to lamb meat as well as to the intensive production of lamb and sheep, due to demand for this type of meat at affordable prices. In Serbia, similar to most European countries, the structure of total sheep meat production comprises about 70% lamb meat and 30% sheep meat. This study assessed resource-based measures on 11 dairy sheep farms and investigated, in a total of 30 lambs, the effects of sex, the presence of bruises and pneumonia in carcasses, and carcass and meat quality. Carcass (carcass length, thigh length, croup

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48

Rasumovskaya, V. V., N. A. Lunyova, and O. V. Kronevald. "Safety control of meat and meat products." Innovations and Food Safety, no. 4 (January 5, 2024): 18–24. http://dx.doi.org/10.31677/2311-0651-2023-42-4-18-24.

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The country's food security is an important and, at the same time, difficult task for Russian agriculture in the context of the import substitution policy. Ensuring the safety and quality of raw materials and food products is a necessary condition that determines the health of the population and the preservation of its gene pool. The most crucial measure in solving the problem of the quality of livestock products is a scientifically based veterinary and sanitary assessment of meat and other livestock products. Therefore, control of the quality and safety of meat and its processed products is a

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49

ŁASZKIEWICZ, BEATA, PIOTR SZYMAŃSKI, and DANUTA KOŁOŻYN-KRAJEWSKA. "Quality problems in mechanically separated meat." Medycyna Weterynaryjna 75, no. 01 (2019): 6157–2019. http://dx.doi.org/10.21521/mw.6157.

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Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicoc

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50

Anandh, M. Anna. "Development and quality evaluation of meat balls from turkey meat." FOOD SCIENCE RESEARCH JOURNAL 11, no. 1 (2020): 17–21. http://dx.doi.org/10.15740/has/fsrj/11.1/17-21.

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