The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes.
The aim of this study was to compare the quality of ...plain yogurt made from cow milk (n = 10) and its plant-based analog made from coconut flesh extract (n = 14). Coconut yogurt alternatives were divided into 2 experimental groups based on differences in their color, which were noted after the packages had been opened. The first group included products with a typical white color (n = 8), and the second group comprised products with a grayish pink color (n = 6) that developed as a result of oxidative processes. In comparison with its plant-based analog, plain yogurt was characterized by higher values of lightness (L*), yellowness (b*) and chroma (C*), higher titratable acidity, a higher content of retinol and α-tocopherol, higher nutritional value of fat, and lower values of water-holding capacity (WHC) and redness (a*). Plain yogurt had lower volatile acidity than its plant-based analog with a grayish pink color. A comparison of yogurt analogs with different colors revealed that the product with a grayish pink color was characterized by a lower value of L*, and higher values of a*, b*, C*, and pH. An analysis of its fatty acid profile demonstrated that it also had a higher proportion of C14:0 and C18:1 cis-9; higher total monounsaturated fatty acids content; a lower proportion of C10:0, C12:0, and C18:2; a lower total content of polyunsaturated fatty acids (PUFA) and essential fatty acids; and a lower ratio of PUFA to saturated fatty acids. The yogurt analog with a grayish pink color had a lower total content of tocopherol isoforms than the remaining products. The yogurt analog with a white color had the highest WHC and γ-tocopherol content. Consumers should be aware of the fact that coconut yogurt alternatives may have nonstandard quality attributes. The differences between such products and yogurt made from cow milk should be explicitly communicated to consumers so that they could make informed purchasing decisions.
•Meat quality parameters of the wild and farm-raised fallow deer were analyzed.•Our findings may suggest that meat from wild fallow deer has more desirable properties.•Further research is needed to ...validate this hypothesis.
The objective of the present study was to determine the chemical composition as well as the physicochemical and sensory properties of meat (Longissimus lumborum muscle) from wild fallow deer (Dama dama L.) bucks shot during a hunt in forests of north-eastern Poland (n=11) and farm-raised fallow deer bucks (n=14) slaughtered on a farm in north-eastern Poland. It was found that the number of samples with pHu higher than 6.0 accounted for 57% of all samples collected in the group of farmed-raised fallow deer. Meat samples with pH>6.0 were not taken into consideration while evaluating meat quality. Meat from wild fallow deer, compared with farmed animals, was characterized by a higher (P≤0.01) content of fat, a higher (P≤0.01) calorific value, a more desirable fatty acid profile, including higher (P≤0.05) concentrations of unsaturated fatty acids, lower (P≤0.01) average pHu values, lower (P≤0.05) lightness (L*) and higher (P≤0.01) color saturation resulting from a higher contribution of redness (P≤0.01) and yellowness (P>0.05). Meat from wild fallow deer received also higher scores for aroma desirability (P≤0.01), taste desirability (P≤0.05), juiciness (P≤0.05) and lower (P≤0.01) scores for tenderness.
The experimental materials comprised 44 hybrid female (Polish Large White x Polish Landrace) x male Duroc growing-finishing pigs. The animals were randomly divided into two groups: 24 pigs were ...slaughtered immediately after transport and 20 pigs were slaughtered after a 24-hour rest period in the lairage. The meat content of pork carcasses, carcass dressing percentage, the proximate chemical composition, physicochemical and sensory properties of meat and shear force values were determined. Serum creatine kinase activity and cortisol levels were determined in blood samples collected before transport and during carcass bleeding. Pigs slaughtered immediately after transport, compared with those slaughtered after a 24-hour rest period, were characterized by a higher meat content of the carcass and a higher carcass dressing percentage. Pre-slaughter handling had no effect on pork quality. The incidence of normal-quality meat, partially PSE (pale, soft, exudative) meat and PSE meat was similar in both groups. Chemical analysis showed that the content of dry matter, total protein, fat and minerals in meat was comparable in both groups. As regards the functional properties of the pork, samples from the carcasses of pigs that had rested before slaughter had a higher contribution of the red color component. Meat from pigs slaughtered immediately after transport had more desirable sensory properties. Pre-slaughter resting had a significant effect on those analyzed physiological parameters which were found to be good indicators of pre-slaughter stress. Serum creatine kinase activity and cortisol levels were higher in blood samples collected after transport (during carcass bleeding) than in samples collected before transport, pointing to a strong stress response of animals to pre-slaughter treatment. The decrease in serum cortisol levels in blood samples collected during bleeding from the carcasses of pigs slaughtered after a 24-hour rest period, compared with samples collected from animals slaughtered immediately after transport, suggests that rest before slaughter alleviated stress induced by pre-slaughter handling operations.
The study involved 70 sows slaughtered after the first farrowing. The carcass dressing percentage and the percentage content of primal cuts in the carcass were evaluated. Samples of m. longissimus ...dorsi were taken to determine the chemical composition and the physicochemical and sensory properties of the pork. Primiparous sows were divided into five groups, based on the number of piglets they had nursed, i.e. from 11 to 13 piglets, 10 piglets, 9 piglets, 8 piglets, and from 4 to 7 piglets. It was found that among sows culled after the first farrowing a higher carcass dressing percentage and a higher percentage content of neck and loin in the carcass can be expected in those nursing a lower number of piglets (up to 8). An analysis of the pork quality revealed a similar content of chemical components. Only the mineral content of the carcass was lower in the group of sows that had nursed the fewest piglets. Meat from sows that had nursed fewer piglets was characterized by a higher water-holding capacity, a brighter color and a lower aroma intensity, and it received higher scores for juiciness and palatability.
The results of laboratory analyses, including the proximate composition, physicochemical and sensory properties of meat from the studied pigs, point to its high processing suitability and eating ...quality. Hematological indicators in the blood of the analyzed animal groups were within the reference ranges, excluding MCHC levels which were somewhat elevated. Significant differences were observed in Hb, HCT, MCV, MCH, MCHC and WBC values, subject to the meat content of the carcass. Biochemical parameters such as glucose concentrations, ALT and AST activity levels varied considerably between groups, and average ALT values somewhat exceeded the norm for the species. These results, including significant variations in selected parameters, can probably be attributed to homeostatic changes in pigs during intensive growth.
A feeding trial was performed on 1400 Big-6 turkey toms divided into experimental groups subject to the use of dietary supplements. The ain of this study was to evaluate the efficacy of the probiotic ...supplement Bactocell, containing lactic acid bacteria Pediococcus acidilactici, and lactose, administered to turkeys separately or in combination, as well as a formic acid supplement. The addition of the probiotic under test (lactic acid bacteria Pediococcus acidilactici) to diets for turkeys contributed to higher daily gains and lower feed consumption per kg weigh gain only during the first 12 weeks of their life. Diet supplementation with lactic acid bacteria and lactose reduced mortality rates. A slaughter value analysis revealed only a slightly (by approximately 1%) higher content of breast muscle and a lower content of thigh muscle in birds fed diets supplemented with lactic acid bacteria. Turkeys receiving lactic acid bacteria or lactose and a combination of both these supplements were characterized by a higher fat content of meat and slightly lower pH values, whereas meat from turkeys fed lactose-supplemented diets was darker in color. The addition of formic acid Acidum formicum to diets for turkeys contributed only to lower mortality rates.
The objective of the research performed was to determine the slaughter value and some physical-chemical parameters of m. biceps femoris (pH, colour in the CIE L*a*b* system, drip loss, thermal ...shrinkage). The research material comprised 61 Californian rabbits and 17 White New Zealand rabbits aged 110 days and originating from the same animal breeding farm. After the completed fattening, the rabbits slaughtered. It was proved that the dressing yield of the Californian rabbits was by 2,05 percent and 1,58 percent respectively, higher than of the White New Zealand rabbits. No statistically significant differences were found between the mean values of muscle tissue acidity measured 45 minutes and 24 hours post mortem. The statistically significant differences were found between the mean values of drip loss and thermal shrinkage of the muscles of the experimental groups analyzed. The Biceps femoris of the New Zealand White rabbits were characterized by a higher per cent content of red colour component, and this fact was proved statistically
The investigations were performed on carcasses of Black-and-White cows classified according to the official Europ system into conformation classes R, O, and P, as well as into fat classes 2, 3 and 4. ...The basic chemical composition of meat and its physicochemical and sensory properties were determined based on the samples collected from m. longissimus dorsi. The investigations showed that the weight of cow half-carcasses classified into class R was approximately by 20 kg and by 50 kg bigger than the weight of half-carcasses classified into class O and P, respectively. The percentage content of dry matter and total protein in meat was comparable in the of all the carcasses, but the meat from carcasses of classes O and P contained significantly more fat than the meat from carcasses of class R
The studies were carried out with 25 heifers of Black-and-White (BW) breed and 21 heifers from Limousine bulls and BW cows crosses. After gaining the body mass of about 320 kg, the heifers were ...assigned to two groups: control group fed ad libitum silage and 2 kg of rich mix, and experimental group where heifers received additionally 0.4 kg of concentrate B from Land O'Lakes company. When this stage of fattening was finished (after about 4 months), 20 heifers were slaughtered immediately after transport and 26 heifers were slaughtered after 24 h preslaughter starvation
The studies were carried out with 10 steers and 11 bulls being fattened semi-intensively to body weight of about 500 kg. After the fattening was finished, the animals were slaughtered and evaluated. ...The studies showed that daily gains and slaughter - yield index were higher for bulls than steers and that percentage of culinary elements in bul, and steer were similar. The steer meat had more dry matter and fat, lighter colour and better pH value than bull meat
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