Carcass and meat quality of Thai native cattle, fattened for 2 years on Guinea grass (Panicum maxima) and Guinea grass-legume (Stylosanthes guianensis) pastures, were investigated in twelve 3-years old males. Groups had similar carcass quality except for kidney fat percentage (higher in cattle of the grass-legume group). This group also had a lighter meat (Longissimus dorsi, Infraspinatus) than...

Meat grading has always been a research subject because of its economical importance and the large variations among meat product qualities. In this study, a hyperspectral imaging system in the near-infrared (NIR) range (900-1700 nm) was developed for quality assessment of pork meat. Pork samples were classified in three quality grades, as reddish-pink, firm and non-exudative (RFN), pale, soft a...

Relevant final product quality factors for chicken meat burgers after frying and during consumption are for instance shape, shrinkage and bite. These parameters are not only determined by meat composition but also by the different processing steps. The interacting effects of process conditions and meat composition are extremely important for defining the final product properties. In the present...

Over the years, numerous and varied techniques have been used for evaluation of meat quality and carcass composition. Very few existing assessment techniques meet industrial requirements, the most promising being cited as ultrasonic measurements for assessment of potential texture on live animals and whole carcasses and image processing and NIR spectroscopy of meat joints and cuts. In this arti...

The present study was undertaken to evaluate the effect of mincing and added water on the quality characteristics of chevon cutlets. The lean meat was minced once, twice and thrice, respectively through 4 mm plate to evaluate the effect of mincing on physic-chemical and sensory parameters. A significant effect of mincing was observed with the highest scores for juiciness and texture for the pro...

Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector ...

and Implications Lean finely textured pork (LFTP) is a low-fat protein source produced from fresh pork fatty trimmings. LFTP has similar protein and fat contents as lean meat, but is more economical for processed meat formulations. In order to recommend best utilization of this inexpensive meat ingredient, we studied the protein composition and functionality of LFTP. The protein composition of ...

Study was conducted to standardize the acidity level of hurdle treated chicken croquettes (treated with humectants in combination of 0.5% carrageenan + 5% texturized soya protein) using lactic acid. Three different treated meat batters having pH 6.0 (T 1 ), 5.6 (T2), 5.2 (T3) along with control (C) were prepared using chicken meat along with other ingredients in required quantity. The products ...