Scientific Pork Production and Processing | Book Publisher International

Foodborne infections and intoxications are major problems in developing countries, including India. Issues such as quality and food safety are of great significance from a public health point of view. In today’s modern and busy world, consumers want safe, hygienic and wholesome foods with optimum nutritional content. Health-conscious consumers demand that no extraneous ingredients be added to food and that nothing natural be removed from it.  Food and food products with poor quality in production and distribution systems have negative impacts on consumers, resulting in poor market value.

 

Production of wholesome pork and pork products needs regular monitoring of the microbiological, physico-chemical and eating quality traits for safety and quality assurance. To achieve an acceptable level of food safety, it is necessary to provide a quality assurance system based on Hazard Analysis Critical Control Points (HACCP) in the areas of food security, disease monitoring and reporting, food-borne pathogens screening and traceability.

 

The book entitled “SCIENTIFIC PORK PRODUCTION AND PROCESSING” comprises of twelve chapters covering various aspects of scientific slaughtering, grading, value addition for enhanced profitability, quality control of pork and pork products, utilisation of slaughterhouse by-products for additional income generation and contributing to environmental welfare, importance of HACCP and traceability to support information tracking at operational level as well as in diagnostic analysis and strategic decision making at managerial level, etc. We benignly hope that the hope this book is widely read and the pig producers, manufacturers of pork and pork products, traders, academicians, students, policy planners and those who are associated with the pork value chain will benefit from this publication.

 

Author (s) Details

Dr. Rajendra Nath Borpuzari
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, Assam, Pin-781 022, India.

 

DR. Trishna Borpuzari
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, Assam, Pin-781 022, India.

 

Dr. Rashmi Rekha Saikia
Department of Livestock Products Technology, Lakhimpur College of Veterinary Science, Assam Agricultural University, Joyhing, North Lakhimpur, Assam, Pin -787 051, India.

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49729-77-3

Signal Analysis in Meat Probes and Transects | Chapter 4 | Research Advances and Challenges in Agricultural Sciences Vol. 7

Meat probes were invented many years ago, attempting to predict meat quality. Now they are used industrially in many countries to predict the meat yield of pork carcasses with a feed back of information to pork producers. The feed forward of information on meat quality is far more difficult and as yet unreliable for industrial use. But meat probes may still be used scientifically.

Author(s) Details:

Swatland H. J.,
University of Guelph, Guelph, Ontario, Canada.

Please see the link here: https://stm.bookpi.org/RACAS-V7/article/view/14262

Physicochemical Properties of Goat Meat Fed Hay, Sorghum Bagasse and Standard Diets | Chapter 8 | Newest Updates in Agriculture and Veterinary Science Vol. 3

 The aim concerning this study was thus to judge the instrumental meat characteristic and chemical arrangement including oily acid profile of meat from goats augment concentrate, dried grass and agricultural by-product located diets. The study was carried out in Virginia State University narrow ruminant research convenience at Randolph Farm. The protocol for the experiment was approved apiece Virginia State University Animal Care and Use Committee. Sixteen Myotonic (Tennessee Stiff Leg) male goats with crowd weight (BW) of 21.6±3.0 kg was detached into three groups and subjected to one of three able to be consumed treatments for 76 days. At the end of the augmenting trial, samples were taken from the longissimus thoracis et lumborum (LTL) muscle and resolved to evaluate core quality. water binding/equity values and chemical arrangement from raw and browned meat are not the unchanging. The values from raw gist helps to predict the administration situation of animal till slaughtering whereas principles obtained from braised meat are used to obtain a palatable and safe amount. There was no difference (P > 0.05) in primary pH (pH0) measured at 45 brief time period post-harvest and ultimate pH (pHu) measured at 72 h postmortem. HAY and SOB diets acted not affect (P > 0.05) water binding ability (WBC), instrumental gist color (L* (lightness), a* (redness), b* (yellowness), C* (Chroma), and H* (Hue Angle), and gentleness, as measured by Warner-Bratzler cut force (WBSF). Chemical composition and fatty acid characterization were also unmoved by the situations (P > 0.05).  The inclusion of hay and sweet liquid bagasse reduced the cost of the diets while bearing no apparent negative belongings on the animals. Similar to the previous study, the oily acid profile in this place one was not negatively jolted by diets, so the meat is immediately regarded as reduced-fat red meat accompanying a healthy oily acid profile. The risk of expanding heart disease may be reduced by meat accompanying low cholesterol and saturated fat.

Author(s) Details:

Adnan B. Yousuf,
Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA.

Yixiang Xu,
Healthy Processed Foods Research Unit, Western Regional Research Center USDA-ARS, California, USA.

Please see the link here: https://stm.bookpi.org/NUAVS-V3/article/view/9749

In Silico Prediction and 3D Model Analysis of Potential Epitope of Heat Shock Protein-70 (HSP70) Gallus gallus as Candidate Biomarkers for Poultry Meat Quality Tests| Chapter 8 | Emerging Challenges in Agriculture and Food Science Vol. 5

The major goal of this study was to look for possible heat shock protein-70 (HSP70) epitopes in chickens (Gallus gallus). The epitopes are crucial for developing a vaccination that will generate antibodies against HSP70, which can then be utilised as biomarkers to evaluate HSP70 expression. There is a link between HSP70, which indicates the presence of stresses, and meat quality, according to other studies. Physical, chemical, and biological stresses can reduce the quality of bird meat before, during, and after broiler slaughter. The discovery of a possible biomarker for HSP70 will be extremely useful in determining the quality of poultry meat. In this work, the HSP70 sequences of Gallus gallus were analysed in silico to look for possible epitopes as biomarkers. The approach employed was a bioinformatics-related software-based method. Two putative biomarker candidate peptides related to HSP70, AILMGDKSENVQD and ISWLDRNQMAEKEEYEHKQKELEK, were obtained from this investigation. These epitopes can also be used to create a three-dimensional model. More study is needed to demonstrate the efficacy of these two indicators in vivo.

Author(s) Details:

Sulaiman Ngongu Depamede,
Fakultas Peternakan Universitas Mataram, Jl. Majapahit 62 Mataram, NTB, 83125, Indonesia.

Budi Indarsih,
Fakultas Peternakan Universitas Mataram, Jl. Majapahit 62 Mataram, NTB, 83125, Indonesia.

I Ketut Gede Wiryawan,
Fakultas Peternakan Universitas Mataram, Jl. Majapahit 62 Mataram, NTB, 83125, Indonesia.

Muhamad Hasil Tamsil,
Fakultas Peternakan Universitas Mataram, Jl. Majapahit 62 Mataram, NTB, 83125, Indonesia.

. Maskur,
Fakultas Peternakan Universitas Mataram, Jl. Majapahit 62 Mataram, NTB, 83125, Indonesia.

Please see the link here: https://stm.bookpi.org/ECAFS-V5/article/view/6983

Investigating the Effects of Two Different Diets on Carcass and Meat Quality Traits of Chato Murciano Pigs | chapter 9 | Research Aspects in Agriculture and Veterinary Science Vol. 2

 To test the effects of two diets, 40 castrated male pigs of the Spanish autochthonous Chato Murciano breed were utilised. Twenty pigs were fed a high protein/low fat (HP/LF) diet and slaughtered at 125.03 kg LW. The remaining 20 pigs were fed an LP/HF diet and slaughtered at 121.91 kg LW. The effects of diet on carcass and meat quality parameters were studied. Meat samples were collected using the Longissimus lumbar (Ll) muscle. The HP/LF diet resulted in a faster growth rate and more daily weight increase, as well as higher values of ultimate pH (pHu), colour parameters, and Ca, Mg, Zn, K, and Na content in the Longissimus lumbar muscle. Fe and Cu levels were greater on the LP/HF diet. There was a substantial difference in Ll muscle intramuscular fat (IMF) levels, with values of 3.21 percent in the HP/LF group and 11.00 percent in the LP/HF group; however, no variations in dorsal fat thickness measurements were observed. The IMF fatty acid compositions for the HP/LF and LP/HF groups, respectively, were 42.43 and 42.29 percent saturated fatty acids (SFA), 50.34 and 51.35 percent monounsaturated (MUFA), and 7.20 and 6.24 percent polyunsaturated fatty acids (PUFA), with only statistically significant differences in MUFA levels (P 0.05). The goal of this study was to see how two alternative diets (high protein-low fat vs. low protein-high fat) affected carcass and morphometric parameters, meat quality, and mineral and fatty acid composition in Chato Murciano pure pigs. 

Author (S) Details

Begoña Peinado

Murcian Institute of Agricultural and Alimentary Research and Development, Murcia, Spain.

Laura Almela

Murcian Institute of Agricultural and Alimentary Research and Development, Murcia, Spain.

Nelson Duchi

Murcian Institute of Agricultural and Alimentary Research and Development, Murcia, Spain.

Angel Poto

Murcian Institute of Agricultural and Alimentary Research and Development, Murcia, Spain.

View Book :- https://stm.bookpi.org/RAAVS-V2/article/view/4089

  

Investigating the Effect of Dietary Probiotics on the Growth Performance, Meat Quality Improvement of Broiler Chicken for Safe Meat Production | Chapter 3 | Current Research in Agricultural and Food Science Vol. 3

A feeding trial was conducted to examine the influence of Probiotic (Biofast) on broiler chicken's growth output and meat quality. A nearby commercial hatchery obtained ninety-six 1-d-old mixed sexed Cobb 500 broiler chicks. In 2 experimental therapies, chicks were randomly assigned for 5 weeks. T1 care feed consumption was significantly (P > 0.05) higher than control at 0 to 3 weeks of age. While treatments failed to induce any marked effects on body weight, weight gain and FCR in the starting process, they increased numerically than control in T1. No major differences in body weight, weight gain, feed intake and FCR between the treatments were found in the finishing period (4-5 wks). Furthermore, although the dressing percentage was not substantially different, using Biofast was found to be a numerically higher percentage. Similarly, no substantial differences (p>0.05) between the treatments were observed in pH, cooking loss, meat colour and TBA values. In conclusion, dietary supplementation with Biofast does not have a substantial impact on the growth efficiency of broiler chickens, although it has some beneficial effects on other parameters that have indirectly been shown to increase broiler chicken meat quality as well as food safety problems.

Author (s) Details

Md. Sazedul Karim Sarker
Poultry Production Research Division, Bangladesh Livestock Research Institute (BLRI), Savar, Dhaka 1341, Bangladesh.

Md. Masud Rana
Department of Animal Science, Chonbuk National University, Deokjin-gu, Jeonju, Jeollabuk-do, South Korea.

Shabiha Sultana
Poultry Production Research Division, Bangladesh Livestock Research Institute (BLRI), Savar, Dhaka 1341, Bangladesh.

Farhana Sharmin
Strengthening of Poultry Research & Development Project, BLRI, Savar, Dhaka, Bangladesh.

Nathu Ram Sarker
Bangladesh Livestock Research Institute, Savar, Dhaka 1341, Bangladesh.

Talukder Nurun Nahar
Bangladesh Livestock Research Institute, Savar, Dhaka 1341, Bangladesh.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/364