abstract: different techniques have been employed to improve the technological properties of meat. one of the most important techniques is adding proteolytic enzymes which could simultaneously increase the tenderization and solubility of meat proteins. the purpose of this investigation was to study the effect of different levels of the enzyme ficin on ovine and bovine meat and to determine the ...

Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate ...

to investigate the relationship between chemical composition of meat from the carcass cuts and thewhole carcass, 48 nine-month-old randomly selected ram lambs of ghezel and mehraban (24 rams per breed)were used in a trial arranged as a 2 × 2 factorial experiment with two breeds and two feeding levels (high andlow), in a completely randomized design. after 80 days, all animals were slaughtered a...

Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A hig...

Fatty acids composition in edible parts of Blue Swimming Crab (Portunus pelagicus) caught in the Persian Gulf close to the Bushehr Province were investigated. Among saturated fatty acids (SFA), the 16:0 and 18:0 fatty acids were the most two dominant fatty acids in meat tissues that analyzed. 18:1n-9 and 16:1n-7 were the major fatty acids among the MUFAs of male and female crab. The main PUFAs ...

Fatty acids composition in edible parts of Blue Swimming Crab (Portunus pelagicus) caught in the Persian Gulf close to the Bushehr Province were investigated. Among saturated fatty acids (SFA), the 16:0 and 18:0 fatty acids were the most two dominant fatty acids in meat tissues that analyzed. 18:1n-9 and 16:1n-7 were the major fatty acids among the MUFAs of male and female crab. The main PUFAs ...

Background: Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. OBJECTIVES: This study aimed to use a species-specific PCR assay for the detection of mislabeling in...

Those avoiding red meat represent up to 16% of the UK population whilst the proportion of the UK claiming to be ‘eating less meat’ ranges from 32.5 to 48% (Woodward, 1988; Food Research Association, 1989; The Realeat Survey Office, 1990; Vegetarian Society, 1991). In contrast, total meat production has not varied dramatically over recent years. Production figures reveal that although there has ...

Those avoiding red meat represent up to 16% of the UK population whilst the proportion of the UK claiming to be ‘eating less meat’ ranges from 32.5 to 48% (Woodward, 1988; Food Research Association, 1989; The Realeat Survey Office, 1990; Vegetarian Society, 1991). In contrast, total meat production has not varied dramatically over recent years. Production figures reveal that although there has ...

BACKGROUND Although meat constitutes an important part of many consumers' diet, its consumption has become a quiet controversial issue. Several factors are effective on tendency to red meat consumption. The 2007's report of the world Cancer Research Fund makes the recommendation to limit the consumption of red meat to less than 500 g per week. The aim of this study is to determine meat and meat...