μ-calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postm...μ-calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postmortem aging were studied. The results showed that delay chilling significantly improved μ-calpain activities (P<0.05) and enhanced the tenderness of bovine M. longissimus during earlier aging periods compared with conventional chilling. But in later aging periods,delay chilling weakened the effect on the tenderness of beef because of premature consumption of μ-calpain. The experiment results confirmed that delay chilling improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of delay chilling on μ-calpain activities.展开更多
In the world, many research has been made to increase the quality and quantity of food production, and also to seek increase of accessibility of consumption for the population, especially in low economic income commun...In the world, many research has been made to increase the quality and quantity of food production, and also to seek increase of accessibility of consumption for the population, especially in low economic income communities, where the consumption of protein may be very important for public health and sustainable development. The main objective of this study was to generate knowledge to increase food safety in the production of meat through the assessment of cattle that are prospect to be stallions of the Simmental and Simbrah breeds. This took place in Linares, Nuevo Leon, Mexico. The period of time for the test to get accurate data regarding food consumption in this study was 70 d. The Simmental breed surpasses the Simbrah breed, with respect to increase in daily weight and increase in final weight （P ≤ 0.05）. If Northeast México is looking to enhance food safety through a higher increase in final weight, then it should consider the Simmental breed as the most appropriate.展开更多
High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equip...High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equipment concerning productivity and production costs have facilitated the increase of industrial uses of the technology. This paper reviews some of these advances in high pressure food processing including development of new functional beverages the new value proposals being offered by copackers substitution of traditional thermal techniques for novel product manufacturing and refrigerated services suppliers. Substitution of thermal treatments for meat processing and tenderisation of low value meat cuts.展开更多
The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried...The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried meat） product, produced in the Northern part of Nigeria. 2-3 years old male Camelus dromedarius and White Fulani animals were used for this study, 2 kg of semimembranous muscles from each animal were used, and trimmed of all external fat, connective tissues and bones. Meat samples were cut in sizeable pieces of weight ranges 70-90 grams of 6-8 cm and kept in the refrigerator for 24 hours. Fresh meat cuts were boiled for 20 minutes at 100 ~C, seasoned and oven dried for 3 hours at 170 ~C. This study assessed the proximate composition of fresh and dried meat （Kundi） products and their sensory evaluation in a completely randomized design. The results showed that fresh camel meat had 74.55% and 21.96% significantly （P 〈 0.05） higher in moisture and protein content than 72.69% and 18.96% of fresh beef, while fresh beef had higher （P 〈 0.05） ether extract （6.34%） than fresh camel meat （2.39%）. Laboratory Prepared Beef Kundi （LPBK） had the highest （P 〈 0.05） value in moisture content 35.09% followed by Laboratory Prepared Camel ＇Kundi＇ （LPCK） with 33.21% while Commercial Kundi （CK） had the least. Protein obtained was inversely proportionally to moisture content. Ether extract for LPCK and LPBK were statistically similar （P 〉 0.05） and both were lower （P 〈 0.05） than value obtained for CK. The results obtained for sensory evaluation showed that the panelist rated seasoned Kundi to have the highest significant （P 〈 0.05） valve for tenderness, flavour, colour, juiciness, texture and acceptability with values 6.50, 5.30, 6.50, 6.53, 6.30 and 7.00 respectively. Study showed that dry meat products （Kundi） is of high nutritional qualities, and could be of a great relevance; to food security.展开更多
The demand for natural resources, energy and food facing the contemporary perception of sustainability is imposing challenges to the productive sectors in accordance with market guidelines. In this context, the Brazil...The demand for natural resources, energy and food facing the contemporary perception of sustainability is imposing challenges to the productive sectors in accordance with market guidelines. In this context, the Brazilian agribusiness seeks to maintain external competitiveness and to satisfy growing domestic demands. In beef production, this competitiveness pervades traceability, food safety and sustainability. This article aims to identify the sustainability state of the art in agribusiness and characterize it within the Brazilian beef chain. Descriptive methodology, combining a literature review and a documentary data survey were adopted. An outline of the dimensions of agribusiness sustainability, drawn from benchmark practices, indicates that environmental, social and technological demands have become part of the industry＇s agenda. The data for beef cattle point to a growth in production but demonstrate that expansion has occurred in areas of environmental tension, which creates a demand for sustainability in the beef chain. A table of guidelines for sustainability demonstrates that although perceptions are not yet harmonized among the links in the whole beef chain, many of the technological guidelines for sustainable production may increase the producer＇s economic efficiency. In the Brazilian case, the increment of initiatives and dissemination of sustainable practices among the beef chain is desirable to provide a coordinated response of production, processing and distribution organizations facing market opportunities for sustainable livestock.展开更多
Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato ...Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.展开更多
In Kazakhstan, production of meat has traditionally been considered one of the main priorities in agriculture. In this case the main national source of traditional raw meat materials is lamb and horse meat. The soluti...In Kazakhstan, production of meat has traditionally been considered one of the main priorities in agriculture. In this case the main national source of traditional raw meat materials is lamb and horse meat. The solution of a food problem about providing the population of the country with high-grade food protein, expansion of the range of food, increase of their biological and food value, and also creation of products meeting the requirements of a healthy food of the population, are actual problems of modem society. One of the available ways to solve these problems is the development of technology for production of various products combined with physico-biological technologies. In this regard, particular interest is creation of the combination of meat and vegetable raw materials. The aim is to develop the technology of molded meat product with the use of plant materials.展开更多
Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of differen...Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt （1%, 2% and 3% w/w） and cane sugar （3%, 6% and 9% w/w）, and three replications were used in this study. The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as it＇s aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content： 7.11%, aw： 0.354, salt content： 8.17%, total sugar content： 16.91%, texture： 0.0107 kiloNewton and panelists scores tbr texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid （7.34%） followed by Aspartic acid （4.15%）, Lysine （3.30%） and Leucine （3.22%）. It can be concluded that to get the best spicy dried beef, the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.展开更多
基金Supported by the National High Technology Research and Development Program of China(2006BAD05A03)~~
文摘μ-calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postmortem aging were studied. The results showed that delay chilling significantly improved μ-calpain activities (P<0.05) and enhanced the tenderness of bovine M. longissimus during earlier aging periods compared with conventional chilling. But in later aging periods,delay chilling weakened the effect on the tenderness of beef because of premature consumption of μ-calpain. The experiment results confirmed that delay chilling improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of delay chilling on μ-calpain activities.
文摘In the world, many research has been made to increase the quality and quantity of food production, and also to seek increase of accessibility of consumption for the population, especially in low economic income communities, where the consumption of protein may be very important for public health and sustainable development. The main objective of this study was to generate knowledge to increase food safety in the production of meat through the assessment of cattle that are prospect to be stallions of the Simmental and Simbrah breeds. This took place in Linares, Nuevo Leon, Mexico. The period of time for the test to get accurate data regarding food consumption in this study was 70 d. The Simmental breed surpasses the Simbrah breed, with respect to increase in daily weight and increase in final weight （P ≤ 0.05）. If Northeast México is looking to enhance food safety through a higher increase in final weight, then it should consider the Simmental breed as the most appropriate.
文摘High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equipment concerning productivity and production costs have facilitated the increase of industrial uses of the technology. This paper reviews some of these advances in high pressure food processing including development of new functional beverages the new value proposals being offered by copackers substitution of traditional thermal techniques for novel product manufacturing and refrigerated services suppliers. Substitution of thermal treatments for meat processing and tenderisation of low value meat cuts.
文摘The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried meat） product, produced in the Northern part of Nigeria. 2-3 years old male Camelus dromedarius and White Fulani animals were used for this study, 2 kg of semimembranous muscles from each animal were used, and trimmed of all external fat, connective tissues and bones. Meat samples were cut in sizeable pieces of weight ranges 70-90 grams of 6-8 cm and kept in the refrigerator for 24 hours. Fresh meat cuts were boiled for 20 minutes at 100 ~C, seasoned and oven dried for 3 hours at 170 ~C. This study assessed the proximate composition of fresh and dried meat （Kundi） products and their sensory evaluation in a completely randomized design. The results showed that fresh camel meat had 74.55% and 21.96% significantly （P 〈 0.05） higher in moisture and protein content than 72.69% and 18.96% of fresh beef, while fresh beef had higher （P 〈 0.05） ether extract （6.34%） than fresh camel meat （2.39%）. Laboratory Prepared Beef Kundi （LPBK） had the highest （P 〈 0.05） value in moisture content 35.09% followed by Laboratory Prepared Camel ＇Kundi＇ （LPCK） with 33.21% while Commercial Kundi （CK） had the least. Protein obtained was inversely proportionally to moisture content. Ether extract for LPCK and LPBK were statistically similar （P 〉 0.05） and both were lower （P 〈 0.05） than value obtained for CK. The results obtained for sensory evaluation showed that the panelist rated seasoned Kundi to have the highest significant （P 〈 0.05） valve for tenderness, flavour, colour, juiciness, texture and acceptability with values 6.50, 5.30, 6.50, 6.53, 6.30 and 7.00 respectively. Study showed that dry meat products （Kundi） is of high nutritional qualities, and could be of a great relevance; to food security.
文摘The demand for natural resources, energy and food facing the contemporary perception of sustainability is imposing challenges to the productive sectors in accordance with market guidelines. In this context, the Brazilian agribusiness seeks to maintain external competitiveness and to satisfy growing domestic demands. In beef production, this competitiveness pervades traceability, food safety and sustainability. This article aims to identify the sustainability state of the art in agribusiness and characterize it within the Brazilian beef chain. Descriptive methodology, combining a literature review and a documentary data survey were adopted. An outline of the dimensions of agribusiness sustainability, drawn from benchmark practices, indicates that environmental, social and technological demands have become part of the industry＇s agenda. The data for beef cattle point to a growth in production but demonstrate that expansion has occurred in areas of environmental tension, which creates a demand for sustainability in the beef chain. A table of guidelines for sustainability demonstrates that although perceptions are not yet harmonized among the links in the whole beef chain, many of the technological guidelines for sustainable production may increase the producer＇s economic efficiency. In the Brazilian case, the increment of initiatives and dissemination of sustainable practices among the beef chain is desirable to provide a coordinated response of production, processing and distribution organizations facing market opportunities for sustainable livestock.
文摘Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.
文摘In Kazakhstan, production of meat has traditionally been considered one of the main priorities in agriculture. In this case the main national source of traditional raw meat materials is lamb and horse meat. The solution of a food problem about providing the population of the country with high-grade food protein, expansion of the range of food, increase of their biological and food value, and also creation of products meeting the requirements of a healthy food of the population, are actual problems of modem society. One of the available ways to solve these problems is the development of technology for production of various products combined with physico-biological technologies. In this regard, particular interest is creation of the combination of meat and vegetable raw materials. The aim is to develop the technology of molded meat product with the use of plant materials.
文摘Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt （1%, 2% and 3% w/w） and cane sugar （3%, 6% and 9% w/w）, and three replications were used in this study. The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as it＇s aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content： 7.11%, aw： 0.354, salt content： 8.17%, total sugar content： 16.91%, texture： 0.0107 kiloNewton and panelists scores tbr texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid （7.34%） followed by Aspartic acid （4.15%）, Lysine （3.30%） and Leucine （3.22%）. It can be concluded that to get the best spicy dried beef, the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.
