Open Access. Powered by Scholars. Published by Universities.®
- Institution
- Publication Type
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Influence Of Calcium Metabolism On Meat Tenderness In Heiferettes, Kelly W. Bruns, Robbi H. Pritchard
Influence Of Calcium Metabolism On Meat Tenderness In Heiferettes, Kelly W. Bruns, Robbi H. Pritchard
South Dakota Beef Report, 2005
Forty beef-type heiferettes (initial BW=1016 ± 93 lb) were used to evaluate the influence of dietary calcium depletion followed by dietary repletion prior to slaughter on carcass and meat quality traits. Treatments were 1.) control - feed calcium diet for duration of trial (13 hd); 2.) calcium depleted 14 days followed by one feeding of replete diet 20 h prior to slaughter (13 hd); 3.) calcium depleted 14 days followed by two feedings of repleted diet 20 h and 44 h before harvest (14 hd). Heifers were sorted on condition and weight from a larger population of 280 head. Heiferettes …
Effects Of Deboning Methods On Chemical Composition And Some Properties Of Beef And Turkey Meat, Meltem Serdaroğlu, Gülen Turp Yildiz, Neri̇man Bağdatlioğlu
Effects Of Deboning Methods On Chemical Composition And Some Properties Of Beef And Turkey Meat, Meltem Serdaroğlu, Gülen Turp Yildiz, Neri̇man Bağdatlioğlu
Turkish Journal of Veterinary & Animal Sciences
The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major …