Background: Meat species adulteration has become a problem of concern. This study aimed to compare two previously published multiplex Polymerase Chain Reaction (PCR) methods for meat species authentication.  Methods: The primers used in the first multiplex PCR involved species-specific reverse primer for sheep, goat, cattle, pig, and donkey with universal forward primer. In the second multiple...

Grass feeding has been reported to affect several meat quality characteristics, in particular colour and flavour. In this paper we have reviewed some differences in meat colour and flavour between ruminants fed concentrates and animals allowed to graze pasture. The possible factors influencing the differences have been also examined. We have examined a total of 35 experiments which report the e...

ICAR Technical Series No 3 The development of the Dorper sheep and the Improved Boer Goat are undoubtedly two of the most successful long-term livestock programmes in South Africa. The Dorper is a composite mutton sheep breed developed through crossing an indigenous breed with a British mutton breed and the Improved Boer Goat was developed using a breeding strategy based largely on selection fo...

Fatty acid composition of lipid components as a part of recipes of meat products has been investigated. Factors influencing the results of analytical determination of individual fatty acids are shown. The main ratios of fatty acid composition describing fats of sheep, sow, boar, cow, turkey, horse, chicken, pheasant, and wild boar are presented, allowing their use in manufacture of modern meat ...

The effect of a vitamin and – mineral supplement on the chemical composition quality meat was studied 9 rams Borzakh breed that have rumen cannulas. It found addition supplements to diet sheep improves nutritional value meat. Under influence these feed additives such indicators as protein, fat ash in increased. Also, it animals fed premixes increases calorie content also noted protein index (tr...

Food Science Australia has been developing sensing systems that are suitable for use in automating tasks commonly seen in Australian meat processing plants. This paper discusses the process of automating the sheep brisket cutting task. The prototype automated system was defined and developed and a standard manual brisket cutter was adapted to an ABB industrial robot for demonstration to industr...