نتایج جستجو برای: meat quality
تعداد نتایج: 781458 فیلتر نتایج به سال:
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 ...
BACKGROUND The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storag...
Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for War...
The aim of this study was to elucidate the underlying biochemical processes to identify potential key molecules of meat quality traits drip loss, pH of meat 1 h post-mortem (pH1), pH in meat 24 h post-mortem (pH24) and meat color. An untargeted metabolomics approach detected the profiles of 393 annotated and 1,600 unknown metabolites in 97 Duroc × Pietrain pigs. Despite obvious differences rega...
In the past, the focus of broiler breeding programs on yield and carcass traits improvement led to problems related to meat quality. Awareness of public concern for quality resulted in inclusion of meat quality traits in the evaluation process. Nevertheless, few genes associated with meat quality attributes are known. Previous studies mapped quantitative trait loci for weight at 35 and 42 ...
A whole-genome scan was carried out in New Zealand and Australia to detect quantitative trait loci (QTL) for live animal and carcass composition traits and meat quality attributes in cattle. Backcross calves (385 heifers and 398 steers) were generated, with Jersey and Limousin backgrounds. The New Zealand cattle were reared and finished on pasture, whilst Australian cattle were reared on grass ...
Pale or pale, soft, and exudative-like meat can be caused by a decline in pH early postmortem while carcass temperatures are still high. This decrease in pH leads to protein denaturation, attributing to the pale color and poor water-holding capacity that is characteristic of this lesser quality meat. Marination with NaCl and phosphates has been shown to improve protein functionality, thereby re...
background: since the prohibition of antibiotic growth promoter in poultry ration by the european :union:, poultry producers have been trying to replace them by other growth promoters like medicinal herbs. lipia citridora is a medicinal herb enriched by several powerful phenolic compounds and with antioxidant and antimicrobial properties which lead to enhancing appetite and growth performance...
background: despite of the advances in infectious diseases prevention and food technology, food-borne diseases are considered major problems in developed and developing countries. meat plays a key role in transferring zoonotic diseases to human. objectives: this study was conducted in south of tehran, iran, to investigate the prevalence rate of salmonella spp. in packed and unpacked red meat an...
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...
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