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This paper covers the work carried out on the textural effects of chilling hot boned meat using solid carbon dioxide (CO 2 ). The purpose was to measure the texture of beef Longissimus dorsi (LD) chilled in boxes with solid CO 2 and to compare this with conventionally chilled meat. The results...
Three trials were carried out to study the influence of the diameter on biogenic amine contents and related parameters (pH, humidity and proteolysis) in fermented sausages. The first trial was done on three groups of Spanish dry fermented sausages with different diameter. In the second, two...
A study was carried out to determine the fat and cholesterol contents of several commercial pork cuts as function of sex. Fat and cholesterol content ranged from 2.7% and 57 mg/100 g in loin to 30.3% and 116 mg/100 g in dewlap. The higher the fat content the higher was the cholesterol content....
Forty-two yearling males from seven European beef breeds were used to study breed type and ageing time effects on meat sensory quality. Breeds were grouped according to their double muscled condition (DM), dual-purpose condition (Brown Swiss, BS), fast growth rate (FG) and rustic characteristics...
The effects of two fattening systems on muscle composition and fatty acid profile were determined in an experiment using samples of the longissimus dorsi (LD) muscle of 24 ram lambs (slaughter weight 29–31 kg). The fattening systems were: (i) drylot (a mixture of maize, soybean, wheat and...
Increasing NaCl from 0 to 2% in comminuted samples of chicken breast meat increased the resistance to compression of cooked samples ( r =0.98, p < 0.001), increased water-holding capacity ( r =0.95, p < 0.001), decreased cooking losses ( r =−0.97, p < 0.001) and decreased paleness ( L * )...
Causes of the food borne epidemics in Mexico City have usually been ascribed to poor handling and preparation of foods. In this work, presence of microorganisms indicative of contamination were analysed in meat sold in Mexico City's retail outlets. Enterobacteriaceae , psycorothrophs, mould and...
The effect of γ-irradiation on the physicochemical and microbiological properties of fresh pork was studied. Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface...
Hamburger patties (80 g) were cooked on a commercially available control charcoal grill (Sunbeam Model 20701) and `Safe Grill' (US Patent 5331, 886 dated 26 July 1994) to center temperatures of 72 and 82°C at low, medium and high fuel levels. Twelve trained panelists evaluated 19 flavor and...
We isolated DNA from porcine hair roots by silica matrix. Purified DNA is suitable for PCR analysis of malignant hyperthermia in the pig breeds. The using of hair roots as a source of DNA provides noninvasivity and it is also convenient for breeders. We compared amplification of DNA purified by...
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