Displaying publications 141 - 160 of 354 in total

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  1. Fulltext A retrospective study of bovine tuberculosis at the municipal abattoir of Bauchi State, Northeastern Nigeria
    Jajere SM, Atsanda NN, Bitrus AA, Hamisu TM, Goni MD
    Vet World, 2018 May;11(5):598-605.
    PMID: 29915497 DOI: 10.14202/vetworld.2018.598-605
    Background and Aim: Bovine tuberculosis (bTB) still remains a major zoonotic bacterial disease affecting livestock and humans worldwide. The disease remains a poorly managed tropical disease in most developing countries of the world; where in addition to productivity losses and significance in international trade, it posed a major public health threat to both humans and animals. A retrospective study was designed to investigate the occurrence of bTB lesions at Bauchi municipal abattoir.

    Materials and Methods: The study utilized abattoir records spanning a period of 10 years (2004-2013). The records indicated that a total of 1,08,638 heads of cattle comprising n = 56,070 males and n = 52,570 females were slaughtered at the municipal abattoir during the study period.

    Result: Of these heads, n = 1230 (1.13%) (95% confidence interval [CI]: 1.07, 1.19) had tuberculous lesions. The annual occurrence during the study period varied significantly (p<0.001) from 0.53% (95% CI: 0.40, 0.67) to 1.87% (95% CI: 1.66, 2.10) in 2010 and 2012, respectively. Females had a significantly higher (p<0.001) prevalence of 2.10% (95% CI: 1.98, 2.23) compared with the males 0.23% (95% CI: 0.19, 0.27). The distribution of suspected gross bTB lesions in different organs showed 11.87% in the lungs, 5.93% in the liver, 1.14% in the heart, and 0.49% accounted for generalized bTB. However, none was observed on the lymph nodes and intestines.

    Conclusion: It can be concluded that bTB persists in Bauchi State with annual variations during the study period. This study highlights the importance of meat inspection as an important tool for detecting the presence of bTB lesions.

    Matched MeSH terms: Meat
  2. Fulltext Prevalence and antimicrobial resistance of Listeria, Salmonella, and Yersinia species isolates in ducks and geese
    Jamali H, Radmehr B, Ismail S
    Poult Sci, 2014 Apr;93(4):1023-30.
    PMID: 24706981 DOI: 10.3382/ps.2013-03699
    The aims of this study were to determine the prevalence and antimicrobial resistance of Listeria, Salmonella, and Yersinia spp. isolated from duck and goose intestinal contents. A total of 471 samples, including 291 duck and 180 goose intestinal contents, were purchased from wet markets between November 2008 and July 2010. Listeria, Salmonella, and Yersinia spp. were isolated from 58 (12.3%), 107 (22.7%), and 80 (17%) of the samples, respectively. It was concluded that Listeria ivanovii, Salmonella Thompson, and Yersinia enterocolitica were the predominant serovars among Listeria, Salmonella, and Yersinia spp., respectively. Moreover, resistance to tetracycline was common in Listeria (48.3%) and Salmonella spp. (63.6%), whereas 51.3% of the Yersinia spp. isolates were resistant to cephalothin. Therefore, continued surveillance of the prevalence of the pathogens and also of emerging antibiotic resistance is needed to render possible the recognition of foods that may represent risks and also ensure the effective treatment of listeriosis, salmonellosis, and yersiniosis.
    Matched MeSH terms: Meat/microbiology*
  3. Novel phage-based bio-processing of pathogenic Escherichia coli and its biofilms
    Jassim SA, Abdulamir AS, Abu Bakar F
    World J Microbiol Biotechnol, 2012 Jan;28(1):47-60.
    PMID: 22806779 DOI: 10.1007/s11274-011-0791-6
    To explore new approaches of phage-based bio-process of specifically pathogenic Escherichia coli bacteria in food products within a short period. One hundred and forty highly lytic designed coliphages were used. Escherichia coli naturally contaminated and Enterohemorrhagic Escherichia coli experimentally inoculated samples of lettuce, cabbage, meat, and egg were used. In addition, experimentally produced biofilms of E. coli were tested. A phage concentration of 10(3) PFU/ml was used for food products immersion, and for spraying of food products, 10(5) PFU/ml of a phage cocktail was used by applying a 20-s optimal dipping time in a phage cocktail. Food samples were cut into pieces and were either sprayed with or held in a bag immersed in lambda buffer containing a cocktail of 140 phages. Phage bio-processing was successful in eliminating completely E. coli in all processed samples after 48 h storage at 4°C. Partial elimination of E. coli was observed in earlier storage periods (7 and 18 h) at 24° and 37°C. Moreover, E. coli biofilms were reduced >3 log cycles upon using the current phage bio-processing. The use of a phage cocktail of 140 highly lytic designed phages proved highly effective in suppressing E. coli contaminating food products. Proper decontamination/prevention methods of pathogenic E. coli achieved in this study can replace the current chemically less effective decontamination methods.
    Matched MeSH terms: Meat/microbiology; Meat/virology
  4. Partial ablation of uropygial gland effect on carcass characteristics of Akar Putra chicken
    Jawad HS, Idris LH, Bakar ZB, Kassim AB
    Poult Sci, 2016 Aug 01;95(8):1966-71.
    PMID: 27081194 DOI: 10.3382/ps/pew125
    This study evaluated the effect of partial uropygialectomy (PU) on carcass traits of male and female Akar Putra chickens. Sixty chicks of each sex were evenly distributed into 5 treatment groups with 3 replicates per group containing 4 males and 4 females each, and reared for 12 wk. Homogeneity of the groups was satisfied with regard to the parity. Experimental treatments consisted of a control treatment (T1), and partial ablation of the uropygial gland was applied on the second, third, fourth, and fifth treatments at 3, 4, 5, and 6 wk of age, respectively. The chickens were fed ad libitum the same diets (1 to 13 d: starter; 14 d to slaughter: finisher). On the last d of the experiment, 12 birds were randomly selected from each treatment group (2 males and 2 females per replicate) and slaughtered to determine carcass characteristics, which included carcass weight, dressing percentage with or without eating giblets, and the relative weights of heart, liver, gizzard, thighs, wings, breast, back, and neck. From the results of the study, it was shown that the partial ablation of the uropygial gland at all ages had certain dependent effects concerning some carcass parameters, as shown by higher breast and back relative weights in males and breast relative weight in females. As a consequence, a positive effect also was noticed regarding the carcass morphology in terms of the increase in dressing percentage with or without eating giblets thus leading to an increase in the body weight and carcass weight. Furthermore, the best result was obtained in the second treatment when PU was applied at 3 wk of age compared with other experimental groups. Moreover, the current study provides a novel and economic alternative to enhance the body performance of poultry in general and Akar Putra chicken particularly.
    Matched MeSH terms: Meat/standards*
  5. Fulltext A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging
    Jilnai MT, Wen WP, Cheong LY, ur Rehman MZ
    Sensors (Basel), 2016;16(1).
    PMID: 26805828 DOI: 10.3390/s16010052
    The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week period. The developed sensor has shown significant changes in its resonance frequency and return loss due to reduction in WHC in the studied duration. The obtained results are also confirmed by physical measurements. Further, these results are evaluated using the Fricke model, which provides a good fit for electric circuit components in biological tissue. Significant changes were observed in membrane integrity, where the corresponding capacitance decreases 30% in the early aging (0D-7D) period. Similarly, the losses associated with intracellular and extracellular fluids exhibit changed up to 42% and 53%, respectively. Ultimately, empirical polynomial models are developed to predict the electrical component values for a better understanding of aging effects. The measured and calculated values are found to be in good agreement.
    Matched MeSH terms: Meat
  6. Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay
    Jinap S, Mohd-Mokhtar MS, Farhadian A, Hasnol ND, Jaafar SN, Hajeb P
    Meat Sci, 2013 Jun;94(2):202-7.
    PMID: 23501251 DOI: 10.1016/j.meatsci.2013.01.013
    The study was carried out to determine the effect of cooking method on Heterocyclic Aromatic Amines (HAs) concentration in grilled chicken and beef (satay). Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2amino 3,4dimethylimidazo [4,5f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8 trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8trimethylimidazo [4,5-f]quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Chicken and beef satay samples were grilled to medium and well done level of doneness. Charcoal grilled (treatment A), microwave pre-treatment prior to grilling (treatment B), and microwave-deep fried (treatment C) were applied to beef and chicken satay samples. The satay samples which were microwaved prior to grilling (B) showed significantly (p<0.05) lower HAs concentration as compared to those charcoal grilled (A). Both medium and well done cooked beef and chicken satay samples that were microwaved and deep fried (C) as an alternative method to grilling were proven to produce significantly lesser HAs as compared to charcoal-grilled (A) and microwaved prior to grilling (B).
    Matched MeSH terms: Meat/analysis*
  7. Fulltext Breeds and breeding program for beef production in Malaysia
    Johari J.A., Jasmi Y.
    Buletin Persatuan Genetik Malaysia, 2010;16(1):10-14.
    MyJurnal
    Population growth and rise in per capital income have influenced the demand for convenience foods and a meat protein-rich diet. The per capital consumption of beef which had increased from 3.89 kg in 1980 to 5.49 kg in 2006 (DVS, 2006/2007) had resulted in an increased in demand for beef at the rate of 6.2% annually. The local beef production although recorded a 2.5% increased over the last 10 years, is still unable to meat the increasing national demand for beef. In 2008, local production of beef is about 38,250 mt. could only meet about 26.7% of the national demand (DVS, 2008). The gap between supply and demand for beef is expected to widen in the next decades unless efforts is been made to accelerate local production. The lack of number of quality breeding stocks and unorganized breeding system had been the major factors that contribute to the slow growth of the local beef industry.
    Matched MeSH terms: Red Meat; Meat
  8. Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time
    Karami M, Alimon AR, Sazili AQ, Goh YM, Ivan M
    Meat Sci, 2011 May;88(1):102-8.
    PMID: 21194849 DOI: 10.1016/j.meatsci.2010.12.009
    Thirty-two male goats were randomly assigned to four dietary treatments namely, basal diet 70% concentrate and 30% oil palm fronds (control, CN), CN + 400 mg/kg vitamin E (VE), 0.5% turmeric (TU) or 0.5% Anderographis paniculata (AP). After 100 days of feeding, the goats were slaughtered and longissimus dorsi (LD) muscle was sampled. The muscle was vacuum-packaged and conditioned for 0, 7 and 14 days in a chiller (4 °C). The drip loss of the LD muscle increased (P < 0.05) with aging time. Meat tenderness was improved (p < 0.05) at 14 days aging. All antioxidant supplements improved (P < 0.05) colour of the meat. The TBARS value increased (P < 0.05) at 7 days of aging while the fatty acid composition was not affected by the dietary supplements. It is concluded that TU and AP are potential dietary antioxidant supplements, for the purpose of improving the quality of chevon.
    Matched MeSH terms: Meat/analysis*
  9. Fulltext Competing role of bioactive constituents in Moringa oleifera extract and conventional nutrition feed on the performance of Cobb 500 broilers
    Karthivashan G, Arulselvan P, Alimon AR, Safinar Ismail I, Fakurazi S
    Biomed Res Int, 2015;2015:970398.
    PMID: 25793214 DOI: 10.1155/2015/970398
    The influence of Moringa oleifera (MO) leaf extract as a dietary supplement on the growth performance and antioxidant parameters was evaluated on broiler meat and the compounds responsible for the corresponding antioxidant activity were identified. 0.5%, 1.0%, and 1.5% w/v of MO leaf aqueous extracts (MOLE) were prepared, and nutritional feed supplemented with 0%, 0.5%, 1.0%, and 1.5% w/w of MO leaf meal (MOLM) extracts were also prepared and analysed for their in vitro antioxidant potential. Furthermore, the treated broiler groups (control (T1) and treatment (T2, T3, and T4)) were evaluated for performance, meat quality, and antioxidant status. The results of this study revealed that, among the broilers fed MOLM, the broilers fed 0.5% w/w MOLM (T2) exhibited enhanced meat quality and antioxidant status (P < 0.05). However, the antioxidant activity of the MOLE is greater than that of the MOLM. The LC-MS/MS analysis of MOLM showed high expression of isoflavones and fatty acids from soy and corn source, which antagonistically inhibit the expression of the flavonoids/phenols in the MO leaves thereby masking its antioxidant effects. Thus, altering the soy and corn gradients in conventional nutrition feed with 0.5% w/w MO leaves supplement would provide an efficient and cost-effective feed supplement.
    Matched MeSH terms: Meat
  10. Potential authentication of various meat-based products using simple and efficient DNA extraction method
    Khairil Mokhtar NF, El Sheikha AF, Azmi NI, Mustafa S
    J Sci Food Agric, 2020 Mar 15;100(4):1687-1693.
    PMID: 31803942 DOI: 10.1002/jsfa.10183
    BACKGROUND: The growth of halal food consumption worldwide has resulted in an increase in the request for halal authentication. DNA-based detection using powerful real-time polymerase chain reaction (PCR) technique has been shown to be highly specific and sensitive authentication tool. The efficient DNA extraction method in terms of quality and quantity is a backbone step to obtain successful real-time PCR assays. In this study, different DNA extraction methods using three lysis buffers were evaluated and developed to recommend a much more efficient method as well as achieve a successful detection using real-time PCR.

    RESULTS: The lysis buffer 2 (LB2) has been shown to be the best lysis buffer for DNA extraction from both raw and processed meat samples comparing to other lysis buffers tested. Hence, the LB2 has been found to be ideal to detect meat and porcine DNAs by real-time PCR using pairs of porcine specific primers and universal primers which amplified at 119 bp fragment and 93 bp fragment, respectively. This assay allows detection as low as 0.0001 ng of DNA. Higher efficiency and sensitivity of real-time PCR via a simplified DNA extraction method using LB2 have been observed, as well as a reproducible and high correlation coefficient (R2  = 0.9979) based on the regression analysis of the standard curve have been obtained.

    CONCLUSION: This study has established a fast, simple, inexpensive and efficient DNA extraction method that is feasible for raw and processed meat products. This extraction technique allows an accurate DNA detection by real-time PCR and can also be implemented to assist the halal authentication of various meat-based products available in the market. © 2019 Society of Chemical Industry.

    Matched MeSH terms: Meat Products/analysis*
  11. Fulltext Abattoirs – a hidden centre for livestock genetic resources loss in Nigeria
    Khaleel, Aliyu Garba, Nasir, Mudassir, Salisu, Nasiru, Abdullahi, Auwalu Yusuf, Saidu, Sulaiman Shehu, Saleh, Ahmadu, et al.
    Malaysian Journal of Applied Sciences, 2020;5(2):1-16.
    MyJurnal
    Nigeria is naturally blessed with wide diversity of native animal genetic resources. Indigenous ruminant livestock such as cattle, camel, donkey, sheep and goat contributes largely in both protein supply, revenue generation and national economy. In Nigeria, these animal resources are mismanaged and undermined through the indiscriminate slaughter of pregnant animals and foetal losses in abattoirs. This unethical practice resulted in the loss of genetic diversity, preferred traits and superior females ruminant animals. The current research focus on reported incidences across abattoirs, which is a centre where such practice is highly occurs within the country. Lack of modern facilities, law enforcement, poor management and animal welfare in abattoirs to protect pregnant animals are among few factors responsible for an increase in incidences. It is unprofitable to continue the tradition of pregnant animal slaughter that causes foetal losses. This is a condition that significantly threatens the animal genetic resources and general livestock industry in Nigeria. This practice must be discard with a proper conservation and documentation of these valuable animal genetic resources. Both long and short terms conservation programs must aim for substantial benefits of these resources. Laws must be enforced with strict penalties to those involved in pregnant animal slaughter. Genetic resources of these species and meat industry future could be safe with proper implementation of these laws and conservation measures.
    Matched MeSH terms: Meat
  12. Dual platform based sandwich assay surface-enhanced Raman scattering DNA biosensor for the sensitive detection of food adulteration
    Khalil I, Yehye WA, Muhd Julkapli N, Sina AA, Rahmati S, Basirun WJ, et al.
    Analyst, 2020 Feb 17;145(4):1414-1426.
    PMID: 31845928 DOI: 10.1039/c9an02106j
    Surface enhanced Raman scattering (SERS) DNA biosensing is an ultrasensitive, selective, and rapid detection technique with the ability to produce molecule-specific distinct fingerprint spectra. It supersedes the long amplicon based PCR assays, the fluorescence and spectroscopic techniques with their quenching and narrow spectral bandwidth, and the electrochemical detection techniques using multiplexing. However, the performance of the SERS DNA biosensor relies on the DNA probe length, platform composition, both the presence and position of Raman tags and the chosen sensing strategy. In this context, we herein report a SERS biosensor based on dual nanoplatforms with a uniquely designed Raman tag (ATTO Rho6G) intercalated short-length DNA probe for the sensitive detection of the pig species Sus scrofa. In the design of the signal probe (SP), a Raman tag was incorporated adjacent to the spacer arm, followed by a terminal thiol modifier, which consequently had a strong influence on the SERS signal enhancement. The detection strategy involves the probe-target DNA hybridization mediated coupling of the two platforms, i.e., the graphene oxide-gold nanorod (GO-AuNR) functionalized capture probe (CP) and SP-conjugated gold nanoparticles (AuNPs), consequently enhancing the SERS intensity by both the electromagnetic hot spots generated at the junctions or interstices of the two platforms and the chemical enhancement between the AuNPs and the adsorbed intercalated Raman tag. This dual platform based SERS DNA biosensor exhibited outstanding sensitivity in detecting pork DNA with a limit of detection (LOD) of 100 aM validated with DNA extracted from a pork sample (LOD 1 fM). Moreover, the fabricated SERS biosensor showed outstanding selectivity and specificity for differentiating the DNA sequences of six closely related non-target species from the target DNA sequences with single and three nucleotide base-mismatches. Therefore, the developed short-length DNA linked dual platform based SERS biosensor could replace the less sensitive traditional methods of pork DNA detection and be adopted as a universal detection approach for the qualitative and quantitative detection of DNA from any source.
    Matched MeSH terms: Meat/analysis*
  13. 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
  14. Virulotyping of Salmonella enterica subsp. enterica isolated from indigenous vegetables and poultry meat in Malaysia using multiplex-PCR
    Khoo CH, Cheah YK, Lee LH, Sim JH, Salleh NA, Sidik SM, et al.
    Antonie Van Leeuwenhoek, 2009 Nov;96(4):441-57.
    PMID: 19565351 DOI: 10.1007/s10482-009-9358-z
    The increased occurrence of Salmonella occurrence in local indigenous vegetables and poultry meat can be a potential health hazards. This study is aimed to detect the prevalence of twenty different virulence factors among Salmonella enterica strains isolated from poultry and local indigenous vegetables in Malaysia via an optimized, rapid and specific multiplex PCR assay. The assay encompasses a total of 19 Salmonella pathogenicity islands genes and a quorum sensing gene (sdiA) in three multiplex reaction sets. A total of 114 Salmonella enterica isolates belonging to 38 different serovars were tested. Each isolate in under this study was found to possess up to 70% of the virulence genes tested and exhibited variable pathogenicity gene patterns. Reproducibility of the multiplex PCR assay was found to be 100% and the detection limit of the optimized multiplex PCR was tested with lowest detectable concentration of DNA 0.8 pg microl(-1). This study demonstrated various Salmonella pathogenicity island virulence gene patterns even within the same serovar. This sets of multiplex PCR system provide a fast and reliable typing approach based on Salmonella pathogenicity islands, thus enabling an effective monitoring of emerging pathogenic Salmonella strains as an additional tool in Salmonella surveillance studies.
    Matched MeSH terms: Meat/microbiology*
  15. Fulltext The sports event’s quality towards attendance of tourists at sports event hosted at northern zone of Malaysia
    Khor, Poy Hua, Lim, Khong Chiu, Radzliyana Radzuwan
    Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2019;7(101):126-132.
    MyJurnal
    Sports tourism is an essential part of world tourism and is trendy in Malaysia. Malaysia recorded about 2 5 83 million tourist arrivals in 201 8 . Efficient delivery of hospitality services to the sports tourists will contribute to the multi billion dollar sports tourism business. In a competitive sports tourism market, offering sporting event requires being de e ply acknowledged with the reasons that attracts tourists’ choice of specific sporting event and the degree of satisfaction that these sports tourists perceived from the service provided. As so, this present study discusses on the sports event’s quality to w ards attendance of tourists at sports event hosted at northern zone of Malaysia. The objectives of this study are answered based on survey research conducted among 351 sports tourists at the sports event organized at northern zone of Malaysia . The study r e veals that the intangible aspect of sports event’s quality highly affects tourists’ attendance at sports event hosted in Northern Zone of Malaysia, compared to the tangible aspect. Growing economy plays an important role in ensuring the quality of sports e vent. Findings reveal dissimilarities on perception of quality towards sports event between the gender groups, with the male tourists displaying higher sensitivity. Further study on sports events hosted in other region of Malaysia could contribute to deve l opment of quality sports events in promoting Malaysia as an international sports tourism destination.
    Matched MeSH terms: Red Meat
  16. pH as analytical indicator for managing pork meat quality
    Kim TW, Kim CW, Kwon SG, Hwang JH, Park DH, Kang DG, et al.
    Sains Malaysiana, 2016;45:1097-1103.
    In order to examine differences of meat quality traits depending on pH values post-mortem, the pH range was classified
    according to initial pH (pH45min) and ultimate pH (pH24hr) post-mortem. The differences of meat quality traits depending
    on sex were not changed by a number of amount, except for backfat thickness and fat content. The value of pH45min was
    positively correlated with pHdif, whereas pH24hr was negatively associated with lightness (CIE L*) and protein content. At
    pH45min post-slaughter, collagen content, fat content, shear force, water holding capacity and yellowness (CIE b*) showed
    lower values at the higher pH range of pH>6.7 than those of other ranges, but CIE L* and redness (CIE a*) presented
    the lowest value at the intermediate pH range of pH6.3~6.7. Conversely, at pH24hr post-slaughter, fat and moisture
    contents maintained the highest average values at the higher pH range of pH>6.1, but protein content showed higher
    value at the lower pH range of pH<5.7. Higher pH24hr appeared significantly lower shear force, but higher water holding
    capacity. CIE L*, a*, and b* values showed significantly higher values at the lowest region of pH24hr. Since meat quality
    characteristics seemed to be favored by consumers in rather than at the range of pH5.7~6.1, which showed significant
    differences of meat color, appearance, and meat juiciness, it is suggested that production of pork meat to appropriate
    pH value is performed by pig breeders and control measures taken during pre- and post-slaughters.
    Matched MeSH terms: Red Meat; Meat
  17. Fulltext Effects of marinating ingredients on physicochemical, microstructural and sensory properties of golek chicken
    Komoltri, P., Pakdeechanuan, P.
    International Food Research Journal, 2012;19(4):1449-1455.
    MyJurnal
    Marination directly affects the texture and flavor of meat and is important for product yield. This research investigated the effects of various marinating solutions on the physicochemical, microstructural and sensory properties of golek chicken, a popular dish in Malaysia, Indonesia and southern Thailand. Non-marinated meat (Tr1-control) was compared with five marinating treatments: distilled water (Tr2); sodium chloride (Tr3); a mixture of sodium chloride and sodium tripolyphosphate (STPP) (Tr4); a mixture of sodium chloride, STPP and citric acid (Tr5); and a mixture of sodium chloride, STPP and sodium bicarbonate (Tr6). Marinating meat in Tr3–Tr6 resulted in higher water-holding capacity and cooking yield, as well as lower shear force value and cooking loss, when compared to Tr1 and Tr2 (p
    Matched MeSH terms: Meat
  18. Fulltext Antioxidant capacity and nitrosation inhibition of cruciferous vegetable extracts
    Konsue, N., Amron, N.A.
    International Food Research Journal, 2018;25(1):65-73.
    MyJurnal
    Cruciferous vegetables belong to the mustard family of plants such as Brussels sprouts, kale, broccoli, cabbage and cauliflower. They are well known for their cancer prevention properties which are due to high content of bioactive compounds, isothiocyanates (ITCs). This study was aimed to investigate nitrosation inhibition ability of the cruciferous vegetables commonly consumed with meat products namely, broccoli, cauliflower and cabbage. Aqueous extracts of fresh and steamed (2 and 4 min) vegetables were subjected to determination of antioxidant capacity (DPPH and FRAP assay) and chemical composition i.e. total phenolic and isothiocyanate (ITC) content. It was found that TPC, DPPH and FRAP values of raw vegetables were different in each vegetable and ranged from 17.12-38.91 mg GAE/100 ml, 44.09-63.31% and 1.36-6.81 mg TE/100 ml, respectively. Among three types of cruciferous vegetable, broccoli had the highest PEITC content being 0.21 mmol/100 g compared to cauliflower (0.15 mmol/100 g) and cabbage (0.06 mmol/100 g). Moreover, it was found that steaming process significantly enhanced antioxidant activity, TPC as well as PEITC content in a timedependent manner up to 4 min (p
    Matched MeSH terms: Meat Products
  19. Fulltext Beneficial effects of commercial Assam green tea infusion on the microbial growth and oxidative stability of cooked beef
    Kristanti, R.A., Hadibarata, T., Punbusayakul, N.
    International Food Research Journal, 2014;21(4):1313-1320.
    MyJurnal
    Natural preservatives having the great antioxidant and antimicrobial activity have been utilized in the food industry for many years. In the present study, the effect of of two brands of commercial Assam green tea infusion (represented by A and B) and 0.02% BHA/BHT on microbial growth, anti-lipid oxidation and color change were investigated in cooked beef. The green tea concentration has influenced to the results. It was found that A and B at the concentration of 250 mg/mL significantly reduced the population of Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium and E. coli in the cooked beef to an undetectable level within 2 days of storage at 4oC. A and B also exhibited higher anti-lipid oxidation activity compared to 0.02% BHA/BHT, and control. Assam green tea infusions in cooked beef significantly increased ∆ L*
    value and decreased ∆ a* and ∆ b* value (p ≤ 0.05). These indicate that Assam green tea infusion might be a potential candidate as a natural preservative for beef and other types of food.
    Matched MeSH terms: Red Meat; Meat
  20. Fulltext Prevalence and quantification of Listeria monocytogenes in chicken offal at the retail level in Malaysia
    Kuan CH, Goh SG, Loo YY, Chang WS, Lye YL, Puspanadan S, et al.
    Poult Sci, 2013 Jun;92(6):1664-9.
    PMID: 23687164 DOI: 10.3382/ps.2012-02974
    A total of 216 chicken offal samples (chicken liver = 72; chicken heart = 72; chicken gizzard = 72) from wet markets and hypermarkets in Selangor, Malaysia, were examined for the presence and density of Listeria monocytogenes by using a combination of the most probable number and PCR method. The prevalence of L. monocytogenes in 216 chicken offal samples examined was 26.39%, and among the positive samples, the chicken gizzard showed the highest percentage at 33.33% compared with chicken liver (25.00%) and chicken heart (20.83%). The microbial load of L. monocytogenes in chicken offal samples ranged from <3 to 93.0 most probable number per gram. The presence of L. monocytogenes in chicken offal samples may indicate that chicken offal can act as a possible vehicle for the occurrence of foodborne listeriosis. Hence, there is a need to investigate the biosafety level of chicken offal in Malaysia.
    Matched MeSH terms: Meat/microbiology*
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