The fractions of meat homogenates were analyzed to find the factors that determine the susceptibility of raw chicken breast and beef loin to lipid oxidation. The fractions used in this study were meat homogenate, precipitate, and supernatant of homogenate after centrifugation, and high and low molecular weight fractions from the supernatant. Chicken breast showed greater oxidative stability tha...

The purpose of this paper was to evaluate the shelf-life of chitosan and cinnamon oil coated chicken meat nuggets under refrigeration conditions. Three types of coated nuggets were developed viz., Meat coated with Chitosan (1%) and Cinnamon oil (0.05%) (T1), direct addition of Chitosan and Cinnamon oil in emulsion (T2) and nuggets dipped in Chitosan and Cinnamon oil (T3) and were aerobically pa...

This study aimed to introduce minced common carp (Cyprinus caprio L.) meat as a nutritional valuable by-product from filleting. research was focused on fatty acid composition and considered its sensitivity oxidation during frozen storage (−20°C). Additionally, copper chloride used magnify possible reactions. A better understanding of quality deterioration could help promote the usage this under...

In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO2 + 70% O2; MA-B: 30% CO2 + 69.3% N2 + 0.7% CO; MA-C: 40% CO2 + 60% N2) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed, was evaluated at 7, 14 and 21 days post packing. For all ageing times, gas-stunned groups reached...

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during th...

The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400 IU vitamin E/kg ration or on green pasture for 56 days. After slaughter, carcases were halved; one side packed fresh (5 days) and...