The objective of the study was to characterize pale breast meat, compare it with normal colored breast meat, and determine whether it should be considered pale, soft, and exudative (PSE). Characteristics of 20 normal and 20 pale broiler breasts, obtained at a commercial slaughter plant, were evaluated. Compared with normal meat, the pale breast meat had a significantly (P < 0.05) lower pH (5.7 ...

The effects on meat quality resulting from alternative dietary protein sources (Spirulina and Hermetia meal) in poultry diets are studied to determine the overall suitability of these ingredients considering state-of-the-art packaging practices-highly oxygenated modified atmosphere packaging (HiOx MAP). We monitored standard slaughterhouse parameters, such as live weight, carcass weight, dresse...

In the modern broiler industry, solutions are still being sought to improve conditions or eliminate problems related to issues such as animal welfare, health, and meat quality brought by intensive production systems. Therefore, this experiment was conducted to study effects of perching on growth performance, carcass characteristics, and footpad lesions (FPLs) in broiler chickens. A total of 300...

Meat quality is an important feature for the poultry industry and is associated with consumer satisfaction. The calpain 1 (CAPN1) gene is related to the tenderness process of meat post- mortem, and the calpain 3 (CAPN3) gene plays an important role in myofibrillar organization and growth. The objective of the present study was to identify polymorphisms in these genes and to determine the associ...

The aim of this study was to evaluate the potential of nisin and high pH to inhibit the growth of Staphylococcus aureus and Salmonella sp. in broth culture and when inoculated into meat of land crab. In pure cultures, the growth of S. aureus was strongly inhibited by nisin and the growth of Salmonella sp. was inhibited by nisin– EDTA (20 mM). The inhibition of S. aureus lasted for eight hours a...

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 ...

AIM The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). MATERIALS AND METHODS Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo me...

The effect of different housing systems was evaluated on productive performances and carcass and meat quality of a “local grey” population of rabbits (G). To compare data obtained from G, commercial hybrid rabbits (H) were reared and fed under standard practice. Rabbits were reared as follows: 96 G in outdoor colony cages (O) and fed organic feed based on pelleted feed (oP) and alfalfa hay (H) ...

The article presents the data on a comparative research study of the beef production of Kalmyk steers of compact (Group I), medium (Group II) and tall (Group III) body types. It has been found that the steers of a tall body type had higher pre-slaughter weight at the age of 16 months than steers of compact and medium types by 24.7 and 12.1 kg, respectively; the weight of hot carcasses by 15.9 a...

Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...