We supplemented diets with a-tocopheryl acetate (100 mg/kg) and replaced beef tallow (BT) in feeds with increasing doses of n-6or n-3-rich vegetable fat sources (linseed and sunflower oil), and studied the effects on the fatty acid (FA) composition, the a-tocopherol (aT) content and the oxidative stability of rabbit plasma and liver. These effects were compared with those observed in a previous...

The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and reso...

Karamucki T., Gardzielewska J., Rybarczyk A., Jakubowska M., Natalczyk-Szymkowska W. (2011): Usefulness of selected methods of colour change measurement for pork quality assessment. Czech J. Food Sci., 29: 212–218. A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried ou...

A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked turkey meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast...

Rabbit meat is a highly digestible, tasty, low-calorie food, often recommended by nutritionists over other meats. Currently research in the rabbit sector is interested in developing feeding strategies aiming to further increase the nutritional value of rabbit meat as a "functional food" by including n-3 polyunsaturated fatty acids (n-3 PUFA), conjugated linoleic acid (CLA), vitamins and antioxi...

this study was performed to determine the effects of different levels of chromium methionine (cr-met)supplementation on growth performance, meat oxidative stability and ruminal metabolites in male kids. thirty-two male mahabadi goat kids, with an average initial body weight (bw) of 22 ± 2 kg at 4 months of age, were allocated in a completely randomized design with four treatments: control witho...

Myoglobin is a heme-containing protein that participates in aerobic metabolism in antemortem muscle by storing and/or delivering oxygen. Several scholarly reviews have been devoted to the chemical characterization of myoglobin and its effect on meat color (Faustman and Cassens, 1990; Renerre, 2000; Mancini and Hunt, 2005). this review will re-confirm the criticality of heme properties as they r...

In-package ozonation is an antimicrobial packaging system that uses atmospheric cold plasma technology to generate ozone and other gases inside a sealed package to inhibit microbial growth on packaged food. Previous unpublished research has shown that in-package ozonation effectively kills and inhibits microbes on raw chicken breast meat. However, ozone has a high oxidation potential and may in...

The purpose of the present study was to investigate the potential impact on carcass and meat quality of a sweet chestnut wood extract (SCWE)diet supplement for pigs, in particular on oxidative stability and fatty acid composition. Entire (non-castrated) male pigs (n=24) were assigned to treatment groups within litter and offered one of 4 finisher diets on an ad libitum basis: T0 (control), T1, ...