At the session of the Research Group of the Standing Technical Committee of the European Commission for the Control of Foot-and-Mouth Disease in Chania, Crete, Greece, FMDV inactivation kinetics were again discussed and it was concluded that more experimental data was needed but that existing data should be thoroughly reviewed and be the basis for subsequent specific recommendations for experim...

BACKGROUND Flaxseed (Linum usitatissimum L.) is an important source of phenolic compounds, mainly lignans. Antioxidant capacities of flaxseed extracts that contain the compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in meat products. Therefore, the effect of ethanolic flaxseed extracts (EFEs) on lipid stabilit...

This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a s...

The effects of dietary supplementation of processed sulfur in pigs according to the level provided during the fattening phase were examined. The pigs were divided into three groups: control (CON), non-sulfur fed pigs; T1, 0.1% processed sulfur fed pigs; T2, 0.3% processed sulfur fed pigs. Physicochemical and sensory properties, as well as meat quality and oxidative stability of the Longissimus ...

The objectives of this study were to optimize the composition of edible food coatings and to extend the shelf-life of pork meat. Initially, nine meat samples were coated with solutions containing chitosan and hydroxypropyl methylcellulose at various cellulase concentrations: 0%, 0.05%, and 0.1%, stored for 0, 7, and 14 days. Uncoated meat served as the controls. The samples were tested for pH, ...

Study was conducted to standardize the acidity level of hurdle treated chicken croquettes (treated with humectants in combination of 0.5% carrageenan + 5% texturized soya protein) using lactic acid. Three different treated meat batters having pH 6.0 (T 1 ), 5.6 (T2), 5.2 (T3) along with control (C) were prepared using chicken meat along with other ingredients in required quantity. The products ...

There is increasing interest in meat products processed with less or no additives. This applies particularly to ‘organic’ meat products. The use of nitrite in the processing of organic meats has been discussed controversially for many years. It is a synthetic chemical with toxicological concern but because of its effect on appearance and flavour of meat products, marketing of nitrite-free sausa...

BACKGROUND Women's diets are healthier than men's. Finnish women eat more fruits and vegetables but less meat than men. Gender differences may be larger in the Baltic countries, which represent Eastern European transition societies than in Finland, a society characterized by the Scandinavian welfare ideology and a high degree of gender equality. METHODS The data are based on questionnaires to...

The aim of this study was to investigate whether fatty acid (FA) profile, oxidative stability of lipids and other meat quality traits differed between high (HW: 1.8 to 2.2 kg) and low (LW: 0.8 to 1.2 kg) birth weight piglets. Forty new-born male pigs (n=20 HW, n=20 LW) were reared in separate pens until the finishing period, when they were slaughtered at 150 days of age, and pH and temperature ...

The selenium-enriched Scenedesmus biomass of patented selenium-resistant strain SeIV was tested in a broiler chicken diet in comparison with sodium selenite supplementation. Feed conversion, mortality and live weight were not significantly influenced by the source of selenium. Supplementation of either form of selenium significantly increased the Se concentration in breast muscle with a more pr...