Journal of meat science最新文献

Effect Of Sesame Seed Paste On The Quality Of Mini Chevon Patties 芝麻酱对迷你雪佛兰肉饼品质的影响

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180105

S Jeyapriya, U K Pal, V Rajkumar, P K Mandal, S Kasthuri

{"title":"Effect Of Sesame Seed Paste On The Quality Of Mini Chevon Patties","authors":"S Jeyapriya, U K Pal, V Rajkumar, P K Mandal, S Kasthuri","doi":"10.48165/jms.2023.180105","DOIUrl":"https://doi.org/10.48165/jms.2023.180105","url":null,"abstract":"A study was undertaken to find the effect of sesame seed paste (SSP) as fat replacer in mini chevon patties. Standardized recipe of chevon patties containing goat meat (70%) and chevon fat (7%) was considered as control. Sesame seed paste (SSP)was incorporated at 1.4%, 2.8%, and 4.2% levels in the formulation by replacing chevon fat at 20, 40 and 60% levels, respectively. Three batches each of control and sesame seed paste added chevon patties were prepared in the experiment and were subjected to physicochemical, proximate and sensory analysis. No significant (P>0.05) difference was noticed in pH of patties and batter in control and treatments. The control patties had significantly (P<0.05) higher emulsion stability(%), moisture(%), and fat (%) than the other treatments. The patties prepared with 2.8% and 4.2% SSP showed significantly higher cooking yield(%), protein and ash contents than control and treatments. The patties prepared with 2.8% SSP had significantly (P<0.05) higher sensory scores compared to patties containing 4.2% SSP. The level of 2.8% SSP also showed significantly (P<0.05) higher fiber content, better fatty acid and amino acid profile than the control. Thus sesame seed paste appeared to be a better fat replacer without affecting quality of chevon patties.","PeriodicalId":498807,"journal":{"name":"Journal of meat science","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134888564","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}

引用次数: 0

Effect Of Incorporation Of Drumstick (Moringa Oleifera) Leaves Extract On The Qualityof Ground Chicken Nuggets 辣木叶提取物掺入对碎鸡块质量的影响

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180102

A P Gomkale, Deepali T Sakunde, B R Kadam, D V Mane, D Durala

{"title":"Effect Of Incorporation Of Drumstick (Moringa Oleifera) Leaves Extract On The Qualityof Ground Chicken Nuggets","authors":"A P Gomkale, Deepali T Sakunde, B R Kadam, D V Mane, D Durala","doi":"10.48165/jms.2023.180102","DOIUrl":"https://doi.org/10.48165/jms.2023.180102","url":null,"abstract":"The present study was conducted to optimize the level of incorporation of drumstick (Moringa oleifera) leaves extract in ground chicken nuggets. The aqueous MoLE was prepared by taking dried mature Moringa olifera leaves powder and water at 1: 10 ratio, then kept at 55ºC for 3 hours and finally filtered with the help of filter paper. During optimization, ground chicken nuggets were prepared by incorporating 0, 2.5, 5, and 7.5% MoLE in the nugget mix. The quality and acceptability of the MoLE added nuggets were evaluated based on proximate composition, physico-chemical, and sensory analysis. Moisture and fat showed a non-significant difference, while protein and ash significantly increased to 5% MoLE added product. pH decreases while cooking yield & emulsion stability increase non-significantly with an increase in the level of MoLE. Sensory scores of flavour, texture, juiciness and overall acceptability were comparable in the 2.5 % MoLE, while appearance was affected non significantly by the increased level of MoLE. The result of the study shows that nuggets incorporated with a 2.5% level of MoLE were comparable to the control in all quality parameters, along with improved nutritional properties.","PeriodicalId":498807,"journal":{"name":"Journal of meat science","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134888552","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}

引用次数: 0

Extraction And Characterization Of Pig Skin Gelatin Compared To Commercial Porcine Gelatin 猪皮明胶与市售猪明胶的提取与表征

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180106

Bidyut Prava Mishra, Naveena B Maheswarappa, B Eswara Rao, Rituparna Banerjee, E Naga Mallika, T Srinivasa Rao, D Narendra Nath, M G Prasad, Balaji M Belore, Sowmya Dasoja, T Mounika, P Sowmya Reddy, Judy Lalthanmawii, Prasana Kumar Rath

{"title":"Extraction And Characterization Of Pig Skin Gelatin Compared To Commercial Porcine Gelatin","authors":"Bidyut Prava Mishra, Naveena B Maheswarappa, B Eswara Rao, Rituparna Banerjee, E Naga Mallika, T Srinivasa Rao, D Narendra Nath, M G Prasad, Balaji M Belore, Sowmya Dasoja, T Mounika, P Sowmya Reddy, Judy Lalthanmawii, Prasana Kumar Rath","doi":"10.48165/jms.2023.180106","DOIUrl":"https://doi.org/10.48165/jms.2023.180106","url":null,"abstract":"A study was conducted to extract gelatin from pig skin and to evaluate and compare its physicochemical properties with those of commercial porcine gelatin. Whitish yellow-colored gelatin powder was extracted from pig skin through acetic acid pre-treatment, heating, filltration and drying steps. The average yield of pig skin gelatin (PSG) was 5.98 % (w/w). The protein, moisture, fat and ash content of PSG were 90.24, 8.13, 0.60 and 0. 56 %, respectively. The gel (6.67%) prepared from PSG showed a transmittance of 24.71 % and a pH of 6.45. The electrophoretic pattern of the gelatin samples showed the presence of both α1 and α2 chains with the highest molecular weight band observed at around ~ 200 kDa. The L*, a*, and b* values of PSG were recorded as 79.28, 0.58 and 5.79, respectively. Compared to commercial porcine gelatin, PSG had lower hydroxyproline content but a higher pH (p < 0.05) value. Our findings suggest that good quality gelatin with optimal properties can be extracted from low-value pig skin which can provide a suitable alternative to traditional gelatin derived from pork bones or beef bones and skin.","PeriodicalId":498807,"journal":{"name":"Journal of meat science","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134888554","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}

引用次数: 0

Effect of Omega-3 Eggs and Insoluble Dietary Fibre on the Physico Chemical, Proximate and Sensory Properties of Chicken Nuggets Omega-3鸡蛋和不溶性膳食纤维对鸡块理化、近似和感官特性的影响

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180109

T Sathu, Aaliya Tahseenand Rintu Joseph

{"title":"Effect of Omega-3 Eggs and Insoluble Dietary Fibre on the Physico Chemical, Proximate and Sensory Properties of Chicken Nuggets","authors":"T Sathu, Aaliya Tahseenand Rintu Joseph","doi":"10.48165/jms.2023.180109","DOIUrl":"https://doi.org/10.48165/jms.2023.180109","url":null,"abstract":"The study was aimed to select a suitable dietary insoluble fibre (DISF) for incorporating in functional chicken nuggets enriched with omega-3 eggs (OE). The wheat fibre (T1) and sorghum fibre (T2) at 4 per cent level were used separately as sources of DISF in the formulation and were evaluated for various physico-chemical characteristics, proximate composition and sensory properties and compared with control C1 (without any functional ingredients) and C2 (enriched with 7.5 per cent OE). The DISF enriched chicken nuggets differed significantly (P<0.05) from the control chicken nuggets with respect to emulsion pH, cooking yield, moisture, protein and fat content. The lightness and yellowness values were significantly higher for the T1 and T2 chicken nuggets but redness value was significantly lower for T1 and T2 than control C1. Wheat fibre at 4.0 per cent level lowered the sensory score values. Acceptable functional chicken nuggets can be made by incorporating 7.5 per cent OE and 4.0 per cent sorghum fibre without deteriorating the nutritive and sensory qualities of the product and was comparable with controls.","PeriodicalId":498807,"journal":{"name":"Journal of meat science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134888555","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}

引用次数: 0

Consumption pattern of meat and meat products in and around Nagpur city of Maharashtra 马哈拉施特拉邦那格浦尔市及其周边地区肉类和肉制品的消费模式

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180107

B L Mundhe, K S Rathod, S R Badhe, G Roupesh

{"title":"Consumption pattern of meat and meat products in and around Nagpur city of Maharashtra","authors":"B L Mundhe, K S Rathod, S R Badhe, G Roupesh","doi":"10.48165/jms.2023.180107","DOIUrl":"https://doi.org/10.48165/jms.2023.180107","url":null,"abstract":"A study was conducted to understand consumption patterns and factors influencing consumption pattern of meat and meat products in and around Nagpur city. A proportionate random sampling method was used to conduct a survey (sample size of 400) using a bilingual (Marathi and English) questionnaire comprising questions related to the socioeconomic particulars of the consumers, meat and meat products consumption patterns, and factors influencing on it. The study revealed that most respondents were 15 to 30 years (52.5%) and college graduates (35.8%). About 43% of the respondents reported a family income of more than six lakhs. Most of the consumers ate meat for taste (54.4%) and health benefits (27.0%) and responded that they usually consume meat once a week (50.3%). The most preferred meat in and around Nagpur city was poultry meat (50.8%), followed by chevon (27.5%) and Fish & seafood (18.7%). Most respondents (66.8%) were unwilling to pay more for lean meat. The results indicated that most respondents consider safety, nutritional value, taste, market price, availability, and children’s meat preference as essential factors influencing meat consumption.","PeriodicalId":498807,"journal":{"name":"Journal of meat science","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134889445","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}

引用次数: 0

Advances In Intelligent Food Packaging Of Meat 肉类食品智能包装研究进展

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180104

Priya B Koneti, M Raziuddin, A A Devangare

引用次数: 0

Physicochemical Quality of Spent Broiler Breeder Hen Chicken Koftas Added with Different Levels of Raw Banana Dried Powder 添加不同水平生香蕉干粉对废肉种鸡肉丸理化品质的影响

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180108

M V Sneha Sharada, J Indumathi, G V Bhaskar Reddy, S Shakila, A Chandra Mouli

引用次数: 0

Unveiling the Biochemical, Enzymatic and Hormonal Stress Biomarkers: Effects of Transportation and Lairage on Sheep Welfare and the Meat Quality 揭示生化、酶和激素应激生物标志物:运输和放牧对绵羊福利和肉品质的影响

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180101

Prasad M Govindaiah, Naveena B Maheswarappa, Rituparna Banerjee, Bidyut Prava Mishra, Balaji B Manohar

{"title":"Unveiling the Biochemical, Enzymatic and Hormonal Stress Biomarkers: Effects of Transportation and Lairage on Sheep Welfare and the Meat Quality","authors":"Prasad M Govindaiah, Naveena B Maheswarappa, Rituparna Banerjee, Bidyut Prava Mishra, Balaji B Manohar","doi":"10.48165/jms.2023.180101","DOIUrl":"https://doi.org/10.48165/jms.2023.180101","url":null,"abstract":"The objective of this study was to assess the impact of transportation and lairage on biochemical, enzymatic, hormonal changes, and meat quality in Nellore Jodipi sheep. Blood samples were collected from two groups of sheep, L0 (slaughtered immediately after transportation without rest) and L12 (12 h of lairage) during exsanguination to analyze biochemical (blood glucose, creatinine, and total protein), enzymatic (creatine kinase [CK], lactate dehydrogenase [LDH], aspartate transaminase [AST], and alanine aminotransferase [ALT]), and hormonal (cortisol, triiodothyronine [T3], and thyroxine [T4]) parameters. Meat samples from the longissimus dorsi muscle were examined for pH, r value, instrumental color, water holding capacity (WHC), shear force, drip loss, cooking loss, and thiobarbituric acid reactive substances (TBARS). Lower (P<0.05) levels of glucose, creatinine, total protein, LDH, CK, ALT, cortisol, and T4 were noticed in L12. Meat quality parameters indicated higher (P<0.05) pH, r value, and a* values during the post-mortem period in the L0 group compared to L12. However, no difference (P>0.05) was observed for cooking loss, drip loss values between the groups. Current findings suggest that slaughter of sheep immediately after transportation without lairage results in increased stress levels in animals adversely affecting both welfare and meat quality. From the present study, it is concluded that a minimum of 12 h lairage period will allow sheep to regain normal homeostasis.","PeriodicalId":498807,"journal":{"name":"Journal of meat science","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134888560","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}

引用次数: 0

Effect Of Addition Of Ground Vegetable Oil Seeds On The Storage Stability Of Vacuum Packaged Spent Broiler Breeder Chicken Sausages 添加植物油籽对真空包装废肉鸡种鸡香肠贮存稳定性的影响

Journal of meat science Pub Date : 2023-01-01 DOI: 10.48165/jms.2023.180103

J Indumathi, M Shashikumar, G V Bhaskarreddy, A Jagadeesh Babu, M Gnanaprakash

{"title":"Effect Of Addition Of Ground Vegetable Oil Seeds On The Storage Stability Of Vacuum Packaged Spent Broiler Breeder Chicken Sausages","authors":"J Indumathi, M Shashikumar, G V Bhaskarreddy, A Jagadeesh Babu, M Gnanaprakash","doi":"10.48165/jms.2023.180103","DOIUrl":"https://doi.org/10.48165/jms.2023.180103","url":null,"abstract":"Spent broiler breeder chicken sausages were developed by incorporated with 10% level of ground vegetable oilseeds (poppy, sesame and peanut) separately and were stored at refrigeration temperature (4±1°C) under vacuum packaging. The vacuum packaged low fat chicken sausages along with control were analyzed for physico- chemical, microbiological and sensory changes throughout the storage time at regular intervals. Results revealed that the vacuum packaged low fat chicken sausages had significantly (p < 0.05) lower FFA, TBARS, tyrosine values and microbial counts than control throughout storage period. Regardless of formulation, coli forms were not detected throughout the storage period in all vacuum packaged sausages. Among low fat treatments, sausages with ground sesame seed recorded significantly (P<0.05) lower microbial counts followed by ground peanut seed and ground poppy seed added sausages. Scores for all sensory attributes decreased significantly (P<0.05) during storage in refrigeration temperatures in all treatments irrespective of formulation. Regardless of formulation low fat chicken sausages along with control were spoiled after 30 days of refrigeration storage (4±1ᵒC). Combination of vacuum packing and fat replacement with ground vegetable oilseeds as natural antioxidants reduced lipid oxidation and microbial growth in sausages and maintained the sensory quality characteristics during refrigeration for 30 days.","PeriodicalId":498807,"journal":{"name":"Journal of meat science","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134888969","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}

引用次数: 0