Displaying publications 101 - 120 of 361 in total

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  1. Fulltext Effectiveness of several locally available membranes used for artificial feeding of Aedes albopictus Skuse
    Ooi CP, Rohani A, Zamree I, Chua WS
    Trop Biomed, 2005 Jun;22(1):69-71.
    PMID: 16880756 MyJurnal
    Artificial feeding of mosquitoes with blood meal is an important technique in the studies of mosquito feeding. Owing to the difficulty in obtaining suitable artificial membranes for mosquito feeding from other sources, several easily obtainable membranes in Malaysia were tested for their suitability as a replacement. Skin of chicken, fish, and salted sausage were obtained and tested against cattle skin membrane as a control. The results showed that cattle skin is still the most favorable membrane to be used, with full engorgement rate of around 57% using fresh human blood. However, processed chicken skin was shown having potential for further testing since with feeding using human blood kept overnight at 4 degrees C, an engorgement rate of 50% was obtained.
    Matched MeSH terms: Meat
  2. Fulltext A rapid and sensitive Loop-mediated isothermal amplification assay for detection of pork DNA based on porcine tRNA lys and ATPase 8 genes
    Abdullahi, U.F., Igwenagu, E., Aliyu, S., Mu’azu, A., Naim, R., Wan-Taib, W.R.
    International Food Research Journal, 2017;24(4):1357-1361.
    MyJurnal
    This study describes the development of a rapid and sensitive Loop-mediated isothermal
    amplification assay for detection of swine DNA in adulterated meat and meat products. The
    need to protect consumer’s right to eat foods of their choices, has made it imperative for
    researchers to develop efficient means of screening and certification of food products. Six sets
    of LAMP primers designed based on porcine tRNA lysine gene and ATPase subunit 8 genes
    were used for the assay. Amplification was carried out under constant temperature (630C), using
    a simple laboratory water bath. Average time spent in amplification and detection of results was
    25 min. All results were visually detected and confirmed by electrophoresis. Detection limit of
    the assay was 0.03 femtogram (fg) much high than the PCR assay, and detection probability of
    the assay was 100%. Detection of 0.5% of pork spiked with 99.5% of cattle beef is indicative
    of the sensitivity and robustness of the assay. This could serve as a prototype for development
    of a sensitive and inexpensive Swine DNA LAMP detection kit.
    Matched MeSH terms: Red Meat; Meat; Meat Products
  3. Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna
    Yusof SC, Babji AS
    Int J Food Sci Nutr, 1996 Jul;47(4):323-9.
    PMID: 8844254
    Nine formulations were processed into bologna with different ratios of soy protein isolate (SPI):sodium caseinate (SCA), i.e. 1:1, 1:2.5, 1:5, 5:1, 5:2.5, 5:5, 10:1, 10:2.5 and 10:5. The products were evaluated for yields, emulsion stability, physical measurements (shearforce-kgf and folding test) and taste panel evaluation. Formulations with 5:1 and 5:5 SPI:SCA had lower liquid loss resulting in higher yields while the others had poor emulsion stability and high liquid loss. Firmer texture was exhibited by formulations 1:1, 5:1 and 10:1 SPI:SCA but formulation with 1:1 SPI:SCA showed better gelation followed by 1:2.5, 1:5, 5:1, and 5:2.5. The other formulations had poor gelation and binding properties, especially formulation with 10:5 SPI:SCA. Sensory evaluation was carried out using 30 untrained panelists. Attributes evaluated were aroma, texture, chewiness, juiciness, saltiness, chicken taste and overall acceptance. Formulation with 5:1 SPI:SCA was more acceptable for texture, chicken taste and overall acceptance while formulation with 1:1 SPI:SCA was more acceptable for the chewiness, juiciness and saltiness attributes. There was no significant difference (P > 0.05) in aroma attribute, for all formulations.
    Matched MeSH terms: Meat Products/analysis; Meat Products/standards*
  4. Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality
    Aghwan ZA, Bello AU, Abubakar AA, Imlan JC, Sazili AQ
    Meat Sci, 2016 Nov;121:420-428.
    PMID: 27468102 DOI: 10.1016/j.meatsci.2016.06.028
    Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety.
    Matched MeSH terms: Meat/analysis*; Meat/microbiology
  5. Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reaction
    Ali ME, Hashim U, Mustafa S, Che Man YB, Dhahi TS, Kashif M, et al.
    Meat Sci, 2012 Aug;91(4):454-9.
    PMID: 22444666 DOI: 10.1016/j.meatsci.2012.02.031
    A test for assessing pork adulteration in meatballs, using TaqMan probe real-time polymerase chain reaction, was developed. The assay combined porcine-specific primers and TaqMan probe for the detection of a 109 bp fragment of porcine cytochrome b gene. Specificity test with 10 ng DNA of eleven different species yielded a threshold cycle (Ct) of 15.5 ± 0.20 for the pork and negative results for the others. Analysis of beef meatballs with spiked pork showed the assay can determine 100-0.01% contaminated pork with 102% PCR efficiency, high linear regression (r(2) = 0.994) and ≤ 6% relative errors. Residuals analysis revealed a high precision in all determinations. Random analysis of commercial meatballs from pork, beef, chicken, mutton and goat, yielded a Ct between 15.89 ± 0.16 and 16.37 ± 0.22 from pork meatballs and negative results from the others, showing the suitability of the assay to determine pork in commercial meatballs with a high accuracy and precision.
    Matched MeSH terms: Meat Products/analysis*; Meat Products/standards
  6. Dietary supplementation of different parts of Andrographis paniculata affects the fatty acids, lipid oxidation, microbiota, and quality attributes of longissimus muscle in goats
    Yusuf AL, Adeyemi KD, Roselina K, Alimon AR, Goh YM, Samsudin AA, et al.
    Food Res Int, 2018 09;111:699-707.
    PMID: 30007735 DOI: 10.1016/j.foodres.2018.06.015
    The effects of dietary supplementation of different parts of Andrographis paniculata on fatty acids, lipid oxidation, microbiota and quality attributes of Longissimus thoracis et lumborum (LTL) muscle in goats were assessed. Twenty four, entire Boer bucks (4 months old; 20.18 ± 0.19 kg BW) were randomly allotted to either a basal diet without additive (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) or a basal diet + 1.5% Andrographis paniculata whole plant (APW). The bucks were fed the diets for 100 d and slaughtered. The LTL muscle was subjected to a 7 d chill storage. The AP0 meat had higher (p meat. The concentrations of total C18:1trans, total CLA, C18:1n-9, C18:2n-6, C18:3n-3 and C20:5n-3 were higher (p meat than the AP0 meat. Diets had no effect (p > .05) on muscle glycogen, pH, drip loss, chemical composition and lactic acid bacteria count. Cooking loss, shear force, and TBARS values were lower (p meat compared with AP0 (26.49%, 1.13 kg, 0.23 mg MDA/kg) meat. Meat redness was higher (p meat were higher (p meat. Total viable counts and populations of Pseudomonas spp, Escherichia coli and Enterobacteriacea were higher (p meat than in APL and APW meat. The APL exhibited higher (p 
    Matched MeSH terms: Red Meat/analysis*; Red Meat/microbiology
  7. Genetic diversity, virulotyping and antimicrobial resistance susceptibility of Yersinia enterocolitica isolated from pigs and porcine products in Malaysia
    Thong KL, Tan LK, Ooi PT
    J Sci Food Agric, 2018 Jan;98(1):87-95.
    PMID: 28542807 DOI: 10.1002/jsfa.8442
    BACKGROUND: The objectives of the present study were to determine the antimicrobial resistance, virulotypes and genetic diversity of Yersinia enterocolitica isolated from uncooked porcine food and live pigs in Malaysia.

    RESULTS: Thirty-two non-repeat Y. enterocolitica strains of three bioserotypes (3 variant/O:3, n = 27; 1B/O:8, n = 3; 1A/O:5, n = 2) were analysed. Approximately 90% of strains were multidrug-resistant with a multiple antibiotic resistance index < 0.2 and the majority of the strains were resistant to nalidixic acid, clindamycin, ampicillin, ticarcillin, tetracycline and amoxicillin. Yersinia enterocolitica could be distinguished distinctly into three clusters by pulsed-field gel electrophoresis, with each belonging to a particular bioserotype. Strains of 3 variant/O:3 were more heterogeneous than others. Eleven of the 15 virulence genes tested (hreP, virF, rfbC, myfA, sat, inv, ail, ymoA, ystA, tccC, yadA) and pYV virulence plasmid were present in all the bioserotpe 3 variant/03 strains.

    CONCLUSION: The occurrence of virulent strains of Y. enterocolitica in pigs and porcine products reiterated that pigs are important reservoirs for Y. enterocolitica. The increasing trend of multidrug resistant strains is a public health concern. This is the first report on the occurrence of potential pathogenic and resistant strains of Y. enterocolitica in pigs in Malaysia. © 2017 Society of Chemical Industry.

    Matched MeSH terms: Meat Products/analysis; Meat Products/microbiology*
  8. Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life
    Alirezalu K, Pirouzi S, Yaghoubi M, Karimi-Dehkordi M, Jafarzadeh S, Mousavi Khaneghah A
    Meat Sci, 2021 Jun;176:108475.
    PMID: 33684807 DOI: 10.1016/j.meatsci.2021.108475
    In the current study, the effect on packaged beef fillets (1 × 5 × 8 cm) of using active chitosan film (1%) was investigated. The fillets were stored at 4 °C for 12 days, and the film contained ɛ-polylysine (ɛ-PL) (0.3, 0.6, and 0.9% w/w). Chemical, microbiological, sensory properties, and quality indices of the fillets were investigated. Added to these factors was an assessment of the influence of ɛ-polylysine incorporation on the optical, structural, barrier, and mechanical specifications (elongation at break and tensile strength) of chitosan films. Based on the findings, a significant difference among the corresponding values to thickness, color, water vapor permeability (WVP), and mechanical specifications between the treated films by ɛ-PL and untreated films were noted. In addition, higher values of thickness and tensile strength were correlated with ɛ-PL added active chitosan films while compared with control samples. Additionally, no significant differences regarding the proximate composition (including protein, moisture, and fat) among beef fillet samples were observed. In this regard, due to significantly lower levels of pH, TVB-N, and TBARS ɛ-PL in enriched films, this technique demonstrated some protective effects on beef fillets. Another observation was that lower levels of the total viable count, coliform, mold, yeasts, and higher sensory properties were significantly associated with samples with added ɛ-PL (0.9%). Therefore, adding ɛ-PL into chitosan films could be introduced as an effective technique to extend the shelf life of beef fillets and maintain their quality indices during refrigerated storage.
    Matched MeSH terms: Red Meat/analysis*; Red Meat/microbiology
  9. Short targeting multiplex PCR assay to detect and discriminate beef, buffalo, chicken, duck, goat, sheep and pork DNA in food products
    Uddin SMK, Hossain MAM, Chowdhury ZZ, Johan MRB
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2021 Aug;38(8):1273-1288.
    PMID: 34077338 DOI: 10.1080/19440049.2021.1925748
    Food fraud is a global problem raising increased concerns during the past decades and food authenticity is now a burning issue. Beef, buffalo, chicken, duck, goat, sheep, and pork are heavily consumed meats bearing nutritional, economic and cultural/religious importance and are often found to be adulterated in raw and processed states. To authenticate these species, we developed and validated a highly specific multiplex (heptaplex) PCR assay targeting short length amplicons (73-263 bp) using seven pairs of species-specific primer sets targeting mitochondrial cytochrome b (cytb) and NADH dehydrogenase subunit 5 (ND5) genes. Specificity checking (in silico and in vitro) against 25 non-target species revealed no cross-species amplification. The developed multiplex assay was validated with various adulterated and heat-treated (boiled, microwaved and autoclaved) meatball products and were found to show high sensitivity and stability under all processing conditions. The assay was sensitive enough to detect 0.01-0.005 ng of DNA from raw meat and 0.5% (w/w) adulterated meat in mixed matrices. A market survey revealed mislabelling of 95% beef and 15% chicken products while pork products were found pure. Given some advantageous features including short sizes of amplicons, exceptional stability and superior sensitivity, the developed assay could be conveniently used for discriminatory detection of target species with a variety of raw meat as well as processed meat products undergoing extreme processing treatments.
    Matched MeSH terms: Meat/analysis; Meat/classification*
  10. Fulltext Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system
    Mohammed Shafit H, Williams SK
    Poult Sci, 2010 Mar;89(3):594-602.
    PMID: 20181879 DOI: 10.3382/ps.2009-00412
    Research was conducted to manufacture and evaluate a restructured turkey breast product using the Fibrimex cold-set binding system, sodium diacetate (NaD), and sodium lactate (NaL) and to ascertain effects of the treatments on proximate composition, pH, psychrotrophic organisms, water activity, onset of rancidity (TBA), thaw loss, cooking yields, and objective color, and sensory characteristics. Whole turkey breasts were cut into 5-cm-thick strips; treated with either water only (control), 1.5% NaL, 2.0% NaL, 0.1% NaD, 1.5% NaL + 0.1% NaD, or 2.0% NaL + 0.1% NaD; blended with Fibrimex ingredients; stuffed into casings; and stored at -30 degrees C for 0, 1, 2, and 3 mo. After each storage period, frozen chubs were tempered at 4 degrees C, sliced into 1-cm-thick steaks, packaged in retail trays, stored at 0 degrees C to simulate retail storage, and analyzed after 0, 2, 4, 6, 8, and 10 d. Sodium diacetate used alone or in combination with NaL reduced (P < 0.05) growth of psychrotrophic organisms and had no adverse effects on water activity, pH, cooking yield, fat, moisture, protein, objective color, onset of rancidity, and sensory characteristics (juiciness, turkey flavor intensity, and tenderness). Panelists reported slight off-flavor in all steaks treated with NaL. Treating steaks with NaL alone or in combination with NaD resulted in increased (P < 0.05) ash content. Sodium lactate also functioned to minimize thaw loss in the frozen restructured turkey product.
    Matched MeSH terms: Meat Products/microbiology*; Meat Products/standards*
  11. Development of microbial spoilage and lipid and protein oxidation in rabbit meat
    Nakyinsige K, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Abu Bakar F, et al.
    Meat Sci, 2015 Oct;108:125-31.
    PMID: 26115345 DOI: 10.1016/j.meatsci.2015.05.029
    This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.
    Matched MeSH terms: Meat/analysis; Meat/microbiology*
  12. LC-MS/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement
    Li D, Liang Y, Xia Q, Pan D, Du L, He J, et al.
    Food Microbiol, 2025 Jun;128:104715.
    PMID: 39952759 DOI: 10.1016/j.fm.2024.104715
    Yeast extracellular proteases play a key role in developing the taste of dry-cured ham, whereas the mechanism of yeast proteases on taste formation of dry-cured ham is not fully studied. The proteases characteristics of yeast isolated form Jinhua ham, hydrolysis capacities for myofibrillar proteins (MP), free amino acid contents, metabolite compositions, taste parameters and the relationship between metabolites and taste parameters were investigated to reveal the mechanism of Rhodotorula mucilaginosa AUMC 9298 (RM) and Candida parapsilosis d70a (CP) proteases on MP hydrolysis and taste development of dry-cured ham. The proteases of RM and CP showed high hydrolysis activities at the conditions of pH 5.0-8.0 and 30-50 °C. The proteases of RM showed higher capability to degrade myosin compared with CP proteases and Pichia kudriavzevii XS-5 (PK) proteases. The total free amino acid contents increased from 18.44 mg/100 mL in PK to 33.91 mg/100 mL in RM and 25.28 mg/100 mL in CP after 4 h hydrolysis of MP. Thirty-two metabolites were identified by LC-MS/MS, and peptides and amino acid derivatives were the key components of MP hydrolysates. The scores of umami, richness and aftertaste showed the largest values in RM among these groups. PLS-DA and correlation demonstrated that aspartic acid, N-Methyl-aspartic acid, Glu-Glu, γ-Glu-Cys, glutamic acid, γ-Glu-Glu and γ-Glu-Gln were positive correlation with the improvement of umami, richness and aftertaste.
    Matched MeSH terms: Meat Products/analysis; Meat Products/microbiology
  13. Fulltext Economic analysis of broiler production in Peninsular Malaysia
    Abdurofi, I., Ismail, M.M., Kamal, H. A. W., Gabdo, B. H.
    International Food Research Journal, 2017;24(4):1387-1392.
    MyJurnal
    The domestic demand for broiler meat is one of the highest in the Malaysian markets. The
    industry requires continuous evaluation to identify the existing problems and improves its
    competitive advantage. Thus, economic analysis of this sort will continue to update current
    statistics on production cost, output and profitability. Following this, the study, therefore, aims
    to assess the existing financial condition of farmers, marginal cost of production, total net
    income and input-output ratio of broiler production in different regions in Peninsular Malaysia.
    The study used multi-stage sampling in selecting 310 operators from Southern, Northern, East
    Coast and Centeral regions. The analytical tools include descriptive statistics and farm budget.
    The findings disclosed that the broiler farm incurs major cost from acquiring operating inputs
    especially feed. The operations in the East Coast region was almost unprofitable for the reason
    that feed conversion rate is more than 2 resulting in higher production cost. But the other three
    regions indicate positive returns based on the estimated input-output ratios of 1:1.09, 1:1.17
    and 1: 1.23 for Northern, Southern and Central regions, respectively.The study advocates for
    both managerial and policy measures that will help cut the cost of production to attract more
    investors and increase export.
    Matched MeSH terms: Meat
  14. Fulltext Lameness cases in cattle reported to the University Veterinary Hospital, Universiti Putra Malaysia from 2013 to 2017
    Ramanoon, S.Z., Sadiq, M.B., Noor Maisara Abdul Razak, Mansor, R., Syed-Hussain, S.S., Shaik Mossadeq, W.M.
    Jurnal Veterinar Malaysia, 2018;30(1):1-6.
    MyJurnal
    This study was designed to characterise the lameness cases in cattle reported to the University Veterinary Hospital (UVH) of
    Universiti Putra Malaysia (UPM), Serdang, Selangor. Medical records from 2013 to 2017 were reviewed and 136 cases of cattle
    diagnosed as lameness were retrieved. Information concerning signalment, location of lesions, and cause of lameness was analysed.
    Majority of the cases were reported in dairy (77%) compared with beef cattle (23%) with 73% being under semi-intensive
    management system. Foot lesions accounted for about 51% of cases, while lesions were more on the hindlimbs than the forelimbs
    (p0.05) between foot
    lesions categorised either as infectious or non-infectious causes. A higher proportion (p
    Matched MeSH terms: Red Meat
  15. Fulltext Tensile properties of alkaline treated coconut meat husk reinforced polyester composites
    Muhammad Faiz Ghazali, Mohamad Juraidi Jamal, Syed Azuan Syed Ahmad
    Journal of Engineering and Science Research, 2017;1(1):4-7.
    MyJurnal
    Synthetic fibers such as glass fiber and carbon fiber are traditionally used as reinforcement in engineering composites. The increasing of environmental concerns has led to the use of natural fibers as renewable alternatives reinforcement. Among them, coconut meat husk fiber which abundant availability can be used as reinforcement fiber. However, the coconut meat husk fiber, same as other natural fibers, has the issues of fiber/matrix bonding and moisture absorption. Chemical treatments are needed to modify the surface of fiber, aiming at improving the adhesion with polymer matrix and reducing the hydrophilicity of the fiber. Alkalization was used in this study to treat the coconut meat husk fiber. The effects of chemical treatments for 1hr and 24 hr treatment time on the coconut meat husk fibers reinforced composites were investigated. A result showed that the 24 hr alkali treatment gave the highest tensile stenght compared to the 1hr treatment and RO water.
    Matched MeSH terms: Meat
  16. Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
    Wan Rosli W, Solihah M
    Sains Malaysiana, 2014;43:65-71.
    The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (oM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh oM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% oM had protein content of 21.53% lower than the control patty (23 .90%) but it was not significant (p>0 .05). However, incorporation of oM in chicken patties resulted in decreasing of fat content significantly (p0 .05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of f3-glucan were detected at values ranged between 0.70 and 0.76 (g1100 g) after 6 month. Other results showed that patty formulated with 25% oM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% oM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all oM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of oM at 25% can be recommended for the purpose of lowering fat content while keeping protein and f3-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products.
    Matched MeSH terms: Meat
  17. Riboflavin content of foods
    Leong PC
    Journal of the Malaya Branch of the British Medical Association, 1941;5:104-8.
    Matched MeSH terms: Meat
  18. Nicotinic acid content of foods
    Leong PC
    Journal of the Malaya Branch of the British Medical Association, 1940;4:261-78.
    Matched MeSH terms: Meat
  19. Fulltext Modelling of pilot-scale anaerobic food wastes composting process with dry leaves or cow manure
    Lim, Wei Jie, Chin, Nyuk Ling, Yus AnizaYusof, Azmi Yahya, Tee, Tuan Poy
    Pertanika Journal of Science & Technology, 2019;27(1):421-442.
    MyJurnal
    Anaerobic composting is a promising method to fully transform food wastes into useful
    materials such as biofertilizer and biogas. In this study, the optimum proportions of food
    wastes containing vegetable, fruit and meat wastes with dry leaves or cow manure for
    composting were determined using the simplex centroid design and response optimizer.
    The effectiveness of the pilot-scale composting process was evaluated based on the targeted
    compost quality of C/N ratio at 21, pH value at 8 and electrical conductivity of 1 dS/m.
    Food wastes composting formulation with dry leaves suggested high percentage of dry
    leaves, 86.9% with low food wastes composition of 13.1% constituted by vegetable waste
    (1.1%), fruit waste (4.9%) and meat waste (7.1%). With cow manure formulation, only
    6% of cow manure was recommended with
    another 94.0% of food wastes contributed
    by a fair mix of vegetable waste (23.2%),
    fruit waste (34.3%) and meat waste (36.5%).
    The developed regression models were
    experimentally validated with predicted
    responses obtained in acceptable ranges for
    C/N ratio (21.2 - 21.8), pH (7.92 - 7.99) and
    electrical conductivity (0.97 - 1.03 dS/m).
    Matched MeSH terms: Meat
  20. Effect of hydroxypropylmethyl cellulose (hpmc) coating on flavor, moisture and oil content in chicken nugget
    Lai WH, Mohamad Yusof Maskat
    Sains Malaysiana, 2018;47:2699-2704.
    This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds
    (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500
    ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5%) and then with a commercial coating
    (ADABI, Malaysia). Chicken nuggets were fried at 180o
    C for 4 min. Quantity of eugenol and limonene in the substrate
    (chicken meat) and coating were measured alongwith the moisture and oil content. The results showed that 0.75 and
    1.5% HPMC were not able to retain either eugenol or limonene in both substrate and coating portion of the nuggets
    when compared to control except for eugenol in the substrate portion when using 1.5% HPMC. Application of HPMC
    also resulted in reduced moisture loss and oil absorption. The reduced moisture loss and oil absorption in the coating
    and substrate of the chicken nuggets showed that HPMC was able to form a barrier that restricted the migration of
    moisture from the nuggets and absorption of oil into the nuggets. However, only the 1.5% HPMC barrier formed was
    able to reduce the loss of eugenol in the nugget substrate. Both 0.75 and 1.5% HPMC was not able to significantly
    reduce the loss of limonene during frying.
    Matched MeSH terms: Meat
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