Showing papers in "Meat Science in 2010"

TL;DR: An understanding of the complementary oxidation interaction provides a basis for explaining quality deterioration in meat and also for developing strategies to maintain optimal sensory qualities.

TL;DR: Moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.

TL;DR: In order to make real progress in this area, the scientific community must have a global appreciation of how both the structural proteins and the key proteases are influenced by the vast changes that occur during the conversion of muscle to meat.

TL;DR: Current methods and developing technologies for preserving fresh meat, including a combination of several preservation technologies under the so-called hurdle concept, are described.

TL;DR: The current status, consumer acceptance, and market for functional foods from the global viewpoints is discussed, and future prospects for functional meat and meat products are also discussed.

TL;DR: It is concluded that the meat industry needs to invest in and embrace an innovation agenda in order to be sustainable and utilise emerging scientific knowledge and take a more proactive role in setting out a research agenda.

TL;DR: The relationship between individuals' views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits, so future studies in both projects will concentrate on consumers' acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.

TL;DR: SPEF with OR, ORT, and TH did not have significant effects on total viable counts, lactic acid bacteria and Staphylococcus spp.

TL;DR: Novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes are presented.

TL;DR: The objective of this manuscript is to describe the main endogenous proteolytic enzyme systems that have the potential to be involved in muscle post-mortem proteolysis and whether the experimental evidence available supports this involvement.

TL;DR: This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication and in areas where no authentication methods have been published, possible strategies are suggested.

TL;DR: This review describes the involvements of Ca2+-dependent mechanisms, and the energy state of the myofibres in the control of contractile and metabolic properties, and proposes some genetic and environmental factors as possible tools to control meat quality trough the modulation of fibre type characteristics.

TL;DR: Amongst the extracts, RC was most suitable for use as a functional ingredient in processed meats since it enhanced oxidative stability, colour and texture properties of burger patties with no apparent drawbacks.

TL;DR: Important information about the Brazilian agribusiness, population and economy, as well as details of beef production, market, industry and production system are presented, to inform people involved in meat industry about details on demography, production, economy and production systems.

TL;DR: Meat contains potential anticarcinogens, including omega-3 polyunsaturated fatty acids, and conjugated linoleic acid, and red meat, in particular, is an important source of micronutrients with anticancer properties, including selenium, vitamin B6 and B12, and vitamin D.

TL;DR: The acceptability thresholds for fresh and displayed meat were established and the colour of fresh meat was measured using a Minolta chromameter with a closed cone and a Hunter Lab Miniscan was used for measuring meat on display.

TL;DR: Irrespective of the lack of theoretical explanation on the mechanism of water-holding in meat, the meat industry is able to control the macroscopic behaviour of meat-based ingredients rather well and more attention should be paid to heavy meromyosin, Z-line and other elements of molecular size or colloidal size.

TL;DR: The day-to-day variation in tenderness is evident across experiments and this variation needs to be controlled in order to consistently produce tender meat.

TL;DR: The results suggest that the HiOx-MAP system may negatively affect meat quality characteristics by inducing lipid and myoglobin oxidation and cross-linking/aggregation of myosin by protein oxidation.

TL;DR: Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurter containing pork fat.

TL;DR: It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in meat products.

TL;DR: A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy by producing functional foods that have nutritional profiles that are healthier than conventional products.

TL;DR: The present review will focus on muscle fiber types, typing methods, muscle proteins and meat quality, and will summarize aspects of enzymatic view of proteasome.

TL;DR: A good animal welfare auditing system also has standards that prohibit really bad practices such as dragging, dropping, throwing, puntilla, and hoisting live animals before ritual slaughter.

TL;DR: The results suggest that Hanwoo steers had high marbling, more lightness and tenderness when the percentage of type I was high and the Percentage of type IIB was low in muscle.

TL;DR: 1.0% dietary supplementation with MGL can improve the antioxidative potential, and nutritional and functional qualities of broiler breast meat.

TL;DR: Pressure induced denaturation of sarcoplasmic proteins could influence to some extent WHC and colour modifications of beef and changes in protein band intensities were significantly correlated with protein solubility, meat lightness and expressible moisture.

TL;DR: An overview of major current meat hygiene and safety issues is provided, and then a summary of studies on biofilm formation by pathogens, control of E. coli O157:H7 in nonintact meat products, and control of L. monocytogenes in ready-to-eat meat products are presented.

TL;DR: It is concluded that from the point of view of meat and carcass quality the immunocastration could be a good alternative to the surgical castration.

TL;DR: The effect of boiling, microwaving and grilling on the composition and nutritional quality of beef intramuscular fat from cattle fed with two diets was investigated and revealed a great stability to thermal processes.