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  1. Ooi, P.T., Michelle-Fong, W.C., Goh, Y.M., Awis, Q.S.
    Jurnal Veterinar Malaysia, 2018;30(1):26-29.
    MyJurnal
    This study focuses on investigating the difference in Warner Brazler Shear Force (WBSF) values of pork meatand
    its reliability between roasting and boiling cooking methods. Ten samples of longissimus dorsi (LD) whole cuts from
    commercial three-way crosswere trimmed to a length of 4 cm thickness each. Each sample was then separated into 2
    groups: Group 1:Roasted with convection oven to internal temperatures of 70°C, and Group 2: Boiled in a water bath of
    80°C for 30 min until internal temperature of 70°C. A total of 57 pairs of cylindrical cores (6-7 cylindrical cores) were
    obtained from each cooked LD for analysis. Difference between the two cooking methods for both the shear force
    values were compared using pairwise student T test statistical analysis and intraclass correlation coefficient (ICC) was
    used to establish and quantify reproducibility for reliability of the measurements. The WBSF values for roasted pork is
    significantly lower (p
  2. Ghani, A.A.A., Shahudin, M.S., Azrolharith, R., Haizan, A.R., Zamri-Saad, M., Zuki, A.B., et al.
    Jurnal Veterinar Malaysia, 2017;29(1):23-25.
    MyJurnal
    A comparative study of nutrient composition and in vitro ruminal degradability of selected local plants, Macaranga sp.and Mallotus sp.was carried out and Napier grass (Pennisetum purpureum) was used as control.The results obtained from proximate analysis revealed that there were significant difference (P
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