Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine

Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota

“…Prior to the evaluation they were trained in sensory evaluation ( Miller, 2023 ) and were familiar with the evaluation of meat products. Meat samples were steamed with reference to the method of Scott O ( Knowles, Grace, Rounce, & Realini, 2020 ), muscles were placed in TUFflex TM bags and steamed in boiling water until the internal temperature of the muscle reached 75 °C, inserted the thermometer probe (FlashCheck® Jumbo Display Auto-Cal Anti-Microbial Needle Tip Thermometer, UK) into the center of the meat to measure the temperature. The two sets of samples at the end of steaming were divided into ten portions and numbered, marked with a random three-digit code.…”

Effect of Growth Hormone Exon-5 Polymorphism on Growth Traits, Body Measurements, Slaughter and Carcass Characteristics, and Meat Quality in Meat-Type Lambs in Turkey

“…From photographs of the chilled carcass, [area (MLDA, perimeter (MLDP), depth (MLDD), width (MLDW), and fat thickness (MLD FT )] and body fatness (BF) were measured using the Fiji image measurement program (Version 1.52d) [26]. In order to measure LTL color, a white tile was calibrated with a D 65 illuminant, observed at a 10 • observer angle, and observed with a colorimeter (Chroma Meter CR-410; Konica Minolta, Tokyo, Japan) [27]. Averaging three measurements after storing the samples at 4 • C for 0, 48, and 168 h determined the value of lightness (L*), redness (a*), yellowness (b*), chroma (C), and hue (h).…”

Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS

“…[1][2][3] However, the abundant endogenous enzymes and psychrotrophic bacteria in rainbow trout, its fragile tissue structure, and large contact area with air during the selling process easily lead to a decline in the quality of rainbow trout. 4 The traditional method for the determination of freshness is usually based on sensory evaluation, [5][6][7] physical and chemical analysis (such as texture, 8,9 color variation, 10,11 and volatile salt nitrogen (TVB-N) produced by the hydrolysis of specic amino acids by microorganisms and enzymes 12,13 ), microbiological testing, 14,15 etc. However, these methods are not only expensive, cumbersome, time-consuming, and destructive for the inspection of rainbow trout during their sale, but also difficult to meet the consumer requirements of fast and non-destructive testing of rainbow trout llets.…”