This study was aimed at developing value-added low sodium chloride (NaCl), phosphate-free restructured patties using minced channel catfish (Ictalurus punctatus) belly flap meat. The effect of microbial transglutaminase (MTGase) and nonmeat proteins (isolated soy protein, ISP, and whey protein concentrate, WPC; 1.7%, respectively) alone and in combination were evaluated to improve cooking yield...

Structural and functional properties of the skeletal muscle determine the meat quality in agriculturally used animals. Post-mortem changes of these properties vary among individual animals and can eventually lead to occurrence of poor meat quality depending on environmental conditions at slaughter. In pigs, as well as in poultry species, the PSE meat condition [pale, soft, exudative meat] predo...

ABSTRACT: Video image analysis (VIA) images from grain-fi nished beef carcasses [n = 211; of which 63 did not receive zilpaterol hydrochloride (ZIL) and 148 received ZIL before harvest] were analyzed for indicators of muscle and fat to illustrate the ability to improve methodology to predict saleable meat yield of cattle fed and not fed ZIL. Carcasses were processed in large commercial beef pro...

In this study, morphometric measurement, meat yield, moisture, pH, protein, fat, fatty acids and ash content were determined in a total of 102 (15 female 87 male) freshwater crab (Potamon persicum Pretzmann,1962) caught from Aşağı Yukarı Çay Pertek, Tunceli. Meat yield male crabs found to be as 12.75±0.38% 10.93±0.32%, respectively. It has been observed that moisture protein amounts higher than...

Twenty six adult reindeer steers (>3 years old) were used in a study to evaluate the effect of electrical stimulation (ES) on the quality of hot-boned, rapidly frozen shoulder meat and of the striploin (M. longissimus, LD) from carcasses held at +3°C for 48h. Carcass yield and composition was determined from the left carcass half from which the shoulder meat was not removed. The shoulder meat w...

To determine the optimum meat mixture combination, the effects of different meat sources on physical, chemical, and sensory properties of cooked or stored meat patties were investigated using a response surface methodology mixture design. Meat patties were prepared using chicken, turkey, beef, and beef back fat. They were divided 2 groups, with 1 group cooked and 1 group stored. The first part ...

Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. A number of papers have been published addressing ways to optimize the textural characteristics of broiler breast meat. Changes in broiler processing procedures and processing ti...

Stud breeders, farmers and meat traders have considered carcass conformation or shape in sheep an important trait. This trait can be assessed on either carcasses or live animals for slaughter and breeding. Nevertheless, there is no single universally accepted de®nition of the term carcass conformation across the sheep industry. The use of the word carcass conformation in the sheep industry is f...

Several studies have shown that feeding of an energy-dense diet over short periods to cull cows could be profitable in terms of increased saleable yield and improved carcass conditions. Although the application of growth promoters, such as anabolic implants and beta agonists, in finishing of cull cows have been recorded, there is no conclusive evidence as to the timing and duration of beta agon...

This study was designed to evaluate the relationship between marbling score and breed-type (Bos taurus vs < or = 1/4 Bos indicus) on palatability of cooked beef. One thousand six hundred sixty-seven steers and heifers (1,337 Bos taurus and 330 Bos indicus x Bos taurus crosses) that had been managed and fed alike were used. Shear force and tenderness rating indicated that meat from Bos indicus c...