M. Islam, A. Akter, T. Sarker, FT Meem, Sammer-Ul Hassan, S. Fariha, SS Islam
The study was conducted to characterize nutritional, sensory quality and economic feasibility of beef patties as affected by adding soya meat. Therefore, the experiment was conducted with a view to investigate inclusion of soya meat in beef patties with five treatments (T0 = 100% beef; T1 = 75% beef + 25% soya meat; T2 = 50% beef + 50% soya meat; T3 = 25% beef + 75% soya meat and T4 = 100% soya meat) having three replications. The results indicated that adding soy meat to beef patties decreased CP and EE but increased cooking yield and ash. Differences in moisture, CP, EE, ash, CHO, and cooking yield were highly significant (p<0.0001). pH fell in the samples as storage time increased, but increased when soy meat was added and it was found highly significant (p<0.0001) varied. With a high level of soy meat incorporation, L* values increased while a* values decreased. Except for L* values, no discernible variation in the color parameter was found. By using soy meat in beef patties, production costs were reduced. In terms of sensory evaluation, beef patties treated with 50% and 75% soy meat were found to be more acceptable.
{"title":"Characteristics of beef patties affected by adding soya meat Effect of soya meat on the quality of beef patties","authors":"M. Islam, A. Akter, T. Sarker, FT Meem, Sammer-Ul Hassan, S. Fariha, SS Islam","doi":"10.55002/mr.3.3.56","DOIUrl":"https://doi.org/10.55002/mr.3.3.56","url":null,"abstract":"The study was conducted to characterize nutritional, sensory quality and economic feasibility of beef patties as affected by adding soya meat. Therefore, the experiment was conducted with a view to investigate inclusion of soya meat in beef patties with five treatments (T0 = 100% beef; T1 = 75% beef + 25% soya meat; T2 = 50% beef + 50% soya meat; T3 = 25% beef + 75% soya meat and T4 = 100% soya meat) having three replications. The results indicated that adding soy meat to beef patties decreased CP and EE but increased cooking yield and ash. Differences in moisture, CP, EE, ash, CHO, and cooking yield were highly significant (p<0.0001). pH fell in the samples as storage time increased, but increased when soy meat was added and it was found highly significant (p<0.0001) varied. With a high level of soy meat incorporation, L* values increased while a* values decreased. Except for L* values, no discernible variation in the color parameter was found. By using soy meat in beef patties, production costs were reduced. In terms of sensory evaluation, beef patties treated with 50% and 75% soy meat were found to be more acceptable.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87374162","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}
It is known that inappropriate transport or storage of shrimp can adversely affect different quality parameters. An experiment was designed to store North Atlantic Shrimp at two temperatures (-20ºC & -40ºC) for 2,4,6 months and analyze the quality changes during this period from these two groups at the seafood quality laboratory of Faculty of Biosciences and Aquaculture, Bodø University College, Norway. Texture was done with TA-XT2 Texture Analyzer and Color analysis was done with Minolta Chroma meter 300, shrimp muscle histology was studied and sensory analysis was done as triangle test. During the study texture was firmer and color was whiter at -40ºC storage than at –20ºC storage. Shear force increased during freeze storage at -40ºC and decreased during storage at -20ºC. In-20ºC stored samples larger ice crystals formed between the muscles. The sensory panel found difference between the -20ºC and -40ºC stored Atlantic shrimp samples after 2 months.
{"title":"Muscle histology and Sensory quality changes during freeze storage of North Atlantic shrimps (Pandulus borealis)","authors":"A. Alam, C. Solberg, Mahmodi Hashem","doi":"10.55002/mr.3.3.60","DOIUrl":"https://doi.org/10.55002/mr.3.3.60","url":null,"abstract":"It is known that inappropriate transport or storage of shrimp can adversely affect different quality parameters. An experiment was designed to store North Atlantic Shrimp at two temperatures (-20ºC & -40ºC) for 2,4,6 months and analyze the quality changes during this period from these two groups at the seafood quality laboratory of Faculty of Biosciences and Aquaculture, Bodø University College, Norway. Texture was done with TA-XT2 Texture Analyzer and Color analysis was done with Minolta Chroma meter 300, shrimp muscle histology was studied and sensory analysis was done as triangle test. During the study texture was firmer and color was whiter at -40ºC storage than at –20ºC storage. Shear force increased during freeze storage at -40ºC and decreased during storage at -20ºC. In-20ºC stored samples larger ice crystals formed between the muscles. The sensory panel found difference between the -20ºC and -40ºC stored Atlantic shrimp samples after 2 months.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82503411","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, MR Islam, MM Hossain, AMMN Alam, M Khan
The aim of this study was to test the ability of near-infrared (NIR) reflectance spectroscopy to predict dry matter, crude protein, ether extract, ash, moisture, cooking loss, and drip loss of chevon . In total, 114 samples were collected from 38 young (two teeth aged) castrated goat carcasses from a local market in Mymensingh district of Bangladesh. For conducting the studyExperimental longissimus dorsi (LD) muscle were sampled from 9th to 13th ribs in the early morning hours. A total of 342 NIRs spectra were collected using the DLP NIRscan Nano Software and average spectrum was 114. Partial least square regression analysis for the calibration and validation models were developed using the Unscrambler X software. Prediction models were satisfactory for dry matter (R2 = 0.75), crude protein (R2 = 0.82), moisture (R2 = 0.75), and drip loss (R2 = 0.83). The most promising model found for ash (R2 = 0.85), and Root Mean Square Errors (RMSE) also very low (0.15). Lowest R2 was found for cooking loss at 0.57. Based on these results, the NIR spectroscopy and multivariate analysis method were reasonably efficient for the rapid assessment of physicochemical traits of ash, drip loss, crude protein, moisture, and dry matter content of chevon.
{"title":"Prediction of chevon quality through near infrared spectroscopy and multivariate analyses","authors":"MA Hashem, MR Islam, MM Hossain, AMMN Alam, M Khan","doi":"10.55002/mr.3.2.51","DOIUrl":"https://doi.org/10.55002/mr.3.2.51","url":null,"abstract":"The aim of this study was to test the ability of near-infrared (NIR) reflectance spectroscopy to predict dry matter, crude protein, ether extract, ash, moisture, cooking loss, and drip loss of chevon . In total, 114 samples were collected from 38 young (two teeth aged) castrated goat carcasses from a local market in Mymensingh district of Bangladesh. For conducting the studyExperimental longissimus dorsi (LD) muscle were sampled from 9th to 13th ribs in the early morning hours. A total of 342 NIRs spectra were collected using the DLP NIRscan Nano Software and average spectrum was 114. Partial least square regression analysis for the calibration and validation models were developed using the Unscrambler X software. Prediction models were satisfactory for dry matter (R2 = 0.75), crude protein (R2 = 0.82), moisture (R2 = 0.75), and drip loss (R2 = 0.83). The most promising model found for ash (R2 = 0.85), and Root Mean Square Errors (RMSE) also very low (0.15). Lowest R2 was found for cooking loss at 0.57. Based on these results, the NIR spectroscopy and multivariate analysis method were reasonably efficient for the rapid assessment of physicochemical traits of ash, drip loss, crude protein, moisture, and dry matter content of chevon.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135668689","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. Islam, M. Hossain, M. Haque, S. Akhter, M. Arafath, M. Hashem
The objective of this study was to know the physico-chemical properties of beef in relation to dental age of the animals. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it is found that colour band of a* (P=0.0008) was significantly higher in the T5 and T2 than others and colour band of c* (P=0.0116) was significantly higher in the T5 than T1, T3 and T4. Dental age maturity of beef cattle did not show an effect on drip-loss of beef LM having the age group of T1 to T5 from the post mortem day 24 hrs to 1 week with an exception of post mortem day 5 where dental maturity has a significant effect on drip loss. Cooking loss at room temperature (RT) to 100 °C at holding time of 40 minutes was significantly higher in T1 and lower in T5. The similar trend was also observed at 100 °C in holding time of 60 minutes and 90 minutes. In both cases, cooking loss was markedly increased (p<0.001) in T1 and decreased (p<0.001) with the advances of dental maturity. Carcass pH 2h were significantly increased gradually with the advances of age T1, T2, T4 and T5; where pH2h, was highest in T3 and lowest in T1. In conclusion, dental age affects colour, drip loss (post mortem day 5), cooking loss and carcass pH 2h of meat of indigenous beef cattle.
{"title":"Effect of dental age on physico-chemical properties of meat of indigenous beef cattle","authors":"M. Islam, M. Hossain, M. Haque, S. Akhter, M. Arafath, M. Hashem","doi":"10.55002/mr.3.2.53","DOIUrl":"https://doi.org/10.55002/mr.3.2.53","url":null,"abstract":"The objective of this study was to know the physico-chemical properties of beef in relation to dental age of the animals. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it is found that colour band of a* (P=0.0008) was significantly higher in the T5 and T2 than others and colour band of c* (P=0.0116) was significantly higher in the T5 than T1, T3 and T4. Dental age maturity of beef cattle did not show an effect on drip-loss of beef LM having the age group of T1 to T5 from the post mortem day 24 hrs to 1 week with an exception of post mortem day 5 where dental maturity has a significant effect on drip loss. Cooking loss at room temperature (RT) to 100 °C at holding time of 40 minutes was significantly higher in T1 and lower in T5. The similar trend was also observed at 100 °C in holding time of 60 minutes and 90 minutes. In both cases, cooking loss was markedly increased (p<0.001) in T1 and decreased (p<0.001) with the advances of dental maturity. Carcass pH 2h were significantly increased gradually with the advances of age T1, T2, T4 and T5; where pH2h, was highest in T3 and lowest in T1. In conclusion, dental age affects colour, drip loss (post mortem day 5), cooking loss and carcass pH 2h of meat of indigenous beef cattle.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76929511","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, MM Maruf, M. Haque, S. Akhter, M. Arafath, MM Rahman
This study aimed to identify the optimum level of concentrate feeds on the productive performances and meat quality attributes of three genotypes of indigenous lambs of Bangladesh. Thirty-six selected lambs of three genotype were divided into four treatments such as T0 (Without concentrate supplementation), T1 (1% concentrate feed), T2 (1.5% concentrate feed) and T3 (2% concentrate feed) having three lambs per treatment of three genotypes. The data were analyzed through 4 × 3 factorial experiments in Completely Randomized Design (CRD) with SAS software. Initial body weight (IBW), average daily gain (ADG) and final body weight (FBW) showed significantly (p<0.001) higher values at different Genotype with increasing level of concentrate feed. Hot carcass weight (HCW) was significantly (p<0.001) increased in different treatments. The crude protein (CP) and ether extract (EE) values were significantly increased (p<0.05) among different treatments. Genotype had a significant (p<0.001) effect on proximate components of meat except ether extract (EE). The ultimate pH was significantly (p<0.001) high in T0, T1 and T3 Treatment. Cooked pH was significantly (p<0.001) optimum in case of BRL compared to CBL and JBL. Cooking loss (CL %) had insignificantly reduced except T3 treatment. Drip loss was significantly different in different genotype. The score of color, flavor juiciness and overall acceptability were significantly different (p<0.001) in different genotype. Flavor and tenderness score were significantly increased (p<0.001) in different treatments except T2. The color values L* and b* had significantly changed (p<0.001) and a* value was found insignificantly higher in all treatments. Hence, the study reflects the superiority of Coastal Belt lamb over Jamuna Basin lamb and Barind Region lamb in terms of overall productive performance. Meat quality traits largely varied in different concentrate level. Jamuna Basin lamb with 1.5% concentrate feed showed better performances in nutritional, physicochemical, sensory, and instrumental color values of lamb meat.
{"title":"Influence of different level of concentrate feeding on the productive performances and meat quality attributes of indigenous lamb","authors":"M. Hashem, MM Maruf, M. Haque, S. Akhter, M. Arafath, MM Rahman","doi":"10.55002/mr.3.2.54","DOIUrl":"https://doi.org/10.55002/mr.3.2.54","url":null,"abstract":"This study aimed to identify the optimum level of concentrate feeds on the productive performances and meat quality attributes of three genotypes of indigenous lambs of Bangladesh. Thirty-six selected lambs of three genotype were divided into four treatments such as T0 (Without concentrate supplementation), T1 (1% concentrate feed), T2 (1.5% concentrate feed) and T3 (2% concentrate feed) having three lambs per treatment of three genotypes. The data were analyzed through 4 × 3 factorial experiments in Completely Randomized Design (CRD) with SAS software. Initial body weight (IBW), average daily gain (ADG) and final body weight (FBW) showed significantly (p<0.001) higher values at different Genotype with increasing level of concentrate feed. Hot carcass weight (HCW) was significantly (p<0.001) increased in different treatments. The crude protein (CP) and ether extract (EE) values were significantly increased (p<0.05) among different treatments. Genotype had a significant (p<0.001) effect on proximate components of meat except ether extract (EE). The ultimate pH was significantly (p<0.001) high in T0, T1 and T3 Treatment. Cooked pH was significantly (p<0.001) optimum in case of BRL compared to CBL and JBL. Cooking loss (CL %) had insignificantly reduced except T3 treatment. Drip loss was significantly different in different genotype. The score of color, flavor juiciness and overall acceptability were significantly different (p<0.001) in different genotype. Flavor and tenderness score were significantly increased (p<0.001) in different treatments except T2. The color values L* and b* had significantly changed (p<0.001) and a* value was found insignificantly higher in all treatments. Hence, the study reflects the superiority of Coastal Belt lamb over Jamuna Basin lamb and Barind Region lamb in terms of overall productive performance. Meat quality traits largely varied in different concentrate level. Jamuna Basin lamb with 1.5% concentrate feed showed better performances in nutritional, physicochemical, sensory, and instrumental color values of lamb meat.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90673164","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. Muraduzzaman, M. Ahammed, M. Habib, M. Azad, M. Hashem, MS Ali
A respective number of pigeon and quail were purchased from Churkhai Bazar, Mymensingh at their marketing weight to compare their yield and quality characteristics of meat. The birds were then slaughtered and the meat yield characteristics were compared against their live weight. The samples of breast, thigh and drumstick kept at 4°C for 24 hours. Findings reveal that thigh, drumstick, breast, head, liver, gizzard, heart, neck and shank% were significantly higher in quail meat compare to pigeon but feather and skin% were significantly higher in pigeon. No differences were found in dressing percentage, blood weight and wing weight % between pigeon and quail. Pigeon meat expressed higher ether extract values compared to quail meat. Significantly higher pH of breast and thigh was found in quail compare to pigeon. Cooking loss was significantly higher in pigeon breast compare to quail breast but no differences found in thigh of both species. Drip loss% had no variation in pigeon meat and quail meat. Water holding capacity% was significantly higher in pigeon breast compare to quail breast but no variation in thigh of both species. L* was significantly higher in pigeon breast, thigh and drumstick at 2 hours and in drumstick at 24 hours of postmortem compare to quail. Redness (a*) was significantly higher in pigeon drumstick at 24 hours of postmortem than quail. There was no variation of a* in breast, thigh and drumstick at 2 hours and in breast and thigh at 24 hours after postmortem of both species. There was no variation of b* of breast, thigh and drumstick at 2 hours and 24 hours after postmortem in both pigeon and quail. In conclusion, pigeon meat is better due to have higher breast meat fat content and WHC as compared to quail meat.
{"title":"Comparison of meat yield and quality characteristics between pigeon and quail","authors":"M. Muraduzzaman, M. Ahammed, M. Habib, M. Azad, M. Hashem, MS Ali","doi":"10.55002/mr.3.2.52","DOIUrl":"https://doi.org/10.55002/mr.3.2.52","url":null,"abstract":"A respective number of pigeon and quail were purchased from Churkhai Bazar, Mymensingh at their marketing weight to compare their yield and quality characteristics of meat. The birds were then slaughtered and the meat yield characteristics were compared against their live weight. The samples of breast, thigh and drumstick kept at 4°C for 24 hours. Findings reveal that thigh, drumstick, breast, head, liver, gizzard, heart, neck and shank% were significantly higher in quail meat compare to pigeon but feather and skin% were significantly higher in pigeon. No differences were found in dressing percentage, blood weight and wing weight % between pigeon and quail. Pigeon meat expressed higher ether extract values compared to quail meat. Significantly higher pH of breast and thigh was found in quail compare to pigeon. Cooking loss was significantly higher in pigeon breast compare to quail breast but no differences found in thigh of both species. Drip loss% had no variation in pigeon meat and quail meat. Water holding capacity% was significantly higher in pigeon breast compare to quail breast but no variation in thigh of both species. L* was significantly higher in pigeon breast, thigh and drumstick at 2 hours and in drumstick at 24 hours of postmortem compare to quail. Redness (a*) was significantly higher in pigeon drumstick at 24 hours of postmortem than quail. There was no variation of a* in breast, thigh and drumstick at 2 hours and in breast and thigh at 24 hours after postmortem of both species. There was no variation of b* of breast, thigh and drumstick at 2 hours and 24 hours after postmortem in both pigeon and quail. In conclusion, pigeon meat is better due to have higher breast meat fat content and WHC as compared to quail meat.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"123 18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85885502","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}
Three native sheep breeds like Jamuna basin, Barind tract and Coastal belt that used to rear in semi-intensive systems in three agro-ecological zones of Bangladesh. The quality of meat is a multifactorial trait dependent on the perspective and goals of the link in the production chain. In this review an attempt has been made to present detail carcass traits and meat quality attributes of native sheep in relation to other sheep breeds. Some factors that influence carcass traits and the quality of lamb meat namely proximate component, physicochemical traits, sensory attributes and instrumental color values were considered in this review.
{"title":"Carcass and meat quality attributes of native sheep in Bangladesh: A review","authors":"M. Hossain, Md. Mizanur Rahman, M. Hashem","doi":"10.55002/mr.3.2.49","DOIUrl":"https://doi.org/10.55002/mr.3.2.49","url":null,"abstract":"Three native sheep breeds like Jamuna basin, Barind tract and Coastal belt that used to rear in semi-intensive systems in three agro-ecological zones of Bangladesh. The quality of meat is a multifactorial trait dependent on the perspective and goals of the link in the production chain. In this review an attempt has been made to present detail carcass traits and meat quality attributes of native sheep in relation to other sheep breeds. Some factors that influence carcass traits and the quality of lamb meat namely proximate component, physicochemical traits, sensory attributes and instrumental color values were considered in this review.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79291033","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}
The objective of this study was to know the physico-chemical properties of beef in relation to dental age of the animals. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it is found that colour band of a* (P=0.0008) was significantly higher in the T5 and T2 than others and colour band of c* (P=0.0116) was significantly higher in the T5 than T1, T3 and T4. Dental age maturity of beef cattle did not show an effect on drip-loss of beef LM having the age group of T1 to T5 from the post mortem day 24 hrs to 1 week with an exception of post mortem day 5 where dental maturity has a significant effect on drip loss. Cooking loss at room temperature (RT) to 100 °C at holding time of 40 minutes was significantly higher in T1 and lower in T5. The similar trend was also observed at 100 °C in holding time of 60 minutes and 90 minutes. In both cases, cooking loss was markedly increased (p<0.001) in T1 and decreased (p<0.001) with the advances of dental maturity. Carcass pH 2h were significantly increased gradually with the advances of age T1, T2, T4 and T5; where pH2h, was highest in T3 and lowest in T1. In conclusion, dental age affects colour, drip loss (post mortem day 5), cooking loss and carcass pH 2h of meat of indigenous beef cattle.
{"title":"Quality and acceptability evaluation of soy-cheese (Tofu) enhanced with meat","authors":"E. Apata, RA Sunmola, O. Olaleye, O. Apata","doi":"10.55002/mr.3.2.50","DOIUrl":"https://doi.org/10.55002/mr.3.2.50","url":null,"abstract":"The objective of this study was to know the physico-chemical properties of beef in relation to dental age of the animals. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it is found that colour band of a* (P=0.0008) was significantly higher in the T5 and T2 than others and colour band of c* (P=0.0116) was significantly higher in the T5 than T1, T3 and T4. Dental age maturity of beef cattle did not show an effect on drip-loss of beef LM having the age group of T1 to T5 from the post mortem day 24 hrs to 1 week with an exception of post mortem day 5 where dental maturity has a significant effect on drip loss. Cooking loss at room temperature (RT) to 100 °C at holding time of 40 minutes was significantly higher in T1 and lower in T5. The similar trend was also observed at 100 °C in holding time of 60 minutes and 90 minutes. In both cases, cooking loss was markedly increased (p<0.001) in T1 and decreased (p<0.001) with the advances of dental maturity. Carcass pH 2h were significantly increased gradually with the advances of age T1, T2, T4 and T5; where pH2h, was highest in T3 and lowest in T1. In conclusion, dental age affects colour, drip loss (post mortem day 5), cooking loss and carcass pH 2h of meat of indigenous beef cattle.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"194 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73927378","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}
The COVID-19 pandemic impacted on meat production and its supply chain, and also meat prices. The research was conducted to evaluate the impact assessment of meat retailers during Covid-19 lockdown in Mymensingh District of Bangladesh. A total number of 50 meat retailers were surveyed from Mymensingh district for collecting necessary data and information. The experiment was conducted to increase awareness among meat retailers from February-April, 2021. An amalgam of descriptive statistics, mathematical and statistical analyses was used to analyze the data. It was observed that all the meat retailers faced problems in terms of selling meat and lowering return during the period of pandemic lockdown. During Covid-19 situation the income of meat retailers became lower compared to other conditions. Statistics showed that the income of meat retailers decreased about 60% during lockdown period. Results showed that average age, education and family size of meat retailers were 38 years, 5.84, and 5.98, respectively. The price of beef before, during and after lockdown was BDT 546, 512 and 550, respectively. The price of chevon before, during and after lockdown was BDT 804.16, 675 and 800.00, respectively. Similarly, the price of broiler meat and sonali chicken meat before, during and after lockdown was BDT 114.34, 106.52, 128.47; 189.47, 198.42, and 233.15, respectively. During Covid-19 situation the income of meat retailers became much lower as compared to any other critical conditions. About 90% meat retailers faced various problems towards buying and selling of animal, lack of consumers and lack of demand for meat. The prices of all kinds of meat such as beef, goat meat, and chicken meat became lessened during pandemic. During pandemic about 92% meat retailers used face mask for keeping them safe from corona virus. Only 10% people tested for corona virus. During lock down period it was seen that about 60% maintained physical distance at the time of selling of meat. During the time of pandemic lockdown 98% meat retailers did not get any financial support from government organizations or NGOs or any other private organizations. They did not also get any kind of help to create awareness from public health Department or from local authority. Despite facing all these problems, about 100% meat retailers liked to continue their meat business.
{"title":"Awareness creation and impact assessment of meat retailers during Covid-19 lockdown in Mymensingh district","authors":"M. Din, K. Rahman, Mahmodi Hashem","doi":"10.55002/mr.3.1.48","DOIUrl":"https://doi.org/10.55002/mr.3.1.48","url":null,"abstract":"The COVID-19 pandemic impacted on meat production and its supply chain, and also meat prices. The research was conducted to evaluate the impact assessment of meat retailers during Covid-19 lockdown in Mymensingh District of Bangladesh. A total number of 50 meat retailers were surveyed from Mymensingh district for collecting necessary data and information. The experiment was conducted to increase awareness among meat retailers from February-April, 2021. An amalgam of descriptive statistics, mathematical and statistical analyses was used to analyze the data. It was observed that all the meat retailers faced problems in terms of selling meat and lowering return during the period of pandemic lockdown. During Covid-19 situation the income of meat retailers became lower compared to other conditions. Statistics showed that the income of meat retailers decreased about 60% during lockdown period. Results showed that average age, education and family size of meat retailers were 38 years, 5.84, and 5.98, respectively. The price of beef before, during and after lockdown was BDT 546, 512 and 550, respectively. The price of chevon before, during and after lockdown was BDT 804.16, 675 and 800.00, respectively. Similarly, the price of broiler meat and sonali chicken meat before, during and after lockdown was BDT 114.34, 106.52, 128.47; 189.47, 198.42, and 233.15, respectively. During Covid-19 situation the income of meat retailers became much lower as compared to any other critical conditions. About 90% meat retailers faced various problems towards buying and selling of animal, lack of consumers and lack of demand for meat. The prices of all kinds of meat such as beef, goat meat, and chicken meat became lessened during pandemic. During pandemic about 92% meat retailers used face mask for keeping them safe from corona virus. Only 10% people tested for corona virus. During lock down period it was seen that about 60% maintained physical distance at the time of selling of meat. During the time of pandemic lockdown 98% meat retailers did not get any financial support from government organizations or NGOs or any other private organizations. They did not also get any kind of help to create awareness from public health Department or from local authority. Despite facing all these problems, about 100% meat retailers liked to continue their meat business.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75846245","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}
E. Apata, EB Akinmade, O. Apata, IO Solana, YO Uthman-Akinhanmi
Sausage is a meat product that is prepared by combining different meat types that are commuted and seasoned with various spices and additives which include sodium erythorbate and nitrate. The main objective of this study was to evaluate the effect of replacing both sodium erythorbate and nitrate with three Nigerian indigenous spcies, Parkia biglobosa, Piper guineense and Monodora myristica, each of the spice constituted a treatment, while the control was a Frankfurter sausage with both sodium erythorbate and nitrate thus: T0 = FF (control) T1 = PB, T2 = PG and T3 =MM each contained 10% of the spices. The sausages samples were analyzed for physical, chemical, minerals and vitamins, microbiological and sensorial properties in a completely randomized design experiment and the significant means separated at p<0.05. Treatment 3 furnished highest yield, protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and acceptability. It might be expressed from this study that indigenous spices are potential substitutes for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be concluded that Monodora myristica can be used effective to replace the two salts in sausage to guarantee the quality and acceptability of the final product by consumers.
{"title":"Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of Frankfurter sausage","authors":"E. Apata, EB Akinmade, O. Apata, IO Solana, YO Uthman-Akinhanmi","doi":"10.55002/mr.3.1.44","DOIUrl":"https://doi.org/10.55002/mr.3.1.44","url":null,"abstract":"Sausage is a meat product that is prepared by combining different meat types that are commuted and seasoned with various spices and additives which include sodium erythorbate and nitrate. The main objective of this study was to evaluate the effect of replacing both sodium erythorbate and nitrate with three Nigerian indigenous spcies, Parkia biglobosa, Piper guineense and Monodora myristica, each of the spice constituted a treatment, while the control was a Frankfurter sausage with both sodium erythorbate and nitrate thus: T0 = FF (control) T1 = PB, T2 = PG and T3 =MM each contained 10% of the spices. The sausages samples were analyzed for physical, chemical, minerals and vitamins, microbiological and sensorial properties in a completely randomized design experiment and the significant means separated at p<0.05. Treatment 3 furnished highest yield, protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and acceptability. It might be expressed from this study that indigenous spices are potential substitutes for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be concluded that Monodora myristica can be used effective to replace the two salts in sausage to guarantee the quality and acceptability of the final product by consumers.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87762264","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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