Abstract Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect physicochemical properties meat, compromise its nutritional components, or produce some compounds that are health concern. Hence, impact oxidation on human and aging process influence diet these harmful reactions growing interest. Past decades have seen more focus lipid oxidation, microbial deterioration, pathogenicity, as well production carcinogenic during...

BACKGROUND: Chickpea (Cicer arietinum L.) seeds are a good source of protein that has potential applications in new product formulation and fortification. The main objectives this study were to analyse the physicochemical, thermal functional properties chickpea isolates (CPIs) compare them with those soy (SPI) pea (PPI) isolates. RESULTS: Extracted CPIs had mean contents 728–853 g kg−1 (dry weight basis). Analysis their deconvoluted Fourier transform infrared spectra gave secondary structure...

ABSTRACT: All ultra‐low‐fat (< 1%) pork bolognas had similar cook yield and composition. Addition of 4% hull‐less waxy barley flour or meal to formulations provided the greatest purge control; normal starch barley, wheat potato were intermediate; 0.25% kappa‐carrageenan 1% soy protein concentrate little effect on water holding texture. Expressible moisture significantly correlated content batter viscosity. Formulations with scored firmest, while bologna required most force compress. For...

Abstract A study was conducted to determine bioactivities of flaxseed ( Linum usitatissimum L.; variety: Valour) proteins and their hydrolysates. Isolated were treated with Flavourzyme ® at different levels enzyme substrate ratio (E/S) hydrolysis time. The unhydrolysed hydrolysates studied for angiotensin I‐converting inhibiting (ACEI) activity, hydroxyl radical (OH·) scavenging activity bile acid binding ability. catalysed generated a 11.94–70.62% degree (DH). (0.67 mg/ml) had strong ACEI...

This study investigated the effect of microclimate temperature during preslaughter transportation on chicken meat quality. Ninety broilers per load 2,900 were monitored individually 3 to 4 h transport in an actively ventilated trailer. Six test runs conducted at average ambient temperatures -27, -22, -17, -5, +4, and +11 degrees C. Birds classified into groups based upon recorded their immediate surroundings as follows: -16 0, 0 10, 10 20, 20 30 Internal body birds using Thermocron DS1922L...

Soladoye, P. O., Shand, J., Aalhus, J. L., Gariépy, C. and Juárez, M. 2015. Review: Pork belly quality, bacon properties recent consumer trends. Can. Anim. Sci. 95: 325–340. Several factors can affect pork quality and, subsequently, quality. Going by the trends in market bearing mind more choosy nature of consuming populace, it is imperative to consider that or improve thereby sustaining current surge. In as much both genetic environmental have been identified largely affecting muscle food...

The effect of acute cold exposure on bird physiology, muscle metabolites, and meat quality was assessed in 360 male female broilers at 5 6 wk age, exposed for 3 h to temperature ranges -18 -4°C a control +20°C, by using simulated transport system followed 0 or 2 lairage. Core body (CBT) recorded, the microclimate RH surrounding individual birds were monitored. Birds classified based their immediate surroundings. Exposure temperatures below 0°C resulted decrease (P < 0.05) blood glucose an...

The scope of this study was to determine the ability flaxseed (Linum usitatissimum L.) proteins release angiotensin I-converting enzyme inhibitory (ACEI) peptides during simulated gastrointestinal (GI) digestion using a static (SM; no absorption in intestinal phase) and dynamic model (DM; simultaneous digested products phase via passive diffusion). Gastric gastric + small digests both models possessed ACEI activity. activity digest DM (IC(50) unabsorbed, 0.05 mg N/mL; IC(50) absorbed, 0.04...

ABSTRACT The dominance of pulses in plant‐based protein foods necessitates an investigation into their organoleptic properties. Taste, aroma, flavor, and trigeminal attribute intensities purees obtained from pressure‐cooked black bean, chickpea, faba green lentil, pinto yellow pea were assessed using a trained panel. panelists rated the interval scale with not perceptible very intense as anchors. pulse‐like was consistently highly across all pulse purees. black, pinto, bean mostly exhibited...

Defibrinated bovine plasma (DBP) was treated with the microbial protease Flavourzyme to obtain protein hydrolysates various degrees of hydrolysis (DH). The angiotensin I-converting enzyme (ACE) inhibiting activity hydrolyzed assessed hippuryl-His-Leu as substrate. amount hippuric acid released, due uninhibited ACE activity, determined by high-performance liquid chromatography. (ACEI) found increase increasing DH; 43% DH hydrolysate exhibited highest and had an IC(50) 1.08 mg/mL. Peptide...

Five hundred thirty-six finishing pigs were placed on experiment for an average of 26 d prior to slaughter, determine the effects 5 mg ractopamine hydrochloride (RAC) per kg diet growth performance, carcass composition and eating quality pork. Treatments included a control similar western Canadian commercial treatment containing RAC -1 with elevated amino acids, vitamins minerals. The started when animal weight was 86 kg; marketed at liveweight 118 kg. Two selected from each 32 pens in week...

During the winter in Western Canada, broilers are routinely transported ambient temperatures ranging from 0°C to -40°C, yet there is little research this area. This study examined physiology and behavior of undergoing simulated transport at typical Canadian temperatures. Groups 15 aged 32 33 d were exposed an air stream regulated -5, -10, or -15°C. Birds placed into a drawer. Following baseline observations, drawer was test chamber where cold drawn past birds for 3 h. Three replications...

The effect of acute cold exposure was assessed on broiler physiology, breast and thigh muscle metabolites, meat quality. In total, 160 male birds at ages 5 6 wk were exposed to temperatures −9 −15°C (cold stressed) +20°C (control) in a simulated transport chamber for 3 h before slaughter followed by 0 or 2 lairage. Bird physiology parameters, including core body temperature, live shrink, blood glucose, assessed. Core temperature monitored every minute using i-Button data loggers, shrink...