Aspects of the Serum Biochemistry, Carcass Quality and Organoleptic Characteristics of Broilers Fed Alkali-Treated Date Pits

2006 ◽  
Vol 5 (3) ◽  
pp. 284-288 ◽  
Author(s):  
M. Al-Bowait . ◽  
S.I. Al-Sultan .
Keyword(s):  
Serum Biochemistry ◽  
Carcass Quality ◽  
Organoleptic Characteristics ◽  
Date Pits

Carcass and organoleptic characteristics of meat from steers grazed on alfalfa/grass pastures and finished on grain

1996 ◽  
Vol 76 (1) ◽  
pp. 149-152 ◽  
Author(s):  
W. P. McCaughey ◽  
R. L. Cliplef
Keyword(s):  
Key Words ◽  
Carcass Quality ◽  
Overall Acceptability ◽  
Organoleptic Characteristics

Forty-eight pasture-raised steers were fed grain for 0, 33 or 75 d before slaughter. Approximately 69% of steers slaughtered directly off pasture met A-grade standards with the remainder grading B1 due to insufficient marbling. However, a 33-d period of grain feeding was sufficient for all steers to meet A-grade standards. Pasture-finished steers had lower predicted lean yields, smaller rib-eye areas, and darker coloured meat than grain-finished steers. Grain feeding did not change fat colour or texture, nor tenderness, juiciness, flavour and overall acceptability. Key words: Forage finishing, carcass quality, beef, pasture, grain

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

Effects of Dietary Chromium Picolinate on Growth, Carcass Quality and Serum Lipids of Female Broilers

1998 ◽  
Vol 69 (7) ◽  
pp. 659-665
Author(s):  
Yukihiro MOTOZONO ◽  
Kazuhiro HATANO ◽  
Norio SUGAWARA ◽  
Teru ISHIBASHI
Keyword(s):  
Serum Lipids ◽  
Chromium Picolinate ◽  
Carcass Quality

Study of Certain Lamb and Carcass Quality Factors

1962 ◽  
Vol 21 (3) ◽  
pp. 511-515 ◽  
Author(s):  
Richard L. Hiner ◽  
John W. Thornton
Keyword(s):  
Carcass Quality ◽  
Quality Factors
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