This article presents the results of effect chicken leg meat tumbling parameters on its texture, as assessed by tendinous-tenderness index KZ-S, where value KZ-S = 1 means maximum tendinous—no tenderness and 0 no tendinous—maximum tenderness. The was performed in an agitator-tilt tumbler. variable factors process were temperature (T), time (τ), rotational speed (ω) angle tumbler drum inclinatio...


 This research aims to determine the effect of papaya leaf extract (Carica L) added drinking water and organoleptic value joper chicken meat. was conducted at Laboratory Animal Product Technology Microbiology, Faculty Husbandry, Udayana University for 2 months from February March 2021. used a complete random design (CRD) with 4 treatments replications assessed by 20 semi-trained panelists...

Twenty-four young Podolian bulls were used to evaluate the effect of rearing system (extensive vs. intensive) in relation to postmortem aging (11 and 18 d) on the eating quality of the meat, with the diet of outdoor animals adjusted to the protein content of the indoor system (15% CP) or to the minimum protein content required for satisfactory growth (12% CP). At 415 ± 9.35 (SE) d of age, with ...

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% p...

High-pressure processing as a unique technique of meat preservation is being widely used to preserve the and products by which commercially feasible product’s production possible meet consumer’s demand with no chemical preservatives other harmful substances. Pressure treatment could have effects on colour, texture, protein denaturation, microbial stability at ambient or low temperatures; it can...

Data were tenderness measures on steaks from 237 bulls (Group II) slaughtered after producing freezable semen and on 1,431 related steers and heifers (market animals, Group I) from Angus, Hereford, Pinzgauer, Brahman, and Sahiwal crosses from the Germ Plasm Evaluation project at the U.S. Meat Animal Research Center. Tenderness was assessed through Warner-Bratzler Shear Force (SF), taste panel t...

This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. Reliab...