Meat: Valuable Animal-Derived Nutritional Food.  A Review

Boateng, Evans Frimpong; Nasiru, Mustapha Muhammad; Agyemang, Mary

doi:10.9734/afsj/2020/v15i130140

Cited by 10 publications

(5 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Table (3) showed the effect of adding the synergistic mixture of oyster mushroom and beta-glucan on Body weight, where no significant differences were observed in the rates of body weight of birds in the first week .In the second week, fourth treatment was superior significantly (P<0.05) which was 286.54 (g) while second treatment and control treatment recorded 275.76 and 264.80 (g) respectively. As for the third, fourth and fifth week, fourth treatment increase significantly (P<0.05) in the average body weight compared to the others treatments, it reached (1535.15) g at the end of the experiment at the age 35 days.…”

Section: Body Weight and Weight Gainmentioning

confidence: 97%

“…This high production of poultry meat requires developing poultry industry in order to face the rise in market demand of meat and eggs [2]. Poultry meat is one of the most important sources of animal protein, which is distinguished from other protein sources, which has high nutritional value [3]. The main problems facing animal production in countries with tropical and subtropical climates is heat stress, which negatively affects the performance of poultry [4].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The effect of the synergistic mixture of oyster mushroom Pleurotus ostreatus and beta-glucan added to the diet on the productive performance of broilers under heat stress

Rebh¹,

Jassim²,

Alasadi³

2023

GSC Adv. Res. Rev.

View full text Add to dashboard Cite

Current study showed the effect of adding the synergistic mixture of oyster mushrooms and beta-glucans on the productive performance of broilers under heat stress. 300 one-day-old chicks (Ross 308) were used and randomly distributed to four-treatments. Control treatment was fed standard diet. While the second, third and fourth treatments were fed starter ration with addition synergistic mixture at level (0.5, 1, and 1.5) g / kg. while 0.250, 0.5, 0.750) g/kg of oyster mushroom and beta-glucans for the same treatments, respectively were added to final diet .Results showed a significant effect (P<0.05) in body weight, rate of weight gain, decrease in the amount of feed consumed, improve in feed conversion efficiency and decrease in mortality rate, compared to control treatment. Current study conclude that addition of the synergistic mixture at level of 1.5 g / kg to the feed improved the productive and economic performance of broiler chickens.

show abstract

Section: Body Weight and Weight Gainmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

The effect of the synergistic mixture of oyster mushroom Pleurotus ostreatus and beta-glucan added to the diet on the productive performance of broilers under heat stress

Rebh¹,

Jassim²,

Alasadi³

2023

GSC Adv. Res. Rev.

View full text Add to dashboard Cite

show abstract

“…Meat is a muscle part of an animal that underwent complex chemical and biochemical processes ( 136 ). In living muscle tissue, carbohydrates are present in a small concentration.…”

Section: Biochemical Characteristics and Changes During Meat Dryingmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

View full text Add to dashboard Cite

Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

show abstract

“…Meat is a food product with high protein value, containing complete and balanced essential amino acids [1]. It is, therefore, the ideal medium for the growth of microorganism, thus categorized as perishable food [2].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Sempol with Different Meat Variants

Syah

Radiati

Susilo

2022

AFSJ

View full text Add to dashboard Cite

Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol. Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA (chicken), DS (beef), and DK (lamb), and repeated four times each. The observed variables were chemical composition (moisture, protein, fat, ash, and carbohydrate content), organoleptic quality (taste, aroma, texture, and color), microstructure, and element composition of sempol. Place and Duration of Study: It was conducted in March - April 2022 at West Waru, Pamekasan for sempol production, Nutrition Laboratory of UMM for testing the chemical content, Bioscience Laboratory of Universitas Brawijaya for SEM testing. Results: The study provided a significant effect (p<0.05) on the physicochemical composition except fat and protein (p>0.05), due to the physicochemical content of the meat used. The average physicochemical value of moisture was 58.22%, ash 3.06%, fat 23.76%, protein 10.81%, and carbohydrate 35.38%. The physicochemical content of sempol meets Indonesian National Standard (SNI) 2014 except for fat and carbohydrate. Based on sensory properties, panelists preferred sempol with chicken. The use of different types of meat in sempol did not provide a significant effect (p>0.05) on organoleptic taste, aroma, and texture, except color. Meanwhile, the microstructure of sempol beef has a better shape. The cavity surface tissue forms more uniformly and creates a fibrous three-dimensional metric compared to that of chicken and lamb. Some of the elements detected in sempol beef were carbon (C), oxygen (O), sodium (Na), silicon (Si), sulfur (S), chlorine (Cl), potassium (K), and zirconium (Zr). The most complete chemical elements was detected only in sempol lamb. Conclusion: The use of different types of meat affects moisture, ash, and carbohydrate content, yet it does not affect protein and fat content. The organoleptic qualities of texture, taste, color and aroma are accepted by the panelists.

show abstract

Meat: Valuable Animal-Derived Nutritional Food. A Review

Cited by 10 publications

References 44 publications

The effect of the synergistic mixture of oyster mushroom Pleurotus ostreatus and beta-glucan added to the diet on the productive performance of broilers under heat stress

The effect of the synergistic mixture of oyster mushroom Pleurotus ostreatus and beta-glucan added to the diet on the productive performance of broilers under heat stress

A comprehensive review of drying meat products and the associated effects and changes

Nutritional Quality of Sempol with Different Meat Variants

Contact Info

Product

Resources

About