the purpose of this study was to determine the socio-economic and intellectual factors affecting the imported meat preferences of consumers and to reveal the personal prioritized preferences of buyers consuming domestic meat and imported meat. the study was carried out in izmir, the third city of turkey, where face-to-face interviews were conducted in 300householdswhose occupants shop at hyperm...

many xenobiotic and natural compounds such as testosterone have been used and sometime misused to improve the growth of cattle and other livestock animals. in order to control the testosterone hormone residues in meat and to ensure the safety of iranian consumers, a monitoring system must be put in place to address the concerns. the present study was undertaken to detect and quantify the levels...

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...

This study was conducted at the Kumasi Abattoir Company Limited (K.A.C.L) in Ghana to assess the effect of pre-slaughter handling on welfare and meat quality of cattle. Behaviour measurements were done on 200 cattle pre-slaughter and the methods by which the cattle were handled were recorded to evaluate the effect of pre-slaughter handling on their welfare. Ultimate pH24 and percent cooking los...

Carcass and meat quality of Thai native cattle, fattened for 2 years on Guinea grass (Panicum maxima) and Guinea grass-legume (Stylosanthes guianensis) pastures, were investigated in twelve 3-years old males. Groups had similar carcass quality except for kidney fat percentage (higher in cattle of the grass-legume group). This group also had a lighter meat (Longissimus dorsi, Infraspinatus) than...

Bovine viral diarrhea virus (BVDV) is a pestivirus that is enzootic in most cattle populations throughout the world. This virus is present throughout the body of persistently infected (PI) cattle. Previous research has not assessed the cooking temperature at which BVDV in meat from PI cattle can be inactivated. Therefore, muscle tissue from 6 PI cattle was harvested, refrigerated, frozen, and h...

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attrib...

Meat from pasture-fed cattle can have high contents of α-tocopherol and other anti-oxidants originating from naturally occurring compounds present in grasses. However, meat from pasture-fed cattle may have an increased demand for endogenous anti-oxidants because of its high content of polyunsaturated fatty acids, which in turn, may affect its colour and lipid stability. In the work described, w...

Variations in texture were determined for 10 day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13-16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4 N/cm². Simme...