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Meat Quality - Science topic
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Questions related to Meat Quality
Discuss how preslaughter handling affects meat quality
Hi i am looking about references of posible asociation of CAPN13 gene and meat quality in cattle if you have information i be grateful
Any expected metabolic changes or protein differences exist in properly bled and blood-retained animals. Since blood is retained in improperly slaughtered animals, can heme-iron or any other component of blood accelerate muscle tissue catabolism? do you know anyone worked in this area, or paper published on this problem...
Respected concerned,
If we don't have carcass grading expert at slaughterhouse then what are the different indexes by which we can judge DCB carcasses. One is the ultimate pH at 24 h PM. Can we use Minolta colorimeter? if yes; then what are the threshold values at 24 h PM. Or is there any other way?
Secondly, can we declare a carcass that its 100 % DCB?
Thanks.
Looking for a collaborator for a goat meat quality manipulation study through triple crossing
Do dietary fibre affects meat or pork quality?
He tratado de encontrar una clasificación de canales de corderos de leche y no he podido encontrar nada, quizás por su bajo consumo. Trabajo actualmente con suplementación de ovejas Pelibuey en etapa de lactancia y voy a evaluar la calidad de la carne de sus corderos y me encontré con su trabajo evaluación de corderos en pie y en canal y me surgió esa pregunta.
Saludos
I am working on meat quality traits (e.g. marbling score). I would like to know the reason why most researchers exclude SNPs on the sex chromosomes from genome-wide association study and they consider only the autosomal chromosomes.
Thanks.
I'm doing a project about pig slaughtering and i would like to ask after splitting half the carcass, do we put it in a chilling to reduce carcass temp to 2-4°C or we do after cutting primal cuts.
And i read a lot of article and they always chilled for 24 hours but not telling why. I wonder why they always use 24 hours but not 16 or 18 or else?
Please help. Thanks you
Due to the abundance of imported meat in all countries ... you could use modern techniques in detecting meat quality ... like PCR and real time PCR? By designing special primers for each type of meat
I am currently work on the relationship between rumen morphology and meat quality. Are there any related articles can be shared
I need details information about permissible limit of Pb, Cd, As, and Zn in chicken and beef liver
In the catalog of HI99161 pH meter, in one sentence is written that it can be used for pH measurement of meats and cheese. However, few rows below, it is written that the electrode is specialized for pH measurement of only dairy products.
I need this information for my thesis.
I'm doing a paper on the effects of climate on milk compositioj
I´m having some problems using smartrac for fat quantification.
The main problem is with low fat meats, the results comparing the traditional method and the smartrac are quite differents, however the QC results (around 14% of fat) seem perfectly fine. Any reason? Have somebody found the same problem?
Recently we have purchased microwave extractor "Ethos One" and I'm trying to use it in my research (meat technology). As I understand, the device has a lot of possibilities. Does someone already work on this or similar device? Are there any instructions with detailed procedures of analysis for different types of samples?
Dear Researchers
what we can interpret by accessing the blood albumin globulin, total protein and A/G ratio? the blood protein and it fraction can indicate the health status of an animal. but how? what are the related parameters that can be concluded by seeing these indices?
Regards
Partha
Determination of chloramines in meat tissue after contact with chlorinated water.
I have carried out pigment oxidation assay. In some cases I encountered the strange phenomenon in oxymyoglobin oxidation. The Abs was positive although when it was substituted in equation, the negative answer was obtained.
I would be pleased to recive your help.
I want to do it by atomic absorption spectrophotometer.
meat quality
antibodies for myosin heavy chain isoforms in bovine skeletal muscle
I know a texture analyzer: "Stable Micro System" as model TA.XT EXPRESS ENHANCED
Due to the relatively high price, the wide use of pure amino acids in livestock industry seems not easy. Anyone who can tell me that could the low-dose amino acids still exert their biological function to improve meat quality by decreasing the serum cortisol concentration and drip loss, and increasing tenderness in pigs? Such as less than 100 ppm L-argnine and trypothan in the forage.
We are informed that MIT used a modified single-walled carbon nanotube to detect chemical produced by spoiled meat. However, the detection of chemical is through vapor/gas. We are trying to use this concept in different sample which is for solid matter like spoiled meat.
good day i am currently looking for articles written in this decade that outline the impact of intensive and extensive farming systems and their impact on the quality of goat meat.
thank you for taking the time to help me
Hi everybody!
We are currentely running an experiment concerning the quality of lamb meat. In addition to "standard" analyses we also have GPS data (position, air temperature ecc. ) of the flock (transhumant system). Do you have any suggestions regarding how GPS data can be analysed? (Statistical analysis, other...)
Thank you!
I need the composition of the meat extract, to replace it in a growth medium for more defined components.
i need to know how to calculate Water holding capacity percent according to this equation :
meat sample weight 0.05 gm placed between two plexiglas sheets and pressed for 20 min by a 1 kg weight.
%free water= (Total surface area - meat film area) (mm2) (6:11) / Total moisture (mg) in meat sample x 100
%WHC = 100 - Free water
while:
Total surface area cm2 = 3.2
meat film area cm2 = 1.7
net area cm2 = 1.5
Total moisture in meat sample 68%
reference:
T. Dzudie et al (2004) . Lipid sources and essential oils effects on quality and stability of beef patties. Journal of Food Engineering 65 (2004) 67–72
I was looking for impact and seriousness of CO treatment on meat so that I can give justice on creating a device that can detect MbCO. however, carboxymyoglobin, based from my research, does color retention only.
do you have any idea on relatedness of scombroid food poisoning or e. coli growth due to carboxymyoglobin or CO treated tuna?
Nowadays dietary bacteriophage has widely used in poultry. It may create negative health impact on Human health.
Is there any related papers that you can recommend?
I need answers to my query because I have an on-going research on biochemicals in decaying tissues of an animal meat. Thank you
As above, can you reduce undenatured metmyoglobin back to the oxygenated ferrous state, oxymyglobin?
Does anyone understand the processes that occur during slaughter, dressing and storage and how they are related to meat quality, hygiene and its impact on the quality of the product as well as the health of the consumer. Critical knowledge about production systems and areas are usually problematic. Relating also to poultry production of to the environment.
What are the terminal points in texture (hardness) and sensory (color) examination that show the meat product (chicken burger) is unacceptable? And how can I predict temperatures and time of the ASLT?
Our lab is planning to purchase a handheld homogenizer to use on chicken breast muscle tissue. Each sample will be relatively small in volume (3 to 5 mL) and will be subsequently utilized in a spectrophotometric assay for glucose (Sigma). We intend to run about 1200 samples in duplicate. Does anyone here have any recommendations for a specific type or model of handheld homogenizer for this purpose? Or would we be better off investing in a multiple-sample homogenizer? Thank you.
I have been analysing Raman Spectroscopy data as a predictor of meat quality and in my latest data I have been getting R^2cv values which are significantly and consistently higher than the R^2cal values. For example I've gotten an R^2 Cal: 0.00102829 and
R^2 CV: 0.288515. I have been using MatLab Software with the PLS toolbox, leave one out cross validation and 20 maximum latent variables.
Any ideas as to why it's happening would be appreciated.
I am doing research on meat quality assurance and I need to evaluate the criteria used in carcass classification for fatness. Hence I would like to know how fatty acid composition and cholesterol levels are measured in beef and pork.
I have gathered data on the free water content in beef (with the same protocol) in more than 400 samples from different breeds and breeding methods. Data are about thawing loss, drip loss, cooking loss, cooling loss, whc and whc trend, water content at consumption. I also have other qualitative data such as meat cooking shrinkage, tenderness, etc. I have the opportunity of a grant of 3 months in Germany and I would love to be able to analyze this data with a German colleague expert on the subject. Objective is to produce a paper that describes the behavior of free water at the different moments of the beef supply chain. For processing data I'm using SAS for over 20 years.
As we all know, high dietary cholesterol level could be harmful for human health. There are a couple of studies on strategy of reducing egg cholesterol content but studies on broilers are limited. Some persons think that's because of lower cholesterol content of meat. Do you think that it's necessary to reduce blood or meat cholesterol in broilers?
