background: nowadays, there is an increase of meat and animal carcass consumption worldwide. due to the economic value of meat, the likelihood of using unauthorized tissue is possible in meat products. based on these observations, the aim of the present study was to apply morphological method for detection of unauthorized tissues in processed meat products.  methods: in this study, a total of 2...

AIM The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature. MATERIALS AND METHODS Indicator sensor was prepared using bromophenol blue (1% w/v) as indicator solution and filter paper as indicator carrier. Indicator sensor was fabricated by coating indicator solution...

Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived probiotics as dietary supplements, such improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, healthy fatty acid profile of the meat. Thus, present review focuses on effect improving meat ruminants. Though associated wi...

Breast meat yield (% of BW) of featherless broilers (sc/sc) is higher than that of their feathered sibs (+/sc) and contemporary broilers (+/+) under hot temperature (32°C) conditions. This study tested the hypothesis that the advantage to the featherless broiler condition with respect to breast meat yield and quality is due to differences in muscle development during pre- and posthatch periods....

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...

in poultry breeding, use of any antibiotics as a food additive that promotes growth, prevention or treatment of infectious diseases will increase the chance of drug residues in poultry meat products. in this study, the presence of different antibiotics in ten broiler flocks, which were later transported to mashhad poultry abattoir have been investigated, using four plate test (fpt) method. a to...

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...

Poultry meat quality is associated with breed, age, tissue and other factors. Many previous studies have focused on distinct breeds; however, little is known regarding the epigenetic regulatory mechanisms in different age stages, such as DNA methylation. Here, we compared the global DNA methylation profiles between juvenile (20 weeks old) and later laying-period (55 weeks old) hens and identifi...

The effect of irradiation on color, lipid oxidation, and volatile production of precooked, irradiated turkey breast during frozen storage was studied. Turkey breast muscles were precooked, aerobically or vacuum-packaged, irradiated at 0, 2.5, or 5.0 kGy using a linear accelerator (electron beam), and then frozen-stored at -40 C. Lipid oxidation, volatiles, color values, gas production, and oxid...

The aim of the present study was to investigate how a higher temperature at a comparable period during chicken incubation influences the muscle development and the meat quality in the animals post hatch. Therefore half of fertilized eggs of the broiler genetic Cobb were incubated between ED 7 to 10 at 38.5 °C instead of 37.5 °C (control group). At the day of hatch (Day 21) the hatch rate was 86...