A5052253591- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Insect and Pesticide Research
- Insect Pest Control Strategies
- Listeria monocytogenes in Food Safety
- Food Safety and Hygiene
- Aquaculture Nutrition and Growth
- Sensory Analysis and Statistical Methods
- Insect-Plant Interactions and Control
- Identification and Quantification in Food
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Food Quality and Safety Studies
- Bee Products Chemical Analysis
- Aquaculture disease management and microbiota
- Essential Oils and Antimicrobial Activity
- Livestock and Poultry Management
- Salmonella and Campylobacter epidemiology
- Insect Utilization and Effects
- Bacterial biofilms and quorum sensing
- Animal Behavior and Welfare Studies
- Radiation Effects and Dosimetry
- Genetic and phenotypic traits in livestock
- Proteins in Food Systems
Mississippi State University
2016-2025
North Carolina State University
2023
Hefei University of Technology
2017
Center for Nutrition Policy and Promotion
2017
University of Kentucky
2014
Pellissippi State Community College
2008-2009
Virginia Tech
2003
Virginia Commonwealth University Medical Center
2003
Rheinhessen-Fachklinik Mainz
1986
Woody breast meat has recently become prevalent in the broiler industry both United States and European Union. Recent publications have described quality characteristics of woody as having hardened areas pale ridge-like bulges at caudal cranial regions breast. The present study investigated (pH, color, cooking loss, shear force) protein (protein salt-soluble content) compared to normal meat. In addition, differences muscle proteome profiles were characterized. Results indicated that had a...
This article provides an overview of fatty acids in meat, their variation among animal species, and the roles as flavor precursors. Animal fat mostly consists triglycerides phospholipids. Fats from ruminant (cattle, sheep, goats) monogastric (pigs horses) animals have similar with more saturated monounsaturated than polyunsaturated acids. In animals, muscle reflect composition diets, whereas are because biohydrogenation rumen. Lipid- derived compounds formed thermal oxidation during cooking,...
A randomized complete block design with 3 replications (n=144) was utilized to evaluate the effects of feeding distillers dried grains solubles (DDGS; 0% control and 8%) on broiler breast thigh meat quality. Electrical stunning performed, carcasses were scalded, picked, eviscerated using commercial prototype equipment. At 4 h postmortem, removed from chill tank removal performed. Color, pH, cooking loss, shear force values measured breasts that right side carcass. Breasts left carcass for...
Plant-derived essential oils were tested for their ability to eliminate biofilms of Listeria monocytogenes on polystyrene and stainless steel surfaces. Various concentrations with different contact times various ages. Preliminarily screening nine related phenolic compounds in a disk diffusion assay revealed that thyme oil, oregano carvacrol had the highest antimicrobial activity. Further these three against 21 L. strains representing all 13 serotypes indicated some strain-specific variations...
A randomized complete block design with 3 replications (n = 432, 72 broilers per treatment) was used to evaluate the effects of electrical (ES) and vacuum stunning (VS) on broiler breast meat quality. Electrical performed by applying 11.5 V, <0.05 mA, AC DC current for s each broiler. Vacuum accomplished exposing birds a low atmospheric pressure 597 632 mmHg in an airtight decompression chamber. Breast removal then at 0.75, 2, 4 h postmortem method. Color, pH, cook loss, shear force values...
Pale, Soft, and Exudative (PSE) broiler breast meat has poor protein functionality, which leads to quality problems economic loss in the poultry industry. Proteomics been applied characterize biochemical mechanisms governing tenderness, color, water-holding capacity meat. However, proteome basis of PSE not yet characterized for Therefore, this study was conducted determine differences (cooking shear force), descriptive sensory characteristics, consumer acceptance, whole muscle between normal...
The current study was designed to investigate the effects of in ovo injection different dosages L-ascorbic acid (AA) on posthatch growth performance, carcass characteristics, plasma antioxidant capacity, and meat quality broiler chickens. A total 2,220 Ross 708 hatching eggs containing live embryos at 17 D incubation were subjected 1 6 treatments (trt): non-injected control, saline-injected or saline 3, 6, 12 36 mg AA. An Inovoject m semi-automatic multi-egg injector used inject a 100 μL...
The prevalence of celiac disease in about 1% the global population has led to growing demand for gluten-free alternatives. quality chicken nugget batters made from rice and chickpea flour xanthan gum (XG) was assessed compared with traditional wheat flour. A 3 × 4 factorial design within a randomized complete block framework three replications used examine rheological properties varying type (wheat, rice, chickpea) XG concentration (0%, 0.05%, 0.075%, 0.1%). Rheological tests revealed that...
ABSTRACT The relationship between the consumer acceptability of Cheddar cheese and its descriptive sensory attributes was determined using preference mapping logistic regression for three cheeses. A trained panel ( n = 9) differentiated cheeses based on taste, aroma textural attributes. overall order P < 0.05) 9, 7 12 months aging time, respectively. characterized 7‐ 9‐month‐old as having young/undeveloped flavors such “cooked,”“buttery” “creamy” flavors, had volatiles that were...
A completely randomized design with 7 replications (n = 7, treatments 5 8 subsamples per treatment) was used to evaluate the effects of feeding various levels distillers dried grains solubles (DDGS; 0, 6, 12, 18, and 24%) on broiler breast thigh meat quality. Broilers were harvested in a pilot scale processing plant commercial prototype equipment at 42 d age. The right half each evaluated for pH, instrumental color, cooking loss, proximate analysis, tenderness. left consumer acceptability...
Experiments were conducted to evaluate digestible (dig) Lys requirements of male and female broiler chickens from 49 63 d age. A dose-response diet consisting corn, soybean meal, corn gluten meal was formulated be adequate in dig amino acid concentrations with the exception Lys. L-Lysine . HCl added create 7 experimental diets. Concentrations diets ranged 0.50 1.04% increments 0.09%. Variables measured consisted standardized dietary digestibility, feed intake, BW gain, conversion, mortality,...
A randomized complete block design with 3 replications (n = 432, 72 broilers per treatment) was used to evaluate the effects of electrical (ES) and vacuum stunning (VS) on broiler breast meat quality. Electrical performed by applying 11.5 V, <0.05 mA, AC DC current for s each broiler. Vacuum accomplished exposing birds a low atmospheric pressure 597 632 mmHg in an airtight decompression chamber. Breast removal then at 0.75, 2, 4 h postmortem method. Color, pH, cook loss, shear force values...