نتایج جستجو برای: and meat quality parameters warner
تعداد نتایج: 16966056 فیلتر نتایج به سال:
The purpose of this experiment was to compare the effects of essential oils blend with probiotic and Flavomycin as antibiotic growth promoter on humoral immunity, meat quality, and some blood parameters in broiler chickens. A total of 288 day old Ross 308 strain broiler chicks based on a completely randomized design was allocated to four treatments with four replicates and 18 birds in each repl...
Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pea...
BACKGROUND Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degradation and ultrastructure of pork muscle fibres and their correlations. RESULTS Cooking loss (CL) increased gradually (P < 0.05) with increasing temperature. Warner-Bratzler shear force (WBSF) incre...
Background: Fish meat is outlined with high nutritional value having essential amino acids, unsaturated fatty acids, mineral and vitamins. In this short report, we compared the meat quality of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) farmed in Bulgaria. Methods: Ten fishes from each species were purchased from a fish farm and their morphological parameters were ...
Meat is rich in protein, minerals, and vitamins and therefore a main source of the human diet. Meat products are usually made from processed red meat and preservatives such as nitrate, to improve the overall quality of the food. Histologically, meat is mainly composed of skeletal muscle fibers, water, adipose and connective tissues. Growing bodies of evidence suggests that unauthorized ingredie...
This study investigated the effect of Bacillus subtilis (B. subtilis) natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen) and fed with basic diet (control group), basic diet plus 0.1% B. subtilis natto (B group), and basic diet plus 0.1% B. subtilis natto plus 0.1% B. coagulans (BB group), r...
the production of healthy and high-quality meat and meat products in line with consumers’ demand for natural foods has become a major challenge for the meat production industry. herbal extracts and essential oils have shown potentially significant antimicrobial effects against spoilage and pathogenic microorganisms present in meat products; however, they tend to have a limited use due to the in...
all analytical methods are generally based on the measurement of a parameter or parameters which are somehow related to the concentration of the species.an ideal analytical method is one in which the concentration of a species can be measured to a high degree precision and accuracy and with a high sensitivity. unfortunately finding such a method is very difficult or sometimes even impossible.in...
AIM The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions. MATERIALS AND METHODS Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thioba...
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