Wu, Zhong-Wei Shang, Xue-Yan Hou, Qin Xu, Jing-Guo Kang, Zhuang-Li Ma, Han-Jun
Published in
Meat science
To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate sign...
Fu, Rao Li, Chenguang Wang, Liming Gao, Zhifeng
Published in
Meat science
As the demand for beef products grows in the Chinese market, understanding consumer preferences for beef, especially those related to quality labelling, is essential. The recent agreement between China and the European Union to promote Geographical Indications (GIs) provides a new insight into preferences for beef with quality labelling. This paper...
Wang, Zhongyu Zhang, Xueying Liu, Yangkai Pei, Shengwei Kong, Yuanyuan Li, Fadi Wang, Weimin Yue, Xiangpeng
Published in
Meat science
Because substantial numbers of Chinese consumers are prepared to pay for tender and quality lamb, meat quality traits are becoming more relevant for breeding programs for Chinese sheep breeds. The current study estimated heritabilities and genetic correlations for 13 meat quality traits recorded on lamb loins from Hu sheep. Heritability estimates r...
Deuchande, Teresa Fundo, Joana F Pintado, Manuela E Amaro, Ana L
Published in
Meat science
Lipid oxidation is the principal driver of meat and meat product deterioration during shelf life, causing the loss of fresh meat color, flavor, and aroma. Currently, synthetic antioxidants are used to prevent oxidation, but increasing consumer demand for natural ones leaves the industry with few alternatives. In this study, protocatechuic acid (PCA...
Valente Junior, Dante T Mandell, Ira B Bohrer, Benjamin M Dorleku, Justice B Campbell, Cheryl P Silva, Tadeu E Detmann, Edenio Saraiva, Alysson Juárez, Manuel Duarte, Marcio S
...
Published in
Meat science
The objective of this study was to assess carcass traits' influence on pork eating quality as evaluated by consumers. A total of 1360 pork chops were used, with 824 from the sirloin end and 536 from the butt end of the loin (Longissimuss thoracis et lumborum), to produce 340 packages, each containing four pork chops. Untrained participants received...
Aydemir, Mehmet Emin Arslan, Ali Takım, Kasım Kılıç Altun, Serap Yılmaz, Mustafa Abdullah Çakır, Oğuz
Published in
Meat science
This study was conducted to examine the effect of cooking at different temperatures on the formation of Nε-(carboxymethyl) lysine (CML) after adding Paliurus spina-christi Mill. (PSC), Celtis tournefortii L. (CT) fruits, and Nigella Sativa L. (NS) seeds to the meatballs. Phytochemical and bioactivity properties were determined before adding PSC, CT...
Menci, Ruggero Luciano, Giuseppe Natalello, Antonio Priolo, Alessandro Mangano, Fabrizio Biondi, Luisa Bella, Marco Scerra, Manuel Lanza, Massimiliano
Published in
Meat science
This study aimed to assess the effect of dietary tara (Tara spinosa (Feuillée ex Molina) Britton & Rose) hydrolysable tannins on performance and meat quality of finishing pigs. Twenty barrows (crossbred PIC × Piétrain; age: 125 ± 5 d; bodyweight: 60.8 ± 3.89 kg) were randomly assigned to two groups and fed ad libitum for 7 weeks a control diet (CON...
Waraczewski, Robert Bartoń, Maciej Stasiak, Dariusz M Sołowiej, Bartosz G
Published in
Meat science
This review aimed to present different varieties of long-matured cured meats, such as cold cuts, sausages, and hams produced in Poland, and compare them with similar European products. Moreover, we briefly presented the impact of meat products on human health. Due to its significant production in Poland, most meat products are made of pork. Polish ...
To, K Virellia Dahlgren, Chelsie Zhang, Xue Wang, Shangshang Wipf, David O Schilling, M Wes Dinh, Thu
Published in
Meat science
The umami sensation contributes to beef taste and acceptability. Inosine 5'- monophosphate (IMP), the most abundant 5'-ribonucleotide in meat, is known to impart an umami taste without the undesired side effects commonly associated with glutamate. Nevertheless, the investigation of IMP's role in beef flavor has thus far been overlooked. Traditional...
Kirkpatrick, L T Gómez, J F M Beline, M Yen, C-N Bodmer, J S Wicks, J C Shi, T H Silva, S L Aalhus, J L King, D A
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Published in
Meat science
Reduction in muscle glycogen triggered by adverse antemortem handling events alters postmortem energy metabolism and results in a high ultimate pH and dark, firm and dry beef, often referred to as 'dark-cutting'. However, the relationship between atypical dark (AT) beef, postmortem energy metabolism and underlying tissue characteristics remains som...
