Effects of dietary hop (Humulus lupulusL.)β-acids on quality attributes, composition and oxidative stability of pork meat

2017 ◽  
Vol 98 (6) ◽  
pp. 2385-2392 ◽  
Author(s):  
Maicon Sbardella ◽  
Aline MC Racanicci ◽  
Franz D Gois ◽  
Cristiane B de Lima ◽  
Dannielle L Migotto ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Quality Attributes ◽  
Pork Meat

Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Meat Science ◽  
2011 ◽  
Vol 88 (2) ◽  
pp. 271-279 ◽  
Author(s):  
Vladimiro Cardenia ◽  
Maria Teresa Rodriguez-Estrada ◽  
Fabio Cumella ◽  
Luca Sardi ◽  
Giacinto Della Casa ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Conditions ◽  
Pork Meat ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
And Storage ◽  
Diet Supplementation

scholarly journals Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats

PLoS ONE ◽  
2016 ◽  
Vol 11 (5) ◽  
pp. e0154603 ◽  
Author(s):  
Kazeem Dauda Adeyemi ◽  
Rafiat Morolayo Shittu ◽  
Azad Behnan Sabow ◽  
Mahdi Ebrahimi ◽  
Awis Qurni Sazili
Keyword(s):  
Oxidative Stability ◽  
Gluteus Medius ◽  
Quality Attributes ◽  
Myofibrillar Proteins ◽  
Gluteus Medius Muscle

Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 444-455 ◽  
Author(s):  
Mohamed K. Morsy ◽  
Osama M. Morsy ◽  
Hend A. Elbarbary ◽  
Marwa A. Saad
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Arthrospira Platensis ◽  
Quality Attributes

scholarly journals Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

LWT ◽  
2021 ◽  
pp. 111943
Author(s):  
Laura Tamkutė ◽  
Rūta Vaicekauskaitė ◽  
Beatriz Melero ◽  
Isabel Jaime ◽  
Jordi Rovira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Products ◽  
Sensory Characteristics ◽  
Pork Meat

Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes

Meat Science ◽  
2017 ◽  
Vol 134 ◽  
pp. 54-60 ◽  
Author(s):  
Joël D'Astous-Pagé ◽  
Claude Gariépy ◽  
Richard Blouin ◽  
Simon Cliche ◽  
Steve Méthot ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Meat Quality ◽  
Quality Attributes ◽  
Pork Meat ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide

scholarly journals The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2134
Author(s):  
Anna Szuba-Trznadel ◽  
Małgorzata Korzeniowska ◽  
Tomasz Hikawczuk ◽  
Bogusław Fuchs
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Thermal Processing ◽  
Pork Meat ◽  
Group I ◽  
Before And After ◽  
Meat Samples ◽  
Fattening Pigs

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

scholarly journals Effect of Different Photoperiods on Quality Attributes and Oxidative Stability of Breast Meat (M. Pectoralis Major) from Broilers

2019 ◽  
Vol 3 (2) ◽  
pp. 181-181
Author(s):  
E. Will ◽  
J. R. Tuell ◽  
J. Park ◽  
W. Wang ◽  
H.-W. Cheng ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Quality Attributes ◽  
Pectoralis Major ◽  
Breast Meat
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