Displaying publications 41 - 60 of 360 in total

Abstract:
Sort:
  1. Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder
    Santana P, Huda N, Yang TA
    J Food Sci Technol, 2015 Mar;52(3):1507-15.
    PMID: 25745219 DOI: 10.1007/s13197-013-1145-1
    The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P 
    Matched MeSH terms: Meat Products
  2. Fulltext Tenderness and cooking loss in meat of male dorper sheep weaned at different ages
    Norhayati, Z., Wan Zahari, M., Shanmugavelu, S., Dzulfazly, A.
    Jurnal Veterinar Malaysia, 2019;31(1):43-44.
    MyJurnal
    This study was conducted to evaluate the meat quality of Dorper sheep weaned at different ages. 3 cuts of sirloin from 3 animals in each treatment groups were used in this study. 9 lambs were grouped into 3 different weaning groups (G1,G2, G3) of 30, 60 and 90 days, respectively. G3 was served as control group based on current practice. When the animals reached the age of 270 days, 3 out of 9 lambs from each of the treated groups were slaughtered for meat quality analysis. Results from this study shows no significant (P
    Matched MeSH terms: Meat
  3. Preparation and characterization of curdlan/nanocellulose blended film and its application to chilled meat preservation
    Qian Y, Bian L, Wang K, Chia WY, Khoo KS, Zhang C, et al.
    Chemosphere, 2021 Mar;266:128948.
    PMID: 33220979 DOI: 10.1016/j.chemosphere.2020.128948
    In this study, to improve the mechanical and thermal properties of curdlan film, a curdlan/nanocellulose (NC) blended film was prepared and characterized for the first time. NC was successfully prepared from microcrystalline cellulose (MCC) with NaOH/urea treatment. The particle size of NC was observed to be 70-140 nm by cryo-electron microscope (cryo-EM). The blended film was prepared by adding the NC to curdlan solution. The tensile strength (TS) of the blended film reached the maximum value of 38.6 MPa, and the elongation at break (EB) was 40%. The DSC curve showed that the heat absorption peak of the film was 240 °C, indicating that the blended film has good temperature stability. Additionally, some other film properties were also improved, including gas barrier properties and transparency. Obvious morphological and molecular differences between the blended film and the pure curdlan film were discovered by SEM and FTIR analysis. Finally, the blended film was used for the preservation of chilled meat and extended the storage time of meat to 12 days. These results provided a theoretical basis for future application and development of biodegradable film.
    Matched MeSH terms: Meat
  4. Fulltext Automatic meat slicing machine
    Nor’ain Senin, Noorhidayah Ramli, Mai Noor Asiah Tan Zalilah
    Journal of Engineering and Science Research, 2018;2(5):49-54.
    MyJurnal
    A new innovation has been created which is called AUTOMATIC MEAT SLICING (AMS) MACHINE. The main purpose of the machine creation is to replace the old-style method in slicing the chicken meat to modern method. BABARITTOS DELIGHT supplies Tortillas Wrap to the latest trend of Food & Beverage (F&B) business called Food Truck. The main ingredient of Burritos is slices of boneless chicken meat, where each slice is approximately has to be 5 mm thick. Formerly, the slicing procedure used a normal cutting knife and its production rate was truncated as the demands of the Burritos are going higher by days. This method requires 3 to 4 workers to team up to complete the 30 kg boneless chicken meat to be cut into roughly 5 mm per slice within one and half hour. The AMS machine is predominant to help the company to grow the output of sliced meat and at the same time can reduce the number of workers. The usage of AMS machine is only required one worker for the operation and the output can be up to 30kg per 30mins, which is actually can end up almost 3 times quantity of output and 3 times labor cost-saving. Meanwhile the quality of the sliced meat is much enhanced as most of the slice meat is precisely 5mm thick. The AMS concept design is cutting the meat using several circular cutting blades, where the chicken will be put on the moving conveyor and finally will fall onto the hygienic tray.
    Matched MeSH terms: Meat
  5. A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia
    Sabow AB, Sazili AQ, Zulkifli I, Goh YM, Ab Kadir MZ, Abdulla NR, et al.
    Meat Sci, 2015 Jun;104:78-84.
    PMID: 25732178 DOI: 10.1016/j.meatsci.2015.02.004
    The study assessed the effect of conscious halal slaughter and slaughter following minimal anesthesia on bleeding efficiency of goats and keeping quality of goat meat. Ten Boer cross bucks were divided into two groups and subjected to either halal slaughter without stunning (HS) or minimal anesthesia prior to slaughter (AS). The blood lost during exsanguination was measured. Residual blood was further quantified by determination of hemoglobin and myoglobin content in longissimus lumborum muscle. Storage stability of the meat was evaluated by microbiological analysis and lipid oxidation. Blood loss at exsanguination, residual hemoglobin and lipid oxidation were not significantly different (p>0.05) between HS and AS. Lactic acid bacteria was the only microbe that was significantly elevated after 24h of storage at 4°C in the AS group. In conclusion, slaughtering goats under minimal anesthesia or fully conscious did not affect bleeding efficiency and keeping quality of goat meat.
    Matched MeSH terms: Meat/analysis*; Meat/microbiology; Meat/standards
  6. Polymerase chain reaction assay targeting cytochrome b gene for the detection of dog meat adulteration in meatball formulation
    Rahman MM, Ali ME, Hamid SB, Mustafa S, Hashim U, Hanapi UK
    Meat Sci, 2014 Aug;97(4):404-9.
    PMID: 24769096 DOI: 10.1016/j.meatsci.2014.03.011
    A polymerase chain reaction (PCR) assay for the assessment of dog meat adulteration in meatballs was developed. The assay selectively amplified a 100-bp region of canine mitochondrial cytochrome b gene from pure, raw, processed and mixed backgrounds. The specificity of the assay was tested against 11 animals and 3 plants species, commonly available for meatball formulation. The stability of the assay was proven under extensively autoclaving conditions that breakdown target DNA. A blind test from ready to eat chicken and beef meatballs showed that the assay can repeatedly detect 0.2% canine meat tissues under complex matrices using 0.04 ng of dog DNA extracted from differentially treated meatballs. The simplicity, stability and sensitivity of the assay suggested that it could be used in halal food industry for the authentication of canine derivatives in processed foods.
    Matched MeSH terms: Meat/analysis; Meat Products/analysis*
  7. Do different vaccination regimes affect the growth performance, immune status, carcase characteristics and meat quality of broilers?
    Chung ELT, Alghirani MM, Kamalludin MH, Nayan N, Jesse FFA, Wei OTA, et al.
    Br Poult Sci, 2021 Feb;62(1):32-37.
    PMID: 32875813 DOI: 10.1080/00071668.2020.1817327
    1. A vaccination regime is a schedule for the administration of vaccines which may vary according to country or even by farm. This study aimed to measure the production and health performance of broilers treated with different vaccination regimes. 2. A total of 108 Cobb 500 broiler birds were randomly divided into three treatment groups, with six replicates consisting of six birds per replicate. Each treatment group was administered with different vaccination regimes against Newcastle Disease (ND), Infectious Bronchitis (IB) and Infectious Bursal Disease (IBD). Treatment 1 (T1) broilers were vaccinated against ND+IB and IBD on days 7 and 14 of age, respectively (control); Treatment 2 (T2) broilers were vaccinated against ND+IB on days 3 and 7 of age, and IBD on day 14; and Treatment 3 (T3) broilers were vaccinated against ND+IB on days 7 and 21 and IBD on day 14. Throughout the 42-day study period, data and samples were collected to determine the growth performance, immune status, carcase characteristics and meat quality. 3. There were significant differences (P meat quality (cooking loss and drip loss) between treatments. T1 broilers showed better growth, white blood cell count, carcase characteristics and meat quality compared to T2 and T3 broilers. 4. Based on findings from the current work, vaccination against ND+IB and IBD on days 7 and 14 proved to be the best vaccination regime for broiler production, due to the better production performance and health status of broilers.
    Matched MeSH terms: Meat
  8. Fulltext Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
    Shahrai NN, Babji AS, Maskat MY, Razali AF, Yusop SM
    Anim Biosci, 2021 May;34(5):904-913.
    PMID: 32810938 DOI: 10.5713/ajas.20.0201
    OBJECTIVE: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK).

    METHODS: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists.

    RESULTS: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman.

    CONCLUSION: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

    Matched MeSH terms: Meat
  9. Fulltext The effects of enzyme concentration, temperature and incubation time on nitrogen content and degree of hydrolysis of protein precipitate from cockle (Anadara granosa) meat wash water
    Haslaniza, H., Maskat, M.Y., Wan Aida, W.M., Mamot, S.
    International Food Research Journal, 2010;17(1):147-152.
    MyJurnal
    A study was carried out to determine the effect of enzyme concentration, temperature and incubation time of bromelain on nitrogen content (NC) and degree of hydrolysis (DH) of hydrolysate from cockle (Anadara granosa) meat wash water. Protein precipitation of cockle meat wash water was conducted at pH 4. The precipitate was then hydrolyzed using bromelain at concentrations of 0.5, 1.5 and 2.5% (enzyme/substrate). The best enzyme concentration was subsequently used to study the effect of incubation temperature at 30, 45 and 60°C. The best temperature was then used to determine the effect of incubation time at 0, 24 and 48 hours. Increasing bromelain concentration from 0 to 2.5% produced an increase in NC and DH. Similarly, increasing the incubation time from 0 to 48 hours also increased the value of NC and DH. However, while the increasing of incubation temperature from 30 to 60°C produced an increase in NC, no significant difference was observed for DH.
    Matched MeSH terms: Meat
  10. Fulltext Biosafety assessment of Listeria monocytogenes in vegetarian burger patties in Malaysia
    International Food Research Journal, 2011;18(1):459-463.
    MyJurnal
    The aim of this study was to examine vegetarian burger patties manufactured by two producers in Malaysia for the presence of Listeria monocytogenes. Brand A was produced by an established food manufacturer
    while Brand B was produced by a small-scaled food producer. A total of 108 samples of vegetarian burger
    patties produced by both manufacturers were sampled from retail market and were analyzed by combined
    MPN-PCR and MPN plating method. Of all the samples tested, ten (9.3%) were found to be contaminated with L. monocytogenes. The L. monocytogenes contamination level in vegetarian burger patties manufactured by producer A (20.9% of the samples were contaminated with 3-1100 MPN/g of L. monocytogenes) was significantly higher (P
    Matched MeSH terms: Meat Products
  11. Fulltext Application of various mechanical treatments for meat tenderization
    Mohamad Afifi Ismail, Gun Hean Chon, Mohammad Rashedi Ismail-Fitry
    Journal of Advanced Research Design, 2018;45(1):43-51.
    MyJurnal
    Meat tenderness is an important quality attribute that influences consumer acceptance. The application of mechanical treatment by mean to reduce toughness of meat cuts has gained much interest recently, with an intention to make use the lower grade meat cuts. This review deliberates the function, mechanism and numerous types of mechanical work in meat tenderization. The mechanical work employs to make meat softer by loosening the muscle structure and disrupting muscle cell. Previous studies have thoroughly examined the use of mechanical treatment (such as massaging, tumbling, and grinding) as an effective meat tenderization technique. Besides that, current research on newly emerging processing technology such as highpressure process (HPP) also shows potential to be explored. The application of mechanical work has shown impressive outcomes by reducing the shear force value that represents hardness of meat. The present paper also described the physical, biochemical and the structural changes of the meat. Finally, the improvements in the meat tenderness by using various type of mechanical work are presented in this paper.
    Matched MeSH terms: Meat
  12. Cornsilk improves nutrient content and physical characteristics of beef patties
    Wan Rosli W, Nurhanan R, Solihah M, Mohsin S
    Sains Malaysiana, 2011;40:1123-1127.
    The nutrient composition, cooking characteristics and sensory properties of beef patties incorporated with various level of cornsilk were studied. The beef patties were formulated with either 2, 4 or 6% of cornsilk. Protein content increased in line with the cornsilk level in both raw and cooked beef patties. Both raw and cooked patties incorporated with 6% cornsilk recorded the highest protein concentration at 17.2 and 23.3%, respectively. Both raw and cooked patties containing 6% cornsilk recorded the lowest concentration of fat at 12.4 and 11.4%, respectively. All cooked patty samples recorded moisture content ranging from 40.42-42.98%. Beef patty formulated with 6% cornsilk recorded the highest cooking yield at 80.13% compared to other treatments. The addition of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef patties. Cornsilk fibre was effective in improving cooking yield, moisture and fat retention and enhancing texture of beef patties.
    Matched MeSH terms: Red Meat
  13. Current analytical methods for porcine identification in meat and meat products
    Zia Q, Alawami M, Mokhtar NFK, Nhari RMHR, Hanish I
    Food Chem, 2020 Sep 15;324:126664.
    PMID: 32380410 DOI: 10.1016/j.foodchem.2020.126664
    Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA measurements are utilized to identify meat species. Protein-based methods, including electrophoretic and immunological techniques, are at times unsuitable for discriminating closely related species. Most of these methods have been replaced by more accurate and sensitive detection methods, such as DNA-based techniques. Emerging technologies like DNA barcoding and mass spectrometry are still in their infancy when it comes to their utilization in meat detection. Gold nanobiosensors have shown some promise in this regard. However, its applicability in small scale industries is distant. This article comprehensively reviews the recent developments in the field of analytical methods used for porcine identification.
    Matched MeSH terms: Meat/analysis; Meat Products/analysis*
  14. Consumption Expenditure on Processed Meat and Its Correlates: An Ethnic Comparison
    Cheah YK, Appannah G, Abdul Adzis A
    Nutr Cancer, 2023;75(2):498-509.
    PMID: 36111368 DOI: 10.1080/01635581.2022.2123534
    Background: The objective of the present study is to investigate the influences of sociodemographic and household factors on consumption expenditure on processed meat among households in Malaysia.Methods: Data were extracted from the Malaysian Household Expenditure Survey (HES) 2016. Lognormal hurdle models were utilized to assess the likelihood of consuming processed meat and the amount consumed. The independent variables consisted of household heads' age, educational level, gender, marital status, employment status, ethnicity, as well as household income, household region and household locality.Results: Bumiputera households with younger heads were more likely to consume processed meat and spent more than households with older heads. Chinese and Indian households in a higher income group had a higher likelihood of consuming and spending on processed meat than those in a lower income group. The probability of consuming processed meat and the amount consumed were positively associated with being from East Malaysia and urban areas.Conclusions: There are distinguished roles of sociodemographic and household factors across ethnic groups in consumption expenditure on processed meat. Policy makers should take account of age, income, education, household region and household locality factors when formulating intervention measures.
    Matched MeSH terms: Meat
  15. Ultrasound-assisted phosphorylation of goose myofibrillar proteins: improving protein structure and functional properties
    Zhou Y, Sun Y, Pan D, Xia Q, Zhou C
    J Sci Food Agric, 2023 Aug 30;103(11):5412-5421.
    PMID: 37038882 DOI: 10.1002/jsfa.12616
    BACKGROUND: Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP.

    RESULTS: The fact that GMP attached covalently with the phosphate group of sodium tripolyphosphate (GMP-STP) was disclosed directly by Fourier transform infrared spectroscopy. Furthermore, ultrasound significantly improved the hydrophobicity and solubility of GMP-STP, which could be attributed to the conversion of α-helix to β-sheet, β-turns, and random coils by sonication. The spatial stabilization of the protein phosphorylation process was boosted by ultrasound, making the droplets more dispersed, and thus an improvement in the functional properties of GMP-STP was observed. Water-holding capacity, oil-binding capacity, and emulsifying and foaming properties were best at an ultrasound power of 400 W.

    CONCLUSION: Ultrasound-assisted phosphorylation has great potential to modulate the structure-function relationship of proteins. © 2023 Society of Chemical Industry.

    Matched MeSH terms: Meat
  16. Efficacy of nutritional treatment in patients with psoriasis: A case report
    Wong AP, Kalinovsky T, Niedzwiecki A, Rath M
    Exp Ther Med, 2015 Sep;10(3):1071-1073.
    PMID: 26622441
    Psoriasis is a chronic inflammatory skin disease characterized by thickened, silvery-scaled patches. There is currently no cure and treatments only attempt to reduce the severity of symptoms. This study reports the case of a 36-year-old female who presented to the clinic with severe psoriasis and had been treated with topical steroid cream for the past 14 years. After adherence to prescribed dietary changes for 6 months, including abundant intake of vegetables, minimal consumption of meat, and avoidance of junk food and sugar in food or drinks, as well as nutritional supplementation with Vitacor Plus, ProLysinC, VitaCforte and LysinC Drink mix, the patient experienced complete resolution of psoriatic patches on her body.
    Matched MeSH terms: Meat
  17. Prevalence, Antimicrobial Resistance, and Genetic Diversity of Listeria spp. Isolated from Raw Chicken Meat and Chicken-Related Products in Malaysia
    Chin PS, Ang GY, Yu CY, Tan EL, Tee KK, Yin WF, et al.
    J Food Prot, 2018 Feb;81(2):284-289.
    PMID: 29360399 DOI: 10.4315/0362-028X.JFP-17-186
    Listeria spp. are ubiquitous in nature and can be found in various environmental niches such as soil, sewage, river water, plants, and foods, but the most frequently isolated species are Listeria monocytogenes and Listeria innocua. In this study, the presence of Listeria spp. in raw chicken meat and chicken-related products sold in local markets in Klang Valley, Malaysia was investigated. A total of 44 Listeria strains (42 L. innocua and 2 L. welshimeri) were isolated from 106 samples. Antibiotic susceptibility tests of the L. innocua strains revealed a high prevalence of resistance to clindamycin (92.9%), ceftriaxone (76.2%), ampicillin (73.8%), tetracycline (69%), and penicillin G (66.7%). Overall, 31 L. innocua and 1 L. welshimeri strain were multidrug resistant, i.e., nonsusceptible to at least one antimicrobial agent in three or more antibiotic classes. The majority of the L. innocua strains were placed into five AscI pulsogroups, and overall 26 distinct AscI pulsotypes were identified. The detection of multidrug-resistant Listeria strains from different food sources and locations warrants attention because these strains could serve as reservoirs for antimicrobial resistance genes and may facilitate the spread and emergence of other drug-resistant strains.
    Matched MeSH terms: Meat/microbiology*; Meat Products/microbiology*
  18. Indigenous use and trade of dugong (Dugong dugon) in Sabah, Malaysia
    Rajamani L, Cabanban AS, Abdul Rahman R
    Ambio, 2006 Aug;35(5):266-8.
    PMID: 16989512
    Matched MeSH terms: Meat
  19. A Short Dietary Assessment Instrument to Evaluate Protein Quality and the Diversity of Protein Sources in Malaysian Diets
    Drewnowski A, Monsivais P, Mognard E, Ismail Noor M, Karim N, Laporte C, et al.
    Asia Pac J Public Health, 2024 Jan;36(1):36-42.
    PMID: 38186372 DOI: 10.1177/10105395231219049
    The diversity of protein food sources, animal and plant, may be a proxy measure of protein quality and adequate protein nutrition. A population-based sample of 1604 Malaysians aged ≥18 y completed one 24-h dietary recall and a new 29-item protein diversity indicator (PDI). Socio-demographic data were obtained by self-report. Mean total protein intakes were 75.2 g/d from 24-h recalls and 74.9 g/d from PDI. Protein diversity indicator-estimated protein intakes were 36.2% from meat and poultry, 8.8% from fish, 16.0% from eggs and dairy, and 39.0% from plants. Intakes of animal proteins varied with socioeconomic status and ethnicity and were associated with higher protein quality, defined as the adequacy of essential amino acids (EAAs) relative to protein requirements. Protein intakes and protein quality in Malaysia were generally adequate. Protein diversity indicator metrics can complement current methods of dietary assessment and may be useful for monitoring protein diversity and quality in other countries currently undergoing nutrition transition.
    Matched MeSH terms: Meat
  20. Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products
    Hossain MA, Ali ME, Hamid SB, Hossain SM, Asing, Nizar NN, et al.
    Food Chem, 2017 Jun 01;224:97-104.
    PMID: 28159299 DOI: 10.1016/j.foodchem.2016.12.062
    Replacement of beef by buffalo and vice versa is frequent in global markets, but their authentication is challenging in processed foods due to the fragmentation of most biomarkers including DNA. The shortening of target sequences through use of two target sites might ameliorate assay reliability because it is highly unlikely that both targets will be lost during food processing. For the first time, we report a tetraplex polymerase chain reaction (PCR) assay targeting two different DNA regions in beef (106 and 120-bp) and buffalo (90 and 138-bp) mitochondrial genes to discriminate beef and buffalo in processed foods. All targets were stable under boiling, autoclaving and microwave cooking conditions. A survey in Malaysian markets revealed 71% beef curries contained buffalo but there was no buffalo in beef burgers. The assay detected down to 0.01ng DNA and 1% meat in admixed and burger products.
    Matched MeSH terms: Red Meat/analysis*; Red Meat/standards; Meat Products/analysis*; Meat Products/standards
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links