The Effect of the RN ̄allele and Production System on Meat Quality and the Formation of Heterocyclic Amines in Pork
نویسنده
چکیده
منابع مشابه
Determination of Heterocyclic Aromatic Amines in Heated Meat Samples Using an Efficient Microwave Assisted Extraction and Microextraction Method Followed by HPLC
Background and Objectives: Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic substances, which are formed during the heating process of proteinaceous foods such as meat and meat products. The extraction of these compounds from the complex matrix of meat products was carried out by microwave assisted pre-extraction and a precise, rapid and high sensitive microextraction method. ...
متن کاملبررسی تاثیر مصرف گوشت خوک بر سلامت جسم و روان انسان براساس متون اسلامی و انگل شناسی پزشکی
Application of religious instructions, especially consumption of Halal meat, is a physical and mental health guarantee in human lives. In this study, the effects of pork consumption on human physical and mental health were surveyed based on Quran perspective, narratives, and other celestial religions and medical parasitology . In this study, with reference to ...
متن کاملComparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products
Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products. The goal of this research is to test the suitability of ingredients in beef floss and its Halal by knowing the presence of pork DNA and protein in those products. Methods: Me...
متن کاملA Review on the Effect of Arginine on Growth Performance, Meat Quality, Intestine Morphology, and Immune System of Broiler Chickens
For chickens, arginine considered an essential amino acid due to the lack of urea cycle in birds. Arginine deficiency causes growth retardation, higher prevalence of disease due to the malfunction of immune system, and lower gastrointestinal capacity. However, higher levels of arginine in the diet improved growth performance, muscle hypertrophy, and meat quality. Arginine reduces carcass fat ac...
متن کاملComparison of Two Multiplex PCR Systems for Meat Species Authentication
Background: Meat species adulteration has become a problem of concern. This study aimed to compare two previously published multiplex Polymerase Chain Reaction (PCR) methods for meat species authentication. Methods: The primers used in the first multiplex PCR involved species-specific reverse primer for sheep, goat, cattle, pig, and donkey with universal forward primer. In the second multiple...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره شماره
صفحات -
تاریخ انتشار 2004