Dissertations / Theses on the topic 'Meat quality'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Meat quality.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
Trefan, Laszlo. "Development of empirical models for pork quality." Thesis, University of Edinburgh, 2011. http://hdl.handle.net/1842/5761.
Full textPereira, Anirene Galvão Tavares. "Nellore meat quality and genomics." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-01082016-181552/.
Full textO presente trabalho foi desenvolvido com o objetivo de explorar regiões cromossômicas associadas à características de carcaça e carne em bovinos da raça Nelore, explorar suas funções em vias metabólicas e gênicas relacionadas às manifestações dessas características, assim como gerar novos fenótipos para futuros estudos de associação genômica, com vistas a descrever, de forma completa, as características relacionadas à qualidade do produto final. Para isso, 995 animais machos não castrados, genotipados para mais de 770.000 marcadores de polimorfismos de nucleotídeo único (SNP), foram avaliados quanto ao peso corporal ao nascimento, ganho de peso à desmama e ao sobre ano, conformação, precocidade de terminação e musculosidade à desmama e ao sobre ano. Como estas características são correlacionadas, foram aplicadas metodologias de mapeamento genômico com o objetivo de identificar regiões pleiotrópicas. Os resultados destacaram regiões do genoma bovino que contêm genes descritos por influenciarem em características de crescimento e ganho de peso nestes animais, com destaque para o gene PLAG1, pertencente à região do marcador mais significativo associado aos fenótipos, anteriormente associado ao peso, altura e precocidade sexual em animais dessa raça. Para acessar atributos de qualidade de carcaça e carne, 576 machos não castrados foram avaliados quanto ao peso de carcaça quente, área de lombo, espessura de gordura subcutânea, pH após 24 horas do abate, cor (L*, a*, b*) e perdas de peso por exsudação e cozimento e força de cisalhamento em diferentes tempos de maturação (7, 14 e 21 dias). Os animais foram genotipados em duas plataformas, Illumina® BovineHD BeadChip (HD) e GeneSeek® Genomic Profiler Bovine HD™ Illumina Infinium® (GGP), sendo os genótipos deste último imputados para o conjunto de maior densidade. As avaliações de perdas de peso por exsudação e cozimento e força de cisalhamento, utilizada para mensurar maciez, revelam a influencia da estrutura do citoesqueleto e da ação das enzimas proteolíticas, apontando o complexo enzimático serinas/serpinas como candidato na regulação do processo de proteólise e degradação da estrutura da fibra muscular. Foi realizada avaliação dos ácidos graxos no músculo Longissimus thoracis et lumborum de 148 animais com vistas à classificação das amostras quanto aos efeitos esperados no organismo humano (\"benéfico\", \"maléfico\" ou \"neutro\"), assim como prover informação fenotípica para futuros estudos de associação genômica. A identificação de 42 ácidos graxos e 16 índices gerou informação detalhada sobre a gordura presente na carne destes animais, sendo observado, por análise de componentes principais (PCA), que a maior variação entre a composição das amostras avaliadas parece ser em decorrência da diferença de expressão das enzimas elongases e dessaturases. Dessa forma, espera-se que os dados, informações e conhecimento gerados por este trabalho, possam auxiliar os programas de melhoramento genético animal a aprimorar o rebanho brasileiro segundo características de interesse da cadeia produtiva de carne.
Soglia, Francesca <1989>. "Meat Quality for Further Processing." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7957/1/Soglia_Francesca_tesi.pdf.
Full textSeeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/22861.
Full textDissertation (MSc (Veterinary Science))--University of Pretoria, 2009.
Paraclinical Sciences
unrestricted
Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Pretoria : [s.n.], 2010. http://upetd.up.ac.za/thesis/available/etd-02262010-165323/.
Full textCloete, Anya. "Microbial quality and safety of ostrich meat." Thesis, University of the Western Cape, 2010. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_3372_1319792808.
Full textMonroy, Mariana. "Pork meat quality evaluation from hyperspectral observations." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18744.
Full textL'utilisation de la spectroscopie visible et infrarouge pour la qualification et la classification de la viande a fait l'objet de peu de recherche jusqu'à présent. Dans cette étude, avec l'aide d'un spectroradiomètre, des mesures de facteurs de réflexion hyperspectrale entre 350 et 2500 nm ont été faites sur des filets de porc frais appartenant à quatre différentes catégories (RFN: rouge, ferme, non-exsudatif; PFN: pâle, ferme, non-exsudatif; RSE: rouge, tendre, exsudatif; et PSE: pâle, tendre, exsudatif.) Les échantillons à analyser, fournit par un abattoir du Québec ont d'abord été classés par un spécialiste en viande. Les données recueillies sur les échantillons furent analysées afin de déterminer les longueurs d'onde significatives pour différencier les quatre catégories de viande porcine. L'analyse discriminante a servi afin d'évaluer l'efficacité des longueurs d'onde sélectionnées et de classer la viande dans les quatre catégories. Au total, les prédictions du modèle utilisé pour la classification d'échantillons inédits se sont avérées juste dans 76% des cas. Cette thèse se distingue par des résultats qui confirment non seulement la possibilité de qualifier une viande mais également de prédire la catégorie à laquelle elle appartient. En ce qui à trait à l'analyse de données hyperspectrales, plusieurs méthodes sont utilisées, d'où la nécessité de choisir la méthode la plus appropriée afin d'extraire l'information essentielle dans les données recueillies. Les méthodes suivantes: réseau de neurones, arbre de décision, k plus proches voisins et analyse discriminante ont été évaluées selon leur performance à classer la viande de porc en utilisant les données hyperspectrales fournies. Les modèles furent développés afin de classer la viande dans l'une des quatre catégories (PFN, RFN, RSE, et PSE) puis en deux sous-catégories (pâle/rouge) et ensuite en deux groupes (tendre et exsudatif/ferme et n
Brogna, Daniela Maria Rita. "Effect of saponins on lamb meat quality." Doctoral thesis, Università di Catania, 2012. http://hdl.handle.net/10761/1127.
Full textRatti, S. "THE INFLUENCE OF ANIMAL NUTRITION ON MEAT QUALITY." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/259595.
Full textJoubert, Marisa. "The manipulation of ostrich meat quality, composition and shelf life." Thesis, Stellenbosch : University of Stellenbosch, 2003. http://hdl.handle.net/10019.1/16341.
Full textENGLISH ABSTRACT: Two experiments were conducted in order to manipulate the physical and chemical properties and shelf life of ostrich meat. Experiment 1: The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat. The diet of four ostrich groups (15 birds per group), approximately 3 months of age (ca. 41 kg live weight) grazing a predominantly oats pasture, was supplemented with a diet containing 6.7% fish oil. The birds received a supplement of either 0 (diet 1), 800 (diet 2), 1600 (diet 3) or 2400 g (diet 4) DM/day resulting in the consumption of 0 (diet 1), 14.5 (diet 2), 29 (diet 3) and 43.5 (diet 4) g fish oil per day. The ostriches were slaughtered at 10 months of age (ca. 70 kg live weight). An increase in the amount of fish oil consumed was found to have had statistically no significant effect on the sensory characteristics of the M. iliofibularis, although there was a tendency towards an increase in ‘fishiness’, for both aroma and flavour. However, increased concentrations of fish oil had a significant effect on the aroma and flavour of the abdominal fat pads. The muscle pHf and muscle lightness (L*) reflected a significant reduction with increased fish oil levels. The increased feed intake, on the other hand, had no effect on the chemical composition (moisture, protein, fat and ash content) of the meat. The fatty acid profile of both fat and meat was affected by the consumption of fish oil. The SFA concentration increased, while the PUFA concentration decreased, with an increase in feed intake. The MUFA concentration remained constant for all four groups. Experiment 2: The effect of dietary vitamin E and the type of packaging on the sensory quality, physicochemical composition and shelf life of ostrich meat. Two groups of ostriches (35 birds per group; ca. 3 months old) were fed diets containing either 40 mg/kg feed vitamin E (control) or 150 mg/kg feed Vitamin E for nine months. The birds were slaughtered at 12 months of age. The effect of different the levels of vitamin E and heat shrink treatment of vacuum packaging material on the shelf life of refrigerated (0°C) ostrich M. flexor cruris lateralis, was evaluated over 81 days. Vitamin E and heat shrink treatments were found to have had no significant effect on the sensory characteristics; off-meat aroma, sourness, juiciness and mealiness. Rancidity was found to be slightly more pronounced (although not statistical significant) in the vitamin E and heat shrink groups than in the feed control and vacuum-packed groups. A significant decrease in the organoleptic quality of the meat, over a 40 day shelf life period, was observed. The pH and muscle tenderness showed a significant reduction with increased storage time. The purge loss in the package increased over time with no change in muscle drip loss. The colour, conjugated dienoic acid and fatty acid content showed no significant changes over time or with regards to treatment. The total viable counts and coliform numbers in the muscle increased over time, with the coliforms being slightly suppressed by the inclusion of vitamin E in the diet. A microbiological safe shelf life of 40 days at 0°C was obtained.
AFRIKAANSE OPSOMMING: Twee eksperimente is uitgevoer om die fisiese en chemiese eienskappe, asook die rakleeftyd van volstruisvleis, te manipuleer. Eksperiment 1: Die effek van visolie, ryk aan n-3 vetsure, op die organoleptiese, vetsuur- en fisies-chemiese eienskappe van volstruisvleis. Die dieet van vier groepe volstruise (15 voëls per groep), ongeveer 3 maande oud (ca. 41 kg lewende massa) wat ‘n hawer weiding bewei het, is aangevul met ‘n byvoedingsmengsel wat 6.7% visolie bevat en in toenemende hoeveelhede vir die groepe volstruise gevoer is. Die voëls het ‘n aanvulling van 0 (dieet 1), 800 (dieet 2), 1600 (dieet 3) of 2400 g (dieet 4) DM/dag ontvang wat gelei het tot ‘n inname van 0 (dieet 1), 14.5 (dieet 2), 29 (dieet 3) en 43.5 (dieet 4) g visolie per dag. Die volstruise is op ‘n ouderdom van 10 maande geslag (ca. 70 kg lewende massa). ‘n Toename in die hoeveelheid visolie ingeneem, het geen statisties betekenisvolle effek op die sensoriese eienskappe van die M. ilifibularis gehad nie, alhoewel daar ‘n tendens was vir ‘n toename tot ‘n ‘visagtige’ aroma en smaak. ‘n Toename in die konsentrasie visolie het egter ‘n betekenisvolle effek op die ‘visagtige’ aroma en smaak van die abdominale vet neerslae gehad. Die spier pHf en spier ligtheid (L*) het ‘n betekenisvolle afname met toename in voer inname getoon. Die verhoogde olie inname het egter geen effek op die chemiese samestelling (vog-, proteïen-, vet- en asinhoud) van die vleis gehad nie. Die vetsuurprofiel van beide die abdominale vet neerslae en die vleis is deur die inname van visolie verander. Die versadigde vetsuurkonsentrasie het verhoog terwyl die poli-onversadigde vetsuurkonsentrasie verlaag het met ‘n toename in rantsoenvlakke. Die mono-onversadigde vetsuurkonsentrasie het egter konstant gebly vir al vier groepe. Eksperiment 2: Die effek van vitamien E en die tipe verpakking op die sensoriese kwaliteit, fisies-chemiese samestelling en rakleeftyd van volstruisvleis. Twee groepe volstruise (35 voëls per groep, ongeveer 3 maande oud) het voere oor ‘n tydperk van nege maande ontvang wat 40 mg vitamien E/kg voer (kontrole) of 150 mg vitamien E/kg voer bevat het. Die voëls is op 12 maande ouderdom geslag. Die effek van die verskillende vlakke van vitamien E en hitte-behandeling van die verpakkings materiaal op die rakleeftyd van verkoelde (0°C) volstruis M. flexor cruris lateralis, is oor 81 dae geëvalueer. Vitamien E en die hitte-behandeling het geen betekenisvolle effek op die organoleptiese eienskappe (af-vleis aroma, suurheid, sappigheid en melerigheid) gehad nie. Galsterigheid was ‘n bietjie meer gedefinieerd (anie-betekenisvol) in die vitamien E en hitte behandelde groepe as in die rantsoen kontrole en vakuum verpakte vleis. ‘n Betekenisvolle afname is waargeneem in die organoleptiese kwaliteit van die vleis oor ‘n 40 dae rakleeftyd periode. Die pH en taaiheid van die spier het betekenisvol afgeneem met ‘n toename in bergingsperiode. Die drup verlies tydens verpakking het ook oor tyd toegeneem, terwyl geen verandering in die analitiese drup verlies van die spier verkry is nie. Die kleur, gekonjugeerde dieensuur en vetsuursamestelling het geen verandering oor tyd of ten opsigte van behandeling getoon nie. Die Totale Lewendig Seltelling en coliforme het toegeneem oor tyd, terwyl die coliforme deur die byvoeging van vitamien E tot ‘n mate onderdruk is. ‘n Mikrobiologies veilige rakleeftyd van 40 dae is verkry.
Zahoor, Imran. "Genetics of muscle and meat quality in chicken." Thesis, University of Edinburgh, 2013. http://hdl.handle.net/1842/8085.
Full textKasapidou, Eleni. "Vitamin E, selenium and meat quality in sheep." Thesis, University of Bristol, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271830.
Full textKritzinger, Brian. "Meat quality parameters of the impala (Aepyceros melampus)." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52931.
Full textENGLISH ABSTRACT: The purpose of this study was to evaluate the effects of age, sex, region and cropping methodology on the meat quality of impala. Forty impala were cropped during separate day and night operations at the Mara Agricultural Development Centre. Carcass pH45 (measured in M. longissimus dorsi 45 minutes post mortem) was higher in night cropped animals (6.67 ± 0.111; P<0.05) compared to the day cropped animals (6.55 ± 0.236). The ultimate carcass pH (pHu) of animals cropped at night was lower (5.39 ± 0.081; P<0.05) compared to those cropped in the day (5.45 ± 0.108). Non-linear regression analysis showed that the rate of pH decline of the night cropped animals was slower than that of the day cropped animals (P<0.05). The cooling rate of the M. longissimus dorsi was twice as fast in the night cropped group (P<0.05). Shear force values and drip losses of the night cropped animals were both lower (19.11 ± 5.675 g/mm2 and 2.93 ± 1.597% respectively; PO.OS) compared to those of day cropped animals (23.42 ± 8.128 g/mm2 and 4.15 ± 2.339%). The results indicate that nighttime cropping has a beneficial effect on certain meat quality parameters compared to daytime cropping. A second group of impala was sampled at the Musina Experimental Farm in the Limpopo Province of South Africa. Live weights of the Mara animals (50.23 ± 9.32 kg) were higher (P<0.05) than the Musina animals (44.25 ± 10.81 kg). Impala sampled at Mara had significantly higher dressing percentages than those at Musina (P<0.05). Impala ewes from both regions had a higher lipid content (P<0.05), but the sex of the animal had no effect on the remaining chemical parameters. The crude protein content of impala at Musina (24.88 ± 1.044%) was higher (P<0.05) than the Mara animals (23.80 ± 0.840%). Regional differences (P<0.05) were found in the amounts of phosphorous and calcium in the meat. Female animals at Mara showed higher proportions (P<0.05) of saturated (SFA), and mono-unsaturated fatty acids than the male animals. Males from both regions showed higher proportions (P<0.05) of poly-unsaturated fatty acids. Myristic, palmitic and stearic acid formed the greatest proportion of the SFA component for males and females from both regions. Samples of the M. semi-membranosus (SM), M. deltoideus (D), M. longissimus dorsi et laborum (LO), and M. psoas major (PS) were analysed for citrate synthase (CS) and phosphofructo-kinase activities. MHC distribution varied significantly between 0, SM and LD (P
Smit, Karen. "Meat quality characteristics of blesbok (Damaliscus dorcas phillipsi) and red hartebeest (Alcelaphus buselaphus caama) meat." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50013.
Full textHullberg, Anja. "Quality of processed pork : influence of RN genotype and processing conditions /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a438.pdf.
Full textSchutte, Sumari. "Development of value added ostrich (Struthio Camelus) meat products." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/20860.
Full textENGLISH ABSTRACT: The objectives of this study were threefold: (i) to investigate the effect of the replacement of pork fat with olive oil on the physico-chemical and sensory characteristics of ostrich polony; (ii) to investigate the effect of replacement of sodium tri-polyphosphate (STPP) with iota-carrageenan (CGN) on the physico-chemical and sensory characteristics of restructured cooked ostrich ham; and (iii) to investigate the effect of salt (NaCl) reduction on the physico-chemical and sensory characteristics of ostrich bacon. Five levels of olive oil were added to a polony formulation in 5% increments from 0 to 20%. Hardness, gumminess and shear force values decreased (P≤0.05) with increased levels of olive oil. The L* and b* values decreased (P≤0.05) with increased levels of olive oil producing lighter and more yellow products. Ostrich polony proved to have a favourable fatty acid profile in line with international recommended standards. A trained sensory panel found that the effect of increased levels of olive oil on had an effect (P≤0.05) on the sensory characteristics of colour; processed meat aroma and flavour; ostrich aroma; olive oil aroma; firmness and juiciness. A consumer panel found all the olive oil treatments to be acceptable. It can be concluded that olive oil can be used successfully for the production of low fat ostrich meat polony. In a restructured ostrich ham five decreasing levels of phosphate (0.7, 0.53, 0.35, 0.18 and 0%) were substituted with five increasing levels of carrageenan (0, 0.1, 0.2, 0.3 and 0.4%). The cooked yield of the restructured ostrich ham decreased significantly (P≤0.05) with decreased levels of phosphate. No tendencies in instrumental colour measurements with relation to decreased levels of phosphate were revealed. Hardness, cohesiveness and gumminess increased with decreased levels of phosphate. Ostrich ham had a favourable fatty acid profile and the latter is in line with international recommended standards. The trained sensory panel found that decreased levels of phosphate had a significant effect on the ham sensory characteristics of meat aroma and flavour; ostrich meat aroma and flavour and mealiness, but no significant effect on the spicy aroma and flavour. Three ham treatments with different levels of phosphate (0.7, 0.35 and 0%) were presented to a consumer panel. The consumer panel found the ham treatments with levels of 0.7 and 0.35% most acceptable. Carrageenan can be used to substitute phosphate at a level of 0.35% phosphate and 0.2% carrageenan in ostrich ham. Ostrich bacon was produces with five targeted salt (NaCl) levels of 3.5, 2.75, 2.0, 1.25, and 0.5%. Decreased salt levels had no significant effect on the L*, a* and b* values of the five treatments. Ostrich bacon had a favourible fatty acid profile. A trained sensory panel found that the effect of increased levels of salt had a significant effect on bacon sensory characteristics of ostrich aroma and flavour smoky bacon aroma and flavour and saltiness. A consumer panel found all the bacon treatments acceptable, with 2.75 and 2.0% being most likable. It can be concluded that, from a technical point of view, the salt content in ostrich bacon can be reduced successfully to produce ostrich bacon with low salt levels, although consumer preference for salt remains high.
AFRIKAANSE OPSOMMING: Die doelstellings van hierdie studie was drievoudig: (i) om die effek van die vervanging van varkvet met olyfolie op die fisiko-chemiese en sensoriese eienskappe van volstruispolonie te bestudeer; (ii) om die effek van die vervanging van natriumtripolifosfaat met iotakarrageenan op die fisikochemiese en sonsoriese eienskappe op die van hergestruktureerde volstruisham te bestudeer; en (iii) om die effek van sout (NaCl) vermindering op die fisiko-chemiese en sensoriese eienskappe van volstruisspek te bestudeer. Die polonie behandelings het uit vyf vlakke olyfolie bestaan wat by die polonie formulasie in 5% inkremente 0% tot 20% gevoeg is. Hardheid, taaiheid en skeurkrag het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie. Die L*- en b*-waardes het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie en uiteibdelik ‘n ligter en geler produk geproduseer. Die betrokke volstruispolonie behandelings het ‘n gunstige vetsuurprofiel wat in lyn is met internasionale aanbevole standaarde. ‘n Opgeleide sensoriese paneel het gevind dat die verhoogde vlakke van olyfolie ‘n betekenisvolle (P≤0.05) effek het op die kleur, geprossesseerde vleisgeur en -aroma, volstruis aroma, olyfolie aroma, fermheid en sappigheid. ‘n Verbruikerspaneel het gevind dat al vyf polonie behandelings aanvaarbaar is. Olyfolie kan dus suksesvol gebruik word in die produksie van laevet volstruispolonie. Hergestruktureerde volstruisham het bestaan uit vyf afnemende fosfaat vlakke (0.7, 0.53, 0.35, 0.18 and 0%) en vyf toenemende vlakke van karrageenan (0, 0.1, 0.2, 0.3 and 0.4%). Die opbrengs van gaar hergestruktureerde volstruisham het afgeneem (P≤0.05) met verlaagde vlakke van fosfaat. Geen betekenisvolle patroon is in instrumentele kleurmeting gevind nie. Hardheid, binding en taaiheid het toegeneem met afnemende fosfaat vlakke. Daar is bewys dat volstruisham ‘n gunstige vetsuurprofiel het wat in lyn is met internasionale aanbevole standaarde het. ‘n Opgeleide sensoriese paneel het gevind dat afnemende fosfaatvlakke ‘n betekenisvolle effek op die sensoriese eienskappe van volstruisvleis geur en aroma asook melerigheid, maar geen betekenisvolle effek op die speserygeur en -aroma gehad nie. Drie behandelings met verskillende fosfaat vlakke (0.7, 0.35 and 0%) is deur ‘n verbruikerspaneel vir aanvaaraarheid getoets. Die verbruikerspaneel het gevind dat die behandelings met 0.7 en 0.35% fosfaat aanvaarbaar was. Karrageenan kan dus gebruik word om fosfaat te vervang by ‘n vlak van 0.35% fosfaat en 0.2% karrageenan in volstruisham. Volstruisspek is geproduseet met vyf soutvlakke (NaCl), nl 3.5, 2.75, 2.0, 1.25 en 0.5%. Verlaagde soutvlakke het geen beteknisvolle effek op die L*-, a*- en b*-waardes van die vyf behandelings gehad nie. Volstruisspek het ook ‘n besonder gunstige vetsuurprofiel. ‘n Opgeleide sensoriese paneel het gevind dat die effek van verhoogde soutvlakke ‘n betekenisvolle effek het op die volgende sensoriese eienskappe: geur en aroma van volstruisvleis; geur en aroma van gerookte spek; en southeid. ‘n Verbruikerspaneel het gevind dat al die behandelings aanvaarbaar was, met die monsters met 2.75 and 2.0% sout as mees aanvaarbaar. In opsomming, die soutinhoud van volstruisspek kan uit ‘n tegniese oogpunt suksesvol verlaag word om ‘n produk met ‘n laer soutinhoud te produseer, alhoewel verbruikersvoorkeur vir sout hoog bly.
丁海標 and Haibiao Ding. "Application of near infrared spectroscopy in meat quality assessment." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31238403.
Full textBeattie, J. R. "Application of Raman spectroscopy to meat composition and quality." Thesis, Queen's University Belfast, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269166.
Full textKennedy, Orla. "Consumer choice, vitamin E supplementation and chicken meat quality." Thesis, University of Ulster, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.398991.
Full textDing, Haibiao. "Application of near infrared spectroscopy in meat quality assessment /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21021296.
Full textKelman, Khama. "Lamb growth impacts muscle oxidative capacity and meat quality." Thesis, Kelman, Khama ORCID: 0000-0002-4877-3112 (2014) Lamb growth impacts muscle oxidative capacity and meat quality. PhD thesis, Murdoch University, 2014. https://researchrepository.murdoch.edu.au/id/eprint/29632/.
Full textBUDIMIR, KATARINA. "Effect of the production system on lamb meat quality." Doctoral thesis, Università Politecnica delle Marche, 2017. http://hdl.handle.net/11566/245518.
Full textThe main aim of the thesis was to investigate the effects of (i) breed (Bergamasca, Italian Merino and Sopravissana), (ii) slaughter age (40 vs. 60 days) and (iii) rearing season (winter vs. autumn) on growth, slaughter traits and meat quality, including fatty acid (FA) composition of “Agnello del Centro Italia” PGI light lambs produced under traditional transhumant sheep system adopted in Marche region (Central Italy). The lambs of the studied breeds showed similar growth performances, carcass traits and meat quality (i.e., physical and chemical characteristics), despite some differences in the investigated parameters that occurred (e.g. % crude protein, cooking loss, TBARS and ORAC). Breed significantly affected FA profile of meat and adipose tissue with Bergamasca showing less favourable meat FA profile (the lowest values of conjugated linoleic acid and the highest thrombogenic index). Higher slaughter age in Bergamasca lambs improved some carcass traits and physical characteristics of meat, it did not influence meat chemical composition or strongly affect meat FA profile, but it worsened chemical composition of adipose tissue. These results suggest 60 days as the optimal slaughter age for Bergamasca to produce slightly heavier carcasses without compromising the quality of lamb meat. Different rearing seasons influenced carcass traits (pluck) and meat quality (pH and drip loss after 6 days of meat storage). FA profile of both meat and adipose tissue was influenced by the rearing season with lambs reared in autumn having adipose tissue with better FA profile for human health. The research provides additional information filling the present gaps of knowledge regarding the quality of “Agnello del Centro Italia” light lambs produced under traditional systems in Marche region for local breeders and consumers.
Rimini, Simone <1986>. "Farming and processing stategies for improving poultry meat quality." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6302/1/Rimini_Simone_tesi.pdf.
Full textRimini, Simone <1986>. "Farming and processing stategies for improving poultry meat quality." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6302/.
Full textFalowo, Andrew Bamidele. "Effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descripts cattle." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/2589.
Full textBrand, Monica Merenza. "Reproduction criteria and meat quality of South African Black (Struthio Camelus var. Domesticus), Zimbabwean Blue (Struthio Camelus Australis) and South African Black X Zimbabwean Blue ostriches." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/1714.
Full textThe aim of this study is to determine the effect of crossbreeding Zimbabwean Blue (ZB) and South African Black (SAB) ostriches on the morphological, physical, chemical and sensory quality of the meat. However, it is also necessary to determine the reproductive performance of these genotypes to scientifically support decisions made in the ostrich industry. In relation to reproductive traits and body measurements influencing these traits, results from the study suggested that ZB birds are between 9 and 15% heavier than their SAB contemporaries. Regarding SAB females, egg production was 47% higher, levels of shell deaths were lower, percentage of eggs not incubated was lower (P<0.01) and 84% more (P<0.01) chicks were produced in a season compared to their ZB contemporaries. Mates of SAB males produced a higher (P≤0.05) percentage of eggs not incubated and higher shell death percentages than the mates of ZB males. It has to be conceded that ZB females had a lower reproduction than SAB females, limiting the application of this genotype as a dam line in crossbreeding systems. With regard to morphological properties, the pure Blue genotype in comparison to the pure Black genotype differed significantly (P≤0.05), with 16 kg for live weight, 8.3 kg for carcass weight and 3.5 kg for leg weight. However, when comparing carcass yields (expressed as %) there were no significant differences (P>0.05) between genotypes. The M. gastrocnemius, M. femorotibialis accessorius, M. iliotibialis cranialis, M iliotibialis lateralis, M. iliofibularis and M. iliofemoralis showed significant genotype differences (P≤0.05) for individual muscle weight. When comparing the physical meat quality characteristics between the pure Blue genotype and the pure Black genotype, 70% of the muscles were higher (P≤0.05) in pH24, 50% of the muscles were redder (P≤0.05) and significantly less (P≤0.05) saturated in colour, 67% of the muscles had a lower (P≤0.05) percentage drip loss and 50% of the muscles had a lower (P≤0.05) percentage cooking loss. No significant (P>0.05) genotype differences were observed regarding the sensory quality of the meat. Regarding chemical meat quality characteristics, the percentage of moisture was higher and the percentage of lipid was lower for eight of the ten muscle groups from the pure Blue genotype. No significant differences (P>0.05) were found between genotypes or between muscles regarding the percentage of protein present in the meat. The highest (P>0.05) content of soluble collagen, myoglobin and cholesterol was found in the Blue x Black genotype, whereas the lowest percentage of the latter constituents was found in the pure Blue genotype. For the pure Black genotype the concentration of saturated fatty acids in the meat was lower (P≤0.05), the concentrations of total unsaturated fatty acids and desirable fatty acids in the M. illiofibularis were the highest (P≤0.05), while the concentration of monounsaturated fatty acids was also higher (P≤0.05) in both muscles of this genotype compared to the other two genotypes. Regarding both fat depots, the pure Black genotype had a lower (P≤0.05) concentration of saturated fatty acids, a higher (P≤0.05) concentration of monounsaturated fatty acids and total unsaturated fatty acids and a higher (P≤0.05) polyunsaturated:saturated fatty acid ratio. The percentage of desirable fatty acids in the abdominal fat depot was significantly higher (P≤0.05) for the pure Black and the Blue x Black genotype. In conclusion, crossbreeding between SAB and ZB ostriches seems to be a viable option to produce larger birds with more meat, without negatively affecting the overall quality of the meat.
Cullere, Marco. "Functional meat and meat products from unconventional meat species." Doctoral thesis, Università degli studi di Padova, 2014. http://hdl.handle.net/11577/3424551.
Full textLa presente tesi si compone di quattro ricerche principali e si propone di studiare carne e prodotti carnei funzionali ottenuti da specie non convenzionali, lo struzzo e il coniglio. La prima ricerca ha testato l’inclusione singola o combinata, per 3 o 6 settimane, con il 5% di Spirulina (Arthrospira platensis) ed il 3% di Timo (Thymus vulgaris) nella dieta di conigli in accrescimento. Questo primo capitolo si articola in quattro sottocapitoli. Il primo ha considerato l’effetto sulla digeribilità apparente delle diete e sulle prestazioni produttive di conigli in accrescimento e ha evidenziato che l’inclusione separata o combinata di Spirulina ha ridotto il valore nutritivo delle diete. Nonostante ciò, non è stato osservato alcun effetto sulle prestazioni produttive e sullo stato di salute degli animali. Studi futuri dovranno considerare la tecnologia di produzione del mangime, la pellettatura e le condizioni di confezionamento e stoccaggio, in quanto potrebbero ridurre o nullificare la disponibilità di componenti nutritivi e funzionali. Inoltre, l’inclusione di Spirulina e/o Timo dovrebbe essere testata in condizioni sanitarie più critiche. Il secondo sottocapitolo ha valutato l’effetto dell’inclusione di Spirulina e Timo sulla composizione della carcassa, le caratteristiche reologiche di carne ed ossa ed il contenuto di vitamina B12 del Longissimus dorsi (LD). Spirulina ha confermato di essere una fonte di vitamina B12, la quale è stata trasferita con successo nella carne del LD. Spirulina ha quindi dimostrando il suo valore quale additivo naturale per produrre alimenti fortificati con questo elemento. Per quanto riguarda gli altri aspetti considerati nella presente ricerca, gli additivi naturali testati non hanno avuto alcun effetto. Il terzo sottocapitolo ha studiato la “shelf-life” della carne fresca di coniglio durante una simulazione di esposizione finalizzata alla vendita. Il timo ha migliorato il colore e ridotto le perdite essudative della carne, anche quando è stato somministrato per il periodo più breve. Questo risultato da un lato è in grado di influenzare positivamente il consumatore al momento dell’acquisto, e dall’altro va incontro alle esigenze dell’allevatore di limitare i costi di produzione. Al contrario, Spirulina non ha avuto alcun effetto sulla stabilità ossidativa della carne, forse per uno scarso assorbimento intestinale dovuto all’interferenza degli antiossidanti presenti nella Spirulina stessa, oppure perché il livello di inclusione nella dieta non era adeguato alle esigenze dei conigli. Il quarto sottocapitolo ha testato l’effetto sulla qualità della carne cruda e cotta, sulla ritenzione reale dei nutrienti e sulla protezione nei confronti di condizioni di stress ossidativo. L’inclusione di Spirulina ha migliorato il profilo acidico del Longissimus dorsi e dell’arto posteriore di coniglio, attraverso l’aumento del contenuto dell’acido grasso γ-linolenico. Il Timo ha migliorato la stabilità ossidativa della carne dell’arto posteriore cruda e liofilizzata, ma non quella della carne cotta. Come era stato osservato nel precedente esperimento sulla “shelf-life” della carne di coniglio, Spirulina non ha migliorato la stabilità ossidativa della carne sottoposta a stress ossidativo intenso. Il secondo capitolo della presente tesi, ha considerato l’effetto dell’inclusione singola o combinata con diversi additivi naturali (Origano, Rosmarino, vitamina E e Saccaromyces cerevisiae) sulle prestazioni produttive di conigli in accrescimento, la composizione nutrizionale e la stabilità ossidativa della carne nonchè sulle caratteristiche ossee degli arti. I risultati di questa ricerca hanno dimostrato che un’adeguata inclusione di antiossidanti naturali nella dieta di conigli in accrescimento ha avuto un effetto positivo anche sulle prestazioni produttive e sulla qualità della carne. Il quinto capitolo, invece, ha studiato per la prima volta l’applicazione di rooibos (Aspalathus linearis), fermentato e non, sulla carne e prodotti derivati. In particolare, è stata valutata la sua capacità di prevenire l’ossidazione lipidica in polpette e salami di struzzo. I risultati hanno rivelato un interessante e promettente potenziale antiossidante di questa pianta nei confronti dei prodotti carnei testati. Tuttavia, sono necessari ulteriori studi per esaminarne l’efficacia a lungo termine. Il sesto ed ultimo capitolo, ha valutato due diversi livelli di grasso e NaCl, e due diversi starter microbici, sulle perdite di peso, composizione centesimale e contenuto di colesterolo di salami di struzzo stagionati per 10 e 20 settimane. Un minore contenuto di grasso ha ridotto considerevolmente il tempo di stagionatura, essendo quindi un aspetto positivo in termini di produttività, e ha determinato una maggiore concentrazione di nutrienti rispetto al salame preparato con il più alto livello di grasso. La riduzione del contenuto di NaCl ha ritardato le perdite di peso dei salami di 1 settimana, senza tuttavia modificare la composizione centesimale del prodotto. Infine, l’attività metabolica degli starter microbici testati è sembrata essere condizionata dal contenuto di grasso del salame e ciò, a 10 settimane di stagionatura, ha influenzato la salubrità del prodotto
Johnson, Patricia L. 1948. "The effect of postmortem conditions on the tenderness of veal calf Longissimus Dorsi muscles /." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=65968.
Full textBee, Cheah Poh. "High pressure effects on lipid oxidation in rendered pork fat and minced pork." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320189.
Full textKarama, Musafiri. "The microbial quality of ostrich carcases produced at an export-approved South African abattoir." Electronic thesis, 2001. http://upetd.up.ac.za/thesis/available/etd-03232005-134430/.
Full textFrick, Tyler James. "The Effects of Forage Level in Whole or Dry-Rolled Corn Based Diets on Carcass Characteristics, Meat Tenderness, and Meat Color." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28178.
Full textPuig, Oliveras Anna. "Genetic dissection of growth and meat quality traits in pigs." Doctoral thesis, Universitat Autònoma de Barcelona, 2015. http://hdl.handle.net/10803/322080.
Full textPork is the most consumed meat worldwide. The breeding programs have been working towards a sustainable pig production improving reproduction traits, growth and meat quality traits. The genetic basis determining these complex and economically important production traits remains elusive not being fully understood. In the present thesis we pursue to clarify the molecular mechanisms that determine growth and meat quality traits. The functional role of FABP4 and FABP5 genes in determining the fatty acid composition in muscle and backfat tissues was evaluated. Animals inheriting the C allele for FABP4:g.2634_2635insC polymorphism showed higher intramuscular content of C16:0 and C16:1(n-7) fatty acids and, decreased content of C18:2(n-6) fatty acid and higher FABP4 expression in backfat. Moreover, FABP4:g.2634_2635insC was located inside a PPARG binding site suggesting a role of this nuclear receptor in the regulation of FABP4 gene expression. The FABP5:g.3000T>G SNP was the most significant marker for intramuscular percentages of C18:1(n-9), C18:2(n-6), and MUFA. However, this variant was not associated with FABP5 gene expression, being FABP5 gene expression in muscle regulated by other genomic regions located on SSC4, SSC6, SSC9 and SSC13. Aiming to identify genes and pathways affecting the intramuscular fatty acid composition, the muscle transcriptome of two groups of pigs with extreme phenotypes for these traits was analyzed. A total of 131 genes mostly related to lipid metabolism pathways were identified as differentially expressed between groups. The functional analysis showed that animals with a higher content of PUFA presented low fatty acid and glucose uptake resulting in an inhibition of the lipogenesis. Gene-by-gene approaches used until now are limited when analyzing complex traits usually implying several genes with small effects; moreover, they ignore functional interactions. For this reason, we decided to apply a gene network approach based on SNP-by-SNP co-association analysis to explore growth, conformation and fatness related traits. From the resulting network formed by 513 nodes and 639 edges, three transcription factors PRDM16, ELF1 and PPARG were likely to be the major regulators of this network. Moreover, 54 genes identified within the network belonged to growth-related ontologies. Finally, with the aim to evaluate functional candidate genes affecting intramuscular deposition and fatty acid composition traits from previous studies of our group, the mRNA expression of 45 genes was measured in 114 animals. The eGWAS identified 241 eSNPs distributed in 18 eQTLs. Three out of 18 eQTLs presented cis-acting variants and 16 eQTLs showed trans regulatory effects. The results highlighted putative key regulators and improved our knowledge in the functional regulatory mechanisms implicated in these complex traits.
Perz, Katharine Anna. "Effect of growth path on carcass composition and meat quality." Thesis, Montana State University, 2013. http://etd.lib.montana.edu/etd/2013/perz/PerzK0513.pdf.
Full textRaj, A. B. Mohan. "Biochemical, physiological and behavioural parameters as determinants of meat quality." Thesis, Queen's University Belfast, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356925.
Full textOkeudo, Ndukwe James. "Pre and post slaughter factors influencing meat quality of lambs." Thesis, Queen's University Belfast, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388056.
Full textLively, F. O. "Relationships between production characteristics , post slaughter treatment and meat quality." Thesis, Queen's University Belfast, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437843.
Full textMostert, Analene C. "Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus)." Thesis, Stellenbosch : Stellenbosch University, 2007. http://hdl.handle.net/10019.1/18597.
Full textENGLISH ABSTRACT: Although kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus) are found in the same geographical area, there is variation in their diets as kudu are predominantly browsers, feeding on tree and shrub leaves, while impala are known as mixed feeders as they graze and browse. Therefore this poses the question whether the diet would influence their meat quality. The objective of this investigation was to evaluate the physical measurements and chemical composition of M. longissimus dorsi, M. biceps femoris, M. semimembranosus, M. semitendinosus and M. supraspinatus for kudu and impala, two southern African antelope species. The effects of age (adult and sub-adult) and gender (male and female) were also determined. The sensory characteristics of the M. longissimus dorsi muscle for sub-adult kudu and impala were investigated. Correlations between the various physical measurements and chemical composition of the meat were verified. Physical measurements and chemical composition of the M. longissimus dorsi muscle were tested for correlations with the sensory ratings of the meat. Dressing percentage of impala (59.88%) (n=28) was higher than that of kudu (57.60%) (n=35). The main effects (species, gender and age) showed no differences for drip loss and cooking loss. However, muscles differed in terms of cooking loss with impala M. semitendinosus having the highest (38.28%) value and kudu M. longissimus dorsi having the lowest value (30.77%). For impala, the highest Warner–Bratzler shear (WBS) values were measured for M. semimembranosus (5.90 kg/1.27cmø), followed by M. biceps femoris, M. longissimus dorsi, and M. semitendinosus with the lowest WBS values measured for M. supraspinatus (3.61 kg/1.27cmø). All impala muscles had lower L* values and appeared darker in colour than kudu muscles, except for M. supraspinatus. Adult animals also had lower L* values than the sub-adult group. Kudu had significantly higher a* and b* values (more red) than impala. Chroma values were higher for kudu, thus appearing brighter in colour. The respective muscles of kudu and impala investigated differed significantly in terms of physical characteristics. However, gender and age did not have an effect on the physical measurements. Moisture content was higher in kudu meat (76.46%) than in impala meat (75.28%). Muscles differed for both moisture and fat content. The highest fat was found in M. supraspinatus followed by M. biceps femoris, M. semitendinosus, M. semimembranosus and M. longissimus dorsi. Protein content did not differ between species (kudu: 21.66%; impala: 22.26%), gender (male: 21.98%; female: 21.95%) and age groups (adult: 21.74%; sub-adult: 22.18%). Kudu M. longissimus dorsi (1.62%) had lower fat content than impala M. longissimus dorsi (2.22%) and female animals had a higher fat content than male animals. Sub-adults (1.20 ± 0.02%) had higher ash content than adults (1.10 ± 0.03%). The M. supraspinatus had the lowest protein and also the highest fat content, with M. semimembranosus having the lowest fat content but the highest value for protein. Myoglobin content did not differ between species, although females had higher (6.58 ± 0.20 mg/g) myoglobin content than males (5.11 ± 0.25 mg/g). Glycolitic muscles had the lowest myoglobin content with the highest values found in M. supraspinatus, an oxidative muscle. An interaction was noted between species and muscle for myoglobin content. Myoglobin content in impala M. longissimus dorsi was higher than that in kudu M. longissimus dorsi; however for all other muscles the myoglobin content was lower in impala. Gender did not affect mineral content. Potassium levels were highest for kudu while phosphorus was more prevalent in impala meat. Adult and sub-adult groups differed in terms of potassium, calcium and zinc content. Potassium and calcium content were higher for subadult animals while zinc content was higher in adult animals. In impala meat, stearic acid (22.67%) was the major fatty acid, followed by palmitic acid (16.66%). In contrast, oleic acid (24.35%) was the most profuse fatty acid in kudu, followed by linoleic acid (22.95%). The SFA’s as a percentage of the total fatty acids differed between impala (51.12%) and kudu meat (34.87%). Kudu meat had a higher concentration of total PUFA (38.88%) than impala (34.06%) meat. The PUFA: SFA ratio for kudu meat (1.22) was more favourable than that for impala meat (0.73). The ratio of n-6 PUFA’s to n-3 PUFA’s for kudu and impala were determined as 2.22 and 3.76 respectively. From the current findings it is evident that kudu and impala meat have advantageous fatty acid profiles and can be a healthy substitute for other red meats. Kudu meat (72.62 ± 1.86 mg/100g) had higher cholesterol than impala meat (55.35 ± 1.84 mg/100g). It is recommended that further studies be done in order to confirm the cholesterol content of kudu meat. Within species, no gender differences for any of the sensory characteristics tested were noted. The impala meat had a more intense game aroma than the kudu meat, while kudu meat was found to be more juicy than impala meat. It can therefore be concluded that the marketing of game meat should be species-specific as there are distinct flavour and aroma differences between kudu and impala meat.
AFRIKAANSE OPSOMMING: Alhoewel koedoes (Tragelaphus strepsiceros) en rooibokke (Aepyceros melampus) in dieselfde geografiese area voorkom, is daar variasie in hulle diëte. Koedoes is hoofsaaklik blaarvreters, terwyl rooibokke bekend staan as gemengde vreters aangesien hulle grassowel as blaarvreters is. Die vraag ontstaan dus of die verskil in diëet die kwaliteit van hulle vleis sal beϊnvloed. Die doel van hierdie ondersoek was dus om die fisiese metings en chemiese samestelling van die M. longissimus dorsi, M. biceps femoris, M. semimembranosus, M. semitendinosus en M. supraspinatus vir koedoes en rooibokke te bepaal. Die invloed van ouderdom (volwasse en onvolwasse) en geslag (manlik en vroulik) op hierdie eienskappe is ook geëvalueer. Die sensoriese eienskappe van die M. longissimus dorsi van onvolwasse koedoes en rooibokke is ook ondersoek. Korrelasies tussen die fisiese metings en chemiese samestelling van die vleis is ondersoek. Die fisiese metings en chemiese samestelling van die M. longissimus dorsi is getoets vir korrelasies met die resultate van die sintuiglike evaluering van die vleis. Die gemiddelde uitslagpersentasie van rooibokke (59.88%) (n=28) was hoër as die van koedoes (57.60%) (n=35). Daar was geen verskille in drupverlies en kookverlies vir die hoofeffekte (spesie, geslag en ouderdom) nie. Spiere het wel verskil in terme van kookverlies, met die hoogste waarde gemeet vir rooibok M. semitendinosus (38.28%) en die laagste waarde vir koedoe M. longissimus dorsi (30.77%). In rooibokke was die hoogste Warner- Bratzler skeurkrag waardes gemeet vir M. semimembranosus (5.76 kg/1.27cmø), gevolg deur M. biceps femoris, M. longissimus dorsi, en M. semitendinosus met die laagste Warner- Bratzler skeurkrag waardes gemeet vir M. supraspinatus (3.78 kg/1.27cmø). Alle rooibokspiere het laer L* waardes gehad en was donkerder van kleur as koedoespiere, behalwe vir M. supraspinatus. Laer L* waardes is ook verkry vir volwasse diere in vergelyking met onvolwasse diere. Die a* en b* waardes was hoër in koedoe- as in rooibokvleis, m.a.w. koedoevleis het rooier vertoon. Die onderskeie koedoe- en rooibokspiere het betekenisvol verskil in terme van fisiese eienskappe, terwyl geslag en ouderdom geen effek op die fisiese eienskappe gehad het nie. Voginhoud was hoër in koedoe- (75.52%) as in rooibokvleis (74.52%). Verkille tussen spiere is opgemerk vir beide vog- en vetinhoud. M. supraspinatus het die hoogste vetinhoud gehad, gevolg deur M. biceps femoris, M. semitendinosus, M. semimembranosus en M. longissimus dorsi. Geen verskille is opgemerk tussen spesies (koedoe: 21.66%; rooibok: 22.26%), geslagte (manlik: 21.98%; vroulik: 21.95%) en ouderdomme (volwasse: 21.74%; onvolwasse: 22.18%) in terme van proteϊeninhoud nie. Die vetinhoud van koedoe M. longissimus dorsi (1.62%) was laer as dié van rooibok M. longissimus dorsi (2.22%) en die vetinhoud van vroulike diere was hoër as dié van manlike diere. Onvolwasse diere (1.20 ± 0.02%) het ‘n hoër asinhoud as dié van volwasse diere (1.10 ± 0.03%) getoon. In terme van die onderskeie spiere het M. supraspinatus die laagste proteϊen- en die hoogste vetinhoud gehad, terwyl M. semimembranosus die laagste vet- en die hoogste proteϊeninhoud gehad het. Die mioglobieninhoud was nie beϊnvloed deur spesie nie, terwyl vroulike diere ‘n hoër (6.58 ± 0.20 mg/g) mioglobieninhoud as manlike diere (5.11 ± 0.25 mg/g) gehad het. Die M. supraspinatus, ‘n oksidatiewe spier het die hoogste mioglobieninhoud gehad, terwyl glikolitiese spiere die laagste mioglobieninhoud gehad het. ’n Interaksie tussen spesie en spier was opgemerk vir mioglobieninhoud. Rooibok M. longissimus dorsi het ‘n hoër mioglobieninhoud as koedoe M. longissimus dorsi gehad, terwyl die mioglobieninhoud vir al die ander spiere laer was in rooibokke. Mineraalinhoud was nie deur geslag beϊnvloed nie. Kaliumvlakke was hoër in koedoevleis, terwyl fosforvlakke hoër was in rooibokvleis. Kalium- en kalsiuminhoud was hoër in onvolwasse diere terwyl die sinkinhoud hoër was in volwasse diere. Steariensuur (22.67%), gevolg deur palmitiensuur (16.66%) was die mees algemene vetsure in rooibokvleis. In teenstelling hiermee was oleϊensuur (24.35%), gevolg deur linoleϊensuur (22.95%) die mees algemene vetsure in koedoevleis. Die totale versadigde vetsure was laer in koedoevleis (34.87%) in vergelyking met rooibokvleis (51.12%), terwyl die totale polionversadigde vetsure in koedoevleis (38.88%) hoër was as dié van rooibokvleis (34.06%). Die verhouding van n-6 tot n-3 poli-onversadigde vetsure vir koedoe en rooibok was 2.22 en 3.76 onderskeidelik. Hierdie resultate bevestig dat koedoe- en rooibokvleis oor ‘n vetsuurprofiel beskik wat ’n gesonde alternatief bied tot ander rooivleise. Die cholesterolinhoud van koedoevleis (72.62 ± 1.86 mg/100g) was hoër as dié van rooibokvleis (55.35 ± 1.84 mg/100g). Dit word egter aanbeveel dat verdere studies gedoen word om die cholesterolinhoud van koedoevleis te bevestig. Binne spesies was daar geen geslagsverkille vir enige van die sensoriese eienskappe nie. Rooibokvleis het ‘n meer intense wildsvleis aroma as koedoevleis gehad, terwyl koedoevleis meer sappig was as rooibokvleis. Hierdie resultate dui daarop dat die bemarking van wildsvleis spesie-spesifiiek moet wees aangesien daar defnitiewe geur en aroma verskille tussen koedoe- en rooibokvleis is.
Tlhong, Tumelo Maud. "Meat quality of raw and processed guinea fowl (Numeda meleagris)." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/1898.
Full textThe purpose of this study was to investigate the chemical composition mineral and cholesterol content of the different cuts (breast, drumstick and thigh) of raw guinea fowl meat. The study also aimed at establishing the effect of cooking method on guinea fowl quality attributes by investigating the effect of different cooking methods on the chemical composition and sensory attributes of the different cuts. The effect of injecting a brine solution on the chemical composition and sensory attributes were also investigated. There were no differences in terms of moisture content of the various cuts raw guinea fowl meat The breast had significantly higher protein content when compared to drumstick and thigh (P<0.05). The fat content was similar for all the cuts (P>0.05). Whilst the drumstick had significantly the lowest value for ash content when compared to the thigh. Saturated fatty acids (SFAs) and total unsaturated fatty acids (TUFAs) were not different (P>0.05) in all the cuts. Drumstick had significantly higher monounsaturated fatty acids compared to other cuts (P<0.05), and it had the highest polyunsaturated fatty acids (P<0.05). The breast had the lowest (P<0.05) n-6 fatty acid value (44.25) and had relatively the lowest Polyunsaturated:Saturated (P:S) fatty acid ratio of 1.74 when compared to the other cuts. High n-6:n-3 ratios, ranging from 7.05 to 16.58, were also found in all the cuts. Cholesterol was lowest (P<0.05) in the breast. Seventeen amino acids were found, including the eight of the nine essential amino acids. Significant differences were found in amino acid values for the different cuts. Values of iron were significantly higher in the drumstick and thigh cuts (P<0.05), whilst drumstick had the highest zinc content of all the cuts (P<0.05). On investigating the effect of three cooking methods (baking-bag, foil-wrap, open-roasting at 140ºC for 65 minutes) on the chemical composition, the open-roasting method produced higher moisture content (P<0.05) consistently for all cuts, with the breast having the highest and the drumstick the lowest (P<0.05). The moisture content of the baking-bag method on the other hand was consistently the lowest (P>0.05). This effect was significant for the breast, which had lost the most moisture (P<0.05). The baking-bag method consistently resulted in a higher protein content, which is attributed to the higher moisture loss (P<0.05) in comparison with the other methods, resulting in a more concentrated product. With regard to the fat content no effect resulting from the cooking methods could be observed (P>0.05), but the cuts’ natural fat content was reflected especially in the open–roasting method (P<0.05) giving further support to the understanding that the open-roasting method indeed made the least inroads on the chemical composition of guinea fowl meat under these restraints: controlled for cooking time and temperature, internal temperature not controlled. All the cuts cooked according to all the methods, had the favourable >0.4 Polyunsaturated:Saturated fatty acids (P:S) ratio, ranging from 0.91 to 1.42 between cuts and treatments. The n-6:n-3 ratio was below the recommended beneficial value, namely <4:1, in all the cuts irrespective of all the cooking methods, ranging from 2.47 to 3.08. The study of the effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the sensory attributes of the breast meat revealed that aroma-intensity of the three cooking treatments did not differ significantly (P>0.05). Foil-wrap produced a more tender and juicier product (P<0.05), while, when using the baking-bag method, values for flavour decreased (P<0.05). It is proposed that a higher internal temperature (which was not controlled) was attained when using the baking-bag method (temperature and time controlled) resulting in loss of volatile flavour components. The effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the proximate composition (moisture, protein, fat and ash) of raw and cooked breast meat was investigated. As anticipated raw breast meat had higher moisture content (74.55%, P<0.05) than the cooked cuts, with open-roasting showing the highest (68.55%) value and foil-wrap close second (68.12%). These values differed significantly from the baking-bag method (66.06%, P<0.05). An investigation on the effect of brine infusion on the sensory attributes and chemical composition (proximate and fatty acid composition, and mineral content) of breast meat, baked in foil-wrap, was carried out using descriptive sensory analysis with the injected breast and the control as variable. There were no significant differences (P>0.05) between the injected and the control samples for any of the sensory attributes of aroma, tenderness, initial juiciness, sustained juiciness and flavour. Judge:treatment variations were observed for all the attributes, and samples differed for all attributes except for aroma. It is proposed that the use of the hand injector could not effectively distribute the brine solution, hence the recommendation to repeat the experiment using an electronic multineedle-injector. No effect was observed for the proximate composition (P>0.05). Further research pertaining to cooking methods of meat of free-range guinea fowl is recommended to address certain issues that have been highlighted.
Garza, Quiroga Juan Gilberto. "Quality perception in a meat department of a retail store." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/18139.
Full textDepartment of Agricultural Economics
Vincent Amanor-Boadu
HEB is a privately-held grocery retailer founded in 1905 in Kerrville, TX. Since then, HEB has grown to 399 stores in 155 communities. Although the majority of its operations have been in southern Texas, nearly 10 percent of HEB’s stores (39) are in Mexico. This may be considered an impressive feat since its entry into Mexico occurred in 1997 to take advantage of the growth opportunities in Mexico and the North American Free Trade Agreement involving Canada, the U.S. and Mexico. The research was conducted using primary data collected through a survey. Secondary data from the Shapiro Index were also employed to explain the observations from the survey. Econometric and statistical models were used in the analyses. Customer quality perception is an important metric for the retail industry. This research evaluates the effect of purchase history, frequency of shopping, price perception, quality and service changes through time on the quality perception of a meat department in a supermarket. The impact of additional labor was analyzed to determine the effect on those variables. The quality perception of the customers of other meat retailers in the same trading areas was also evaluated. The results of the study were then compared to the actual metric used to measure quality perception (Shapiro Index). The study found that the company has a significant higher quality perception than other supermarkets, that labor had a positive effect on quality and service change, customers noticed the change, and with time, it will increase their quality perception. The results show a different perception from customers than the Shapiro Index, customers do not notice a decrement on quality in the meat departments. Based on these results, a further research on the actual methodology used was performed, training and new purchasing specifications were applied to improve the intrinsic characteristics of the products and a new marketing campaign was launched based on quality and freshness.
Manning, L. J. "Development of a quality assurance model for poultry meat production." Thesis, Coventry University, 2008. http://curve.coventry.ac.uk/open/items/bd90e402-5959-3143-b469-4581341759c5/1.
Full textMatarneh, Sulaiman K. "Defining the role of mitochondria in fresh meat quality development." Diss., Virginia Tech, 2017. http://hdl.handle.net/10919/80033.
Full textPh. D.
Consumer demand for high quality meat has increased dramatically over the past two decades. In order to meet this demand, it is crucial to understand factors that control the development of fresh meat quality characteristics. Consumers purchase meat based on color, but repeat purchases are also influenced by meat freshness, texture, and juiciness. These quality attributes develop after the animal has been harvested during the conversion of muscle to meat through a series of biochemical reactions. This conversion results in muscle acidification (pH decline) caused by the degradation of stored muscle energy that acidifies muscle. Normally, the muscle pH drops from a neutral value in living muscle to an acid value (~5.6) in fresh meat. In some cases, however, excessive acidification occurs and this can dramatically impact fresh meat quality characteristics. Our research program focuses on the mechanisms responsible for this extended acidification. To that end, we use mutant pigs known as RN– that produce meat with extremely low ultimate pH known as “acid meat”. While most believe that the extended pH decline in muscle of these pigs is a function of elevated energy in the muscle prior to harvesting, we showed that theses pigs have different muscle prior to harvest and this difference cause increased acidification during the transformation of muscle to meat. To investigate this issue further, we also examined the contribution of mitochondria (the powerhouse of the cell) to this process mainly because muscle from the RN– pigs containing around 50% more mitochondria compared to normal pigs. Curiously, we have shown mitochondria participate in this process. Because mitochondria require oxygen to function and harvesting animals disrupts oxygen delivery to the muscle, mitochondria were considered irrelevant to the development of meat quality characteristics. Our studies have definitively proved that mitochondria can contribute to meat quality and may be key in improving fresh meat quality.
Caminiti, Jeff Thomas Caminiti. "Influence of Storage Temperature on Changes in Frozen Meat Quality." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.
Full textBigi, Mila <1985>. "Genomic and proteomic approaches in pig meat quality research field." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6606/1/Bigi_Mila_tesi.pdf.
Full textBigi, Mila <1985>. "Genomic and proteomic approaches in pig meat quality research field." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6606/.
Full textKamba, Evelyn Tatenda. "Effects of Aloe ferox in drinking water, on growth performance, blood parameters, meat quality, fatty acid profile and oxidative stability of broiler meat." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/d1020202.
Full textVan, den Berg Johannes Hermanus. "The effect of electrical stimulation on the meat quality of impala Aepyceros melampus." Diss., Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-08122009-195520.
Full textOnibi, Gbenga Emmanuel. "Influence of dietary fatty acids and α-tocopherol on muscle tissue quality." Thesis, University of Aberdeen, 1997. http://digitool.abdn.ac.uk/R?func=search-advanced-go&find_code1=WSN&request1=AAIU551786.
Full textAnderson, Jennifer M. L. "An evaluation of entire males for lamb production." Thesis, University of Newcastle Upon Tyne, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.481467.
Full textNkhabutlane, Pulane. "The quality attributes of South African rabbit meat and consumer attitudes towards it." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50174.
Full textENGLISH ABSTRACT: Meat processing industries in South Africa are faced with the challenge to produce a variety of white meats. This is due to the fact that consumers tend to consume less red meat and more chicken and pork that are perceived to be healthier due to the negative publicity surrounding red meat and health. The nutritional emphasis is on leaner carcasses and an increase in the consumption of polyunsaturated fatty acids while reducing the ratio of n-6:n-3 polyunsaturated fats in the diet. Another way in which this can be achieved is through introducing rabbit meat which has low fat, low cholesterol content and high protein content, while displaying a positive fatty acid profile. Carcass quality and meat quality in rabbits may to a large extent be affected by age of slaughter and type of breed. This study had a dual purpose. Firstly it aimed at quantifying the effects of breed and age on parameters pertaining to carcass quality and meat quality of commercial rabbits, namely California breed and hybrid (California x Dutch red). Secondly, to determine the differences between ethnic groups on their perceptions towards rabbit meat, thereby providing information on its marketing potential. To accomplish the first objective 50 rabbits from the two breeds were housed in individual cages, weighed on weekly basis and fed ad libitum. The rabbits were slaughtered at 9, 11, 13, 15 and 17 weeks of age (n=5 from each breed). For the second objective the perceptions of three ethnic groups on factors affecting consumers' choice of rabbit meat were determined through a structured questionnaire. The questionnaire was tested for validity beforehand. There was no significant difference between the two breeds regarding body weight, feed intake, carcass weight and drip loss. The California breed had a higher dressing percentage (53.7%) and meat yield (29.2%) compared to the hybrid (52.5% and 27.5% respectively). Age treatments showed a highly significant difference on all parameters investigated. Increasing the age proportionately increased the amount of fat, while the moisture content decreased. The California breed exhibited higher percentages of fat compared to the hybrid at all ages of treatment. California breed contained more phosphorus, magnesium and zinc as opposed to the hybrid, the only exception being copper, where the hybrid had higher concentrations. The total fatty acid (169.2 mg/100 g) of the California breed was higher than that of the hybrid (133.5 mg/100 g). As a result there were more saturated fatty acids (55.4 mg/100 g) and monounsaturated fatty acids (62.3 mg/100 g) in the California breed than in the hybrid (44.2 and 45.6 mg/100 g respectively). Both breeds had 67% unsaturated fatty acids. Although there was no significant difference between the P:S ratio of the two rabbit breeds, the values obtained were higher (+0.9) than the value of 0.7. This is an indication that the rabbit meat contains a P:S ratio that could be considered very desirable. The n-6:n-3 ratio for both breeds were high (11.6 for California and 12.7 for hybrid). The cholesterol and amino acid profile of the two breeds were not affected by the type of breed. The consumer survey indicated that 52% (n=158) of respondents had never eaten rabbit meat before due to reasons such as scarcity, lack of knowledge about the meat, associating rabbits with pets and cultural constraints. Nevertheless, 57% of these people were optimistic about eating rabbit meat. In addition, having eaten rabbit meat before seemed to contribute positively towards acceptance of rabbit meat. Generally, respondents preferred purchasing rabbit meat in portions as opposed to live or whole carcasses. Their decision to purchase rabbit meat was firstly driven by price, thereafter freshness, leanness and tenderness of meat. The respondents expect to buy rabbit meat at a price lower than that of chicken. Rabbit meat contained low sodium and high proportion polyunsaturated fatty acids-some of the most important food attributes required to maintain and improve health. However, most of the respondents in this study were not familiar with the positive attributes of rabbit meat and need to be taught the benefits of this product.
AFRIKAANSE OPSOMMING: In Suid Afrika is daar 'n uitdaging vir die vleisproduserende voedselindustrieë om 'n verskeidenheid witvleis te bemark. Dit word toegeskryf aan die feit dat verbruikers minder rooi vleis as hoender en vark eet wat as meer gesond beskou word weens die negatiewe publisiteit wat geassosieer word met rooivleis en gesondheid. Die voedingsfokus is op maerder karkasse, groter inname van polionversadigde vetsure, en 'n vermindering in die verhouding n-6:n-3 poli-onversadigde vetsure in die dieet. Een van die maniere waarop dit gedoen kan word, is die bekendstelling van konynvleis wat gekenmerk word deur lae vetinhoud, lae cholesterolinhoud en 'n hoë proteïninhoud, en 'n positiewe vetsuurprofiel. Karkas- en vleiskwaliteit van konyne word tot 'n groot mate geaffekteer deur ouderdom van slagting en die ras. Hierdie studie het 'n tweeledige doel. Eerstens mik dit na die kwantifisering van die effek van ras en ouderdom op die parameters wat met karkas- en vleiskwaliteit van die Kaliforniese ras en die kruisgeteëlde ras (Kaliforniese X Hollandse rooi) verband hou. Tweedens, om die verskille in etniese groepe vas te stel met betrekking tot hulle persepsies van die faktore wat hulle keuse van konynvleis beïnvloed, en op dié wyse inligting te verkry t.o.v die bemarkingspotensiaal daarvan. Om in die eerste doelwit te slaag is 50 konyne van die twee rasse in individuele hokke gehuisves, op 'n weeklikse basis geweeg en ad libitum gevoer. Die konyne was geslag op 9, 11, 13, 15 en 17 weke (n=5 vir elke ras). Vir die tweede doelwit, is die persepsies van drie etniese groepe oor die faktore wat die verbruikerskeuse van konynvleis kan bepaal, m.b.v. 'n gestruktureerde vraelys bepaal. Die vraelys is vooraf vir geldigheid evalueer. Daar was geen beduidende verskil tussen die twee rasse wat betref liggaamsmassa, voedselinname, karkasgewig en dripverlies nie. Die Kaliforniese ras het 'n hoër uitslag-persentasie (53.7%) en vleisopbrengs (29,2%) in vergelyking met die kruisgeteëlde ras (52.5% en 27.5% respektiewelik) gehad. Ouderdom het hoogsbeduidende verskille op al die parameters wat ondersoek was, getoon. Die toename in ouderdom was gepaardgaande met proporsionele toename in karkasvet en afname in vog. Die Kaliforniese ras het, by alle ouderdomsbehandelings, in vergelyking met die kruisgeteëlde ras, 'n hoër persentasie vet opgelewer. Die Kaliforniese ras het teenoor die kruisgeteëlde ras hoër fosfor, magnesium en sink bevat. Die uitsondering was koper waar die kruisgeteëlde ras 'n hoër waarde gehad het. Die totale vetsure vir die Kaliforniese ras (169.2 mg/100 g) was hoër as vir die kruisgeteëlde ras (133.5 mg/100 g). Om dié rede was daar in die Kaliforniese ras meer versadigde vetsure (55.4 mg/100 g) en monoonversadigde vetsure (62.3 mg/100 g) as vir die kruisgeteëlde ras (44.2 mg/100 g en 45.6 mg/100g onderskeidelik). Beide rasse het 67% onversadigde vetsure gehad. Hoewel daar geen beduidende verskille was in die polionversadigde:versadigde (P:V) verhouding nie, was die waardes hoër (+0.9) as die 0.7 wat aanbeveel word. Die n-6:n-3 verhouding vir beide rasse was hoog (11.6 vir die Kaliforniese ras en 12.7 vir die kruisgeteëlde ras). Die cholesterol- en die aminosuurprofiel was nie deur die ras beïnvloed nie. Die verbruikersnavorsing het getoon dat 52% (n=158) van die respondente om verskeie redes nog nie konynvleis geëet het nie, weens redes soos onverkrygbaarheid, gebrekkige kennis van die vleis, die assosiasie van konyne met troeteldiere en kulturele beperkinge. Desnieteenstaande is daar 57% van die respondente wat optimisties is oor die eet van konynvleis. Die eet van konynvleis by vorige geleenthede het bygedra tot die positiewe aanvaarding van konynvleis. Oor die algemeen het die respondente verkies om konynvleis in porsies te koop, in plaas van lewendig of heel karkasse. Die besluit om konynvleis te koop, is hoofsaaklik gedryf deur prys, daarna deur varsheid, maerheid en sagtheid van die vleis. Die respondente verwag dat die prys vir konynvleis laer sal wees as vir hoender. Konynvleis bevat lae natrium en 'n hoë verhouding poli-onversadigde vetsure - van die mees belangrike voedingeienskappe om gesondheid te handhaaf en te verbeter. Ongelukkig was meeste van die respondente in hierdie studie nie vertroud met die positiewe eienskappe van konynvleis nie, en moet hulle geleer word deur middel van omvattende bemarkingsaksies van die voordele van hierdie produk.
Wagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.
Full text