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beef meatballs</title> <meta name="description" content="Search results for: Balinese beef meatballs"> <meta name="keywords" content="Balinese beef meatballs"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Balinese beef meatballs"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 100</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Balinese beef meatballs</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">100</span> The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef and Buffalo Meatballs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Abustam">E. Abustam</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20I.%20Said"> M. I. Said</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Yusuf"> M. Yusuf</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20M.%20Ali"> H. M. Ali</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat after the addition of smoke powder prior to storage at the temperatures of 2-5°C for 7 days. This study used meat from Longissimus dorsi muscle of male Balinese cattle aged 3 years and of male buffalo aged 5 years as the main raw materials, and smoke powder as a binder and preservative in making meatballs. The study was based on completely randomized design (CRD) of factorial pattern of 2 x 3 x 2 where factors 1, 2 and 3 included the types of meat (cattle and buffalo), types of smoke powder (oven dried, freeze dried and spray dried) with a level of 2% of the weight of the meat (b/b), and storage duration (0 and 7 days) with three replications respectively. The parameters measured were the meatball sensory quality (scores of tenderness, firmness, chewing residue, and intensity of flavor). The results of this study show that each type of meat has produced different sensory characteristics. The meatballs made from buffalo meat have higher tenderness and elasticity scores than the Balinese beef. Meanwhile, the buffalo meatballs have a lower residue mastication score than the Balinese beef. Each type of smoke powders has produced a relatively similar sensory quality of meatballs. It can be concluded that the smoke powder of 2% of the weight of the meat (w/w) could maintain the sensory quality of the meatballs for 7 days of storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Balinese%20beef%20meatballs" title="Balinese beef meatballs">Balinese beef meatballs</a>, <a href="https://publications.waset.org/abstracts/search?q=buffalo%20meatballs" title=" buffalo meatballs"> buffalo meatballs</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20quality" title=" sensory quality"> sensory quality</a>, <a href="https://publications.waset.org/abstracts/search?q=smoke%20powder" title=" smoke powder"> smoke powder</a> </p> <a href="https://publications.waset.org/abstracts/37490/the-influence-of-the-types-of-smoke-powder-and-storage-duration-on-sensory-quality-of-balinese-beef-and-buffalo-meatballs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/37490.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">337</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">99</span> Effect of Different Flours on the Physical and Sensorial Characteristics of Meatballs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Aykin%20Dincer">Elif Aykin Dincer</a>, <a href="https://publications.waset.org/abstracts/search?q=Ozlem%20Kilic"> Ozlem Kilic</a>, <a href="https://publications.waset.org/abstracts/search?q=Busra%20F.%20Bilgic"> Busra F. Bilgic</a>, <a href="https://publications.waset.org/abstracts/search?q=Mustafa%20Erbas"> Mustafa Erbas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Stale breads and rusk flour are used traditionally in meatballs produced in Turkey as a structure enhancer. This study researches the possibilities of using retrograded wheat flour in the meatball production and compares the physical and sensorial characteristics of these meatballs with stale bread (traditional) and rusk (commercial) used meatballs. The cooking loss of meatballs produced with using retrograded flour was similar to that of commercial meatballs. These meatballs have an advantage with respect to cooking loss compared to traditional meatballs. Doses of retrograded flour from 5% to 20% led to a significant decrease in cooking loss, from 21.95% to 6.19%, and in the diameter of meatballs, from 18.60% to 12.74%, but to an increase in the thickness of meatballs, from 28.82% to 41.39%, respectively, compared to the control (0%). The springiness of the traditional meatballs was significantly higher than that of the other meatballs. This might have been due to the bread crumbs having a naturally springy structure. Moreover, the addition of retrograded flour in the meatballs significantly (P<0.05) affected the hardness, springiness and cohesiveness of the meatballs with respect to textural properties. In conclusion, it is considered that the use of 10% retrograded flour is ideal to improve the sensorial values of meatballs and the properties of their structure. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cooking%20loss" title="cooking loss">cooking loss</a>, <a href="https://publications.waset.org/abstracts/search?q=flour" title=" flour"> flour</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=meatball" title=" meatball"> meatball</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20characteristics" title=" sensorial characteristics"> sensorial characteristics</a> </p> <a href="https://publications.waset.org/abstracts/66898/effect-of-different-flours-on-the-physical-and-sensorial-characteristics-of-meatballs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66898.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">291</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">98</span> Natural and Synthetic Antioxidant in Beef Meatball</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abul%20Hashem">Abul Hashem</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The experiment was conducted to find out the effect of different levels of Moringa oleifiera leaf extract and synthetic antioxidant (Beta Hydroxyl Anisole) on fresh and preserved beef meatballs. For this purpose, ground beef samples were divided into five treatment groups. They are treated as control, synthetic antioxidant, 0.1%, 0.2% and 0.3% Moringa oleifera leaf extract as T1, T2, T3, T4 and T5, respectively. Five kinds of meatballs were made and biscuit crushed and egg albumin was mixed with beef meatballs and cooking was practiced properly. Proximate analysis, sensory tests (color, flavor, tenderness, juiciness, overall acceptability), cooking loss, pH value, free fatty acids (FFA), thiobarbituric acid values (TBARS), peroxide value(POV) and microbiological examination were determined in order to evaluate the effect of Moringa oleifiera leaf extract as natural antioxidant & antimicrobial activities in comparing to BHA (Beta Hydroxyl Anisole) at first day before freezing and for maintaining meatballs qualities on the shelf life of beef meat balls stored for 60 days under frozen condition. Freezing temperature was -20˚C. Days of intervals of experiment were on 0, 15th, 30th, and 60th days. Dry matter content of all the treatment groups differ significantly (p<0.05). On the contrary, DM content increased significantly (p<0.05) with the advancement of different days of intervals. CP content of all the treatments were increased significantly (p<0.05) among the different treatment groups. EE content at different treatment levels differ significantly (p<0.05). Ash content at different treatment levels was also differ significantly (p<0.05). FFA values, TBARS, POV were decreased significantly (p<0.05) at different treatment levels. Color, odor, tenderness, juiciness, overall acceptability, raw PH, cooked pH were increased at different treatment levels significantly (p<0.05). The cooking loss (%) at different treatment levels were differ significantly (p<0.05). TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) was decreased significantly (p<0.05) at different treatment levels comparison to control. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, FFA, POV, TBARS and microbial parameters it can be concluded that Moringa oleifera leaf extract at 0.1%, 0.2% and 0.3% can be used instead of 0.1% synthetic antioxidant BHA in beef meatballs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=beef%20meatball" title=" beef meatball"> beef meatball</a>, <a href="https://publications.waset.org/abstracts/search?q=BHA" title=" BHA"> BHA</a>, <a href="https://publications.waset.org/abstracts/search?q=moringa%20leaf%20extract" title=" moringa leaf extract"> moringa leaf extract</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/31918/natural-and-synthetic-antioxidant-in-beef-meatball" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31918.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">303</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">97</span> The Effect of Emotional Support towards Quality of Work Life on Balinese Working Women</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Ketut%20Yoga%20Adityawira">I. Ketut Yoga Adityawira</a>, <a href="https://publications.waset.org/abstracts/search?q=Putu%20Ayu%20Novia%20Viorica"> Putu Ayu Novia Viorica</a>, <a href="https://publications.waset.org/abstracts/search?q=Komang%20Rahayu%20Indrawati"> Komang Rahayu Indrawati </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In addition to work and take care of the family, Balinese women also have a role to participate in social activities in Bali. So this will have an impact on the quality of work life of Balinese women. One way to reduce the impact of the fulfillment of the role of Balinese women namely through emotional support. The aim of this research is to find out the effect of emotional support towards the quality of work life on Balinese working women. Data were retrieved by quasi-experimental method with pretest-posttest design. Data were analyzed by Analysis of Variance (ANOVA) through SPSS 17.0 for Windows. The number of subjects in this research is 30 people with the criteria: Balinese Women, aged 27 to 55 years old, have a minimum of two years experience of work and has been married. The analysis showed that there is no effect of emotional support towards the quality of work life on Balinese working women, with information there is no significant of probability value p = 0.304 (p > 0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Balinese%20women" title="Balinese women">Balinese women</a>, <a href="https://publications.waset.org/abstracts/search?q=emotional%20support" title=" emotional support"> emotional support</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20of%20work%20life" title=" quality of work life"> quality of work life</a>, <a href="https://publications.waset.org/abstracts/search?q=working%20women" title=" working women"> working women</a> </p> <a href="https://publications.waset.org/abstracts/85368/the-effect-of-emotional-support-towards-quality-of-work-life-on-balinese-working-women" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85368.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">208</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">96</span> Formulation of Value Added Beff Meatballs with the Addition of Pomegranate (Punica granatum) Extract as a Source of Natural Antioxident</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Hashem">M. A. Hashem</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Jahan"> I. Jahan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The experiment was conducted to find out the effect of different levels of Pomegranate (Punica granatum) extract and synthetic antioxidant BHA (Beta Hydroxyl Anisole) on fresh and preserved beef meatballs in order to make functional food. For this purpose, ground beef samples were divided into five treatment groups. They were treated as control group, 0.1% synthetic antioxidant group, 0.1%, 0.2% and 0.3% pomegranate extract group as T1, T2, T3, T4 and T5 respectively. Proximate analysis, sensory tests (color, flavor, tenderness, juiciness, overall acceptability), cooking loss, pH value, free fatty acids (FFA), thiobarbituric acid values (TBARS), peroxide value (POV) and microbiological examination were determined in order to evaluate the effect of pomegranate extract as natural antioxidant and antimicrobial activities compared to BHA (Beta Hydroxyl Anisole) at first day before freezing and for maintaining meatballs qualities on the shelf life of beef meat balls stored for 60 days under frozen condition. Freezing temperature was -20˚C. Days of intervals of experiment were on 0, 15th, 30th and 60th days. Dry matter content of all the treatment groups differ significantly (p<0.05). On the contrary, DM content increased significantly (p<0.05) with the advancement of different days of intervals. CP content of all the treatments were increased significantly (p<0.05) among the different treatment groups. EE and Ash content were decreased significantly (p<0.05) at different treatment levels. FFA values, TBARS, POV were decreased significantly (p<0.05) at different treatment levels. Color, odor, tenderness, juiciness, overall acceptability decreased significantly (p<0.05) at different days of intervals. Raw PH, cooked pH were increased at different treatment levels significantly (p<0.05). The cooking loss (%) at different treatment levels were differ significantly (p<0.05). TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) was decreased significantly (p<0.05) at different treatment levels and at different days of intervals comparison to control. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, FFA, POV, TBARS value and microbial analysis it can be concluded that pomegranate extract at 0.1%, 0.2% and 0.3% can be used instead of synthetic antioxidant BHA in beef meatballs. On the basis of sensory evaluation, nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% Pomegranate extract can be recommended for formulation of value added beef meatball enriched with natural antioxidant. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=pomegranate" title=" pomegranate"> pomegranate</a>, <a href="https://publications.waset.org/abstracts/search?q=BHA" title=" BHA"> BHA</a>, <a href="https://publications.waset.org/abstracts/search?q=value%20added%20meat%20products" title=" value added meat products"> value added meat products</a> </p> <a href="https://publications.waset.org/abstracts/42656/formulation-of-value-added-beff-meatballs-with-the-addition-of-pomegranate-punica-granatum-extract-as-a-source-of-natural-antioxident" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42656.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">246</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">95</span> Role of Emotional Support and Work Motivation for Quality of Work Life on Balinese Working Women</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Komang%20Rahayu%20Indrawati">Komang Rahayu Indrawati</a>, <a href="https://publications.waset.org/abstracts/search?q=Ni%20Wayan%20Sinthia%20Widiastuti"> Ni Wayan Sinthia Widiastuti</a>, <a href="https://publications.waset.org/abstracts/search?q=Ratna%20Dewi%20Santosa"> Ratna Dewi Santosa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Today the career of Balinese working women has been highly developed where able to work with loyalty and high professionalism. Career for a woman is one conscious choice and a call of conscience, which provides financial support for her family. Career for women can develop their own potencies, intellectually, and socially, so women feel that their role is meaningful and beneficial for herself and others. Emotional support becomes important to understand certainly for women who have multirole like Balinese working women to meet the demands of their role and also enhancing their work motivation and the quality of work life. This research used quantitative research method with questionnaires dissemination to 120 respondents and analyzed using Multiple Regression Analysis. The purpose of this study was to see the role of emotional support for work motivation and quality of work life in working Balinese women. The results of this study showed that emotional support and work motivation give a significant role in the quality of work life on Balinese working women. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Balinese%20working%20women" title="Balinese working women">Balinese working women</a>, <a href="https://publications.waset.org/abstracts/search?q=emotional%20support" title=" emotional support"> emotional support</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20of%20work%20life" title=" quality of work life"> quality of work life</a>, <a href="https://publications.waset.org/abstracts/search?q=work%20motivation" title=" work motivation"> work motivation</a> </p> <a href="https://publications.waset.org/abstracts/85381/role-of-emotional-support-and-work-motivation-for-quality-of-work-life-on-balinese-working-women" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85381.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">197</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">94</span> Effect of Texturised Soy Protein and Yeast on the Instrumental and Sensory Quality of Hybrid Beef Meatballs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Simona%20Grasso">Simona Grasso</a>, <a href="https://publications.waset.org/abstracts/search?q=Gabrielle%20Smith"> Gabrielle Smith</a>, <a href="https://publications.waset.org/abstracts/search?q=Sophie%20Bowers"> Sophie Bowers</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluseyi%20Moses%20Ajayi"> Oluseyi Moses Ajayi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mark%20Swainson"> Mark Swainson</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hybrid meat analogues are meat products whereby a proportion of meat has been partially replaced by more sustainable protein sources. These products could bridge the gap between meat and meat-free products, providing convenience, and allowing consumers to continue using meat products as they conventionally would, while lowering their overall meat intake. The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, yield, colour, instrumental texture, and sensory quality were investigated. The addition of soy and yeast did not have significant effects on the overall protein content, but the total fat and moisture content went down with increasing soy substitution. Samples with 30% TSP had significantly higher yield than the other recipes. In terms of colour, a* redness values tended to go down and b* yellowness values tended to go up with increasing soy addition. The addition of increasing levels of soy and yeast modified the structure of meatballs resulting in a progressive decrease in hardness and chewiness compared to control. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. The texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received significantly higher flavour and overall acceptability scores than control. Control samples were significantly more often associated than the other recipes to the term 'hard' and the least associated to 'soft' and 'crumbly and easy to cut'. All recipes were similarly associated to the terms 'weak meaty', 'strong meaty', 'characteristic' and 'unusual'. Correspondence analysis separated the meatballs in three distinct groups: 1) control; 2) 30%TSP with yeast; and 3) 15%TSP, 15%TSP with yeast and 30%TSP located together on the sensory map, showing similarity. Adding 15-30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality. These results can provide encouragement for the use of the hybrid concept by the meat industry to promote the partial substitution of meat in flexitarians’ diets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=CATA" title="CATA">CATA</a>, <a href="https://publications.waset.org/abstracts/search?q=hybrid%20meat%20products" title=" hybrid meat products"> hybrid meat products</a>, <a href="https://publications.waset.org/abstracts/search?q=texturised%20soy%20protein" title=" texturised soy protein"> texturised soy protein</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/98965/effect-of-texturised-soy-protein-and-yeast-on-the-instrumental-and-sensory-quality-of-hybrid-beef-meatballs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/98965.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">165</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">93</span> Microbial Quality of Beef and Mutton in Bauchi Metropolis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdullahi%20Mohammed">Abdullahi Mohammed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The microbial quality of beef and mutton sold in four major markets of Bauchi metropolis was assessed in order to assist in ascertaining safety. Shops were selected from 'Muda Lawal', 'Yelwa', 'Wunti', and 'Gwallameji' markets. The total bacterial count was used as index of quality. A total of thirty two (32) samples were collected in two successive visits. The samples were packed and labelled in a sterile polythene bags for transportation to the laboratory. Microbial analysis was carried out immediately upon arrival under a septic condition, where aerobic plate was used in determining the microbial load. Result showed that beef and mutton from Gwallameji had the highest bacterial count of 9.065 X 105 cfu/ml and 8.325 X 105 cfu/ml for beef and mutton respectively followed by Wunti market (6.95 X 105 beef and 4.838 X 105 motton) and Muda Lawal (4.86 X 105 cfu/ml beef and 5.998 X 105 cfu/ml mutton). Yelwa had 5.175 X 105 and 5.30 X 105 for beef and mutton respectively. Bacterial species isolated from the samples were Escherichia coli, Salmonella spp, Streptococcus species and Staphylococcus species. However, results obtained from all markets showed that there was no significant differences between beef and mutton in terms of microbial quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beef" title="beef">beef</a>, <a href="https://publications.waset.org/abstracts/search?q=mutton" title=" mutton"> mutton</a>, <a href="https://publications.waset.org/abstracts/search?q=salmonella" title=" salmonella"> salmonella</a>, <a href="https://publications.waset.org/abstracts/search?q=sterile" title=" sterile"> sterile</a> </p> <a href="https://publications.waset.org/abstracts/34917/microbial-quality-of-beef-and-mutton-in-bauchi-metropolis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34917.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">460</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">92</span> Attitude of Beef Cattle Farmers toward Biosecurity Practices</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Sri%20Lestari">Veronica Sri Lestari</a>, <a href="https://publications.waset.org/abstracts/search?q=Sitti%20Nurani%20Sirajuddin"> Sitti Nurani Sirajuddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Kasmiyati%20Kasim"> Kasmiyati Kasim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this research was to know the attitude of beef cattle farmers toward bio security practices. This research was conducted in Barru regency, South Sulawesi province, Indonesia, in 2014. Thirty beef cattle farmers were selected through random sampling. Primary and secondary data were collected through report, observation and deep interview by using questionnaire. Bio security practices consisted of 35 questions. Every answer of the question was scored based on three categories: score 1 (not important), score 2 (important) and 3 (very important). The results of this research showed that the attitude of beef cattle farmers toward bio security practices was categorized as important. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=attitude" title="attitude">attitude</a>, <a href="https://publications.waset.org/abstracts/search?q=beef%20cattle" title=" beef cattle"> beef cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=biosecurity" title=" biosecurity"> biosecurity</a>, <a href="https://publications.waset.org/abstracts/search?q=farmers" title=" farmers "> farmers </a> </p> <a href="https://publications.waset.org/abstracts/27793/attitude-of-beef-cattle-farmers-toward-biosecurity-practices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27793.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">296</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">91</span> Drying Kinetics of Vacuum Dried Beef Meat Slices</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Aykin%20Dincer">Elif Aykin Dincer</a>, <a href="https://publications.waset.org/abstracts/search?q=Mustafa%20Erbas"> Mustafa Erbas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The vacuum drying behavior of beef slices (10 x 4 x 0.2 cm3) was experimentally investigated at the temperature of 60, 70, and 80°C under 25 mbar ultimate vacuum pressure and the mathematical models (Lewis, Page, Midilli, Two-term, Wangh and Singh and Modified Henderson and Pabis) were used to fit the vacuum drying of beef slices. The increase in drying air temperature resulted in a decrease in drying time. It took approximately 206, 180 and 157 min to dry beef slices from an initial moisture content to a final moisture content of 0.05 kg water/kg dry matter at 60, 70 and 80 °C of vacuum drying, respectively. It is also observed that the drying rate increased with increasing drying temperature. The coefficients (R2), the reduced chi-square (x²) and root mean square error (RMSE) values were obtained by application of six models to the experimental drying data. The best model with the highest R2 and, the lowest x² and RMSE values was selected to describe the drying characteristics of beef slices. The Page model has shown a better fit to the experimental drying data as compared to other models. In addition, the effective moisture diffusivities of beef slices in the vacuum drying at 60 - 80 °C varied in the range of 1.05 – 1.09 x 10-10 m2/s. Consequently, this results can be used to simulate vacuum drying process of beef slices and improve efficiency of the drying process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beef%20slice" title="beef slice">beef slice</a>, <a href="https://publications.waset.org/abstracts/search?q=drying%20models" title=" drying models"> drying models</a>, <a href="https://publications.waset.org/abstracts/search?q=effective%20diffusivity" title=" effective diffusivity"> effective diffusivity</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum" title=" vacuum"> vacuum</a> </p> <a href="https://publications.waset.org/abstracts/66896/drying-kinetics-of-vacuum-dried-beef-meat-slices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66896.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">288</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">90</span> Duplex Real-Time Loop-Mediated Isothermal Amplification Assay for Simultaneous Detection of Beef and Pork</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mi-Ju%20Kim">Mi-Ju Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Hae-Yeong%20Kim"> Hae-Yeong Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Product mislabeling and adulteration have been increasing the concerns in processed meat products. Relatively inexpensive pork meat compared to meat such as beef was adulterated for economic benefit. These food fraud incidents related to pork were concerned due to economic, religious and health reasons. In this study, a rapid on-site detection method using loop-mediated isothermal amplification (LAMP) was developed for the simultaneous identification of beef and pork. Each specific LAMP primer for beef and pork was designed targeting on mitochondrial D-loop region. The LAMP assay reaction was performed at 65 ℃ for 40 min. The specificity of each primer for beef and pork was evaluated using DNAs extracted from 13 animal species including beef and pork. The sensitivity of duplex LAMP assay was examined by serial dilution of beef and pork DNAs, and reference binary mixtures. This assay was applied to processed meat products including beef and pork meat for monitoring. Each set of primers amplified only the targeted species with no cross-reactivity with animal species. The limit of detection of duplex real-time LAMP was 1 pg for each DNA of beef and pork and 1% pork in a beef-meat mixture. Commercial meat products that declared the presence of beef and/or pork meat on the label showed positive results for those species. This method was successfully applied to detect simultaneous beef and pork meats in processed meat products. The optimized duplex LAMP assay can identify simultaneously beef and pork meat within less than 40 min. A portable real-time fluorescence device used in this study is applicable for on-site detection of beef and pork in processed meat products. Thus, this developed assay was considered to be an efficient tool for monitoring meat products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beef" title="beef">beef</a>, <a href="https://publications.waset.org/abstracts/search?q=duplex%20real-time%20LAMP" title=" duplex real-time LAMP"> duplex real-time LAMP</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20identification" title=" meat identification"> meat identification</a>, <a href="https://publications.waset.org/abstracts/search?q=pork" title=" pork"> pork</a> </p> <a href="https://publications.waset.org/abstracts/77001/duplex-real-time-loop-mediated-isothermal-amplification-assay-for-simultaneous-detection-of-beef-and-pork" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77001.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">224</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">89</span> Beef Cattle Farmers Perception toward Urea Mineral Molasses Block</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Sri%20Lestari">Veronica Sri Lestari</a>, <a href="https://publications.waset.org/abstracts/search?q=Djoni%20Prawira%20Rahardja"> Djoni Prawira Rahardja</a>, <a href="https://publications.waset.org/abstracts/search?q=Tanrigiling%20Rasyid"> Tanrigiling Rasyid</a>, <a href="https://publications.waset.org/abstracts/search?q=Aslina%20Asnawi"> Aslina Asnawi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ikrar%20Muhammad%20Saleh"> Ikrar Muhammad Saleh</a>, <a href="https://publications.waset.org/abstracts/search?q=Ilham%20Rasyid"> Ilham Rasyid</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Urea Mineral Molasses Block is very important for beef cattle, because it can increase beef production. The purpose of this research was to know beef cattle farmers’ perception towards Urea Mineral Molasses Block (UMMB). This research was conducted in Gowa Regency, South Sulawesi, Indonesia in 2016. The population of this research were all beef cattle farmers. Sample was chosen through purposive sampling. Data were collected through observation and face to face with deep interview using questionnaire. Variables of perception consisted of relative advantage, compatibility, complexity, observability and triability. There were 10 questions. The answer for each question was scored by 1, 2, 3 which refer to disagree, agree enough, strongly agree. The data were analyzed descriptively using frequency distribution. The research revealed that beef cattle farmers’ perception towards UMMB was categorized as strongly agree. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beef%20cattle" title="beef cattle">beef cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=farmers" title=" farmers"> farmers</a>, <a href="https://publications.waset.org/abstracts/search?q=perception" title=" perception"> perception</a>, <a href="https://publications.waset.org/abstracts/search?q=urea%20mineral%20molasses%20block" title=" urea mineral molasses block"> urea mineral molasses block</a> </p> <a href="https://publications.waset.org/abstracts/56899/beef-cattle-farmers-perception-toward-urea-mineral-molasses-block" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56899.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">347</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">88</span> Characterization of Fresh, Charcoal Flue Gas Treated and Boiled Beef Samples Using FTIR For Consumption Safety</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Catherine%20W.%20Njeru">Catherine W. Njeru</a>, <a href="https://publications.waset.org/abstracts/search?q=Clarence%20Murithi%20W."> Clarence Murithi W.</a>, <a href="https://publications.waset.org/abstracts/search?q=Isaac%20W.%20%20Mwangi"> Isaac W. Mwangi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ruth%20Wanjau"> Ruth Wanjau</a>, <a href="https://publications.waset.org/abstracts/search?q=Grace%20N.%20Kiriro"> Grace N. Kiriro</a>, <a href="https://publications.waset.org/abstracts/search?q=Gerald%20W.%20Mbugua"> Gerald W. Mbugua</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Flesh from animals is one of the most nutritious food materials that is rich in Vitamin B12, B3 (Niacin), B6, iron, zinc, selenium, and plenty of other vitamins and minerals and a high content of fats Meat consumption projection indicates an increase from 5.5 to 13.3 million tons by 2025 and this demand has been associated with livestock revolution. This study used charcoal flue gases sourced from the combustion of charcoal briquettes to prolong beef shelf life. The FT-IR technique is based on the specific absorption of infrared radiation by carbon monoxide and carbon dioxide molecules. The characterization of the functional groups was done using Fourier transform infrared spectroscopy (Shimadzu IR Tracer-100). The fresh, treated and boiled beef was ground with potassium bromide (KBr) into pellets and analyzed using FT-IR at a range of 400-3600 cm-1. The reaction of fresh, charcoal flue gas treated and boiled beef samples are as shown in the FT-IR spectrums. The fresh and boiled beef spectrums are similar, while the charcoal flue-treated beef samples show distinct peaks at 2100 and 2290 cm-1, which correspond to carbon monoxide and carbon dioxide, respectively. The study proposes the use of FT-IR in the determination of beef for consumption quality studies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=FT-IR" title="FT-IR">FT-IR</a>, <a href="https://publications.waset.org/abstracts/search?q=charcoal%20flue%20gases" title=" charcoal flue gases"> charcoal flue gases</a>, <a href="https://publications.waset.org/abstracts/search?q=beef" title=" beef"> beef</a>, <a href="https://publications.waset.org/abstracts/search?q=charcoal%20flue%20gases" title=" charcoal flue gases"> charcoal flue gases</a> </p> <a href="https://publications.waset.org/abstracts/192426/characterization-of-fresh-charcoal-flue-gas-treated-and-boiled-beef-samples-using-ftir-for-consumption-safety" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192426.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">23</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">87</span> Volatile Composition of Sucuks: A Traditional Dry-Fermented Sausage Affected by Meat and Fat Types</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mina%20Kargozari">Mina Kargozari</a>, <a href="https://publications.waset.org/abstracts/search?q=Isabel%20Revilla%20Martin"> Isabel Revilla Martin</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%81ngel%20A.%20Carbonell-Barrachina"> Ángel A. Carbonell-Barrachina</a>, <a href="https://publications.waset.org/abstracts/search?q=Antoni%20Szumny"> Antoni Szumny</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The profiles of volatile compounds of differently formulated sausages including CH (camel meat-hump), CB (camel meat-beef fat), BH (beef-hump) and BB (beef-beef fat) were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase micro-extraction (SPME) in order to investigate the role of meat and fat type in aroma compounds release. A total of 47 compounds identified, were consisted of 3 acids, 1 ester, 3 alcohols, 7 aldehydes, 5 sulphur compounds, and 27 terpenes. The significant differences were observed in the aroma compounds among four batches. The CH sucuk samples containing the highest (p<0.05) fat amount among the others showed higher amounts of volatiles in consequence. The sausages prepared with hump showed higher amounts of aldehydes and lower amounts of terpenes compared to the sausages made with beef fat (p<0.05). It seemed that meat type had an inconsiderable effect on the volatile profile of the sausages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aromatic%20compounds" title="aromatic compounds">aromatic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=camel%20meat" title=" camel meat"> camel meat</a>, <a href="https://publications.waset.org/abstracts/search?q=hump" title=" hump"> hump</a>, <a href="https://publications.waset.org/abstracts/search?q=SPME" title=" SPME"> SPME</a> </p> <a href="https://publications.waset.org/abstracts/15572/volatile-composition-of-sucuks-a-traditional-dry-fermented-sausage-affected-by-meat-and-fat-types" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15572.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">433</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">86</span> Income Analysis of Beef Cattle Breeders for Traditional Profit-Sharing System, Tesang, in South Sulawesi Province</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sitti%20Nurani%20Sirajuddin">Sitti Nurani Sirajuddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Muh.%20Aminawar"> Muh. Aminawar</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Nurlaelah"> Siti Nurlaelah</a>, <a href="https://publications.waset.org/abstracts/search?q=Amidah%20Amrawaty"> Amidah Amrawaty</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to determine the income of beef cattle breeders from the traditional profit-sharing system named Tesang. This study was conducted in the province of South Sulawesi start from April to July 2014, used quantitative methods and data analysis is of income. The population is all beef cattle breeders who perform for the traditional profit-sharing system (Tesang) in Barru Regency and Bone Regency, province of South Sulawesi. Samples are beef cattle breeders who breeding the cattle with the traditional profit-sharing system (Tesang) in Barru Regency and Bone Regency using breeding system and cattle enlargement system (expense) by fifty breeders. The results showed beef cattle breeder’s income from the profit-sharing system (Tesang) where enlargement system (expense) at6th month maintenance periods higher than the profit-sharing system (Tesang) with using breeding the cattle. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=income" title="income">income</a>, <a href="https://publications.waset.org/abstracts/search?q=beef%20cattle" title=" beef cattle"> beef cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=profit-sharing%20system" title=" profit-sharing system"> profit-sharing system</a>, <a href="https://publications.waset.org/abstracts/search?q=Teseng" title=" Teseng"> Teseng</a> </p> <a href="https://publications.waset.org/abstracts/48036/income-analysis-of-beef-cattle-breeders-for-traditional-profit-sharing-system-tesang-in-south-sulawesi-province" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48036.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">284</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">85</span> Characterization of Shiga Toxin Escherichia coli Recovered from a Beef Processing Facility within Southern Ontario and Comparative Performance of Molecular Diagnostic Platforms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jessica%20C.%20Bannon">Jessica C. Bannon</a>, <a href="https://publications.waset.org/abstracts/search?q=Cleso%20M.%20Jordao%20Jr."> Cleso M. Jordao Jr.</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Melebari"> Mohammad Melebari</a>, <a href="https://publications.waset.org/abstracts/search?q=Carlos%20Leon-Velarde"> Carlos Leon-Velarde</a>, <a href="https://publications.waset.org/abstracts/search?q=Roger%20Johnson"> Roger Johnson</a>, <a href="https://publications.waset.org/abstracts/search?q=Keith%20Warriner"> Keith Warriner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> There has been an increased incidence of non-O157 Shiga Toxin Escherichia coli (STEC) with six serotypes (Top 6) being implicated in causing haemolytic uremic syndrome (HUS). Beef has been suggested to be a significant vehicle for non-O157 STEC although conclusive evidence has yet to be obtained. The following aimed to determine the prevalence of the Top 6 non-O157 STEC in beef processing using three different diagnostic platforms then characterize the recovered isolates. Hide, carcass and environmental swab samples (n = 60) were collected from a beef processing facility over a 12 month period. Enriched samples were screened using Biocontrol GDS, BAX or PALLgene molecular diagnostic tests. Presumptive non-O157 STEC positive samples were confirmed using conventional PCR and serology. STEC was detected by GDS (55% positive), BAX (85% positive), and PALLgene (93%). However, during confirmation testing only 8 of the 60 samples (13%) were found to harbour STEC. Interestingly, the presence of virulence factors in the recovered isolates was unstable and readily lost during subsequent sub-culturing. There is a low prevalence of Top 6 non-O157 STEC associated with beef although other serotypes are encountered. Yet, the instability of the virulence factors in recovered strains would question their clinical relevance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beef" title="beef">beef</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20microbiology" title=" food microbiology"> food microbiology</a>, <a href="https://publications.waset.org/abstracts/search?q=shiga%20toxin" title=" shiga toxin"> shiga toxin</a>, <a href="https://publications.waset.org/abstracts/search?q=STEC" title=" STEC"> STEC</a> </p> <a href="https://publications.waset.org/abstracts/28089/characterization-of-shiga-toxin-escherichia-coli-recovered-from-a-beef-processing-facility-within-southern-ontario-and-comparative-performance-of-molecular-diagnostic-platforms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28089.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">461</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">84</span> Effect of Electric Stimulation on Characteristic Changes in Hot-Boned Beef Brisket of Different Potential Tenderness</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Orose%20Rugchati">Orose Rugchati</a>, <a href="https://publications.waset.org/abstracts/search?q=Kanita%20Thanacharoenchanaphas"> Kanita Thanacharoenchanaphas</a>, <a href="https://publications.waset.org/abstracts/search?q=Sarawut%20Wattanawongpitak"> Sarawut Wattanawongpitak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the effect of electric stimulation on the quality of hot-boned beef brisket muscles was evaluated, including the tenderness, pH, temperature change, and colorant. Muscles were obtained from steers in the local slaughter house. (3 steers for each muscle), removed from the carcasses 4-hour postmortem and variable time to treated with direct current electric 1 and 5 minutes, respectively. Six different electric intensities (direct current voltage of 50, 70 and 90 Volt, pulse with 10, 20 and 40 ms) plus a control were applied to each muscle to determine the optimum treatment conditions. Hot-boned beef brisket was found to get tender with increasing treatment direct current voltage and reduction in the shear force with pulsed with electric treatment. But in a long time to treated with electric current get fading in red color and temperature increase whereas pH quite different compared to non-treated control samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=electric%20stimulation" title="electric stimulation">electric stimulation</a>, <a href="https://publications.waset.org/abstracts/search?q=characteristic%20changes" title=" characteristic changes"> characteristic changes</a>, <a href="https://publications.waset.org/abstracts/search?q=hot-boned%20beef%20brisket" title=" hot-boned beef brisket"> hot-boned beef brisket</a>, <a href="https://publications.waset.org/abstracts/search?q=potential%20tenderness" title=" potential tenderness"> potential tenderness</a> </p> <a href="https://publications.waset.org/abstracts/63383/effect-of-electric-stimulation-on-characteristic-changes-in-hot-boned-beef-brisket-of-different-potential-tenderness" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63383.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">341</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">83</span> Ruminal VFA of Beef Fed Different Protein</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Paengkoum">P. Paengkoum</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20C.%20Chen"> S. C. Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Paengkoum"> S. Paengkoum</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Six male growing Thai-indigenous beef cattle with body weight (BW) of 154±13.2 kg were randomly assigned in replicated 3×3 Latin square design, and fed with different levels of crude protein (CP) in total mixed ration (TMR) diets. CP levels in diets were 4.3%, 7.3% and 10.3% base on dry matter (DM). Ruminal ammonia nitrogen (NH3-N) and blood urea nitrogen (BUN) concentrations increased (P<0.01) with increasing CP levels. Moreover, there is a positive relationship between BUN and ruminal NH3-N. Rumen pH, total volatile fatty acid (VFA), molar proportions of acetate, propionate and butyrate were not affected by CP levels (P>0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thai-indigenous%20beef%20cattle" title="Thai-indigenous beef cattle">Thai-indigenous beef cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20protein" title=" crude protein"> crude protein</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20fatty%20acid%20%28VFA%29" title=" volatile fatty acid (VFA)"> volatile fatty acid (VFA)</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20mixed%20ration%20%28TMR%29%20diets" title=" total mixed ration (TMR) diets"> total mixed ration (TMR) diets</a> </p> <a href="https://publications.waset.org/abstracts/12336/ruminal-vfa-of-beef-fed-different-protein" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12336.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">281</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">82</span> Local Culture and Ability to Access Funding on Beef Cattle Farmer</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aslina%20Asnawi">Aslina Asnawi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Amidah%20Amrawaty"> A. Amidah Amrawaty</a>, <a href="https://publications.waset.org/abstracts/search?q=Nirwana"> Nirwana</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This article examines the relationship of local culture on the ability to access finance on beef cattle farmer. The local culture in this study associated with the values held by the farmer community so far and affect the character of farmers both in his personal life and his relationship with the surrounding environment. The data was collected by using interview and questionnaire instrument. Data were analyzed using descriptive analysis and correlation analysis. The result show that local culture identified in this study include: honesty, cleverness, decency, firmness, hard work, and shame. It’s important result that local culture has been associated with the ability to access financing for beef cattle farmers. The higher values are adopted and maintained by farmers will increase their ability to obtain loans from both informal and formal institutions. Strengthening the local culture is important because it affects the character of farmers who became one of the considerations for lenders other than collateral, capacity and capital is precisely the financing constraints for them. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=access%20funding" title="access funding">access funding</a>, <a href="https://publications.waset.org/abstracts/search?q=beef%20cattle%20farmers" title=" beef cattle farmers"> beef cattle farmers</a>, <a href="https://publications.waset.org/abstracts/search?q=character" title=" character"> character</a>, <a href="https://publications.waset.org/abstracts/search?q=local%20culture" title=" local culture"> local culture</a> </p> <a href="https://publications.waset.org/abstracts/54756/local-culture-and-ability-to-access-funding-on-beef-cattle-farmer" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54756.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">329</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">81</span> Effects of Packaging Method, Storage Temperature and Storage Time on the Quality Properties of Cold-Dried Beef Slices </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Ayk%C4%B1n%20Din%C3%A7er">Elif Aykın Dinçer</a>, <a href="https://publications.waset.org/abstracts/search?q=Mustafa%20Erba%C5%9F"> Mustafa Erbaş</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of packaging method (modified atmosphere packaging (MAP) and aerobic packaging (AP)), storage temperature (4 and 25°C) and storage time (0, 15, 30, 45, 60, 75 and 90 days) on the chemical, microbiological and sensory properties of cold-dried beef slices were investigated. Beef slices were dried at 10°C and 3 m/s after pasteurization with hot steam and then packaged in order to determine the effect of different storage conditions. As the storage temperature and time increased, it was determined that the amount of CO2 decreased in the MAP packed samples and that the amount of O2 decreased while the amount of CO2 increased in the AP packed samples. The water activity value of stored beef slices decreased from 0.91 to 0.88 during 90 days of storage. The pH, TBARS and NPN-M values of stored beef slices were higher in the AP packed samples and pH value increased from 5.68 to 5.93, TBARS increased from 25.25 to 60.11 μmol MDA/kg and NPN-M value increased from 4.37 to 6.66 g/100g during the 90 days of storage. It was determined that the microbiological quality of MAP packed samples was higher and the mean counts of TAMB, TPB, Micrococcus/Staphylococcus, LAB and yeast-mold were 4.10, 3.28, 3.46, 2.99 and 3.14 log cfu/g, respectively. As a result of sensory evaluation, it was found that the quality of samples packed MAP and stored at low temperature was higher and the shelf life of samples was 90 days at 4°C and 75 days at 25°C for MAP treatment, and 60 days at 4°C and 45 days at 25°C for AP treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cold%20drying" title="cold drying">cold drying</a>, <a href="https://publications.waset.org/abstracts/search?q=dried%20meat" title=" dried meat"> dried meat</a>, <a href="https://publications.waset.org/abstracts/search?q=packaging" title=" packaging"> packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/103429/effects-of-packaging-method-storage-temperature-and-storage-time-on-the-quality-properties-of-cold-dried-beef-slices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/103429.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">80</span> Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentrations and Storage Times</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Abustam">E. Abustam</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Yusuf"> M. Yusuf</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20M.%20Ali"> H. M. Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20I.%20Said"> M. I. Said</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20N.%20Yuliati"> F. N. Yuliati</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to improve the durability and quality of Bali beef (M. Longissimus dorsi) and broiler carcass through the addition of liquid smoke as a natural preservative. This study was using Longissimus dorsi muscle from male Bali beef aged 3 years, broiler breast and thigh aged 40 days. Three types of meat were marinated in liquid smoke with concentrations of 0, 5, and 10% for 30 minutes at the level of 20% of the sample weight (w/w). The samples were storage at 2-5°C for 1 month. This study designed as a factorial experiment 3 x 3 x 4 based on a completely randomized design with 5 replications; the first factor was meat type (beef, chicken breast and chicken thigh); the 2nd factor was liquid smoke concentrations (0, 5, and 10%), and the 3rd factor was storage duration (1, 2, 3, and 4 weeks). Parameters measured were TBA value, total bacterial colonies, water holding capacity (WHC), shear force value both before and after cooking (80°C – 15min.), and cooking loss. The results showed that the type of meat produced WHC, shear force value, cooking loss and TBA differed between the three types of meat. Higher concentration of liquid smoke, the WHC, shear force value, TBA, and total bacterial colonies were decreased; at a concentration of 10% of liquid smoke, the total bacterial colonies decreased by 57.3% from untreated with liquid smoke. Longer storage, the total bacterial colonies and WHC were increased, while the shear force value and cooking loss were decreased. It can be concluded that a 10% concentration of liquid smoke was able to maintain fat oxidation and bacterial growth in Bali beef and chicken breast and thigh. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bali%20beef" title="Bali beef">Bali beef</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20meat" title=" chicken meat"> chicken meat</a>, <a href="https://publications.waset.org/abstracts/search?q=liquid%20smoke" title=" liquid smoke"> liquid smoke</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a> </p> <a href="https://publications.waset.org/abstracts/36881/quality-of-bali-beef-and-broiler-after-immersion-in-liquid-smoke-on-different-concentrations-and-storage-times" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36881.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">392</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">79</span> Preparation of Novel Antimicrobial Meat Packaging Using Chitosan-Arginine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20A.%20Lahmer">R. A. Lahmer</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20P.%20Williams"> A. P. Williams</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Townsend"> S. Townsend</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Baker"> S. Baker</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20L.%20Jones"> D. L. Jones</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chitosan-arginine (Ch-arg) has been proposed as an anti-microbial agent to reduce the proliferation of spoilage and pathogenic bacteria within meat products destined for human consumption. In the current experiment its use as an antimicrobial packaging material was examined. Two different concentrations of chitosan-arginine (0.05 and 0.15 % w/w) were blended into a cellulose film (Ch-arg film). When placed in contact with chicken and beef juice inoculated with a lux-marked strain of E. coli O157, the film incorporating the highest Ch-arg concentration resulted in a small reduction of E. coli O157 in chicken juice; however, there was no effect of the Ch-arg film on E. coli O157 in beef juice. The lack of observed effect in the beef juice experiment we ascribe to insufficient surface-to-surface contact between the film and the bacteria in the beef juice and the greater presence of other Ch-arg reactive components in the juice (e.g. fats, blood cells). Results suggest that, in combination with other anti microbials, Ch-arg packaging may offers some potential for limiting the growth of pathogenic bacteria in foodstuffs; however, further research is needed to enhance their anti-microbial performance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cross-contamination" title="cross-contamination">cross-contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=foodborne%20pathogen" title=" foodborne pathogen"> foodborne pathogen</a>, <a href="https://publications.waset.org/abstracts/search?q=polymer%20film" title=" polymer film"> polymer film</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a> </p> <a href="https://publications.waset.org/abstracts/20974/preparation-of-novel-antimicrobial-meat-packaging-using-chitosan-arginine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">410</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">78</span> Nutritional Properties and Lipid Oxidation Assessments of Sucuks Prepared with Camel (Camelus Dromedarius) Meat and Hump </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mina%20Kargozari">Mina Kargozari</a>, <a href="https://publications.waset.org/abstracts/search?q=Isabel%20Revilla%20Martin"> Isabel Revilla Martin</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%81ngel%20A.%20Carbonell-Barrachina"> Ángel A. Carbonell-Barrachina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Different formulations of Turkish fermented sausages (sucuks) prepared with camel meat-hump (CH), camel meat-beef fat (CB), beef-hump (BH) and beef-beef fat (BB), were characterized. The sausages were analytically compared to determine differences in proximate composition and total cholesterol content (TCC), quality parameters such as fatty acids profile and fat quality characteristics, and lipid oxidation parameters including peroxide value, thiobarbituric acid-reactive substances (TBARS) and resulted carbonyl compounds. The PUFAs/SFAs ratio was higher in CB and BB samples than CH and BH (p<0.05). The higher calculated atherogenic and thrombogenic indexes (AI and TI) were obtained from the samples made with hump (p< 0.05) as a result of high amounts of their SFAs. The CH sausages contained high amount of total fat (p<0.05) among all samples. The CB sucuks exhibited the highest protein content and the lowest TCC and rancidity at the end of ripening (p<0.05). The TBARS results showed that beef fat samples were more susceptible to lipid oxidation. Moreover, no significant difference (p<0.05) was observed for the values of short aldehydes among the sucuk samples excepting nonanal. This study demonstrated that supplementing camel meat for the production of dry-fermented sausage resulted in high quality products with good functional and nutritional characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermented%20sausages" title="fermented sausages">fermented sausages</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20properties" title=" quality properties"> quality properties</a>, <a href="https://publications.waset.org/abstracts/search?q=SPME" title=" SPME"> SPME</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20cholesterol%20content" title=" total cholesterol content"> total cholesterol content</a> </p> <a href="https://publications.waset.org/abstracts/15573/nutritional-properties-and-lipid-oxidation-assessments-of-sucuks-prepared-with-camel-camelus-dromedarius-meat-and-hump" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15573.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">323</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">77</span> Agent-Based Modelling to Improve Dairy-origin Beef Production: Model Description and Evaluation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Addisu%20H.%20Addis">Addisu H. Addis</a>, <a href="https://publications.waset.org/abstracts/search?q=Hugh%20T.%20Blair"> Hugh T. Blair</a>, <a href="https://publications.waset.org/abstracts/search?q=Paul%20R.%20Kenyon"> Paul R. Kenyon</a>, <a href="https://publications.waset.org/abstracts/search?q=Stephen%20T.%20Morris"> Stephen T. Morris</a>, <a href="https://publications.waset.org/abstracts/search?q=Nicola%20M.%20Schreurs"> Nicola M. Schreurs</a>, <a href="https://publications.waset.org/abstracts/search?q=Dorian%20J.%20Garrick"> Dorian J. Garrick</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agent-based modeling (ABM) enables an in silico representation of complex systems and cap-tures agent behavior resulting from interaction with other agents and their environment. This study developed an ABM to represent a pasture-based beef cattle finishing systems in New Zea-land (NZ) using attributes of the rearer, finisher, and processor, as well as specific attributes of dairy-origin beef cattle. The model was parameterized using values representing 1% of NZ dairy-origin cattle, and 10% of rearers and finishers in NZ. The cattle agent consisted of 32% Holstein-Friesian, 50% Holstein-Friesian–Jersey crossbred, and 8% Jersey, with the remainder being other breeds. Rearers and finishers repetitively and simultaneously interacted to determine the type and number of cattle populating the finishing system. Rearers brought in four-day-old spring-born calves and reared them until 60 calves (representing a full truck load) on average had a live weight of 100 kg before selling them on to finishers. Finishers mainly attained weaners from rearers, or directly from dairy farmers when weaner demand was higher than the supply from rearers. Fast-growing cattle were sent for slaughter before the second winter, and the re-mainder were sent before their third winter. The model finished a higher number of bulls than heifers and steers, although it was 4% lower than the industry reported value. Holstein-Friesian and Holstein-Friesian–Jersey-crossbred cattle dominated the dairy-origin beef finishing system. Jersey cattle account for less than 5% of total processed beef cattle. Further studies to include re-tailer and consumer perspectives and other decision alternatives for finishing farms would im-prove the applicability of the model for decision-making processes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agent-based%20modelling" title="agent-based modelling">agent-based modelling</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20cattle" title=" dairy cattle"> dairy cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=beef%20finishing" title=" beef finishing"> beef finishing</a>, <a href="https://publications.waset.org/abstracts/search?q=rearers" title=" rearers"> rearers</a>, <a href="https://publications.waset.org/abstracts/search?q=finishers" title=" finishers"> finishers</a> </p> <a href="https://publications.waset.org/abstracts/159011/agent-based-modelling-to-improve-dairy-origin-beef-production-model-description-and-evaluation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159011.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">99</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">76</span> Effects of Marinating with Cashew Apple Extract on the Bacterial Growth of Beef and Chicken Meat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Susanti">S. Susanti</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20P.%20Bintoro"> V. P. Bintoro</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Setiadi"> A. Setiadi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20I.%20Santoso"> S. I. Santoso</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20R.%20Febriandi"> D. R. Febriandi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Meat is a foodstuff of animal origin. It is perishable because a suitable medium for bacterial growth. That is why meat can be a potential hazard to humans. Several ways have been done to inhibit bacterial population in an effort to prolong the meat shelf-life. However, aberration sometimes happens in the practices of meat preservation, for example by using chemical material that possessed strong antibacterial activity like formaldehyde. For health reason, utilization of formaldehyde as a food preservative was forbidden because of DNA damage resulting cancer and birth defects. Therefore, it is important to seek a natural food preservative that is not harmful to the body. This study aims to reveal the potency of cashew apple as natural food preservative by measuring its antibacterial activity and marinating effect on the bacterial growth of beef and chicken meat. Antibacterial activity was measured by The Kirby-Bauer method while bacterial growth was determined by total plate count method. The results showed that inhibition zone of 10-30% cashew apple extract significantly wider compared to 0% extract on the medium of E. coli, S. aureus, S. typii, and Bacillus sp. Furthermore, beef marinated with 20-30% cashew apple extract and chicken meat marinated with 5-15% extract significantly less in the total number of bacteria compared to 0% extract. It can be concluded that marinating with 5-30% cashew apple extract can effectively inhibit the bacterial growth of beef and chicken meat. Moreover, the concentration of extracts to inhibit bacterial populations in chicken meat was reached at the lower level compared to beef. Thus, cashew apple is potential as a natural food preservative. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacterial%20growth" title="bacterial growth">bacterial growth</a>, <a href="https://publications.waset.org/abstracts/search?q=cashew%20apple" title=" cashew apple"> cashew apple</a>, <a href="https://publications.waset.org/abstracts/search?q=marinating" title=" marinating"> marinating</a>, <a href="https://publications.waset.org/abstracts/search?q=meat" title=" meat"> meat</a> </p> <a href="https://publications.waset.org/abstracts/51485/effects-of-marinating-with-cashew-apple-extract-on-the-bacterial-growth-of-beef-and-chicken-meat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51485.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">276</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">75</span> Antibacterial Activity of Nisin: Comparison the Role of Free and Encapsulated Nisin to Control Staphylococcus Aureus Inoculated in Minced Beef</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zh.%20Ghasemi">Zh. Ghasemi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Nouri%20Saeedlou"> S. Nouri Saeedlou</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ghasemi"> A. Ghasemi</a>, <a href="https://publications.waset.org/abstracts/search?q=SL.%20Nasiri"> SL. Nasiri</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Ayremlou"> P. Ayremlou</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Mahasti"> P. Mahasti</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of nisin is successfully used as antibacterial agent in various food products. Although the conclusions of the previous studies were that nisin is not very effective in meat environments. The reduced antimicrobial efficacy of nisin when applied in food has been frequently observed. The aim of this study is to evaluate the potential of free and encapsulated nisin to inhibit the growth of staphylococcus aureus in minced beef. The minimum inhibitory concentration (MIC) of nisin is determined against S. aureus using the agar dilution method. Nisin is encapsulated by spray drying, and encapsulation efficiency, mass yield and total solids content values are 47.79%, 61%, and 96.41 respectively. The study in vitro release kinetics shows highest release of nisin from zein capsules is obtained after 72 hour. This work shows that an appropriate delivery system is necessary to obtain desirable effect of nisin in meat and meat product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nisin" title="nisin">nisin</a>, <a href="https://publications.waset.org/abstracts/search?q=encapsulation" title=" encapsulation"> encapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=Staphylococcus%20aureus" title=" Staphylococcus aureus"> Staphylococcus aureus</a>, <a href="https://publications.waset.org/abstracts/search?q=minced%20beef" title=" minced beef"> minced beef</a>, <a href="https://publications.waset.org/abstracts/search?q=antibacterial%20activity" title=" antibacterial activity"> antibacterial activity</a> </p> <a href="https://publications.waset.org/abstracts/39910/antibacterial-activity-of-nisin-comparison-the-role-of-free-and-encapsulated-nisin-to-control-staphylococcus-aureus-inoculated-in-minced-beef" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39910.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">291</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">74</span> Quantifying Rumen Enteric Methane Production in Extensive Production Systems</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Washaya%20Soul">Washaya Soul</a>, <a href="https://publications.waset.org/abstracts/search?q=Mupangwa%20John"> Mupangwa John</a>, <a href="https://publications.waset.org/abstracts/search?q=Mapfumo%20Lizwell"> Mapfumo Lizwell</a>, <a href="https://publications.waset.org/abstracts/search?q=Muchenje%20Voster"> Muchenje Voster</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ruminant animals contribute a considerable amount of methane to the atmosphere, which is a cause of concern for global warming. Two studies were conducted in beef and goats where the studies aimed to determine the enteric CH₄ levels from a herd of beef cows raised on semi-arid rangelands and to evaluate the effect of supplementing goats with forage legumes: Vigna unguiculata and Lablab purpureus on enteric methane production. A total of 24 cows were selected from Boran and Nguni cows (n = 12 per breed) from two different farms; parity (P1 – P4) and season (dry vs. wet) were considered predictor variables in the first experiment. Eighteen goats (weaners, 9 males, 9 females) were used, in which sex and forage species were predictor variables in the second experiment. Three treatment diets were used in goats. Methane was measured using a Laser methane detector [LMD] for six consecutive days and repeated once after every three months in beef cows and once every week for 6 weeks in goats during the post-adaptation period. Parity and breed had no effects on CH₄ production in beef cows; however, season significantly influenced CH₄ outputs. Methane production was higher (P<0.05) in the dry compared to the wet season, 31.1CH₄/DMI(g/kg) and 28.8 CH₄/DMI(g/kg) for the dry and wet seasons, respectively. In goats, forage species and sex of the animal affected enteric methane production (P<0.05). Animals produce more gas when ruminating than feeding or just standing for all treatments. The control treatment exhibited higher (P<0.05) methane emissions per kg of DMI. Male goats produced more methane compared to females (17.40L/day; 12.46 g/kg DMI and 0.126g/day) versus (15.47L/day, 12.28 g/kg DMI, 0.0109g/day) respectively. It was concluded that cows produce more CH₄/DMI during the dry season, while forage legumes reduce enteric methane production in goats, and male goats produce more gas compared to females. It is recommended to introduce forage legumes, particularly during the dry season, to reduce the amount of gas produced. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beef%20cows" title="beef cows">beef cows</a>, <a href="https://publications.waset.org/abstracts/search?q=extensive%20grazing%20system" title=" extensive grazing system"> extensive grazing system</a>, <a href="https://publications.waset.org/abstracts/search?q=forage%20legumes" title=" forage legumes"> forage legumes</a>, <a href="https://publications.waset.org/abstracts/search?q=greenhouse%20gases" title=" greenhouse gases"> greenhouse gases</a>, <a href="https://publications.waset.org/abstracts/search?q=goats%20Laser%20methane%20detector." title=" goats Laser methane detector."> goats Laser methane detector.</a> </p> <a href="https://publications.waset.org/abstracts/163252/quantifying-rumen-enteric-methane-production-in-extensive-production-systems" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163252.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">66</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">73</span> Authentication and Traceability of Meat Products from South Indian Market by Species-Specific Polymerase Chain Reaction</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20U.%20Santhosh%20Kumar">J. U. Santhosh Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Krishna"> V. Krishna</a>, <a href="https://publications.waset.org/abstracts/search?q=Sebin%20Sebastian"> Sebin Sebastian</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20S.%20Seethapathy"> G. S. Seethapathy</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Ravikanth"> G. Ravikanth</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Uma%20Shaanker"> R. Uma Shaanker </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food is one of the basic needs of human beings. It requires the normal function of the body part and a healthy growth. Recently, food adulteration increases day by day to increase the quantity and make more benefit. Animal source foods can provide a variety of micronutrients that are difficult to obtain in adequate quantities from plant source foods alone. Particularly in the meat industry, products from animals are susceptible targets for fraudulent labeling due to the economic profit that results from selling cheaper meat as meat from more profitable and desirable species. This work presents an overview of the main PCR-based techniques applied to date to verify the authenticity of beef meat and meat products from beef species. We were analyzed 25 market beef samples in South India. We examined PCR methods based on the sequence of the cytochrome b gene for source species identification. We found all sample were sold as beef meat as Bos Taurus. However, interestingly Male meats are more valuable high price compare to female meat, due to this reason most of the markets samples are susceptible. We were used sex determination gene of cattle like TSPY(Y-encoded, testis-specific protein TSPY is a Y-specific gene). TSPY homologs exist in several mammalian species, including humans, horses, and cattle. This gene is Y coded testis protein genes, which only amplify the male. We used multiple PCR products form species-specific “fingerprints” on gel electrophoresis, which may be useful for meat authentication. Amplicons were obtained only by the Cattle -specific PCR. We found 13 market meat samples sold as female beef samples. These results suggest that the species-specific PCR methods established in this study would be useful for simple and easy detection of adulteration of meat products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=authentication" title="authentication">authentication</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20products" title=" meat products"> meat products</a>, <a href="https://publications.waset.org/abstracts/search?q=species-specific" title=" species-specific"> species-specific</a>, <a href="https://publications.waset.org/abstracts/search?q=TSPY" title=" TSPY"> TSPY</a> </p> <a href="https://publications.waset.org/abstracts/39421/authentication-and-traceability-of-meat-products-from-south-indian-market-by-species-specific-polymerase-chain-reaction" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39421.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">375</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">72</span> Edible Active Antimicrobial Coatings onto Plastic-Based Laminates and Its Performance Assessment on the Shelf Life of Vacuum Packaged Beef Steaks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Andrey%20A.%20Tyuftin">Andrey A. Tyuftin</a>, <a href="https://publications.waset.org/abstracts/search?q=David%20Clarke"> David Clarke</a>, <a href="https://publications.waset.org/abstracts/search?q=Malco%20C.%20Cruz-Romero"> Malco C. Cruz-Romero</a>, <a href="https://publications.waset.org/abstracts/search?q=Declan%20Bolton"> Declan Bolton</a>, <a href="https://publications.waset.org/abstracts/search?q=Seamus%20Fanning"> Seamus Fanning</a>, <a href="https://publications.waset.org/abstracts/search?q=Shashi%20K.%20Pankaj"> Shashi K. Pankaj</a>, <a href="https://publications.waset.org/abstracts/search?q=Carmen%20Bueno-Ferrer"> Carmen Bueno-Ferrer</a>, <a href="https://publications.waset.org/abstracts/search?q=Patrick%20J.%20Cullen"> Patrick J. Cullen</a>, <a href="https://publications.waset.org/abstracts/search?q=Joe%20P.%20Kerry"> Joe P. Kerry</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Prolonging of shelf-life is essential in order to address issues such as; supplier demands across continents, economical profit, customer satisfaction, and reduction of food wastage. Smart packaging solutions presented in the form of naturally occurred antimicrobially-active packaging may be a solution to these and other issues. Gelatin film forming solution with adding of natural sourced antimicrobials is a promising tool for the active smart packaging. The objective of this study was to coat conventional plastic hydrophobic packaging material with hydrophilic antimicrobial active beef gelatin coating and conduct shelf life trials on beef sub-primal cuts. Minimal inhibition concentration (MIC) of Caprylic acid sodium salt (SO) and commercially available Auranta FV (AFV) (bitter oranges extract with mixture of nutritive organic acids) were found of 1 and 1.5 % respectively against bacterial strains Bacillus cereus, Pseudomonas fluorescens, Escherichia coli, Staphylococcus aureus and aerobic and anaerobic beef microflora. Therefore SO or AFV were incorporated in beef gelatin film forming solution in concentration of two times of MIC which was coated on a conventional plastic LDPE/PA film on the inner cold plasma treated polyethylene surface. Beef samples were vacuum packed in this material and stored under chilling conditions, sampled at weekly intervals during 42 days shelf life study. No significant differences (p < 0.05) in the cook loss was observed among the different treatments compared to control samples until the day 29. Only for AFV coated beef sample it was 3% higher (37.3%) than the control (34.4 %) on the day 36. It was found antimicrobial films did not protect beef against discoloration. SO containing packages significantly (p < 0.05) reduced Total viable bacterial counts (TVC) compared to the control and AFV samples until the day 35. No significant reduction in TVC was observed between SO and AFV films on the day 42 but a significant difference was observed compared to control samples with a 1.40 log of bacteria reduction on the day 42. AFV films significantly (p < 0.05) reduced TVC compared to control samples from the day 14 until the day 42. Control samples reached the set value of 7 log CFU/g on day 27 of testing, AFV films did not reach this set limit until day 35 and SO films until day 42 of testing. The antimicrobial AFV and SO coated films significantly prolonged the shelf-life of beef steaks by 33 or 55% (on 7 and 14 days respectively) compared to control film samples. It is concluded antimicrobial coated films were successfully developed by coating the inner polyethylene layer of conventional LDPE/PA laminated films after plasma surface treatment. The results indicated that the use of antimicrobial active packaging coated with SO or AFV increased significantly (p < 0.05) the shelf life of the beef sub-primal. Overall, AFV or SO containing gelatin coatings have the potential of being used as effective antimicrobials for active packaging applications for muscle-based food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=active%20packaging" title="active packaging">active packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobials" title=" antimicrobials"> antimicrobials</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20coatings" title=" edible coatings"> edible coatings</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20packaging" title=" food packaging"> food packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatin%20films" title=" gelatin films"> gelatin films</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20science" title=" meat science"> meat science</a> </p> <a href="https://publications.waset.org/abstracts/51243/edible-active-antimicrobial-coatings-onto-plastic-based-laminates-and-its-performance-assessment-on-the-shelf-life-of-vacuum-packaged-beef-steaks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51243.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">303</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">71</span> Application of New Sprouted Wheat Brine for Delicatessen Products From Horse Meat, Beef and Pork</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gulmira%20Kenenbay">Gulmira Kenenbay</a>, <a href="https://publications.waset.org/abstracts/search?q=Urishbay%20Chomanov"> Urishbay Chomanov</a>, <a href="https://publications.waset.org/abstracts/search?q=Aruzhan%20Shoman"> Aruzhan Shoman</a>, <a href="https://publications.waset.org/abstracts/search?q=Rabiga%20Kassimbek"> Rabiga Kassimbek</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main task of the meat-processing industry is the production of meat products as the main source of animal protein, ensuring the vital activity of the human body, in the required volumes, high quality, diverse assortment. Providing the population with high-quality food products what are biologically full, balanced in composition of basic nutrients and enriched by targeted physiologically active components, is one of the highest priority scientific and technical problems to be solved. In this regard, the formulation of a new brine from sprouted wheat for meat delicacies from horse meat, beef and pork has been developed. The new brine contains flavored aromatic ingredients, juice of the germinated wheat and vegetable juice. The viscosity of meat of horse meat, beef and pork were studied during massaging. Thermodynamic indices, water activity and binding energy of horse meat, beef and pork with application of new brine are investigated. A recipe for meat products with vegetable additives has been developed. Organoleptic evaluation of meat products was carried out. Physicochemical parameters of meat products with vegetable additives are carried out. Analysis of the obtained data shows that the values of the index aw (water activity) and the binding energy of moisture in the experimental samples of meat products are higher than in the control samples. It has been established by investigations that with increasing water activity and the binding energy of moisture, the tenderness of ready meat delicacies increases with the use of a new brine. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=compounding" title="compounding">compounding</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20products" title=" functional products"> functional products</a>, <a href="https://publications.waset.org/abstracts/search?q=delicatessen%20products" title=" delicatessen products"> delicatessen products</a>, <a href="https://publications.waset.org/abstracts/search?q=brine" title=" brine"> brine</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable%20additives" title=" vegetable additives"> vegetable additives</a> </p> <a href="https://publications.waset.org/abstracts/75253/application-of-new-sprouted-wheat-brine-for-delicatessen-products-from-horse-meat-beef-and-pork" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75253.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">178</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Balinese%20beef%20meatballs&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Balinese%20beef%20meatballs&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Balinese%20beef%20meatballs&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Balinese%20beef%20meatballs&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul 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