To realize nondestructive in-situ quantification of intramuscular fat in fresh beef meat, a lightweight (5.0-kg) hand-held sensor that consists planar radio-frequency coil and unilateral (i....

Poultry fat has become a more economical source of energy than byproducts currently used. Therefore, this study was conducted to determine the effects of dietary fat source (poultry fat or beef tallow) in finishing diets for cattle on the fatty acid composition of beef. Sixty Angus crossbred steers (410.8 kg initial BW) were stratified by source, blocked by weight, and assigned within block to ...

The current study aimed to ensure the chemical and microbiological quality of imported canned meat. Random samples beef, beef luncheon corned are from different countries were collected local market in Fayoum Governorate.  Chemical composition (moisture, protein, fat, ash content, carbohydrate energy value), Quality indices (pH, Total volatile basic nitrogen Thiobarbituric acid) Microbiological...

The posttranscriptional gene regulation mediated by microRNAs (miRNAs) plays an important role in various species. However, to date limited miRNAs have been reported between fat and muscle tissues in beef cattle. In this paper, 412 known and 22 novel miRNAs in backfat as well as 334 known and 10 novel miRNAs in longissimus thoracis were identified in the Chinese Qinchuan beef cattle. Bta-miR-19...

background there is evidence in support of low bone density in young patients with disorders of phenylalanine metabolism; however, little is known about muscle and fat mass in these patients, especially in those with mild hyperphenylalaninemia (mhpa). objectives we aimed to evaluate body composition of children and adolescents with early-diagnosed disorders of phenylalanine metabolism. patients...

The effects of diet ingredients on red meat flavor are dependent on the type of diet, and, to a large extent, on the species: pork, mutton or lamb and beef. Sensory analysis of meat flavor has been used in most of the studies on the effects of feeds on meat flavor. In general, high-energy grain diets produced a more acceptable or a more intense flavor in red meats than low-energy forage or gras...

Fat hardness/softness directly affects efficiency of processing and fat also contributes to the desirable eating attributes of meat. In terms of meat quality, fat quality attributes of colour, hardness and texture are important for certain markets. The quality of fat can markedly affect the carcase value at the wholesale level—particularly that for the Japanese market, which prefers soft white ...

Yellow fat in beef carcasses incurs price penalties in many domestic and export markets. Sources of variation in subcutaneous fat colour of beef carcasses was investigated by objective measurements on 622 carcasses of various classes of cattle. Fat colour was subjectively assessed using a six point photographic colour chart . The majority of carcasses sampled (80.6%) had creamy-white to cream f...

Increasing the energy value of diets with dietary fat, particularly fats rich in saturated fatty acids, can result in the elevation of plasma total and lipoprotein cholesterol. In the present study, experimental diets were designed to examine the effects of increasing the energy content of diets with a saturated fat source and cholesterol in a non-purified diet on hyperlipoproteinaemia and aort...

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has res...