• Asian-Australasian Journal of Animal Sciences
• /
• v.14 no.9
• /
• pp.1321-1325
• /
• 2001

Color characteristics of pig ${\times}$ wild boar meat were determined with a fiber-optic spectrophotometer. The spectrophotometric characteristic of reduced-myoglobin observed after cutting immediately changed to the spectrophotometric characteristic of oxymyoglobin after 15 minutes of cutting. The spectrophotometry at 400 to 700 nm after 30, 45, 60, 90 and 120 minutes of cutting changed slightly. Compared with M. longissimus thoracis, M. rhomboideus had higher reflectance around 400 nm and from 650 to 1,100 nm and M. spinalis was lower in the visible light region after 60 minutes of cutting. The pig ${\times}$ wild boar meat was similar in reflectance shape with pork but was lower in intensity. The differences depended on the anatomical location. The M. rhomboideus from pig ${\times}$ wild boar had greatly lower reflectance than that from pig, the M. longissimus thoracis reflectance was lower, but M. spinalis reflectance hardly differed. These results showed that pig ${\times}$ wild boar meat had no special characteristic of blooming but had distinguishing characteristic of meat color among anatomical locations.

• Food Science of Animal Resources
• /
• v.44 no.2
• /
• pp.356-371
• /
• 2024

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

• Korean Journal of Poultry Science
• /
• v.29 no.4
• /
• pp.293-300
• /
• 2002

This experiment was conducted to investigate the effect of the supplemental Bamboo vinegar on production and meat quality of broiler ducks for 35 days. One hundred broiler ducks were divided into 4 groups of 25 ducks. Dietary levels of bamboo vinegar 0%, 1%, 2% and 4% were added to experimental diets ot each of the groups. The wei핌t gain and feed intake of ducks f3d with supplemental bamboo vinegar significantly high compared to those of the control. The carcass rate of the ducks fed with supplemental Bamboo vinegar 1% and 2% were increased compared to that of control, but the ducks fed with 4% treatment was decreased in carcass rate. The lipid and cholesterol content of breast meat of the ducks f3d bamboo vinegar 2% and 4% were significantly decreased (P<0.05). The color values in redness and yellowness were increased by supplemental Bamboo vinegar. Palmitic acid of fatty acid composition in breast meat was decreased by supplemental bamboo vinegar groups, whereas linoleic acid was increased, this difference was especially observed in supplemental Bamboo vinegar 2% (P<0.05). The odor, appearance and taste of sensory evaluation were improved by supplemental bamboo vinegar, especially in supplemental bamboo vinegar 1% and 2% (P<0.05). The results of this study indicate that the supplemental bamboo vinegar 1% and 2% may improve the production and meat quality of broiler ducks.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.7
• /
• pp.1054-1058
• /
• 2006

The purpose of this study was to use pig blood plasma transglutaminase (TGase) combined with thrombin and fibrinogen as a binder, which was applied to restructured meat, and to investigate its effect on the restructured meat quality. Pig meat was obtained 10 h post mortem from a traditional market was ground using a 10 mm aperture plate. A binder admixture was added (TGase:thrombin:fibrinogen mixed as 0.5:1:20 (v/v/v) to which was added 12% of its volume of 0.25 M calcium chloride) at 0, 5, 10, 15 and 20% of meat weight. Measurements included cooking loss, shrinkage rate, shear value, total plate count, pH value, TBA value, color difference, tension strength and sensory evaluation. The results showed that ground meat containing 20% w/w of binder admixture had higher cooking loss, shrinkage rate and shear value (p<0.05). Addition of different percentages of binder admixture did not affect total plate count, pH value, TBA value, and sensory evaluation of restructured meat (p>0.05). Tension strength was increased with increased level of binder admixture. Addition up to 15% binder admixture to restructured meat showed better scores of sensory texture, flavor and total acceptability (p<0.05).

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.12
• /
• pp.1799-1808
• /
• 2006

This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at d 4 postmortem. The results showed that crude fat, collagen, fiber diameter and maximum transition temperature of intramuscular connective tissue increased (p<0.05) with the increase of marbling score. The cooking losses, collagen solubility, WBSF and perimysial thickness decreased (p<0.05) with the increasing marbling. WBSF correlated (p<0.05) with moisture, crude fat, collagen, cooking losses, sarcomere length and perimysial thickness. The development of marbling results in the decline in cooking losses, the avoidance of sarcomere shortening, and the disorganization of the perimysia, which accounts for the improvement of beef tenderness.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.6
• /
• pp.755-764
• /
• 2017

The current review seeks to highlight the concerns that have been raised on pre-slaughter stress, contributing factors and its consequent effects on cattle behavioural responses and the quality of beef; inter-linking the activities involved from birth to slaughter. Such information is crucial in light of the consumer concerns on overall animal welfare, quality of meat and food security. Slaughter animals are exposed to different conditions during production and transportation to abattoirs on a daily basis. However; the majority of studies that have been done previously singled out different environments in the meat production chain, while conclusions have been made that the welfare of slaughter animals and the quality of meat harvested from them is dependent on the whole chain. Behaviour is a critical component used to evaluate the animals' wellbeing and it has been reported to have an effect on product quality. Apart from the influence of on-farm, transportation and abattoir conditions, the genetic background of the animal also affects how it perceives and responds to certain encounters. Stress activates the animals' hypothalamic-pituitary-adrenal activity, triggering release of various stress hormones such as catecholamines and cortisol, thus glycogen depletion prior slaughter, elevated ultimate pH and poor muscle-meat conversion. Pre-slaughter stress sometimes results to cattle attaining bruises, resulting to the affected parts of the carcass being trimmed and condemned for human consumption, downgrading of the carcass and thus profit losses.

• Asian-Australasian Journal of Animal Sciences
• /
• v.12 no.8
• /
• pp.1246-1250
• /
• 1999

Rabbits (48) of Soviet chinchilla (24) and White giant (24) were fed from 6 weeks to 12 weeks of age intensively on either of four isonitrogenous - isocaloric diets containing 0 ($D_1$), 5($D_2$), 10($D_3$) and 20($D_4$) percent raw neem seed kernel cake (NSKC), respectively as per NRC (1977) requirements in a Randomized block design and slaughtered at the end to find out differences in their carcass traits due to NSKC feeding. Dietary treatment had no significant effect on weight of edibles and inedibles and their percentages and dressing percentage in terms of carcass, carcass with pluck and carcass with pluck and head. Similarly, the meat-bone ratio of various primal cuts and overall carcass, yield of edibles per unit of inedibles and eye muscle area were not influenced due to the dietary variations. Chemical composition of fresh meat, and organoleptic evaluation of cooked meat with and without salt did not vary significantly due to incorporation of NSKC in the diets. The rabbits fed 20% NSKC ($D_4$) though consumed more (p<0.05) DM and DE per kg meat production, the intake of crude protein and total digestible nutrients was similar with other dietary treatments. Feed cost per unit meat production was, however, lower on 5 and 10% NSKC containing diets by 7.75 and 12.56%, respectively, as compared to deoiled ground nut cake containing control diet. It appears that NSKC could be used as a wholesome vegetable protein supplement upto 10% in diet of rabbits without any adverse effect on commercial carcass traits.

• Journal of the FoodService Safety
• /
• v.3 no.1
• /
• pp.8-18
• /
• 2022

Dry-aging is one of the traditional aging processes, especially for beef. This aging process is being popular, because it produces unique brown/roasted flavor and texture that consumers prefer. However, as it is exposed to outside without packaging food safety concerns have been raised. The objective of this study was to investigate the presence of total aerobic bacteria (TAB) and pathogenic bacteria in manufacturing environment and suggest the safety management plan for the production of dry-aged meat. Surface samples from 66 environmental and 6 beef carcass samples were collected. According to the monitoring results, the contamination levels of TAB were in the order of shelves (5.4±1.1 Log CFU/cm²), cotton gloves (2.9±0.2 Log CFU/cm²), and door knobs (2.8±0.4 Log CFU/cm²) in the dry-aging room. In the door knobs, the level of mold was higher than that of yeast. These results indicate that the mold spores may be cross-contaminated with environmental factors inside the aging room. The risk factors that may occur during the manufacturing process were presented and possibility of risk was determined. From the aspect of microbiology, aging and trimming steps were determined as the critical control points. The temperature of the aging room should be maintained below 10℃ and the humidity below 75-85%. Based on the monitoring and the risk assessment of the dry-aging process, we prepared the safety management plan for the production of dry-aged meat, and it should be useful in improving the food safety of dry-aged meat.

• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.5
• /
• pp.738-744
• /
• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.2
• /
• pp.217-224
• /
• 2014

A total of 150 growing ducks were assigned to five dietary treatments to study the effect of sea tangle and charcoal (STC) supplementation on growth performance and meat characteristics in a completely randomized design. There were six replicates and five ducklings in each replication. The five dietary treatments were control, antibiotic, and 0.1%, 0.5%, and 1% STC supplemented diets. No significant differences were found on ADG, ADFI, and gain:feed among treatments in different weeks. The overall (0 to 3 weeks) ADFI decreased in antibiotic treatment (p<0.05) whereas the gain:feed increased significantly upon 1.0% STC supplementation compared to control (p<0.05). No significant variation was found in meat chemical composition except crude fat content which was high in 1.0% STC dietary group (p<0.05). Meat cholesterol was reduced in 0.1% STC group (p<0.05) compared to other dose levels while serum cholesterol was unaffected. High density lipoprotein (HDL) content was high in 1.0% STC (p<0.05) and low density lipoprotein (LDL) was low in 0.1% and 1.0% STC dietary groups (p = 0.06). No significant effect was found on the thiobarbituric acid reactive substances (TBARS) of fresh meat, whereas the TBARS value of meat preserved for 1 week was reduced significantly in STC dietary groups (p<0.05). The 0.1% STC dietary group showed an increased myristic acid (p = 0.07) content whereas, the content of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids increased in STC supplementation than antibiotic group (p<0.05). An increased concentration of omega-3 fatty acids and a reduced ratio of n-6/n-3 PUFA ratio was found upon 1.0% STC supplementation compared to antibiotic dietary group (p<0.05). Therefore, 1.0% STC dietary supplementation can be used as alternatives to antibiotics in duck production.