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The Effects of Total Mixed Ration Feeding with High Roughage Content on Growth Performance, Carcass Characteristics, and Meat Quality of Hanwoo Steers

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The Effects of Total Mixed Ration Feeding with High Roughage Content on Growth Performance, Carcass Characteristics, and Meat Quality of Hanwoo Steers

Min Jung Ku et al · Springer Nature · 2021 · ISSN 2636-0772

Abstract This study investigated the dietary effect of total mixed ration (TMR) based on high roughage content on the growth performance, carcass characteristics, and meat quality of Hanwoo steers. Twenty-four Hanwoo ste...

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The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review

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The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review

Dalton Whitehead et al · Springer Nature · 2022 · ISSN 2636-0772

Abstract The COVID 19 pandemic resulted in a considerable influence on the world economy. Being a big sector of the economy, the food supply chain struggled. The meat supply chain was most notably affected as every part ...

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The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review

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The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review

Xi Huang et al · Springer Nature · 2018 · ISSN 2636-0772

Abstract The dramatic improvements in the growth rate and breast muscle size and yield in broilers through the intensive genetic selection, and the improvement in nutrition and management over the past 50 years have intr...

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The impact of cottonseed meal levels and enzyme mixture supplementation on breast meat colour and blood parameters in quail

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The impact of cottonseed meal levels and enzyme mixture supplementation on breast meat colour and blood parameters in quail

Alper Özdemir et al · Sociedade Brasileira de Zootecnia · 2025 · ISSN 1806-9290

ABSTRACT The effects of diets containing various levels (0, 10, and 20%) of cottonseed meal (CSM) and enzyme mixture (0.1%) on quail serum iron, haemoglobin, and haematocrit values and colour values of breast meat were i...

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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics

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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics

AMM Nurul Alam et al · Springer Nature · 2024 · ISSN 2636-0772

Abstract The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities...

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Umami Characteristics and Taste Improvement Mechanism of Meat

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Umami Characteristics and Taste Improvement Mechanism of Meat

Md. Jakir Hossain et al · Springer Nature · 2024 · ISSN 2636-0772

Abstract Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global re...

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Uses of Chemical Technologies for Meat Decontamination

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Uses of Chemical Technologies for Meat Decontamination

Donggyun Yim · Springer Nature · 2025 · ISSN 2636-0772

Abstract Traditional meat preservation techniques such as smoking, drying, and salting have various shortcomings and limitations in effectively reducing microbial loads and maintaining meat quality. Consequently, chemica...

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A Preliminary Study: Antibiotic Resistance of Escherichia coli and Staphylococcus aureus from the Meat and Feces of Various South African Wildlife Species

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A Preliminary Study: Antibiotic Resistance of Escherichia coli and Staphylococcus aureus from the Meat and Feces of Various South African Wildlife Species

Michaela Sannettha van den Honert et al · Springer Nature · 2021 · ISSN 2636-0772

Abstract This study determined the antibiotic resistance patterns of Escherichia coli and Staphylococcus aureus from the raw meat and feces of three game species from three different farms across South Africa. The Kirby-...

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Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios

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Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios

Ümran Çiçek et al · Springer Nature · 2018 · ISSN 2636-0772

Abstract This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different meat:fat ratios. For this, three BS groups were manufactured with meat:fat ratios of 90:10 (BS10), 80:20 (BS20), and 7...

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Características físico-químicas da carne de bubalinos e de bovinos castrados e inteiros Chemical physical meat characteristics of buffaloes and cattle entire and castrated

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Características físico-químicas da carne de bubalinos e de bovinos castrados e inteiros Chemical physical meat characteristics of buffaloes and cattle entire and castrated

Victor Cruz Rodrigues et al · Sociedade Brasileira de Zootecnia · 2004 · ISSN 1516-3598

As características físico-químicas da carne de bovinos Nelore (NE), F1 Nelore x Sindi (NS) e de búfalos Mediterrâneos (BM) castrados e inteiros foram avaliadas. O delineamento experimental foi o inteiramente casuali...

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Carcass and meat lamb and kid quality and development of consumer acceptability Calidad de la canal y de la carne ovina y caprina y los gustos de los consumidores Qualidade da carcaça e da carne ovina e caprina em face ao desenvolvimento da percepção do consumidor

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Carcass and meat lamb and kid quality and development of consumer acceptability Calidad de la canal y de la carne ovina y caprina y los gustos de los consumidores Qualidade da carcaça e da carne ovina e caprina em face ao desenvolvimento da percepção do consumidor

Carlos Sañudo Astiz · Sociedade Brasileira de Zootecnia · 2008 · ISSN 1516-3598

Small ruminants have been one of the first domesticated species and from their origins have produced multiple benefits to humans. In the last two centuries, world sheep production has become more and more specialised upo...

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Carcass characteristics and meat quality of Aberdeen Angus steers finished on different pastures

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Carcass characteristics and meat quality of Aberdeen Angus steers finished on different pastures

Thais Devincenzi et al · Sociedade Brasileira de Zootecnia · 2012 · ISSN 1516-3598

The present study was conducted to assess carcass features, physicochemical and sensory parameters of meat from steers finished on three types of pastures: natural pasture; natural pasture improved, fertilized and overso...

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Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

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Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Salvador Osvaldo Cruz-López et al · Springer Nature · 2022 · ISSN 2636-0772

Abstract The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have ga...

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Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

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Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Hae In Yong et al · Springer Nature · 2021 · ISSN 2636-0772

Abstract Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the me...

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Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

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Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

Yanli Zhu et al · Springer Nature · 2021 · ISSN 2636-0772

Abstract The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of prote...

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Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

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Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

Hye-Jin Kim et al · Springer Nature · 2022 · ISSN 2636-0772

Abstract The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound co...

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Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

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Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

Louise Manha Peres et al · Sociedade Brasileira de Zootecnia · 2014 · ISSN 1806-9290

The objective was to evaluate the dietary supplementation of different sources of chromium (inorganic: chromium sulfate and chelated: chromium-methionine) during the finishing period of pigs to obtain improvements in the...

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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Yun-Sang Choi et al · Springer Nature · 2017 · ISSN 2636-0772

Abstract We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount o...

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Influence of feeding regime and finishing system on lamb muscle fiber and meat quality Influência do regime alimentar e do sistema de terminação sobre as fibras musculares e a qualidade da carne de cordeiros

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Influence of feeding regime and finishing system on lamb muscle fiber and meat quality Influência do regime alimentar e do sistema de terminação sobre as fibras musculares e a qualidade da carne de cordeiros

Sarita Bonagurio Gallo et al · Sociedade Brasileira de Zootecnia · 2009 · ISSN 1516-3598

The study verified the influence of different nutritional levels of the dams, before parturition, the weaning age of the lambs and the finishing system on lamb muscle fiber morphology and meat quality. Ile-de-France × B...

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Innovative Application of Cold Plasma Technology in Meat and Its Products

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Innovative Application of Cold Plasma Technology in Meat and Its Products

Dinesh D. Jayasena et al · Springer Nature · 2023 · ISSN 2636-0772

Abstract The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving fo...

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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Young-Hwa Hwang et al · Springer Nature · 2023 · ISSN 2636-0772

Abstract With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly ...

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Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling

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Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling

Bimol C. Roy et al · Springer Nature · 2024 · ISSN 2636-0772

Abstract This study investigated how birth weight differences in piglets affected carcass and muscle fiber properties as well as meat quality at slaughter. Within litters, piglets were grouped according to their birth we...

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Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers

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Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers

Zhen Song et al · Springer Nature · 2023 · ISSN 2636-0772

Abstract The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG ...

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Putrid Meat in the Tropics: It Wasn't Just For Inuit

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Putrid Meat in the Tropics: It Wasn't Just For Inuit

John D Speth et al · Paleoanthropology Society · 2022 · ISSN 1545-0031

It is widely known that traditional northern hunter–gatherers such as the Inuit included putrid meat, fish, and fat in their diet, although the ubiquity and dietary importance of decomposing animal foods seem often to ...

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