Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and products. Therefore, development effective methods for tenderization a topical direction. The review considers main aspects shockwave (SW) technology an alternative method tenderization. paper analyzes means formation well possible mechanisms responsible caused by trea...

this study was conducted to investigate the effects of dietary nigella sativa meal (nsm) on the growth performance, blood parameters, carcass characteristics, egg yolk cholesterol and meat quality in japanese quail. for this purpose 300 one-day old japanese quail chicks in a completely randomized design was used with five treatments in four replicates )containing 15 birds each(. the experimenta...

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...

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...

little scientific information is available that has evaluated safflower (carthamus tinctorius) cake as a substitute to conventional ingredients in small ruminants diet. the objective of this work was to evaluate the effect of feeding safflower cake in total mixed rations (tmrs) on lamb and kid growth rates, carcass traits and meat fatty acid composition. two consecutive trials were conducted us...