A Raman spectroscopic study was performed to determine protein and lipid structural properties in meat batter containing oil bulking agents as pork backfat replacers. Meat batters were prepared with pork backfat (MB-PF) or with a combination of olive oil, sodium alginate, CaSO4, sodium pyrophosphate and dextrin (MB-A/D) or inulin (MB-A/I) as a fat replacer. Proximate composition, pH, cooking lo...

Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar pr...

This study investigated the effects of γ-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of ...

The present study was conducted to develop functional fibre enriched spent hen meat nuggets (SMN) with incorporation of amla fruit juice powder. Four different products with amla fruit juice powder with the replacement of lean meat viz. 0% (Control), 0.5% (T1), 1.0% (T2) and 1.5% (T3) were prepared and optimum level of amla fruit juice powder was selected on the basis of physico-chemical, proxi...

OBJECTIVE Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. METHODS The longissimus lumborum muscles obtained from Friesian Holstein steers (33±0.5 months old) with 24-h postmortem pH higher than 6.0 ...

Selection for improved growth efficiency has the potential to alter meat composition and meat quality. The objective of this study was to determine the extent to which selection for reduced residual feed intake (RFI) affects pork composition and quality. In order to achieve this, pork composition and meat quality traits were compared between a line selected for reduced RFI over five generations...

In recent years, there have been a number of advances in the pathogenesis and treatment of atherosclerosis and in assessing prognosis in carotid atherosclerosis. Risk stratification to improve vascular prevention by identifying patients most likely to benefit from intensive therapy is much improved by measuring carotid plaque burden. In patients with asymptomatic carotid stenosis, a number of m...

Extruded meat substitutes, due to their high protein content, meat-like texture and processing compatibility, are very popular as the main ingredient of plant-based burger patties. The extrusion proteins can be performed by two technologies: moisture extrudates (HME) low texturized vegetable (TVP). largest difference between technologies relates content prevailing inside barrel. processes also ...

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 pork fat), M2 84 10 fat) M3 79 15 fat). The elaborated products tested for technological, physical, physico-chemical, microbiological sensory parameters. results showed that the microbiologically stable a particular texture an ...