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Jerzy Stangierski, Agata Kawecka, Ryszard Rezler, Lukasz Tomczyk and Przemyslaw Siejak
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were ...
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Marcin Wegner, Dariusz Kokoszynski, Joanna Zochowska-Kujawska and Marek Kotowicz
The aim of this research is to compare the carcass composition and meat quality characteristics of spent Cobb 500 and Ross 308 broiler breeders. A total of 28 carcasses were evaluated?7 female and 7 male carcasses from each genotype. Dissection was perfo...
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Petru Alexandru Vlaicu, Arabela Elena Untea, Tatiana Dumitra Panaite, Mihaela Saracila, Raluca Paula Turcu and Mihaela Dumitru
As the use of antibiotics has been banned or reduced in certain countries in animal industries, the search for new alternatives to antibiotics has been and will continue to be a research subject in poultry for several years. This study aimed to evaluate ...
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Gabriela Frunza, Marius-Mihai Ciobanu, Otilia Cristina Murariu, Roxana Nicoleta Ra?u, Razvan-Mihail Radu-Rusu, Cristina Simeanu and Paul-Corneliu Boi?teanu
The aim of this study was to represent quality characterization, by gender and muscle type, of rabbit meat from the Flemish Giant (FG) breed, following the fatty acid profile, sanogenic indices, and instrumental (color and texture) and sensory analysis. ...
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Manuela Merayo, Dario Pighin, Sebastián Cunzolo, Mariela Veggetti, Trinidad Soteras, Verónica Chamorro, Adriana Pazos and Gabriela Grigioni
Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heife...
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Mariusz Szymczak, Patryk Kaminski, Marta Turlo, Justyna Bucholska, Damir Mogut, Piotr Minkiewicz, Malgorzata Mizielinska and Magdalena Stobinska
The temperature has a significant effect on cathepsin activity, but the effect of temperature on the ripening of marinades, and the formation of protein hydrolysis products, is less studied than other technological factors. The results of this study show...
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Franziska Witte, Erik Sawas, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz and Nino Terjung
Larger processing equipment to produce minced meat could affect its structure due to intensive processing and a high energy intake in the meat mass. To assess if this would result in alterations in the minced meat quality, finely chopped meat (FCM) was a...
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Yi Yang, Wei Wang, Hong Zhuang, Seung-Chul Yoon and Hongzhe Jiang
This study investigated the fusion of spectra and texture data of hyperspectral imaging (HSI, 1000–2500 nm) for predicting the water-holding capacity (WHC) of intact, fresh chicken breast filets. Three physical and chemical indicators—drip lo...
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Claudia Fieira, João Francisco Marchi, Alexandre Trindade Alfaro
Pág. 293 - 299
Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The o...
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Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Lucineia Aparecida Cestari, Ana Guerrero, Nilson Evelázio de Souza, Ivanor Nunes do Prado
Pág. 301 - 305
This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chemical ...
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