The objective of this study was to compare carcass characteristics of a newly introduced breed, the Waguli (Wagyu x Tuli), with the carcass characteristics of the Brahman breed. Brahman cattle are used extensively in the Southwest of the United States because of their tolerance to adverse environmental conditions. However, Brahman carcasses are discounted according to the height of their humps ...

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...

in order to study the effects of artichoke leaf powder on the quality parameters of thigh and breast meat and the fatty acids profile of breast meat, 240 day-old japanese quails were used. the brids were assigned to 4 treatments including basal diet (control), basal diet supplemented with levels of 15 and 30 g/kg artichoke powder and 300 mg/kg vitamin e with 4 replicates for each treatment in a...

The objectives of this study were to examine the effects of castration on the calpain proteinase system (mu-calpain, m-calpain, and calpastatin) activities and meat tenderness. Six each, MARC III bulls and steers were slaughtered at approximately 12 mo of age. Longissimus muscle samples were obtained for determining myofibril fragmentation index, Warner-Bratzler shear force, and sensory panel e...

Meat quality score and its composite traits of the Hungarian Large White pigs were analyzed using the national station test database for the period of 1994-2005. Th e distribution of the meat quality score was substantially diff erent from the normal distribution and the average score of the population was close to the possible maximum. Based on the results the traits can hardly be improved by ...

Larger processing equipment to produce minced meat could affect its structure due intensive and a high energy intake in the mass. To assess if this would result alterations quality, finely chopped (FCM) was added different concentrations (15, 30, 45, 60, 75, 90, 100%) quality parameters were analyzed. FCM used simulate intensity of an unintended destruction cells various processes. The amount n...

This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when ...

The objective of this study was to compare postmortem meat quality traits and consumer acceptance of sensory qualities in Duroc, Landrace, Meishan, and Yorkshire pork, for both the fresh and cooked forms. A total of 134 pigs were evaluated. Meishan pork showed the lowest pH45 min and pH24 h values and the highest drip loss and lightness values. In the consumer evaluation of the fresh meat, the ...

The aim of this study was to determine consumer ability to discern different levels of beef tenderness established by Warner-Bratzler shear (WBs). A panel of 220 people evaluated 60 samples of longissimus thoracis using a 5-point intensity scale (1: very tough; 5: very tender). Samples differed for commercial category, breed of animals and ageing length of meat. Shear force was measured by Inst...