Impact Of Diet And Quality Grade On Meat Quality Characteristics And Their Relationship To Oxidative Stress

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Impact of Diet and Quality Grade on Meat Quality Characteristics and Their Relationship to Oxidative Stress

Author : Nicolas A. Bland
Publisher :
ISBN 13 :
Total Pages : 251 pages
Book Rating : 4.:/5 (127 download)

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Book Synopsis Impact of Diet and Quality Grade on Meat Quality Characteristics and Their Relationship to Oxidative Stress by : Nicolas A. Bland

Download or read book Impact of Diet and Quality Grade on Meat Quality Characteristics and Their Relationship to Oxidative Stress written by Nicolas A. Bland and published by . This book was released on 2020 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marbling and tenderness in meat are some of the most impactful factors for the consumer eating experience. The cause of the relationship between marbling and tenderness is still unresolved. This study was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains on oxidative stress, and how that relates to tenderness and shelf life of beef steaks of differing quality grades. Steers (n= 240) were finished on dry rolled corn (DRC), DRC + 30% dried distillers grains (DDGS), steam flaked corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with both upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Subjective discoloration and instrumental color (L*, a*, and b*) were determined daily, and WarnerBratzler shear force (WBSF), slice shear force (SSF), and lipid oxidation (thiobarbituric acid reactive substances; TBARS), were measured after 0 and 7 d of retail display. Fatty acid profile, proximate composition, sarcomere length, sarcoplasmic calcium, pH, proteomic analysis, isoprostane content, and troponin-T (Tn-T) degradation of the lean were obtained. No impacts on sarcomere length, pH, sarcoplasmic calcium, and isoprostane content were found (P> 0.05). The difference in proximate composition was due to fat content between quality grades (P

Meat Quality

Author : PhD, Wieslaw Przybylski
Publisher : CRC Press
ISBN 13 : 1498766676
Total Pages : 463 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Meat Quality by : PhD, Wieslaw Przybylski

Download or read book Meat Quality written by PhD, Wieslaw Przybylski and published by CRC Press. This book was released on 2015-10-15 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Author : José Manuel Lorenzo
Publisher : Springer
ISBN 13 : 3030054845
Total Pages : 416 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet by : José Manuel Lorenzo

Download or read book More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet written by José Manuel Lorenzo and published by Springer. This book was released on 2019-01-31 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing.

Improving the Sensory and Nutritional Quality of Fresh Meat

Author : Joseph Kerry
Publisher : Elsevier
ISBN 13 : 1845695437
Total Pages : 687 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Improving the Sensory and Nutritional Quality of Fresh Meat by : Joseph Kerry

Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential

Rumen Microbiome: Interacting with Host Genetics, Dietary Nutrients Metabolism, Animal Production, and Environment

Author : Shengguo Zhao
Publisher : Frontiers Media SA
ISBN 13 : 2832535895
Total Pages : 193 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Rumen Microbiome: Interacting with Host Genetics, Dietary Nutrients Metabolism, Animal Production, and Environment by : Shengguo Zhao

Download or read book Rumen Microbiome: Interacting with Host Genetics, Dietary Nutrients Metabolism, Animal Production, and Environment written by Shengguo Zhao and published by Frontiers Media SA. This book was released on 2023-10-11 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Author : Mohammed Gagaoua
Publisher : MDPI
ISBN 13 : 3039286900
Total Pages : 236 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement by : Mohammed Gagaoua

Download or read book Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement written by Mohammed Gagaoua and published by MDPI. This book was released on 2020-04-24 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.

The Impact of Oxidative Stress on Postmortem Meat Quality

Author : Nicolas J. Herrera
Publisher :
ISBN 13 :
Total Pages : 197 pages
Book Rating : 4.:/5 (127 download)

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Book Synopsis The Impact of Oxidative Stress on Postmortem Meat Quality by : Nicolas J. Herrera

Download or read book The Impact of Oxidative Stress on Postmortem Meat Quality written by Nicolas J. Herrera and published by . This book was released on 2020 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tenderness is the primary factor to influence consumer palatability in fresh meat. The tenderization of muscle is dependent on proteolytic mechanisms, including calciumdependent, non-lysosomal endogenous enzymes such as calpains and proteasomes. These mechanisms have been indicated alongside apoptosis early postmortem as cascades of apoptotic events promote ideal conditions for postmortem tenderization. Recent literature has identified oxidative stress-mediated events to be linked to apoptotic activity. Oxidative stress is defined as the overwhelming production of reactive species compared to homeostatic, endogenous antioxidants present within muscle systems. These conditions exhaust antioxidant function and facilitate reactive species to alter protein, lipid, or nucleic morphology and functionality. Perhaps, the generation of oxidative stress can alter muscle tissue, resulting in changes in the overall quality of fresh meat postmortem. This study examined the impact of different levels of oxidative stress in vivo on postmortem muscle quality of lambs, with emphasis towards elements of proteolytic mechanisms responsible for meat tenderness. Lipopolysaccharides (LPS) are endotoxins used to induce acute stress for this experiment. Effects of inducing lambs with an injection of either a saline control, 50 ng of LPS per kg of bodyweight (LPS50), or 100 ng of LPS per kg of bodyweight (LPS100). Injections were administered every 72 hours across a nine-day immune challenge. Treatments used examined changes in biomarkers of oxidative stress (RNA Transcriptomics and isoprostanes), pre-harvest stress conditions (rectal temperature), free calcium concentration, proximate composition, color and lipid oxidation, and tenderness. In this study, lambs administered LPS50 tended to be more tender early postmortem, and had a greater degree of troponin T degradation compared to control samples (P 0.05). The LPS-treated lambs exhibited noticeable upregulation of gene pathways responsible for cell growth, differentiation, degradation, and generation of oxidative species and antioxidants (Praw

Red Meat Science and Production

Author : Joseph William Holloway
Publisher : Springer
ISBN 13 : 9811378606
Total Pages : 306 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Red Meat Science and Production by : Joseph William Holloway

Download or read book Red Meat Science and Production written by Joseph William Holloway and published by Springer. This book was released on 2019-08-06 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.

Quality Attributes of Muscle Foods

Author : Youling L. Xiong
Publisher : Springer Science & Business Media
ISBN 13 : 1461547318
Total Pages : 426 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Quality Attributes of Muscle Foods by : Youling L. Xiong

Download or read book Quality Attributes of Muscle Foods written by Youling L. Xiong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.

Quality and Safety of Meat Products

Author : Begoña Panea
Publisher : MDPI
ISBN 13 : 3039433725
Total Pages : 154 pages
Book Rating : 4.0/5 (394 download)

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Book Synopsis Quality and Safety of Meat Products by : Begoña Panea

Download or read book Quality and Safety of Meat Products written by Begoña Panea and published by MDPI. This book was released on 2020-11-13 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

New Aspects of Meat Quality

Author : Peter P. Purslow
Publisher : Woodhead Publishing
ISBN 13 : 0323858805
Total Pages : 918 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis New Aspects of Meat Quality by : Peter P. Purslow

Download or read book New Aspects of Meat Quality written by Peter P. Purslow and published by Woodhead Publishing. This book was released on 2022-08-23 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. Provides the latest research techniques and developments presented by top researchers in the field Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health

Meat and Meat Replacements

Author : Herbert L Meiselman
Publisher : Woodhead Publishing
ISBN 13 : 0323897975
Total Pages : 424 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Meat and Meat Replacements by : Herbert L Meiselman

Download or read book Meat and Meat Replacements written by Herbert L Meiselman and published by Woodhead Publishing. This book was released on 2022-09-23 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves. Meat and Meat Replacements is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements. Presents the benefits and drawbacks of various available products Features definitions, applications, literature reviews, and recent developments supported by data and points of view from experts in the field Covers the nutritional profiles of meats and meat replacements as well as the consumer response to both

Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Author : A. M. Pearson
Publisher : Springer
ISBN 13 : 146152167X
Total Pages : 521 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Quality Attributes and their Measurement in Meat, Poultry and Fish Products by : A. M. Pearson

Download or read book Quality Attributes and their Measurement in Meat, Poultry and Fish Products written by A. M. Pearson and published by Springer. This book was released on 2013-11-09 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.

Quality and Grading of Carcasses of Meat Animals

Author : S. Morgan Jones
Publisher : CRC Press
ISBN 13 : 1000141659
Total Pages : 246 pages
Book Rating : 4.0/5 (1 download)

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Book Synopsis Quality and Grading of Carcasses of Meat Animals by : S. Morgan Jones

Download or read book Quality and Grading of Carcasses of Meat Animals written by S. Morgan Jones and published by CRC Press. This book was released on 2020-07-24 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals

Meat and Nutrition

Author : Chhabi Lal Ranabhat
Publisher : BoD – Books on Demand
ISBN 13 : 1839687029
Total Pages : 232 pages
Book Rating : 4.8/5 (396 download)

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Book Synopsis Meat and Nutrition by : Chhabi Lal Ranabhat

Download or read book Meat and Nutrition written by Chhabi Lal Ranabhat and published by BoD – Books on Demand. This book was released on 2021-07-28 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Author : Min Hu
Publisher : Elsevier
ISBN 13 : 163067057X
Total Pages : 582 pages
Book Rating : 4.6/5 (36 download)

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Book Synopsis Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by : Min Hu

Download or read book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu and published by Elsevier. This book was released on 2016-01-19 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries

Handbook of Meat, Poultry and Seafood Quality

Author : Leo M. L. Nollet
Publisher : John Wiley & Sons
ISBN 13 : 0470276541
Total Pages : 739 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet

Download or read book Handbook of Meat, Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 739 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.