The effects of hydrodynamic pressure processing (HDP) on marination and meat quality characteristics of turkey breasts were investigated. Breast muscles from 45 turkey hens were removed from the carcasses within 30 min postmortem. From each bird, the breast from one side was treated with HDP and the other side served as a nontreated control. Breasts were then marinated in either 15 or 30% brine...

A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...

Meat quality is the generic term used to describe the properties and perceptions of meat which are generally considered to be colour, flavour, texture, tenderness and juiciness (Maltin et al., 2003), with tenderness considered as one of the most important traits (Miller et al., 2001). Meat tenderisation occurs primarily from the weakening of the myofibrillar structure in muscle fibres via the a...

Black Slavonian pig used to be the most widespread breed in Slavonia, and it was mainly used for the production of fat and authentic meat products such as kulen – a slowly fermented and drycured spicy sausage stuffed in pork blind gut. Nowadays, this breed is rare, and kulen and other meat products are mostly produced from the meat of more productive white pig breeds. Still, the products of loc...

The expectation in term of meat quality characters has been increased due to consumer demand the last few years. and products have a major concern can never be compromised any situation. Sensory qualities such as appearance, texture, juiciness, wateriness, firmness, tenderness, odor flavor are main factors, which influence final purchasing decision consumer. It is well known that darker color t...


 This research was conducted to determine the organoleptic quality of kefir incubated in light green coconut shells (Cocos nucifera L. var. viridis Hassk) with and without meat, from August October 2020 at Laboratory Animal Product Technology Microbiology, Faculty Husbandry, Udayana University. The experimental design used this study a completely randomized (CRD) three tre- atments five r...

Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patte...