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55 results for “Meat quality”
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Research ArticleOpen accessIn the abstractBeef Productivity of Limousine Cattle at Stable KeepingIrina Vlasova, Inna Ventsova, Alexander Vostroilov et al.The regularities of the post-embryonic development of farm animals have been studied by numerous researchers. Their ontogenesis is a result of the complex interaction of animal genotype with those conditions of the external environment in which their hereditary basis is realized. In Russia, the stable keeping system of the cattle is highly relevant as many farms do not have large … …American Journal of Animal and Veterinary Sciences, Vol. 15, Issue 4 · 23 Oct 2020 · 6,762 accessesView PDFCite
Research ArticleOpen accessIn the abstractBlack Tea Extract on the Preservation of Cantonese SausageHuan Cheng, Ying Liu, Dan Wu et al.Black Tea Extract (BTE) is a natural pigment with strong antioxidant activity. Its effect on the preservation of Cantonese sausage was investigated based on polyphenol components analysis in this study. The content of tea polyphenols in BTE was 26.61% by using spectrophotometry, the tea catechin in BTE was analyzed by HPLC, which included gallic acid (0.27%), caffeine (5.75%) and 8 … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 3 Sep 2020 · 6,728 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffect of Pre-Slaughter Autophagic Status on Postmortem Proteolysis in Skeletal Muscle of MiceTomonori Nakanishi, Miho Yamashita, Naoto Nishimoto et al.Post mortem proteolysis is a key event during the aging process, where muscle converts to meat. However, its precise mechanism remains unclear. In this study, the effects of pre-slaughter autophagic status on post mortem proteolysis were investigated using mouse skeletal muscle. Mice were fasted for 14 h and administered with or without the autophagy inhibitor wortmannin, whereas control mice were … …American Journal of Animal and Veterinary Sciences, Vol. 12, Issue 2 · 10 Jul 2017 · 7,988 accessesView PDFCite
Research ArticleOpen accessIn the abstractFattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay RegionIndira Aitzhanova, Doskali K. Naimanov, Bartosz Miciński et al.The aim of this study was to determine the effect of cattle breed on carcass traits and meat quality of bulls fattened semi-intensively and slaughtered at 18 months of age. The animals were divided into three experimental groups: Group AA - 16 Angus bulls, group WK - 19 Kazakh White headed bulls, group AK - 20 Kazakh Aulie-Ata bulls. All … …OnLine Journal of Biological Sciences, Vol. 17, Issue 3 · 7 Jul 2017 · 7,438 accessesView PDFCite
EditorialOpen accessIn the abstractProtecting crop species from biotic and abiotic constraints in the era of Global Change: are we ready for this challenge?Marco Landi, Giovanni BenelliReliable and affordable supply of food is of crucial importance to the progress and stability of human societies. During the last century, we have assisted to an extraordinary increase of crop yields, especially for the most widespread and consumed crop species, such as rice, wheat, corn and soybean. The Broadbalk experiment, one of the oldest continuous agronomic experiments in the … …American Journal of Agricultural and Biological Sciences, Vol. 11, Issue 2 · 4 Jun 2016 · 8,399 accessesView PDFCite
Review ArticleOpen accessIn the abstractLivestock Hydatid Disease (Cystic Hydatidosis) in Libya: A ReviewMohamed M. Ibrahem, Wafa M. Ibrahem, Mostafa M. Abdorrahem, Kawther M. IbrahemCystic hydatid disease is an infection caused by the larval stage of a cestode parasite called Echinococcus granulosus. Hydatid cysts are one of the major parasitic infections in Libya that causes many health problems to human and responsible for economic losses because of the condemnation of the slaughtered animals infected viscera as well as reducing the quality and quantity of … …American Journal of Animal and Veterinary Sciences, Vol. 11, Issue 2 · 31 May 2016 · 8,472 accessesView PDFCite
Research ArticleOpen accessIn the abstractHaematological Status for Selected Pig BreedsJanka Kotosová, Janka Poráčová, Ladislav Vaško et al.Changes which are constantly brought by the transformation of our agriculture, as well as the effort to be involved in the EU market economy and change priorities in various areas of our economy. They can be summarized in the quality, productive health and economy. Blood count does not only change in pigs with age, but it also depends on the … …American Journal of Animal and Veterinary Sciences, Vol. 9, Issue 4 · 23 Dec 2014 · 7,333 accessesView PDFCite
Research ArticleOpen accessIn the abstractIn Silico Characterization and Comparative Analysis of Allergenicity of Allergic Proteins from Different Food SourcesSourav Chakraborty, Shakhawat Hossain Foysal, Md. Nazmul Hasan, Nahian KhanAllergy is a steadily increasing health problem for all age groups. In general, it’s recommended that 10-35% of our daily calories come from protein. A complete protein source is one that provides all of the essential amino acids called high quality proteins. Although animal-based foods; for example, meat, poultry, fish, milk, eggs, are considered complete protein sources these are the … …American Journal of Biochemistry and Biotechnology, Vol. 11, Issue 1 · 1 Dec 2014 · 7,360 accessesView PDFCite
Research ArticleOpen accessIn the abstractTHE USAGE OF ANIMAL AND VEGETABLE ORIGIN RAW MATERIALS COMBINATORICS IN MEAT PRODUCTS OF &#34HALAL&#34 CATEGORY DEVELOPMENTIvan F. Gorlov, Oksana B. Gelunova, Tatiana M. Giro, Ekaterina P. MirzayanovaIntegrated researches aimed to develop technologies and recipes for meat products of &#34Halal&#34 category using seed fat and Milk Protein-Carbohydrate Concentrate (MPCC) represent a new generation of scientific and practical interest. In this connection, the authors propose technologies and recipes for meat products of &#34Halal&#34 category, designed on the basis of rational combinatorics of animal and vegetable origin raw materials, … …American Journal of Agricultural and Biological Sciences, Vol. 9, Issue 4 · 15 Oct 2014 · 7,651 accessesView PDFCite
Research ArticleOpen accessIn the abstractMeat Spoilage Mechanisms and Preservation Techniques: A Critical ReviewD. Dave, Abdel E. GhalyProblem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 2 Nov 2011 · 54,798 accessesView PDFCite