Factors affecting the meat quality of veal

2006 ◽  
Vol 86 (10) ◽  
pp. 1412-1431 ◽  
Author(s):  
Tania M Ngapo ◽  
Claude Gariépy
Keyword(s):  
Meat Quality ◽  
Factors Affecting

scholarly journals Meat quality of bison (Bison bison bison) longissimus thoracis et lumborum following very fast chilling

2002 ◽  
Vol 82 (3) ◽  
pp. 327-337 ◽  
Author(s):  
J. A. M. Janz ◽  
J. L. Aalhus ◽  
M. A. Price
Keyword(s):  
Meat Quality ◽  
Effective Means ◽  
Bison Bison ◽  
Moisture Loss ◽  
Slight Improvement ◽  
Factors Affecting ◽  
Longissimus Lumborum ◽  
The Difference ◽  
Surface Freezing

Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler shrink to retail drip loss. Sides exposed to VFC conditions had darker LL colour at 24 h postmortem; however, the difference did not persist to 6 d. While chilling for 2 h at -35°C resulted in an increased shear over conventionally chilled samples, the application of VFC for 4 and 6 h decreased mean shear values and resulted in a slight improvement in tenderness consistency. Sensory evaluation panellists noted marginal, non-significant differences. Factors affecting tenderization were the physical prevention of sarcomere shortening due to surface freezing with increased chilling intensity and a contribution from proteolytic enzyme systems over time postmortem. Very fast chilling is an effective means of reducing carcass chilling time while improving tenderness in the LL of lean bison carcasses. Key words: Bison, meat quality, very fast chilling

scholarly journals Animal factors affecting the meat quality of Australian lamb meat

Meat Science ◽  
2014 ◽  
Vol 96 (2) ◽  
pp. 1120-1123 ◽  
Author(s):  
R.H. Jacob ◽  
D.W. Pethick
Keyword(s):  
Meat Quality ◽  
Factors Affecting ◽  
Lamb Meat

scholarly journals Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

1979 ◽  
Vol 58 (6) ◽  
pp. 1498-1503 ◽  
Author(s):  
A.S. ARAFA ◽  
D.M. JANKY ◽  
H.R. WILSON ◽  
J.L. OBLINGER ◽  
J.A. KOBURGER
Keyword(s):  
Meat Quality ◽  
Factors Affecting ◽  
Bobwhite Quail ◽  
Processing Factors

scholarly journals MEAT PHYSICAL AND SENSORIC QUALITY OF BRAHMAN CROSS CATTLE FED PINEAPPLE WASTE AS FIBER SOURCE

2019 ◽  
Vol 9 (2) ◽  
Author(s):  
Dewi Wahyuni ◽  
Rudy Priyanto ◽  
Henny Nurani
Keyword(s):  
Meat Quality ◽  
B Value ◽  
Physical Characteristics ◽  
Meat Color ◽  
Factors Affecting ◽  
Pineapple Waste ◽  
Randomized Design ◽  
Negative Effect ◽  
Meat Samples

Meat quality represents meat properties known by consumers and affects their acceptance.  Feed is one of the factors affecting meat quality.  Utilization of pineapple waste as a fiber source in cattle feeding is potential to reduce feed cost.  Pineapple waste can be used as feed and as meat tenderizer.  However, many believes that feeding pineapple waste to cattle distract beef quality.  This study was aimed at assessing meat sensory quality of Brahman Cross cattle fed pineapple waste as fiber source.  Six Brahman Cross (BX) cattle aged 2.5-3 years were used.  The cattle were fattened for 120 days.  Three cattle was fed rations containing concentrate and pineapple waste silage and the remaining cattle was fed rations containing concentrate and corn leaf silage. In the end of the study period, the animals were slaughtered and meat was cut based on the commercial slaughtering standard.  Meat samples of Longissimus dorsi muscles were taken.  Beef sample aging was conducted at 0ºC for 3 months.  Measurements of beef characteristics were taken monthly.  A completely randomized design was used.  Data were subjected to a Kruskal Wallis test and meat physical characteristics were analysed by repetaed measurement analysis of variance.  The parameters observed comprised pH values, tenderness, cooking loss, water holding capacity, meat colors (L*, a*, b* value), organoleptic test hedonic and hedonic quality (aroma, tenderness, color, and mucus).  The results showed that the pineapple waste did not have significant influences on meat physical characteristics observed, except meat color a* values at two month aging, meat color L* value at three month aging. It was concluded that pineapple was could be used as a fiber source in beef cattle fattening with no negative effect on meat quality.

Customer’s satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank – An Giang Branch

2020 ◽  
Vol 4 (3) ◽  
pp. First
Author(s):  
Tran Minh Hieu ◽  
Nguyen Duong Ngoc Mai Chi
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Test Method ◽  
Quality Of Services ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Alpha Reliability ◽  
Survey Results ◽  
Development Orientation

This study applied SERVQUAL scale of Parasuraman et al to measure factors affecting customer satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank - An Giang Branch (Techcombank An Giang). The study was conducted to survey 207 customers who have been using the service at Techcombank An Giang. The survey results were analyzed by the Cronbach's Alpha reliability test method, then used Exploratory factor analysis (EFA) to verify and evaluate the scale of service quality. The results of the regression analysis show that customer's satisfaction about service quality at Techcombank An Giang includes four factors: The factor with the highest level is the Empathy with Beta = 0.253, the second of factor is the Responsibility with Beta = 0.248, ranked third in the influence level is the Tangible with Beta = 0.235, and the lowest impact level is the Reliability with Beta = 0.144. The research also uses statistical methods to describe and test the differences of demographic factors with customer's satisfactionon service quality.The analysis results show that there is no difference between customer's satisfaction on service quality and factors such as gender, age, income, number of transaction banks, regular transaction banks, and time to use the service at Techcombank An Giang. Through the research results, the author would like to propose some ideas to improve the quality of services, thereby attracting new customers and importantly, keeping traditional customers because the development orientation of Techcombank is to take care of old customers to cross sell other products of the bank. The Stud results offer a basis for the branch to identify the factors influencing customer satisfaction on their service quality, thereby having an appropriate strategy to improve customer satisfaction.

Influence of granulated potassium carbonate on productivity and meat quality of pigs

2019 ◽  
Vol 329 (6) ◽  
pp. 13-16
Author(s):  
A.N. Betin ◽  
◽  
A.I. Frolov ◽  
Keyword(s):  
Meat Quality ◽  
Potassium Carbonate
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