Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patte...

BACKGROUND Toxoplasma gondii is one of the most widespread parasites in humans and can cause severe illness in immunocompromised individuals. However, its role in healthy people is probably under-appreciated. The complex epidemiology of this protozoan recognizes several infection routes but consumption of contaminated food is likely to be the predominant one. Among food, consumption of raw and ...

Adulteration of high quality meat with their inferior/cheaper counterparts has become a common practice in the meat industry, which is not detectable by the naked eye or by eating. To circumvent this problem, molecular methods had been developed. The present study was carried out for detection of meat species with the use of cytochrome b gene variability by duplex PCR. Meat samples from goat, s...

UNLABELLED Allergy to bovine meat and Bovine serum albumin (BSA) is exceptional, especially in the adult life. BSA is considered a minor allergen in cow's milk allergy, but there is little information about this antigen in reactions produced by other beef products as meat. To our knowledge, evolutive studies of beef's allergic patients have not been reported. OBJECTIVE To present one patient ...

UNLABELLED Food Business Operators (FBO) are responsible for the safety of the food they produce and in Ireland those under the regulatory control of the Department of Agriculture, Food and Marine are required to provide summary data on microbiological tests undertaken as part of their food safety controls. These data are provided to the National Reference Laboratory through the 25 private labo...

Meat produced by sheep of various ages has a distinctive, species-specific aroma and flavor profile that some consumers find objectionable, particularly when some of the characteristic flavor notes are overly intense. Because these flavor notes intensify as animals become older, the term “mutton flavor” is commonly used to describe the strong, objectionable flavor that can be present in ovine m...

The aim of the research was to study ornithine cycle as process fixing ammonia and formation urea in body highly productive animals. In our experiments, we used a protein-deficient diet nitrogen substitute for nitrogen-containing materials reveal mechanism action on animals, particular biochemical processes cycle. There are some differences between Bukovinian sheep Askanian meat-wool breed outb...

This paper briefly narrates the historical and present challenges facing sheep herders in the Kyrgyz Republic. Originally these were nomads employing an horizontal and vertical migration system, but Russian conquest and settlement forced this to change to a system of transhumance. The latter, albeit structured in a collective system, was more or less maintained throughout the communist period. ...

introduction the common isoform of fatty acids in animal and herbal lipids are cis fatty acids, however in some sources such as milk and meat of ruminant, the trans fatty acids are more abundant as compared to the plant lipids. the trans fatty acids are very important because they increase the cardiovascular and heart attack. the heart disorders were increased by enhancing the concentration of ...