Search for Tenderness

Breed and Age Effects on Quality Traits of Pakistani Buffalo Beef

Arif Khan, Abdur Rahman, Shoail Akhtar, Siraj Uddin, Zahid Ullah and Nazir Ahmad

...lding capacity (WHC) and tenderness and sarcomere lenth of the two buffalo breed beef samples were investigated. A two x three factorial design was used to analyze the beef quality characteristic data in Genstat software. Breed and animal age had significant and their interaction has significant (P < 0.05) effects on marbling. Animal age group and their (breed x age) interaction had significant effect on the Water holding capacity (WHC). Breed effect on WHC...

Dietary Supplementation with Oregano and Linseed in Garganica Suckling Kids: Effects on Growth Performances and Meat Quality

Pasqua Rotondi¹, Maria Antonietta Colonna¹, Giuseppe Marsico¹, Francesco Giannico¹, Marco Ragni¹ and Anna Maria Facciolongo^2,*

..., but it influenced meat tenderness, that was lower (P<0.01) in meat from kids receiving oregano, probably due to the lesser (P<0.05) fat content of their meat. The use of oregano also resulted in a lower muscle fat oxidation and in a better meat flavour. As for human health, the dietary supplementation with linseed improved the muscle fatty acid composition, resulting in higher levels of α-linolenic acid (P<0.05) and in a lower n-6/n-3 ratio.

Relation of Electrical Stimulation to Meat Standard

Anwar Ali^1,5*, Horia Shaukat², Munir Ahmed^3,5, Ahmed Bostani⁴ and Syed Ashiq Hussain³

...so found to enhance meat tenderness and to boost meat sensory attributes. But it may also have adverse effects on some meat quality characteristics like holding capacity of water and other one is color. To get the desirable effects from electrical stimulation, it should adequately along with other methods. In spite of a wide exploration and study on electrical stimulation, the fact that it has been explored and investigated thoroughly in a number of countries ...

Relationship Between Meat Quality Characteristics, Intramuscular Fat and Marbling in Greek Cattle Carcasses

Masouras P.K.1, Nikolaou K.1,2, Laliotis G.P.1*, Koutsouli P.1, Bizelis I.1

..., drip and cooking loss, tenderness and IMF. Marbling was estimated using an image analysis approach. Samples of Greek Red had higher a* value (P<0.05) compared to those obtained from crossbreds. Female samples revealed higher (P<0.05) values of L* compared to male. Significant correlations were observed between some of the determined meat quality parameters. A strong correlation (r = 0.798; P<0.01) was noted between IMF and marbling content. The regr...

Impact of Drinking Saline Water on Meat Production and Muscles Structures of Barki Lambs

Mohamed Ali Zayed

...aluation (aroma, flavor, tenderness, juiciness, and palatability) for the three types of muscles for lambs kept on fresh water against to those drinking saline water. A micrograph of a section BF muscle of lambs that drinking fresh water showing intact muscle fibers, however the lambs that drinking saline water showing relative atrophy of muscle fibers. While LD muscle of lambs which drinking ...

Effect of Herbal Marination on The Quality Characteristics of Broiler Meat

Nur Prabewi , Supriyanto, Budi Purwo Widiarso*

...nbsp;low antioxidant and tenderness value, and protein instability upon heating, thus it needs special treatment. Marination is a flavored liquid that serves as the ingredients of the meat marinated, and is usually used to improve the yield and shelf-life of meat. The research aims to study the effect of herbal marination on the quality characteristics of broiler meat. The variables measured including antioxidants, prote...

Physical and Chemical Qualities of Spent Layer Duck Meat Fed Diets Supplemented with Garcinia atroviridis Leaf Meal

Dede Kardaya*, Dewi Wahyuni, Elis Dihansih

... capacity, cooking loss, tenderness) and chemical quality (moisture content, protein, fat, ash, and phosphorus) parameters. Data were subjected to an analysis of variance and a Duncan’s multiple range test. Results revealed that meat cooking loss and fat content were significantly lowered (P<0.05) in ducks treated with treatment rations. No significant differences were found in other physical and chemical quality parameters. It was concluded that supp...

Effect of Addition of Gambir (Uncaria gambir) Leaf Extract to the Diets on Some Productive Traits and Meat Quality of Goats

Antonius1,3, Anuraga Jayanegara2*, Komang Gede Wiryawan2, Simon Petrus Ginting3, Anjas Asmara Samsudin4, Elizabeth Wina5

...respectively. The mutton tenderness level of T1 increased from tough scale in the control treatment to quite tender. In conclusion, gambir leaf extract addition did not negatively affect palatability and nutrient intake, increased average daily gain for Boerka goats, increased tenderness, and maintained physical quality and nutritional value of mutton.

Keywords | Average daily gain, Gambir, Meat quality,

Growth Traits and Carcass Characteristics of Kalosi Chicken Selected Based on Residual Feed Intake (RFI) Phenotype

Andi Tenri Bau Astuti Mahmud1, Lellah Rahim2, Muhammad Ihsan Andi Dagong2*, Sri Rachma Aprilita Bugiwati2, Wempie Pakiding2

... color, cooking loss and tenderness. The sarcomere, pH value, color, cooking loss, water holding capacity, and tenderness were all the same, and there was no significant difference in the RFI with feed intake or body weight gain in Kalosi chicken based on high and low RFI phenotypes. High RFI has good carcass quality, which lies in the weight of carcass parts, larger meat and high meat percentage with low bone percentage. Ba...

The Use of Mentha piperitae folium and Zingiber officinale Freshwater Extract in the Improvement of Some Parameters of Old-Aged Mutton Meat

Dina A. Yousif, Mohamed M.T. Emara, Marwa R.S. Abdallah*

...able color with a higher tenderness score. It has been concluded that the aqueous extracts of Mentha piperitae folium and Zingiber officinale can be utilized to improve the quality of old-aged mutton and facilitate its use in further processed meat products without color or flavor problems.

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Carcass and Meat Qualities of New Zealand White Rabbits with Honey Supplements

Vitta Herina¹, Suraya Kaffi Syahpura², Dwi Desmiyeni Putri²*

...05) but had no effect on tenderness, pH, or water-holding capacity (P>0.05). Honey significantly influenced fat, protein, and carbohydrate content (P<0.05), but not water or ash content (P>0.05). Honey supplements increased carcass percentage, reduced cooking and drip losses, raised protein content, and lowered fat and carbohydrate content.

Keywords | Carcass percentage, Meat bone ratio, Meat cooking loss, Meat drip loss...

Predicting Meat Yield and Quality of Simmental X Ongole Grade Crossbred Bulls using Body Measurements

Nadlirotun Luthfi¹, Alex Setyo Mulyo¹, Danang Yusuf Setiawan¹, Ismiarti¹, Edy Rianto²*

...t, meat colour, and meat tenderness using body measurements of SOG bulls. One hundred and fifty SOG bulls aged 12 – 18 months were used to measure correlations between body measurements and carcass, meat, bone weight. Then, 30 meat samples of those bulls were taken to observe the correlations between body measurements and meat colour and tenderness. The parameters observed were body height, body length, heart girth, ch...