Relationship between amino sugars and meat microbial quality.

The Relationship between Different Body Types of Kalmyk Steers and Their Raw Meat Production and Quality

The article presents the data on a comparative research study of the beef production of Kalmyk steers of compact (Group I), medium (Group II) and tall (Group III) body types. It has been found that the steers of a tall body type had higher pre-slaughter weight at the age of 16 months than steers of compact and medium types by 24.7 and 12.1 kg, respectively; the weight of hot carcasses by 15.9 a...

Dietary impacts on rumen microbiota in beef and dairy production

The reticulo-rumen is the largest compartment of the ruminant digestive tract, and it harbors a complex anaerobic microbial community capable of producing a wide array of enzymes, some of which are important for the breakdown of plant lignocellulosic and non-structural carbohydrate (starch, sugars) material through the process of fermentation (Russell and Rychlik, 2001). Important outcomes of m...

Relationship between Water-holding Capacity of Meats and Microbial Quality.

Effect of Calcium Alginate Edible Coatings on Microbial and Chemical Properties of Lamb Meat during Refrigerated Storage

Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of  5 days was...

The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have ...