46 research outputs found
Shelf Life and Quality of Bologna-Type Fat Reduced Turkey Sausage
This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·gâ1, counts were below 2 log CFU·gâ1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·gâ1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric measurements revealed that there was no decline in luminosity (L*) and redness (a*) by time, namely colour fading did not occur. Saltiness and juiciness values of sausages were directly proportional. Low-fat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. Nevertheless, this phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. Sausages, in which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage
Effects of n-3 fatty acid enrichment on the quality characteristics of a special Hungarian cold cut (PĂĄrizsi)
The n-3 fatty acids advantageously affect human health. Thus, partial substitution of pig backfat with soybean- or flaxseed oils in âPĂĄrizsiâ (lyoner), with the aim to increase its n-3 fatty acid (FA) content, resulted improved FA profile (n-6/n-3 ratio). Relatively high (9% flaxseed oil) substitution decreased this ratio to the optimum (âŒ4). This modified FA profile was preserved during 32 storage days. Oil addition influenced fresh surface colour: lightness (L*) increased, redness (a*) decreased in parallel with the increasing oil addition, while only soybean oil increased yellowness (b*). Storage altered the colour slightly. The texture was not systematically altered by oil substitution, while during storage in a vapour permeable casing hardness increased. Considering organoleptic properties, soybean oil improved the extent of spiciness, while the general consumer acceptance was the most favourable (within complemented samples) by 3% flaxseed oil. Increasing vegetable oil levels intensified the taste of spice mixture
Influence of Partial Fat Replacement With Lecithin on the Product Characteristics of a Special Hungarian Cold Cut
Replacement of animal fat with plant oils is a very popular research field, due to the increasing prevalence of cardiovascular diseases in association with saturated fatty acid consumption. The aim of this study was to reduce amount of pig backfat in a meat product (PĂĄrizsi) and to partially replace it with soybean- (SBL) or sunflower lecithin (SFL). Between the samples difference was realized in fatty acid (FA) profile, mostly in total n6 FA content. The replacement also altered the colour compared to the control. The oxidative stability (MDA) analysis showed that SBL was more prone towards preparation technology (10 nmol MDA/g) than the Sfl(9 nmol MDA/g). The lecithin appeared as foreign taste based on the sensory test. The aromatic difference, as assessed with electronic nose, was clearly detectable between Sfland SBL. The increasing supplementation levels were also properly distinguished with discriminant analysis within the SBL and Sflseries. Summarized, Sflwas found to be a better antioxidant, but SBL improved the FA profile into a more favourable state. The lecithin-replacement made unlikeness in the taste compared to the control
NIRS PREDICTION FOR PROTEIN AND INTRAMUSCULAR FAT CONTENT OF RABBIT HIND LEG MEAT
The goal of this study was to develop calibration equations to predict the chemical composition of raw, homogenized rabbit meat by means of near infrared spectroscopy (NIRS). 44 Pannon White rabbits were housed in groups in three different pen types (16 anim./m2), and were fed the same diet. Another 45 animals were housed in cages (12 anim./m2) and fed by different feeding regimes. Rabbits were slaughtered at the bodyweight of 2.4-2.5 kg. Homogenized fresh and freeze-dried left total hind leg muscles were investigated by NIRS using a NIRSystem 6500 equipment with small ring cup sample holder. The ether extract and protein content of all samples were determined chemically. Samples 44 of housing experiment were applied in producing LOCAL calibration equations tested on the 45 samples from the separate feeding experiment. Coefficients of determination (R2) of the predictions were 0.89 and 0.99 for fat, 0.85 and 0.96 for protein in fresh and freeze-dried samples, respectively. Results are reassuring, because the equations were applicable, however the analyzed samples were from independent housing and feeding systems. Therefore the chemical compositions differed in the two datasets, i.e. 9.46%, and 11.79% for fat, 85.75% and 83.44% for protein content in calibration and prediction datasets, respectively. The average of NIRS predicted values for fat and protein was 11.36%, 83.88% or 11.54%, 83.45% when using fresh or freeze-dried samples, respectively
Textural properties of turkey sausage using pea fiber or potato starch as fat replacers
The fat content of Bologna-type turkey sausages was partially replaced with pea fiber or potato starch. Textural properties of full fat turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fiber (0.6, 1.2%) or potato starch (1.9%). Authors observed significant correlation (P<0.01) between instrumentally measured values of hardness and chewiness and sensory ratings of low fat sausages
ECG-gated dynamic magnetic resonance imaging method for examination of the pig heart
A dynamic magnetic resonance imaging (MRI) method was developed for in vivo examination of the pig heart. Measurements were carried out on 15 meat-type pigs of different liveweight using a 1.5 T equipment. Inhalation anaesthesia was applied, then data acquisition was synchronised by ECG gating. Depending on the heart rate and heart size, in each case 8 to 10 slices and in each slice 8 to 14 phases were acquired prospectively according to one heart cycle. During the post-processing of the images the left and the right ventricular volumes were determined. The values measured at 106 kg liveweight are 2.5 times higher than those obtained at 22 kg, while the ejection fractions are equal. The calculated cardiac output values were 3.5 l (22 kg, 132 beats/min.), and 6.0 l (106 kg, 91 beats/min.), respectively. After measuring the wall thickness, the contraction values were also determined for the septum (70%), and for the anterior (61%), posterior (41%) and lateral (54%) walls of the left ventricle. Three-dimensional animated models of the ventricles were constructed. Based on the investigations performed, the preconditioning, the anaesthetic procedure, the specific details of ECG measurement and the correct MR imaging technique were worked out
Effect of group size and stocking density on productive, carcass, meat quality and aggression traits of growing rabbits
[EN] The aim of the experiment was to examine the effect of group size and stocking density on productive, carcass and meat quality traits. The trial was conducted using 230 Pannon white rabbits weaned at 5 weeks and reared until the age of 11 weeks. Seven groups were formed with different cage/pen sizes (group size) and stocking densities: SC16=small cage (0.12 m2), 16 rabbits/m2 (2 rabbits/cage); LC16=large cage (0.50 m2), 16 rabbits/m2 (8 rabbits/cage); LC12=large cage, 12 rabbits/m2 (6 rabbits/cage); SP16=small pen (0.86 m2), 16 rabbits/m2 (13 rabbits/cage); SP12=small pen, 12 rabbits/m2 (10 rabbits/cage); LP16=large pen (1.72 m2), 16 rabbits/m2 (26 rabbits/cage); LP12=large pen, 12 rabbits/m2 (20 rabbits/cage). Stocking density did not affect production significantly, as stocking densities lower than 16 rabbits/m2 had no effect on the growing rabbitsÂż performance. Group size (size of the cage or pen) had an effect on certain growth, carcass and meat quality traits. Increasing group size resulted in lower values for weight gain (SC: 39.2>LC: 39.0> SP: 38.7> LP: 37.8 g/d; P=0.22) and body weight (SC: 2506>LC: 2498> SP: 2487> LP: 2446 g; P=0.35), similarly to other results in the literature, but the differences were not significant. Aggressive behaviour was observed to be more frequent in the larger group sizes. At the age of 11 weeks the proportion of rabbits with ear lesions in the SC, LC, SP and LP groups were 0.0, 7.1, 8.7, and 17.4%, respectively, demonstrating that larger group size increases the risk of ear lesions. The effect of group size on the ratio of the fore part to the reference carcass (SC: 28.5, LC: 28.2, LP: 29.0%; P=0.02) and on the amount of perirenal fat (SC: 21.3, LC: 18.0, LP: 13.7 g; P<0.001) was significant. Meat quality traits (dry matter, protein, fat and ash content, drip loss, pH, L*, a*, b* values) were not affected by group size (cage vs. pen), but successful discriminations were performed using the NIRS method.The authors gratefully acknowledge the financial assistance received from the GAK OMFB-01335/ALAP1-
00121 project.Szendrö, Z.; Princz, Z.; Romvåri, R.; Locsmåndi, L.; Szabó, A.; Båzår, G.; Radnai, I.... (2009). Effect of group size and stocking density on productive, carcass, meat quality and aggression traits of growing rabbits. World Rabbit Science. 17(3):153-162. https://doi.org/10.4995/wrs.2009.65515316217
APPLICABILITY OF THE TOBEC METHOD IN SELECTION OF HENâS EGGS BASED ON THEIR COMPOSITION
Applicability of the TOBEC method (electrical conductivity) was tested for the in vivo determination of different egg components and for the separation of eggs with different composition. Altogether 300 henâs eggs â originated from a 36 weeks old ROSS-308 hybrid parent stock â were measured by TOBEC, and the extreme and average 5-5% â based on the measured values â were chosen for chemical analysis. It was established that the albumen/yolk ratio and the dry matter, crude protein and crude fat content of the eggs are in medium correlation with the E-value/egg weight ratio (r=0.47, -0.58, -0.59 and -0.35 respectively). The albumen/yolk ratio, the dry matter and the crude protein content of the eggs, selected for high and low E-value/egg weight ratio, differed significantly at P<0.05 level. The difference between the average crude fat content of the eggs in the two extreme groups was significant at P<0.10 level
Body composition and venison quality of farmed red deer (<i>Cervus elaphus</i>) hinds reared on grass, <i>papilionaceous</i> or mixed pasture paddocks
Red deer (Cervus elaphus) hinds (n=3Ă10) of identical initial body
weight (BW, ca. 68 kg) were reared on a monocotyledonous grass (G group), on a
grassâpapilionaceous (GP group) or on pure papilionaceous pasture each of 2 ha (P group) for
219Â d. At the end of the experiment carcass tissue composition
was assessed by means of computer tomography, slaughter value and meat
quality were characterized and tissue â longissimus thoracis et lumborum (LTL), thigh and liver â samples were
taken for fatty acid composition analysis. The primary aim was to assess
nutrition-driven differences.
Hinds of group P provided higher final BW (101 kg vs. 90 and 91.9 kg in groups G
and GP, respectively) and higher BW gain (32.6 kg during the total period vs. 22.4 and
22.1 kg). The carcass weight exceeded those of the other groups
significantly (68.8 kg vs. 59.3 and 63.2 kg), while there was no difference
among groups in the perirenal fat weight and red color tone (a*) of the LTL.
Groups G and P differed significantly in the LTL weight (highest in P), its
dripping loss (lowest in G), lightness (L; highest in P) and yellow color
tone (b*).
In the thigh muscle, LTL and liver the highest proportion of fatty acid CLA9c11t was
reached on the GÂ pasture, and the same trend was true for docosahexaenoic
acid (DHA , C22:6Â n3) in the muscles. The n6 â n3Â fatty acid ratio was the
highest on the P pasture in the liver and both muscles. The liver
incorporated the highest proportion of linoleic acid (C18:2Â n6) and
converted it rather effectively to arachidonic acid (C20:4Â n6), coupled with
the lowest α-linolenic acid presence.
In conclusion, concerning muscle mass production, group P proved to be the most
advantageous pasture; meanwhile LTL meat quality factors (dripping loss,
DHA proportion, pH, color) were more favorable on the GÂ pasture.</p