scholarly journals Effect of cooking methods on chemical composition, quality and cook loss of camel muscle (Longissimus dorsi) in comparison with veal

2011 ◽  
Vol 10 (51) ◽  
pp. 10478-10483 ◽  
Author(s):  
Nikmaram Parang ◽  
Said Yarm Mohamad ◽  
Emamjomeh Zahra
Keyword(s):  
Chemical Composition ◽  
Longissimus Dorsi ◽  
Cooking Methods

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

scholarly journals Hybridization as a method of improving quality of pork

2020 ◽  
pp. 31-35
Author(s):  
B. P. Kovalenko ◽  
◽  
O. B. Shevchenko ◽  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Ph Value ◽  
Longissimus Dorsi ◽  
Large White ◽  
Group Iii ◽  
Large White Breed ◽  
White Breed ◽  
A Share

Studies were carried out on the main indicators of the chemical composition and physical properties of muskulus longissimus dorsi of pigs of different genotypes during hybridization. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi were determined by conventional methods. The materials of experimental studies were processed using methods of variation statistics. According to the amount of moisture, no significant difference between the control and experimental groups was established. According to the amount of protein in meat, a tendency to a slight decrease, compared with the control group by 1.4 (group III) … 1.9 % (group II) was established. The use of boars of Poltava meat breed led to a decrease in intramuscular fat in descendants by 0.25 % compared with peers of a large white breed (P <0.95), and precocious meat - to a real increase of this indicator by 0.43 % at P> 0 , 95. A tendency towards an increase in the amount of tryptophan (by 0.04 ... 0.05) and oxyproline (by 0.004 ... 0.005) in the muscles of hybrid animals was revealed in comparison with peers of pure breed of large white breed. In terms of the biological usefulness of meat proteins, animals of group III were the best - in terms of the quality of the protein of the longest muscle of the back, their advantage over peers of group II was 0.07, and compared with purebred peers. Group I - 0.12 (p <0.95). It was found that with the same area of the meat spot both in purebred large white breeds of animals and hydrides of different genotypes, there is a tendency to increase the latter compared to the control in a humid place: with a «share» of «blood» ½ pm by 2.2 %, and with a «share» of blood ½ cm - 1.4 %. A tendency has been established to increase the pH value of the longest back muscle in animals with a «share» of blood of specialized meat breeds compared with a large white breed. In hybrid animals with a «share» of blood of Poltava meat and precocious meat breeds, there is a tendency to increase the pH value in comparison with the large white breed by 0.15 (2.8 %) and by 0.17 (3.1 %), i.e. the meat of hybrid pigs, the pH of which has a shift towards alkalinity due to less accumulation of lactic acid, has a worse preservation.

scholarly journals The effect of breed on the chemical composition and fatty acid profile of the Longissimus dorsi muscle of Brazilian beef cattle

2009 ◽  
Vol 18 (2) ◽  
pp. 231-240 ◽  
Author(s):  
J. Prado ◽  
I. Prado ◽  
J. Visentainer ◽  
P. Rotta ◽  
D. Perotto ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Beef Cattle ◽  
Fatty Acid Profile ◽  
Longissimus Dorsi

scholarly journals Fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi of crossbred Boer goat kids

2015 ◽  
Vol 44 (7) ◽  
pp. 263-268 ◽  
Author(s):  
Karlyene Sousa da Rocha ◽  
Henrique Nunes Parente ◽  
Michelle de Oliveira Maia Parente ◽  
Evandro Maia Ferreira ◽  
Jocélio dos Santos Araújo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Crude Glycerin ◽  
Longissimus Dorsi ◽  
Boer Goat ◽  
Sensory Effects

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

Meat Science ◽  
2005 ◽  
Vol 69 (4) ◽  
pp. 749-756 ◽  
Author(s):  
Elena Vittadini ◽  
Massimiliano Rinaldi ◽  
Emma Chiavaro ◽  
Davide Barbanti ◽  
Roberto Massini
Keyword(s):  
Longissimus Dorsi ◽  
Cooking Methods

Utilisation of Large White × Mong Cai crossbred sows and Duroc and stress negative Piétrain boars for the production of fattening pigs under household conditions in northern Vietnam

2014 ◽  
Vol 54 (5) ◽  
pp. 574 ◽  
Author(s):  
D. D. Luc ◽  
A. Clinquart ◽  
V. D. Ton ◽  
D. V. Binh ◽  
P. Leroy ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Longissimus Dorsi ◽  
Production Traits ◽  
Large White ◽  
Lean Meat ◽  
Reproduction Traits ◽  
North Vietnam ◽  
Fattening Pigs

The objective of this study was to compare the effects of Duroc (DU) and stress-negative Piétrain (PI) as terminal sires mated to F1(Large White × Mong Cai) sows (F1) on productivity, carcass characteristics, meat quality, and meat chemical composition under household conditions in Hai Duong province, Vietnam. The reproduction performances were based on 74 litters of 42 F1 sows from 12 households and the semen from 11 Duroc and 10 Piétrain boars. Data on production and carcass traits were collected from 76 DU × F1 and 67 PI × F1 crossbred fattening pigs. Longissimus dorsi samples from 55 DU × F1 and 37 PI × F1 were analysed to determine meat quality and meat chemical composition. The results show that household affected production, carcass, and meat quality traits (P < 0.05) as well as reproduction (weights at birth and weaning, P < 0.01). In contrast, boar breed did not influence (P > 0.06) reproduction traits (except individual weight of pigs born alive and weaned pigs, P < 0.01), production traits, meat chemical composition, or meat quality (except pH at 4 days post mortem, P < 0.05). Lean meat percentage of Piétrain-sired pigs was higher than that of Duroc-sired pigs (P < 0.05). The use of Piétrain boars does not affect reproduction performance, growth rate, or meat quality but does improve lean meat percentage compared with Duroc boars. This suggests that the use of stress-negative Piétrain boars as terminal sires would improve lean meat percentage under household conditions in North Vietnam.

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