Meat texture and some biochemical characteristics that could influence meat tenderness were studied in rabbit loins. Rabbits from three synthetic lines were compared, lines V and A selected for litter size at weaning and line R selected for growth rate between weaning and slaughter time. The activities of cathepsins, collagen content and textural properties measured by Warner-Bratzler (WB) shea...

this study was conducted to investigate the effects of different levels of zinc sulfate and chromium picolinate on the performance, immune response and meat quality of japanese quails under heat stress condition. the birds (n = 540; 7-d-old) were randomly assigned to 9 treatment groups consisting of 3 replicates of 20 birds each in a 3 × 3 factorial arrangement of treatments [zinc (0, 40, 80 mg...

the aim of this study was to investigate the effects of preslaughter shackling durations on some blood parameters, breast and thigh meat quality traits, and muscle metabolites in broilers. the effects of shackling were determined in a group of ross 308 broilers (240 birds) aged 42 days. four shackling treatments were used in experimental tests: shackling of broilers for 10 (group g10; as contro...

Near-infrared reflectance spectra (1,100 to 2,498 nm) were collected on beef longissimus thoracis steaks for the purpose of establishing the feasibility of predicting meat tenderness by spectroscopy. Partial least squares (PLS) analysis (up to 20 factors) and multiple linear regression (MLR) were used to predict cooked longissimus Warner-Bratzler shear (WBS) force values from spectra of steaks ...

Heifers (n=47) were slaughtered and hung conventionally in an industrial meat plant. Electrical impedance (Py) and conductivity (EC) were studied for their ability to indicate or predict selected meat quality attributes i.e. Warner-Bratzler shear force (WBSF), sensory tenderness, texture, flavour and acceptability, water holding capacity (WHC) and colour. pH, electrical impedance (meat check) a...

Karamucki T., Gardzielewska J., Rybarczyk A., Jakubowska M., Natalczyk-Szymkowska W. (2011): Usefulness of selected methods of colour change measurement for pork quality assessment. Czech J. Food Sci., 29: 212–218. A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried ou...

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have ...