scholarly journals Effect of different arginine-to-lysine ratios in broiler chicken diets on the occurrence of breast myopathies and meat quality attributes

2019 ◽  
Vol 98 (6) ◽  
pp. 2691-2697 ◽  
Author(s):  
M. Zampiga ◽  
F. Soglia ◽  
M. Petracci ◽  
A. Meluzzi ◽  
F. Sirri
Keyword(s):  
Meat Quality ◽  
Broiler Chicken ◽  
Quality Attributes

Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression

Meat Science ◽  
2017 ◽  
Vol 124 ◽  
pp. 84-94 ◽  
Author(s):  
Joël D'Astous-Pagé ◽  
Claude Gariépy ◽  
Richard Blouin ◽  
Simon Cliche ◽  
Brian Sullivan ◽  
...  
Keyword(s):  
Gene Expression ◽  
Meat Quality ◽  
Quality Attributes ◽  
Related Gene

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

Meat Science ◽  
2016 ◽  
Vol 111 ◽  
pp. 168-176 ◽  
Author(s):  
Yuan H. Brad Kim ◽  
Robert Kemp ◽  
Linda M. Samuelsson
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Metabolite Profiles

scholarly journals Review: Factors affecting sheep carcass and meat quality attributes

animal ◽  
2021 ◽  
pp. 100330
Author(s):  
S. Prache ◽  
N. Schreurs ◽  
L. Guillier
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Factors Affecting

scholarly journals Effect of dietary supplementation of cinnamon oil and sodium butyrate on carcass characteristics and meat quality of broiler chicken

2018 ◽  
Vol 11 (7) ◽  
pp. 959-964 ◽  
Author(s):  
Govindarajan Gomathi ◽  
Subramaniam Senthilkumar ◽  
Amirthalingam Natarajan ◽  
Ramasamy Amutha ◽  
Manika Ragavan Purushothaman
Keyword(s):  
Meat Quality ◽  
Sodium Butyrate ◽  
Broiler Chicken ◽  
Carcass Characteristics ◽  
Dietary Supplementation ◽  
Cinnamon Oil

scholarly journals Use of Vitamin D<sub>3</sub> and Its Metabolites in Broiler Chicken Feed on Performance, Bone Parameters and Meat Quality

2013 ◽  
Vol 26 (3) ◽  
pp. 408-415 ◽  
Author(s):  
Ana Flávia Quiles Marques Garcia ◽  
Alice Eiko Murakami ◽  
Cristiane Regina do Amaral Duarte ◽  
Iván Camilo Ospina Rojas ◽  
Karla Paola Picoli ◽  
...  
Keyword(s):  
Vitamin D ◽  
Meat Quality ◽  
Broiler Chicken ◽  
Bone Parameters

scholarly journals Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

scholarly journals EFFECTS OF MEDICINAL PLANTS IN BROILER CHICKEN NUTRITION ON SELECTED PARAMETERS OF MEAT QUALITY

2019 ◽  
Vol 9 (2) ◽  
pp. 45-51
Author(s):  
Nikola Puvača ◽  
Tatjana Peulić ◽  
Predrag Ikonić ◽  
Sanja Popović ◽  
Jasmina Lazarević ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Meat Quality ◽  
Broiler Chicken
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