High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods.
2019) Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils ABSTRACTThe aim was to determine the dietary supplementation of oregano essential oil (OEO) to male and female pigs on carcase performance, sensory characteristics and consumer acceptability of meat. A total of 48 pigs (Landrace  Yorkshire) of 18.5 ± 5.4 kg live weight were randomly allotted into one of four experimental diet groups each containing 12 pigs. Each group was fed a commercial diet supplemented with 0 ppm (control), 1000 ppm, 2000 ppm or 3000 ppm OEO. No difference (p>.05) by OEO supplementation nor by gender was observed in average daily gain (0.56 kg/d), daily feed intake (2.5 kg/d), slaughter weight (94.1 kg), and cold carcase weight (71.4 kg). Pigs receiving 2000 ppm OEO had higher (p<.05) cold carcase yield (77.4%) than the other treatments and it was higher in females (76.9%) than in males (74.3%). Pigs with 1000 and 2000 ppm OEO showed higher carcase length and carcase width. Loin yield was higher (p<.05) in pigs fed 2000 ppm (28.8%) and leg yield of pigs fed all level of OEO was lower (p<.05) than the control group. Females showed better values of carcase performance. Meat from pigs receiving 2000 ppm OEO was evaluated by the trained panellists as the best in colour and it also showed the highest consumer acceptability of colour, flavour, texture and overall liking. The supplementation of 2000 ppm OEO in pig diets is suggested to achieve good carcase performance and consumer acceptability. HIGHLIGHTS
ABSTRACT. The productive performance of pigs fed with solid-state fermented apple pomace (FAP) and an enzymatic complex (ENZ) was evaluated. Twenty-four Landrace x York (38.9 ± 3.6 kg) pigs were fed ad libitum with dierent diet treatments including FAP and ENZ: T0-0 (0 g kgFAP -0 g kgENZ), T0-1 (0 g kgENZ), T50-1 (50 g kgENZ), T100-0 (100 g kgENZ) and T100-1 (100 g kgENZ). Productivity; Feed intake, F:G ratio, Weight gain, return on investment by monetary unit (protability index, PI) and carcass traits; Carcass dressing percent and primary cuts, were evaluated. Data were analyzed according to the randomized complete block design. Productivity and feeding characteristics were not aected by FAP or ENZ (p > 0.05). Hot dressing percent was aected by ENZ (p = 0.0497). T100-0 and T100-0 showed similar (p > 0.05) value to T0-0. Primary cut yield was not negatively aected (p > 0.05). The best PI was obtained with T50-0 in growing phase. FAP improved PI only in growing phase and ENZ combined with FAP showed variant PI. Results showed that FAP may be considered as a suitable option for feeding pigs because it maintains animal productivity.Key words: Pig carcass, solid-state fermented apple, pig performance, pig feeding, primary cuts RESUMEN. El comportamiento productivo de cerdos alimentados con bagazo de manzana fermentado en estado sólido (FAP) y un complejo enzimático (ENZ) fue evaluado. En el experimento se utilizaron 24 cerdos Landrace x York (38.9 ± 3.6 kg), se alimentaron ad libitum con diferentes dietas de tratamiento incluyendo FAP y ENZ; T0-0 (0 g kg ENZ) and T100-1 (100 g kgENZ). Se evaluó la productividad; consumo de alimento, conversión alimenticia, ganancia de peso, índice de rentabilidad (PI) y características de la canal; rendimiento en canal y rendimiento en cortes primarios. Los datos fueron analizados considerando un diseño en bloques completamente al azar. La productividad y las características de alimentación no fueron afectadas por FAP o ENZ (p > 0.05). El rendimiento en canal caliente se afectó por ENZ (p = 0.0497). Los tratamientos T100-0, T50-0 y T0-0 fueron similares (p > 0.05). El rendimiento en cortes primarios no fue afectado negativamente (p > 0.05). El mejor PI fue obtenido para T50-0 en la fase de crecimiento. FAP mejoró el PI únicamente en la fase de crecimiento y la combinación con ENZ mostró un PI variante. Los resultados obtenidos mostraron que FAP puede ser considerado como una opción adecuada para alimentar cerdos y mantener su productividad.Palabras clave: Canal de cerdo, bagazo de manzana, comportamiento del cerdo, cortes primarios
The eggs of the domestic chicken (Gallus gallus domesticus) are the most consumed, but those of duck, goose, and quail are also consumed, to name a few. An egg is considered as a food rich in proteins, minerals, and lipids. Eggs generally consist of three main components: shell, white, and yolk, these have several functional properties that are used in food and other industries. The functional properties of the egg white and yolk are the ability of foaming, gelling, and emulsifying, which can be dealt with according to storage time. The objective of this work was to evaluate the functional properties of the components of the Japanese quail egg. The functional properties of eggs stored at room temperature for 1, 10, 20, 30, 40, 50, and 60 days after laying were determined. Results are analyzed using a Tukey paired comparison test. The volume of the foam of the quail egg white did not change with storage time, the emulsion capacity was 193.8 mL of oil per gram of protein from the yolk. The coagulation capacity requires a lower temperature to coagulate the quail egg proteins, due to the slower transformation of ovalbumin to its thermo-stable form (S-ovalbumin) as compared to that of chicken.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.