Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting ...

Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter) and lightness presented the highest heritability estimates. Given the estimated genetic correlations, the pH measured at 15 ...

Contact with raw meat could represent a risk for Toxocara infection. We assessed the association of Toxocara infection with an occupation of meat worker though a case-control seroprevalence study of 124 meat workers and 248 subjects without this occupation. Sera of participants was analyzed for the presence of anti-Toxocara IgG antibodies. One (0.8%) of the 124 meat workers, and 5 (2.0%) of the...

The achievement of sustainability and health objectives in Western countries requires a transition to a less meat-based diet. This article investigates whether the alleged link between meat consumption and particular framings of masculinity, which emphasize that 'real men' eat meat, may stand in the way of achieving these objectives. From a theoretical perspective, it was assumed that the meat-...

Wild chimpanzees, Pan troglodytes, frequently hunt and share meat. Despite widespread interest and considerable study, continued controversy exists regarding the factors that influence chimpanzee hunting decisions and meat sharing. Three hypotheses invoke the importance of ecological, reproductive and social factors. A nutritional shortfall hypothesis suggests that chimpanzees hunt to compensat...

The associations between red and processed meat consumption and gastric cancer risk have remained inconclusive. We performed a systematic review and meta-analysis to analyze these associations. We searched PubMed and EMBASE to identify studies published from inception through October 2016. Subtype analyses of gastric cancer (gastric cardia adenocarcinoma and gastric non-cardiac adenocarcinoma) ...

The objective of this study was to compare the characteristics that define the quality of Woorimatdag (TM) (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned to floor pens (20 chickens per pen, 3.0×2.0 m) ...

The objective of this research was to evaluate the effects of immersion marination with citric acid, calcium chloride and combined mixture of citric acid and calcium chloride solutions on Semimembranosus meat quality traits. Meat cuts obtained from culled cows were marinated with 0.05 M citric acid, 0.2 M calcium chloride or the combined mixture of these two compounds for 24 hr. Nonmarinated me...

Skřivanová V., Tůmová E., Englmaierová M., Chodová D., Skřivan M. (2017): Do rearing system and freerange stocking density affect meat quality of chickens fed feed mixture with rapeseed oil? Czech J. Anim. Sci., 62, 141−149. Recently, consumers have paid an attention to animal-friendly meat. The aim of the study was to evaluate the meat quality of breast muscles in indoor and free-range chicken...

Deboning of meat is an important technology to improve yield and sustainability of meat production. Mechanically separated meat (MSM) is generally considered to be of inferior quality, and its use is subject to strict regulations. Manually deboned meat is accepted as regular meat, and not subjected to the same restrictions. Today, the development of the technology for mechanical meat-bone separ...