Bibliografias temáticas / Meat quality

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Literatura científica selecionada sobre o tema "Meat quality"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 25 de julho de 2025

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Artigos de revistas sobre o assunto "Meat quality"

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Teses / dissertações sobre o assunto "Meat quality"

Trefan, Laszlo. "Development of empirical models for pork quality." Thesis, University of Edinburgh, 2011. http://hdl.handle.net/1842/5761.

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Pork quality is an important issue for the whole meat chain, from producers, abattoirs, retailers through to costumers and is affected by a web of multi-factorial actions that occur throughout the pork production chain. A vast amount of information is available on how these diverse factors influence different pork quality traits. However, results derived from individual studies often vary and are in some cases even contradictory due to different experimental designs or different pork quality assessment techniques or protocols. Also, individual influencing factors are often studied in isolation

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Pereira, Anirene Galvão Tavares. "Nellore meat quality and genomics." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-01082016-181552/.

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This study was developed in order to explore chromosomal regions associated with carcass and meat traits in Nellore cattle breed, identifying metabolic and genetic pathways related to its characteristics expression, as well as generate additional phenotypes for future genome association studies, in order to fully describe parameters related to final product quality. Thereunto, 995 bulls were genotyped for more than 770,000 single nucleotide polymorphisms (SNPs), were evaluated for body weight at birth, weight gain at weaning and yearling, conformation, finishing precocity and muscling at weani

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Soglia, Francesca <1989&gt. "Meat Quality for Further Processing." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7957/1/Soglia_Francesca_tesi.pdf.

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In the past few decades, the genetic selection programs carried out to increase the production traits of broilers and obtain high-growth rate and breast yield hybrids led to profound changes in muscle structure and metabolism resulting in an increased incidence of abnormalities mainly affecting the Pectoralis major muscle. White-striping (WS), wooden breast (WB) and poor cohesion (PC) defects are of relevant importance. Within this scenario, this PhD thesis aimed at deepening the current knowledge concerning histological features, quality traits and technological properties of broiler pectoral

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Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/22861.

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Developing countries are faced with a high incidence of food poisoning outbreaks related to the consumption of meat, with obvious economic consequences. During informal slaughter of animals the threat of food poisoning or transfer of lethal zoonoses such as anthrax, is particularly intense. In 1972 the government legislated “The Abattoir Regulation - Legal Notice No. 27 of 1972”, which mandates slaughtering of animals and meat inspection and control (Government Gazette, 1972). Before that there was no official meat inspection done in the country. Since that time, the legislation has not been u

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Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Pretoria : [s.n.], 2010. http://upetd.up.ac.za/thesis/available/etd-02262010-165323/.

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Cloete, Anya. "Microbial quality and safety of ostrich meat." Thesis, University of the Western Cape, 2010. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_3372_1319792808.

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The aim of this study was to determine the quality of slaughtered ostrich meat and to evaluate the ostrich slaughter process, to determine whether ostrich meat are contaminated by the in-house slaughtering practices and if prevalence of microorganisms increase with the succession of the slaughter process. Furthermore, the presence of specific foodborne pathogens and spoilage organisms was explored by means of molecular and conventional methods to determine whether ostrich meat is a source of these microorganisms. Data obtained from this study provides some baseline information that could be us

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Monroy, Mariana. "Pork meat quality evaluation from hyperspectral observations." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18744.

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Little research has been reported on the use of visible and near infrared spectroscopy for the prediction of meat quality classes. Therefore, in this study hyperspectral reflectance measurements ranging from 350 to 2500 nm were made with the help of a spectroradiometer on fresh pork loin samples belonging to four different quality classes (Red, firm, non-exudative: RFN; Pale, firm, non-exudative: PFN; Red, soft, exudative: RSE and; Pale, soft and exudative: PSE). The samples were collected from a local cutting house in Quebec, and they were classified by a meat specialist. Data collected from

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Brogna, Daniela Maria Rita. "Effect of saponins on lamb meat quality." Doctoral thesis, Università di Catania, 2012. http://hdl.handle.net/10761/1127.

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The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible

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Ratti, S. "THE INFLUENCE OF ANIMAL NUTRITION ON MEAT QUALITY." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/259595.

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The influence of animal nutrition on meat quality Sabrina Ratti Abstract: Food and Agriculture organization of the United Nations (FAO) define meat quality as compositional quality and palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour. Recently, the attention has been focused on the improvement of meat quality parameters. The protection of lipids from oxidative phenomena is fundamental to preserve meat color, nutritional quality and increase shelf life, enhancing consumer acceptability. Otherwise, it is possible to enhance nutritional qu

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Joubert, Marisa. "The manipulation of ostrich meat quality, composition and shelf life." Thesis, Stellenbosch : University of Stellenbosch, 2003. http://hdl.handle.net/10019.1/16341.

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Thesis (MScVoedselwet)--University of Stellenbosch, 2003.<br>ENGLISH ABSTRACT: Two experiments were conducted in order to manipulate the physical and chemical properties and shelf life of ostrich meat. Experiment 1: The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat. The diet of four ostrich groups (15 birds per group), approximately 3 months of age (ca. 41 kg live weight) grazing a predominantly oats pasture, was supplemented with a diet containing 6.7% fish oil. The birds received a supplement of ei

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Mais fontes

Livros sobre o assunto "Meat quality"

A, Taylor Sandy, and European Consortium for Continuing Education in Advanced Meat Science and Technology., eds. Meat quality and meat packaging. ECCEAMST, 1996.

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Kerry, John, Joseph Kerry, and David Ledward. Meat processing: Improving quality. CRC Press, 2002.

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Joseph, Kerry, Kerry John, and Ledward David, eds. Meat processing: Improving quality. CRC Press, 2002.

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Scalise, Vincent F. Meat sense. Family Meat Advisor, 1988.

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Petersen, Gunner V. Veterinary aspects of meat quality. Veterinary Continuing Education, Massey University, 1991.

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Mahgoub, O., I. Kadim, and E. Webb, eds. Goat meat production and quality. CABI, 2012. http://dx.doi.org/10.1079/9781845938499.0000.

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Zhang, Dequan, Xin Li, Li Chen, Chengli Hou, and Zhenyu Wang. Protein Phosphorylation and Meat Quality. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-9441-0.

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C, Mead G., and NetLibrary Inc, eds. Poultry meat processing and quality. CRC Press, 2004.

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SURAI, P. et al. Vitamin E and meat quality. Charkov, 1994.

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Mead, G. C. Poultry meat processing and quality. CRC Press, 2004.

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Capítulos de livros sobre o assunto "Meat quality"

Wiklund, Eva, Gunnar Malmfors, Gregory L. Finstad, et al. "Meat Quality and Meat Hygiene." In Reindeer and Caribou. CRC Press, 2018. http://dx.doi.org/10.1201/9780429489617-11.

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Teymouri, Zahra, and Saedeh Karimlar. "Revolutionizing Meat Quality." In Innovative Technologies for Meat Processing. CRC Press, 2025. https://doi.org/10.1201/9781003531791-1.

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Rowe, Clinton, and Chris R. Kerth. "Meat Cookery." In The Science of Meat Quality. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch10.

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Kerth, Chris R. "Meat Tenderness." In The Science of Meat Quality. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch6.

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Mancini, Richard. "Meat Color." In The Science of Meat Quality. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch9.

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de Macedo, Renata Ernlund Freitas, Guilherme Agostinis Ferreira, Luiza Poniewas, et al. "Quality and Risk Control in Cultivated Meat Production." In Cultivated Meat. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-55968-6_11.

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Monin, G., and J. P. Renou. "Spectroscopy and Meat Quality." In Application of NMR Techniques on the Body Composition of Live Animals. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-9705-2_11.

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Kropf, Donald H. "Color Quality in Meat." In Color Quality of Fresh and Processed Foods. American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0983.ch021.

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Holloway, Joseph William, and Jianping Wu. "Intrinsic Quality Factors: Carcass Quality Grading Systems." In Red Meat Science and Production. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7860-7_2.

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"Beef Quality." In Meat Quality. CRC Press, 2015. http://dx.doi.org/10.1201/b19250-15.

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Trabalhos de conferências sobre o assunto "Meat quality"

Tanim, Sharia Arfin, Tahmid Enam Shrestha, Kazi Tanvir, Md Sayem Kabir, M. F. Mridha, and Mohamed Kaisarul Haq. "Single-Level Fusion for Enhancing Meat Quality Classification with Explainable AI." In 2024 IEEE International Conference on Computing, Applications and Systems (COMPAS). IEEE, 2024. https://doi.org/10.1109/compas60761.2024.10796775.

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Kužniar$$, Pavel. "INOVATIVNÍ TECHNOLOGIE V MASOZPRACUJÍCÍM PRŮMYSLU / INNOVATIVE TECHNOLOGIES IN THE MEAT-PROCESSING INDUSTRY." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0223.

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Kameník$$, Josef. "AKTUÁLNÍ PRODUKCE MASA: SVĚT, EU, ČR / MEAT PRODUCTION: WORLD, EU, CZECH REPUBLIC." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0154.

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Dwiloka, Bambang, Bhakti Etza Setiani, Yoyok Budi Pramono, et al. "Restructured meat products quality of turkey meat." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0109651.

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Đurđević, Sanja, Igor Tomašević, Slaviša Stajić, and Dušan Živković. "QUALITY OF MINCED MEAT PRODUCTS." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.48sdj.

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Minced meat is a popular and widely consumed food worldwide. The quality of meat products is often associated with microbiological correctness, sustainability, and sensory properties. The quality of minced meat and minced meat products is affected by a variety of factors. The European Union (EU) has established regulations to standardize and enhance the quality of minced meat products. Adherence to these regulations plays a crucial role in meeting the desired nutritional composition and sensory attributes of minced meat products.

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Ulucan, Oguzhan, Diclehan Karakaya, and Mehmet Turkan. "Meat Quality Assessment based on Deep Learning." In 2019 Innovations in Intelligent Systems and Applications Conference (ASYU). IEEE, 2019. http://dx.doi.org/10.1109/asyu48272.2019.8946388.

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Suranjan, Panigrahi, Unal Kizil, et al. "Electronic nose system for meat quality evaluation." In 2002 Chicago, IL July 28-31, 2002. American Society of Agricultural and Biological Engineers, 2002. http://dx.doi.org/10.13031/2013.24118.

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Kenenbay, Sh I., and V. I. Petchenko. "Plant additives in minced meat products." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-111-115.

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Koszela, Krzysztof, Jolanta Gawałek, Piotr Boniecki, et al. "Computer image analysis in evaluating the quality of dried meat, case study: poultry meat." In Eleventh International Conference on Digital Image Processing, edited by Xudong Jiang and Jenq-Neng Hwang. SPIE, 2019. http://dx.doi.org/10.1117/12.2539778.

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Nastasijevic, Ivan, Radmila Mitrovic, and Sasa Jankovic. "BIOSENSORS IN THE MEAT CHAIN: FARM-TO-FORK CONTINUUM." In 8th Workshop Food and Drug Safety and Quality. Vinča Institute of Nuclear Sciences - National Institute of the Republic of Serbia, 2024. http://dx.doi.org/10.46793/8fdsq.ila1in.

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The meat production chain is complex, stretching from farm-to-fork (F2F), composed of Pre-Harvest (feed, farm biosecurity, animal health status, animal welfare, transportation, livestock market/abattoir lairage), Harvest (slaughter, dressing, chilling) and Post-Harvest modules (deboning, meat processing, packaging, distribution, retail, consumer). Different biological and chemical hazards may enter the meat chain at multiple points. Therefore, early and accurate detection of food borne hazards in F2F is of utmost importance for taking actions and applying corrective measure to ensure food safe

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Relatórios de organizações sobre o assunto "Meat quality"

Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD

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Testroet, Eric D., Chad L. Yoder, Amber L. Testroet, et al. Relationship of Fat Quality and Meat Quality Traits of Fresh Pork. Iowa State University, 2015. http://dx.doi.org/10.31274/ans_air-180814-1264.

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Zhang, Wangang, Shan Xiao, Eun Joo Lee, and Dong U. Ahn. Effects of Dietary Oxidation on the Quality of Broiler Breast Meat. Iowa State University, 2011. http://dx.doi.org/10.31274/ans_air-180814-1023.

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Campbell, Tiara, and Olatokunbo Osibogun. Systematic Review of the Correlation Between Red Meat Consumption and Endometriosis. Florida International University, 2025. https://doi.org/10.25148/fiuurj.3.1.10.

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Endometriosis, a chronic estrogen-dependent disorder affecting approximately 10% of women of reproductive age, is associated with symptoms such as chronic pelvic pain and infertility (Yamamoto, 2018, p. 2). Although the pathophysiology of endometriosis remains unclear, emerging evidence suggests that dietary factors, particularly red meat consumption, may influence its development. This systematic review aims to evaluate the existing literature on the correlation between red meat consumption and the risk of developing endometriosis. We conducted a comprehensive systematic review of studies pub

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Ibarburu, Maro, James B. Kliebenstein, and Brent M. Hueth. Estimation of the Necessary Sample Size for Predicting Meat Quality Characteristics for Producers. Iowa State University, 2007. http://dx.doi.org/10.31274/ans_air-180814-630.

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Schwab, Clint R., and Thomas J. Baas. Genetic Parameter Estimates of Production, Meat Quality, and Sensory Traits in Duroc Swine. Iowa State University, 2008. http://dx.doi.org/10.31274/ans_air-180814-64.

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Pogge, Danielle J., Steven M. Lonergan, and Stephanie L. Hansen. Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality. Iowa State University, 2013. http://dx.doi.org/10.31274/ans_air-180814-711.

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Williams, Tracy A., and M. Peter Hoffman. The Effect on Meat Quality of Integrating Pasturing Systems into Cattle Finishing Programs. Iowa State University, Digital Repository, 2001. http://dx.doi.org/10.31274/farmprogressreports-180814-2117.

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Cahaner, Avigdor, Sacit F. Bilgili, Orna Halevy, Roger J. Lien, and Kellye S. Joiner. effects of enhanced hypertrophy, reduced oxygen supply and heat load on breast meat yield and quality in broilers. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7699855.bard.

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Original objectivesThe objectives of this project were to evaluate the growth performance, meat yield and quality attributes of broiler strains widely differing in their genetic potential under normal temperature vs. warm temperature (short and long-term) conditions. Strain differences in breast muscle accretion rate, metabolic responses under heat load and, gross and histopathological changes in breast muscle under thermal load was also to be characterized. BackgroundTremendous genetic progress has been made in broiler chicken growth rate and meat yield since the 1950s. Higher growth rate is

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Lammers, Peter J., Kristjan Bregendahl, Steven M. Lonergan, et al. Carcass Characteristics, Meat Quality, and Tissue Histology of Growing Pigs Fed Crude Glycerol-Supplemented Diets. Iowa State University, 2008. http://dx.doi.org/10.31274/ans_air-180814-1054.

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