carcass yield is important economical parameters for producers and contributors of meat science. in the present study, carcass yield and also the weight losses resulted post mortem until consumption were investigated. the mean values of cold carcass and hot carcass weight were 15.63 and 15.33, the mean value of cooling loss was 1.87% and average value of hot and cold efficiency were 41.44% and ...

Most of the NIR spectrometers available are not suited for on line measurements in slaughterhouses. The aim of the study was to test the ability of a device dedicated to industrial measurement (NitFom, Frontmatec) for prediction of drip loss and ultimate pH. A calibration model fitting was satisfactory (drip loss, R2=0.59 and pHu, R2=0.70) and the prediction accuracy levels for drip loss were s...

OBJECTIVE An experiment was conducted to study the blood haematology, muscle pH, and serum cortisol changes in pigs with different levels of drip loss. METHODS Two groups (low and high) of 20 animals were selected from 100 pigs based on drip loss. All [Duroc× (Large White×Landrace)] pigs were slaughtered according to standard slaughtering procedures. At exsanguinations, blood samples were tak...

OBJECTIVE The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. METHODS The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblot...

The effects of meat shape and size, freezing method and thawing temperature on the drip loss of beef brisket and the protein content of its thaw exudates were examined in this study. The beef brisket was cut into the following shapes: cube; brick-shape with rectangle cross-section; and brick-shape with square cross-section and were then frozen using a standard freezer (-15 oC), an air-blast fre...

The aim of this study was to integrate multi omics data to characterize underlying functional pathways and candidate genes for drip loss in pigs. The consideration of different omics levels allows elucidating the black box of phenotype expression. Metabolite and protein profiling was applied in Musculus longissimus dorsi samples of 97 Duroc × Pietrain pigs. In total, 126 and 35 annotated metabo...

Two studies were conducted to determine 1) the effect of post-mortem time before chilling on hot boned prerigor breast muscle water-holding capacity (WHC), and 2) post-mortem temperature effect on sarcomere length and drip loss of uncooked breast, and shear force and WHC of turkey breast muscle that is hot-boned, marinated, and cooked. In Study 1, the turkey breast muscle was excised immediatel...

One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the low...

in this study, ice-glazing process of frozen shrimp by chitosan was applied to protect the frozen shrimp from undesirable chemical and physical changes. the effects of 2% chitosan solution glazing on quality of whole, raw and cooked (without head, tail and shell) shrimps stored at -18±2ºc for 6 months were investigated and compared with water glazing, sodium metabisulfite treatment control. gla...

The influence of the breed [Mos (Spanish indigenous breed), Sasso T-44 and X-44 (commercial strains)] and the age (5, 6, 7 and 8 months) of capons (castrated male cockerels) on some qualitative traits of breast and drumstick meat were studied. The chemical composition (dry matter, protein, lipid and ash contents), pH, water holding capacity, drip loss, cooking loss, colour and texture (compress...