Currently no rapid immunoassays are developed to identify the species content of fat tissue in mixtures. We report a simple protocol enabling the effective detection of bovine fat in highly processed materials using a lateral flow (LF) immunoassay which targets a ruminant-specific muscle protein. A portion (50 gm) of muscle-free fat samples was rendered to separate the molten fat from the prote...

The increased public concern about adulteration and mislabelling of meat products has fueled a need for the development fast, reliable, cost-effective species detection methods. Hence, we developed high resolution melt analysis (HRMA) discrimination commonly used in industry their possible adulterants. A universal primer pair spanning ⁓238 bp fragment mitochondrial 16S rRNA gene was designed to...

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...

Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6g NaCl/day/person is associated with a...

1. Investigations were made into the breast and leg muscle energy metabolism, and the quality of breast meat of turkeys after controlled atmosphere stunning or stun-killing (CAS) with various gas mixtures. In addition, the effect on meat quality of an increase in the chilling rate of turkey breast meat after hypercapnic or anoxic stun-killing was studied. 2. A total of 35 turkey toms within t...

The aim of this study was to investigate the influence raw chicken meat content on rheological properties and 3D printability minced mixtures using different concentrations cooked meat. mass contained yolk, crushed ice, lean with a high concentration connective tissue. added as percentage total weight were 0; 30; 40; 50; 60; 70 100. To determine properties, amplitude sweep frequency carried out...