• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.880-885
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• 2014

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

• Animal Bioscience
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• v.36 no.10
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• pp.1596-1603
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• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.880-885
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• 2012

In this experiment the effect of dietary carob pods in the growth performance of fattening pigs and their meat quality, including steak chemical composition and fatty acid profile, were examined. A total of 160 weaning piglets, 30 days old, were allocated into four equal groups with 4 subgroups of 5 female and 5 males each. The animals were fed with isocaloric and isonitrogenous diets, containing either 0 or 75 or 100 or 125 g of carob pods per kg of feed. At the end of the experiment, on the 180 day of age, carcass subcutaneous fat thickness, steak chemical composition and steak fatty acid profile were determined. The results of the experiment showed that the dietary addition of 75 or 100 g/kg carob pods increased body weight at slaughter and carcass weight. No significant effect was noticed on the other examined carcass parameters. Consequently, carob pods could be suggested as a potential feed for fattening pigs without any adverse effect on their meat quality.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.466-474
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• 2005

This study aimed to determine the microbiological quality obtained by adding green tea extracts to prepare cook-chill foods. For this study, chicken meat salad was blended with green tea extracts at concentrations of 0, 2 and $3\%$ and prepared for a cook-chill system. The microbiological effects of green tea extracts were assessed during the production process by measuring process time, temperature, pH and Aw and by determining total plate counts and coliforms. The effects of green tea extracts on total plate counts and coliforms were observed during cold storage at $3^{\circ}C$ for five days. Green tea extracts improved the microbiological quality and showed antibacterial properties when added to chicken meat salad prepared in a cook-chill production system. The use of green tea extracts should be further explored as a means of enhancing freshness and quality in cook-chill foods.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.10
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• pp.1441-1446
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• 2009

Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. Free fatty acids and phospholipids were identified and quantified by gas and high performance liquid chromatography, and phospholipid molecular species were determined by mass spectrometry. The results showed that raw duck meat had high quantities of phosphatidylethanolamine and phosphatidylcholine. The percentages of phospholipid classes decreased during three kinds of processing of duck meat products. A selective degradation of phospholipid molecular species with polyunsaturated fatty acids was found in dry-cured duck, but was not found in roasted and water-boiled duck products.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1046-1048
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• 2003

A polymerase chain reaction (PCR) assay was developed to differentiate buffalo meat from the meat of Ceylon spotted deer (Axis axis ceylonensis), Ceylon sambhur (Cervus unicolor unicolor), cattle (Bovine), goat (Caprine), pig (Porcine), and sheep (Ovine). A set of primers were designed according to the sequence of the mitochondrial cytochrome b gene of bubalus bubalis and by PCR amplification a band of approximately 242 bp band was observed with buffalo DNA. These primers did not cross-react with DNA of other animal species tested in the study under the specified reaction conditions. A band of 649 bp was observed for all animal species tested when DNA was amplified with the universal primers indicating the presence of mitochondrial DNA in the samples. The technique was sensitive enough to identify rotten (10 days post slaughter), dried and cooked buffalo meat. The absence of a cross reaction with human DNA using the buffalo specific primers eliminates possible false positive reactions.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.12
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• pp.1775-1779
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• 2012

The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.733-737
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• 2012

Determination of sex origin of cattle meat by fast and reliable molecular methods is an important measure to ensure correct allocation of export refunds particularly in European countries and also female cattle (cow) slaughter is legally banned in India because of religious beliefs. Based on the DEAD box protein gene located on the X and Y chromosomes, 2 pair of primers were designed and the system of PCR was optimized. Upon PCR amplification, male tissue showed 2 bands, while female tissue resulted in only one band. The accuracy and specificity of the primers was assessed using DNA template extracted from cattle meat of known sex. The protocol was subjected to a blind test and showed 100% concordance, proving its accuracy and reliability.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.111-116
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• 2002

This study investigated quantitative changes in the spaces between and within myofibrils and the impact of high and low voltage electrical stimulation on muscle ultrastructure as seen in electron micrographs. In addition, the relationships of these spaces and the impact to meat tenderness were investigated. The degradation of myofibrils during aging appeared to be localized across the muscle fibre. Structural deterioration of muscle fibres was evident 1 day post-mortem, involving the weakening in the lateral integrity of the myofibrils and Z-disc regions. Meat tenderisation, as shown by objective measurements, coincided with these increases in degradation, as assessed by the sum of the gaps between and within myofibrils. The results showed that the total size of gaps between and within myofibrils can be used as an indicator of meat tenderization during aging, but that ultrastructural alteration in electrically stimulated muscle had little relationship with meat tenderness.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.12
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• pp.1763-1768
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• 2001

The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the $30^{\circ}C$ conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelf-life was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the $30^{\circ}C$ conditioning.