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1
Ismanto, Arif, and Deny Sumarna. "PENGARUH PENAMBAHAN KARAGINAN DENGAN LEVEL YANG BERBEDA TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, SENSORIS DAN MIKROSTRUKTUR SOSIS AYAM." Buletin Peternakan 40, no. 1 (2016): 57. http://dx.doi.org/10.21059/buletinpeternak.v40i1.9213.
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<p class="Default"><em>Various microfloras residing in the human colon are significantly affected by dietary fiber. Shortage of dietary fiber in the human daily consumption contributes to gastrointestinal metabolic and cardiovascular disease. One source of dietary fiber is a type of various seaweeds. This research was conducted to determine the effect of carrageenan addition on restructured meat products quality (chemical, physical, sensory and microstructure). There were four treatments in this experiment, (1) chicken sausages without carrageenan addition, (2) chicken sausage with 3% carrageenan addition , (3) chicken sausage with 6% carrageenan addition, and (4) chicken sausage with 9% carrageenan addition. The parameters observed were chemical composition (collagen, fat, water, protein), physical quality (pH, tenderness, water holding capacity (WHC), cooking loss), sensory properties (colour, textures, taste, flavor, acceptability) and microstructure. Chemical composition and physical qualities data were analyzed using Anova. The differences between means were analyzed using Least Significant Different (LSD). Sensory properties data were tested using Method of Successive Interval (MSI). The results showed that the addition of carrageenan at different levels significantly (P&lt;0,05) affected water content and pH value. The addition of carrageenan at different levels also affected taste of chicken sausages. The addition of carrageenan at different levels had no effect on color, aroma, texture, tenderness, and acceptability. Microstructure analysis showed that addition of carragenan lead to the appearence of gel network. </em></p><p class="Default"><em>(Key words: Carrageenan, Chicken sausages, Chemical composition, Physical quality, Sensory quality, Miacrostructure)</em></p>
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Triyono, Triyono, Rr Riyanti, and Veronica Wanniatie. "PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 5, no. 1 (2021): 14–21. http://dx.doi.org/10.23960/jrip.2021.5.1.14-21.
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This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of unripe papaya extract (P1), with 20% of unripe papaya extract (P2), and with 30% of unripe papaya extract (P3). The observed variables were tenderness, pH value, and WHC of laying duck meat. The obtained data was analyzed by using variance analysis at 5% level of significance, and if the results had significant effect, then were tested further using Least Significant Difference (LSD) test. The result of variance analysis indicated that marination of laying duck meat with different percentage of unripe papaya extract affected on tenderness (P<0,05), but it did not affect on pH value and WHC of laying duck meat.
 Keywords: Laying duck meat, pH value, Tenderness, Unripe papaya extract, Water Holding Capacity (WHC)
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Nuhriawangsa, Adi Magna Patriadi, Winny Swastike, Bayu Setya Hertanto, Aqni Hanifa, and Lilik Retna Kartikasari. "Physical quality of beef sausage using porang flour as a substitute for tapioca flour." IOP Conference Series: Earth and Environmental Science 1200, no. 1 (2023): 012024. http://dx.doi.org/10.1088/1755-1315/1200/1/012024.
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Abstract The aim of this study was to evaluate the physical quality of beef sausage using porang flour as a substitute for tapioca flour. The research material used beef (lean), tapioca flour, and glucomannan flour (porang). The sausage formula was the ratio of tapioca flour to porang flour which consisted of 10:0 (P0); 8:2 (P1); 6:4 (P2); 5:5 (P3); 4:6 (P4); 2:8 (P5), and 0:10 (P6) ratios. Beef sausage parameters included pH, cooking loss, water holding capacity (WHC), and tenderness. Data analysis used Unidirectional ANOVA and continued with Duncan’s test if there were significant differences between the treatments. The results of the study showed that there were differences in pH, WHC, and tenderness (P<0.01), but the cooking loss of beef sausage was not significantly different (P>0.05) among treatments. Unlike the P0 treatment, the values of pH, WHC, and tenderness of the P1-P6 treatments increased, but cooking loss remained the same. In conclusion, the use of the ratio of tapioca flour to porang flour (C5) on beef sausage has better quality than 10:0 (P0).
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Utami, Dhiah Putri, Pudjomartatmo Pudjomartatmo, and Adi Magna Patriadi Nuhriawangsa. "Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir." Sains Peternakan 9, no. 2 (2017): 82. http://dx.doi.org/10.20961/sainspet.9.2.82-87.
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<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P&lt;0.01) and tensile strength (P&lt;0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.</p><p>Key words: pineapple extract, cooking time, meat, post production duck, physical quality</p>
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Utami, Dhiah Putri, Pudjomartatmo Pudjomartatmo, and Adi Magna Patriadi Nuhriawangsa. "Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir." Sains Peternakan 9, no. 2 (2017): 82. http://dx.doi.org/10.20961/sainspet.v9i2.4812.
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<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P&lt;0.01) and tensile strength (P&lt;0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.</p><p>Key words: pineapple extract, cooking time, meat, post production duck, physical quality</p>
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Zhang, Fangyan, Xiangcun Wang, Na Guo, et al. "Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum." Gels 9, no. 5 (2023): 368. http://dx.doi.org/10.3390/gels9050368.
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To explore the influence of pH values on the properties of a compound system containing tea polyphenols (TPs) and low acyl gellan gum (LGG), the color, texture characteristics, rheological properties, water holding capacity (WHC), and microstructure of the compound system were measured. The results showed that the pH value noticeably affects the color and WHC of compound gels. Gels from pH 3 to 5 were yellow, gels from pH 6 to 7 were light brown, and gels from pH 8 to 9 were dark brown. The hardness decreased and the springiness increased with an increase in pH. The steady shear results showed that the viscosity of the compound gel solutions with different pH values decreased with increasing shear rates, indicating that all of the compound gel solutions were pseudoplastic fluids. The dynamic frequency results showed that the G′ and G″ of the compound gel solutions gradually decreased with increasing pH and that G′ was higher than G″. No phase transition occurred in the gel state under heating or cooling conditions at pH 3, indicating that the pH 3 compound gel solution was elastic. The WHC of the pH 3 compound gel was only 79.97% but the WHC of compound gels pH 6 and pH 7 was almost 100%. The network structure of the gels was dense and stable under acidic conditions. The electrostatic repulsion between the carboxyl groups was shielded by H+ with increasing acidity. The three-dimensional network structure was easily formed by an increase in the interactions of the hydrogen bonds.
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Pratiwi, Oklivia Nesia, Suharyanto Suharyanto, and Warnoto Warnoto. "Karakteristik Fisikokimia dan Organoleptik Pepes Daging Itik Petelur Afkir yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)." Buletin Peternakan Tropis 2, no. 2 (2021): 130–39. http://dx.doi.org/10.31186/bpt.2.2.130-139.
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This study aimed to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat pepes after being coated with jackfruit leaf powder (JLP). The research design employed was a completely randomized design consisting of 4 treatments (P0: without any coating with JLP; P1: 5%; P2: 10%; and P3: 15% smearing of JLP) with 3 replications. The variables measured were cooking loss, water holding capacity (WHC), pH, and water content which were analyzed by Anova and multiple comparisons DMRT by significance level 0.05, and organoleptic which were analyzed by description. The results of the study showed that rejected laying duck meat smeared with JLP had no significant effect (P>0.05) on cooking loss, WHC pH, and moisture content of the pepes. However, the 15% JLP was able to enhance the aroma of the pepes. The average range value of the cooking loss was 14.00 to 15.33%, the WHC was 53.76-55.47%, the pH value was 6.22-6.29%, and the moisture content was 67.83-71,28%. The results of the hedonic quality test showed that the average value of the meat aroma ranged from 4.03-4.20 in the slightly fishy to a very non-fishy category, the interval scale test results showed P0, P1, and P2 in an interval scale of 3.40-4.19 (slightly fishy aroma), different from P3 which is included in the interval scale from 4.20 to 5.00 (very not fishy). The tenderness of the meat was 3.52-3.92 as the tender category, the taste of the meat was 3.88-4.10 as the delicious category. The results of the hedonic test showed that the average value of the aroma of meat ranged from 4.02-4.12, the tenderness from 3.39-3.64, and the taste from 3.88-3.97. All scores were in the liking category. It was concluded that 5% to 15% smearing of JLP did not change the physicochemical properties of rejected layer duck meat paste, but 15% application of it could increase the aroma.
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Yang, Bin, and Xuejun Liu. "Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging." PLOS ONE 16, no. 3 (2021): e0246955. http://dx.doi.org/10.1371/journal.pone.0246955.
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Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value and moisture content were determined at different time points during the storage period. The iTRAQ MS/MS approach was used to determine the proteomics profiling at 0, 3.5 and 7 d during storage at 4°C. Bioinformatics analysis was performed to investigate the potential correlated proteins associated with meat quality. Storage at 4°C gradually decreased the pH value, WHC, and hence the moisture content. The iTRAQ proteomic analysis revealed that a cluster of glycolytic enzymes including malate dehydrogenase, cytoplasmic, L-lactate dehydrogenase, phosphoglycerate mutase and pyruvate kinase, and another cluster of proteins involved in oxygen transport and binding (myoglobin) and hemoglobin complex (including Globin A1 and hemoglobin subunit alpha) were decreased during the postmortem storage. These results suggest that the decreased glycolysis, oxygen, and heme-binding activities might be associated with the beef muscle low quality and the decline of tenderness during postmortem storage at 4°C.
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Vijay, Loganathan, Muthusamy, Natesan Karthikeyan, and Chinnusamy Pandiyan. "Influence of Post-Mortem Ageing Prior to Processing on the Carcass Quality of Japanese Quail." Indian Journal of Veterinary Sciences & Biotechnology 19, no. 1 (2023): 116–19. http://dx.doi.org/10.48165/ijvsbt.19.1.27.
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An investigation was carried out to assess the impacts of different ageing periods on various quality attributes of Japanese quail meat. Six-week old 72 birds (36 males and 36 females) were slaughtered after starving for 4 h. Following the dressing operations, the whole carcasses were subjected to the ageing process at 3±1°C for 2½ h. During the ageing process, continuous measurements of pH, water-holding capacity (WHC), shear-force value (SFV) and sensory evaluation of the breast muscles from the carcasses was done at an interval of 30 min. The ultimate pH value of 5.5 – 5.7 was reached in the meat samples within the first h of ageing process. The water-holding capacity (WHC) started to decrease and obtained a minimum percent by the end of first h. Subsequently, the WHC was enhanced at the ageing period of 2½ h. The shear force values were high at 1 h of ageing and were low at 2½ h. The scores of the sensory evaluation revealed that the meat samples that were aged for 2 and 2½ h were superior in terms of flavour, juiciness, tenderness and overall acceptability, when compared to the lesser time aged and unaged meat samples. From the above results, it can be concluded that a minimum ageing period of 2 to 2 ½ h is appropriate to bring about the desirable quality attributes in the Japanese quail meat.
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Jaspal, Muhammad Hayat, Iftikhar Hussain Badar, Osama Bin Amjad, et al. "Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls." Animals 11, no. 8 (2021): 2248. http://dx.doi.org/10.3390/ani11082248.
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The present study aimed to investigate the effect of wet aging on meat quality characteristics of Longissimus lumborum (LL) and Gluteus medius (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e., 0 day (d) = control, 7 d, 14 d, 21 d, 28 d, and 35 d, were evaluated for pH, color, metmyoglobin content (MetMb%), cooking loss, water holding capacity (WHC), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and sensory evaluation. The pH, instrumental color redness (a *), yellowness (b *), chroma (C *), and MetMb% values were increased, while the lightness (L *) and hue angle (h *) values showed non-significant (p > 0.05) differences in both LL and GM muscles in all aging periods. The cooking loss increased while WHC decreased till 35 days of aging. MFI values significantly (p < 0.05) increased, while WBSF values decreased; in addition, sensory characteristics were improved with the increase in the aging period. Overall, the color, tenderness, and sensory characteristics were improved in LL and GM muscles until 28 and 21 days of aging, respectively. Based on the evaluated meat characteristics, 28 days of aging is required to improve the meat quality characteristics of LL, whereas 21 days of aging is suitable for GM muscle.
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Chmiel, Marta, Mirosław Słowiñski, and Sławomir Janakowski. "The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure." Annals of Animal Science 14, no. 3 (2014): 737–47. http://dx.doi.org/10.2478/aoas-2014-0035.
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AbstractThe aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (LL) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN – red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH24h≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a signifi- cantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat.
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Hossain, MA, MM Rahman, MW Rahman, MM Hossain, and MA Hashem. "Optimization of Slaughter Age of Jamuna Basin Lamb Based on Carcass Traits and Meat Quality." SAARC Journal of Agriculture 19, no. 2 (2022): 257–70. http://dx.doi.org/10.3329/sja.v19i2.57686.
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The aim of this study was to identify optimum slaughter age on carcass traits and meat quality of Jamuna basin lambs. Thirty lambs were divided into three age groups like T1 (6 months), T2 (9 months) and T3 (12 months) having ten lambs of each treatment. Parameters studied were carcass traits, proximate component (DM, CP, EE, and Ash), physicochemical (Ultimate pH, cooked pH, cooking loss, drip loss, water holding capacity-WHC), sensory attributes (color, flavor, tenderness, juiciness, overall acceptability) and instrumental color values (L*, a* and b*). Hot carcass weight and dressing% were found significantly (p<0.001) higher in T3 than T1 and T2 treatments. Edible by products namely viscera, head, leg, pluck, neck, shoulder, rack, loin, kidney, heart, liver, lungs and shank from three treatments were found significant effect (p<0.001). Inedible by products viz. blood, skin and spleen were found significantly higher (p<0.001) with the advancement of age. Dry matter (DM) of T2 and T3 were found significantly lower (p<0.001) than T1 treatment. Crude protein (CP) and ether extract (EE) were significantly increased (p<0.001) of advancement of age of lambs. Drip loss of T2 was found significantly lower and WHC of T2 was significantly (p<0.001) higher than other two treatments. Cooking loss and ultimate pH of T3 were significantly (p<0.001) lower than other two treatments. Color, tenderness, juiciness and overall acceptability were significantly differed (p<0.001) and flavor was significantly differed (p<0.001). The instrumental color values L* decreased whereas a* and b* and chroma values were significantly (p<0.05) increased with the advancement of age of lambs. The saturation index was significantly (p<0.001) higher in 6- and 12-months age than 9 months of age. It is revealed from the study that 12 months of slaughter age showed better in terms of productive and meat quality traits. Therefore, 12 months of age may be recommended as optimum slaughter age for Jamuna basin lambs. SAARC J. Agric., 19(2): 257-270 (2021)
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Mohammad Rashedi, Ismail Fitry, Nur Aqilah Ismail, Jamilah Bakar, and Awis Qurni Sazili. "Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system." International Food Research Journal 28, no. 5 (2021): 916–25. http://dx.doi.org/10.47836/ifrj.28.5.04.
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Jamnapari goat meat has the potential to be used for producing quality meat products. The present work thus aimed to evaluate the properties of Jamnapari meat emulsion. A two-level factorial design with three independent variables (23), fat (10 and 30%), sodium chloride (NaCl) (0.8 and 2.4%), and sodium tripolyphosphate (STPP) (0.5 and 1.5%) was used to randomly produce eight formulations of Jamnapari goat meat emulsion. The total expressible fluid (%TEF), expressible fat (%EFAT), pH, cooking loss, water holding capacity (WHC), texture, and microstructure properties of the eight Jamnapari goat meat emulsions were analysed. The %TEF was highly influenced by all factors (fat, NaCl, and STPP), while the %EFAT was only affected by the amount of fat. The pH and cooking loss were affected by fat and STPP levels, while the WHC was affected by the NaCl level. The hardness of the cooked Jamnapari meat emulsion was influenced by all the factors, while the cohesiveness by the fat and NaCl, the springiness by the fat content, and the gumminess, chewiness, and resilience by the STPP. A high NaCl level resulted in a homogeneous microstructure and smaller fat droplets. Although Formulation 3 (10% fat, 2.4% NaCl, and 0.5% STPP) showed good results in emulsion stability, cooking loss, WHC, textural properties, and uniform fat distribution within the meat protein matrix, Formulation 7 (10% fat, 0.8% NaCl, and 0.5% STPP) could be more preferable for its lower salt level. To conclude, the present work developed a stable formulation of Jamnapari goat meat emulsion that can be used to produce meat products.
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Augustyńska-Prejsnar, Anna, Małgorzata Ormian, Paweł Hanus, Maciej Kluz, Zofia Sokołowicz, and Mariusz Rudy. "Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety." Journal of Food Quality 2019 (May 19, 2019): 1–8. http://dx.doi.org/10.1155/2019/5313496.
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Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.
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Awolomate, Samuel, Oshibanjo, D. O, Mohammed, M. Y., Anthony, Benjamin, and Dashe, M. P. "PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL PROPERTIES OF TILAPIA FISH AS AFFECTED BY CHARCOAL, ELECTRIC GRILLER, AND FIREWOOD HEAT SOURCES." Nigerian Journal of Agriculture and Agricultural Technology 2, no. 2 (2022): 104–13. http://dx.doi.org/10.59331/njaat.v2i2.291.
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The influence of three heat sources on the physicochemical composition and meat quality of Tilapia (Oreochromis niloticus) was investigated. The fish farm produced twelve Oreochromis niloticus weighing an average of 65825 grams each. The fish were gutted and washed with distilled water to eliminate filth and blood; the dressed weights were then smoked. Smoking was accomplished using charcoal, wood, and an electric grill. Study examined the product's production, pH, water-holding capacity (WHC), and oxidative rancidity. A sensory analysis and microbiological count were conducted in accordance with standard procedures. The data were analyzed using 0.05-level one-way ANOVA and graph pad prism. Compared to firewood and electricity, cooking Tilapia with charcoal yielded the highest output. Tilapia prepared over a firewood heat source had a pH of 6.62, whereas those prepared over an electric heat source had a pH of 6.56. At 54.44 percent, the Tilapia using an electric heat source had the highest Water holding capacity (WHC). There was a statistically significant difference (P0.05) in the Oxidative Rancidity, with the electric heat source Tilapia fish having the highest level at 0.31 mg/g. In terms of appearance, electric heat source Tilapia fish was preferred to firewood and charcoal heat source Tilapia fish; nevertheless, it was inferior in terms of taste, tenderness, texture, and salinity. Firewood-heated Tilapia fish had the best texture, but the worst flavor. This study found that electric heat sources for smoking Tilapia fish might be used without impacting nutritional content or consumer acceptability.
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Ramadhani, Anisa, Rr Riyanti, Veronica Wanniatie, and Dian Septinova. "PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 5, no. 1 (2021): 30–36. http://dx.doi.org/10.23960/jrip.2021.5.1.30-36.
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This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck.
 
 Keywords: Laying duck meat, Papaya, Pineapple, Physical quality
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Hou, Li-Xia, Wen-Bo Miao, Ye-Tong Yao, et al. "Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds." International Food Research Journal 30, no. 3 (2023): 683–95. http://dx.doi.org/10.47836/ifrj.30.3.12.
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The effect of pH and different types and concentrations of salt ions on the gel properties of gum extracted from Chinese quince seeds (CQSG) were investigated by analysing the texture, flow behaviour, water-holding capacity (WHC), zeta potential, and thermal and morphological properties of the gels formed by the gum. Results indicated that the pH and different types and concentrations of ions significantly affected the properties and microstructure of the CQSG gels. However, the various conditions had no obvious effects on the gelling and melting temperatures of the CQSG gels. The effects of the tested salt ions on the WHC of the CQSG gels exhibited different patterns. The zeta potential value increased continuously from -45 to -53 mV with increasing phosphorus concentration, while the presence of CaCl2 caused a continuous decrease in the zeta potential from -35 mV (0.2 wt%) to -22 mV (2 wt%). The present work provides fundamental data for designing novel gelling agents based on gum from Chinese quince seeds for use in processed food.
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Andrade, Bruna Fernandes, Lorena Mendes Rodrigues, Luiza Maria Amaral Frossard De Paula, et al. "A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil." Ruminants 3, no. 3 (2023): 172–81. http://dx.doi.org/10.3390/ruminants3030016.
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Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (Longissimus thoracis muscle) were analyzed during four wet aging times (0, 7, 14, and 21 days) stored at 2 ± 1 °C. The water holding capacity (WHC) decreased (p < 0.05) during aging (0.41 to 0.28), with buffalo meat having (p < 0.05) lower pH and a higher WHC than beef. Lower myofibrillar fragmentation index and shear force (WBsSF) values were observed (p < 0.05) in buffalo meat. Soluble collagen content increased (p < 0.05) during aging, with lower (p < 0.05) values in buffalo meat. Buffalo meat had (p < 0.05) higher metmyoglobin percentages, being darker (lower L* values) and with a higher red color intensity (higher C* values) than beef. There was a difference between buffalo meat and beef volatile compound profiles, with greater variation in the beef profile during aging, probably due to differences in lipid oxidation and proteolysis. It can be concluded that buffalo meat is very similar to that of Zebu cattle, with less variation during aging and greater tenderness than beef. Therefore, buffalo meat is a good alternative source for fresh marketing and processing of high-quality meat products.
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Wu, Baomei, Yanru Guo, Linlin Hao, et al. "The Effects of Leuconostoc mesenteroides RSG7 Exopolysaccharide on the Physicochemical Properties and Flavor Compounds of Set Yoghurt." Processes 13, no. 5 (2025): 1442. https://doi.org/10.3390/pr13051442.
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Leuconostoc mesenteroides RSG7 was previously isolated from pepino, and its exopolysaccharide has potential bioactivities. To better understand the function of RSG7 exopolysaccharide (RE), its effects on the stability and flavour characteristics of set yoghurt were comprehensively investigated. RE was incorporated into milk at 0% (control), 0.05%, 0.10%, and 0.15% (w/v), respectively. Subsequently, samples were fermented and stored at 4 °C for 24 h. The pH, water-holding capacity (WHC), texture profiles, rheological properties, microstructure, and flavour characteristics were analyzed. The results showed that the addition of RE significantly enhanced the WHC; improved hardness, gumminess, chewiness, springiness, adhesiveness, apparent viscosity, and storage modulus (G′) and loss modulus (G″); and reduced the cohesiveness and loss tangent (tan δ) of set yoghurt in a dose-dependent manner, which might be attributed to the interaction between RE and proteins based on the compact microstructure. These results suggested that RE endowed yoghurt with better gel properties and more stability. No differences were observed in the pH of set yoghurt, while RE significantly improved flavour characteristics such as sourness, according to an electronic nose and tongue and gas chromatography–mass spectrometry analyses. Consequently, our results suggest that the bioactive properties, such as its interaction with milk proteins and flavour modulation capabilities, make it a promising functional ingredient for designing yoghurt formulations with enhanced texture, stability, and sensory profiles. This study deepens the understanding of RE functions and shows potential applications in the dairy industry.
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Zavistanaviciute, Paulina, Jolita Klementaviciute, Dovile Klupsaite, et al. "Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat." Foods 12, no. 7 (2023): 1391. http://dx.doi.org/10.3390/foods12071391.
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This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Sampels, S., and J. Skoglund. "Quality of carcasses and meat from male and female rabbits." Theory and practice of meat processing 6, no. 3 (2021): 255–58. http://dx.doi.org/10.21323/2414-438x-2021-6-3-255-258.
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Meat from rabbits offers high nutritive properties as it has high levels of essential amino acids, minerals and vitamins. Rabbit meat is also regarded lean, since it contains less fat than many other meat types. The composition of rabbit meat lipids is also favourable due to higher contents of unsaturated fatty acids compared to other types of meat. The aim of the present study was to examine and compare meat quality from male and female rabbits. A total of 24 rabbits (12 males and 12 females) were used. The rabbits were slaughtered at an age of 17–18 weeks. The following parameters were studied: slaughter traits, colour, pH, cooking loss, tenderness, total fat content and water holding capacity (WHC). Interestingly, the ultimate pH was significantly lower in male compared to female rabbits (p = 0.008). Moreover, cooking losses were higher in the meat from male rabbits (p = 0.001). No other relevant differences were found between meat from male and female rabbits suggesting that sex might be regarded as a minor factor in the production of rabbit meat at the chosen slaughter age.
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Rajagopal, Kavitha, George T. Oommen, P. Kuttinarayanan, Sisilamma George, and K. M. SyamMohan. "Effect of post rigor marination with calcium chloride on the tenderness, colour and palatability traits of buffalo meat." Nutrition & Food Science 45, no. 1 (2015): 20–38. http://dx.doi.org/10.1108/nfs-06-2014-0058.
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Purpose – This study aims to assess the effects of calcium chloride marination on buffalo meat tenderness, instrumental color and palatability traits and to compare the effects with that of aging, so as to suggest a cost-effective tenderizing method to meat retailers. Design/methodology/approach – Buffalo longissimus thoracis (LT) steaks were marinated post-rigor with 200-mM (5 per cent w/w) calcium chloride solution and were subjected to aging at 2-4°C for eight days. The pH, water holding capacity (WHC), cooking loss, color, myofibrillar fragmentation index, Warner–Bratzler shear force and sensory quality attributes were assessed at 1, 2, 4, 6 and 8 days post-mortem. The values were then compared with those of control steaks kept at the same storage conditions. Findings – Marination was not found to affect pH, WHC, cooking loss or color as compared to the control steaks. Tenderness was found to be improved in marinated steaks by 53.44 per cent as against 35.59 per cent in those that aged without marination. The sensory panel evaluation showed that marinated steaks significantly improved (p < 0.01) in the scores for the different attributes, and no flavor problems or alterations in cooked color were noticed. Research limitations/implications – The animals used in this study fall in the age group of four-eight years with one of them being four years old and the rest above the age of six years. Given the fact that, age-related increase in pyridinoline content of intramuscular collagen and cross-link formation influenced by sex can contribute to the toughness of meat in spent animals (Bosselmann et al., 1995), the variation in age of the animals under study could be regarded as a limitation of the study. But apart from one animal, all of them were more than six years old, forming more or less uniform samples. Originality/value – This research is of value to the meat industry or retailers. The post-rigor marination of buffalo LT steaks with 200-mM CaCl2 (5 per cent w/w) appears to be a promising measure from the view of practicability. The relative ease of operation makes it superior to other successful techniques in reducing toughness, such as electrical stimulation.
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Hajrawati, H., F. Maruddin, M. R. Hakim, Yu Yulianti, A. N. M. Rasak, and S. Suharyanto. "Meatball properties as affected by substitution of tapioca with purple sweet potato." Theory and practice of meat processing 10, no. 1 (2025): 75–83. https://doi.org/10.21323/2414-438x-2025-10-1-75-83.
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This research investigated the effects of substituting tapioca flour with purple sweet potato flour (PSPF) on the physicochemical properties, antioxidant activity, and microstructure of chicken meatballs during cold storage. Purple sweet potato is rich in anthocyanins, which act as natural antioxidants and colorants, potentially enhancing the functional properties of meat products. Chicken meatballs were formulated with different levels of PSPF substitution (0%, 5%, 10%, and 15%) and evaluated for cooking loss, water holding capacity (WHC), gel strength, pH, color, total anthocyanin content, lipid oxidation, and scavenging activity over 15 days at 4 °C. Results showed that PSPF substitution significantly influenced cooking loss, WHC, gel strength, and color. The addition of PSPF increased total anthocyanin content and antioxidant activity, contributing to enhanced oxidative stability by inhibiting lipid oxidation. Microstructural analysis revealed that PSPF substitution led to a more homogeneous and compact matrix, reducing the porous nature of the meatballs. However, excessive substitution (≥10%) resulted in a decline in WHC and gel strength. The findings suggest that incorporating PSPF in chicken meatballs at a substitution level of up to 10% improves antioxidant properties while maintaining acceptable texture and physicochemical characteristics. This approach could serve as a natural alternative to synthetic antioxidants like butylated hydroxytoluene (BHT), aligning with the growing demand for healthier and functional meat products.
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Zhang, Miaojing, Yangyang Chai, Fangfei Li, and Yihong Bao. "Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles." Foods 13, no. 3 (2024): 501. http://dx.doi.org/10.3390/foods13030501.
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Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F–T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F–T cycles (p < 0.05). With the times of F–T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F–T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F–T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F–T cycles.
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Orynbekov, Duman, Kumarbek Amirkhanov, Zhanar Kalibekkyzy, et al. "Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat." Processes 12, no. 8 (2024): 1766. http://dx.doi.org/10.3390/pr12081766.
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This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and Bifidobacterium longum) on the inhibition of lipid oxidation and control of pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder and aqueous solution) and with three methods: immersion in enzyme solution, spreading enzyme powder on meat, and syringing enzyme solution into the meat. After fermentation, a part of the meat samples (n = 6) was treated with different bacteria compositions at a 5% weight ratio and stored at 0–2 °C for 6 days. Injecting 3–5% bromelain solutions was most effective at tenderizing the meat, reducing shear force by up to 56% after 8 h. This injection also maximized the water-holding capacity (78–81%) and minimized cooking losses (21–26%), compared to 38% for the control meat sample without treatment. Syringing with 3% bromelain yielded the highest sensory scores across the tenderness, flavor, and overall palatability parameters. The combination of L. acidophilus, Lc. lactis, and B. longum at a ratio of 1.5:1.5:2 was highly effective in reducing oxidative spoilage and optimizing pH levels, thereby ensuring extended meat storability. This study demonstrates that bromelain treatment is an effective method for improving the tenderness, WHC, and sensory properties of horse meat. The LAB combination showed efficient acid formation, crucial for enhancing meat preservation.
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Rodrigues Dutra, Daniel, Erick Alonso Villegas Cayllahua, Andresa Lazzarotto Feliciano, and Hirasilva Borba. "High-density polyethylene carcass wrapping during the first 24 hours post-mortem and its effects on rabbit meat quality." World Rabbit Science 32, no. 4 (2024): 269–77. https://doi.org/10.4995/wrs.2024.22463.
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Post-slaughter chilling is essential for food safety in the meat industry. However, carcasses exposed to cold air in refrigerated chambers may undergo adverse effects on quality parameters. Thus, this study aimed to evaluate the efficiency of high-density polyethylene (HDPE) plastic wrapping on rabbit carcasses during post-slaughter chilling and its impact on the rabbit meat quality. Twenty whole carcasses of male Botucatu rabbits, slaughtered at 90 days of age, were used in a completely randomised design with a 2×2 factorial scheme [HDPE carcass wrapping (present and absent) vs. cut (loin vs. thigh)]. After 24 h of slow chilling at 4°C, the carcasses were deboned and physicochemical analyses were conducted to assess quality parameters: pH, colour (L*, a*, b*), water-holding capacity (WHC), cooking loss (CL), sarcomere length (SL), shear force (SF), myofibrillar fragmentation index (MFI) and lipid oxidation by thiobarbituric acid reactive substance (TBARS). The wrapping resulted in lower (P<0.05) ultimate pH, red intensity, waterholding capacity and shear force, and higher MFI (P<0.05). Sarcomere length was shorter in the unwrapped thigh compared to both wrapped thigh and unwrapped loin (P<0.05). The thigh exhibited higher redness, yellowness and shear force (P<0.05), while the loin showed greater lightness (P<0.05). The unwrapped loin also demonstrated a greater MFI than the unwrapped thigh (P<0.05). Notably, no significant effect of either wrapping or cut type was observed on TBARS (P>0.05). These findings demonstrated that HDPE wrapping maintained the light colour of rabbit meat, which is more appealing to white meat consumers due to its light pink appearance. Additionally, HDPE wrapping enhanced tenderness, a key attribute in consumers’ meat selection, as indicated by higher MFI values (P<0.05) and lower shear force measurements (P<0.05). In conclusion, wrapping carcasses in high-density polyethylene during the first 24 h post-mortem positively influences the rabbit meat quality, particularly in terms of colour and tenderness, with the loin cut showing superior tenderness compared to the thigh.
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Daszkiewicz, Tomasz, and Andrzej Gugołek. "A Comparison of the Quality of Meat from Female and Male Californian and Flemish Giant Gray Rabbits." Animals 10, no. 12 (2020): 2216. http://dx.doi.org/10.3390/ani10122216.
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This study aimed to compare the quality of meat (Longissimus thoracis et lumborum—LTL, hind legs—HL) from female and male Californian (CAL) and Flemish Giant Gray (FG) rabbits. The animals were kept outdoor, in a roofed pavilion, in wire mesh cages with a slatted floor and were fed ad libitum a complete pelleted diet. All rabbits were slaughtered at 91 days of age. The meat of CAL rabbits had a higher content of dry matter (p < 0.001), protein (p < 0.001) and unsaturated fatty acids (p = 0.002), higher pH (p < 0.001), and higher taste desirability (p = 0.021) and tenderness (p = 0.046). CAL rabbit meat had also a lower (p < 0.001) water to protein (W/P) ratio, lower (p < 0.001) shear force values, and lower (p = 0.042) taste intensity. The meat of FG rabbits was characterized by lower (p < 0.001) water-holding capacity (WHC). The LTL muscle had a higher content of dry matter (p = 0.003) and protein (p < 0.001), higher L* (lightness) (p = 0.011), b* (yellowness) (p < 0.001), and C* (chroma) (p = 0.010) values, and lower (p = 0.015) WHC. Hind leg muscles had higher (p < 0.001) fat content, a higher (p < 0.001) W/P ratio, and pH (p < 0.001). Sex had no effect (p > 0.05) on the analyzed meat quality attributes, excluding vitamin A content which was higher (p = 0.041) in females. In conclusion, the meat of CAL rabbits slaughtered at 91 days of age can be more mature than the meat of FG rabbits slaughtered at the same age. Furthermore, quality of meat from rabbits of both breeds depends on the anatomical origin of muscles. Further research is needed to identify the possible reasons for the higher vitamin A content of meat from female rabbits which did not differ from the meat of males in terms of other characteristics.
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Loan, H. T. P., E. Murani, S. Maak, S. Ponsuksili, and K. Wimmers. "Novel SNPs of the porcine TRIP12 are associated with water holding capacity of meat." Czech Journal of Animal Science 58, No. 11 (2013): 525–33. http://dx.doi.org/10.17221/7048-cjas.
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Degradation of proteins during maturation of meat, mediated by the calpain/calpastatin system and the ubiquitination system, largely affects the tenderness and the water holding capacity (WHC) of meat. The thyroid hormone receptor interacting protein 12 (TRIP12) is known as a HECT domain-containing E3 ubiquitin-protein ligase that recognizes protein substrates for ubiquitination. This study aims to identify polymorphisms of the TRIP12 gene and to evaluate the relationship between genotype, transcript abundance, and meat quality traits in pigs. Two synonymous SNPs (XM_003484315.1:c.2211T&gt;C, c.4957A&gt;C) were identified that segregated among animals of herds of the breed German Landrace (DL, n = 269) and the commercial crossbreed of Pietrain &times; (German Large White &times; German Landrace) (PiF1, n = 300). Statistical analysis revealed associations between TRIP12 polymorphisms and the organismal traits related to water holding capacity, i.e. conductivity 45 min postmortem (CON<sub>1</sub>, P &lt; 0.1) and pH 24 h postmortem (pH<sub>24</sub>, P &lt; 0.1). Haplotype analysis revealed consistent effects on muscle CON<sub>1</sub> in the two populations (P &lt; 0.1). Carriers of the minor alleles C at the two polymorphic sites tended to have higher transcript abundance as well as higher water holding capacity. The integrated analysis of genotypic and haplotypic variation, transcript abundance, and technological parameters of WHC indicates that the XM_003484315.1:c.2211T&gt;C and c.4957A&gt;C of TRIP12 are in linkage disequilibrium with a causal factor located in a cis-regulatory region, which affects in the first instance gene expression and in the second traits related to water holding capacity. Our results provide statistical-genetical evidence supporting TRIP12 as a functional candidate gene for water holding capacity of porcine M. longissimus dorsi. &nbsp; &nbsp;
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Koishybayeva, Aigerim, and Malgorzata Korzeniowska. "Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages." Foods 13, no. 17 (2024): 2807. http://dx.doi.org/10.3390/foods13172807.
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The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemical properties: proximate content, water-holding capacity (WHC), cooking yield, pH, color, textural parameters, antioxidant activity, and microbiological and sensory properties. The parameters were analyzed during storage from days 0 to 7. The addition of FDAP to turkey sausages resulted in a significant (p ≤ 0.05) decrease in moisture and protein contents, whereas no significant difference was found in fat and ash contents. The increased incorporation of FDAP resulted in decreased pH, cooking loss, lightness, redness, and yellowness in turkey sausages, whereas an increase in total phenolic content, fiber content, ABTS, and DPPH values was observed. FDAP, as a low-cost source of valuable phenolic content, strongly inhibited microorganism growth during the storage of turkey sausages. The sensory scores of turkey sausages containing 3% FDAP for other sensory traits, such as flavor, texture, juiciness, tenderness, and overall acceptability, were comparable to those of the control. Scores for sensory attributes declined significantly with a further increase in FDAP in turkey sausages. It is concluded that turkey sausages with very good acceptability can be prepared by incorporating freeze-dried apple pomace each at a 3% level.
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Merayo, Manuela, Dario Pighin, Sebastián Cunzolo, et al. "Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets." Agriculture 13, no. 10 (2023): 1977. http://dx.doi.org/10.3390/agriculture13101977.
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Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heifers. Thus, the aim of the present study was to evaluate the effect of DG inclusion in pasture-based systems on the main meat quality attributes of Charolais x Aberdeen Angus heifers. For this purpose, meat from heifers fed with a pasture-based diet without supplementation (P) or with 0.75% of live weight DG supplementation (PDG; DG plus dry-rolled corn, 50:50) or with 0.75% of live weight dry-rolled corn supplementation (PRC) was evaluated. Physical (pH, WHC, color, texture), sensory and nutritional (fat content, fatty acid, and amino acid profile) attributes were evaluated in beef samples. No effect of supplementation was observed on meat pH or color (p > 0.05). Meat from PDG heifers showed higher values of WBSF than meat from P heifers (p = 0.039). However, the overall tenderness evaluated by trained panelists showed no differences due to supplementation (p > 0.05). Our results indicate that the inclusion of DG as a partial corn-replacement supplementation for heifers under grazing represents a strategic tool not only related to meat quality, but also as an alternative to reduce food–feed competition.
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Vargas-Sáenz, Isaac Jhonatan, Iván Adrián García-Galicia, Alma Delia Alarcón-Rojo, et al. "Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound." Foods 14, no. 6 (2025): 1059. https://doi.org/10.3390/foods14061059.
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The application high-intensity ultrasound (HIU) in rabbit meat has shown promising results for improving its palatability and commercial value. This study aimed to evaluate the effect of HIU application in meat from two rabbit breeds (Flemish Giant, FG and Azteca Negro, AN) on its physicochemical parameters (PQs) and sensory profile (SEN). Five carcasses of each breed were frozen and dorsally cut into half carcasses. HIU was applied (20 min, 50 kHz, and 200 W) to one randomly selected half carcass of each rabbit. PQs evaluated were pH, color (L*, a*, and b*), chroma (C*), hue angle (HUE), water holding capacity (WHC), collagen content, and shear force (SF). Color, odor, flavor, and texture were evaluated for the SEN. Statistical analysis was performed using ANOVA, adjusting a general mixed model with the fixed effects of treatment, breed, and their interaction. Significant interaction differences (p < 0.05) of breed and HIU were observed in the collagen content. Breed had an effect (p < 0.05) on pH, a*, b*, C*, and on the descriptors of the sensory attribute color. HIU had an effect (p < 0.05) on L*, a*, HUE, C*, and SF, as well as on sensory descriptors like texture and color. HIU increases the physicochemical and sensory perception of the tenderness of the meat of both breeds.
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Kowalczyk, Marek, Agnieszka Kaliniak-Dziura, Michał Prasow, Piotr Domaradzki, and Anna Litwińczuk. "Meat quality – Genetic background and methods of its analysis." Czech Journal of Food Sciences 40, No. 1 (2022): 15–25. http://dx.doi.org/10.17221/255/2020-cjfs.
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Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them.
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Cheng, Hao, Chuhan Bian, Yuanming Chu, Jun Mei, and Jing Xie. "Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)." Foods 11, no. 2 (2022): 226. http://dx.doi.org/10.3390/foods11020226.
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This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker.
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Dwiloka, B., B. E. Setiani, Y. B. Pramono, R. Prihatiningsih, S. Y. Nurussyifa, and A. D. Puspitoasih. "Physicochemical properties of post laying hen breast meat thawed using various methods." Food Research 6, no. 3 (2022): 170–77. http://dx.doi.org/10.26656/fr.2017.6(3).296.
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The analysis of the impact of various methods of thawing on the physicochemical properties of post laying hen breast meat (musculus pectoralis superficialis) was studied. The treatments of various methods of thawing include water immersion (with the temperature measured at 20°C), thawing under tap water (water changes with the temperature measured at 30°C) and the water bath method (with the temperature measured at 40°C). The physical properties such as pH, cooking loss, drip loss, Water Holding Capacity (WHC) and hardness were being evaluated. Meanwhile, the chemical properties such as protein and fat content, protein profile and microstructure were being assessed as well. The analysis revealed significant (P<0.05) impacts on the meat quality properties depending on various thawing methods which were being subjected. The practical thawing method is to use water immersion at 20oC, which can be recommended to the public.
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Park, Su-Jin, Won-Ho Hong, Seung-Min Oh, Chang-Hee Cho, and Jiyeon Chun. "Physicochemical and textural properties of thawed pork by vacuum tumbling." Food Science and Preservation 31, no. 3 (2024): 423–32. http://dx.doi.org/10.11002/fsp.2024.31.3.423.
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In this study, a vacuum tumbler with 4 impellers (DVT) was designed and applied for thawing frozen pork (vacuum −60 kPa, jacket 35°C, 1 rpm). Quality characteristics of the thawed pork were compared with those of industrially thawed meat by natural air at room temperature (NAT) and imported vacuum tumbler (IVT). The thawing time for frozen pork (303.36 kg) using DVT (165 min) was much shorter than that of NAT (4,200 min). DVT-thawed pork had lower drip loss (0.85%) than NAT (2.08%). DVT-thawed pork showed a pH of 5.92, a total bacterial count of 1.96±0.02 log CFU/g and no coliforms. Deteriorations in fat (TBARS 0.31±0.01 MDA mg/kg) and protein (VBN 5.67±1.98 mg%) in DVT-thawed pork were significantly lower than those of NAT (p<0.05). DVT-thawed pork had a high water-holding capacity (WHC, 97.5%). The hardness (34.59±0.46 N) and chewiness (188.21±0.17) of cooked DVT-thawed pork were about 5-6 times lower than those of NTA. Microstructure (SEM) showed myofibrillar damage in NAT-thawed pork, whereas dense myofibrillar structure was observed in DVT-thawed pork. DVT was better or similar to IVT in all evaluation parameters. The designed DVT is expected to be used as an efficient thawing method in terms of processing time and yield and to produce thawed meat with high WHC, soft texture, and low spoilage by minimizing tissue damage.
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Sofyan, Hamny, Aryani Sismin Satyaningtijas, Cece Sumantri, Etih Sudarnika, and Srihadi Agungpriyono. "Comparison of Nutritional and Meat Quality Characteristics between Two Primal Cuts from Aceh Cattle in Aceh Province, Indonesia." Veterinary Medicine International 2021 (August 17, 2021): 1–12. http://dx.doi.org/10.1155/2021/8381849.
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The Aceh cattle are local Indonesian beef cattle that are farmed in Aceh Province. This type of cattle is one of the sources of meat for the Aceh people. This study aims to analyze the quality of two primal cuts (longissimus lumborum and semitendinosus muscle) from Aceh cattle based on the muscle microstructure characteristics and MSTN gene expression. This study used a sample of longissimus lumborum and semitendinosus muscles from 18 adult male Aceh cattle with the age of 2–2.5 years and a BCS of 3.24. Muscle samples were obtained shortly after the cattle were slaughtered in slaughterhouses in Banda Aceh and Aceh Besar districts. Muscle microstructure analysis was performed using the HE, Masson’s trichrome, and immunohistochemistry staining methods, while the MSTN gene expression analysis was performed using the qPCR method. The analysis of the physical quality of meat includes pH, meat color, fat color, cooking loss, water holding capacity, and WBSF value. The results showed that the area of LL muscle fibers was smaller than that of ST with relatively the same diameter. Both muscles were dominated by fast fibers with a percentage of 82.37% (LL muscle) and 91.80% (ST muscle). The area and composition of the type of muscle fibers are the main factors that influence the tenderness of Aceh beef. A higher distribution of collagen was found in ST muscles than in LL muscles. MSTN gene expression in both muscle types was relatively the same. Aceh cattle have large muscle fibers and are dominated by fast fibers with a high percentage, resulting in a low level of the tenderness of Aceh beef. However, the level of tenderness of Aceh beef is still in accordance with the cooking preparation of original and favorite cuisine of Aceh people.
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Iwiński, Hubert, Karolina A. Chodkowska, Kamil Drabik, et al. "The Impact of a Phytobiotic Mixture on Broiler Chicken Health and Meat Safety." Animals 13, no. 13 (2023): 2155. http://dx.doi.org/10.3390/ani13132155.
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The purpose of the study was to assess the effects of different doses of a phytobiotic mixture on selected production parameters and meat quality and to assess the residue of the preparation in tissues and the possible toxic effects in broiler chickens. Broiler chicks aged 160 days, divided into four equal groups, were supplemented with the phytobiotic mixture at different doses, D1—0.5 mL/L, D2—1 mL/L, and D3—2 mL/L, four times during a 42-day trial. There were no statistically significant differences in weight gain per week of life and mortality in the birds. The study also demonstrated that the use of the mixture of phytobiotics had no significant effect on colour, pH, WHC, and natural leakage. However, a beneficial effect of the additive was found in the group treated with a dose of 1 mL/L, where less thermal leakage from the meat was demonstrated. Furthermore, significant differences in the change in thigh muscle tenderness were also observed. In the histopathological analysis of the liver no significant differences were observed. In addition, no residues of the mixture or its metabolites were found in the tissues analysed. In conclusion, the proposed scheme of administration of the phytobiotic additive, regardless of the dose, does not cause pathological changes in organs and does not carry the risk of residues of the product in tissues intended for human consumption.
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Dewi, M. M., F. H. Barido, Puruhita, et al. "Physicochemical Analysis of Spent Hen Chicken Sausages with Jelly Mushroom (Auricularia auricula) Powder Inclusion as a Substitute for Sodium Tripolyphosphate." IOP Conference Series: Earth and Environmental Science 1360, no. 1 (2024): 012032. http://dx.doi.org/10.1088/1755-1315/1360/1/012032.
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Abstract This study aims to evaluate the substitution effect of the Sodium Tripolyphosphate (STPP) with jelly mushroom (Auricularia auricula) powder (JMP)at various concentration on quality attributes of the spent hen chicken sausages. Using a completely randomized design (CRD), this experiment consisting of five treatments and three replications. The treatments including group with 0,3% STPP (P0; w/w), and inclusion of jelly mushroom at 1%, 2%, and 3%, labelled with T1, T2, T3; w/w, respectively. The data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s multiple range test (DMRT) at 5% level. The results showed that the increase in (JMP)substitution up to 3% levels had a significant effect on the tenderness, WHC, and pH value. The addition of (JMP)had no significant effect on the cooking loss, ranging from 4,74 to 6,33%. Substitutions of STPP with JMP in spent hen sausages even at the 1% level generated a significant effect on collagen, fat, and moisture contents and decreased protein content. The addition of jelly mushroom powder up to 1% levels will reduce fat, collagen, and moisture contents. This study inferred that the JMP can be used as an alternative substitution for STPP at the level of 1%, while the use of JMP in spent hen sausages at more than 1% would negatively affect the quality attributes of spent hen chicken sausage.
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Iwansyah, A. C., D. Kristanti, R. C. E. Andriansyah, et al. "Effect of javanese grasshopper (Valanga nigricornis Burm.) flour on chicken sausage physical properties and its microstructure." IOP Conference Series: Earth and Environmental Science 1377, no. 1 (2024): 012032. http://dx.doi.org/10.1088/1755-1315/1377/1/012032.
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Abstract Chicken is rich in protein, but it lacks mineral content. The use of edible insects to enrich the nutritional value, especially the mineral content, of processed chicken-based products such as chicken sausages can also affect their physical quality. The effect of edible insects on chicken sausages is rarely studied and needs further investigation. The purpose of this study was to fortify chicken sausage with Javanese grasshopper flour (Valanga nigricornis Burm.) and evaluate its physical properties. The experimental design employed a completely randomized design (CRD), with the following factors: levels of Javanese grasshopper flour (GF), including a control without GF (F0); 15% GF (F1); 10% GF (F2); and 5% GF (F3), each level was tested in triplicate. Physical properties, namely water holding capacity (WHC), pH, color, texture profile, and microstructure under scanning electron microscope (SEM), were measured. The results demonstrated that formulating chicken sausages with Javanese grasshopper flour significantly altered the physical properties and texture profile. Javanese grasshopper-fortified sausages exhibited low water retention, darker color, softer texture, and irregular aggregate microstructures. This study concludes that Javanese grasshopper flour can be utilized to fortify chicken sausages, resulting in 52.0-167.7% increase in water holding capacity, 5.1-37.9% decrease in hardness, and darker appearance expressed in lower L value by 7.6-24.7%.
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Dakhil Raysan, Adbul-Kadhum, and Ali A. Abdul-Kareem. "Effect of genetic testing for CAPN1 gene polymorphisms on some productive and meat quality traits in broilers." Sumer 2 8, CSS 2 (2023): 1–9. http://dx.doi.org/10.21931/rb/css/2023.08.02.88.
Full textAbstract:
One day, 100 birds of commercial broiler Ross308 were used. The results showed the success of the amplification process for the studied segment of the CAPN1 gene through electrophoresis assay. Three genotypes, CC, CT and TT, were identified, whose frequency was 0.52, 0.34 and 0.14, respectively. C allele frequency was 0.69, and the T allele was 0.31. There are no significant differences in body weight and weight gain among CC, CT and TT genotypes. The results showed that there were highly significant differences (P<0.01) in the Water Holding Capacity (WHC) among the genotypes. The CC genotype was superior to the CT and TT genotypes. Also, there were significant differences in the pH values (P<0.01) among the genotypes. CC genotype was superior to the CT and TT genotypes. There were significant differences in flavor between the genotypes; the CC genotype was superior to the CT genotype, and the CT genotype was superior to the TT genotype. There are significant differences (P<0.01) in tenderness. CC genotype was superior to the TT genotype. CT genotypes did not differ significantly from the CC and TT genotypes. There was a highly significant difference (P<0.01) among the genotypes on the juiciness. The CC genotype was superior to the CT and TT genotypes—no significant differences in color and generally acceptable. Keywords: genetic analysis, polymorphisms, CAPN1 gene, productive, meat qualitative, broiler.
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Sujiwo, Joko, Sangrok Lee, Dongwook Kim, et al. "Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking." Foods 13, no. 2 (2024): 280. http://dx.doi.org/10.3390/foods13020280.
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The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time’s primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking.
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Ali Ahmed Abdul-Kareem and Abdul-Kadhum Dakhil Raysan. "Effect of CAPN1 gene polymorphism on some physical and sensory traits in broiler meat." University of Thi-Qar Journal of agricultural research 11, no. 2 (2022): 102–11. http://dx.doi.org/10.54174/utjagr.v11i2.188.
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This study was conducted in the poultry field, Animal Production Department, College of Agriculture and Marshes, University of Thi-Qar, from 10/11/2021 to 3/2/2022, the period included field and laboratory stud. A total of 100, one day broilers Ross 308 were used. Laboratory analyzes were carried out in the laboratories of the Marshes Research Center, University of Thi-Qar and the laboratories of the College of Agriculture and Marshes, University of Thi-Qar. Three genotypes CC, CT and TT were identified whose frequency was 0.52, 0.34 and 0.14 respectively and the frequency of the C allele was 0.69 and the frequency of the T allele was 0.31. There were significant differences on Water Holding Capacity (WHC) among the genotypes, the CC genotype was superior to the CT and TT genotypes. As for the thawing and cooking loss, there were no significant differences between the genotypes. A significant differences on pH values among the genotypes, the CC genotype was superior to the CT and TT genotypes. Significant differences in flavor between genotypes, the CC genotype was superior to the CT genotype, and the CT genotype was superior to the TT genotype. Highly significant differences in tenderness, the CC genotype was superior to the TT genotype, while the CT genotype did not differ significantly from the CC and TT genotypes. Highly significant differences between the genotypes in juiciness, the CC genotype was superior to the CT and TT genotypes. No significant differences in color and general acceptable.
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A.N., Ahmad Danial, N. A. Ismail, Nor-Khaizura M.A.R., E. M. Azman, Noranizan M.A., and Ismail-Fitry M.R. "The combined effect of ultrasound treatment and papain on the quality properties of beef." Food Research 8, Supplementary 7 (2024): 8–15. https://doi.org/10.26656/fr.2017.8(s7).3.
Full textAbstract:
Individual ultrasound treatment or adding exogenous enzyme treatment such as papain has been successfully proven to not only marinate but tenderise the meat. Incorporating both treatments at the same time could further tenderise the meat but the quality of the meat might be compromised. Hence, this study aimed to investigate the effect of ultrasound treatment coupled with papain solution on the quality properties of meat. Four different treatments were carried out on the meat samples; control (C), papain treated (P), ultrasound treated (US), and a combination of papain and ultrasound treated (USP). Meat treated with USP did not affect the physicochemical properties of the meat as no significant difference was found in water holding capacity (WHC), cooking loss and pH. Moreover, USP treatment was found to have effects on textural properties of the meat samples as positive linear relationships between the hardness of the treated meat with work of shear were found via Pearson correlation analysis. This is in line with the findings on the microstructure of the treated meat samples where tenderised meat samples exhibited disrupted muscle fibre. Thus, incorporating papain and ultrasound together improved the quality texture of the meat.
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Nor, M. M., W. S. Wan Salahuddin, J. Y. Liew, et al. "Valorisation of date seed powder (Phoenix dactylifera L.) for tenderizing properties of different types of meat." Food Research 6, no. 1 (2022): 106–13. http://dx.doi.org/10.26656/fr.2017.6(1).084.
Full textAbstract:
Recently, date (Phoenix dactylifera L.) seeds have gained much popularity due to their vast applications that benefit people and the environment, elevated with plenty of research on food product formulation, cosmetics, and medicinal supplements. Date seeds constitute 10-15% of the date fruit weight. Although date seeds are considered waste products, however, they contain many valuable substances such as carbohydrates, oil, dietary fibre, protein, bio-active polyphenol, tannin and natural antioxidants. Thus, valorisation of the date seeds is necessary as the value could be utilized maximally if they are being studied aptly. This study was intended to (i) evaluate the physical properties of beef and lamb in terms of texture, pH, colour, cooking loss, and water holding capacity as affected by date seed powder; and (ii) compare the tendering effect of date seed powder towards beef and lamb. Texture profile analysis indicated significant differences (p≤0.05) in terms of hardness, springiness, chewiness, and gumminess between the different amount of seed powder used in marinated beef and lamb. The lowest pH value belonged to 20 g of date seed powder which was 5.7 and 6.2 for beef and lamb, respectively. The colour of the lamb was found to be significantly different in terms of lightness, redness, and yellowness when date seed powder was used regardless of its amount. Both beef and lamb displayed a statistically significant (p≤0.05) reduction of colour (L*, a*, and b*) from 20 g treatment samples with 29.7 and 26.5, respectively over the control samples. For beef, redness and yellowness demonstrated a significant difference (p≤0.05) for 20 g treatment samples marinated with date seed powder. Both cooking loss and water holding capacity (WHC) was reduced as the amount of date seed powder used was increased. Different amounts of date seed powder affected the physical properties of beef and lamb, while 15 g and 20 g of date seed powder showed a positive result in regards to meat tenderness.
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Kumari, K. G. N. H., G. A. K. N. Getamanna, M. A. A. P. Kumari, W. A. D. Nayananjalie, A. M. J. B. Adikari, and S. C. Somasiri. "Evaluation of Carcass Traits, Meat Quality, and Sensory Attributes in Slow-Growing Indigenous Chickens Under Intensive and Pasture-Based Rearing Systems." Journal of Dry Zone Agriculture 10, no. 2 (2025): 19–31. https://doi.org/10.4038/jdza.v10i2.94.
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This study assessed the effect of the rearing system on carcass traits, meat quality and sensory attributes of slow-growing indigenous chicken raised on pasture lands. Semi-intensive pasture-raised (PRS) with six replicates and intensive system (IS) with three replicates were tested. Live weight at slaughtering, total carcass yield, yield of meat cuts, and meat quality parameters were collected. Dressing percentage was calculated. Sensory attributes of broiler meat vs PRS meat and IS meat were also evaluated. The data revealed significantly higher (p˂0.05) average carcass weight per bird in the IS (954.42±31.20 g) than in the PRS (774.29±22.06 g). The rearing system did not affect the dressing percentage, yield of different meat cuts, WHC, pH and L* values. However, gizzard as a percentage of total carcass yield of PRS (4.12±0.13) was significantly higher (p<0.05) than the IS (3.34±0.18) birds. Furthermore, a* and b* values of PRS meat were significantly higher (p˂0.05) than the IS. Sensory evaluation data showed no significant difference in taste, tenderness, odour, appearance or overall acceptability between broiler, PRS or IS meat. However, comparatively higher mortality was observed in PRS due to predator attacks during the daytime.Furthermore, both cost and income per bird (LKR) were significantly higher (p˂0.05) in IS (1085.55±11.17 and 1266.00±33.81, respectively) than the PRS (975.18±6.45 and 1087.50±19.52, respectively). However, the profit per bird was not significantly different. Considering meat quality and sensory attributes, it can be concluded that the slow-growing Indigenous meat could be introduced as a substitute for early-aged slaughtered broiler meat.
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Zinina, O. V., S. P. Merenkova, K. S. Gavrilova, M. B. Rebezov, D. A. Utyanov, and A. S. Knyazeva. "The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters." Theory and practice of meat processing 6, no. 3 (2021): 210–18. http://dx.doi.org/10.21323/2414-438x-2021-6-3-210-218.
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By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connective tissue. Biotechnological processing improves the quality parameters of collagen-containing by-products. In this article a probiotic starter culture of propionic acid bacteria, which have high proteolytic activity, was used to treat the gizzards and combs of brood chickens. Before processing of by-products with starter culture, physical and chemical parameters and the yield of by-products in relation to poultry live weight were analyzed and recorded. 5%, 10% and 15% starter culture were added to the tested samples of chopped by-products, the samples were kept at a temperature of 30 °C, and every 4 hours the following functional and technological parameters were monitored: moisture binding capacity, water holding capacity (MBC and WHC) and yield of the product after heat treatment. The results proved that increase of starter culture amount and longer exposure of by-products to hydrolysis led to decrease of functional and technological parameters values, but for the combs those parameters remained at a sufficiently high level compared to the gizzards, as the gizzards were exposed to more intense hydrolysis than combs. The decrease in the pH value correlated with the dynamics of MBC and WHC changes; and dynamics of the product yield after the heat treatment. Also the stained histological preparations were studied in order to assess the influence of biotechnological processing on by-products microstructure, where significant differences were found in the morphological structure of muscle and collagen fibers of hydrolysates of combs and gizzards exposed to action of bacterial concentrate. The results of rheological studies showed that hydrolyzed chicken combs differed from gizzards; the combs were denser and featured more elastic structure due to a lower degree of hydrolysis by bacterial enzymes. In general, the properties of collagen-containing by-products (muscular gizzards and combs) change significantly after being exposed to enzymes of propionic acid bacteria.
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KILLI, Ravi, Bharavi KAITHEPALLI, Ravi Kumar PENTELA, Eswar Rao BANDI, Vamsi Krishna BOBBA, and Satish Kumar S. V. CHITTURI. "Oxidative Stability and Physico-chemical Properties of Meat from Broilers Fed with Dietary Neem Leaf Powder, Spirulina and their Combination." Notulae Scientia Biologicae 7, no. 4 (2015): 400–404. http://dx.doi.org/10.15835/nsb749674.
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This 6 week study was conducted to evaluate the antioxidant potential, maintaining quality and sensory properties of broiler meat from birds fed on dietary neem leaf powder (NLP). A total of 90 Vencobb broiler chicks were randomly allotted to 6 groups of 15 birds in each. Dietary treatments consisted of normal diet (control Group I), feed containing terramycin-200 (TM-200*) at the concentration of 0.05% (Group II), feed containing NLP of 0.2% (Group III), feed containing NLP of 0.2% and spirulina of 1% (Group IV), feed containing TM-200 at 0.05% and spirulina of 1% (Group V) and feed containing spirulina of 1% (Group VI). At the end of the experiment liver, kidney and muscle samples were collected to evaluate the tissue peroxidation (TBARS and protein carbonyls) and antioxidant markers (SOD). Physico-chemical quality determinants of both fresh and preserved meat viz. extract release volume (ERV), water holding capacity (WHC) and pH were also studied. TBARS protein carbonyls indicated a significant (P < 0.05) decrease in all the treated groups when compared to control. Superoxide dismutase levels were found to be significantly increased in all the treated groups, in all the tissues collected. Compared to control group, favorable physico-chemical quality determinants were recorded in all the treated groups. The sensory attributes did not show significant (P < 0.05) differences for color, flavor, juiciness, tenderness and overall acceptability. This study indicates enhanced stress tolerance levels, improved meat quality with unaffected consumer acceptance levels of the meat observed in the study, from broilers fed with neem and spirulina either alone or in combinationsș this points out that neem at 0.2% level can be used in poultry diets instead of antibiotic growth promoters (AGP).
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Adelta, Kresna Bhayu, Irma Isnafia Arief, Cece Sumantri, and Zakiah Wulandari. "Meat Quality Characteristics of IPB-D1 Chicken and the Final Stock from Different Locations." Jurnal Ilmu Ternak dan Veteriner 28, no. 3 (2023): 197–207. http://dx.doi.org/10.14334/jitv.v28i3.3121.
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The increasing demand for animal protein encourages innovations development of new livestock types or breeds. IPB-D1 chicken is an improved local chicken for their productivity. Its rearing was carried out in Sukabumi and Bekasi Regency. Physical, chemical, and microbiological quality testing of IPB-D1 chicken meat was carried out at the Integrated IPTP Laboratory and the Microbiology Laboratory of Livestock Products, and organoleptic testing was carried out in the Organoleptic Room, both of the Faculty of Animal Husbandry, IPB University. The research was carried out from February to June 2022. The scope of this research includes chicken rearing at two locations and sampling that aims to test the physical, chemical, microbiological, and organoleptic quality. The chickens tested were the IPB-D1 Sukabumi chicken, IPB-D1 Bekasi chicken, IPB-D1 final stock Sukabumi chicken, IPB-D1 Bekasi final stock chicken, and Kampong, Sentul, and broiler chickens, which consist of 15 chickens each. At each location, sampling was carried out 10 times as a replication. The sampling technique used is simple random sampling. The results showed that the quality of IPB-D1 chicken meat and its Final Stock did not have a significant difference (P0.05) in physical quality aspects such as pH and water holding capacity (WHC) but had a significant difference (P0.05) in cooking loss and tenderness than Kampong, Sentul, and broilers. Meanwhile, the chemical quality of IPB-D1 broilers and their final stock showed significantly different results (P0.05) in the fat content of the meat. As for the parameters of ash content, protein, minerals, and cholesterol showed no significant difference (P0.05). Microbiological quality analysis in the form of total bacterial colonies (total plate count) of IPB-D1 broilers and its Final Stock was 105 CFU/g. These results are still within the Maximum Microbial Contamination Limits set by the Indonesian National Standardization Agency in 2009. Based on the results of this study, it is necessary to improve handling methods, hygienic packaging, and sanitation so that the quality of broilers can be improved and microbial contamination can be minimized.
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Połtowicz, Katarzyna, Joanna Nowak, and Dorota Wojtysiak. "Effect of Feed Restriction on Performance, Carcass Composition and Physicochemical Properties of the M. Pectoralis Superficialis of Broiler Chickens." Annals of Animal Science 15, no. 4 (2015): 1019–29. http://dx.doi.org/10.1515/aoas-2015-0036.
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Abstract The aim of this study was to evaluate the effect of feed restriction on carcass composition, breast meat quality and microstructure of the m. pectoralis superficialis of broiler chickens. A total of 315 day-old female broilers (Ross 308) were randomly assigned to 3 groups of 105 birds each in 3 pen replicates. They were fed ad libitum as the control (I), and restricted for 6 h/day (from 08:00 to 14:00 h) as group II (3 and 4 weeks of age) and group III from 4 to 5 weeks of age. On day 42 of growth, 6 broilers with average body weight were chosen from each group for slaughter to analyse dressing percentage, carcass quality, physicochemical properties of breast muscles, including pH, colour (CIE L*a*b*), expressible juice, drip loss, thawing loss, cooking loss, Warner-Bratzler shear force, texture (TPA) and chemical composition, as well as histochemical profile of the m. pectoralis superficialis. Temporary feed restriction did not significantly alter the final body weight, dressing percentage and the proportion of breast and leg muscles, but increased the proportion of abdominal fat. No differences were found in the microstructure of the m. pectoralis superficialis of restricted and ad libitum fed chickens. Restricted feeding had an effect on water holding capacity and tenderness of breast muscles, and a non-significant effect on texture parameters and chemical composition. Restricted feeding of chickens changed their meat quality to a greater extent when applied from 3 to 4 weeks compared to analogous procedures introduced from 4 to 5 weeks of age.
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Maimanah Faizah, Ismail Fitry Mohammad Rashedi, Nor Khaizura Mahmud @ Ab Rashid, Nor Qhairul Izzreen Mohd Noor, and Ashari Rozzamri. "Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi." International Food Research Journal 31, no. 3 (2024): 578–87. http://dx.doi.org/10.47836/ifrj.31.3.04.
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Appropriate addition of vegetable oil can improve the flavour, increase the nutritional composition, and modify the quality of surimi seafood products. In the present work, the effects of different levels (0 to 2%) of red palm oil (RPO) and extra virgin coconut oil (EVCO) on the properties of threadfin bream surimi were studied. Significant changes were observed in the contents of moisture and fat when the oils were incorporated (p < 0.05), while no differences in the contents of ash and protein were observed (p > 0.05). The incorporation of RPO significantly decreased whiteness as the oil level increased, and ranged from 54.44 to 57.59 from 65.20 in Control (p < 0.05). No significant change in whiteness among samples with EVCO was observed (p > 0.05), regardless of the levels. The pH and cooking yield of the samples increased, whereas water-holding capacity (WHC) decreased (p < 0.05). As the oil levels increased, the gel strength continuously decreased (p < 0.05), in which the highest decrease of 41% was observed in sample containing 2% RPO, compared to Control. Based on texture profile analysis (TPA), hardness displayed a significant increase with increasing oil levels, and ranged from 14 to 28 N (p < 0.05). Chewiness, springiness, and cohesiveness increased as incorporated oils increased (p < 0.05). Microstructure study revealed that the oil droplets were uniformly distributed on the gel surface. Higher storage modulus (G') of the samples was observed when the oils were incorporated, compared to Control. Nevertheless, there was no marked difference in the modulus among samples incorporated with the oils at the same level. The present work demonstrated that RPO and EVCO incorporation directly affected threadfin bream surimi's physicochemical and gelation properties.