scholarly journals Growth performance, carcass characteristics and meat quality of Hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria

2014 ◽  
Vol 8 (15) ◽  
pp. 1601-1609 ◽  
Author(s):  
Tabasum Ahmed Sonia ◽  
Mun Hong-Seok ◽  
Manirul Islam Md. ◽  
Yang Chul-Ju
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics

scholarly journals Effects of chestnut ( Castanea sativa ) meal supplementation on growth performance, carcass characteristics, and meat quality of pigs

2018 ◽  
Vol 47 (0) ◽  
Author(s):  
Young Ho Joo ◽  
In Hag Choi ◽  
Dong Hyeon Kim ◽  
Hyuk Jun Lee ◽  
Sardar M. Amanullah ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Castanea Sativa

Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs

2002 ◽  
Vol 80 (6) ◽  
pp. 1575-1585 ◽  
Author(s):  
A. T. Waylan ◽  
P. R. O'Quinn ◽  
J. A. Unruh ◽  
J. L. Nelssen ◽  
R. D. Goodband ◽  
...  
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Finishing Pigs ◽  
Tall Oil

scholarly journals Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

2017 ◽  
Vol 6 (1) ◽  
pp. 95
Author(s):  
Karola R. Wendler ◽  
Francis M. Nattress ◽  
Jordan C. Roberts ◽  
Ivy L. Larsen ◽  
Jennifer Aalhus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Brochothrix Thermosphacta ◽  
Colour Saturation ◽  
Meat Samples ◽  
Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product. 

Maternal energy status during late gestation: Effects on growth performance, carcass characteristics and meat quality of steers progeny

Meat Science ◽  
2020 ◽  
Vol 164 ◽  
pp. 108095
Author(s):  
Maira Ramírez ◽  
Laura M. Testa ◽  
Sebastián López Valiente ◽  
María Emilia Latorre ◽  
Nathan M. Long ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Late Gestation ◽  
Energy Status
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