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...
Pasqua Rotondi1, Maria Antonietta Colonna1, Giuseppe Marsico1, Francesco Giannico1, Marco Ragni1 and Anna Maria Facciolongo2,*
..., 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.
Anwar Ali1,5*, Horia Shaukat2, Munir Ahmed3,5, 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 ...
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...
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 ...
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...
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...
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,
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...
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. ...
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...
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