The aim of this study was to evaluate the sensory properties musculus longissimus lumborum (LL) collected from Holstein-Friesian Black-and-White (HF BW) bulls and stored for 7, 14 21 days under different modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% 30% CO2 10% N2, 40% 70% Ar. Meat in MA containing more susceptible undesirable changes colour. aroma raw meat, evaluated immediately aft...

An experiment was conducted to develop a plant extracts based quality indicator for monitoring aerobically packed chicken meat quality during storage at room temperature (25±1oC) until spoiled. Ripen black mulberry (Morus nigra) fruit extracts containing anthocyanins was used for developing quality indicator. Filter paper based indicator was exposed to the closed fresh meat environment. Changes...

The pH of muscle tissue is extremely important to meat science since the pH at specific times during the conversion of muscle to meat, as well as the ultimate pH of meat, affects many quality factors. The quality factors affected by pH include: color, grading characteristics and shrink of carcasses and wholesale cuts: texture, cooking loss and tenderness of steaks and roasts; and processing and...

The potassium inwardly rectifying channel, subfamily J, member 11 (KCNJ11) gene was investigated as a candidate for meat tenderness based on the effects reported on muscle for KCNJ11 gene knockout in rat models and its position in a quantitative trait locus (QTL) for meat tenderness in the bovine genome. Sequence variations in the KCNJ11 gene were described by sequencing six amplified fragments...

Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consumers' eating quality expectations are met is outl...

This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs (34±SD 0.3 kg) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based d...

The study was carried out to investigate the effects of two housing systems on the growth performance, carcass traits, and meat quality of growing rabbits during the terminal fattening period. The rabbits were lodged in conventional cages between 35 and 59 days of age (growing period). At this age, they were moved into two different housing systems until they were 87 days of age (fattening peri...

The aim of the study was to evaluate the impact of 2 isoenergetic growing diets with different CP (17 vs. 23%) on the performance and breast meat quality of 2 lines of chicken divergently selected for abdominal fatness [i.e., fat and lean (LL) lines]. Growth performance, breast and abdominal fat yields, breast meat quality parameters (pH, color, drip loss), and muscle glycogen storage at death ...

Paired, boneless pork loin muscles were obtained from 76 market hogs to evaluate tenderness, meat quality characteristics, sensory attributes, and microbial characterization of pork muscle exposed to the Hydrodyne Process ( H ) compared with untreated control ( C ) loin. A subset of 16 paired loins was randomly selected for use in sensory evaluation and microbial characterization. Loins were va...