This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a s...

BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land-based processing industry has a need for all-year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel t...

This study was conducted to determine the effects of heat stress on pH, lipid peroxidation, protein oxidation, and functionalities of breast meat in broilers. The experimental birds were exposed to 2 temperatures: 24 degrees C (control) and 41 degrees C (heat-stressed) for 0, 1, 2, 3, and 5 h. As compared with control, the pH determinations after slaughter for 30 min and 24 h of chilling, respe...

The Rubia Gallega cattle breed is the most important stock for beef production in Spain. A study about the influence of feeding systems on beef quality is needed. Comparison of the effect of a pasture finishing system and an indoors finishing system (maize silage and concentrate) on the meat quality and intramuscular fatty acid profile of Rubia Gallega steers (slaughter age 30 months) was deter...

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SF...

Vegetables are either consumed in the raw or cooked form. While in the raw state, most of the nutrients are retained, whereas any degree of cooking generally results in partial loss of nutrients and considerable changes in its sensory characteristics. This study is aimed at comparing the effect of different cooking methods namely, conventional (boiling), pressure cooking, and microwave cooking ...

Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1(++) (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature...

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 ...

Rearing of American Pekin ducks in different production systems plays a vital role the determination internal climatic conditions house for optimum health and meat quality parameters. The experiment was designed to evaluate influence rearing fed on kitchen waste parameters ducks. A total 180 ducklings (10 days old) were distributed randomly into three experimental groups; intensive system (IPS)...