Displaying publications 201 - 220 of 354 in total

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  1. Fulltext Food safety knowledge, attitude, and practice toward compliance with abattoir laws among the abattoir workers in Malaysia
    Abdullahi A, Hassan A, Kadarman N, Saleh A, Baraya YS, Lua PL
    Int J Gen Med, 2016;9:79-87.
    PMID: 27110137 DOI: 10.2147/IJGM.S98436
    Foodborne diseases are common in the developing countries due to the predominant poor food handling and sanitation practices, particularly as a result of inadequate food safety laws, weak regulatory structures, and inadequate funding as well as a lack of appropriate education for food-handlers. The most frequently involved foods in disease outbreaks are of animal origin. However, in spite of the adequate legislation and laws governing the abattoir operation in Malaysia, compliance with food safety requirements during meat processing and waste disposal is inadequate. Therefore, the present study was designed to assess the food safety knowledge, attitude, and practice toward compliance with abattoir laws among the workers in Terengganu, Malaysia.
    Matched MeSH terms: Meat
  2. Fulltext A preliminary study for developing operator manual for ruminant abattoirs on prevention of foodborne diseases and halal compliance
    Myat Min @ Mohd Omar, Abdulrezak Abdulahi Hashi, Ridhwan Abdul Wahab, Intan Azura Shahdan, Mohd Hishammfariz Mohd Amin, Niza Shamsuddin
    International Journal of Allied Health Sciences, 2018;2(3):528-536.
    MyJurnal
    Foodborne diseases (FBD) can occur along the whole series of food production from the sources and processing until serving for consumers. Among the sources of food, meat is a major concern since it is come from animal origin where the pathogens might transmit to human and/or contaminate microbes from infected meat handlers to consumers at any time. Abattoir operators – managers and workers, and the authorities – Veterinary and Halal officers, play the key role in conversion of live food animals to healthy and edible halal meat and useful animal products fit for human consumption. Abattoir operators, abattoir operating procedures including animal handling and meat process need to abide the standard operating procedures (SOP) as guided by the authority for the safety of meat in meeting the requirements for public health. It is also to be in lines with the halal rules and regulations from the perspective of Islam so that to achieve halal food and products which are beneficial for both physical and spiritual. A number of researches have conducted in the prevalence of FBD but lack of prevention with combination of halal-compliance especially in ruminant abattoir areas. The researcher aims to do preliminary study for developing the required Operator Manual of Ruminant Abattoirs (OMRA) on prevention of FBD and also for halal compliance. This preliminary study will be looking into the process of ruminant abattoir by literature search if its premises, staffs, animal handling and the equipment used are in accordance with the halal compliance and prevention of FBD. From visiting two abattoirs and online data sources, gathering relevant information for ruminant abattoir and halal meat of Malaysia is done. Based on the preliminary findings, the three major accreditations of Malaysia which are MS1500:2009 guidelines of Department of Standards Malaysia, JAKIM (Jabatan Agama Kemajuan Islam Malaysia/ Department of Islamic Development Malaysia) 2008 & 2011 Malaysian halal meat protocols, and DVS (Department of Veterinary Services of Malaysia) code of veterinary practice 2012 respectively. They are compared and analyzed to get the required information for further developing OMRA for the benefits of meat industry, health ministry, global halal market authority and all consumers.
    Matched MeSH terms: Meat
  3. Fulltext Data on population density, growth, survival, water quality, larval stage index and ingestion rate of selected microalgae of portunids crabs at different feeding regimes
    Syafaat MN, Muhammad T, Abol-Munafi AB, Ikhwanuddin M
    Data Brief, 2019 Oct;26:104438.
    PMID: 31528675 DOI: 10.1016/j.dib.2019.104438
    Population density, growth, survival, water quality and larval stage index of purple mud crab, Scylla tranquebarica at different feeding regimes and the data on ingestion rate of chosen microalgae, survival and larval development of blue swimming crab, Portunus pelagicus are presented. A twenty days of S. tranquebarica larval culture from zoeal 1 until megalopa stage under two different feeding regimes of A) Rotifer, Artemia nauplii and shrimp meat and B) Rotifer, Artemia nauplii and artificial feed is shared. A method on investigation of individual larvae of P. pelagicus capability to catch four different types of microalgae within 24 h is also shared. Direct eye observation, data collected through the larval rearing culture of S. tranquebarica and further statistical analysis were done daily until the crabs reached the megalopa stage. The result obtained from the optimum density of selected microalgae fed by individual larvae of P. pelagicus will be combined with the highest survival rate and larval stage index to develop feeding schedule for crab larvae P. pelagicus. This dataset has not previously been published and is of great potential for further comparison with other - and future investigation of various feeding regimes affected the crab culture. The collected information could be used as a standard feeding regime for nursery and hatchery seed production of others portunids crabs. The data described in this article are available as a supplementary file to this article.
    Matched MeSH terms: Meat
  4. Fulltext Physico-chemical changes and microbiological quality of refrigerated broiler chicken meat slaughtered by two different methods
    Ahmed, H.O., Hassan, Z., Abdul Manap, M.N.
    International Food Research Journal, 2018;25(3):913-920.
    MyJurnal
    Slaughtering is the first step in meat processing. It involves killing an animal for the production of meat. Effectiveness of slaughter is determined by the amount of blood removed from the animal. This study aimed to compare the chemical changes and microbiological quality of broiler chicken meat slaughtered by Halal and Non-Halal slaughter methods during refrigerated storage. A total of sixty (60) broiler chickens were slaughtered by: i) Neck cutting (NC) - by severing the jugular veins, carotid arteries, trachea and the oesophagus according to the Islamic ritual method of slaughter and (ii) Neck poking (NP) - by poking the neck of the bird with a sharp object. Residual blood was quantified by measuring the haem iron content in the breast meat samples. Storage stability of chicken meat was evaluated by measuring the extent of lipid oxidation determined by thiobarbituric acid reactive substances (TBARS) and by assessing the microbiological quality of the meat. Haem iron content decreased significantly (P0.05) on chicken meat lipid oxidation at 1, 3, and 9 day of storage at 4oC. However, at 5 and 7 day of storage, significant differences (P
    Matched MeSH terms: Meat
  5. Fulltext Effects of corn supplementation on meat quality and fatty acid composition of Dorper lambs fed PKC-Urea treated rice straw
    Saeed OA, Sazili AQ, Akit H, Ebrahimi M, Alimon AR, Samsudin AA
    BMC Vet Res, 2019 Jul 08;15(1):233.
    PMID: 31286932 DOI: 10.1186/s12917-019-1976-8
    BACKGROUND: The increasing costs of feed has subsequently increased the costs of production of livestock, thereby decreasing the profit margin of this sector. The utilization of agro-industrial by-products has to some extent substitute some of the corn grains and soyabean meal, commonly used in animal feeds. In Malaysia, palm kernel cake (PKC) is a by-product of the oil palm industry and is frequently used to supply both crude protein (14-16% CP) and energy (11 MJ/kg) in ruminants. The energy and protein content are adequate for maintenance in the majority of ruminants. However, highly available energy supplementation is known to improve growth performance and protein deposition. This study was carried out to determine the effect on the quality of meat and fatty acid composition of the semitendinosus (ST), supraspinatus (SS), and longissimus lumborum (LL) muscles of Dorper lambs by including corn as an energy source in a basal diet of PKC urea-treated rice straw.

    RESULTS: The results show that the LL muscle-drip loss was greater in animals supplemented with 5% corn compared to the other groups. Higher pH values of SS and LL muscles were observed in animals supplemented with 5 and 10% corn. Furthermore, the L* value of ST muscle was increased in lambs fed on 5% corn while, reduced in those fed on 0% corn, but the a* and b* values were not significantly different in the treatment groups. The fatty acid composition of the SS muscles showed that lambs fed on 10% corn had higher levels of sum PUFA n-3 compared to those fed on 0% corn. The concentration of C18:1trans11 and CLA c12 t10 in ST muscle from the lambs fed on supplemented diets were higher than those of the controls.

    CONCLUSION: This study has concluded the supplementation of corn as a source of energy into a PKC urea-treated rice straw-based diet increased the PUFA concentrations of muscles as compared to control groups.

    Matched MeSH terms: Meat
  6. Fulltext Green Synthesis and Characterization of Pullulan Mediated Silver Nanoparticles through Ultraviolet Irradiation
    Khan MJ, Kumari S, Shameli K, Selamat J, Sazili AQ
    Materials (Basel), 2019 Jul 26;12(15).
    PMID: 31357398 DOI: 10.3390/ma12152382
    Nanoparticles (NPs) are, frequently, being utilized in multi-dimensional enterprises. Silver nanoparticles (AgNPs) have attracted researchers in the last decade due to their exceptional efficacy at very low volume and stability at higher temperatures. Due to certain limitations of the chemical method of synthesis, AgNPs can be obtained by physical methods including sun rays, microwaves and ultraviolet (UV) radiation. In the current study, the synthesis of pullulan mediated silver nanoparticles (P-AgNPs) was achieved through ultraviolet (UV) irradiation, with a wavelength of 365 nm, for 96 h. P-AgNPs were formed after 24 h of UV-irradiation time and expressed spectra maxima as 415 nm, after 96 h, in UV-vis spectroscopy. The crystallographic structure was "face centered cubic (fcc)" as confirmed by powder X-ray diffraction (PXRD). Furthermore, high resolution transmission electron microscopy (HRTEM) proved that P-AgNPs were covered with a thin layer of pullulan, with a mean crystalline size of 6.02 ± 2.37. The average lattice fringe spacing of nanoparticles was confirmed as 0.235 nm with quasi-spherical characteristics, by selected area electron diffraction (SAED) analysis. These green synthesized P-AgNPs can be utilized efficiently, as an active food and meat preservative, when incorporated into the edible films.
    Matched MeSH terms: Meat
  7. Fulltext Antibacterial activity of ethanolic Piper cubeba L. extract against Escherichia coli and its effect on microbiological quality of raw chicken meat during storage
    Fazly Ann, Z., Rukayadi, Y.
    International Food Research Journal, 2019;26(3):933-944.
    MyJurnal
    Piper cubeba L. is traditionally recognised as flavouring ingredient in various types of foods and has been used to marinate meat. Scientifically, it has been reported to possess various valuable nutritional and pharmacological properties including antimicrobial potential. The aim of the present work was to determine the antibacterial activity of ethanolic P. cubeba L. extract against Escherichia coli and its effect on the microbiological quality of raw chicken meat during storage. Disc diffusion assay was done and resulted in 8.40 ± 0.10 mm of inhibition zone. The bacteriostatic and bactericidal effects of the extract were determined at 0.63 ± 0.00 mg/mL and 1.25 ± 0.00 mg/mL of concentration by MIC and MBC methods, respectively. The killing time was recorded at 2 × MIC (1.25 mg/mL) for 4 h. The application of the extract on chicken meat samples showed reduction in TPC and E. coli count with the observed optimum condition at 5.00% concentration stored at -18°C for 14 days based on the consistent reduction. Sensory attributes acceptability evaluation by 9-point hedonic scale showed acceptable score for colour, odour, texture and overall acceptability of the treated raw chicken meat samples. The findings implies that P. cubeba L. can be listed as one of the alternatives to reduce the bacterial load of raw chicken meat prior to cooking which is very important in ensuring food safety as well as reducing the occurrence of foodborne poisoning associated with chicken meat.
    Matched MeSH terms: Meat
  8. Fulltext The employment of q-PCR using specific primer targeting on mitochondrial cytochrome-b gene for identification of wild boar meat in meatball samples
    Aina GQ, Erwanto Y, Hossain M, Johan MR, Ali ME, Rohman A
    J Adv Vet Anim Res, 2019 Sep;6(3):300-307.
    PMID: 31583226 DOI: 10.5455/javar.2019.f348
    Objective: The objective of this study was to employ real-time or quantitative polymerase chain reaction (q-PCR) using novel species specific primer (SSP) targeting on mitochondrial cytochrome-b of wild boar species (CYTBWB2-wb) gene for the identification of non-halal meat of wild boar meat (WBM) in meatball products.

    Materials and Methods: The novel SSP of CYTBWB2-wb was designed by our group using PRIMERQUEST and NCBI software. DNA was extracted using propanol-chloroform-isoamyl alcohol method. The designed SSP was further subjected for validation protocols using DNA isolated from fresh meat and from meatball, which include specificity test, determination of efficiency, limit of detection and repeatability, and application of developed method for analysis of commercially meatball samples.

    Results: The results showed that CYTBWB2-wb was specific to wild boar species against other animal species with optimized annealing temperature of 59°C. The efficiency of q-PCR obtained was 91.9% which is acceptable according to the Codex Allimentarius Commission (2010). DNA, with as low as 5 pg/μl, could be detected using q-PCR with primer of CYTBWB2-wb. The developed method was also used for DNA analysis extracted from meatball samples commercially available.

    Conclusion: q-PCR using CYTBWB2-wb primers targeting on mitochondrial cytochrome-b gene (forward: CGG TTC CCT CTT AGG CAT TT; Reverse: GGA TGA ACA GGC AGA TGA AGA) can be fruitfully used for the analysis of WBM in commercial meatball samples.

    Matched MeSH terms: Meat
  9. Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication
    Aida AA, Che Man YB, Wong CM, Raha AR, Son R
    Meat Sci, 2005 Jan;69(1):47-52.
    PMID: 22062638 DOI: 10.1016/j.meatsci.2004.06.020
    A method for species identification from pork and lard samples using polymerase chain reaction (PCR) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gene has been developed. Genomic DNA of pork and lard were extracted using Qiagen DNeasy(®) Tissue Kits and subjected to PCR amplification targeting the mt cyt b gene. The genomic DNA from lard was found to be of good quality and produced clear PCR products on the amplification of the mt cyt b gene of approximately 360 base pairs. To distinguish between species, the amplified PCR products were cut with restriction enzyme BsaJI resulting in porcine-specific restriction fragment length polymorphisms (RFLP). The cyt b PCR-RFLP species identification assay yielded excellent results for identification of pig species. It is a potentially reliable technique for detection of pig meat and fat from other animals for Halal authentication.
    Matched MeSH terms: Red Meat
  10. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions
    Adzaly NZ, Jackson A, Kang I, Almenar E
    Meat Sci, 2016 Mar;113:116-23.
    PMID: 26656870 DOI: 10.1016/j.meatsci.2015.11.023
    The goal of this study was to validate the commercial feasibility of a novel casing formed from chitosan containing cinnamaldehyde (2.2%, w/v), glycerol (50%, w/w) and Tween 80 (0.2% w/w) under traditional sausage manufacturing conditions. Meat batter was stuffed into both chitosan and collagen (control) casings and cooked in a water bath. Before and after cooking, both casings were compared for mechanical, barrier, and other properties. Compared to collagen, the chitosan casing was a better (P≤0.05) barrier to water, oxygen, liquid smoke, and UV light. In mechanical and other properties, the chitosan casing had higher (P≤0.05) tensile strength, lower (P≤0.05) elongation at break and tensile energy to break, and better (P≤0.05) transparency whereas a similar (P>0.05) water solubility to the collagen casing. Overall, the chitosan casing was less affected by sausage manufacturing conditions than the collagen casing, indicating that chitosan casing has potential as an alternative to the current collagen casing in the manufacture of sausages.
    Matched MeSH terms: Meat Products
  11. Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking
    Teng H, Chen Y, Lin X, Lv Q, Chai TT, Wong FC, et al.
    Food Chem Toxicol, 2019 Jul;129:138-143.
    PMID: 31034934 DOI: 10.1016/j.fct.2019.04.043
    The aim of this study was to assess the inhibitory effects of Sonchus olearleu extract on the generation of heterocyclic amines in roasted pork patties cooked by pan-frying. All samples were cooked for two different durations (45 min and 105 min) under 200 °C and 230 °C. 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-ami- no-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinox-aline (4,8-DiMeIQx), harman, and norharman were detected and quantified. In patties cooked at 230 °C for 105 min, S. olearleu extract (0.5%) significantly inhibited the formation of IQ, harman, and norharman by 39%, 67%, and 63%, respectively. In contrast to IQ, the levels of harman and norharman were significantly reduced by the extracts tested. However, no such effects were observed for MeIQx and 4, 8-DiMeIQx. Notably, the inhibitory effect on heterocyclic amines is significantly correlated with the antioxidant potential and total phenolic content of S. olearleu extract.
    Matched MeSH terms: Red Meat
  12. Fulltext Effects of timed artificial insemination following estrus synchronization in postpartum beef cattle
    Malik A, Wahid H, Rosnina Y, Kasim A, Sabri M
    Open Vet J, 2012;2(1):1-5.
    PMID: 26623282
    The objectives of this study were to evaluate estrus response and pregnancy rates resulting from timed artificial insemination (AI) following estrus synchronization using CIDR in postpartum beef cattle. A total of 100 cows were randomly divided into three groups. Groups 1, 2 and 3 were artificially inseminated at 48-50 h (n=30), 53-55 h (n=30) and 58-60 h (n=40) after CIDR removal, respectively. Estrus synchronization was carried out using a CIDR containing 1.38 mg progesterone. All cows were given 2 mg estradiol benzoate, intramuscularly on the day of CIDR insertion (D 0). The CIDR was removed after 8 days and 125 μg of prostaglandin F2α (PGF2α) was injected intramuscularly. One day after CIDR removal all cows were given 1 mg of estradiol benzoate intramuscularly (D 9). Cows were observed visually for estrus after removal of CIDR. Between 30 and 32 days after timed AI, pregnancy was determined using transrectal ultrasonography. The first estrus observation which is approximately 32 h after CIDR removal showed no significant difference (P>0.05) among the three groups. The onset response of estrus after 32 h removal of CIDR was less than 10% in all three groups 6.6% (G1), 6.8% (G2) and 7.3% (G3). Furthermore, percentages of estrus response (D 10) following CIDR removal were 76.6%, 75.0% and 77.5%. The difference between on D 9 and D 10 estrus response were statistically significant (P<0.05). The pregnancy rates were 23.3% (G1), 26.6% (G2) and 37.5% (G3), which were not significant (P>0.05).
    Matched MeSH terms: Red Meat
  13. Fulltext Application of supercritical carbon dioxide (SC-CO2 ) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
    Ismail Fitry Mohammad Rashedi, Safiullah Jauhar, Chong, ?Gun Hean, Nor Khaizura Mahmud @ Ab Rashid, Wan Zunairah Wan Ibadullah
    International Food Research Journal, 2020;27(1):103-110.
    MyJurnal
    Supercritical carbon dioxide (SC-CO2 ) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2 -treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2 -treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality.
    Matched MeSH terms: Meat
  14. Thermal Behavior of Selected Starches in Presence of Other Food Ingredients Studied by Differential Scanning Calorimetery (DSC)-Review
    Elgadir MA, Bakar J, Zaidul ISM, Rahman RA, Abbas KA, Hashim DM, et al.
    Compr Rev Food Sci Food Saf, 2009 Jul;8(3):195-201.
    PMID: 33467796 DOI: 10.1111/j.1541-4337.2009.00078.x
      This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [To ], peak [Tp ], and conclusion [Tc ]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization.
    Matched MeSH terms: Meat
  15. Fulltext Pulse Crop Genetics for a Sustainable Future: Where We Are Now and Where We Should Be Heading
    Sahruzaini NA, Rejab NA, Harikrishna JA, Khairul Ikram NK, Ismail I, Kugan HM, et al.
    Front Plant Sci, 2020;11:531.
    PMID: 32431724 DOI: 10.3389/fpls.2020.00531
    The last decade has witnessed dramatic changes in global food consumption patterns mainly because of population growth and economic development. Food substitutions for healthier eating, such as swapping regular servings of meat for protein-rich crops, is an emerging diet trend that may shape the future of food systems and the environment worldwide. To meet the erratic consumer demand in a rapidly changing world where resources become increasingly scarce due largely to anthropogenic activity, the need to develop crops that benefit both human health and the environment has become urgent. Legumes are often considered to be affordable plant-based sources of dietary proteins. Growing legumes provides significant benefits to cropping systems and the environment because of their natural ability to perform symbiotic nitrogen fixation, which enhances both soil fertility and water-use efficiency. In recent years, the focus in legume research has seen a transition from merely improving economically important species such as soybeans to increasingly turning attention to some promising underutilized species whose genetic resources hold the potential to address global challenges such as food security and climate change. Pulse crops have gained in popularity as an affordable source of food or feed; in fact, the United Nations designated 2016 as the International Year of Pulses, proclaiming their critical role in enhancing global food security. Given that many studies have been conducted on numerous underutilized pulse crops across the world, we provide a systematic review of the related literature to identify gaps and opportunities in pulse crop genetics research. We then discuss plausible strategies for developing and using pulse crops to strengthen food and nutrition security in the face of climate and anthropogenic changes.
    Matched MeSH terms: Meat
  16. Fulltext Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation
    Hayat MN, Kaka U, Sazili AQ
    Foods, 2021 Apr 16;10(4).
    PMID: 33923538 DOI: 10.3390/foods10040874
    Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at -18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.
    Matched MeSH terms: Meat
  17. Fulltext Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution
    Nurhani Fatihah Mohd Hanifah, Hanis Nadia Yahya, Norlelawati Arifin
    Malaysian Journal of Science, Health & Technology, 2021;7(1):34-42.
    MyJurnal
    Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

    Matched MeSH terms: Meat Products
  18. Fulltext Evaluation of trace elements iron, zinc, copper and lead in the diet of female university students
    Malays J Nutr, 1995;1(1):-.
    MyJurnal
    Food consumption of 50 female students in Universiti Kebangsaan Malaysia was recorded for 7 days. Foods and drinks most frequently consumed were selected for analysis of iron, zinc, copper and lead content. The mean daily intakes of energy, protein, carbohydrate and fat among the students are 6.5±1.4 MJ (1550±335 kcal), 59.8±18.5g. 227. 1±54.6 g and 46.0±11.5 g respectively. This diet contributed 19.6±6.4 mg Fe, 7.0±2.0 mg Zn and 1.6±0.6 mg Cu per day which were lower than the Malaysian RDA for Fe and US RDA for Zn, while Cu is within the recommended range. The main sources of these minerals in the student’s diet were rice, rice products, meat and animal products. Lead concentration in the diet (134±77 ug/day) is below the acceptable daily intake (ADI) value suggested by Codex Alimentarius Commission (1984). This study indicated concern regarding the low intake of the essential trace elements on long term basis among the students.
    Matched MeSH terms: Meat
  19. Fulltext Prevalence of Ectoparasitism on Small Ruminants in Kelantan, Malaysia
    Syamsul VS, Okene IA, Yahya SNC, Hamdan RH, Lee SH, Tan LP
    Trop Life Sci Res, 2020 Apr;31(1):45-56.
    PMID: 32963710 DOI: 10.21315/tlsr2020.31.1.3
    Kelantan is a chiefly agrarian state with abundant small-holder ruminant farms in the East Coast economic Region of Malaysia. Ectoparasitism affects small ruminant production in Malaysia. It often causes reduction in meat quality and milk production which affect the farmers' income. To date, no report for the prevalence of ectoparasitism on small ruminant in Kelantan compared to other state in Malaysia. This study aims to determine the prevalence and associated risk factor of ruminant ectoparasitism in Kelantan. Ectoparasites were collected by manual picking and skin scrapping from 462 sheep and goats in Kelantan between April and September 2017 (during dry season). 60% of the sampled animals were infested with at least one species of the ectoparasites. In this study, lice and ticks were the most prevalent ectoparasites on small ruminant, which were 43.64% and 22.98%, respectively. The high biotic potential of lice population on host might be one of the factors they become the most prevalent species found on the animals. There was no significant relationship between ectoparasitism prevalence and species of small ruminants (χ2 = 1.12, p = 0.293). However, there was significant variations in prevalence between the regions where the animals were sampled from (χ2 = 30.25, p = 0.002) and farm management system for both species. This present study provides baseline epidemiological data on the prevalence of ectoparasitism in small ruminant. This information is useful for the formulation of prevention and control measures in order to enhance ruminant productivity in Kelantan.
    Matched MeSH terms: Meat
  20. Fulltext Daily foraging pattern and proteinaceous food preferences of Solenopsis geminata (Fabricius) (Hymenoptera:Formicidae)
    Norasmah B, Abu Hassan A, Che Salmah MR, Nurita AT, Nur Aida H
    Trop Biomed, 2006 Dec;23(2):134-9.
    PMID: 17322814
    A field study on foraging activity and proteinacous food preference was performed on the tropical fire ant (Solenopsis geminata) (Fabricius) at the School of Biological Sciences and Desasiswa Bakti Permai, Universiti Sains Malaysia (USM), Penang. Foraging activity studies of 4 colonies of S. geminata were conducted in the field for 24 hours. Foraging activity significantly increased 4 hours before sunset and maximum foraging occurred at midnight until early morning. Three types of proteinacous food; anchovy, meat and egg yolk were tested among the five colonies of S. geminata in the field. The egg yolk was the most preferred food (100%) followed by meat (31%) and anchovy (15%).
    Matched MeSH terms: Meat
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