Story in Brief Slaughter of beef animals in the U.S. yields approximately 1.5 million tons of hide each year. The price paid for the "f1esh"splits varies considerably; periods of low demand result in underutilization. Periods of low price have encouraged investigations into alternate uses for these splits. The USDA Eastern Regional Research Center has developed a process to manufacture foodgrad...

The aim of this research was to determine the effect of rearing systems for pig production, as concerns performance, meat lipid content, the fatty acid profile, histidinic antioxidants, coenzyme Q10, and TBARs. One hundred pigs were assigned to one of three treatments: intensively reared commercial hybrid pig (I), free range commercial hybrid pig (FR) or organically reared crossbred pig (O), ac...

The addition of various oils to meat analog has been an important topic improving its juiciness and tenderness. However, this causes a concern about oil leaching from the during long-term storage. Here, we aimed assess storage stability vegetable-oil-supplemented analogs analyze effects temperature period on their physiochemical characteristics. were prepared by adding 30 g castor oil, orange p...

Variations in the amounts and composition of intramuscular connective tissue (IMCT) have long been a strong element in studies on meat texture (Marsh 1977; Bailey and Light, 1989). Although focus in the last twenty years has firmly switched to postmortem proteolysis of myofibrillar and cytoskeletal components (Koohmaraie et al., 1991; Taylor et al, 1995; Sentandreu et al, 2002), the link betwee...

The purpose of the present work was to evaluate the influence of polyphenols supplementation of diet during the last period of fattening (30 days) on oxidative process and chemical composition of pork and dry sausage. Material and methods. At slaughtering 36 samples of Biceps femoris (BF) muscle from heavy pigs fed control diet or supplemented diet with a natural extract of Verbenaceae (Ajute) ...

The development of off-flavors from oxidation reactions in cooked turkey products is a common problem and results in a less desirable, rancid flavor. Various strategies have been evaluated to minimize this off-flavor development, including vacuum and modified atmosphere packaging, feeding antioxidants to animals, and use of antioxidants in the final product. A natural protein-sugar reaction cal...

A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as “paté” (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compounds, such as polyphenols, obtained by mechanical extraction from destoned olives. Two hundred an...