Abstract The determination of the amount non-intact cells (ANIC) in ground beef products is usually performed using a time-consuming and subjective histometric approach neglecting structural properties, which why more objective faster methods including evaluation quality parameters are needed. To determine, whether addition meat batter increases histologically determined ANIC samples containing...

To study genetic variation in meat quality traits measured by rapid methods, data were recorded between 2005 and 2008 on samples of M. longissimus dorsi (LD) in Landrace (n = 3838) and Duroc (n = 2250) pigs included in the Norwegian pig breeding scheme. In addition, ultimate pH levels in the glycolytic LD (loin muscle) and M. gluteus medius (GM, ham muscle), and in the oxidative m. gluteus prof...

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1++) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. ...

The objective of this study was to determine the levels of catecholamines and their relationship to beef quality in Nguni steers fed on Acacia karroo leaves. A total of 30 19-month-old steers were randomly assigned to A. karroo leaves (AK), sunflower cake (SF) and the control with no supplement (CN) diets. The AK and SF diets provided the steers with an additional 150 g of protein per day for 6...

Five hundred and forty crossbred (Korean native black pig×Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in ...

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

Four vegetables brinjal, bitter gourd, colocasia and tomato were subjected for total protein, crude fiber, ash calcium, magnesium, phosphorus, potassium, ascorbic acid and folic acid contents in raw peeled raw cooked and peeled cooked forms. Losses of nutrients due to peeling and cooking were determined. The loss of protein was non-significant during peeling and was significant during cooking e...

The cylindrical filters presently used in drip irrigation systems frequently clog, increasing pressure loss and lowering the flow rate through the filters. This work investigates alternative filtration strategies that increase the reliability of, and are compatible with, existing systems. To test different filtration strategies, a drip irrigation test setup was built to measure the pressure los...

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits...