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International Journal of Meat Science
eISSN: xxxx-xxxx
pISSN: 2071-7113

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Review Article
Published on December 15, 2016
Use of Natural Antioxidants in Muscle Foods and their Benefits in Human Health: An Overview
A.R. Sen and P.K. Mandal
Meat and meat products, especially fish and poultry is more prone to oxidation. Lipid oxidation in meat and fish-products leads to rancidity and off-flavor and development of many harmful substances. Antioxidants provide protection by neutralizing free radicals, which are toxic by-products of natural cell metabolism. Synthetic antioxidants have been successfully used to block or delay the oxidation process in meat and fish. To prevent or delay oxidation reactions, several endogenous antioxidant systems are found in muscle tissue. Amines, peptides and amino acids are known to have significant antioxidant properties. Due to the potential health hazards of synthetic antioxidants, natural products, especially natural antioxidants have been intensively examined. Use of natural antioxidants is emerging as an effective methodology for controlling rancidity and limiting its deleterious consequences. Thus, most of the recent study has been directed towards identification of novel antioxidants from natural sources, particularly of plant origin. This study suggested about the endogenous antioxidants in fish meat, the potential of natural antioxidants and their beneficial role for human health.
Research Article
Published on December 15, 2016
Comparison of Levels of Calpains and Calpastatin in Blood and their Distribution in Skeletal Muscle of Turkey
L. Kripriyalini, Ashim K. Biswas, Samarth Tandon, C.K. Beura and A.S. Yadav
Background and Objective: Tenderness is one of the most important quality parameters significantly influencing the eating quality of meat. So, the aim of the study was to compare the concentration of calpains and calpastatin enzymes in blood and their distribution in skeletal muscles of turkey to predict possible role of these enzyme in tenderization of meat when the turkey is still alive or waiting for slaughter. Materials and Methods: Calpains and calpastatin enzymes were extracted from blood and skeletal muscle samples using tris-buffer of 50 mM (pH 6.7), dialyzed at 12 kDa MWCO cellulose filter and finally purified and separated on DEAE-Sephacel anion exchange column. Activity analysis was performed using spectrophotometric technique. Results: Study revealed that breast muscle contained significantly (p<0.05) higher μ-calpain concentration as compared to blood and thigh muscles. But m-calpain concentration was higher in thigh muscle than breast or >blood. Concentrations of both the domains of caplains (μ and m) were also differed significantly (p<0.05) in blood, breast and thigh muscle samples in between 42 and 32 weeks age groups of male and female turkey. Significant (p<0.05) differences were also found in calpastatin levels amongst the samples. Conclusion: The study envisaged that breast muscle contained highest amount m-calpain but intermediate concentration of μ-calpain and calpastatin those were higher than the concentration determined from blood samples. This study confirmed the importance of determining both the calpains as well as calpastatin in blood since values generated from this sample has delivering direct information for possible concentration of these enzymes may found in breast and thigh muscles.
Research Article
Published on December 15, 2016
Processing and Sensory Characteristics of Ground Beef Treated with Long Chain Organic Acids
Jorge Marcos, Fred Pohlman, Christopher Hansen, Nicholas Anthony, Palika Dias-Morse and Tom Devine
Background and Objective: Organic acids have been evaluated for food safety. More information is needed regarding the impact of organic acids on meat quality and sensory characteristics. Therefore, the objective of this study was to determine the effect of decanoic, fumeric and octanoic acid treatments on sensory characteristic of ground beef. Materials and Methods: Beef trimmings (80/20) were electrostatically sprayed with fumaric acid, malic acid, octanoic acid and decanoic acid at 3% (w/v) and were compared to untreated samples (control) after grinding and patty formation for 7 days during simulated retail display. Trained panelists evaluated meat sensory color, odor and product display characteristics on days: 0, 1, 2, 3 and 7 of display. The experiment was arranged in a completely randomized 5×5 factorial design. Data were analyzed using the General Linear Model procedure of SAS for interaction and main effects. Results: The decanoic, fumeric and octanoic acid treatments increased subjective redness (p<0.05), reduced discoloration (p<0.05) and had greater a* values (p<0.05) compared to control on 0 and 1 day of display. There was no difference (p>0.05) in beef flavor, between control and the rest of the treatments. Conclusion: The use of 3% solutions containing fumaric, malic, octanoic and decanoic acid as antimicrobials on beef trimmings prior to grinding may improve or maintain sensory retail display properties such as: meat color and odor without affecting beef flavor of ground beef patties on 0 and 1 days of retail display.

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