Keeping food quality among consumers is of high importance. In this study in order to maintain and improve the quality of fish meat, effect of pretreatment with polyphosphates have profound effects on the functional properties of the food products. Experiments were carried out to avoid drip during storage of Tilapia (Oreochromis niloticus)fish under modified atmosphere packaging (MAP).The resul...

The benefit of functional genomics is to identify key pathways and functional networks of genes and candidate genes underlying the genetic control of phenotypes. Genetical genomics, i.e. the integration of genetic analysis and expression phenotypes, has the potential to uncover regulatory networks controlling the coordinated expression of genes and to map variation on the level of DNA affecting...

The objective of this study was to investigate the association of PKM2 gene with glycolytic potential and meat quality traits in three groups of fatteners - Landrace, Landrace x Yorkshire and (Landrace x Yorkshire) x Duroc. The present study was conducted on 243 fatteners, free of RYR1(T) gene, which 95 were of Landrace breed and the rest were the following crosses: 66 - Landrace x Yorkshire an...

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...

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...

Percussive and electrical stunning are the most promising methods in terms of rendering fish unconscious prior to slaughter. The aim of this study was to determine the effect of these two stunning methods on postmortem muscle changes and meat quality of common carps. The experimental fish were stunned either by percussion (Group 1) or by electrical current application (Group 2), both followed b...

We evaluated the effect of the halothane (HAL) gene on the quality of pork in domestic pigs. Half-carcasses from two different commercial pig (Sus domestica) crossbreeds were analyzed, 46 of which were homozygous dominant (HAL(NN)) and 69 of which were heterozygous (HAL(Nn)) for the halothane gene. The measures included backfat thickness, lean meat percentage, carcass weight, pH 24 h after slau...

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh...

Male and female mixed 200 pheasants were reared in intensive outdoor conditions to assess the meat quality some digestive tract traits. Color, pH, cooking loss, water holding capacity drip loss determined as Production system did not have significant effect on most of Conversely, these traits affected by slaughter age. Water significantly decreased but increased Total weight rate body was age d...