Meat consumption is increasingly being seen as unsustainable. However, plant-based meat alternatives (PBMA) are not widely accepted yet. PBMA aim to imitate the experience of eating by mimicking animal in its sensory characteristics such taste, texture, or aesthetic appearance. This narrative review explores motivational barriers adopting while focusing on food neophobia, social norms and ritua...

This study was conducted to determine the correlation among serum biochemical indices, slaughter traits, texture characteristics and water-holding capacity in Tan sheep. Eighty sheep aged 4–6 months were selected. Blood samples collected from live animals analyse indices. The of meat assessed after slaughter. There highly significant correlations (p<.01) high linear regression R values Therefor...

This study aimed to pave the way for industrialization of deer-based meat products. Hamburger steak prepared using deer as an alternative pork a raw material was evaluated yield after heat treatment, water-holding capacity, shear force, color, and texture. The pH all test groups found be within range 5.7-5.8, with no significant differences based on meat. venison hamburger treatment significant...

The purpose of this study was to evaluate the effects grape seed oil (GSO) supplementation broilers fed polyunsaturated fatty acids (PUFA)-enriched diets on growth performance, color, texture, acid content and lipid peroxidation meat. 4-week feeding trial conducted 120 Cobb 500 broilers, assigned three groups housed in an experimental hall permanent wood shaves litter. GSO tested as source natu...

The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls (556±53 kg and 0.63±0.32 cm for live weight and backfat thickness, respectively) were used. As there was a linear relationship (r = 0.77) between lean meat color and ultimate pH, cattles were thus segrega...

Objective assessment of pork quality is important for meat industry application. Previous studies focused on using color and water content features to classify pork quality levels without considering the texture feature which is one of three factors in the definition of pork quality standards. In this study, a hyperspectral imaging technology which can utilize texture features was presented to ...

ABSTRACT This study aims to determine the concentration of L plantarum and best fermentation time make fermented rabbit meat dendeng based on L*a*b color texture dendeng. The material used was which using L. plantarum. method research a experiment laboratory with factorial randomized block design repeated 3 times consisting concentrations (0%, 6%, 8%, 10%) (12, 18 24 hours). Based analysis vari...