Bibliografías temáticas / Meat quality

Índice

  1. Artículos de revistas
  2. Tesis
  3. Libros
  4. Capítulos de libros
  5. Actas de conferencias
  6. Informes

Literatura académica sobre el tema "Meat quality"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 10 de marzo de 2023

Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros

Elija tipo de fuente:

Consulte las listas temáticas de artículos, libros, tesis, actas de conferencias y otras fuentes académicas sobre el tema "Meat quality".

Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.

También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.

Artículos de revistas sobre el tema "Meat quality"

1

Usborne, W. R. "Meat Quality". Canadian Institute of Food Science and Technology Journal 20, n.º 2 (abril de 1987): x—xiv. http://dx.doi.org/10.1016/s0315-5463(87)71054-2.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

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

Texto completo
Resumen
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.
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

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

Texto completo
Resumen
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.
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Hernández Bautista, Jorge y Francisco Gerardo Ríos Rincón. "Quality of the meat or meat with quality?" Nacameh 4, n.º 1 (30 de junio de 2010): 1–10. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2010v4n1/hernandez.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

vásquez Villalobos, Jorge y Francisco Gerardo Ríos Rincón. "Quality of the meat or meat with quality?" Nacameh 3, n.º 1 (30 de junio de 2010): 1–10. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2010v4n1/vasquez.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Fletcher, D. L. "Poultry meat quality". World's Poultry Science Journal 58, n.º 2 (1 de junio de 2002): 131–45. http://dx.doi.org/10.1079/wps20020013.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Webb, E. C., N. H. Casey y L. Simela. "Goat meat quality". Small Ruminant Research 60, n.º 1-2 (octubre de 2005): 153–66. http://dx.doi.org/10.1016/j.smallrumres.2005.06.009.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

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

Texto completo
Resumen
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.  
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

IRIE, Masakazu. "Evaluation for Meat Quality." journal of the japanese society for cold preservation of food 22, n.º 2 (1996): 103–7. http://dx.doi.org/10.5891/jafps1987.22.103.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Sams, AR. "Meat quality during processing". Poultry Science 78, n.º 5 (mayo de 1999): 798–803. http://dx.doi.org/10.1093/ps/78.5.798.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
Más fuentes

Tesis sobre el tema "Meat quality"

1

Trefan, Laszlo. "Development of empirical models for pork quality". Thesis, University of Edinburgh, 2011. http://hdl.handle.net/1842/5761.

Texto completo
Resumen
Pork quality is an important issue for the whole meat chain, from producers, abattoirs, retailers through to costumers and is affected by a web of multi-factorial actions that occur throughout the pork production chain. A vast amount of information is available on how these diverse factors influence different pork quality traits. However, results derived from individual studies often vary and are in some cases even contradictory due to different experimental designs or different pork quality assessment techniques or protocols. Also, individual influencing factors are often studied in isolation, ignoring interacting effects. A suitable method is therefore required to account for a range of interacting factors, to combine the results from different experiments and to derive generic response-laws. The aim of this thesis was to use meta-analyses to produce quantitative, predictive models that describe how diverse factors affect pork quality over a range of experimental conditions.
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Pereira, 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/.

Texto completo
Resumen
This study was developed in order to explore chromosomal regions associated with carcass and meat traits in Nellore cattle breed, identifying metabolic and genetic pathways related to its characteristics expression, as well as generate additional phenotypes for future genome association studies, in order to fully describe parameters related to final product quality. Thereunto, 995 bulls were genotyped for more than 770,000 single nucleotide polymorphisms (SNPs), were evaluated for body weight at birth, weight gain at weaning and yearling, conformation, finishing precocity and muscling at weaning and yearling. These traits are correlated, therefore, genomic mapping method were applied in order to identify pleiotropic regions. Results highlighted previously described genomic regions associated to beef cattle weight gain and growth traits, particularly PLAG1 gene, sheltered by the most significantly associated marker region, which in other studies were associated to weight, height and sexual precocity in Nellore breed. To evaluate carcass and meat quality traits, 576 young bulls were evaluated for hot carcass weight, ribeye area, fat thickness, pH 24 hours after slaughter and color parameters (L*, a*, b*), for shearing force, dripping and cooking loss, evaluations were performed for different maturation times (7, 14 and 21 days). Animals were genotyped on two platforms, Illumina® BovineHD BeadChip (HD) and Bovine GeneSeek® Genomic Profiler ™ HD Illumina Infinium® (GGP). Animals genotyped at a lower density (GGP) were imputed to high density chip (HD). Shear force, dripping and cooking loss measures which relates to meat tenderness, were associated to cytoskeleton structure and proteolytic enzymes activity, pointing to serine/serpin enzyme complex as main candidates for regulate proteolysis and muscle fiber structure degradation. Were performed an evaluation of Longissimus thoracis et lumborum intramuscular fat content of 148 animals. It was approached by a human health perspective where samples received a classification regarding fatty acids effects on human organism (\"beneficial\", \"evil\" or \"neutral\"), as well as provided phenotypic information for future genome association studies. The identification of 42 fatty acids and 16 indexes, generated detailed information on these animals\' meat fat composition. Principal component analysis (PCA) results showed that large variation proportion between samples fat composition occurs due to expression differences among desaturase and elongase enzymes. Thus, it is expected that generated data, information and knowledge hereby, can assist animal breeding programs to improve Brazilian herds according meat chain interests.
O 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.
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Soglia, Francesca <1989&gt. "Meat Quality for Further Processing". Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7957/1/Soglia_Francesca_tesi.pdf.

Texto completo
Resumen
In the past few decades, the genetic selection programs carried out to increase the production traits of broilers and obtain high-growth rate and breast yield hybrids led to profound changes in muscle structure and metabolism resulting in an increased incidence of abnormalities mainly affecting the Pectoralis major muscle. White-striping (WS), wooden breast (WB) and poor cohesion (PC) defects are of relevant importance. Within this scenario, this PhD thesis aimed at deepening the current knowledge concerning histological features, quality traits and technological properties of broiler pectoral muscles affected by abnormalities, clarifying their peculiarities and similarities as well as investigating the underlying mechanisms involved in their occurrence. Irrespective of the type of abnormality, similar histological alterations including profound degenerative myopathic changes, variable fibers cross-sectional area as well as proliferation of loose connective tissue and fat deposition were observed within the endomysial and perimysial spaces of the Pectoralis major muscles affected by abnormalities. As for quality traits, the abnormal muscles exhibited severely impaired technological properties (reduced water-holding/-binding capacity and altered texture) with the alterations being more pronounced within the superficial layer of the cranial portion of the muscle when more than one abnormality coexist. With regard to chemical composition, an overall higher moisture, fat and collagen content to the detriment of protein and total heme pigments levels were found in abnormal muscles which exhibited altered sodium and calcium homeostasis as well as 204 differentially expressed genes related to several functional categories. In addition, the hardened consistency of the WB cases is only partially counteracted by the endogenous proteolytic processes taking place during the post-mortem period. In conclusion, it is reasonable to hypothesise the existence of a complex network of biological changes responsible for the phenotypic features and the consistent impairment of muscular metabolism of the abnormal muscles.
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho". Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/22861.

Texto completo
Resumen
Developing countries are faced with a high incidence of food poisoning outbreaks related to the consumption of meat, with obvious economic consequences. During informal slaughter of animals the threat of food poisoning or transfer of lethal zoonoses such as anthrax, is particularly intense. In 1972 the government legislated “The Abattoir Regulation - Legal Notice No. 27 of 1972”, which mandates slaughtering of animals and meat inspection and control (Government Gazette, 1972). Before that there was no official meat inspection done in the country. Since that time, the legislation has not been updated. The only abattoir was closed in 2003; the country thus has no formal abattoir. Meat is imported and also informally slaughtered and sold illegally. This study investigated the risk of food-poisoning and zoonoses related to the sale of meat slaughtered informally. It included the extent of the illegal and informal market. In Lesotho, informal slaughter for home consumption is legal but the meat may not be sold (Kingdom of Lesotho, 1972). The methods used in this study included investigation of the number and location of outlets for informally slaughtered meat in Lesotho. Samples of meat were taken both at informal markets and from imported meat sold at commercial supermarkets. Multistage random sampling was used where the first stage was the district and the second stage was the butcher shops. As a control, samples of legally slaughtered inspected meat were taken from a supermarket in South Africa. These samples were sent for bacteriological examination which included coliform counts and isolation of possible pathogens. It was found that 40 informal butcheries existed that were selling mainly illegal meat as well as imported legally slaughtered meat. In addition, the commercial supermarkets (n=4) were selling legally imported meat. Geographical coordinates were taken of the existing informal markets and the number of informal butcheries in those markets. This was recorded as a Geographical Information Systems (GIS) map. This map will be used by the veterinary public health and epidemiology sections of Lesotho to monitor informal sales in future, in order to improve the quality of meat sold to Lesotho citizens and prevent food-poisoning by meat products. Samples of meat from local informal butchers (n=100) that were submitted for bacteriological culture (n=100) showed that 63% had coliform counts that were unacceptably high and indicated poor meat hygiene. In comparison, imported meat obtained from animals slaughtered at registered abattoirs in South Africa and transported to supermarkets in Lesotho, had acceptable levels (Total plate count of > 5) It was thus concluded that there is an urgent need for improvement in slaughter and meat inspection methods in both rural and urban areas of Lesotho. The state (both central and local Government) has an important role to play in human and animal health and food safety in the country and strategies must be developed for this. These will include training of veterinary and extension staff as well as butchers, in both the formal and informal markets, on slaughtering procedures and sanitation. In addition, they should facilitate the construction and rehabilitation/upgrading of the existing slaughter slabs in both rural and urban areas of the country, focusing on the main towns not to affect the tourism industry. Lastly, an emphasis should be placed on review of the abattoir regulations, implementation of policies on slaughter procedures and products those that are fit for human consumption, as a way of preventing meat-borne zoonotic diseases, to reduce risks of infection to consumers and to protect meat handlers. Careless handling of waste such as offal, blood and effluent during slaughter can also result in zoonoses and environmental degradation and this should also be addressed. Copyright
Dissertation (MSc (Veterinary Science))--University of Pretoria, 2009.
Paraclinical Sciences
unrestricted
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho". Pretoria : [s.n.], 2010. http://upetd.up.ac.za/thesis/available/etd-02262010-165323/.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Cloete, 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.

Texto completo
Resumen
The aim of this study was to determine the quality of slaughtered ostrich meat and to evaluate the ostrich slaughter process, to determine whether ostrich meat are contaminated by the in-house slaughtering practices and if prevalence of microorganisms increase with the succession of the slaughter process. Furthermore, the presence of specific foodborne pathogens and spoilage organisms was explored by means of molecular and conventional methods to determine whether ostrich meat is a source of these microorganisms. Data obtained from this study provides some baseline information that could be used in future studies on system contamination and the extent of downstream processing steps in the production of ostrich meat. Antimicrobial resistance has become a growing area of concern in both human and veterinary medicine, it is therefore necessary that another aim of this study was to determine the antibiotic resistant pattern of Staphylococcus aureus in ostrich meat in order to establish whether Staphylococcus aureus strains isolated from ostrich meat samples show resistance to antibiotics
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Monroy, 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.

Texto completo
Resumen
Little research has been reported on the use of visible and near infrared spectroscopy for the prediction of meat quality classes. Therefore, in this study hyperspectral reflectance measurements ranging from 350 to 2500 nm were made with the help of a spectroradiometer on fresh pork loin samples belonging to four different quality classes (Red, firm, non-exudative: RFN; Pale, firm, non-exudative: PFN; Red, soft, exudative: RSE and; Pale, soft and exudative: PSE). The samples were collected from a local cutting house in Quebec, and they were classified by a meat specialist. Data collected from the samples was analyzed using a stepwise approach to identify wavebands useful in differentiating pork quality classes. Discriminant Analysis was used to evaluate the usefulness of the selected wavebands and to classify meat samples into four quality classes. An overall classification accuracy of 76% was obtained for the prediction of pork meat quality classes for unseen data. These results confirmed the possibility of the prediction of meat quality classes rather than the prediction of quality attributes, as is commonly reported in literature. Various classification methods have been used to utilize hyperspectral data for meat quality evaluation. Selection of the best method is crucial in extracting the valuable information contained in hyperspectral observations. Therefore, the performance of four classification methods, Artificial Neural Networks, Decision Trees, k-Nearest Neighbor, and Discriminant Analysis, was compared in classifying pork meat quality using hyperspectral data. Models were developed to sort meat into four quality classes (PFN, RFN, RSE, and PSE), into two classes (pale and red), and finally further into two classes (soft and exudative, and firm and non-exudative) within the pale and red meat samples. Overall, the Discriminant Analysis achieved the highest classification accuracy for sorting meat into four quality classes, its performance was followed b
L'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
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

Brogna, Daniela Maria Rita. "Effect of saponins on lamb meat quality". Doctoral thesis, Università di Catania, 2012. http://hdl.handle.net/10761/1127.

Texto completo
Resumen
The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible effect of these PSCs on delta9-desaturase enzyme activity. Moreover, the low concentartion of furan,2-pentyl and TBARS values in the meat of lamb fed saponin diet suggest an antioxidant effect of saponin against lipid oxidation. Further investigations are necessary to assess the specific role of saponins on meat quality.
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Ratti, S. "THE INFLUENCE OF ANIMAL NUTRITION ON MEAT QUALITY". Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/259595.

Texto completo
Resumen
The influence of animal nutrition on meat quality Sabrina Ratti Abstract: Food and Agriculture organization of the United Nations (FAO) define meat quality as compositional quality and palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour. Recently, the attention has been focused on the improvement of meat quality parameters. The protection of lipids from oxidative phenomena is fundamental to preserve meat color, nutritional quality and increase shelf life, enhancing consumer acceptability. Otherwise, it is possible to enhance nutritional quality of meat and meat products, modifying fat content and fatty acid profile. Animal feeding is a key factor for improve meat quality parameters through dietary supplementation with different additives. Antioxidants are one of the major strategies for preventing lipid oxidation in meat products, decreasing oxidative phenomena and increasing shelf life. The search for safe and effective natural antioxidants has focused on plants extract. Dietary supplementation with antioxidant mixture containing polyphenols in swine, enhance color parameters and oxidative stability in Longissimus Dorsi muscle (trial 1 and 2). Moreover, the same plant extract improved oxidative stability and sensory parameter in donkey and horse Longissimus Lomborum muscle (trial 3). Also genetic type significantly affects cooked ham chemical profile, without affecting other quality parameters (trial 4). Nutritional quality of pork products are improved by dietary linseed supplementation, enhancing muscle and adipose tissue n-3 PUFA content. Meta-analysis data provides information to find the optimal dosage, source and length of linseed dietary supplementation in relation to slaughter weight and genetic type (trial 5). Our results point out the importance of animal dietary supplementation with plant extract and linseed, on oxidative stability, physical, chemical and sensory parameters of different type of meat and meat product.
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Joubert, Marisa. "The manipulation of ostrich meat quality, composition and shelf life". Thesis, Stellenbosch : University of Stellenbosch, 2003. http://hdl.handle.net/10019.1/16341.

Texto completo
Resumen
Thesis (MScVoedselwet)--University of Stellenbosch, 2003.
ENGLISH 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.
Los estilos APA, Harvard, Vancouver, ISO, etc.
Más fuentes

Libros sobre el tema "Meat quality"

1

A, Taylor Sandy y European Consortium for Continuing Education in Advanced Meat Science and Technology., eds. Meat quality and meat packaging. Utrecht: ECCEAMST, 1996.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Joseph, Kerry, Kerry John y Ledward David, eds. Meat processing: Improving quality. Boca Raton, FL: CRC Press, 2002.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Kerry, John, Joseph Kerry y David Ledward. Meat processing: Improving quality. Boca Raton, Fla: CRC Press, 2002.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Scalise, Vincent F. Meat sense. Glendale, Calif: Family Meat Advisor, 1988.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

The meat machine: The inside story of the meat business. London: Columbus, 1986.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Mahgoub, O., I. Kadim y E. Webb, eds. Goat meat production and quality. Wallingford: CABI, 2012. http://dx.doi.org/10.1079/9781845938499.0000.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Zhang, Dequan, Xin Li, Li Chen, Chengli Hou y Zhenyu Wang. Protein Phosphorylation and Meat Quality. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-9441-0.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

C, Somers y Agricultural Institute (Ireland), eds. The quality ofIrish pig meat. (Dublin): An Foras Talúntais, 1985.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Mahgoub, O. Goat meat production and quality. Cambridge, MA: CABI, 2011.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Petersen, Gunner V. Veterinary aspects of meat quality. Palmerston North, N.Z: Veterinary Continuing Education, Massey University, 1991.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
Más fuentes

Capítulos de libros sobre el tema "Meat quality"

1

Wiklund, Eva, Gunnar Malmfors, Gregory L. Finstad, Birgitta Åhman, Lavrans Skuterud, Jan Adamczewski y Kerri Garner. "Meat Quality and Meat Hygiene". En Reindeer and Caribou, 353–82. Boca Raton : Taylor & Francis, 2018.: CRC Press, 2018. http://dx.doi.org/10.1201/9780429489617-11.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Rowe, Clinton y Chris R. Kerth. "Meat Cookery". En The Science of Meat Quality, 199–205. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch10.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Kerth, Chris R. "Meat Tenderness". En The Science of Meat Quality, 99–117. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch6.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Mancini, Richard. "Meat Color". En The Science of Meat Quality, 177–98. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch9.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Holloway, Joseph William y Jianping Wu. "Intrinsic Quality Factors: Carcass Quality Grading Systems". En Red Meat Science and Production, 3–14. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7860-7_2.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Monin, G. y J. P. Renou. "Spectroscopy and Meat Quality". En Application of NMR Techniques on the Body Composition of Live Animals, 121–33. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-9705-2_11.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Kropf, Donald H. "Color Quality in Meat". En Color Quality of Fresh and Processed Foods, 267–92. Washington, DC: American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0983.ch021.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

"Beef Quality". En Meat Quality, 350–81. CRC Press, 2015. http://dx.doi.org/10.1201/b19250-15.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

"Pork Quality". En Meat Quality, 382–407. CRC Press, 2015. http://dx.doi.org/10.1201/b19250-16.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Lyon, Clyde y Brenda Lyon. "Meat quality". En Poultry Meat Processing. CRC Press, 2000. http://dx.doi.org/10.1201/9781420042177.ch7.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.

Actas de conferencias sobre el tema "Meat quality"

1

Dwiloka, Bambang, Bhakti Etza Setiani, Yoyok Budi Pramono, Ahmad Nimatullah Al-Baarri, Robby Rusdiansyah, Mustofa, Melania Putri Anindyajati, Stella Putri Tomya y Samuel Rudison. "Restructured meat products quality of turkey meat". En THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0109651.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Ulucan, Oguzhan, Diclehan Karakaya y Mehmet Turkan. "Meat Quality Assessment based on Deep Learning". En 2019 Innovations in Intelligent Systems and Applications Conference (ASYU). IEEE, 2019. http://dx.doi.org/10.1109/asyu48272.2019.8946388.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Suranjan, Panigrahi, Unal Kizil, Sundar Valasuvramanyan, Curt Doetkott, Catherine Logue, Marty Marchello et al. "Electronic nose system for meat quality evaluation". En 2002 Chicago, IL July 28-31, 2002. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2002. http://dx.doi.org/10.13031/2013.24118.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Kenenbay, Sh I. y V. I. Petchenko. "Plant additives in minced meat products". En SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-111-115.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Koszela, Krzysztof, Jolanta Gawałek, Piotr Boniecki, Sebastian Kujawa, Wojciech Mueller, Łukasz Gierz, Krzysztof Przybył, Jacek Przybył y Maciej Zaborowicz. "Computer image analysis in evaluating the quality of dried meat, case study: poultry meat". En Eleventh International Conference on Digital Image Processing, editado por Xudong Jiang y Jenq-Neng Hwang. SPIE, 2019. http://dx.doi.org/10.1117/12.2539778.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Bandara, W. G. C., G. W. K. Prabhath, D. W. S. C. B. Dissanayake, H. M. V. R. Herath, G. M. R. I. Godaliyadda, M. P. B. Ekanayake, S. S. P. Vithana, S. M. D. Demini y T. Madhujith. "A Multispectral Imaging System to Assess Meat Quality". En 2018 IEEE 6th Region 10 Humanitarian Technology Conference (R10-HTC). IEEE, 2018. http://dx.doi.org/10.1109/r10-htc.2018.8629858.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Sprong, J. P., X. Lin, J. M. Maestre y R. R. Negenborn. "Quality-Aware Control for Optimizing Meat Supply Chains". En 2019 18th European Control Conference (ECC). IEEE, 2019. http://dx.doi.org/10.23919/ecc.2019.8795777.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

Shakin, A. P. "Qualimetric forecasting of quality requirements for meat delicacies". En Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-256.

Texto completo
Resumen
The article represents an analysis of the results of applying the methodology of qualimetric forecasting of quality requirements for meat delicacies in terms of analyzing consumer requirements for quality indicators.
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Gorlov, I. F., M. I. Slozhenckina, Z. B. Komarova, D. S. Andryustchencko, A. M. Kapanetskaya y L. F. Grigoryan. "Poultry meat frankfurters for children and teenagers". En SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-70-76.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Broadhurst, C. Leigh, Walter F. Schmidt, Julie K. Nguyen, Jianwei Qin, Kuanglin Chao y Moon S. Kim. "Continuous gradient temperature Raman spectroscopy of unsaturated fatty acids: applications for fish and meat lipids and rendered meat source identification". En Sensing for Agriculture and Food Quality and Safety X, editado por Moon S. Kim, Byoung-Kwan Cho, Bryan A. Chin y Kuanglin Chao. SPIE, 2018. http://dx.doi.org/10.1117/12.2307528.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.

Informes sobre el tema "Meat quality"

1

Testroet, Eric D., Chad L. Yoder, Amber L. Testroet, Carmen J. Reynolds, Matthew O'Neil, Soi Meng Lei, Donald C. Beitz y Thomas J. Baas. Relationship of Fat Quality and Meat Quality Traits of Fresh Pork. Ames (Iowa): Iowa State University, enero de 2015. http://dx.doi.org/10.31274/ans_air-180814-1264.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Kanner, Joseph, Mark Richards, Ron Kohen y Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, diciembre de 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

Texto completo
Resumen
Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Zhang, Wangang, Shan Xiao, Eun Joo Lee y Dong U. Ahn. Effects of Dietary Oxidation on the Quality of Broiler Breast Meat. Ames (Iowa): Iowa State University, enero de 2011. http://dx.doi.org/10.31274/ans_air-180814-1023.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Ibarburu, Maro, James B. Kliebenstein y Brent M. Hueth. Estimation of the Necessary Sample Size for Predicting Meat Quality Characteristics for Producers. Ames (Iowa): Iowa State University, enero de 2007. http://dx.doi.org/10.31274/ans_air-180814-630.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Schwab, Clint R. y Thomas J. Baas. Genetic Parameter Estimates of Production, Meat Quality, and Sensory Traits in Duroc Swine. Ames (Iowa): Iowa State University, enero de 2008. http://dx.doi.org/10.31274/ans_air-180814-64.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Pogge, Danielle J., Steven M. Lonergan y Stephanie L. Hansen. Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality. Ames (Iowa): Iowa State University, enero de 2013. http://dx.doi.org/10.31274/ans_air-180814-711.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Williams, Tracy A. y M. Peter Hoffman. The Effect on Meat Quality of Integrating Pasturing Systems into Cattle Finishing Programs. Ames: Iowa State University, Digital Repository, 2001. http://dx.doi.org/10.31274/farmprogressreports-180814-2117.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

Lammers, Peter J., Kristjan Bregendahl, Steven M. Lonergan, Dong U. Ahn, Mark S. Honeyman, Kenneth J. Prusa, Brian J. Kerr, Thomas E. Webber y William C. Stoffregen. Carcass Characteristics, Meat Quality, and Tissue Histology of Growing Pigs Fed Crude Glycerol-Supplemented Diets. Ames (Iowa): Iowa State University, enero de 2008. http://dx.doi.org/10.31274/ans_air-180814-1054.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Cahaner, Avigdor, Sacit F. Bilgili, Orna Halevy, Roger J. Lien y Kellye S. Joiner. effects of enhanced hypertrophy, reduced oxygen supply and heat load on breast meat yield and quality in broilers. United States Department of Agriculture, noviembre de 2014. http://dx.doi.org/10.32747/2014.7699855.bard.

Texto completo
Resumen
Original objectivesThe objectives of this project were to evaluate the growth performance, meat yield and quality attributes of broiler strains widely differing in their genetic potential under normal temperature vs. warm temperature (short and long-term) conditions. Strain differences in breast muscle accretion rate, metabolic responses under heat load and, gross and histopathological changes in breast muscle under thermal load was also to be characterized. BackgroundTremendous genetic progress has been made in broiler chicken growth rate and meat yield since the 1950s. Higher growth rate is driven by higher rates of feed intake and metabolism, resulting in elevated internal heat production. Hot rearing conditions negatively affect broiler growth by hindering dissipation of heat and may lead to a lethal elevation in body temperature. To avoid heat-induced mortality, broilers reduce feed intake, leading to depressed growth rate, lower weight gain, reduce breast meat yield and quality. Thus, the genetic potential of contemporary commercial broilers (CCB) is not fully expressed under hot conditions. Major conclusions, solutions, and achievementsResearch conducted in Israel focused on three broiler strains – CCB, Featherless, Feathered sibs (i.e., sharing similar genetic background). Complimentary research trials conducted at Auburn utilized CCB (Cobb 500, Cobb 700, Ross 308, Ross 708), contrasting their performance to slow growing strains. Warm rearing conditions consistently reduced feed intake, growth rate, feed efficiency, body weight uniformity and breast muscle yield, especially pronounced with CCB and magnified with age. Breast meat quality was also negatively affected, as measured by higher drip loss and paler meat color. Exposure to continuous or short-term heat stress induced respiratory alkalosis. Breast muscle histomorphometrics confirmed enhanced myofiber hypertrophy in CCB. Featherless broilers exhibited a significant increase in blood-vessel density under warm conditions. Rapid growth and muscle accretion rate was correlated to various myopathies (white striping, woody and necrotic) as well as to increases in plasma creatinekinase levels. Whether the trigger(s) of muscle damage is loss of cellular membrane integrity due to oxidative damage or tissue lactate accumulation, or to loss of inter-compartmental cation homeostasis is yet to be determined. Based on genome-wide single-nucleotide polymorphism array genotyping, identification of the gene with the recessive mutation Scaleless (sc) facilitated the development a dCAPS assay to discriminate between sc carrier (sc/+) and non-carrier (+/+) individuals. ImplicationsThis project confirmed that featherless broiler strains grow efficiently with high yield and quality of breast meat, even under warm rearing conditions that significantly depress the overall performance of CCB. Therefore, broiler meat production in hot regions and climates can be substantially improved by introducing the featherless gene into contemporary commercial broiler stocks. This approach has become more feasible with the development of dCAPS assay. A novel modification of the PCR protocol (using whole blood samples instead of extracted DNA) may contribute to the efficient development of commercial featherless broiler strains. Such strains will allow expansion of the broiler meat production in developing countries in warm climates, where energy intensive environmental control of rearing facilities are not economical and easily achievable.
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Kim, J. J., Max F. Rothschild y Jack C. M. Dekkers. Joint Analysis of Two Breed Cross Populations for Genes Affecting Growth and Meat Quality in Pigs. Ames (Iowa): Iowa State University, enero de 2005. http://dx.doi.org/10.31274/ans_air-180814-1074.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
También puede estar interesado en las bibliografías ampliadas sobre el tema "Meat quality" para tipos de fuentes particulares:
Artículos de revistas Tesis Libros
Ofrecemos descuentos en todos los planes premium para autores cuyas obras están incluidas en selecciones literarias temáticas. ¡Contáctenos para obtener un código promocional único!

Pasar a la bibliografía