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Journal articles on the topic 'Meat quality'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 March 2023

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1

Usborne, W. R. "Meat Quality." Canadian Institute of Food Science and Technology Journal 20, no. 2 (April 1987): x—xiv. http://dx.doi.org/10.1016/s0315-5463(87)71054-2.

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2

Stevenson, A. "Meat Quality." Proceedings of the British Society of Animal Science 2002 (2002): 261. http://dx.doi.org/10.1017/s1752756200009078.

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The relationship between livestock producer and meat plant operator has always been one of suspicion. Now, as a result of last year’s tragic Foot & Mouth outbreak, it is the belief of the Speaker that to use this period of recuperation and rebuilding to develop solid relationships and meaningful trust between both parties. We have a shared challenge if Britain is to remain with a strong meat and livestock sector and not simply rely on the requirements of the consumer to be increasingly met by product from imported sources.
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3

Wood, Jeff. "Meat Quality." Proceedings of the British Society of Animal Science 2002 (2002): 262. http://dx.doi.org/10.1017/s175275620000908x.

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Two terms characterise the carcass and meat: carcass quality and meat quality. The former describes the yield of meat and the ratio of lean to fat and the farmer is paid for it, more directly in pigs. Meat quality describes the appearance and taste of meat and although these also vary and are arguably more important to consumers than yield, the industry does not obviously recognise this variation in terms of price differentials. Reasons for this include the difficulty of deciding where in the production-processing chain quality variation is introduced and the lack of reliable, easily-used measuring systems.
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4

Hernández Bautista, Jorge, and Francisco Gerardo Ríos Rincón. "Quality of the meat or meat with quality?" Nacameh 4, no. 1 (June 30, 2010): 1–10. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2010v4n1/hernandez.

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5

vásquez Villalobos, Jorge, and Francisco Gerardo Ríos Rincón. "Quality of the meat or meat with quality?" Nacameh 3, no. 1 (June 30, 2010): 1–10. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2010v4n1/vasquez.

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6

Fletcher, D. L. "Poultry meat quality." World's Poultry Science Journal 58, no. 2 (June 1, 2002): 131–45. http://dx.doi.org/10.1079/wps20020013.

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7

Webb, E. C., N. H. Casey, and L. Simela. "Goat meat quality." Small Ruminant Research 60, no. 1-2 (October 2005): 153–66. http://dx.doi.org/10.1016/j.smallrumres.2005.06.009.

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8

Xiao, H. B., J. Fang, and Z. L. Sun. "Kaempferitrin improves meat quality of broiler chickens." Czech Journal of Animal Science 58, No. 5 (April 30, 2013): 227–31. http://dx.doi.org/10.17221/6751-cjas.

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Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crude fat, breast muscle malondialdehyde level, and hepatic Angptl3 mRNA expression. The present results suggest that kaempferitrin improves meat quality by decreasing expression of Angptl3 in broiler chickens.  
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9

IRIE, Masakazu. "Evaluation for Meat Quality." journal of the japanese society for cold preservation of food 22, no. 2 (1996): 103–7. http://dx.doi.org/10.5891/jafps1987.22.103.

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10

Sams, AR. "Meat quality during processing." Poultry Science 78, no. 5 (May 1999): 798–803. http://dx.doi.org/10.1093/ps/78.5.798.

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11

Cassens, R. G., and R. W. Bray. "Meat quality estimation methods." Zeitschrift für Tierzüchtung und Züchtungsbiologie 82, no. 1-4 (April 26, 2010): 286–97. http://dx.doi.org/10.1111/j.1439-0388.1966.tb01519.x.

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12

Gordon Greer, G. "Bacteria and Meat Quality." Canadian Institute of Food Science and Technology Journal 22, no. 2 (April 1989): 116–17. http://dx.doi.org/10.1016/s0315-5463(89)70338-2.

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13

Muller, Susan A. "Packaging and Meat Quality." Canadian Institute of Food Science and Technology Journal 23, no. 1 (February 1990): 22–25. http://dx.doi.org/10.1016/s0315-5463(90)70195-2.

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14

De Boer, H. "Carcass and meat quality." Livestock Production Science 30, no. 3 (February 1992): 265–66. http://dx.doi.org/10.1016/s0301-6226(06)80015-1.

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15

Purslow, Peter. "Meat Structure and Quality." Proceedings of the British Society of Animal Science 2001 (2001): 247–49. http://dx.doi.org/10.1017/s1752756200006190.

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This abstract is built from the work of many members of our research group in Copenhagen. The names in brackets indicate the main people involved in each element of the reported resultsFor most common meats, the most important aspects of eating quality that determine overall acceptability are taste (flavour), texture (especially toughness/tenderness) and juiciness (water-holding). Unexplained variations in tenderness and water-holding are two of the consistent problems in the industry and sources of consumer dissatisfaction. A basic understanding of the causes of variability in toughness and water-holding is therefore important to the meat industry, because an understanding of the mechanisms controlling these aspects of eating and processing quality is desirable if we are to reduce undesirable variations and ensure high acceptability. Despite considerable research in the last century, we have met with only partial success in explaining the causes of such variations. This warns us that the complete picture is multivariate and complex. Toughness and water-holding are in fact both properties determined at several levels of structure within muscle tissue, from the molecular, through to macroscopic. Our current programme of research contains several related areas of work which aim to further our understanding of the structural mechanisms at several levels of organisation which cause variations in tenderness and water-holding of whole meat.
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16

Munekata, Paulo ES, Mirian Pateiro, María López-Pedrouso, Mohammed Gagaoua, and José M. Lorenzo. "Foodomics in meat quality." Current Opinion in Food Science 38 (April 2021): 79–85. http://dx.doi.org/10.1016/j.cofs.2020.10.003.

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17

Skryabina, Olga V., and Dina S. Ryabkova. "Quality investigation of meat product from poultry meat." Poultry and Chicken Products 25, no. 1 (2023): 65–68. http://dx.doi.org/10.30975/2073-4999-2023-25-1-65-68.

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Raw material characteristics have been given in the paper together with its using justification for ready-to- cook product producing from poultry meat. Analysis has been made of data received for optimal recipe choice and ready product quality results have been given.
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18

Simonová, M. P., Ľ. Chrastinová, J. Mojto, A. Lauková, R. Szábová, and J. Rafay. " Quality of rabbit meat and phyto-additives." Czech Journal of Food Sciences 28, No. 3 (July 1, 2010): 161–67. http://dx.doi.org/10.17221/49/2008-cjfs.

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The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 – sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 – serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers.
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19

Hendriks, W. H., C. A. Butts, D. V. Thomas, K. A. C. James, P. C. A. Morel, and M. W. A. Verstegen. "Nutritional Quality and Variation of Meat and Bone Meal." Asian-Australasian Journal of Animal Sciences 15, no. 10 (January 1, 2002): 1507–16. http://dx.doi.org/10.5713/ajas.2002.1507.

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20

Edita, Raudienė, Gailius Darius, Rimanté Vinauskienė, Viktorija Eisinaitė, Gintautas Balčiūnas, Justina Dobilienė, and Laura Tamkutė. "Rapid evaluation of fresh chicken meat quality by electronic nose." Czech Journal of Food Sciences 36, No. 5 (November 8, 2018): 420–26. http://dx.doi.org/10.17221/419/2017-cjfs.

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A prototype of electronic nose (e-nose) with the gas sensor system for evaluation of fresh chicken meat freshness was developed. In this paper a rapid, simple and not expensive system for fresh chicken meat spoilage detection was investigated that provides objective and reliable results. Quality changes in fresh chicken meat during storage were monitored by the metal oxide sensor (MOS) system and compared with the results of traditional chemical measurements. Gas sensor selection was tested for evaluation of volatile fatty acids (VFA) mainly representing meat spoilage.The study demonstrated that a correlation coefficient (R<sup>2</sup> = 0.89) between e-nose signals and traditional chemical method was high. These results prove that the developed e-nose prototype has a potential for assessing fresh chicken meat freshness and allows discriminating meat into fresh, unsafe and spoiled.
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21

Korimová, Ľ., D. Máté, and P. Turek. "Influence of natural antioxidants on heat-untreated meat products quality." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 124–28. http://dx.doi.org/10.17221/8330-cjfs.

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The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.
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22

Guzek, Dominika, Dominika Głąbska, Paweł Plewa, Karolina Kozań, Jacek Pietras, Rafał Plewa, Ewelina Pogorzelska, Grzegorz Pogorzelski, Jędrzej Trajer, and Agnieszka Wierzbicka. "Wild boar meat sensory attributes contributing general meat quality." Bulletin of the Veterinary Institute in Pulawy 57, no. 3 (September 1, 2013): 357–63. http://dx.doi.org/10.2478/bvip-2013-0062.

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Abstract The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an important role in creating general quality, but the most important factors influencing the general quality of wild boar meat included juiciness, colour, taste, and aroma.
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23

Onwuzuruike, Uzochukwu, Joel Ndife, and Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY." FUDMA JOURNAL OF SCIENCES 6, no. 2 (May 11, 2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.

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Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to 11.34%, 3.94 to 6.31%, 16.21 to 27.31%, 21.38 to 23.12% and 37.43 to 45.90% for moisture, ash, fat, protein and carbohydrate contents. Physicochemical properties ranged from 0.08 to 0.18 meg O2/kg for peroxide value, 0.06 - 0.41 TBARS/g for thiobarbituric acid value, 6.91 to7.54 for colour, 6.65 to 7.30 for pH and 61.25 to 69.40 mg/ml for solubility. Mineral composition showed that mutton meat kilishi (KM) had higher calcium (51.14 mg/100 g), magnesium (40.04 mg/100 g) and sodium (132.75 mg/100 g) contents while beef kilishi (KB) had the highest iron (8.24 mg/100 g) contents. Microbiologically, the kilishi samples were fit and safe for consumption. The organoleptic study revealed consumers’ preference for beef samples. Kilishi production improved the nutrient density, stability and safety of meat from their respective meat sources, and will serve as a viable means of meat storage in low-income countries.
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24

Kanner, J. "Oxidative processes in meat and meat products: Quality implications." Meat Science 36, no. 1-2 (January 1994): 169–89. http://dx.doi.org/10.1016/0309-1740(94)90040-x.

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25

Jandásek, J., R. Gál, I. Ingr, M. Sládek, and F. Poul. "Meat quality in two hybrid slaughter lines of pigs." Czech Journal of Animal Science 49, No. 5 (December 12, 2011): 220–25. http://dx.doi.org/10.17221/4303-cjas.

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We evaluated two hybrid slaughter lines, progeny of hybrid parent gilts (LW &times; L) and D or LW &ndash; sire line terminal boars. Within two trials (with a six-month interval between them) the data on 40 animals were acquired; 20 hybrid pigs were sired by Duroc and 20 by LW terminal boars. Post-mortem changes were described by pH, conductivity, redox potential, remission and drip loss. Dry matter, intramuscular fat and myoglobin content were determined. Sensory tests evaluated aroma, flavour and texture. The results can be summarised as follows: post-mortem changes were adequate to normal quality meat. Remission values, drip loss and intramuscular fat content were higher in the hybrids sired by D. The hybrids sired by LW showed higher values of myoglobin content and their meat had better aroma. Total sensory evaluation was in favour of the hybrid progeny of D. The differences between the two trials could be explained by the use of different sires, the interval between the trials (6 months), impact of season and slight differences in feeding technique. However, the majority of the values fell within the category &ldquo;optimal&rdquo; quality of pork, therefore this trend in hybridisation could become one of the possible ways of pig breeding in the Czech Republic. &nbsp;
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26

Kowalczyk, Marek, Agnieszka Kaliniak-Dziura, Michał Prasow, Piotr Domaradzki, and Anna Litwińczuk. "Meat quality – Genetic background and methods of its analysis." Czech Journal of Food Sciences 40, No. 1 (February 24, 2022): 15–25. http://dx.doi.org/10.17221/255/2020-cjfs.

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Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them.
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27

Akram, Muhammad Bilal, Muhammad Issa Khan, Shahiryar Khalid, Muhammad Shoaib, and Syeda Azeema Hassan. "Quality and Sensory Comparison of Ostrich and Goat Meat." SSR Institute of International Journal of Life Sciences 5, no. 1 (January 2019): 2168–75. http://dx.doi.org/10.21276/ssr-iijls.2019.5.1.9.

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28

Bušová, Milena. "Factors Affecting the Quality and Consumption of Fish Meat." Indian Journal of Applied Research 3, no. 9 (October 1, 2011): 24–27. http://dx.doi.org/10.15373/2249555x/sept2013/7.

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29

Heinze, P. H., R. T. Naudé, and A. J. J. Van Rensburg. "Quality characteristics of ostrich meat." Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie 5, no. 1 (March 17, 1986): 6–8. http://dx.doi.org/10.4102/satnt.v5i1.969.

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The quality of ostrich meat was evaluated according to final pH value, histological sections, collagen content and solubility, muscle-fibre diameter and sarcomere length, pigment content, cooking loss and water-binding capacity, shear-force value and taste-panel evaluation. Where possible, these values were compared with comparable values obtained from beef. The average final pH value of the ostrich meat was 6,06, indicating Dark, Firm and Dry (DFD) meat which may have resulted from the slaughtering of exhausted animals. Large intracellular vacuoles were found in histological sections, probably due to the slow freezing of the meat.
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RODRÍGUEZ-CALLEJA, JOSE M., JESÚS A. SANTOS, ANDRÉS OTERO, and MARÍA-LUISA GARCÍA-LÓPEZ. "Microbiological Quality of Rabbit Meat." Journal of Food Protection 67, no. 5 (May 1, 2004): 966–71. http://dx.doi.org/10.4315/0362-028x-67.5.966.

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World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 ± 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P &lt; 0.05) than that (4.96 ± 0.90 log CFU/g) for carcasses dressed at a large abattoir in automated slaughter lines. Both groups of carcasses had mean pH values of 5.98. The dominant contaminants on carcasses from the small abattoir were Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 ± 0.18) stored at −1 to + 1° C (supermarket 1), mean aerobic mesophilic count was 5.87 ± 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 ± 0.18) displayed at −1 to + 5° C (supermarket 2), mean aerobic mesophilic count was 6.60 ± 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 &gt; large abattoir &gt; supermarket 1 &gt; small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.
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31

Grashorn, M. A. "Research into poultry meat quality." British Poultry Science 51, sup1 (August 2010): 60–67. http://dx.doi.org/10.1080/00071668.2010.506761.

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32

Duclos, M. J., C. Berri, and E. Le Bihan-Duval. "Muscle Growth and Meat Quality." Journal of Applied Poultry Research 16, no. 1 (March 2007): 107–12. http://dx.doi.org/10.1093/japr/16.1.107.

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33

Goksoy, EO, LJ McKinstry, LJ Wilkins, I. Parkman, A. Phillips, RI Richardson, and MH Anil. "Broiler stunning and meat quality." Poultry Science 78, no. 12 (December 1999): 1796–800. http://dx.doi.org/10.1093/ps/78.12.1796.

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34

Morrissey, Patrick A., Denis J. Buckley, P. J. A. Sheehy, and F. J. Monahan. "Vitamin E and meat quality." Proceedings of the Nutrition Society 53, no. 2 (July 1994): 289–95. http://dx.doi.org/10.1079/pns19940034.

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35

Maltin, Charlotte, Denis Balcerzak, Rachel Tilley, and Margaret Delday. "Determinants of meat quality: tenderness." Proceedings of the Nutrition Society 62, no. 2 (May 2003): 337–47. http://dx.doi.org/10.1079/pns2003248.

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Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat, appear most important. However, it is now becoming clear that variation in other factors such as the muscle fibre type composition and the buffering capacity of the muscle together with the breed and nutritional status of the animals may also contribute to the observed variation in meat tenderness.
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Kennedy, C. J. "Poultry Meat Processing and Quality." International Journal of Food Science and Technology 40, no. 3 (March 2005): 341–42. http://dx.doi.org/10.1111/j.1365-2621.2004.00875.x.

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37

Enser, M. "Muscle lipids and meat quality." Proceedings of the British Society of Animal Science 2001 (2001): 243–46. http://dx.doi.org/10.1017/s1752756200006189.

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Lipids are present in muscles as structural components of the muscle membranes, as storage droplets of triacylglycerol between muscle fibres and as adipose tissue (marbling fat). These lipids, or more precisely their fatty acids, contribute to a wide range of quality attributes. For fresh meat these are colour stability, drip loss and the development of oxidative rancidity. Meat colour and level of marbling are the two major factors relevant to the selection of meat by the consumer. Eating quality of meat is judged by texture and flavour. The former depends, in part, upon marbling fat which also contributes to juiciness, and flavour depends upon products from the thermal oxidation of lipids. These breakdown products react with other meat constituents to produce flavour and odour compounds. Finally, nutritional quality depends upon the fat content of the meat and it’s fatty acid composition.
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38

Dalen, G. Akervold. "Assuring eating quality of meat." Meat Science 43 (January 1996): 21–33. http://dx.doi.org/10.1016/0309-1740(96)00052-6.

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39

Wood, J. D., M. Enser, A. V. Fisher, G. R. Nute, R. I. Richardson, and P. R. Sheard. "Manipulating meat quality and composition." Proceedings of the Nutrition Society 58, no. 2 (May 1999): 363–70. http://dx.doi.org/10.1017/s0029665199000488.

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Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e. above 30 g/kg muscle weight inlongissimus, are deemed necessary for optimum tenderness, although poor relationships between fat content and tenderness have generally been found in European studies, where fat levels are often very low, e.g. below 10 g/kg in UK pigs. Muscle lipid may be a marker for red oxidative (type 1) muscle fibres which are found at higher concentrations in tender muscles and carcasses. Nutritional treatment can be used to manipulate the fatty acid content of muscle to improve nutritional balance, i.e. increase the polyunsaturated (PUFA) : saturated fatty acid value and reduce then−6 :n−3 PUFA value. Increasing PUFA levels may also change flavour because of their greater susceptibility to oxidative breakdown and the generation of abnormal volatile compounds during cooking. This situation particularly applies to then−3 PUFA which are the most unsaturated meat lipids. In pigs, a concentration of 3 mg α-linolenic acid (18 : 3)/100 mg in muscle and fat tissue fatty acids can easily be achieved by including whole linseed in the diet. This level has led to abnormal odours and flavours in some studies, but not in others. In cattle and sheep, feeding whole linseed raised 18 : 3 concentrations in muscle fatty acids from about 0.7 mg/100 mg to > 1 mg/100 mg. As with pigs, this diet also increased levels of long-chainn−3 PUFA formed from 18 : 3, including eicosapentaenoic acid (20 : 5). Although this increase led to greater oxidative breakdown of lipids during storage and the generation of large quantities of lipid-derived volatile compounds during cooking, there were no deleterious effects on odour or flavour. When 18 : 3 levels are raised in lamb and beef because of grass feeding, the intensity of the flavours increases in comparison with grain-fed animals which consume and deposit relatively more linoleic acid (18 : 2). In ruminants, very high levels of 18 : 2 produced by feeding protected oil supplements cause the cooked beef to be described as oily, bland or pork-like.
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Pulkrábek, J., J. Pavlík, L. Vališ, and M. Vítek. "Pig carcass quality in relation to carcass lean meat proportion." Czech Journal of Animal Science 51, No. 1 (December 5, 2011): 18–23. http://dx.doi.org/10.17221/3904-cjas.

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The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. Totally 132 carcasses with lean meat proportions ranging from 45 to 65% were analysed. The average lean meat proportion in the analysed set of carcasses was 55.38% (s = 4.319). The carcasses were classified into the groups according to their lean meat proportion (R, 45.0 to 49.9%; U, 50.0 to 54.9%; E, 55.0 to 59.9%; S, more than 60.0%). Carcasses from each group were cut into primal cuts and the main cuts (leg, loin, shoulder and belly with bones) were further separated into different tissues. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. Average leg percentages in the groups R, U, E and S were 17.88% (s = 0.918), 19.32% (s = 0.889), 20.88% (s = 0.817) and 21.88% (s = 0.827), respectively. Average proportions of fat over leg expressed as percentages of leg weight in these groups were 5.82% (s = 0.402), 4.87% (s = 0.556), 4.05% (s = 0.479) and 3.21% (s = 0.321), respectively. Lean meat proportions of leg weight were improved from 84.93% (s = 1.136) in the group R to 88.12% (s = 0.986) in the group S. The most distinct differences were found in lean proportions of belly weight. The observed averages in the group R and S were 43.90% (s = 2.729) and 62.10% (s = 2.219), respectively. Actually, in carcasses with a high classification score the belly can be considered as a cut with the predominant muscle tissue. The results of the study proved the efficiency of carcass evaluation based on the lean meat proportion. Such a method can significantly contribute to the overall improvement of pig production. &nbsp;
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Tkáčová, Jana, Mária Angelovičová, Juraj Čuboň, Adriana Pavelková, Marek Bobko, and Peter Haščík. "EFFECT OF ADDITION OF ALFALFA MEAL ON CHICKEN MEAT QUALITY." Journal of Microbiology, Biotechnology and Food Sciences 8, no. 1 (August 1, 2018): 681–84. http://dx.doi.org/10.15414/jmbfs.2018.8.1.681-684.

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42

El-Afifi,, T., H. Hassan, M. Mohamed, and T. Omar. "QUALITY CONTROL OF MEAT AND BONE MEAL USING RAPID ASSAY." Journal of Animal and Poultry Production 33, no. 3 (March 1, 2008): 1843–49. http://dx.doi.org/10.21608/jappmu.2008.217764.

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43

Parsons, CM, F. Castanon, and Y. Han. "Protein and amino acid quality of meat and bone meal." Poultry Science 76, no. 2 (February 1997): 361–68. http://dx.doi.org/10.1093/ps/76.2.361.

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Chang, Ming, Jun Xiao, Ruijie Liu, Liangzhong Lu, Qingzhe Jin, and Xingguo Wang. "Effect of defatting on quality of meat and bone meal." Animal Science Journal 86, no. 3 (November 20, 2014): 319–24. http://dx.doi.org/10.1111/asj.12286.

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Pulkrábek, J., J. Pavlík, and L. Vališ. "Pig carcass quality and pH1 values of meat." Czech Journal of Animal Science 49, No. 1 (December 11, 2011): 38–42. http://dx.doi.org/10.17221/4269-cjas.

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The data on 964 pig carcasses were examined with the objective to determine the relationship between a high carcass lean meat content in currently used pig hybrids and deterioration of the quality traits important for further processing of meat. The average slaughter weight of pigs was equal to 106.2 &plusmn; 0.417 kg. Lean meat percentage determined by the FOM instrument with the average value of 54.50 &plusmn; 0.139% was used as the main quantitative carcass trait. For the assessment of meat quality, the pH<sub>1</sub> value (average 6.15 &plusmn; 0.011) was used in the same way as in the system of breeding animals&rsquo; progeny testing. The relationship between the mentioned traits is characterised by the low correlation coefficient r = &ndash;0.13. This result was further confirmed by correlations determined between pH<sub>1</sub> and loin, shoulder and ham percentages (r = &ndash;0.33, r = &ndash;0.13 and r = &ndash;0.12, respectively). These relationships are rather surprising as the studies from the beginning and the first phase of realization of hybridisation programmes usually emphasized that the increasing lean meat content in carcass was connected with the higher incidence of negative side effects. Our conclusions are also in agreement with the results of the separate analysis of carcasses with pH<sub>1</sub> above 5.8 and equal to or lower than 5.8. The carcasses with pH<sub>1</sub> referring to less favourable technological properties of meat showed somewhat higher average values characterising carcass meat content but the differences between the groups were small and insignificant. We were not able to find any relationships between higher meat contents in carcasses and less favourable pH<sub>1</sub> values when the carcasses were classified according to meat content. &nbsp;
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Anandh, M. Anna. "Development and quality evaluation of meat balls from turkey meat." FOOD SCIENCE RESEARCH JOURNAL 11, no. 1 (April 15, 2020): 17–21. http://dx.doi.org/10.15740/has/fsrj/11.1/17-21.

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Barbera, S., and S. Tassone. "Meat cooking shrinkage: Measurement of a new meat quality parameter." Meat Science 73, no. 3 (July 2006): 467–74. http://dx.doi.org/10.1016/j.meatsci.2006.01.011.

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Damez, Jean-Louis, and Sylvie Clerjon. "Meat quality assessment using biophysical methods related to meat structure." Meat Science 80, no. 1 (September 2008): 132–49. http://dx.doi.org/10.1016/j.meatsci.2008.05.039.

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Mortimer, S. I., J. H. J. van der Werf, R. H. Jacob, D. L. Hopkins, L. Pannier, K. L. Pearce, G. E. Gardner, et al. "Genetic parameters for meat quality traits of Australian lamb meat." Meat Science 96, no. 2 (February 2014): 1016–24. http://dx.doi.org/10.1016/j.meatsci.2013.09.007.

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Jacob, R. H., and D. W. Pethick. "Animal factors affecting the meat quality of Australian lamb meat." Meat Science 96, no. 2 (February 2014): 1120–23. http://dx.doi.org/10.1016/j.meatsci.2013.10.039.

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