Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage
Publication date: Available online 11 September 2019Source: Meat ScienceAuthor(s): Folagbayi K. Arowolo, Xing Yang, Morgan E. Blaser, Abigale M. Nicholson, Elli Hosokawa, Jeffrey R. Booth, Catherine T. Jobsis, Ronald L. Russell, Jennifer J. Meudt, Jamie L. Reichert, Thomas D. Crenshaw, Mark P. Richards, Dhanansayan ShanmuganayagamAbstractStudies examining the effects of feeding lipid oxidation products (LOPs) to pigs on pork quality and storage stability have mostly focused on refrigerated storage and produced mixed results. We investigated the effects of adding yellow grease, containing commercially relevant levels of LOP...
Source: Meat Science - September 12, 2019 Category: Food Science Source Type: research

Is it possible to reduce the cooking time of mortadellas using ultrasound without affecting their oxidative and microbiological quality?
This study evaluated the reduction of cooking time of mortadellas using ultrasound (US, 25 kHz) and the effects on the oxidative and microbiological quality of the product. Three cooking conditions were studied: control, cooking time traditionally adopted by the meat industry; TUS and TWUS: cooking with and without US application and 50% reduction of the traditional cooking time, respectively. The application of US did not increase the peroxide, conjugated dienes, and TBARS indices and did not accelerate the protein oxidation. In addition, no significant changes were observed in the color of the mortadellas subjected to ...
Source: Meat Science - September 12, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: December 2019Source: Meat Science, Volume 158Author(s): (Source: Meat Science)
Source: Meat Science - September 12, 2019 Category: Food Science Source Type: research

Editorial
Publication date: Available online 9 September 2019Source: Meat ScienceAuthor(s): (Source: Meat Science)
Source: Meat Science - September 10, 2019 Category: Food Science Source Type: research

Inclusion of the aerial part and condensed tannin extract from Cistus ladanifer L. in lamb diets – Effects on growth performance, carcass and meat quality and fatty acid composition of intramuscular and subcutaneous fat
Publication date: Available online 10 September 2019Source: Meat ScienceAuthor(s): Olinda Guerreiro, Susana P. Alves, David Soldado, Liliana Cachucho, João Almeida, Alexandra Francisco, José Santos-Silva, Rui J.B. Bessa, Eliana JerónimoAbstractThirty-six lambs were used to evaluate the effect of three levels of Cistus ladanifer condensed tannins (CT; 0, 1.25 and 2.5%) and two ways of CT supply (C. ladanifer aerial parts and C. ladanifer CT extract) on lamb growth performance, carcass composition, meat quality and FA composition of intramuscular and subcutaneous fat. The basal diet was composed of dehyd...
Source: Meat Science - September 10, 2019 Category: Food Science Source Type: research

Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards
Publication date: Available online 7 September 2019Source: Meat ScienceAuthor(s): Chandima Gajaweera, Ki Yong Chung, Soo Hyun Lee, Hasini I. Wijayananda, Eung Gi Kwon, Hyun Joo Kim, Soo Hyun Cho, Seung Hwan LeeAbstractThe carcass traits, meat quality traits, and fatty acid profile of two muscles, longissimus thoracis (LT) and semimembranosus (SM), in Hanwoo steers were investigated against the Korean beef quality grade (QG) and yield grade (YG) standards. Back fat thickness and carcass weight most affect the YGs, while the marbling score is the primary determinant of the QGs. The muscle type greatly influenced the meat qua...
Source: Meat Science - September 9, 2019 Category: Food Science Source Type: research

In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies
In this study, ACP treatment at 100 kV for 1, 3 and 5 min was applied to chicken breast samples. Approximately 2 log CFU/g reduction in natural microflora of chicken was achieved within 5 min of treatment and 24 h of storage. The observed reduction was attributed to the reactive oxygen and nitrogen species in cold plasma. For shelf-life study, control and ACP treated samples (100 kV for 5 min) were analysed for the population of mesophiles, psychrotrophs and Enterobacteriaceae as well as sample colour and pH over a storage period of 24 days. On day 24, the population of mesophiles, psychrotrophs and Enterobac...
Source: Meat Science - September 6, 2019 Category: Food Science Source Type: research

Meat quality from pigs fed tomato processing waste
Publication date: Available online 4 September 2019Source: Meat ScienceAuthor(s): Luisa Biondi, Giuseppe Luciano, Dario Cutello, Antonio Natalello, Simona Mattioli, Alessandro Priolo, Massimiliano Lanza, Luciano Morbidini, Antonio Gallo, Bernardo ValentiAbstractSixteen Nero Siciliano pigs were used to investigate the effect of dietary tomato processing waste on meat quality. During 86 days one group (CON, n = 8) received a pelleted conventional diet, while another group (TOM, n = 8) received the same diet in which tomato waste replaced 15% of corn. The dietary treatment did not affect growth performances. The TOM...
Source: Meat Science - September 6, 2019 Category: Food Science Source Type: research

Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)
Publication date: Available online 4 September 2019Source: Meat ScienceAuthor(s): Peter P. Purslow, Robyn D. Warner, Frank M. Clarke, Joanne M. HughesAbstractThis review focuses on the mechanisms responsible for some the achromatic aspects of meat colour (paleness or darkness) due to light scatter from structures within the tissue. Recent investigations have highlighted the role of three key mechanisms contributing to variations in the lightness of meat: (1) Variations in the myofilament lattice spacing, and the resultant changes in myofibril diameter and muscle fibre diameter. A 20% increase in lightness (L* value) betwee...
Source: Meat Science - September 6, 2019 Category: Food Science Source Type: research

Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl
Publication date: Available online 3 September 2019Source: Meat ScienceAuthor(s): Suelem Lima da Silva, José Manuel Lorenzo, Juliana Missio Machado, Marialene Manfio, Alexandre José Cichoski, Leadir Lucy Martins Fries, Marcelo Antonio Morgano, Paulo Cezar Bastianello CampagnolAbstractLow-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The technological and sensory properties were evaluated. The replacement of NaCl by KCl did not significantly affect the color parameters L*, a*, and b*. However, the emulsion stabili...
Source: Meat Science - September 4, 2019 Category: Food Science Source Type: research

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón
Publication date: Available online 2 September 2019Source: Meat ScienceAuthor(s): Camila V. Bis-Souza, Mirian Pateiro, Rubén Domínguez, Ana L.B. Penna, José M. Lorenzo, Andrea C. Silva BarrettoAbstractThe substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The fat replacement resulted in a significant decrease (P ≤...
Source: Meat Science - September 3, 2019 Category: Food Science Source Type: research

Assessment of a probe to measure fat depth of lamb carcases
Publication date: Available online 2 September 2019Source: Meat ScienceAuthor(s): Stephanie M. Fowler, Stephen Morris, David L. HopkinsAbstractDespite the research to ensure Australian prime lamb carcases remain a premium meat, there are no objective carcase assessment tools which enable economic incentives to be translated to producers of high meat yielding lambs. Consequently, a probe developed in Iceland, the Icemeat probe, was investigated as a tool for measuring the tissue depth at the Greville (GR) site. To this end, 1087 lambs were measured at two abattoirs over a period of 4 months using the device and a GR knife...
Source: Meat Science - September 3, 2019 Category: Food Science Source Type: research

The effects of season and post-transport rest on alpaca (Vicunga pacos) meat quality
Publication date: Available online 2 September 2019Source: Meat ScienceAuthor(s): Tamara E. Biffin, David L. Hopkins, Russell D. Bush, Evelyn Hall, Melanie A. SmithAbstractThe effects of season (summer, autumn, winter and spring) and post-transportation rest on alpaca meat quality were investigated in 160 castrated male alpacas (23 ± 1 month of age) over a 12 month period. Twice per season, animals were randomly allocated to consignment groups of 20, transported 4 h to slaughter and allocated to either of two treatment groups: (1) overnight lairage pre slaughter (Direct) and (2) seven day rest period with ...
Source: Meat Science - September 3, 2019 Category: Food Science Source Type: research

Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks
In conclusion, the three-step SV did not lead to bacterial proliferation or compromise the storage life of cooked products. (Source: Meat Science)
Source: Meat Science - September 3, 2019 Category: Food Science Source Type: research

Evaluation of an automated assessment system for ear and tail lesions as animal welfare indicators in pigs at slaughter
Publication date: Available online 30 August 2019Source: Meat ScienceAuthor(s): Lara Blömke, Nina Volkmann, Nicole KemperAbstractThe aim of this pilot study was to develop and evaluate an automated system for the assessment of ear and tail lesions as welfare indicators in pigs at the abattoir. A camera-based system was constructed to enable automatic assessment. This was evaluated in comparison to a standard observer, defined as skilled human veterinary observer, based on 5952 carcasses. We detected significant values for ear lesions (sensitivity, 77.0; specificity, 96.5; accuracy, 95.4%) and good values for tail lesi...
Source: Meat Science - August 31, 2019 Category: Food Science Source Type: research

Adding lysine and yeast extract improves sensory properties of low sodium salted meat
Publication date: Available online 29 August 2019Source: Meat ScienceAuthor(s): Vitor A.S. Vidal, Jaqueline B. Santana, Camila S. Paglarini, Maria A.A.P. da Silva, Mônica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz, Marise A.R. PollonioAbstractThe partial reduction of Sodium Chloride (NaCl) and the use of lysine, yeast extract and substitute salts Potassium Chloride (KCl) and Calcium Chloride (CaCl2) in the characteristics of salted meat was investigated. Proximate composition, physicochemical properties (pH, water activity, lipid oxidation), instrumental analysis (color, shear force), microbiological analysis (to...
Source: Meat Science - August 30, 2019 Category: Food Science Source Type: research

Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig
Publication date: Available online 28 August 2019Source: Meat ScienceAuthor(s): Ana Isabel Carrapiso, Juan Florencio Tejeda, José Luis Noguera, Noelia Ibáñez-Escriche, Elena GonzálezAbstractThe aim of this study was to research the effect of the genetic background (Retinto, Torbiscal, and their reciprocal crosses) on the subcutaneous fatty acids and the sensory characteristics of dry-cured shoulders from Iberian pig, and also to investigate whether there is some interaction between genotype and diet composition when pigs are reared indoors, to obtain information to improve the selection strategi...
Source: Meat Science - August 29, 2019 Category: Food Science Source Type: research

Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature
In conclusion, CTS coating as edible packaging material can be used in meat products preservation. (Source: Meat Science)
Source: Meat Science - August 29, 2019 Category: Food Science Source Type: research

Evaluation of rumen temperature as a novel indicator of meat quality: Rumen temperature and haematological indicators of stress during the pre-slaughter period as predictors of instrumental meat quality in bulls
Publication date: December 2019Source: Meat Science, Volume 158Author(s): N.H. Rutherford, F.O. Lively, G. ArnottAbstractThe use of new technologies such as rumen temperature boluses, together with the collective assessment of an animal stress responses may have the potential to act as an indicator of meat quality. Therefore, the objective of this study was to evaluate rumen temperature as a novel indicator of meat quality, by investigating its relationship with welfare measures and instrumental meat quality. The study involved 42 Holstein bulls (15.8 ± 0.08 months of age), which were transported 42 km to a ...
Source: Meat Science - August 29, 2019 Category: Food Science Source Type: research

Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle
Publication date: Available online 25 August 2019Source: Meat ScienceAuthor(s): Patricia M. Ramos, Shelby A. Wright, Eduardo F. Delgado, Edzard van Santen, D. Dwain Johnson, Jason M. Scheffler, Mauricio A. Elzo, C. Chad Carr, Tracy L. SchefflerAbstractBeef from Bos taurus indicus is associated with toughness compared to Bos taurus taurus, suggesting there is antagonism between adaptability to heat and beef quality. Resistance to cellular stress in muscle may be protective postmortem, thereby delaying its conversion to meat. Therefore, our objective was to determine pH decline, calpain-1 and caspase 3 activation, and proteo...
Source: Meat Science - August 26, 2019 Category: Food Science Source Type: research

Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx)
Publication date: Available online 22 August 2019Source: Meat ScienceAuthor(s): Tersia Needham, Johannes G. Laubser, Radim Kotrba, Daniel Bureš, Louwrens C. HoffmanAbstractThe physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force and CIE Lab colour) of vacuum-packaged longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were determined for male (n = 6) and female (n = 6) eland during a 35-day post-mortem ageing period at 4 °C. The BF and LTL muscles reached maximum tenderness (57 to 67 N) at Day 17 and 21, respectively, but could still be con...
Source: Meat Science - August 24, 2019 Category: Food Science Source Type: research

Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study
Publication date: Available online 22 August 2019Source: Meat ScienceAuthor(s): Bjørg Egelandsdal, Marije Oostindjer, Ellen-Margrethe Hovland, Bolette Okholm, Kristin Saarem, Frøydis Bjerke, Lene Ruud, Vladana Grabež, Anna HaugAbstractIn 2006, the European Commission approved nutrition and health claim regulations of foods to stimulate healthier choices. To document how commercial, minced beef meat complied with regulations, meat samples from 72 carcasses were analysed. These samples were a source of niacin (B3), pyridoxine (B6), phosphorus and iron (cow meat only), and a rich source of protein, monounsatura...
Source: Meat Science - August 24, 2019 Category: Food Science Source Type: research

The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meat
Publication date: Available online 21 August 2019Source: Meat ScienceAuthor(s): Alessandro Dal Bosco, Simona Mattioli, Zsolt Matics, Zsolt Szendrő, Zsolt Gerencsér, Alice Cartoni Mancinelli, Melinda Kovács, Marco Cullere, Cesare Castellini, Antonella Dalle ZotteAbstractThe present research studied the effect of liquorice extract (in feed and/or directly in burgers) on the shelf-life of rabbit meat. Before weaning, 28 individually caged rabbit does with their litters were divided in two dietary groups: Control, receiving a commercial diet, and Liquorice, receiving the Control diet supplemented with 6 g liqu...
Source: Meat Science - August 22, 2019 Category: Food Science Source Type: research

Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)
Publication date: Available online 20 August 2019Source: Meat ScienceAuthor(s): Tersia Needham, Johannes G. Laubser, Radim Kotrba, Daniel Bureš, Heather Smyth, Louwrens C. HoffmanAbstractThe sensory attributes of the longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were compared for male (n = 6) and female (n = 6) eland. Descriptive sensory analysis showed that the meat from cows, and the BF muscle, had greater overall flavour scores, primarily characterized as beef-like flavour (r = 0.926). Unfavourable aroma and flavour attributes received low scores, indicating good potential for...
Source: Meat Science - August 21, 2019 Category: Food Science Source Type: research

Effect of testosterone on the differentiation control of stromal vascular cells isolated from longissimus muscle of Hanwoo beef cattle
Publication date: Available online 19 August 2019Source: Meat ScienceAuthor(s): Delgerzul Baatar, Hwang Seong GuAbstractTestosterone, as an influential factor in marbling score, requires strict management for uniform development of adipocytes in-between muscle bundles. Present study investigated effect of castration timing and testosterone levels on adipocyte development using SVCs. Isolated SVCs exhibited classical MSC markers, CD31−, CD34−, CD45−, CD90+, and CD105+. ELISA analysis indicated that serum testosterone concentration was highest in non-castrated calves while no significant difference was obse...
Source: Meat Science - August 19, 2019 Category: Food Science Source Type: research

Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking
In this study, effects of ingoing nitrite level (0, 50, 100 and 150 mg/kg), use of sodium ascorbate, addition of starter culture (Lactobacillus plantarum GM77 + Staphylococcus xylosus GM92) and cooking level (control, medium, medium well, well done and very well done) on nitrosamine formation in heat-treated sucuk, a type of semi-dry fermented sausage, were investigated. The use of ascorbate had no significant effect on NDMA (N-Nitrosodimethylamine) and NPIP (N-Nitrosopiperidine) contents in the presence of starter culture. A higher NPYR (N- Nitrosopyrrolidine) content was detected in the group with starter culture a...
Source: Meat Science - August 19, 2019 Category: Food Science Source Type: research

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum
Publication date: Available online 16 August 2019Source: Meat ScienceAuthor(s): Jamie Cafferky, Torres Sweeney, Paul Allen, Amna Sahar, Gerard Downey, Andrew Cromie, Ruth M. HamillAbstractThe aim of this study was to calibrate chemometric models to predict beef M. longissimus thoracis et lumborum (LTL) sensory and textural values using visible-near infrared (VISNIR) spectroscopy. Spectra were collected on the cut surface of LTL steaks both on-line and off-line. Cooked LTL steaks were analysed by a trained beef sensory panel as well as undergoing WBSF analysis. The best coefficients of determination of cross validation (R...
Source: Meat Science - August 17, 2019 Category: Food Science Source Type: research

Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products
Publication date: Available online 13 August 2019Source: Meat ScienceAuthor(s): Slim Smaoui, Hajer Ben Hlima, Ahlem Chakchouk Mtibaa, Mariam Fourati, Imen Sellem, Khaoula Elhadef, Karim Ennouri, Lotfi MellouliAbstractThe growing demand for natural food preservatives has promoted investigations on their application for preserving perishable foods. Consequently, the meat market is demanding natural antioxidants, free of synthetic additives and able to diminish the oxidation processes in high-fat meat and meat products. In this context, the present review discuss the development of healthier and shelf stable meat products by ...
Source: Meat Science - August 15, 2019 Category: Food Science Source Type: research

Evaluation of rumen temperature as a novel indicator of meat quality: Rumen temperature, and haematological indicators of stress during the pre-slaughter period as predictors of instrumental meat quality in bulls
Publication date: Available online 12 August 2019Source: Meat ScienceAuthor(s): Naomi Heather Rutherford, Francis Owen Lively, Gareth ArnottAbstractThe use of new technologies such as rumen temperature boluses, together with the collective assessment of an animal stress responses may have the potential to act as an indicator of meat quality. Therefore, the objective of this study was to evaluate rumen temperature as a novel indicator of meat quality, by investigating its relationship with welfare measures and instrumental meat quality. The study involved 42 Holstein bulls (15.8 ± 0.08 months of age), which wer...
Source: Meat Science - August 13, 2019 Category: Food Science Source Type: research

Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks
Publication date: Available online 10 August 2019Source: Meat ScienceAuthor(s): Furkan Turker Saricaoglu, Sadettin TurhanAbstractThe performance of mechanically deboned chicken meat protein (MDCM-P) coatings containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the storage quality of heat treated sucuks during 45 days of storage at 4 °C. The sucuk slices were divided to 4 groups as uncoated, coated with MDCM-P solution, coated with MDCM-P solution containing 1.5% TEO and MDCM-P solution containing 1.5% CEO. Physical, chemical and microbial properties of sucuk samples were analyzed on 0, 1...
Source: Meat Science - August 12, 2019 Category: Food Science Source Type: research

Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties
Publication date: Available online 8 August 2019Source: Meat ScienceAuthor(s): Youn-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, Ji-Hun Choi, Yun-Sang Choi, Hyun-Wook KimAbstractThe aim of this study was to determine the relationship between in vitro antioxidant capacity of soy sauces and its impact on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage. Three commercial soy sauces were used: industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS). In vitro antioxidant capacity, KS showed the highest total phenol content, whereas IS and ...
Source: Meat Science - August 9, 2019 Category: Food Science Source Type: research

Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying
Publication date: Available online 8 August 2019Source: Meat ScienceAuthor(s): D. Andueza, A. Listrat, D. Durand, J. Normand, B.P. Mourot, D. GruffatAbstractThe aim of this study was to compare visible-near-infrared spectroscopy (VIS/NIRS) models developed from fresh or freeze-dried samples for predicting the fatty acid (FA) composition of beef samples. The hypothesis tested is that the removal of water from samples could improve the VIS/NIRS model performance. A total of 454 beef samples obtained from different bovine muscles were used. No significant differences were found in the performance of VIS/NIRS models developed ...
Source: Meat Science - August 9, 2019 Category: Food Science Source Type: research

Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation
This study investigated how UV-C affected the microbial load of pork, inoculated with Yersinia (Y.) enterocolitica and Brochothrix (B.) thermosphacta. The initial effect as well as the effect after 1, 7 and 14 days of storage were investigated. Additionally, the meat quality parameters color, pH value, myoglobin redox form percentages and antioxidant capacity were analyzed. During storage, the bacterial load on pork was significantly reduced up to 1.2 log10 using doses of 408 or 2040 mJ/cm2. In contrast to this, in vitro experiments with bacterial suspensions showed that calculated UV doses of 16.16 and 19.30 mJ/cm2 ...
Source: Meat Science - August 9, 2019 Category: Food Science Source Type: research

Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain
Publication date: Available online 6 August 2019Source: Meat ScienceAuthor(s): C. Díaz-Caro, S. García-Torres, A. Elghannam, D. Tejerina, F.J. Mesias, A. OrtizAbstractSpanish consumers have a strong preference for Iberian meat products, as they perceive them to be of extra sensorial and nutritional quality. The production of these meat products depends on multiple variables, such as genetics, livestock production systems and, above all, the feed provided. The aim of this paper is to study the preferences of Spanish consumers for the various types of Iberian dry-cured ham, analysing whether they are willing to...
Source: Meat Science - August 7, 2019 Category: Food Science Source Type: research

An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen
Publication date: Available online 31 July 2019Source: Meat ScienceAuthor(s): B. Mikołajczak, E. Iwańska, A. Spychaj, B. Danyluk, M. Montowska, B. Grześ, J.K. Banach, R. Żywica, E. PospiechAbstractThe aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both t...
Source: Meat Science - August 2, 2019 Category: Food Science Source Type: research

The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage
Publication date: Available online 31 July 2019Source: Meat ScienceAuthor(s): Megan K. North, Antonella Dalle Zotte, Louwrens C. HoffmanAbstractThirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 weeks). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Colour, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined. Querceti...
Source: Meat Science - August 2, 2019 Category: Food Science Source Type: research

Professor Voster Muchenje, 1972–2019
Publication date: December 2019Source: Meat Science, Volume 158Author(s): Cletos Mapiye, Joseph Francis, Kennedy Dzama, Louwrens C. Hoffman (Source: Meat Science)
Source: Meat Science - July 27, 2019 Category: Food Science Source Type: research

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham
This study aimed to reveal the flavor formation and elucidate the key components responsible for the Dahe black pig dry-cured ham. In this study, 172 hams were processed using the traditional method, and volatile flavor compounds of 24 hams were investigated using gas chromatography–mass spectrometry (GC–MS) and comprehensive multivariate data analysis. 407 volatile flavor compounds were identified during total ripening process of hams, the amount of flavor components gradually increased with the increase in the processing period, reaching 187 species after ripening for 630 days. However, the principal flavor...
Source: Meat Science - July 26, 2019 Category: Food Science Source Type: research

The NT5E gene variant strongly affects the degradation rate of inosine 5′-monophosphate under postmortem conditions in Japanese Black beef
Publication date: Available online 26 July 2019Source: Meat ScienceAuthor(s): Tomohiko Komatsu, Masataka Komatsu, Yoshinobu UemotoAbstractInosine 5′-monophosphate (IMP) contributes to the umami taste in Japanese Black beef. In a previous study, it was suggested that single nucleotide polymorphisms (SNPs) in the ecto-5′-nucleotidase (NT5E) gene affect the concentration of IMP under postmortem conditions by regulating NT5E enzymatic activity in Japanese Black beef. The present study showed that the degradation rate of IMP in Japanese Black beef was significantly different among NT5E genotypes in the middle stage ...
Source: Meat Science - July 26, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: November 2019Source: Meat Science, Volume 157Author(s): (Source: Meat Science)
Source: Meat Science - July 26, 2019 Category: Food Science Source Type: research

Pre-slaughter stress and horn status influence physiology and meat quality of young bulls
Publication date: Available online 23 July 2019Source: Meat ScienceAuthor(s): A.-M. Reiche, J.-L. Oberson, P. Silacci, J. Messadène-Chelali, H.D. Hess, F. Dohme-Meier, P.-A. Dufey, E.M.C. TerlouwAbstractThe study used 81 young bulls, half of which were disbudded at 7 weeks of age. The effects of horn status during rearing and of acute physical and emotional stress just before slaughter on the physiological status at slaughter and subsequent meat quality were investigated. Bulls were reared in groups containing i) only bulls with horns, ii) only bulls without horns, or iii) mixed (half with, and half without horns). ...
Source: Meat Science - July 24, 2019 Category: Food Science Source Type: research

The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat
Publication date: Available online 17 July 2019Source: Meat ScienceAuthor(s): Davor Daniloski, Anka Trajkovska Petkoska, Kata Galić, Mario Ščetar, Mia Kurek, Rozita Vaskoska, Tatjana Kalevska, Daniela Nikolovska NedelkoskaAbstractThe aim of this study was to investigate the permeability properties of synthetic polymeric materials and their influence on the quality of packed chilled pork. Barrier properties of biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex), were tested on three gases: oxygen, carbon dioxide ...
Source: Meat Science - July 18, 2019 Category: Food Science Source Type: research

Growth, carcass characteristics, cut yields and meat quality of lambs finished with zilpaterol hydrochloride and steroid implant
Publication date: Available online 18 July 2019Source: Meat ScienceAuthor(s): M. Ángeles López-Baca, Marco Contreras, Humberto González-Ríos, Ulises Macías-Cruz, Noemí Torrentera, Martín Valenzuela-Melendres, Adriana Muhlia-Almazán, Sergio Soto-Navarro, Leonel Avendaño-ReyesAbstractForty hairbreed male lambs were used to evaluate the effects of zilpaterol hydrochloride (ZH, 0 and 0.15 mg/kg BW) and steroid implant (SI, without and with 52.5 mg trenbolone acetate and 7.5 mg 17β-estradiol) on feedlot performance, carcass characteristics, non-carcass co...
Source: Meat Science - July 18, 2019 Category: Food Science Source Type: research

The effects of dietary quercetin supplementation and sex on the fatty acid profile of rabbit meat, dissectible fat and caecotrophes
This study examined the effects of dietary quercetin on the fatty acid (FA) profile of rabbit caecotrophes, dissectible fat, Longissimus thoracis et lumborum (LTL) muscle and hindleg (HL) meat. Sixteen male and sixteen female New Zealand White rabbits were fed a control or quercetin-supplemented (2 g quercetin dihydrate/kg feed) diet from 5 to 12 weeks old, then slaughtered. Caecotrophes were collected from the gut, and the dissectible fat, LTL and deboned HL were sampled. Lipids in the samples were transmethylated, then identified and quantified using GC-FID. Quercetin-supplementation increased C18:0 in the fat, and C...
Source: Meat Science - July 14, 2019 Category: Food Science Source Type: research

CIELAB color paths during meat shelf life
Publication date: Available online 11 July 2019Source: Meat ScienceAuthor(s): Begoña Hernández Salueña, Carlos Sáenz Gamasa, José Manuel Diñeiro Rubial, Coro Alberdi OdriozolaAbstractMeat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin. Color evolution depicts characteristic color paths in CIELAB color space. During oxidation the model explains the approximately constancy of L*, b* and hab...
Source: Meat Science - July 12, 2019 Category: Food Science Source Type: research

Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality
Publication date: Available online 11 July 2019Source: Meat ScienceAuthor(s): Obert C. Chikwanha, Erika Moelich, Pieter Gouws, Voster Muchenje, Joubert Van E. Nolte, Michael E.R. Dugan, Cletos MapiyeAbstractThe study evaluated shelf-life and sensory quality of meat from lambs fed finisher diets containing increasing levels of grape pomace (GP; 0, 5, 10, 15 and 20% GP/kg DM). Color, antioxidant activity and lipid oxidation of the longissimus lumborum were evaluated on different storage times (days 1, 3, 5, 7 and 9) post-slaughter using overwrapped air-permeable packaging. Treatments 0, 10 and 20% GP/kg DM were used for eval...
Source: Meat Science - July 12, 2019 Category: Food Science Source Type: research

Valuation of observable attributes in differentiated beef products in Chile using the hedonic price method
Publication date: Available online 11 July 2019Source: Meat ScienceAuthor(s): Jaime Fernández, Oscar Melo, Rafael Larraín, Macarena FernándezAbstractBeef imports in Chile have increase annually by close to 10% in the past 10 years, threatening the national industry. Understanding the importance of different attributes may help guide a strategy for the local beef industry. Thus, the goal of the study was to identify which attributes observable at the point of sale influence the beef buying process. The sample was a set of 406 price observations, search attributes (intrinsic and extrinsic cues), and cr...
Source: Meat Science - July 12, 2019 Category: Food Science Source Type: research

Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
Publication date: Available online 8 July 2019Source: Meat ScienceAuthor(s): Mariana Cap, Sergio Vaudagna, Marina Mozgovoj, Trinidad Soteras, Adriana Sucari, Marcelo Signorini, Gerardo LeottaAbstractSeveral studies have been conducted to verify the decontamination potential of electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to t...
Source: Meat Science - July 8, 2019 Category: Food Science Source Type: research

Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles
Publication date: Available online 5 July 2019Source: Meat ScienceAuthor(s): della Malva Antonella, De Palo Pasquale, Lorenzo Josè Manuel, Maggiolino Aristide, Albenzio Marzia, Marino RosariaAbstractThe aim of this study was to evaluate the effect of post-mortem aging on tenderness development and proteolysis of myofibrillar proteins in 3 different horse muscles. Warner–Bratzler shear force decreased during aging in all muscles, showing the lowest values in longissimus lumborum (LL) in all sampling points. Myofibril fragmentation index significantly increased in LL and semimembranosus (SM) muscles throughout a...
Source: Meat Science - July 6, 2019 Category: Food Science Source Type: research

Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes
The objective of this study was to evaluate the effect of different dry aging temperatures on the behavior of Listeria innocua used as a surrogate of L. monocytogenes. The process was performed in boneless loin pieces for up to 42 days at 2 and 8 °C. The behavior of L. innocua was influenced by the temperature, aging time, and the water activity of the beef surface (P 
Source: Meat Science - July 5, 2019 Category: Food Science Source Type: research