This study aimed at characterising 606 crossbred pigs of three commercially available breed types in terms of their carcass and meat quality. Breed G and H were German Large White (LW)×German Landrace (LR) sows sired with Pietrain (PI) boars, i.e. PI×(LW×LR). Breed S was 25% Duroc (DU), i.e. PI×(DU×LR). Most of the parameters were affected by breed and/or date of slaughter. The meat of crossbre...

In this study, 20 young steers received no beta-agonist (C) and 100 animals all received zilpaterol hydrochloride (Z), with 1 group receiving Z while the other 4 groups receiving Z and vitamin D(3) at the following levels (IU/animal/day) and durations before slaughter: 7million for 3days (3D7M) or 6days (6D7M), 7million for 6days with 7days no supplementation (6D7M7N) and 1million for 9days (9D...

This study evaluates the effect of organic (Se-enriched yeast; SeY) versus inorganic selenium (sodium selenite; SeS) supplementation and the different response of selenium source according to muscle pH on pork meat quality characteristics. Pigs (n = 30) were fed the Se-supplemented diets (0.3 mg/kg) for 65 days. Neither electric conductivity (EC) nor drip loss were affected by the selenium sour...

To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly...

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...

The effects of type (high and low voltages) and time (3, 40 and 60 min postmortem) of stimulation on the rate of pH decline, drip loss and meat colour at 24 hours were determined on M. longissimus dorsi of 38 crossbred steers and heifers. Either high or low voltage stimulation at 3 min showed a tendency for faster pH decline (p = 0.052) and higher drip loss (p = 0.08), and improved the colour d...

Sweet basil (Ocimum basilicum) is a popular herb for flavouring and has fresh taste. Besides being used spices, sweet also commonly as medicine because it nutritional content. The purpose of this study was to determine the effect marination using at different concentrations on physical quality local chicken meat. This completely randomized design with 4 treatments 5 replications. had several ba...