Multiple Cerebral and Systemic Aneurysms in a Case of Left Atrial Myxoma – Are They Related?

Chauhan, Gaurav; Singh, Vivek; Phadke, RV; Yadav, Santosh Kumar; Aggarwal, Vikas

doi:10.17756/jnpn.2019-028

Cited by 1 publication

(1 citation statement)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Every animal has a certain amount of energy contained in its muscles in the form of glycogen, and once the animal is dead, muscle glycogen is converted into lactic acid that causes pH to fall [ 30 ]. The impact of nutritional factors on muscle glycogen has revealed a direct relationship between metabolizable energy intake and muscle glycogen levels [ 31 ].…”

Section: Literature Reviewmentioning

confidence: 99%

Quality of Cattle Meat and Its Compositional Constituents

Geletu¹,

Usmael

Mummed

et al. 2021

Veterinary Medicine International

View full text Add to dashboard Cite

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

show abstract

Section: Literature Reviewmentioning

confidence: 99%