This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture ...

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...

Turkey meat and processed products are very popular in Portugal. However, no studies have been made to assess turkey meat quality. The main objective of this study was to evaluate the quality of turkey breast meat in a Portuguese slaughterhouse, differentiating it to obtain better industrial management, performance, and consumer contentment. Nine hundred and seventy-seven male turkeys (from 16 ...

The objective of this study was to determine the effects of different transport times on broilers during summer on stress, meat quality, and early postmortem muscle metabolites. Arbor Acres broiler chickens (n = 105) were randomly categorized into 5 treatments: unstressed control, 0.5 h, 1 h, 2 h, and 4 h transport. Each treatment consisted of 3 replicates with 7 birds each. All birds (except t...

The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C -18°C. Drip loss increased, a sensory score showed lower as time increased. Storage -2°C resulted in less drip superior scores for both compared to stored also retained redness better than two temperatures. Cooking cooked traditional oven, simmered, or convection oven was significantly ...

Male and female mixed 200 pheasants were reared in intensive outdoor conditions to assess the meat quality some digestive tract traits. Color, pH, cooking loss, water holding capacity drip loss determined as Production system did not have significant effect on most of Conversely, these traits affected by slaughter age. Water significantly decreased but increased Total weight rate body was age d...

In this study,the quality characteristics which include(physicochemical,structural and sensory evaluation)of beef loin submitted to fast freezing thawed by five different methods (Refrigerator,Oven,Microwave,tap water Room temperature)were examined The samples were defrosted the point of reaching a core temperature 0oC,followed several parameters include physical characteristics[(drip loss,thaw...

Establishing relationships among specific quality traits is important if significant progress toward developing improved pork quality is to be realized. As part of a study to examine the individual effects of genes on meat quality traits in pigs, a three-generation resource family was developed. Two Berkshire sires and nine Yorkshire dams were used to produce nine F1 litters. Sixty-five matings...

Meat quality (pH, colour, drip and cooking loss, Warner-Bratzler shear force) and muscle characteristics (lipid and glycogen contents) were compared among two experimental divergent lines of broilers, selected for high abdominal fatness (HF) or low abdominal fatness (LF). By comparison to the LF line, the HF line exhibited a 2.8 fold higher abdominal fat percentage. It also exhibited a slightly...

Genetic relationships of measures of residual feed intake and daily feed intake with serum IGF-I concentrations at 8 wk of age and at 105 kg of BW, serum leptin concentration at 105 kg of BW, meat quality, and different fat accumulation traits on 834 Duroc pigs in 7 generations were estimated. Two measures of residual feed intake were estimated from the differences between actual and predicted ...