CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Chemical Composition

Keeton, J.T.; Ellerbeck, S.M.; González, M.T. Núñez de

doi:10.1016/b978-0-12-384731-7.00087-8

Cited by 18 publications

(29 citation statements)

References 9 publications

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“…However, in the present study, the increase in meat protein mass was not followed by the increase in collagen content, because collagen was assummed to be quite small in the total of meat protein. Although collagen is the major connective tissue protein as reported by Astruc (2014), connective tissue protein comprised only about 2% of total protein in poultry meat (Keeton et al, 2014). Therefore, the increase in meat protein mass due to the supplementation of dahlia tuber powder combined with Lactobacillus sp.…”

Section: Level Of Dahlia Tuber Powdermentioning

confidence: 94%

“…Troy & Kerry (2010) reported that hardness was an indicator of consumer preference of acceptance on meat quality. Keeton et al (2014) found that the major protein components in meat were connective tissue, myofibril, and sarcoplasm. As it was reported by Abdurrahman et al (2016) that meat protein mass of crossbred kampong chicken was significantly increased by feed supplemented with dahlia tuber powder combined with Lactobacillus sp.…”

Section: Level Of Dahlia Tuber Powdermentioning

confidence: 99%

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Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Abdurrahman¹,

Pramono²,

Suthama³

2016

Med Pet

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This study was conducted to evaluate the meat characteristic of crossbred local chicken fed diet containing both dahlia tuber powder as inulin source and probiotic Lactobacillus sp. The experimental animals were 168 crossbred local chickens which were randomly divided into 6 groups of treatment (4 replications each) when they were 21-d old. A completely randomized design with 2 x 3 factorial pattern consisted of 2 levels of prebiotic [(0.8% (D1) and 1.2% (D2)] and 3 levels of probiotic [without probiotic (L0), 1.2 mL (L1), and 2.4 mL (L2)] was arranged in the present study. One mL probiotic (Lactobacillus sp.) was equal to 10 8 cfu. Results showed that the supplementation of prebiotic and probiotic significantly (P<0.05) affected breast meat color in terms of L* (lightness) and b* (yellowness). The meat fat mass and cholesterol was significantly (P<0.05) decreased by the combination of prebiotic and probiotic. The hardness of meat was not affected significantly by all treatments. The conclusion is that breast meat color could be improved, and both meat fat mass and cholesterol content could be decreased by feeding a combination of 1.2% dahlia tuber powder as inulin source and 1.2 mL probiotic Lactobacillus sp. Key words: prebiotic inulin, probiotic Lactobacillus sp., meat characteristic, crossbred local chicken ABSTRAKTujuan penelitian ini adalah untuk mengevaluasi karakteristik daging ayam lokal persilangan yang diberi ransum mengandung kombinasi prebiotik inulin dari umbi dahlia dan probiotik Lactobacillus sp. Penelitian menggunakan 168 ekor ayam lokal persilangan umur 21 hari yang secara acak ditempatkan pada 6 perlakuan dengan 4 ulangan. Rancangan acak lengkap pola faktorial 2 x 3 diterapkan pada penelitian ini. Penambahan prebiotik sebanyak 0,8% (D1) dan 1,2% (D2) sebagai faktor pertama, dan penambahan probiotik yaitu tanpa probiotik (L0), probiotik 1,2 mL (L1), dan 2,4 mL (L2) sebagai faktor kedua. Satu mililiter probiotik (Lactobacillus sp.) setara dengan 10 8 cfu. Hasil penelitian menunjukkan bahwa penambahan prebiotik dan probiotik pada ransum nyata (P<0,05) mempengaruhi warna daging dada berdasarkan L* (tingkat kecerahan) dan b* (tingkat kekuningan). Massa lemak dan kolesterol nyata (P<0,05) menurun akibat penambahan prebiotik dan probiotik. Kekerasan daging tidak nyata dipengaruhi oleh perlakuan. Kesimpulannya adalah bahwa 1,2% prebiotik dan probiotik 1,2 mL (10 8 cfu/mL) adalah kombinasi yang paling optimum berdasarkan perbaikan warna daging dada dan penurunan massa lemak dan kolesterol daging.

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Section: Level Of Dahlia Tuber Powdermentioning

confidence: 94%

Section: Level Of Dahlia Tuber Powdermentioning

confidence: 99%

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Abdurrahman¹,

Pramono²,

Suthama³

2016

Med Pet

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“…It is taught that even the Paleolithic man was killing the animals for meat purposes and other vital economic gains such as the conversion of animal skin as clothes from the old history of mankind and animal relationship [22,30]. [31,32]. However, the composition of meat varies based on the species of the animal, sex, age, diet and the climate and activity throughout the growing period of the animal [32].…”

Section: Meat Muscle Structure and Effect On Meat Quality As Foodmentioning

confidence: 99%

“…The quantity of skin and bone as well as the incorporation of nonmeat ingredients (e.g. salt, alkaline phosphates, sodium nitrate/nitrite, sugar, spices/ seasonings) are also factors that result in meat tissues primary chemical constituents (water, protein, and fat) and meat products variation [31].…”

Section: Meat Muscle Structure and Effect On Meat Quality As Foodmentioning

confidence: 99%

Meat: Valuable Animal-Derived Nutritional Food. A Review

Boateng

Nasiru

Agyemang

2020

AFSJ

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This article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the human system nourishment. Mechanisms associated in obtaining meat from animal skeletal muscle through the chemical and biochemical process are reviewed whereas, major nutritional constituents offered by meat concerning amino acids, minerals and vitamins and a good origin of energy functionalities it supplies in any healthy and balanced diet that can aid in human life development stages through quality meat intake are addressed.

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“…6. Use prior knowledge from the literature 18 of likely myoglobin levels in the meats to estimate the relative w/w amounts of two meats present in the sample.…”

Section: Introductionmentioning

confidence: 99%

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Gunning¹,

Watson²,

Rigby

et al. 2016

JoVE

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We describe a simple protocol for identifying and quantifying the two components in binary mixtures of species possessing one or more similar proteins. Central to the method is the identification of 'corresponding proteins' in the species of interest, in other words proteins that are nominally the same but possess species-specific sequence differences. When subject to proteolysis, corresponding proteins will give rise to some peptides which are likewise similar but with species-specific variants. These are 'corresponding peptides'. Species-specific peptides can be used as markers for species determination, while pairs of corresponding peptides permit relative quantitation of two species in a mixture. The peptides are detected using multiple reaction monitoring (MRM) mass spectrometry, a highly specific technique that enables peptide-based species determination even in complex systems. In addition, the ratio of MRM peak areas deriving from corresponding peptides supports relative quantitation. Since corresponding proteins and peptides will, in the main, behave similarly in both processing and in experimental extraction and sample preparation, the relative quantitation should remain comparatively robust. In addition, this approach does not need the standards and calibrations required by absolute quantitation methods. The protocol is described in the context of red meats, which have convenient corresponding proteins in the form of their respective myoglobins. This application is relevant to food fraud detection: the method can detect 1% weight for weight of horse meat in beef. The corresponding protein, corresponding peptide (CPCP) relative quantitation using MRM peak area ratios gives good estimates of the weight for weight composition of a horse plus beef mixture.

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CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Chemical Composition

Cited by 18 publications

References 9 publications

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Meat: Valuable Animal-Derived Nutritional Food. A Review

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

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