Meat Research最新文献

{"title":"Meat microbiota: A conceptual review","authors":"M. Azad, Md. Mizanur Rahman, Mahmodi Hashem","doi":"10.55002/mr.2.3.20","DOIUrl":"https://doi.org/10.55002/mr.2.3.20","url":null,"abstract":"Changing life style and food habit increase concern about meat and meat products serving as vehicles of food-borne cluster of micro-organisms. Major and highly publicized outbreaks of food-borne disease have been associated with consumption of contaminated meat and have led to increased interest in meat safety among public health agencies, regulatory authorities, researchers, industry and consumers. Thus, authorities in most developed countries have established regulatory requirements aimed at improving the hygienic status of the meat supply. Characteristics of meats, types and sources of microbiota, the main factors governing microbial proliferation and their detrimental effects, prevention measures to spoilage meat and meat products, and finally the reference values for different counting methods are needed to establish regulatory initiatives. Thus, the present review will discuss each and every point of the above.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74385609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Growth performance and meat quality of rice fed broiler and native chicken genotypes in Bangladesh","authors":"M. Rahman, M. Hossain, Md. Mizanur Rahman, MS Ali, Md. Mer Mosharraf Hossain, M. Hashem","doi":"10.55002/mr.2.3.23","DOIUrl":"https://doi.org/10.55002/mr.2.3.23","url":null,"abstract":"The study was conducted on growth and meat quality attributes of rice fed broiler and native chicken genotypes under intensive rearing. A total 360 DOC from two genotypes were reared in a common brooder house. The diet samples were divided into three treatment groups viz. T1 - corn (0% rice), T2 -50% corn replaced by rice and T3 -100% corn replaced by rice. Data were analyzed using 2×3 factorial design. Broiler showed significantly (p<0.01) higher growth performance as compared to native chicken. Cooking and drip loss were significantly (p<0.01) higher in broiler whearas WHC, ultimate pH and cooked pH were significantly (p<0.01) higher in native chicken breast meat. The diet had a significant (p<0.01) effect on water holding capacity (WHC) but the highest WHC% was found in T1 treatment. The CIE L*, a*, b*, was significantly (p<0.01) higher in broiler. The interaction between genotype and diet was found significantly (p<0.05) different in b* in breast and thigh meat; L*, b* in drumstick meat; a* in liver, respectively. The L* and b* were significantly (p<0.05) higher in broiler drumstick meat. The L* and a* values were significantly (p<0.05) higher in liver of broilers. Significantly (p<0.01) higher tenderness and juiciness were found in broiler breast meat than native chicken. This study provides an important insight on growth performance and meat quality of rice fed broiler and native chicken genotypes. Hence, rice could be used as alternative to corn in chicken ration.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85323312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of pesticide residues in beef feed and meat in Bangladesh: A safety issues","authors":"M. Kamal, M. Al-Mamun, M. Hossain, M. Razzaque, M. Hashem","doi":"10.55002/mr.2.3.21","DOIUrl":"https://doi.org/10.55002/mr.2.3.21","url":null,"abstract":"The use of pesticides in agricultural sectors is rising due to the growing demand for food in the world, but the presence of pesticide residues in agricultural commodities has become a major health concern for consumers and is associated with problems of food safety. Pesticides in meats and milk were derived from feeds. The present study was conducted to find the pesticide residue in cattle feed ingredients, commercial beef cattle feed and meat of beef cattle. Commercial beef cattle feed, Heart, kidney, liver, lung and muscle samples of beef cattle were collected from four district of Bangladesh were analyzed by GC-MS (Gas chromatography–mass spectrometry) for organochlorine and organophosphorus pesticide residue. There were no organoclhorine and organophosphorus pesticide residues in collected raw materials and commercial beef feed except Saudia and Fresh feed. In case of commercial beef feed. Aldrin was found in Saudia feed and Fresh feed at the level of 77 and 336 µg/kg, respectively. The results indicate that the concentration of aldrin in commercial beef cattle feed named Saudia and Fresh feed were above maximum residue limit (MRL) values (20 µg/kg) set by WHO/FAO. Contaminants existed at different levels in cattle feed of Bangladesh.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88888282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of quality and shelf life of goat liver stored at refrigerated temperature","authors":"T. Yasmin, H. Khatun, Mahmodi Hashem, Md. Mizanur Rahman, M. Khan","doi":"10.55002/mr.2.3.25","DOIUrl":"https://doi.org/10.55002/mr.2.3.25","url":null,"abstract":"The objective of this study was to assess the quality and shelf life of goat liver storage at refrigerated temperature (4º C). For this purpose, raw goat liver samples were divided into five treatment groups in relevant of five days storage, treated as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes (color, flavor, juiciness and tenderness), proximate composition, pH value, cooking loss, biochemical properties such as free fatty acids (FFA), peroxide value (POV), thiobarbituricacid value (TBA), and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) were carried out in each day of storage. The results show that color, flavor, juiciness, and tenderness were significantly decreased with increase the days of storage. Dry matter (DM) content significantly (p<0.05) increased, while crude protein, ether extract and ash contents were significantly (p<0.05) decreased with increase the days of storage. A significant (P<0.05) decrease of pH from 6.85 to 5.68 was observed during 5 days of storage. The percentage of cooking loss of 13.37 ml on day1 gradually increased to 33.84 mL on the fifth day of storage. In addition, the biochemical and microbial analysis also showed that FFA, POV, TBA, TVC, TCC and TYMC values were significantly (p<0.05) increased with increase the days of storage. Therefore, based on these results of shelf life evaluation, it may be concluded that goat liver will acceptable microbiologically and organoleptically up to the third day of storage at 4º C.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86972553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meat yield and meat quality characteristics of backcrossed Sonali chicken compared to Aseel♂ × Sonali♀ and Hilly♂ × Sonali♀ crossbreds","authors":"Mh Ali, M. Habib, M. Bhuiyan, M. Azad, M. Hashem, MS Ali","doi":"10.55002/mr.2.3.24","DOIUrl":"https://doi.org/10.55002/mr.2.3.24","url":null,"abstract":"The experiment was conducted to assess the meat yield and meat quality characteristics of backcrossed Sonali chicken compared to Aseel♂ × Sonali♀ and Hilly♂ × Sonali♀ crossbreds during 0, 15 and 30 days of storage. Therefore, 6 male birds from each of 4 genotype i.e. RIR♂ × Sonali♀, Fayoumi♂ × Sonali♀, Aseel♂ × Sonali♀ and Hilly♂ × Sonali♀ around 1.2 kg of body weight were slaughtered, eviscerated and dissected to compare meat yield and meat quality characteristics during 0, 15 and 30 days of storage period. The results showed that there were no significant differences among the genotypes on meat yield, proximate, physio-chemical and biochemical characteristics of backcrossed Sonali chicken compared to Aseel♂ × Sonali♀ and Hilly♂ × Sonali♀ crossbreds. Drip loss, cooking loss, pH and CP% decreased, while DM%, EE%, ash%, peroxide value, free fatty acid value, thiobarbituric acid value increased with the increasing of storage time. The present study reveals that backcrossing had no demerits on meat quality and yield characteristics.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74461929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Edible oil marination in broiler meat for short term preservation","authors":"A. Das, Mahmodi Hashem, M. Azad, Md. Mizanur Rahman","doi":"10.55002/mr.2.3.22","DOIUrl":"https://doi.org/10.55002/mr.2.3.22","url":null,"abstract":"The aim of this study was to evaluate the quality and shelf life of raw broiler meat incorporated with soybean, mustard and flax seed oil under refrigerated storage at 4±1ºC. Meat samples were divided into four different batches i.e. T0 = (Control group), T1= (1% Soybean oil), T2= (1% mustard oil), T3= (1% flax seed oil). After 0, 7 and 14 days of storage, the samples were tested for physicochemical characteristics (pH, water holding capacity), oxidative stability (TBARS), sensory properties (color) and microbiological counts (TVC, TCC, and TYMC), proximate analysis (DM, EE, CP, Ash). When compared to control samples, the addition of oils had a significant (P<0.05) effect on physicochemical characteristics, oxidative stability, microbiological and sensory quality. During the whole storage process, the pH and water holding capacity in batches of T1 , T2 and T3 were considerably lower (P<0.05) than in the control group. Among all the treatment batches, the mustard oil (T2 ) had significantly lower (P<0.01) TBARS values during storage. The T2 treatment showed comparatively lower values of viable count, coliform count and yeast-mold count throughout the storage period. The color of the T0 sample was far superior than other treatments. The T2 treatment had the most preferred good odor, whereas the control group had the least. Based on the findings of this study, it is possible to conclude that mustard oil may be used for meat marination and preservation and extending the shelf life of stored meat rather than soybean and flax seed oil. According to the findings of this comparative study of different types of oil marination, mustard oil could be used in the preservation of raw broiler meat at refrigerated storage.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83931577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physico-chemical parameters and sensory attributes of different chicken meat of consumer’s choice from poultry market","authors":"A. Bostami, Mri Khan, A. Selim, M. Hossain, M. Khairunnesa","doi":"10.55002/mr.2.2.16","DOIUrl":"https://doi.org/10.55002/mr.2.2.16","url":null,"abstract":"Generally, consumers prefer the indigenous chicken meat compare to commercial chicken like sonali or broiler chicken because of their concept of having more nutritious and palatability and ready to pay more. Whether the concept is true or not, and on which aspects, indigenous chicken meat is superior compare to that of commercially reared chicken, validation is required. Therefore, an experiment was conducted to compare the carcass characteristics, meat proximate composition, physico-chemical parameters and sensory attributes of indigenous/deshi, sonali and broiler chicken that are available in the poultry market of Bangladesh. Three types of finisher chicken: indigenous/deshi, sonali and broiler chicken were bought from local market of Bangladesh. Birds were slaughtered following halal method; carcass traits and meat quality parameters were analyzed after collection and processing of meat samples. Result indicated that, there is a variation in the carcass characteristics, proximate composition, physico-chemical attributes and sensory evaluation. Broiler chicken live weight, slaughter weight and abdominal fat was higher as compared to sonali and indigenous/deshi chicken (P<0.05). The dry matter, crude protein and ether extract was higher in deshi chicken followed by sonali and broiler chicken (P<0.05). Drip loss and cooking loss was higher in broiler chicken followed by sonali and deshi chicken, while pH24 was lower in deshi chicken followed by sonali and broiler chicken (P<0.05). Broiler chicken meat was more tender in relation to sonali and deshi chicken (P<0.05), where flavor of deshi chicken meat was higher as compared to the broiler chicken (P<0.05). Result suggested that, based on level of status of people, consumers can choose indigenous or deshi chicken due to better proximate composition and meat flavour; however, sonali and broiler chicken are also acceptable by the consumers with higher carcass weight and meat tenderness with short interval to become marketable weight and cheap price which can be afford by all class of people to meet their protein demand, eventually can secure national human health.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76160290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fattening practices of beef cattle for quality meat production at Rangpur district of Bangladesh","authors":"M. Hasan, M. Hashem, M. Azad, M. Billah, Md. Mizanur Rahman","doi":"10.55002/mr.2.2.15","DOIUrl":"https://doi.org/10.55002/mr.2.2.15","url":null,"abstract":"The study was aimed to assess the ongoing beef cattle fattening practices at some selected areas of Rangpur district of Bangladesh. The survey was carried out through a structured questionnaire among 45 selected farmers during February to June, 2020. Parameters studied were the roughage and concentrate feeding practices, treatment of straw or green grass, ration formulation, introduction of steroids for fattening, cost return analysis of cattle fattening practices. It was found from the study that the respondents were About 55.55% farmers used own capital for fattening, while 33.33, 6.67 and 4.44% farmers got money from NGO, other people and bank loan respectively. Most of the farmers (44.44%) reared indigenous bulls compared to crossbred (24.44%) and mixture of both (31.11%). A significant number of farmers reared uncastrated bulls (88.89%) and nobody reared cows or heifers for fattening. Majority of the farmers’ fattened cattle only before Eid-ul-Adha (57.78%) and only 24.48% farmer fattened cattle round the year and the rest of the farmers practiced seasonal fattening. Majority of the farmers supplied roadside grass (55.56%) as the source of forages compared to straw (17.78%) and cultivated fodder (26.67%). In case of concentrate feeding, only 20% farmers supplied commercial pellet feed, 35.56% supplied local hand mixed feed and 44.44% supplied both pellet and hand mix feed. Among the cattle fattened farmers only 5% farmers administered steroids as a growth promoter and 95% of them did not use any kinds of growth promoter at the period of fattening. Therefore, beef would be safe for human consumption without any health hazard.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87515004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Indigenous transport methods: Hormonal responses and physicochemical properties of lamb meat","authors":"M. Azad, M. Sakib, H. Murshed, M. Hashem, MS Ali, M. Habib, M. Billah","doi":"10.55002/mr.2.2.14","DOIUrl":"https://doi.org/10.55002/mr.2.2.14","url":null,"abstract":"The purpose of this study was to determine the effects of indigenous transport methods on hormonal responses and physico-chemical meat quality in lambs. The lambs (n=10) were exposed to different indigenous transport methods: NT (non-transport group), DT (3 h direct transport), WT (30-minute walking before 3 h direct transport), and WTWHJ (30-minute walking before 3h transport and afterwards 30-minute walking in human movement). Blood samples were collected via jugular venipuncture from TS and NT lambs. Indigenous transport methods significantly decreased the functions of T3 , T4 and TSH hormones compared to the non-transport group. On opposite, cortisol values were triggered by straight-cut journey and found decreased with the rest. Lambs upon exposure to indigenous transport methods showed elevated ultimate pH values than non-transport lambs. Both drip and cooking loss was significantly lower in indigenous transport protocols as compared to the control. The opposite trend was observed in case of water-holding capacity parameter. CIE L*, b* and a* values were significantly altered by indigenous transport methods. In conclusion, the present study indicated that indigenous transport methods may able to disturb the hormonal functions and also to produce poor grade lamb.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73436858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation of value added chicken meatballs by addition of Centella leaf (Centella asiatica) extracts","authors":"R. Akter, M. Hossain, M. Khan, Md. Mizanur Rahman, M. Azad, M. Hashem","doi":"10.55002/mr.2.2.18","DOIUrl":"https://doi.org/10.55002/mr.2.2.18","url":null,"abstract":"The study was conducted to find out the effect of different levels of Centella (Thankuni) leaf (Centella asiatica) extracts on chicken meatballs. Chicken meatballs sample were divided into four different treatments viz. 0, 1, 2 and 3% Centella leaf extracts group as T0 , T1 , T2 and T3, respectively. Days of intervals were 0, 15, 30 and 45 days. A 4×4 factorial experiment in completely randomized design having three replications per treatment was used for data analyses. Samples were preserved at -20˚C for 45 days. Sensory, proximate, physicochemical, biochemical and microbiological analyses were determined. Color, flavor, tenderness, Juiciness and overall acceptability were increased at different treatment levels significantly (p<0.001). DM content decreased (51.19 to 47.78%) significantly (p<0.001) at different treatment levels. On the contrary, DM content increased (47.39 to 51.53%) significantly (p<0.001) with the days of intervals. The EE decreased (10.75 to 9.09%) significantly (p<0.001) at different treatment level. The CP (19.05 to 20.46%) and Ash content (2.07 to 2.18%) at different treatment levels increased significantly (p<0.05). Ultimate pH (6.03 to 6.12) was increased at different treatment levels significantly (p<0.001). The cooking loss (26.30 to 23.62%) was decreased significantly (p<0.001) with the advancement of days of intervals. The FFA (0.36 to 0.28%), POV (3.33 to 2.76) and TBARS values (0.29 to 0.23) were decreased significantly (p<0.001) at different treatment levels. The TVC (5.05 to 4.39), TCC (1.10 to 1.01), and TYMC (1.34 to 1.10) decreased significantly (p<0.05) at different treatment levels. On the basis of sensory attributes, proximate, physicochemical traits, biochemical and microbial analysis showed that 3% Centella leaf extracts can be recommended for formulation of value added chicken meatballs.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73571708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}