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Vitamin E effects on colour stability of buffalo meat
No full textThe effects of dietary vitamin E supplementation on changes in colour characteristics of buffalo meat during 8 days of storage at 4°C after 4 days of aging was investigated. The results showed lower metmyoglobin level during all considered observation days on vitamin E samples and higher percentage of oximioglobin and deoximyoglobin, respect control samples
Influenza dell'elettrostimolazione su alcune caratteristiche colorimetriche della carne di agnello
No full textInfluenza del peso e del periodo di conservazione su alcune caratteristiche mioreologiche di orata (Sparus aurata)
No full textPreliminary investigation on colour traits and myoglobin in vacuum-packed buffalo (Bubalus bubalis) meat
No full textProteomic characterization of electrically stimulated and aged meat of heavy kids.
No full textThis work aimed to enlarge the knowledge about the chemical and physical modifications occurring on muscle myofibrils owing to some post-mortem (p.m.) treatments of carcass. Moreover, the protein identification was performed to increase knowledge on the goat proteome. The study was carried out on the Longissimus dorsi muscle of 6 male heavy kids ‘Derivata di Siria’ undergone 4 different post-mortem treatments: A (ageing for 48hrs, +4 °C), ES220v (220v applied 30’ p.m., sampled 8hrs p.m.), ES48vj (48v applied at the slaughtering, sampled 8hrs p.m.), ES48vs+A [48v applied at the slaughtering, sampled at the end of the ageing period (48hrs)]. The samples obtained from the 12 half-carcasses were analyzed using the common proteomic procedures (two-dimensional gel electrophoresis, image analysis of gels, protein identification through the Maldi-ToF mass spectrometer). The Maldi-ToF peptide mass fingerprinting allowed to identify with high expectation values a pool of 9 unspecific proteins: Actin (MW_39kD; Pi_5.2), Myosin light chain 2 fast (MLC2f) (a, b, c isoforms) (MW_17kD; Pi_4.6-4.9), Myosin light chain 2 slow (MLC2s) (MW_18.5kD; Pi_5.1), Myosin light chain 1 fast (MLC1f) (a, b isoforms) (MW_23kD; Pi_5.1-5.2), Heat shock protein 27 kDa (MW_25Kd; Pi_6.1), Spot n° 797 (MW_24Kd; Pi_5.8). The volume value of each one of them was computed from the relative spots on gels. The subsequent image analysis allowed to verify the relation between treatment of carcass and myofibrillar proteolysis degree (linked with the volume decrease of spots). The meat stimulated using a middle voltage (ES220v) and analyzed 8 hours p.m. presented proteolysis values similar to the meat aged for 48 hours (A), while the use of low voltage (ES48vj) produced the lowest values of proteolysis in comparison with the other treatments employed (P<0.001). However, this difference can be avoided with the supplementary employment of ageing on the low voltage electrically stimulated sides. Considering the level of muscular proteolysis, the middle voltage ES (220v) represents an useful technique in order to reduce the ageing time in cold store without compromising the proteolysis
Electrical stimulation effect on heavy kid meat quality.
No full textThe effect of some electrical stimulation methods of carcass and side on rheological and colour characteristics of heavy kid muscles was studied. Myofibrillar fragmentation index was also detected and correlated to the meat tenderization. The stimulation of carcass at slaughter allows to obtain a more tender meat and with a lower chewiness than stimulated half dide. The aged side provides more tender meat than side stimulated after 30' from death, but doesn't differ from the carcass stimulated at slaughtering and furthermore ageing. The higher voltage (220 V) doesn't improve the rheological characteristics although the fall of pH values result stronger in the early hours post mortem. WBS resulted not much effective to test the tenderness of meat due to degradation of myofibrils but, instead, to measure the resistance of connective tissue. The electrical stimulation of carcass at slaughter produce paler meat with the lowest redness, chrome and lightness value. Meat obtained from stimulated side reaches the lowest myofibril fragmentation index and the highest value of hardness
Influenza dell'elettrostimolazione sulle caratteristiche fisico-chimiche della carne di capretto e proteomica muscolare
No full textInfluenza dell'elettrostimolazione sulle caratteristiche chimico-fisiche della carne di capretto e proteomica muscolare
No full textLa ricerca ha havuto come obiettivo principale la valutazione dell'effetto della tecnica di elettrostimolazione della carcassa, applicata secondo diverse modalità, su alcune caratteristiche qualitative della carne di capretto. In particolare, le indagini condotte hanno previsto l'utilizzo di diverse tecniche analitiche, di tipo reologico, colorimetrico e proteomico volte a fornire indicazioni quanto più dettagliate possibili riguardo i cambiamenti fisico-chimici a carico della struttura muscolare nel periodo post mortem. I dati ottrenuti sono stati interpretati prendendo in considerazione le relazioni esistenti fra il grado di acidificazione della carne in seguito ai diversi trattamenti post mortem, il grado di proteolisi (espressa dalle variazioni volumetriche degli spot proteici), il livello di intenerimento (espresso dai diversi parametri reologici) e le variazioni colorimetriche della carne
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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