The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, vitamin B12, could be affected by this handling. This study aimed assess B12 losses Algerian Hamra lamb caused (06 months at -18 °C) boiling for 45 minutes 80 °C with regard modifications water-holding capacity (WHC). Samples of Longissim...

The relationships between glycolytic potential and growth performance, carcass traits, and pork quality were investigated in a group of 72 pigs from the same genetic line. Glycolytic potential (GP) was determined on live-animal biopsy samples and postmortem samples taken from the longissimus muscle, and free glucose concentration was measured on the exudate from the longissimus muscle taken pos...

carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. the aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°c. sweet corn was also provided in a simil...

Summa y and Cmlusions The losses of nutrients in the cooking and plate waste of milk, eggs, fish and meat and the losses in the storage and preparation of vegctables have been studied. Records are presented also of waste in school and other canteens. Scrambling is the most wasteful method of cooking eggs. Thermostatically controlled panv would reduce the waste in cooking eggs. The filleting of ...

Quality of glazed (G) and non-glazed air-blast frozen rainbow trout (Oncorhynchus mykiss) was evaluated after applying different modern (M: microwave oven; U: ultrasonic; HVEFT: high voltage electrical field; O: ohmic heating) and conventional (S: steam cooking; W: water; R: refrigeration) thawing methods. Glazed frozen samples thawed by modern and conventional methods showed an increase in pro...

This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and DBabiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Pr...

The study aimed to evaluate meat yield and quality of Hac Phong chickens. A total 100 birds (50 males 50 females)from 1 days agewas raised at the experimental station Faculty Animal Science, Vietnam National University Agriculture . chickens were fed ad libitum with a complete compound feed. Twenty (10 10 females) slaughtered 20 weeks age an average live weight 1303.70 kg. results found carcass...

This study is to evaluate the effects of mineral detoxified nano-sulfur dispersion (DSD) on growth performance, fecal score, microbiota, gas emissions, blood profile, nutrient digestibility, and meat quality in finishing pigs. A total 160 pigs with an initial body weight (BW) 54.90 ± 5.10 kg were randomly assigned two treatments including basal diet 10 ppm DSD. During wk trial, there no differe...

in heat-stressed broiler chickens. One hundred and twenty chicks were allocated into four groups of 30 each. Group A (feed restriction), B restriction + L-serine), C (ad libitum) D libitum L-serine). Feed (20%) was implemented on days 7–14, L-serine (200 mg/kg) provided orally from 1–14. Seven chickens slaughtered each group at 35 old to determine meat drip loss, cooking loss pH; tibia bone wei...

The current study was carried out to perform QTL mapping on swine chromosome 6 (SSC6) associated to meat quality traits. The F2 population was produced by outbreed crossing using two native Brazilian breed Piau boars and 18 commercial sows. A total of 557 F2 animals were genotyped for 13 microsatellite markers. The traits evaluated on the F2 population were: pH measured 45 minutes and 24 hours ...