Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition

This study was conducted to develop a method for improving tenderness and overall qualities of tough wild boar meat used to dry sausage  production with direct addition of raw pineapple (Ananas comosus), mango (Mangifera indica), kiwifruit - fuzzy kiwi (Actinidia deliciosa), or ginger (Zingiber officinale roscoe - ginger rhizome) juices contained a plant proteolytic enzyme. Dry-sausages were subjected to various chemical, mechanical and sensory evaluations. An increase in proteolysis was observed in all enzyme-treated samples compared to the control and as a consequence an improvement in juiciness, tenderness and overall acceptability scores were observed. Ginger or kiwifruit juice-treated sausages received better scores for texture, flavor, and overall acceptability. From these results, it is shown that those enzymes as a raw plant juices could be used as tenderizers in dry sausage production.Keywords: Dry sausages, wild boar meat, plant enzymes, proteolysis, texture, sensory properties.African Journal of Biotechnology Vol. 12(38), pp. 5670-567

Digestive tract morphometry and breast muscle microstructure in spent breeder ducks maintainedin a conservation programme of genetic resources

The objective of this study was to compare three genetic groups of ducks: P9 (French Pekin), K2 (bred from wild mallards – Anas platyrhynchos L. and Pekin duck), and KhO1 (hybrid of Khaki Campbell drake and Orpington Fauve duck) after two breeding seasons for body weight and length, length of intestine and its segments, percentage of other internal organs, and breast muscle microstructure. The study used 60 ducks, 20 birds (10 males and 10 females) from each genetic group. At 110 weeks of age, P9 ducks exhibited significantly (p&lt;0.05) greater body weight and length, and length of intestine and its segments (except for colon length) compared to K2 and KhO1 ducks. KhO1 ducks had significantly shorter jejunum and ileum compared to K2 birds. The lighter K2 and KhO1 ducks had significantly greater relative length of intestine and its segments. In P9 ducks, liver, heart, and gizzard were heavier and spleen percentage in body weight significantly lower than in K2 and KhO1 birds. KhO1 ducks had a significantly higher percentage of proventriculus compared to the other duck groups. The different genetic origins of the ducks had no effect on microstructural characteristics of m. pectoralis superficialis except for perimysium and endomysium thickness. Our study provided information about differences in the digestive tract morphometry and breast muscle microstructure of ducks from three genetic groups after two reproductive seasons, which are maintained in a conservation programme of genetic resources in Poland.</p

Effect of Muscle Fibre Type on the Fatty Acids Profile and Lipid Oxidation of Dry-Cured Venison SM (semimembranosus) Muscle

The aim of the study was to describe the effect of fibre type on the fatty acid profile and lipid oxidation observed in dry-cured ham produced from individual semimembranosus venison (roe-deer, fallow deer, deer and wild boar) muscles. The results indicated that wild boar meat was characterised by the highest percentage of IA fibres and it contained the higher percentage of MUFA, but a low of PUFA and SFA, and was characterised by a(n-6)/(n-3) ratio lower than in the case of deer meat and greater susceptibility to oxidative changes. The highest percentage of SFA, and the lowest of MUFA and PUFA, was recorded in fallow deer meat, which was also characterised by the highest percentage of white fibres. The curing and drying processes increased the percentage share of SFA and the susceptibility of muscle lipids to oxidation, decreased the percentage of PUFA, and caused insignificant changes in the (n-6)/(n-3) ratio of fatty acids. The products were also characterised by a low amount of fat

Effect of Genotype and Sex on Chemical Composition, Physicochemical Properties, Texture and Microstructure of Spent Broiler Breeder Meat

The aim of this research is to compare the carcass composition and meat quality characteristics of spent Cobb 500 and Ross 308 broiler breeders. A total of 28 carcasses were evaluated—7 female and 7 male carcasses from each genotype. Dissection was performed, and the percentages of neck, wings, skin with subcutaneous fat, abdominal fat, residual components, breast and leg muscles were calculated relative to the eviscerated carcass weight. The breast and leg muscles were evaluated for their chemical composition, color attributes (Lab), acidity (pH24), and electrical conductivity (EC24). Analysis of the structure and texture of the pectoralis major muscle was performed. The genotype of the birds had an impact on the eviscerated carcass weight, percentage of skin with subcutaneous fat, leg muscles, wings, and neck. Broiler breeder genotypes differed in terms of the chemical composition of the breast and leg muscles, except for the water content in the breast muscle and the collagen content in both the breast and leg muscles. The breast muscles of Cobb 500 exhibited lower cooking loss, pH24, redness, and yellowness, while the leg muscles of Ross 308 had lower EC24 but higher cooking loss and lightness values. The pectoralis major muscle of Cobb 500 was firmer and more tender, with a smaller cross-sectional area of the muscle fiber and a smaller vertical (V) diameter of the muscle fiber. Males were characterized by a greater carcass weight and a higher percentage of leg muscles, neck, and carcass remains. On the other hand, females had a higher percentage of breast muscles, skin with subcutaneous fat, and abdominal fat. The sex of the birds affected the chemical composition of the breast and leg muscles, with the exception of the water content in the breast muscles and collagen content in the breast and leg muscles. The breast muscles of females were characterized by higher values of yellowness, although they also exhibited lower pH and cooking loss. In terms of texture analysis of the pectoralis major muscle, the meat of females was characterized by higher tenderness and firmness. However, the analysis of the structure showed that males had a thicker perimysium and endomysium. Regardless of broiler origin and sex, significant differences were found between the breast and leg muscles in terms of the assessed physicochemical features (pH24, EC24, cooking loss), color attributes (Lab) and chemical composition (protein, intramuscular fat, and collagen contents). Genotype and sex interactions were significant for the chemical composition of the breast muscles (protein, fat, collagen) and leg muscles (fat), as well as for the yellow color saturation of the breast muscles and springiness of the pectoralis major muscle. The study produced results that showed the meat and carcasses of spent hens and roosters to be suitable for processing due to their favorable chemical composition, high nutritional value and good technological properties, as assessed based on the results of meat texture and structure

Effect of Muscle Fibre Type on the Fatty Acids Profile and Lipid Oxidation of Dry-Cured Venison SM (<i>semimembranosus</i>) Muscle

The aim of the study was to describe the effect of fibre type on the fatty acid profile and lipid oxidation observed in dry-cured ham produced from individual semimembranosus venison (roe-deer, fallow deer, deer and wild boar) muscles. The results indicated that wild boar meat was characterised by the highest percentage of IA fibres and it contained the higher percentage of MUFA, but a low of PUFA and SFA, and was characterised by a(n-6)/(n-3) ratio lower than in the case of deer meat and greater susceptibility to oxidative changes. The highest percentage of SFA, and the lowest of MUFA and PUFA, was recorded in fallow deer meat, which was also characterised by the highest percentage of white fibres. The curing and drying processes increased the percentage share of SFA and the susceptibility of muscle lipids to oxidation, decreased the percentage of PUFA, and caused insignificant changes in the (n-6)/(n-3) ratio of fatty acids. The products were also characterised by a low amount of fat

Does Production of Clarias gariepinus &times; Heterobranchus longifilis Hybrids Influence Quality Attributes of Fillets?

The increase in fish and seafood consumption observed in recent years is a consequence of the growing consumers&rsquo; awareness of proper nutrition. One of the possibilities to provide fish-friendly, qualitatively attractive (both in terms of nutrition and sensory quality) raw fish materials is the production of hybrids, which would improve production rates without compromising their meat quality. This study compares the carcass and fillet yields of Clarias gariepinus (C) and heteroclarias C. gariepinus &times; Heterobranchus longifilis (H), and the nutritional (chemical composition, fat quality) and culinary quality (structure, texture, color, cooking loss, sensory characteristics) of their meat. Significantly (p &le; 0.05) higher carcass and fillet yield was shown for H, whose fillets had comparable sensory quality and proximal composition to C. The meat of H can be an attractive raw material for more demanding groups of consumers&mdash;for children and adolescents (due to the less intense fish tastiness), as well as for older people who have problems with chewing and digesting food (due to lower sensory chewiness and perception of connective tissue)

Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

The aim of the study was to compare carcass composition and meat quality of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck (K2), and iii) crosses of Khaki Campbell drakes and Orpington Fauve ducks (KhO1). Twenty carcasses from 110-week-old ducks of each genetic group were used. Carcass weight of P9 was significantly higher than that of K2 and KhO1. Carcasses of K2 ducks had a significantly lower percentage of neck and leg muscles and giblet weight compared with P9 and KhO1 ducks, while carcasses of KhO1 ducks had a significantly higher percentage of wing meat compared with K2 and P9, and a significantly lower percentage of breast muscles compared with P9 ducks. Breast and leg muscles of P9 contained significantly more water than those of K2 and KhO1, and the breast muscles of P9 ducks had more protein and less fat than those of KhO1 birds. The leg muscles of KhO1 contained significantly more protein, and those of K2 had significantly more fat than the other duck groups. Breast muscles of P9 and KhO1 ducks had significantly more collagen but had less in leg muscles compared with K2. Breast fillets from P9 ducks showed higher L*, a*, and b* colour values and shear force than K2 and KhO1 ducks. Keywords: carcass composition, conservation flocks, meat quality, spent duc

Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons

Pigeons have been the subject of research in the past, but the knowledge gained is incomplete and must be extended. The aim of the study was to provide information about differences in carcass weight and measurements, carcass composition, proximate chemical composition, acidity, electrical conductivity, color attributes, the texture, rheological properties and microstructure of the meat, and some biometric characteristics of the digestive system in carrier and King pigeons, and also to determine if the two compared breeds meet the expectations of pigeon meat consumers to the same extent. The study involved 40 carcasses from carrier pigeons and King pigeons after three reproductive seasons. The chemical composition was determined by near-infrared transmission (NIT) spectroscopy, color coordinates according to CIELab, the texture according to Texture Profile Analysis (TPA) and Warner&ndash;Bratzler (WB) tests, and the rheological properties of meat according to the relaxation test. The compared pigeon groups differed significantly (p &lt; 0.05) in carcass weight and measurements, carcass composition (except breast muscle percentage), chemical composition (except leg muscle collagen content) and electrical conductivity, lightness (L*), yellowness (b*), chroma (C*) and hue angle (h*), textural characteristics (except cohesiveness and Warner‒Bratzler shear force), rheological properties, microstructure of the pectoralis major muscle, as well as the total length of intestine and its segments, duodenal diameter, weight of proventriculus, gizzard, liver, heart, and spleen. The sex of the birds had a significant (p &lt; 0.05) effect on the carcass weight, chest circumference, carcass neck percentage, breast muscle collagen content, and caeca length. The genotype by sex interaction was significant (p &lt; 0.05) for fat content, collagen content, hardness, sum of elastic moduli and sum of viscous moduli of the pectoralis major muscle, protein and collagen content of leg muscles, duodenal and caecal length, jejunal and ileal diameter, and spleen weight. The obtained results show a significant effect of genetic origin and sex on the nutritive and technological value of the meat, and on the digestive system development of the pigeons