scholarly journals Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Anna Marietta Salejda ◽  
Aleksandra Szmaja ◽  
Łukasz Bobak ◽  
Anna Zwyrzykowska-Wodzińska ◽  
Anna Fudali ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Aqueous Extract ◽  
Shear Force ◽  
Sensory Properties ◽  
Beef Quality ◽  
Sensory Acceptability ◽  
Color Parameters

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

scholarly journals Fatty acid profile and beef quality of Nellore and Angus bulls fed whole shelled corn

2022 ◽  
Vol 79 (2) ◽  
Author(s):  
Priscilla Dutra Teixeira ◽  
Jon P. Schoonmaker ◽  
José Rodolfo Reis de Carvalho ◽  
Cristhiane Viol Ribeiro de Oliveira ◽  
Aline de Castro Rodrigues ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Beef Quality

Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot

2020 ◽  
Vol 60 (4) ◽  
pp. 595
Author(s):  
Dayane Cristina Rivaroli ◽  
Maria del Mar Campo ◽  
Carlos Sañudo ◽  
Ana Guerrero ◽  
André Mendes Jorge ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Sweet Orange ◽  
Average Weight ◽  
Oil Blend ◽  
Water Holding

Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 ± 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2°C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P > 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.

Carcass traits, fatty acid profile of beef, and beef quality of Nellore and Angus x Nellore crossbred young bulls finished in a feedlot

2022 ◽  
pp. 104829
Author(s):  
P.A.M. Monteiro ◽  
I.C.F. Maciel ◽  
R.C. Alvarenga ◽  
A.L. Oliveira ◽  
FA. Barbosa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Carcass Traits ◽  
Beef Quality

scholarly journals Schlachtkörperzusammensetzung und Gewebebeschaffenheit von schweren Schweinen – II. Mitteilung: Merkmale der Fleisch- und Fettqualität

2006 ◽  
Vol 49 (3) ◽  
pp. 279-292 ◽  
Author(s):  
K. Fischer ◽  
J. P. Lindner ◽  
M. Judas ◽  
R. Höreth
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Shear Force ◽  
Live Weight ◽  
Weight Class ◽  
Fat Quality ◽  
Ph Values ◽  
Intramuscular Fat Content

Abstract. Title of the paper: Carcass and meat quality of heavy pigs. II. Characteristics of meat and fat quality The aim of the 2nd part of the study was to present the shifts concerning the meat quality in various important muscles and the fatty acid profile in the backfat associated with a prolonged fattening. In total, 63 male castrates and 60 females (Piétrain-NN*German Landrace) were randomized to three groups with different live weights at slaughter (110, 135, 160 kg). The pH values, measured at different points in time, were not influenced by the live weight class. However, electrical conductivity as well as drip loss traits of the M. longissimus dorsi increased slightly in the upper weight class, whereas the cooking loss declined marginally. With increasing live weight there was in general a small tendency to a darker meat and a clear enhancement of the a* values, based upon higher pigment concentrations. Moreover, the water content diminished slightly, whereas the intramuscular fat content did not rise significantly within the same sex. Compared with 110 kg live weight, the collagen content and the percentage of soluble collagen decreased at 160 kg live weight whereas shear force values remained unaffected. In the sensory evaluation, pork chops of the 135 kg class received numerically the best and those of the 160 kg the worst ratings, but the differences were small and only exceptionally significant. Considering the fatty acid profile in the course of a prolonged fattening, there is a shift to smaller proportion of polyenic fatty acids in favour of oleic and palmitic acid.

scholarly journals Effect of dietary fat source on fatty acid profile and lipid oxidation of eggs

2012 ◽  
Vol 42 (5) ◽  
Author(s):  
EJ King ◽  
A Hugo ◽  
FH De Witt ◽  
HJ Van der Merwe ◽  
MD Fair
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Dietary Fat

scholarly journals Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia

2021 ◽  
Vol 11 (8) ◽  
pp. 3590
Author(s):  
Endale Amare ◽  
Luca Grigoletto ◽  
Viviana Corich ◽  
Alessio Giacomini ◽  
Anna Lante
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Gluten Free ◽  
Amaranthus Caudatus ◽  
Lipid Quality ◽  
Squalene Content

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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