Five single-nucleotide polymorphisms (SNPs) located in the calpain 1, (mu/I) large subunit (CAPN1), calpastatin (CAST), and cathepsin D (CTSD) genes were analyzed in a large sample of Piemontese cattle. The aim of this study was to evaluate allele and genotype frequencies of these SNPs and to investigate associations of CAPN1, CAST, and CTSD gene variants with meat quality traits. Minor allele ...

This study was carried out to assess the influence of post-mortem processing methods on quality and shelf life two breeds sheep meat. A total twelve sheep, six each from Balami Ouda (two prominent breed Sheep in Nigeria) were weighed, slaughtered allotted three which are scalding, singeing skinning a completely randomized experimental design 2 × 3 factorial arrangement (2 methods). The carcass ...

The present study evaluated the carcass and meat quality traits of three groups Japanese quails. These {i.e. selected for 4-week body-weight group (WBS), egg number (EBS), random-bred control (RBC)}, were consecutive generations from a base population 1125 In total, 2700 four-week-old quails lines (225 birds per generation) slaughtered in total four (G0 to G3). effects selection on generations....

The objective of this study was to evaluate carcass characteristics and meat quality surgically castrated immunocastrated male pigs. Data were collected from 24 pigs entire originating the commercial line (Agroceres x Topigs), receiving isonutritive diets housed in same experimental shed, slaughtered at 177 days old, with a slaughter weight 127.8 (± 6.5) 135.1 7.8) kg, respectively. Carcass suc...

In the U.S. market place, there are many examples of precooked poultry products designed to be reheated in a microwave oven and, to a lesser extent, fish products such as tilapia. However, few U.S. catfish products are designed to be microwave cooked or reheated. The first objective of this study was to examine the properties of microwave cooked raw frozen catfish fillets and oven precooked (to...

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5...

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid react...

Cooking oils are among the most important dietary components. Some of the influential factors in the combustion pattern of cooking oils include the mode of cooking, knowledge of the diseases caused by cooking oils, and price of cooking oils. This cross-sectional, descriptive-analytical study was conducted in the winter of 2018. The research units were selected via simple random sampling. The sa...

To get insights into selection criteria for feed efficiency, 2 rabbit lines have been created: the ConsoResidual line was selected for residual feed intake (RFI) with ad libitum feeding and the ADGrestrict line was selected for ADG under restricted feeding. The aim of the present study was to evaluate the impact on carcass and meat quality of the genetic selections. This comparison was performe...

The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept co...