In December 2001, the United States Fifth Circuit Court of Appeals upheld a Texas district court decision blocking the U.S. Department of Agriculture (USDA) from closing a beef processing plant that had failed a series of Salmonella tests. This court ruling is the latest development in the evolution of food safety policy for meats and poultry. Over the last decade, the federal government has ad...

Boer, Kiko, and Spanish meat goats were semi-intensively managed in a complete 3-breed diallel mating scheme to evaluate genetic effects on preweaning kid performance. Over a 6-yr period, 1,547 kids were born in March and May with 1,173 kids raised by their dams to weaning at 3 mo of age. March-born kids were lighter (P < 0.01) at birth, but had greater (P < 0.01) preweaning ADG and survival ra...

introduction the common isoform of fatty acids in animal and herbal lipids are cis fatty acids, however in some sources such as milk and meat of ruminant, the trans fatty acids are more abundant as compared to the plant lipids. the trans fatty acids are very important because they increase the cardiovascular and heart attack. the heart disorders were increased by enhancing the concentration of ...

The present study was conducted to analyze the physico-chemical and colour properties of emu meat. The leg, back and breast portion along with a uniform mix of these three cuts were taken for evaluation of emu meat quality in respect to various physico-chemical parameters. The pH of breast meat was found significantly (P<0.05) lower than meat from leg and back portion. Water holding capacity of...

Automation is a key technology for sustainable and secure meat sector in the future, both terms of productivity work environment. New robotic technologies, such as so-called “meat factory cell,” (MFC) aim to contribute this goal, but they require new “smart” tools that provide sensor feedback, which enable robots perform complex tasks. This article presents one tool: smart knife, gives real-tim...

Meat species speciation is important to validate the quality and quantity of meat and meat products. It helps in prevention of adulteration of inferior quality meat into superior quality which is in practice since long back. The adulteration in the meat trade is a vulnerable issue and sometime creates serious medico-legal and vetero-legal complications. So handling of meat trade with authentici...

The aim of this study was directed at exploring the possible use of muscle fiber characteristics as new selection traits for improving both porcine lean meat production and quality. A total of 174 (114 Yorkshire, 30 Landrace, and 30 Meishan) pigs were used for this study, and lean meat production ability was estimated by backfat thickness and loin eye area. The Longissimus dorsi muscle was take...

Western and indigenous Chinese pig breeds show obvious differences in muscle growth and meat quality, however, the underlying molecular mechanism remains unclear. The main objective of this study was to evaluate the breed-specific mechanisms controlling meat quality and postmortem muscle metabolism. The specific purpose was to investigate the variations in meat quality, muscle fiber type, and e...