In the United States a large percentage of raw poultry meat is marinated prior to cooking. Many products are marinated by vacuum tumbling meat with a mixture of water, salt, and phosphates to increase cook yield and perceived tenderness. This study was designed to determine the effect of 3 pressure treatments (ambient, vacuum, or positive) and phosphate on yield, tenderness, and color on broile...

The objective of this study was to evaluate carcass characteristics and meat quality surgically castrated immunocastrated male pigs. Data were collected from 24 pigs entire originating the commercial line (Agroceres x Topigs), receiving isonutritive diets housed in same experimental shed, slaughtered at 177 days old, with a slaughter weight 127.8 (± 6.5) 135.1 7.8) kg, respectively. Carcass suc...

The extraction of high quality DNA from processed meat can often represent the crucial step in an authentication process by PCR-based methods. In this study, the effect of three different domestic cooking methods (roasting, boiling, and microwave) on DNA isolated from two beef muscles has been investigated. The quality of extracted DNA was evaluated by amplifying target sequences from mitochond...

In the hope of developing a vaccine against Clostridium difficile based on its toxin(s), we have developed a fermentation medium for the bacterium that results in the formation of Toxin A and contains no meat or dairy products, thus obviating the problem of possible prion diseases. Particular preparations of hydrolyzed soy proteins, especially Soy Peptone A3, have been found to replace both the...

Developments in biotechnology have raised new concerns about animal welfare, as farm animals now have their genomes modified (genetically engineered) or copied (cloned) to propagate certain traits useful to agribusiness, such as meat yield or feed conversion. These animals have been found to suffer from unusually high rates of birth defects, disabilities, and premature death. In the United Stat...

Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) which causes spoilage in cold-stored modified-atmosphere-packaged (MAP) meat products. In addition to the fermentative metabolism, L. gasicomitatum is able to respire when exogenous heme and oxygen are available. In this study, we investigated the respiration effects on growth rate, biomass, gene expression, and volatile ...