The study was aimed to assess the socio-economic status of butchers and trend of market price of meat changed from last nine (09) years at five (05) selected areas in Bangladesh such as Dhaka, Chittagong, Rajshahi, Khulna and Rangpur City Corporation. The study was carried out through a structured questionnaire among seventy five (75) selected butchers each survey time where fifteen (15) in each area. The survey was conducted from January to August, 2014 and February to May, 2023. During survey the considered parameters were the butchers age, level of education, family size, land size, housing, source of capital andcurrent red meat price. Result from the study revealed that the respondents average aged in Dhaka, Chittagong, Rajshahi, Khulna and Rangpur city corporation were 40.30, 34.27, 36.27, 36.40 and 35.00, respectively and all of them were male. For literacy rate of respondents it was found that about 56% butchers were had secondary level education, 38.67% butchers had primary level education, 4% had higher secondary level education and only 1.33% were graduate. About 88.23% butchers solely depend on meat processing but along with meat processing 4.71% respondents were engaged with business and 7.06% respondents were engaged with agriculture. In 2014, it was found that all type of meat (beef, buffen, chevon and mutton) price were highest in Dhaka and it was average 582.00, 562.50, 900.00 and 870.00 TK in Chittagong, Khulna, Rajshahi and Rangpur, respectively. In case of Chevon market price was 895.00, 882.00, 870.71 and 865.09 in Rajshahi, Chittagong, Rangpur and Khulna, respectively. For Mutton it was 830.00, 820.00, 820.00 and 816.00 TK in Chittagong, Rajshahi, Rangpur and Khulna, respectively. It was found that market price increased so rapidly and the rate of increasing percentage for beef, buffen, chevon and mutton were 195.27%, 193.76%, 154.83% and 169.93%, respectively. Overall slaughtered number of cattle, buffalo, goat and sheep per week in selected areas were 42.84, 7.47, 23.29 and 4.84, respectively.
{"title":"Study on socio-economic condition of butchers and trend of market price of red meat at some selected areas in Bangladesh","authors":"BK Roy, SA Tule, NR Sarkar, MM Billah","doi":"10.55002/mr.3.4.66","DOIUrl":"https://doi.org/10.55002/mr.3.4.66","url":null,"abstract":"The study was aimed to assess the socio-economic status of butchers and trend of market price of meat changed from last nine (09) years at five (05) selected areas in Bangladesh such as Dhaka, Chittagong, Rajshahi, Khulna and Rangpur City Corporation. The study was carried out through a structured questionnaire among seventy five (75) selected butchers each survey time where fifteen (15) in each area. The survey was conducted from January to August, 2014 and February to May, 2023. During survey the considered parameters were the butchers age, level of education, family size, land size, housing, source of capital andcurrent red meat price. Result from the study revealed that the respondents average aged in Dhaka, Chittagong, Rajshahi, Khulna and Rangpur city corporation were 40.30, 34.27, 36.27, 36.40 and 35.00, respectively and all of them were male. For literacy rate of respondents it was found that about 56% butchers were had secondary level education, 38.67% butchers had primary level education, 4% had higher secondary level education and only 1.33% were graduate. About 88.23% butchers solely depend on meat processing but along with meat processing 4.71% respondents were engaged with business and 7.06% respondents were engaged with agriculture. In 2014, it was found that all type of meat (beef, buffen, chevon and mutton) price were highest in Dhaka and it was average 582.00, 562.50, 900.00 and 870.00 TK in Chittagong, Khulna, Rajshahi and Rangpur, respectively. In case of Chevon market price was 895.00, 882.00, 870.71 and 865.09 in Rajshahi, Chittagong, Rangpur and Khulna, respectively. For Mutton it was 830.00, 820.00, 820.00 and 816.00 TK in Chittagong, Rajshahi, Rangpur and Khulna, respectively. It was found that market price increased so rapidly and the rate of increasing percentage for beef, buffen, chevon and mutton were 195.27%, 193.76%, 154.83% and 169.93%, respectively. Overall slaughtered number of cattle, buffalo, goat and sheep per week in selected areas were 42.84, 7.47, 23.29 and 4.84, respectively.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"2017 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136241947","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}
Different types of research works have been carried out on irradiation to find out the shelf life, nutritive value, safety aspect of biochemical and microbial assessment. The available literatures regarding effect of irradiation with synthetic antioxidant betahydroxy anisole (BHA) and natural antioxidant black cumin seed extract marinated with beef and other meat are reviewed in this review.
{"title":"Irradiation of meat with synthetic and natural antioxidant: A review on quality aspect of meat","authors":"M Sadakuzzaman, MM Rahman, MA Hashem","doi":"10.55002/mr.3.4.61","DOIUrl":"https://doi.org/10.55002/mr.3.4.61","url":null,"abstract":"Different types of research works have been carried out on irradiation to find out the shelf life, nutritive value, safety aspect of biochemical and microbial assessment. The available literatures regarding effect of irradiation with synthetic antioxidant betahydroxy anisole (BHA) and natural antioxidant black cumin seed extract marinated with beef and other meat are reviewed in this review.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136241955","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}
MA Hashem, M Yasmin, MS Ali, A Al Sabid, MA Al Noman
Extra virgin olive oil (EVOO) treatment during the vacuum and aerial packaging affected the sensory, physicochemical, biochemical, and microbiological characteristics of chicken breast meat. Meat samples were separated into four treatment groups: T1 (aerial packaging of EVOO- treated meat), T2 (aerial packaging of raw meat), T3 (vacuum packaging of EVOO-treated meat), and T4 (vacuum packaging of raw meat). The samples' sensory, physicochemical, biochemical, and microbiological characteristics were determined at the 0, 5, 10, and 15 d of preservation. Regarding sensory properties, no significant differences (p>0.05) were found in color, flavor, tenderness, juiciness, and overall acceptability scores of all the tested samples; still, T3 performed best and was most preferable among those. The pH levels varied significantly (p<0.05) amongst the four treatment groups. In the T2 group, the most favorable raw pH was observed. Cooking loss varied significantly (p<0.05) among various treatments, although water holding capacity (WHC) did not vary significantly (p>0.05). However, T3 performed best in both cases. The most favorable thiobarbituric acid reactive substances (TBARS) value was found in T3. Additionally, compared to the other groups, T3 had significantly (p<0.05) lower total viable count (TVC) and total yeast mold count (TYMC) values, whereas T4 had significantly (p<0.05) lower total coliform count (TCC) values. Therefore, it can be concluded that, regarding sensory, anti-oxidative, physicochemical, and microbial properties, T3 (vacuum packaging of EVOO-treated meat) was better among all treatments.
{"title":"Effect of Vacuum and Aerial Packaging on the Quality and Shelf Life of Broiler Meat Treated with Extra Virgin Olive Oil","authors":"MA Hashem, M Yasmin, MS Ali, A Al Sabid, MA Al Noman","doi":"10.55002/mr.3.4.62","DOIUrl":"https://doi.org/10.55002/mr.3.4.62","url":null,"abstract":"Extra virgin olive oil (EVOO) treatment during the vacuum and aerial packaging affected the sensory, physicochemical, biochemical, and microbiological characteristics of chicken breast meat. Meat samples were separated into four treatment groups: T1 (aerial packaging of EVOO- treated meat), T2 (aerial packaging of raw meat), T3 (vacuum packaging of EVOO-treated meat), and T4 (vacuum packaging of raw meat). The samples' sensory, physicochemical, biochemical, and microbiological characteristics were determined at the 0, 5, 10, and 15 d of preservation. Regarding sensory properties, no significant differences (p>0.05) were found in color, flavor, tenderness, juiciness, and overall acceptability scores of all the tested samples; still, T3 performed best and was most preferable among those. The pH levels varied significantly (p<0.05) amongst the four treatment groups. In the T2 group, the most favorable raw pH was observed. Cooking loss varied significantly (p<0.05) among various treatments, although water holding capacity (WHC) did not vary significantly (p>0.05). However, T3 performed best in both cases. The most favorable thiobarbituric acid reactive substances (TBARS) value was found in T3. Additionally, compared to the other groups, T3 had significantly (p<0.05) lower total viable count (TVC) and total yeast mold count (TYMC) values, whereas T4 had significantly (p<0.05) lower total coliform count (TCC) values. Therefore, it can be concluded that, regarding sensory, anti-oxidative, physicochemical, and microbial properties, T3 (vacuum packaging of EVOO-treated meat) was better among all treatments.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136241948","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}
ES Apata, SA Ajagbe, SA Olanloye, OO Olaleye, DB Oke, MA Hashem
This study investigated the effect of feeding diets containing layers droppings meal in replacement of soybean meal on carcass and meat quality of spent Silver Brown layers. A total of 105 chickswere purchased from avian specialist hatchery at Ibadan, Oyo state and reared on the Teaching and Research Farm of Olabisi Onabanjo University, Ayetoro Campus. They were fed Animal Care Konsult® concentrate up to point of lay and were allotted to 5 treatments and placed on basal diet T0=0% dried layers dropping meal (DLDM) the test diets T1=25% DLDM, T2=50% DLDM, T3=75% DLDM and T4=100% DLDM inclusion with 3 replicates of 7 birds per replicate. At the end of 18 months lay, 15 birds from each treatment were randomly selected and slaughtered. Carcass and meat characteristics were determined in a completely randomized design experiment and data analysed at p=0.05. Birds fed T1 furnished higher dressing percentage (72%), cut-up parts, cooking yield (90.41%), crude protein (21.6%) andorganoleptic properties, while cooking and drip losses as well as thermal and cold shortenings were lower compared to other treatments. It was concluded that diet T1 (25% DLDM) inclusion was better and was recommended.
{"title":"Effect of replacing soybean meal with different levels of processed droppings meal on carcass and meat quality of spent layers","authors":"ES Apata, SA Ajagbe, SA Olanloye, OO Olaleye, DB Oke, MA Hashem","doi":"10.55002/mr.3.4.64","DOIUrl":"https://doi.org/10.55002/mr.3.4.64","url":null,"abstract":"This study investigated the effect of feeding diets containing layers droppings meal in replacement of soybean meal on carcass and meat quality of spent Silver Brown layers. A total of 105 chickswere purchased from avian specialist hatchery at Ibadan, Oyo state and reared on the Teaching and Research Farm of Olabisi Onabanjo University, Ayetoro Campus. They were fed Animal Care Konsult® concentrate up to point of lay and were allotted to 5 treatments and placed on basal diet T0=0% dried layers dropping meal (DLDM) the test diets T1=25% DLDM, T2=50% DLDM, T3=75% DLDM and T4=100% DLDM inclusion with 3 replicates of 7 birds per replicate. At the end of 18 months lay, 15 birds from each treatment were randomly selected and slaughtered. Carcass and meat characteristics were determined in a completely randomized design experiment and data analysed at p=0.05. Birds fed T1 furnished higher dressing percentage (72%), cut-up parts, cooking yield (90.41%), crude protein (21.6%) andorganoleptic properties, while cooking and drip losses as well as thermal and cold shortenings were lower compared to other treatments. It was concluded that diet T1 (25% DLDM) inclusion was better and was recommended.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"388 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136241949","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}
MR Hassan, MAG Rabbani, S Sultana, S Faruque, AS Afsana, N Sultana
The existing research program was undertaken to associate the presentation of Bangladesh Livestock Research Institute (BLRI) settled layer strain-2 "Shorna" with a commercial strain (ISA Brown). To conduct this study, a total of 120 ISA Brown and 120 Shorna pullets were selected at chance from the prevailing batch at the age of twelve weeks. Birds were arranged in a completely randomized design, with six replications having 20 birds in each replication. Non-significant results were found in the case of feather sexing accuracy between two brown egg-laying strains. The egg weight and the egg mass production were found to be significantly (p < 0.05) higher in Shorna than in ISA Brown, whereas the egg production rate fell for Shorna compared to ISA Brown. In terms of body weight or feed consumption, there was no statistically significant difference between Shorna and ISA brown, and neither of the studied layer chickens had an impact on their FCR. Higher serum phosphorus and antibody titer levels were found in Shorna than in ISA brown (P<0.05). Additionally, the Shorna strain had more ovarian follicles than the ISA brown strain (P<0.05). Therefore, it may be assumed that these results prove Shorna is equivalent to an ISA brown laying chicken.
目前开展的研究计划是将孟加拉国畜牧研究所(BLRI)的沉淀层菌株2“Shorna”与一种商业菌株(ISA Brown)联系起来。为了进行这项研究，在12周龄时从主要批次中随机选择120只ISA Brown和120只Shorna小母鸡。鸟类被安排在一个完全随机的设计中，有6个重复，每个重复20只鸟。两种棕色产蛋品系的羽毛性别准确性差异不显著。蛋重和产蛋量差异显著(p <0.05)，肖纳的产蛋率高于ISA Brown，而肖纳的产蛋率低于ISA Brown。在体重和采食量方面，肖纳蛋鸡和ISA褐蛋鸡之间无统计学差异，两种蛋鸡的FCR均不受影响。Shorna的血清磷和抗体滴度高于ISA brown (p < 0.05)。此外，Shorna菌株比ISA棕色菌株有更多的卵巢卵泡(P<0.05)。因此，可以假设这些结果证明肖纳相当于一只ISA褐蛋鸡。
{"title":"Comparison of production characteristics of BLRI-developed layer strain-2 (Shorna) with commercial ISA Brown","authors":"MR Hassan, MAG Rabbani, S Sultana, S Faruque, AS Afsana, N Sultana","doi":"10.55002/mr.3.4.65","DOIUrl":"https://doi.org/10.55002/mr.3.4.65","url":null,"abstract":"The existing research program was undertaken to associate the presentation of Bangladesh Livestock Research Institute (BLRI) settled layer strain-2 \"Shorna\" with a commercial strain (ISA Brown). To conduct this study, a total of 120 ISA Brown and 120 Shorna pullets were selected at chance from the prevailing batch at the age of twelve weeks. Birds were arranged in a completely randomized design, with six replications having 20 birds in each replication. Non-significant results were found in the case of feather sexing accuracy between two brown egg-laying strains. The egg weight and the egg mass production were found to be significantly (p < 0.05) higher in Shorna than in ISA Brown, whereas the egg production rate fell for Shorna compared to ISA Brown. In terms of body weight or feed consumption, there was no statistically significant difference between Shorna and ISA brown, and neither of the studied layer chickens had an impact on their FCR. Higher serum phosphorus and antibody titer levels were found in Shorna than in ISA brown (P<0.05). Additionally, the Shorna strain had more ovarian follicles than the ISA brown strain (P<0.05). Therefore, it may be assumed that these results prove Shorna is equivalent to an ISA brown laying chicken.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136241953","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}
MS Islam, MM Hossain, S Akhter, PK Goswami, MA Al Noman, A Mustari, MA Hashem
The study was conducted to determine how the proximate composition, amino acid and fatty acid profiles of beef of indigenous cattle are affected by dental age. This experiment was conducted with five (5) treatments (T1, T2, T3, T4, and T5) where T1 = 0 Permanent incisors, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. This study has shown that the highest CP was 84.91% having the T5 while the lowest figure was 72.94% in T4. T1 had the lowest 3.34% EE content whereas T5 had the highest 4.15%. Essential amino acids (g/100g of meat) were highest at 41.51 in T5 and lowest at 37.79 in T1. The lowest total saturated fatty acid (SFA) in Longissimus dorsi was 46.25% in T5 and the highest was 51.89% in T1. The total monounsaturated fatty acid (MUFA) proportion of 66.87% in T2 was the highest and T5 had the lowest proportion of 52.07%. The lowest total polyunsaturated fatty acid (PUFA) was 1.52% in T1 and the highest was at 7.49% in T5. In conclusion, CP, EE, essential amino acid, and polyunsaturated (PUFA) fatty acid proportion increased with the advancement of dental age maturity and conversely, saturated fatty acid (SFA) proportion was decreased. Therefore, this research will play a vital role to characterize accurately in terms of its nutritional quality to be aware of the selection of indigenous beef in their daily diet according to dental age.
{"title":"Effects of dental age on proximate components, amino acid and fatty acid profiles of indigenous beef","authors":"MS Islam, MM Hossain, S Akhter, PK Goswami, MA Al Noman, A Mustari, MA Hashem","doi":"10.55002/mr.3.4.63","DOIUrl":"https://doi.org/10.55002/mr.3.4.63","url":null,"abstract":"The study was conducted to determine how the proximate composition, amino acid and fatty acid profiles of beef of indigenous cattle are affected by dental age. This experiment was conducted with five (5) treatments (T1, T2, T3, T4, and T5) where T1 = 0 Permanent incisors, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. This study has shown that the highest CP was 84.91% having the T5 while the lowest figure was 72.94% in T4. T1 had the lowest 3.34% EE content whereas T5 had the highest 4.15%. Essential amino acids (g/100g of meat) were highest at 41.51 in T5 and lowest at 37.79 in T1. The lowest total saturated fatty acid (SFA) in Longissimus dorsi was 46.25% in T5 and the highest was 51.89% in T1. The total monounsaturated fatty acid (MUFA) proportion of 66.87% in T2 was the highest and T5 had the lowest proportion of 52.07%. The lowest total polyunsaturated fatty acid (PUFA) was 1.52% in T1 and the highest was at 7.49% in T5. In conclusion, CP, EE, essential amino acid, and polyunsaturated (PUFA) fatty acid proportion increased with the advancement of dental age maturity and conversely, saturated fatty acid (SFA) proportion was decreased. Therefore, this research will play a vital role to characterize accurately in terms of its nutritional quality to be aware of the selection of indigenous beef in their daily diet according to dental age.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136241954","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}
Mahmodi Hashem, FA Himo, M. Arafath, Aamir Numan, M. Azad
The aim of this study was to evaluate the effects of olive oil as a natural preservative and aerial and vacuum packaging on the quality and shelf life of raw beef. Meat samples were divided into four treatments i.e. T0= with 1% olive oil and aerial packaged, T1= without olive oil and aerial packaged, T2 = with 1% olive oil and vacuum packaged and T3 = without olive oil and vacuum packaged. All samples were kept at refrigerated temperature. Days of interval were 0, 5, 10 and 15. The samples were tested for sensory properties (color, flavor, tenderness, juiciness and overall acceptability), physicochemical characteristics (water holding capacity, cooking loss, pH); biochemical properties (TBARS), and microbiological counts (TVC, TCC and TYMC). During the whole storage process, the sensory and instrumental color value were considerably higher (P<0.05) in T0 and T2 treatments. WHC in treatment T2 was higher, CL was lower in T0 treatment and pH in treatment of T0, T1 were considerably higher (P<0.05) than in the T2 and T3 group. The values of TBARS, viable count, coliform count, and yeast-mold count were significantly lower in T0 and T2 group. Based on the findings of this study, it is possible to conclude that olive oil treated beef in aerial and vacuum packaging storage technique can be used in the future for meat preservation, providing antioxidant and antimicrobial agents as a value addition by inhibiting lipid oxidation and extending the shelf life of beef.
{"title":"Influence of aerial and vacuum packaging on the quality and shelf life of beef treated with extra virgin olive oil","authors":"Mahmodi Hashem, FA Himo, M. Arafath, Aamir Numan, M. Azad","doi":"10.55002/mr.3.3.58","DOIUrl":"https://doi.org/10.55002/mr.3.3.58","url":null,"abstract":"The aim of this study was to evaluate the effects of olive oil as a natural preservative and aerial and vacuum packaging on the quality and shelf life of raw beef. Meat samples were divided into four treatments i.e. T0= with 1% olive oil and aerial packaged, T1= without olive oil and aerial packaged, T2 = with 1% olive oil and vacuum packaged and T3 = without olive oil and vacuum packaged. All samples were kept at refrigerated temperature. Days of interval were 0, 5, 10 and 15. The samples were tested for sensory properties (color, flavor, tenderness, juiciness and overall acceptability), physicochemical characteristics (water holding capacity, cooking loss, pH); biochemical properties (TBARS), and microbiological counts (TVC, TCC and TYMC). During the whole storage process, the sensory and instrumental color value were considerably higher (P<0.05) in T0 and T2 treatments. WHC in treatment T2 was higher, CL was lower in T0 treatment and pH in treatment of T0, T1 were considerably higher (P<0.05) than in the T2 and T3 group. The values of TBARS, viable count, coliform count, and yeast-mold count were significantly lower in T0 and T2 group. Based on the findings of this study, it is possible to conclude that olive oil treated beef in aerial and vacuum packaging storage technique can be used in the future for meat preservation, providing antioxidant and antimicrobial agents as a value addition by inhibiting lipid oxidation and extending the shelf life of beef.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76915794","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}
Md. Mizanur Rahman, M. Hashem, M. Azad, M. Choudhury, M. Bhuiyan
Meat is the flesh of animals that is rich in protein, iron, zinc, fatty acids, and vitamins. Because of its nutrient and moisture concentrations, it is a highly perishable product. Because of its chemical composition and enzymatic activities, it is also very prone to spoilage. Because of the breakdown of fat, protein, and carbohydrates in meat, odors, putrefaction, and slime production occur, making the meat unsafe for human consumption. Moisture, temperature, microorganisms, ambient oxygen, and endogenous enzymes all have an impact on the shelf life and freshness of meat. Environmental bacteria are widely distributed and can adhere to meat from several sources, causing deterioration. Because of this, many technologies are used to preserve meat and meat products by inactivating or eliminating microbes. The goals of meat preservation are to enhance shelf life, eliminate microbes, and improve quality. Various preservation strategies are required to avoid the growth of bacteria that cause the physical and biochemical characteristics of meat to deteriorate. This review's goals are to discuss different methods and techniques for preserving fresh meat and meat products. This review also presents and discusses the benefits and drawbacks of these approaches.
{"title":"Techniques of meat preservation- A review","authors":"Md. Mizanur Rahman, M. Hashem, M. Azad, M. Choudhury, M. Bhuiyan","doi":"10.55002/mr.3.3.55","DOIUrl":"https://doi.org/10.55002/mr.3.3.55","url":null,"abstract":"Meat is the flesh of animals that is rich in protein, iron, zinc, fatty acids, and vitamins. Because of its nutrient and moisture concentrations, it is a highly perishable product. Because of its chemical composition and enzymatic activities, it is also very prone to spoilage. Because of the breakdown of fat, protein, and carbohydrates in meat, odors, putrefaction, and slime production occur, making the meat unsafe for human consumption. Moisture, temperature, microorganisms, ambient oxygen, and endogenous enzymes all have an impact on the shelf life and freshness of meat. Environmental bacteria are widely distributed and can adhere to meat from several sources, causing deterioration. Because of this, many technologies are used to preserve meat and meat products by inactivating or eliminating microbes. The goals of meat preservation are to enhance shelf life, eliminate microbes, and improve quality. Various preservation strategies are required to avoid the growth of bacteria that cause the physical and biochemical characteristics of meat to deteriorate. This review's goals are to discuss different methods and techniques for preserving fresh meat and meat products. This review also presents and discusses the benefits and drawbacks of these approaches.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85156289","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}
M. Hashem, M. Mamun, M. Arafath, Aamir Numan, M. Hossain
The aim of this study was to evaluate the productive performance, carcass traits and meat quality of native lambs of Bangladesh under two rearing system. Total 30 animals were taken for productive, carcass and meat quality attributes evaluation from three regions (Jamuna Basin, Barind Region and Coastal Belt); and total 18 animals were considered for evaluating productive, carcass and meat quality parameters for two treatment groups (T1= Grazing, T2= Stall Feeding) from each of three regions. Statistical analysis was conducted by SAS where statistical model was 3*2 factorial experimental model in CRD. DMRT was conducted for mean comparison and 5% level of significance was considered for analyses. Both genotype and rearing system had significant effect (p<0.05) on body weight at different rearing systems. Among all genotypes grazing lambs had the highest body weight than stall feeding lambs where CBL shows higher body weight compared to JBL and BRL. The ADG of grazing lambs were found significantly (p<0.01) higher than stall feeding lambs. Dressing % (46.80) was higher in grazing lambs. Genotype and rearing system had significant effect (p<0.05) on blood, head, shoulder, loin wt.% except skin, viscera, leg, pluck, Neck, rack, and shank where only genotype had significant effect but effect of rearing system was non-significant (p>0.05). Genotype and rearing system had significant effect (p<0.05) on heart, and spleen weight%. CP%, EE% and Ash% were found higher in grazing lambs whereas DM was higher in stall feeding. DL, Ultimate pH, cooked pH and WHC% were higher in grazing lambs whereas CL% were higher in stall feeding. Grazing lambs showed higher tenderness, juiciness and overall acceptability whereas stall feeding lambs showed higher color and flavor. Instrumental color values L*, a*, b* and saturation index were found significantly (p<0.05) higher in grazing lambs. Superiority of JBL over CBL and BRL in terms of overall productive, carcass and meat quality attributes largely varied in different genotypes for different rearing systems. It may be concluded that grazing group had positive effects on productive performance, carcass traits, proximate components, physicochemical, sensory evaluation and instrumental color values in three genotypes of native lambs of Bangladesh where JBL performs better compared to CBL and BRL.
{"title":"Influence of rearing system on the productive, carcass and meat quality attributes among three genotypes of native lambs in Bangladesh","authors":"M. Hashem, M. Mamun, M. Arafath, Aamir Numan, M. Hossain","doi":"10.55002/mr.3.3.59","DOIUrl":"https://doi.org/10.55002/mr.3.3.59","url":null,"abstract":"The aim of this study was to evaluate the productive performance, carcass traits and meat quality of native lambs of Bangladesh under two rearing system. Total 30 animals were taken for productive, carcass and meat quality attributes evaluation from three regions (Jamuna Basin, Barind Region and Coastal Belt); and total 18 animals were considered for evaluating productive, carcass and meat quality parameters for two treatment groups (T1= Grazing, T2= Stall Feeding) from each of three regions. Statistical analysis was conducted by SAS where statistical model was 3*2 factorial experimental model in CRD. DMRT was conducted for mean comparison and 5% level of significance was considered for analyses. Both genotype and rearing system had significant effect (p<0.05) on body weight at different rearing systems. Among all genotypes grazing lambs had the highest body weight than stall feeding lambs where CBL shows higher body weight compared to JBL and BRL. The ADG of grazing lambs were found significantly (p<0.01) higher than stall feeding lambs. Dressing % (46.80) was higher in grazing lambs. Genotype and rearing system had significant effect (p<0.05) on blood, head, shoulder, loin wt.% except skin, viscera, leg, pluck, Neck, rack, and shank where only genotype had significant effect but effect of rearing system was non-significant (p>0.05). Genotype and rearing system had significant effect (p<0.05) on heart, and spleen weight%. CP%, EE% and Ash% were found higher in grazing lambs whereas DM was higher in stall feeding. DL, Ultimate pH, cooked pH and WHC% were higher in grazing lambs whereas CL% were higher in stall feeding. Grazing lambs showed higher tenderness, juiciness and overall acceptability whereas stall feeding lambs showed higher color and flavor. Instrumental color values L*, a*, b* and saturation index were found significantly (p<0.05) higher in grazing lambs. Superiority of JBL over CBL and BRL in terms of overall productive, carcass and meat quality attributes largely varied in different genotypes for different rearing systems. It may be concluded that grazing group had positive effects on productive performance, carcass traits, proximate components, physicochemical, sensory evaluation and instrumental color values in three genotypes of native lambs of Bangladesh where JBL performs better compared to CBL and BRL.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86385963","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}
S. Biswas, M. Islam, T. Sarker, SS Islam, FT Meem, S Hassan :, S. Fariha
The efficacy of green tea extract with different strengths on selective microorganisms of raw chevon was investigated in this study. The experiment was conducted using completely randomized design (CRD) six treatments (T0 =0 ml of green tea; T1 =1 ml of green tea; T2 =2 ml of green tea; T3 =3 ml of green tea; T4 =4 ml of green tea and T5=5 ml of green tea) having three replications. Drop plate method was used for analyzing antimicrobial activity in this experiment. The outcome illustrated a declining microbial population in samples while incorporating green tea with colony-forming units steadily reducing from T0 to T5. There was a significant effect (p<0.0001) of green tea on the number of E. coli and Staphylococcus epidermidis. The minimum and maximum population of TVC of E. coli, in the treated sample were 6×105 CFU/ml in T5 and 45×105 CFU/ml in T0 respectively while for Staphylococcus epidermidis, it was 4×105 CFU/ml in T5 and 10×105 CFU/ml in T0 respectively. Green tea extracts showed equal growth suppression and extremely significant differences (p<0.0001) in their antimicrobial activity against both E. coli and Staphylococcus epidermidis. Given the results, it is possible to draw the conclusion that adding green tea extract at a level of 5 ml to raw chevon will diminish its microbial population. For Staphylococcus aureus and Klebsiella pneumonia were significant reduction (p<0.0001) of the microbes among samples treated with green tea extracts.
{"title":"Efficacy of green tea extract on Staphylococcus aureus and Klebsiella pneumonia of raw chevon","authors":"S. Biswas, M. Islam, T. Sarker, SS Islam, FT Meem, S Hassan :, S. Fariha","doi":"10.55002/mr.3.3.57","DOIUrl":"https://doi.org/10.55002/mr.3.3.57","url":null,"abstract":"The efficacy of green tea extract with different strengths on selective microorganisms of raw chevon was investigated in this study. The experiment was conducted using completely randomized design (CRD) six treatments (T0 =0 ml of green tea; T1 =1 ml of green tea; T2 =2 ml of green tea; T3 =3 ml of green tea; T4 =4 ml of green tea and T5=5 ml of green tea) having three replications. Drop plate method was used for analyzing antimicrobial activity in this experiment. The outcome illustrated a declining microbial population in samples while incorporating green tea with colony-forming units steadily reducing from T0 to T5. There was a significant effect (p<0.0001) of green tea on the number of E. coli and Staphylococcus epidermidis. The minimum and maximum population of TVC of E. coli, in the treated sample were 6×105 CFU/ml in T5 and 45×105 CFU/ml in T0 respectively while for Staphylococcus epidermidis, it was 4×105 CFU/ml in T5 and 10×105 CFU/ml in T0 respectively. Green tea extracts showed equal growth suppression and extremely significant differences (p<0.0001) in their antimicrobial activity against both E. coli and Staphylococcus epidermidis. Given the results, it is possible to draw the conclusion that adding green tea extract at a level of 5 ml to raw chevon will diminish its microbial population. For Staphylococcus aureus and Klebsiella pneumonia were significant reduction (p<0.0001) of the microbes among samples treated with green tea extracts.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87938308","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}
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