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Breed and Sex Effect on Meat Quality of Chicken  [PDF]
G.H. Chen,J.H. Cheng,E.S. Shuiep,W.B. Bao
International Journal of Poultry Science , 2006,
Abstract: Total of 120 chickens from Anka and Rugao breed includes (60 individual per breed and 30 individual per sex) were taken as a representative sample and were slaughtered at Jiangsu Poultry Institute, China, and then the carcasses were dissected manually. Water holding capacity, color density, pH and tenderness were estimated from breast muscle. Breeds were found differed significantly (P< 0.05) in color density, pH and tenderness. Regarding to water holding capacity no significant (P>0.05) different were noted between breeds. Tenderness, the values for shear force were significantly (P>0.01) higher in males than females in two chicken breeds. In addition color density, pH and water holding capacity were non significantly difference (P>0.05). In Anka chicken breed color density was positive correlated with pH, tenderness and water holding capacity, and similarly pH was positively related with tenderness. While in Rugao all meat quality traits shows negative correlation with each others, specially tenderness was observed positive correlation with color density.
Quality, Sensory Attributes and Oxidative Stability of some Red Meat under Simulated Open-market Retail Conditions in Nigeria
Gbenga Emmanuel Onibi
Journal of Animal and Veterinary Advances , 2012,
Abstract: Moisture, protein and lipid contents, appearance (colour and appeal for purchase), odour and extent of lipid oxidation of 6 meat types (pork from Nigerian indigenous pigs, pork from exotic pigs, West African dwarf goat meat, Red Sokoto goat meat, mutton from West African dwarf sheep and beef from White Fulani cattle) under simulated Nigerian open-market retail conditions were studied. Loin steaks from 4 carcasses of each meat animal type, sampled fortnightly during a 10-week period (representing 6 sampling batches) were used. The retail conditions were (A) fresh meat that was frozen after 3-hour post-slaughter chilling, (B) fresh meat that was displayed on the counter for 7 hours, after initial 3-hour post-slaughter chilling before frozen storage, (C) fresh meat that was displayed on the counter for 7 hours, after initial 3-hour post-slaughter chilling and thereafter refrigerated overnight before frozen storage and (D) fresh meat that was displayed on the counter for 7 hours, after initial 3-hour post-slaughter chilling, then refrigerated overnight and thereafter re-displayed on the counter for another 7 hours before frozen storage. Acceptability assessment for appearance and odour was by a 7-member panel using a 9-point Hedonic scale. Moisture, protein and lipid contents were determined. Extent of lipid oxidation was measured by quantifying the malonaldehyde (MDA) content of samples using the thiobarbituric acid reactive substances test. The moisture (range, 66.74 ? 1.74 – 71.51 ? 3.29%) and protein (range, 17.96 ? 1.01 – 20.09 ? 1.22%) contents of the meat types were not significantly different (P>0.05). The values were in order of mutton > beef > Red Sokoto goat meat > West African dwarf goat meat > pork (exotic breed) > pork (indigenous breed) for moisture content beef > mutton > Red Sokoto goat meat > West African dwarf goat meat > pork (indigenous breed) > pork (exotic breed) for protein content. Lipid content of the meat types were significantly different (P<0.01) and were in order of pork from exotic pig (10.68 ? 0.63%) > pork from indigenous pigs (9.92 ? 0.78%) > West African dwarf goat meat (8.34 ? 0.46%) > Red Sokoto goat meat (6.71 ? 0.38%) > beef (6.54 ? 0.51%) > mutton (5.98 ? 0.28%). As length of display and/or storage increased, sensory attribute (appearance and odour) scores of meat types were found to be in order of beef > mutton > pork (indigenous breed) > pork (from exotic breed) > Red Sokoto goat meat > West African dwarf goat meat. On the second day of display and/or storage, goat meats were first to be disliked. All meat types except beef were extremely disliked at the end of second day of display. MDA concentrations of the meat types were significantly different (P<0.001) and increased with increasing length of display and/or storage. Beef was most stable to lipid peroxidation, followed by mutton, Red Sokoto goat meat and West African dwarf goat meat. Pork from indigenous pigs and pork from exotic pigs were the most suscep
Quality of wild boar meat and commercial pork
Marchiori, Andréa Fernanda;Felício, Pedro Eduardo de;
Scientia Agricola , 2003, DOI: 10.1590/S0103-90162003000100001
Abstract: presently there is a growing interest in the production and marketing of wild boar meat, and to attend a differentiated consumer demand the quality attributes of this product should be well established. to characterize the quality of wild boar meat in comparison to commercial pork, post mortem changes in the longissimus dorsi and semimembranosus muscles were determined by ph and temperature decline, and color (cie l*a*b*) measurements. water holding capacity (whc) was determined by the compression method and the exudate loss (el) by the drip loss test. decline in longissimus dorsi muscle ph of wild boar was gradual and in the pork it was faster and more extensive. temperature differences were observed in some post mortem times, and the lowest values were found in wild boar carcasses. wild boar meat presented lower values of l* (brightness) and b* (yellow color intensity), and higher values of a* (red color intensity) than pork. the whc of the wild boar meat was similar to pork, but the el in female wild boar meat was lower than in pork.
Quality of wild boar meat and commercial pork  [cached]
Marchiori Andréa Fernanda,Felício Pedro Eduardo de
Scientia Agricola , 2003,
Abstract: Presently there is a growing interest in the production and marketing of wild boar meat, and to attend a differentiated consumer demand the quality attributes of this product should be well established. To characterize the quality of wild boar meat in comparison to commercial pork, post mortem changes in the longissimus dorsi and semimembranosus muscles were determined by pH and temperature decline, and color (CIE L*a*b*) measurements. Water holding capacity (WHC) was determined by the compression method and the exudate loss (EL) by the drip loss test. Decline in longissimus dorsi muscle pH of wild boar was gradual and in the pork it was faster and more extensive. Temperature differences were observed in some post mortem times, and the lowest values were found in wild boar carcasses. Wild boar meat presented lower values of L* (brightness) and b* (yellow color intensity), and higher values of a* (red color intensity) than pork. The WHC of the wild boar meat was similar to pork, but the EL in female wild boar meat was lower than in pork.
Intramuscular fat and sensory properties of pork loin  [cached]
Susanna Cannata,Terry Engle,Steven Moeller,Henry Zerby
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2009.s2.483
Abstract: Pork loins (n= 53) were selected from a commercial packing plant to determine the influence of subjective visual marbling score on sensory attributes and quality properties. The loins were obtained from commercial hybrid castrated male pigs originating from different herds fed similar commercial diets. Increasing subjective marbling score corresponded with decreased protein content, less percent drip loss, increased pH, and more desirable sensory tenderness and juiciness scores. Greater visual marbling scores resulted in more desirable sensory scores and may be used or included as one of the variables to evaluate fresh pork quality.
THE EFFECT OF GENOTYPE AND SEX ON PORK QUALITY
Marjeta Furman,?pela Malovrh,Sa?o Sever,Milena Kova?
Poljoprivreda (Osijek) , 2007,
Abstract: The effects of genotype and sex on the most important factors for technological meat quality were analyzed. In the experiment 63 gilts and 57 barrows of three different boar genotypes (44, 54 and 74) were included. Slaughter was carried out in two groups, the first was about 100 kg and the second group was about 125 kg of live weight. After the slaughter colour of meat, pH value, drip loss and conductivity were measured and intramuscular fat was defined in laboratory. Statistical analysis of data was done with statistical package SAS/STAT with last square method where procedure for general linear models (GLM) was used. The effects were genotype, sex and carcass weight as regression. The results showed that barrows had significant higher content of intramuscular fat than gilts at 100 kg (p=0.0019) and 125 kg (p<0.0001) of live weight, respectively. In other traits sex did not have an influence. Genotype had no effect on intramuscular fat content. Genotype74 had darker meat (lower value L*) in both groups. Genotype 44 had significant higher value a* and value b*. There were no differences between genotype in pH and conductivity in the first group. In the second group genotype 44 had lower pH value as genotype 54 (p=0.0345) and genotype 74 (p=0.0188) and higher conductivity (p=0.0004 and p=0.0001) on m. longissimus dorsi. On m. semimembranossus genotype 54 hadhigher pH than genotype 44 (p=0.0160) and lower than genotype 74 (p=0.0148). Drip loss on both muscles was higher in genotype 44 in the first group and higher than genotype 74 in the second group
Quality and Sensory Evaluation for Goat Meat Using Generalized Procrustes Analysis
Askin Kor,Siddik Keskin
Journal of Animal and Veterinary Advances , 2012, DOI: 10.3923/javaa.2011.1313.1316
Abstract: The aim of this study was to examine relationships among experts, sex, genotypes and sensory variables by Procrustes analysis. About 10 meat samples involved different genotypes and sex were evaluated by 12 expert assessors for four sensory characteristics (color, texture, taste-odor and acceptability). The attributes were assessed using a nine-point (9: extremely enjoy, 1: extremely dislike) scale. The first two dimension of the analysis accounted for 63.19 and 21.11% of the consensus variance, respectively. As a result of evaluating 12 assessors, it may be concluded that meat of Angora goat has been reflected texture, acceptability and taste-odor of sensory characteristics while that of hair goats has color.
Scale Economies Estimation in the Pork Meat Industry in Chile
Marchant S,Ricardo;
Agricultura Técnica , 2007, DOI: 10.4067/S0365-28072007000300008
Abstract: the pork meat industry in chile exhibits significant rates of production growth, with a decreasing trend in the wholesale market price and growing levels of concentration of the supply in a reduced number of companies. the structural element that sustains concentration and expansion of the production is the presence of increasing returns to scale in the production process. this investigation had the objective to verify the presence of economies of scale in this industry. using a cobb-douglas cost function and the assumption of maximization of the benefits of the company in imperfect competition markets, an econometric model was estimated, that allowed considering indirectly the coefficients of the function of underlying production. one was that for the period 1975-2005, the industry presented increasing returns to scale, with an elasticity product-scale of 1.23 and economies of scale, with elasticity cost-production of 0.81. it was concluded that this industry shows conditions to increase its advantage in costs and of expanding its competitiveness in international markets.
MATHEMATICAL MODEL FOR OPTIMIZING THE PROFIT OF THE PORK MEAT CHAIN  [PDF]
Nicolae ISTUDOR,Victor MANOLE,Raluca Andreea ION,Toader PIRJOL
Journal of Applied Quantitative Methods , 2007,
Abstract: The research of the present study answer the question whether using measures for reducing the losses on the pork meat chain enables acquiring a higher level of effectiveness. In pursuing this question, a mathematical model for optimizing the profit of the chain is elaborated and implemented in two situations: scenario 1 – without measures for preventing the losses, and scenario 2 – with measures for preventing the losses. The results show that in the second situation the level of profit is higher, because of reducing the losses by applying measures for their prevention: farms’ re-technology, implementing an automatically system for feeding the animals, ensuring medication through feeding system, improving ventilation system, using devices for monitoring continuously the microclimate, establishing the optimal supply using scientifically methods etc. The conclusions have strong implications for chain operators who may acquire a higher level of profit by applying these measures of reducing the losses.
Effects of Added Boar Taint Substances (Skatole and Androstenone) on the Sensory Quality of Pork  [PDF]
Agnes Kirsching,Gyorgy Bazar,Szilvia Szvath,Robert Romvari
Agriculturae Conspectus Scientificus (ACS) , 2011,
Abstract: Meat samples with known levels of androstenone and skatole were used for sensory evaluation by trained panel and were characterized with an AlphaMOS Fox 4000 electronic nose. In case of skatole women tended to be more sensitive than men. In contrast, for androstenone the sensitivity was independent of sex. Results obtained with PanelCheck V.1.3.2. soft ware show that the panellists were more sensitive to the samples with both substances, than the samples with only androstenone or skatole. Discriminant Factor Analysis (DFA) model classification based on electronic nose sensory data shows 100% correct classification of the samples with only androstenone and only skatole. With using of all samples except control samples in development of discriminant analysis (DF) model, three groups were classified with 80% success: only androstenone, only skatole and the different combination of androstenone and skatole levels. Groups with slight or definite odour were classified successfully with discriminant analysis based on data obtained with two characteristic sensors (81.3% in cross validation). The preliminary results reported in this paper show that measurements of compounds with an AlphaMOS device might be a useful technique for boar taint evaluation.
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