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In the absence of reliable live animal tests for the presence of BSE in cattle, a number of measures have been applied to exclude specified risk materials (SRM) from the human food chain. However, concerns remain that current practices in the stunning and slaughter of cattle may disseminate...
The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were evaluated. The addition of 10 and 15% walnut reduced ( P <0.05) cooking loss. Increasing proportions of walnut in the beef steak increased ( P...
The effects of gender (barrows; gilts) and terminal sire genotype (DD, Danish Duroc; PxLW, Pietrain×Large White) on performance and carcass and meat quality of pigs sacrificed at a fixed weight of 117 kg were studied. Barrows ate more feed, grew faster, and had poorer feed conversion and less...
The effect of current, duration and method of application of manual electrical stunning on pork carcass and meat quality attributes in comparison with stunning pigs with CO 2 was investigated. Two experiments were conducted using a total of 96 Large White×Landrace boars (homozygous dominant for...
The development of some quality parameters in bovine meat during the first 6 days of post mortem ageing was studied in two commercial groups (heifer and bull). In the first day bull meat is harder and springier. Meat pH falls during the first 24 h post mortem in both groups, reaching values...
This study evaluates the effect of three different relative humidities (RH) during the resting period on the composition of the external part of Semimembranosus muscle (2 mm thick) and the appearance of the surface of the dry-cured ham after resting and ageing. Forty-eight hams stored after...
Sow meat has been identified to possess objectionable atypical aromas and flavors we have termed as “sow taint”. The objective of this study was to identify optimum concentrations of sodium bicarbonate (NaHCO 3 ), sodium tripolyphosphate (PO 4 ) and percentage marination solution that reduces...
Forty-nine Manchego-breed lambs raised exclusively on their dams’ milk until slaughter were used in this study. The effects of gender and slaughter weight (10, 12 and 14 kg) on carcass fatness, meat quality and the fatty acid composition of their fat were studied. Fatness, and in particular...
This study examined the effectiveness of a constant current, low voltage electrical stimulation system on improving pork quality when applied to pigs at 2 min post-exsanguination. A total of 48 female Duroc×Large White/Landrace pigs of 85–90 kg liveweight were randomly allocated immediately...
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