Article
Food Science & Technology
Kai Gao, Zhaobo Luo, Shengzhong Han, Zhouyan Li, Hak Myong Choe, Hyo Jin Paek, Biaohu Quan, Jindan Kang, Xijun Yin
Summary: This study assessed the meat quality of MSTN gene mutant pigs and found that their feed utilization rate increased, loin eye area increased, subcutaneous fat thickness decreased, and the proportion of polyunsaturated fatty acids in meat increased. Through various techniques, it was verified that the decrease in meat color score was related to the increase in muscle fiber and the increase in pork tenderness was related to the decrease in collagen content. These findings contribute to the further utilization of MSTN gene mutant pigs.
Article
Agriculture, Dairy & Animal Science
Mariana Almeida, Sofia Garcia-Santos, Daniela Carloto, Andre Arantes, Jose M. Lorenzo, Jose Antonio Silva, Virginia Santos, Jorge Azevedo, Cristina Guedes, Luis Ferreira, Severiano Silva
Summary: This study evaluated the effects of partial replacement of soybean meal with lupins on carcass traits, meat characteristics, and meat fatty acid profile in lambs. The results showed that lupins had similar effects to soybean meal on carcass composition and meat quality.
Article
Agriculture, Dairy & Animal Science
Lorea R. Beldarrain, Lara Moran, Miguel Angel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, Noelia Aldai
Summary: Consumption of horse meat is increasing and has the potential to become an alternative red meat in the future; research suggests that an aging period of 7 to 14 days is recommended for optimum horse meat quality.
Article
Food Science & Technology
Jase J. Ball, Ross P. Wyatt, Madison M. Coursen, Barry D. Lambert, Jason T. Sawyer
Summary: Consumer acceptance of alternative plant-focused ingredients is increasing in the meat industry, with oat protein being used to increase yield and fat retention. Despite its positive effects on cook yield, inclusion of oat protein in ground beef patties may have a negative impact on color and tenderness.
Article
Chemistry, Physical
Kornelia Wisniewska, Waldemar Pichor, Ewelina Klosek-Wawrzyn
Summary: This study focuses on the behavior of cream-firing clays from the Opoczno region in Poland. The phase composition of the ceramic materials affects their color properties, with the amorphous phase playing a crucial role in color formation.
Article
Chemistry, Multidisciplinary
Muhammad Waqas Arshad, Muhammad Rizwan Tariq, Shinawar Waseem Ali, Zunaira Basharat, Zujaja Umer, Gulzar Ahmad Nayik, Seema Ramniwas, Abeer S. S. Aloufi, Sulaiman Ali Alharbi, Mohammad Javed Ansari, Sezai Ercisli
Summary: The present study evaluated the impact of different thawing techniques on the quality, microbiota, and organoleptic characteristics of chicken meat fillets. Thawing loss, moisture content, lipid and protein oxidation, and sensory attributes were measured for each technique. The results showed that low-temperature thawing followed by water thawing (R-3) and oven thawing (R-5) retained the best quality of chicken fillets due to reduced thawing periods. Meanwhile, water immersion thawing (R-1) had the highest thawing loss and lowest organoleptic scores.
Review
Food Science & Technology
Chiara Ruedt, Monika Gibis, Jochen Weiss
Summary: Meat color is crucial for the meat industry as it greatly influences consumer perception of quality and purchase decisions. The emergence of vegan meat analogs has sparked interest in understanding the fundamental aspects of meat color in order to replicate it.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Agriculture, Dairy & Animal Science
Shai Barbut, Emily M. Leishman
Summary: The poultry meat industry has undergone significant changes in terms of breed improvement, processing methods, and market demands. These changes have been driven by advancements in genetics, nutrition, medicine, and engineering, resulting in higher quality poultry products. However, new challenges arise as the industry requires more automation and grapples with issues such as myopathies.
Article
Food Science & Technology
Alain Kondjoyan, Jason Sicard, Paolo Cucci, Fabrice Audonnet, Hiba Elhayel, Andre Lebert, Valerie Scislowski
Summary: Preventing animal-source food waste is important for reducing malnutrition and improving food system sustainability. The evaluation of oxidation-reduction potential can help predict and prevent undesirable color changes. In this study, a new sensor and two modeling approaches were successfully used to predict the oxidative browning of beef ribeye steaks. Both models predicted similar storage durations for acceptable color.
Article
Chemistry, Multidisciplinary
Xuanyu Zhu, Tingxiang Gu, Lei Zhao, Wei Gao, Haozhe Liu, Lin Nie, Feng Zhao, Yang Yue, Qingshan He, Xin An, Puyan Hao, Alexey Nikolaevich Yakovlev, Tingting Hu, Siufung Yu, Xuhui Xu, Xue Yu, Ting Wang
Summary: This study synthesized hexagonal Zr4+-doped CsCdCl(3 )perovskite with tunable photoluminescent behavior through heterovalent substitution. It was found that the incorporation of Zr4+ ions resulted in an extra blue emission band and significantly improved afterglow performances of the samples. The temperature-dependent persistent luminescence and thermoluminescence color change were attributed to the presence of multiple luminous centers and abundant traps.
Article
Agriculture, Dairy & Animal Science
Soo-Kyoung Lee, Jung-Whan Chon, Young-Kwon Yun, Jae-Chung Lee, Cheorun Jo, Kwang-Young Song, Dong-Hyeon Kim, Dongryeoul Bae, Hyunsook Kim, Jin-San Moon, Kun-Ho Seo
Summary: The current trend in monitoring meat quality is to move the quality measurements from the laboratory to the processing line. In this study, the researchers evaluated the quality of broiler breast meat samples by observing different colors and assessing their freshness using a Torrymeter. The results showed significant differences in pH value, Torrymeter value, and water-holding capacity between different colors of meat samples.
Article
Food Science & Technology
Maria Laura Testa, Gabriela Grigioni, Begona Panea, Enrique Pavan
Summary: The study aimed to identify Argentine consumer's choice behavior regarding beef color and fat content. The survey revealed that socio-demographic characteristics influenced purchase habits, beliefs, and perceptions about meat color and marbling. Three distinct consumer groups were identified for future marketing strategies: hedonic, appearance-based, and health-conscious.
Article
Food Science & Technology
Sun Young Cho, Gi Hyung Ryu
Summary: The study aimed to investigate the effects of different mealworm larva contents and extrusion process parameters using twin-screw extruder on the physicochemical properties of the extruded meat analog. The study found that as the mealworm larva content increased, the integrity index, texture profile analysis, and oxidation activity of the extruded meat analog decreased, but water holding capacity, nitrogen solubility index, protein digestibility, and DPPH radical scavenging activity increased significantly. Lower die temperature and higher moisture content enhanced textural properties, while higher die temperature led to increased DPPH activity but decreased TBARS.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Gilmar Borges de Paiva, Marco Antonio Trindade, Javier Telis Romero, Andrea Carla da Silva-Barretto
Summary: This study aimed to evaluate the antioxidant effect of different natural antioxidants on the quality of frozen caiman meat nuggets containing high mechanically separated caiman meat. The results showed that licorice extract has the potential to improve the quality of the nuggets.
Article
Computer Science, Hardware & Architecture
Hikaru Sugita, Satoshi Ebata, Hiroyuki Suzuki, Satoshi Kura, Eiji Yoneda, Kyousuke Yoda, Hiroshi Mashima, Satoshi Fukuma, Daiki Kanai, Tetsuya Yamamura, Yuuji Manabe, Kazuko Tateshima, Yoshikazu Itou
Summary: A color resist with partially hydrolyzed polyvinyl alcohol, a crosslinker, a photoacid generator, and dyes was developed for color-filter production. The resist was subjected to photoexposure, post-exposure baking, development, and curing at 150 degrees C to obtain a solvent-resistant film. The degree of hydrolysis of the polyvinyl alcohol influenced the preparation of a homogeneous resist solution and the solvent resistance of the cured film.
