Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1(++) (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature...

The effects of dietary supplementation of processed sulfur in pigs according to the level provided during the fattening phase were examined. The pigs were divided into three groups: control (CON), non-sulfur fed pigs; T1, 0.1% processed sulfur fed pigs; T2, 0.3% processed sulfur fed pigs. Physicochemical and sensory properties, as well as meat quality and oxidative stability of the Longissimus ...

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken st...

Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss, whereas carcass quality is often characterized by lean percentage. A ...

The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model developed from first principles, simulating heat and mass transfer at increasing duration. This validated using experimental values compared with empirical Zugarramurdi Lupín. predicted were used for water activity prediction ...

YUKSEL, S., L. TURGUT, M. YANAR, M. AKSU, G. KABAN and N. UNLU, 2011. Fatty acid composition, lean color and drip loss of the different muscles from young Holstein friesian bulls fi nished on diets containing varied proportions of wet sugar beet pulp and wheat straw. Bulg. J. Agric. Sci., 17: 696-703 The main purpose of this work is to determine meat quality attributes in 3 muscles of the Holst...

In the United States a large percentage of raw poultry meat is marinated prior to cooking. Many products are marinated by vacuum tumbling meat with a mixture of water, salt, and phosphates to increase cook yield and perceived tenderness. This study was designed to determine the effect of 3 pressure treatments (ambient, vacuum, or positive) and phosphate on yield, tenderness, and color on broile...

Male and female mixed 200 pheasants were reared in intensive outdoor conditions to assess the meat quality some digestive tract traits. Color, pH, cooking loss, water holding capacity drip loss determined as Production system did not have significant effect on most of Conversely, these traits affected by slaughter age. Water significantly decreased but increased Total weight rate body was age d...