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Development And Evaluation Of Time-Temperature Integrator Formonitoring High Temperature Thawing Of Frozen Buffalo Meat, Vishnuraj Mangalathu Rajan, Kandeepan Gurunathan, Vivek Shukla
Development And Evaluation Of Time-Temperature Integrator Formonitoring High Temperature Thawing Of Frozen Buffalo Meat, Vishnuraj Mangalathu Rajan, Kandeepan Gurunathan, Vivek Shukla
Turkish Journal of Veterinary & Animal Sciences
Research was undertaken to develop an enzyme-substrate-based time-temperature integrator (TTI) for monitoring higher temperature thawing of frozen buffalo meat. Alpha-amylase and iodine-starch complex were standardized for enzyme-substrate combinations and process optimization and packed in 2 × 2 cm LDPE bags. The meat samples were packed in polystyrene trays with cling film overwrap and frozen at -18 ± 1 °C. Each sample had a sticker-type TTI attached to the surface of the package. The frozen samples were subjected to temperature abuse at 25 ± 1 °C and 37 ± 1 °C, keeping a control at 4 ± 1 °C. On higher …
Influence Of Dietary Vitamin D3 Supplementation On The Color Changes In Longissimus Lumborum, Vastus Lateralis, Semitendinosus, And Semimembranosus Beef Muscles, Urszula Karolina Rafalska
Influence Of Dietary Vitamin D3 Supplementation On The Color Changes In Longissimus Lumborum, Vastus Lateralis, Semitendinosus, And Semimembranosus Beef Muscles, Urszula Karolina Rafalska
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to determine the effect of dietary vitamin D3 supplementation on changes in color and heme pigment (myoglobin and metmyoglobin) in 4 beef muscles. The muscles came from 48 crossbred bulls that were subjected to supplementation with vitamin D3 at 4 different doses: 0.0 (control group), 3.5, 7.0, and 10.0 x 106 IU. The 3.5 x 106 IU dose was administered daily for 6 days, before the morning feeding. Four days before slaughter, the supplementation was withdrawn. The dose of 7.0 and 10.0 x 106 IU was administered for 3 days and withdrawn 7 days …