Tag Archives: meat.

1096-1103 V. Strazdina,, V. Sterna, A. Jemeljanovs, I. Jansons and D. Ikauniece
Investigation of beaver meat obtained in Latvia
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Investigation of beaver meat obtained in Latvia

V. Strazdina¹,*, V. Sterna², A. Jemeljanovs³, I. Jansons¹ and D. Ikauniece¹

¹Institute of Food Safety, Animal Health and Environment BIOR, Instituta street 1, Siguldas nov., Latvia, LV 2150; *Correspondence: vitastrazdina@inbox.lv 2Department of Agro–ecological Research, State Stende Cereals Breeding Institute, ‘Dižzemes’, Dižstende, Lībagi parish, Talsi County, Latvia 3Faculty of Veterinary medicine, Latvia University of Agriculture, K. Helmaņa street 8, Jelgava, Latvia, LV 3004

Abstract:

There is a high interest on the part of consumers to obtain meat from animals which have been reared as close to natural conditions as possible. Game meat, characterised by high nutritional value and specific organoleptic qualities, complies also to this claim. Game animals, including beaver, meat provide an excellent investment, diversification of many consumer meals. The meat of wild animals is more favourable for human health because it has lower saturated fatty acids. Investigations about biochemical composition of beaver meat are not very common worldwide. The aim of study was evaluate biochemical composition of beaver meat hunted in Latvia. Therefore protein, amino acids, fat, ash, cholesterol content and fatty acid composition of beaver meat samples were done. Conclusion was made that beaver meat samples protein content was 20.07–22.68% and fat content 3.31–5.27%. The sum of essential amino acids in beaver meet samples was determined from 0.99 mg 100 g-1, less than other game meat. While the content of polyunsaturated fatty acids in meat samples of beaver (42.54%) was significantly higher than content of saturated (26.80%) or monounsaturated (27.42%) fatty acids. Ratio of polyunsaturated fatty acids n–6 : n–3 in beaver meat samples were 1.26, PUFA : SFA in beaver meat samples were 1.60 and cholesterol content 49.51 mg 100 g-1 was lower in comparison of domestic or wild animals meat. From this point of view beaver meat is very healthy source of fat.

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705-716 D. Baranenko, V. Kolodyaznaya and Y. Broyko
Effect of cold treatment on the amino acid composition of veal
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Effect of cold treatment on the amino acid composition of veal

D. Baranenko*, V. Kolodyaznaya and Y. Broyko

Institute of refrigeration and biotechnologies, ITMO University, 191002, Lomonosova Street 9, Saint-Petersburg, Russia; *Correspondence: denis.baranenko@gmail.com

Abstract:

Veal is a promising raw material for use in the daily diet, as well as for production of functional and dietary foods. However the effect of cold treatment on the amino acid composition of veal has not been sufficiently studied. The aim of this study was the amino acid composition analysis of veal subjected to various variants of cold treatment. The selected material under research was muscle tissue of hip parts from calves, grown in the Leningrad Region, Russia and aged no more than 3 months. Cooling to 4 ± 1°C and rapid freezing to the temperature of minus 18°C at the cooling air temperatures of minus 24°C and minus 35°C were used as variants of cold treatment. Amino acid composition analyses were carried out using precolumn derivatization with phenylisothiocyanate and reversed-phase gradient HPLC on the Shimadzu 20-AD chromatograph with spectrophotometric detection at 254 nm. The results show the effect of cold treatment on the content of free amino acids and total amino acid composition of veal. In many respects changes in amino acid composition are concerned with moisture losses during the refrigerating treatment. The dependence between the change in amino acid content and the structure of its side chain group type is shown. Amino acid score for essential amino acids was calculated and conclusions about changes in biological value of veal protein were made. The obtained data can be used in biological value calculation of the multi-component products and food rations with veal subjected to refrigerating treatment.

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439-442 J. Mičulis, A. Valdovska, V. Šterna and J. Zutis
Polycyclic Aromatic Hydrocarbons in Smoked Fish and Meat
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Polycyclic Aromatic Hydrocarbons in Smoked Fish and Meat

J. Mičulis¹*, A. Valdovska², V. Šterna¹ and J. Zutis³

¹Research Institute of Biotechnology and Veterinary Medicine ”Sigra”, Latvia University of Agriculture, Instituta 1, LV–2150 Sigulda, Latvia; e–mail: sigra@lis.lv
²Faculty of Veterinary Medicine, Latvian University of Agriculture, K. Helmana 8, LV–3004 Jelgava, Latvia, e–mail: Anda.Valdovska@llu.lv
³Meat and Milk Industry Engineering Centre, Dzirnavu 42, LV–1010 Riga, Latvia; e- mail: gpric@snmail.lv

Abstract:

Polycyclic aromatic hydrocarbons (PAH`s) can significantly influence smoked meat quality and safety. Toxicological studies on individual PAHs in animals, mainly on the PAH benzo(a)pyrene, have shown various toxicological effects. One significant source of PAHs in the human food chain is the smoking of meat and fish. Smoke not only gives special taste, colour and aroma to food, but also enhances preservation due to the dehydrating, bactericidal and antioxidant properties of smoke. Therefore the aim of our investigation was to determine the contents of PAH4 (benzo(a)antracene, benzo(a)pyrene, benzo(b)fluorantene, chrysene) in a variety of industrially smoked meat and fish products. Results were summarized and compared with maximum acceptable levels set by Draft European Commission regulation (EC) planned to be in force beginning 1.9. 2012.

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47-58 V. Razmaite, S. Kerziene, V. Jatkauskiene, R. Nainiene and D. Urbšiene
Pork quality of male hybrids from Lithuanian Wattle pigs and wild boar intercross
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Pork quality of male hybrids from Lithuanian Wattle pigs and wild boar intercross

V. Razmaite¹*, S. Kerziene², V. Jatkauskiene¹, R. Nainiene¹ and D. Urbšiene¹

¹Institute of Animal Science of Lithuanian Veterinary Academy, Baisogala, Lithuania
²Lithuanian Veterinary Academy, Kaunas, Lithuania
Dr. Violeta Razmait�, Institute of Animal Science of Lithuanian Veterinary Academy,
R. Žebenkos 12, LT 82317,Baisogala, Radviliškis district, Lithuania
E-mail: razmusv@one.lt

Abstract:

The aim of this study was to compare the quality of meat from hybrid (Lithuanian indigenous wattle pigs x wild boar intercross) intact and castrated males. A total of 39 intact and castrated male hybrids from 1/4 and 1/2 wild boar genotype were included in the study. The hybrids from 1/4 wild boar genotype had lower eye loin area (P<0.05) and carcass cooling loss (P<0.001) than those from 1/2 wild boar genotype. Intact boars had lower carcass dressing percentage (P<0.05), backfat thickness (P<0.001) and higher loin area (P<0.001) than castrates. No differences were found as regards technological meat quality, but the taste panel study showed higher acceptability of pork from 1/4 wild boar genotype and castrates than that from 1/2 wild boar genotype and intact boars. A significant correlation was found between the age of intact boars and odour and juiciness (P<0.05). The concentration of testosterone in plasma was correlated with pork and fat odour

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