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Showing 1 to 18 of 18 for “"fresh meat"”.
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Defining the role of mitochondria in fresh meat quality development
… to an ultimate pH near 5.6. The ultimate pH of meat is widely valued as an indicator of fresh meat quality as it directly affects the quality characteristics of color, texture, and water holding capacity. Therefore, our research was conducted to identify the processes responsible for determining …
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Effect of accelerated boning of pork carcasses on fresh meat quality and tenderisation
Variations in pork tenderness, ageing and overall meat quality were investigated to determine optimal boning methods to overcome tenderness problems associated with pork. Accelerated boning, stunning method (carbon dioxide verses electrical), chilling conditions and low voltage electrical …
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Exploration of novel chops from heavy weight pork carcasses and the impact of aging presentation on fresh meat quality
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2025-10-19 without embargo terms
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Effect of ractopamine hydrochloride (Paylean®) on fresh meat and further processing characteristics of muscles from the shoulders of finishing pigs
… study were to characterize the effects of RAC on fresh meat and further processing characteristics of muscle from the shoulder of finishing pigs. Two hundred and forty shoulders originating from 120 carcasses (60 barrows and 60 gilts) were selected from a commercial population of pigs. This study …
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Longitudinal study of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in a small and very small fresh meat processing plant environment
Small and very small fresh meat processing facilities have scarce resources to monitor foodborne pathogen contamination patterns and transmission dynamics in their premises. Environmental control of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes, is important to prevent …
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The Detection and Characterization of Pigs With Differing Glycolytic Potential Levels Within United States Swine Populations
… potential levels within the muscle, poorer fresh meat quality, improved eating quality and marginal performance advantages was estimated to have a frequency of.627 within the United States Hampshire population, indicating this phenotype is likely to be widespread throughout the commercial …
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Postmortem metabolism in porcine skeletal muscle
Once an animal is harvested for meat, skeletal muscle attempts to maintain ATP at or near antemortem levels. To maintain ATP levels postmortem, stored glycogen is catabolized to produce ATP through glycolysis and possibly oxidative metabolism. Hydrolysis of the produced ATP acidifies muscle until …
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Effects of feeding ractopamine (Paylean®) to immunologically castrated (Improvest®) pigs on growth performance, carcass yields, and further processing characteristics
… on growth performance, carcass characteristics, fresh meat quality, and further processing characteristics of immunologically castrated (IC; Improvest, Zoetis, Kalamazoo, MI) pigs. With costs of production rising in the swine industry, producers are constantly seeking methods to improve growth …
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Pectoralis muscle of turkey displays divergent function as correlated with meat quality
Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the …
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Non-chemical control of the Red-billed Quelea (Quelea Quelea) and use of the birds as a food resource
… to maximise the potential utilization of quelea meat as a food resource. The best preservation method was achieved by boiling with added salt and drying, while the cooked product rated most highly by volunteer tasters was fresh meat. Proximate analysis was conducted on preserved, milled, quelea …
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Determining the Underlying Factors of Fresh Ham Color Variation
Consumers associate meat color with quality. In some cases, especially in fresh and cured hams, the surface of a ham, whole, boneless or sectioned and formed displays a color gradient, which is unsightly and generally is considered of lower quality and must be discounted or processed different …
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An evaluation of the effectiveness of FreshCase® technology to extend the shelf life of beef and pork
This research evaluated the effect of FreshCase®, a novel packaging technology that has been shown to extend the shelf life of whole muscle beef and ground beef, whole muscle pork and ground pork sausages by stabilizing fresh meat color. FreshCase® utilizes a high-barrier nitrite containing film in …
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Soft Masculinity and Its Discontents in Contemporary China
… new century and the popularity of “young/little fresh meat” (xiaoxianrou) in the 2010s indicate that the dispute between the masculine and the soft deserves more scholarly attention. How historical institutional forces shaped gender concepts should not be neglected. If we trace back to Confucian …
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Assessment and management of the abalone (haliotis mariae, Wood 1828) stock in the Omani waters
… 1970 and produces annually between 29-56 t of fresh meat with the highest production during 2003 valued at 8.4 million US$, (but most of the landing during the last few years is below the minimum legal size of 90 mm shell length). This extraordinarily value has resulted in intensive fishing …
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EMPIRICAL ANALYSES OF FOOD AND ENERGY ECONOMICS AND POLICY IN CHINA
… the discovery by China’s customs of “Zombie meat” – meat that has been frozen for decades and is therefore beyond its expiration date – being smuggled into China in June 2015. We apply a regression discontinuity approach to a unique daily spatially-disaggregated order-level restaurant dataset …
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Regulation of skeletal muscle growth and gene expression by insulin-like growth factors and myostatin
… (GPat) and determine how the mutation affects fresh meat quality and bacon processing. A single heterozygote (AG) boar was bred to homozygous (AA) commercial Yorkshire-cross sows producing F1 barrows and gilts with either GPat or APat alleles. Loin eye area was 10% greater (P = 0.01) and back …
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Effect of immunological castration on color stability, shelf life, and sensory characteristics of fresh and further processed pork
… characteristics associated with boar taint. Fresh loin muscle quality has been extensively studied and immunological castration does not negatively affect loin muscle quality. However, more information is needed regarding the potential effects of immunological castration on other aspects of …