Effects of fatty acids on meat quality: a review

http://www.uco.es/zootecniaygestion/img/pictorex/01_10_22_grasa_1.pdf

Fat deposition, fatty acid composition and meat quality: A review

http://www2.kobe-u.ac.jp/~toyoda/beef/BEEF/Ref/beef%20production_fat.pdf

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality.

Feeding behaviour feedback signals ruminant gastrointestinal tract metabolites and hormones central nervous control integrative theories of food intake control growth and fattening reproduction and lactation diet digestability and concentration of available energy specific nutrients affecting intake learning about food - preferences diet selection appetites for specific nutrients environmental factors affecting intake the intake of fresh and conserved grass prediction of voluntary intake. Appendices: particular features of poultry and ruminant animals outline programme to identify and store meals from the identities of animals and weights of food containers.

Voluntary food intake and diet selection in farm animals.

Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.

https://www.mdpi.com/2076-3921/8/10/429/pdf

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.

Visual imaging systems provide daily plan (overhead) measurements of pigs These allow monitoring and control of pig growth, as is essential to production efficiency Schofield et al, 1999 suggest that size measurements can provide accurate estimates of live weight, but a description of growth in terms of size and shape may also give a direct quantification of body form and value This report presents analyses of the growth of pigs of two commercial breed types in terms of live weight, body plan area and ham width, and examines the relationship between observed body shapes of living pigs and their dissected body composition

Use of visual image analysis for the description of pig growth in size and shape

In this paper we propose a method for learning the reasons why groups of consumers prefer some food products instead of others of the same type. We emphasize the role of groups given that, from a practical point of view, they may represent market segments that demand different products. Our method starts representing in a metric space people preferences; there we are able to define similarity functions that allow a clustering algorithm to discover significant groups of consumers with homogeneous tastes. Finally in each cluster, we learn, with a SVM, a function that explains the tastes of the consumers grouped in the cluster. Additionally, a feature selection process highlights the essential properties of food products that have a major influence on their acceptability. To illustrate our method, a real case of consumers of lamb meat was studied. The panel was formed by 773 people of 216 families from 6 European countries. Different tastes between Northern and Southern families were enhanced.

/pdf/learning-the-reasons-why-groups-of-consumers-prefer-some-3pzdvix8gs.pdf

Learning the reasons why groups of consumers prefer some food products

Meat Quality: Definitions and factors affecting it

Publisher Summary The Central Nervous System (CNS) and associated neural structures in a bovine infected with Bovine Spongiform Encephalopathy (BSE) pose a risk to consumers of beef if they are not completely prevented from entering the food chain. Current commercial slaughter and carcass dressing practices have the potential to exacerbate this risk and this chapter discusses the issues concerning the spinal cord and associated ganglia. The chapter describes the concept of Specified Risk Material (SRM), the current carcass splitting procedures and their consequences, the measurement of contamination of carcasses and environment by spinal cord tissue, and the potential for carcass to carcass cross-contamination via the splitting saw. It also discusses the anatomical location of dorsal root ganglia and their potential inclusion in retail meat, reviews carcass dressing procedures to reduce risk of CNS contamination, focusing on a novel saw that removes the bulk of the vertebral column intact and the potential benefits of hot boning. The chapter further examines the future prospects for implementing new methods of carcass dressing in relation to evolving risk assessment, which, in turn, is reliant on further research findings on CNS contamination.

Removal of the spinal cord from carcasses

Article available on line / Article disponible en ligne à l’adresse : -------------------------------------------------------------------------------------------------------------------------------------------------------------------------http://om.ciheam.org/article.php?IDPDF=1600107 --------------------------------------------------------------------------------------------------------------------------------------------------------------------------

AV Fisher

Papers

Use of visual image analysis for the description of pig growth in size and shape

Learning the reasons why groups of consumers prefer some food products

Meat Quality: Definitions and factors affecting it

Removal of the spinal cord from carcasses

Influential factors in lamb meat quality. Acceptability of specific designations