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This work aims to investigate Wet-Aging with Vitamin C on chemical properties of Biceps femoris muscles collected from sustainable management of Cervus elaphus L. population from Northern Eastern Carpathians, Romania. 2% Alkaline Vitamin C Powder per 0.520 kg muscle sample, 4% Alkaline Vitamin C Powder per 0.504 sample kg, and 6% Alkaline Vitamin C Powder per 0.496 kg sample were used. Samples were protected from light and kept at 2°C for 10 days in order not to accelerate oxidative stress of the muscle samples. The influence of Vitamin C used in the wet-aging method was tested by performing quality biomarkers analyses. Data distribution was evaluated using SPSS Statistics 26.0 software. Non-parametric Independent Samples Kruskal-Wallis test was performed to analyze how the percentage of protein, water, collagen, and fat varied with the concentration of vitamin C in muscle samples. The results suggest that there are significant differences for quality biomarkers (***p < 0.001) in the percentage of fat, water, protein, and collagen in particular, between the percentages of 4.00 % and 6.00% Vitamin C introduced. Bonferroni correction was applied to counteract errors for multiple assays and to reduce the chance of an erroneous conclusion. [ABSTRACT FROM AUTHOR]

This study investigated the impact of incorporating beef bone broth into chicken and turkey frankfurters. Thus, diversification was achieved by the type of meat used and the level of bone broth introduced, resulting in the following samples: CC (control chicken frankfurter), C3% (chicken frankfurter with 3% bone broth), C6% (chicken frankfurter with 6% bone broth), C9% (chicken frankfurter with 9% bone broth), CT (control turkey frankfurter), T3% (turkey frankfurter with 3% bone broth), T6% (turkey frankfurter with 6% bone broth), and T9% (turkey frankfurter with 9% bone broth). After manufacture, the products were analysed in terms of chemical composition, instrumental colour and sensory perception. The addition of bone broth significantly increased moisture content and protein content (particularly at higher broth concentrations) compared to control sausages. Conversely, fat content decreased with increasing bone broth. The sensory evaluation revealed no significant changes in flavor, texture, or overall acceptability with broth addition, although some panelists perceived a sensory improvement. Instrumental color analysis showed minimal impacts on lightness and redness with broth addition, suggesting the broth's color did not substantially influence overall sausage color. [ABSTRACT FROM AUTHOR]

The meat industry is making technological advancements in order to provide food that is both healthier and more sustainable. The purpose of this study is to provide an overview of the impacts that may be attributed to the incorporation of whole fruits or byproducts in a variety of forms into different meat products. The review investigated the effects that these incorporations have on physicochemical and technological features, sensory characteristics, and the potential to improve shelf life. The incorporation of fruit fiber into meat products led to an increase in cooking yield, emulsion stability, capacity to bind water and fat. However, it also resulted in a reduction in shrinkage, cooking losses and pH, with variations depending on the concentration, type, initial pH, and storage period. The addition of dietary fiber led to an increase in hardness and chewiness, despite the fact that it enhanced the water-holding capacity and reduced the cooking loss. It was found that the effect on the instrumental color characteristics and color sensory perception differed depending on the source of the addition and its color. [ABSTRACT FROM AUTHOR]

The main objective of the current study was to use a by-product from the deboning process of poultry meat and use it to produce products with high nutritional value. Four product assortments (chicken and turkey soup concentrate and chicken and turkey stock respectively) were produced using bone tissue of the two species as biological material. It was found that there were no significant differences in the technological process to obtain them, the most varied differences being evident in the raw chemical composition, where chicken broth concentrate had the highest percentages of water (69.5%), protein (20.1%) and collagen (18.2%) compared to chicken stock where a higher rate of fat (17.6%) was evident. In the case of turkey backbone products, the highest percentage of fat was found in the concentrated broth, with the stock having the highest percentages of water (65.2%), protein (18.8%), and collagen (17%). The color characteristics are closely related to the Maillard reaction resulting from the cooking operation of the biological material, resulting in products with a positive sensory appearance and microbiological safety. [ABSTRACT FROM AUTHOR]

The aim of this work focused on the analysis and evaluation of the emulsion stabilizer, Na2H2P2O7 on the colorimetric profile in a meat product with a heterogeneous structure of Sus scrofa domesticus. Water (%), fat (%), protein (%), collagen (%), and salt (%) contents were also monitored. Depending on the fat and water content, the agent absorption may vary, which may affect the uniformity or intensity of the color of the finished product. The experimental samples consisted of a control batch and 0.09% Na2H2P2O7 per 3000 g of meat fed to the experimental batch. Data distribution was evaluated using SPSS Statistics 26.0 software and Graph Pad Prism 9 software. A T-test was applied to evaluate the influence of the Na2H2P2O7 on quality biomarkers (%). Linear regression was applied to determine if there was a linear relationship between Na2H2P2O7 and the CIE(Lab) system parameters: L*(D65), a*(D65), and b*(D65). The results showed significant effects of Na2H2P2O7 in fat content (%) and water (%), thus influencing the colorimetric profile. [ABSTRACT FROM AUTHOR]

This work aims to evaluate the impact of sodium erythorbate (C6H7NaO6) in different amounts (0.05%; 0.1%) on physicochemical quality parameters in a functional product with heterogeneous structure. We aimed to test two main anatomical areas used in the process of obtaining the finished product: Musculus gluteus maximus and Musculus longissimus dorsi from Sus scrofa domestica. Data distribution was evaluated using SPSS Statistics 26.0 software. Multivariate Analysis of Variance (MANOVA) is used to determine if there are significant differences between the amounts of C6H7NaO6 and anatomical area on physicochemical parameters considering their interactions. Pearson correlation was used to analyse the degree of association between the amounts of C6H7NaO6, the anatomical zone, and the physicochemical quality parameters of the finished product. Based on the results obtained, recommendations can be made on the optimal concentration of C6H7NaO6 % to achieve the desired effects on physicochemical quality parameters without compromising consumer safety. [ABSTRACT FROM AUTHOR]

A significant challenge in today's food industry is managing leftover bone waste, which is often disposed of as household or abattoir waste if it is not economically used. This study aims to integrate beef bone broth into a functional product with a diverse meat structure. The study seeks to explore sensory changes induced by cattle bone broth properties on product quality and assess consumer acceptance. Two sets of sausages were made, one from pork shoulder and the other from pork loin, each with four groups: a control sample and three variations with 3%, 6%, and 9% cattle bone broth. Sensory analysis involved 80 untrained evaluators. Acceptability tests showed a strong preference for batches with bone broth, with over 60% positive feedback. The batches with a high percentage of acceptability by evaluators are represented by batches SAU2, SAU4, and SAU7. Among the sensory attributes associated with these batches were juiciness, tenderness, overall aroma, and bone broth aroma. Adding bone broth significantly enhanced pork sausages' sensory attributes and appeal, offering a sustainable approach to waste utilization and consumer satisfaction. [ABSTRACT FROM AUTHOR]

Given the growing concern in recent years for a healthier diet, attention must also be directed towards improving the quality profile of meat products and transforming them, as much as possible, into functional foods that combine the benefits of plant-based products with those of animal-origin products. With this in mind, we aimed to develop a functional meat product, given the recent scrutiny these products have faced, by using an oil with antioxidant effects to enhance the antioxidant profile of products with insignificant endogenous antioxidant levels. To achieve this, three batches of pork tenderloin were injected with 1%, 3%, and 5% sea buckthorn oil, and were analyzed in terms of antioxidant capacity, physicochemical and microbiological quality, and sensory perception. Most results showed highly significant differences (p < 0.001) between batches, with superior quality observed in the batch injected with 5% sea buckthorn oil and subjected to heat treatment. However, consumers preferred the batch injected with 3% sea buckthorn oil due to its more balanced taste. This research underscores the potential to develop meat-based functional foods with enhanced nutritional benefits. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the qualitative and sensory disparities between conventionally smoked meat products and those treated with liquid smoke. Conducted at the University of Life Sciences' meat micro-production workshop (IULS), the experiment yielded three batches of meat samples: compact, heterogeneous, and emulsion. While batches 2 and 3 received treatments of 0.1% and 0.2% liquid smoke, respectively, across all three product categories, the control batch was subjected to conventional smoking. Twenty semi-trained evaluators conducted both sensory and physicochemical analyses. Liquid smoke significantly altered the texture, flavour, and appearance of emulsion-type goods, favouring samples that had been traditionally smoked. The variations were less pronounced in the products with heterogeneous structures, where there was a slight preference for the control batch and a considerable appreciation for the 0.2% liquid smoke batch. [ABSTRACT FROM AUTHOR]

Following the slaughtering and processing of animals for meat, only one-third of them is meat, while the remainder consists of byproducts and waste, which need to be processed and utilized appropriately. Industrial byproducts constitute costly losses for these industries and pose challenges in their eco-friendly disposal. These costs can be offset through innovation to generate value-added products that increase profitability. Efficient utilization of byproducts has a direct impact on the economy and the environment. This study explores the potential to create collagen-rich bone broths and to this end, four batches were developed, two made from bones sourced from adult cattle and two from bones sourced from juvenile cattle. These were analyzed physicochemically and microbiologically to characterize them qualitatively. The findings suggest that both types of bone broths offer significant nutritional value, with variations influenced by the age of the cattle and the vegetable additions, as evidenced by highly significant differences (p < 0.001) among batches obtained through statistical processing. These findings underscore the importance of efficiently exploiting resources and the potential to develop valuable food products from seemingly residual sources. [ABSTRACT FROM AUTHOR]

With an integrative approach to research, this study explores the taxonomy and complex evolutionary history of birds, employing an integrative research approach in order to deconstruct the multi-faceted narrative of bird evolution. By converging molecular phylogenetics, comparative morphology, and biogeographic analyses, we conducted a comprehensive taxonomic reassessment, resulting in fine-tuning the classification of birds and revealing novel phylogenetic relationships. Our exploration extends into the fossil record, where the integration of paleontological data and molecular clock analyses illuminates key evolutionary steps. Our findings highlight a dynamic evolutionary trajectory characterized by diversification events and adaptive radiations that have intricately shaped the avian lineage across geological epochs. Advanced imaging technologies and biomechanical assessments further enrich our understanding of the morphological adaptations underlying avian ecological niches. This multidimensional research not only propels the field of avian taxonomy forward but also provides a nuanced perspective on the complicated coevolutionary dance between birds and their environments. The study provides valuable insights into the broader landscape of avian evolutionary biology, enhancing our understanding of the mechanisms that have sculpted avian diversity and ecological interactions over millions of years. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop and characterize three batches of mortadella made at the IULS meat processing microsection from three anatomical regions of the pork carcass: loin, tenderloin, and chop. The proportion of ingredients introduced were: 80% meat, 15% pork fat, and 5% ice flakes. The mortadella samples were characterized physicochemically in terms of moisture, lipid, protein, and collagen content, as well as sensoryly to determine the perception of a group of evaluators on sensory attributes (appearance, color, aroma, taste, texture, general acceptance). The batch of mortadella obtained from tenderloin had the highest moisture and protein content and the lowest lipid percentage compared to the batches obtained from loin and chop. The anatomical region significantly influenced the color parameters of the mortadella, with the L3MC batch showing the most intense lightness, the highest value of the b* parameter, and the lowest red intensity compared to the other two samples. Regarding the sensory evaluation, the batches were scored between 6.27-8.03 for the sensory attributes, and the ranking of the overall acceptance of samples was: L1MS, L2MM, L3MC. [ABSTRACT FROM AUTHOR]

The evolution of modern technologies for preserving fish and fish products has led to the eclipse of the preservation properties of many traditional methods, including the smoking method. Nowadays, the main purpose of smoking has been redirected towards highlighting the sensory quality rather than its preserving effect. The main aim of this paper is to highlight the physicochemical, sensory, and color characteristics of smoked phytophagous fillets. To produce the necessary products, nine specimens of phytophagous (Hypophthalmichthys molitrix) were harvested from the fish farm "Piscicola Vlădeni, CC&C PES SRL" Iasi, which were processed and prepared in the Microproduction Workshops of the Iasi University for Life Sciences "Ion Ionescu de la Brad". Three different smoking methods were applied to the fillets resulting from the phytophagous processing; hot smoking, semi-hot smoking, and cold smoking. From a physicochemical point of view, in the case of the batch with hot smoking quantity, a lipid content of 1.76±0.024% was recorded, higher compared to the L2ASC (0.94±0.04%) and L3AR (0.86±0.024%) batches. As regards protein content, the highest value was also found in lot L1AC (22.2±0.083%), followed by lot L2ASC (22.18±0.02%), with the lowest value in lot L3AR (21.96±0.024%). The most appreciated fillets were those processed by heat treatment with semi-warm and warm smoking. [ABSTRACT FROM AUTHOR]

The paper aimed to produce four different types of sheep meat products with heterogeneous structures in the meat processing workshop of the University of Life Sciences Iasi, which presented as variation factors the type of membrane and the type of product (salami/sausage, imprinted by the membrane used). Two varieties of salami (in collagen and polyamide membrane) and two varieties of sausages (in natural pork and sheep membrane) served as the four samples. The four samples obtained were subjected to sensory analysis, carried out in two stages: the first stage consisted of assessing the products based on the main sensory attributes (appearance, aroma, taste, texture, overall acceptability), and the second stage aimed at describing the products using specific sensory terms included in the CATA (Check-All-That-Apply) test from the perspective of consumer perception. The results obtained revealed sensory attributes characteristic of membrane products with heterogeneous structure, with the CATA test describing the products through positive attributes (colour, aroma, texture), with the differentiation of a firmer, harder texture in the case of natural membrane products, superior juiciness in the case of the S3MC sample, and a slightly brittle texture in the S4MP sample. In terms of the results of the hedonic scale, the sausage samples received a higher score for section appearance (7.91 ± 0.831 for C1MP and 8.00 ± 0.775 for C2MO), compared to the salami samples (7.73 ± 1.104 for S3MC and 7.18 ± 1.168 for S4MP). The overall acceptability was highest for C1MP, which received 8.36 ± 0.674 points, being followed in descending order by C2MO (8.55 ± 0.688), S3MC (8.18 ± 0.751) and S4MP (7.45 ± 0.522). [ABSTRACT FROM AUTHOR]

The study was carried out to evaluate the quality of four beef burgers from two different anatomical regions (round and hind shank) that were manufactured in the USV Iasi Meat Processing Workshop. The technological process of obtaining the four types of burgers had as a specificity the addition of red lentil flour in two proportions (5 and 10%) and the adjustment of the proportions of added fat according to the level of added lentil flour (35 and 15% fat). The obtained products were evaluated physicochemically for color, chemical composition, cooking, and sensory parameters to determine the perception of the attributes appearance, aroma, juiciness, tenderness, aftertaste, and off-flavor. Samples with higher percentages of red lentil flour showed lower lightness, lower heat treatment losses, and less diameter reduction. The same samples demonstrated better water retention capacity after cooking, though the type of raw materials used also had an impact on this parameter. According to the sensory evaluation, the addition of lentil flour in combination with the fat content resulted in improved textural attributes (juiciness and tenderness) and the samples showed high acceptability. [ABSTRACT FROM AUTHOR]

The present study was carried out to follow the technological manufacturing process of functional meat products - three batches of pork tenderloin injected with sea buckthorn oil in three different proportions of 1, 3, and 5% and to analyze their quality. The products were obtained in the Meat and Meat Products Microproduction Workshop of the University of Life Sciences Iasi. After the experimental batches were made, their sensory and physical-chemical analysis was carried out. The sensory analysis of the three types of muscle injected with sea buckthorn oil involved the application of a CATA questionnaire to a group of evaluators, which showed that these products have good consumer acceptability, especially the 3% and 1% sea buckthorn oil batches. The physicochemical aspects were analyzed in terms of color, pH, and raw chemical composition. The colorimetric analysis showed a decrease in the brightness of the samples with an increase in the amount of sea buckthorn oil in the batch. As for the chemical analysis, the increase in the amount of sea buckthorn oil resulted in very different values between batches. [ABSTRACT FROM AUTHOR]

This paper aimed to evaluate the differences between six experimental batches of babic sausages from a sensory point of view. The six samples have been differentiated by the ratio of meat raw materials introduced in the composition (mutton, beef, fat) and by the maturing time (20 days, 40 days). The products were manufactured in the Processing Microsection of the University of Life Sciences Iasi and the sensory evaluation was carried out with the help of 8 tasters, in three repetitions, in the Sensory Analysis Laboratory of the Faculty of Agriculture Iasi. The sensory attributes evaluated were appearance, colour, aroma, texture and taste of the experimental lots. The ageing time had major influences from a sensory point of view on the intensity of aroma, salty taste and texture attributes. In terms of the quantities of raw materials, lots L1 and L3 showed the smallest differences, with lot L2 standing out due to its higher fat and beef content. [ABSTRACT FROM AUTHOR]

The purpouse of this paper was to highlight the morpho-productive indicators of Aubrac and Aberdeen Angus cattle breeds exploited in Romania. Data were collected from a number of 40 cattle, following the weaning weight (age of 7 months) and the average daily gain increase of the animals, which benefited from similar exploitation conditions. Also, based on the results obtained, a statistical interpretation was performed. At the age of 7 months, an average body weight of 216.6 kg was observed in Aubrac cattle, with an average daily gain increase of 912 g/day, while in Aberdeen Angus cattle an average body weight of 184.3 kg was observed, the animals recorded an average daily gain increase of 799 g/day. In conclusion, in the case of both breeds of cattle, the satisfactory parameters specific to the breeds of meat were highlighted, but making a comparison we can appreciate that the results observed in the Aubrac breed are superior. [ABSTRACT FROM AUTHOR]

The Aubrac is a French breed of domestic beef cattle, becoming a major interest for cattle breeders in our country. Being a large breed of cattle, cows weigh is between 650-800 kilograms and bulls between 1,000-1200 kg. Body conformation is one of the main criteria for assessing bovine animals from a zootechnical and economic point of view. The notion of body conformation in cattle means the overall external appearance of the examined bovine, with reference to the development of each body region separately. The method of body measurements consists in the direct measurement, on the animal, of the different body and mass dimensions. With the help of these measurements, we can appreciate the development and connection of different body regions or segments that make up the whole body and the general development of the animal. [ABSTRACT FROM AUTHOR]

The study aimed to sensory evaluate and compare the colour, aroma, texture and taste attributes of six beef pastrami samples. The experimental batches were obtained in the Meat Processing Microsection of the University of Life Sciences Iasi and were formed to differ by two variation factors: the level of brine injected into the product (F1) and the amounts of ingredients introduced (salt/rapeseed oil/alfalfa powder) into the brine solution (F2). The most evident and significant differences (P < 0.01) were due to the increase in the percentage of brine introduced into the product. Thus, the sensory attributes for colour, aroma, texture (especially tenderness and juiciness) and saltiness were significantly influenced by the amount of brine injected. The batch that stood out with superior sensory characteristics was batch A because it showed favourable average scores for the attributes of tenderness, juiciness, elasticity, and the specific flavours of the brine additives did not negatively influence the characteristic flavour of the product. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effect of aging time and method on the quality characteristics of three categories of domestic pork muscle (pork loin, collar and leg). The meat samples were evaluated at three aging periods, 1 day, 5 and 10 days, for pH, refrigeration losses and colour For the analysed samples were defined two methods of ageing: wet-ageing (WA) and dry-ageing (DA). Dry-aged samples showed significantly higher refrigeration losses compared to wet matured samples, losses which increased with the aging time, especially in the case of unpacked meat. The aging method induced significant differences (p < 0.05) in pH values, with vacuum-packed samples showing higher pH values compared to dry-matured samples. The highest pH values were noticed for the collar samples, with a maximum of 6.062±0.038 for the 10-day wet-aged batch. The wet-aged samples were brighter (L*) at all stages of maturation, but showed higher values for b* (yellowness) after 10 days of maturation. While the dry-aged samples were significantly redder (higher a*) after 10 days of aging. [ABSTRACT FROM AUTHOR]

Intense concern in recent years for quantitative and toxicological identification and evaluation, especially for heavy metals from animal origin products represent a side that needs to be studied continuously, especially for game meat, nutritional toxicity of those mineral elements (mainly Pb and Cd) being directly influenced by their variations in habitat water, air and soil. The goal of the study is motivated by the inexistence of information regarding appreciation of contamination degree with heavy metals of game meat, having in view the limited checkout of feeding of game animals exploited in their natural environment, as well as the polluting environmental factors. The analytical results regarding the quantitative evaluation of the Cd concentration of the muscle samples indicate that the average values found in male carcasses are higher than those in female carcasses, except the Trapezius cervicalis muscle. The average concentration of Cd residues ranged from 0.020 ± 0.0028 to 0.040 ± 0.017 mg/kg DM, both limits being attributed to the Triceps brachii muscles. The range of averages corresponding to the other muscle groups are described by an amplitude of the variation of 0.018 mg/kg DM. [ABSTRACT FROM AUTHOR]

This work reviews the most important aspects of the characterization of the Aubrac beef cattle breed. Into the Romania, this cattle breed was first imported in 2013, from France, after an extensive initial documentation. According to data published by M.A.D.R. in 2018, 808 Aubrac heads were registered, currently more than 2000 heads were registered. Aubrac is an old breed from France, originating from the Aubrac Mountains (southern Central Massif), which in the last 4 years has become an important object of interest for beef cattle breeders in our country. The meat obtained from Aubrac cattle has a beautiful red, intensely marbled, with a high protein content and its subtle aromas makes it one of the tastiest and most appreciated beef. This paper wants to emphasize that the exploitation of this breed in our country could bring great benefits to farmers, being a breed adaptable to environmental conditions in Romania and with extraordinary meat qualities. The paper also reviews the most relevant information in the literature on the Aubrac beef cattle breeds. [ABSTRACT FROM AUTHOR]

The current paper checks the health of Aubrac cattle breed, exploited in the conditions of our country, thus achieving a highlighting of hematological parameters. It is an old cattle breed from France, originating from the Aubrac mountains (south of the Central massif), which has recently become an important object of major interest for beef cattle breeders in our country. Blood samples were collected from each animal studied, then they were analyzed using the hematological analyzer scil Vet ABC.This analyzer is simple to operate and produces a complete three part differential blood count in only 90 seconds, requires only 12 µl of whole blood. The results were highlighted by an individual blood count, including the following parameters: erythrocytes, thrombocytes, total leucocytes, hemoglobin and erythrocyte indices. In the case of one animal, were observed insignificant deviations from normal values, in terms of the number mean corpuscular volume. The other animals studied are in full health, this conclusion can be deduced from the fact that the observed values fall within the normal range of the literature. [ABSTRACT FROM AUTHOR]

Sensory evaluation is a method of analysing, measuring and interpreting sensory perception responses to food, based on the five human senses, charac terised, in line with other scientific methods of measurement, by precision, accuracy and sensitivity. The material studied consisted of six varieties of cream cheese purchased on the commercial market and produced by a usual technological process. The sensory evaluation session involved assessment of colour, aroma, texture and taste by a group of 20 tasters over three series of tastings. From a ranking point of view, in descending order of the average scores obtained in the sensory evaluation of the characteristics of appearance, colour, texture, smell, taste and creaminess, the samples can be classified as follows: Philadelphia (S2), Hochland (S3), LaDorna (S1) Goldessa (S5), Delaco (S6) and KClassic (S4). [ABSTRACT FROM AUTHOR]

The importance of meat in consumption is due to its nutritional qualities, being a source of macronutrients, high-quality proteins and lipids, and highly bioavailable micronutrients such as iron, zinc, selenium, phosphorus, vitamin A and the B complex of vitamins. In addition to its nutritional quality, meat is also known for its sensory properties. The sensory quality of meat is determined by the technological processes the raw material undergoes, such as maturing, salting and heat treatments. By differentiating the parameters of the production technology (ageing time, salting degree, heat treatment time and temperature), the sensory differences between the experimental batches were investigated. The ageing time had a significant impact on the textural characteristics, the batches matured for 7 days showed lower hardness and higher juiciness. The heat treatment parameters (time and temperature) mainly influenced the aroma, imparting a slightly more intense burnt flavour to the batches subjected to the highest temperatures (P1 and P2). The rancid flavour had subunit mean scores for all six experimental batches produced, with no significant differences. For the colour attributes evaluated, no significant differences were observed between the experimental batches studied, the highest average were scores achieved by P5 (8.08 ± 0.310 points) for colour intensity and P2 (8.43 ± 0.383 points) for colour uniformity. [ABSTRACT FROM AUTHOR]

Fish meat, through its biological and chemical characteristics, is, for humans, nutritious food with many benefits on the body and is suitable for industrialization in various forms.This study aimed to make assortments of smoked mackerel, applying a differentiated technology, ending with a sensory evaluation of the product obtained to examine the effect of processes and recipes applied to sensory characteristics such as appearance, texture, color, and aroma and palatability of products.The study material was purchased from a fish warehouse and transported in specific conditions (0-4°C) the next stage consisting of staining and differentiated maturation according to the established technological file and smoking in the meat processing microsection within USV Iași. Thus, the assortments were marinated for 12 and relatively 24 hours in a vacuum.Sensory evaluation is a vital operation in the development of new products and for this evaluation, 45 evaluators were part of the study, answering a questionnaire to identify the differences perceived after different maturation presented in the datasheet.The samples matured for 24 hours were the most appreciated by the evaluators obtaining the highest averages for the sensory characteristics of appearance, texture, color, and aroma. According to the sensory evaluation, the samples from experimental group 2 obtained higher values than the sample from experimental group 1. [ABSTRACT FROM AUTHOR]

To obtain high-quality food appreciated by consumers, several principles and rules are applied in all stages involved in obtaining the product, including design, production, testing, and marketing that must be observed. This paper presents a diversification of the technology of producing canned paté, manufactured within the Meat Processing Workshop of the University of Life Sciences, and the consequences of technological changes examined in terms of sensory parameters. For the study, three batches of products were prepared. The technological flow was differentiated by the proportion of raw meat materials introduced in the recipe (pork/pork liver/fat) and by the time and temperature parameters at which the sterilization was performed. Following the performance of sensory tests on the obtained batches, significant differences in texture were found, the batch with the highest average for unctuosity and spreadability being L1, which contained the highest quantity of fat. The most pronounced flavour for the three samples was the metallic one, the next score being for the butter flavour, also perceived more intensely for L1. Regarding the averages obtained for the rancid aroma, they had the lowest values, which reveals the fact that a correct balance of the amount of fat was achieved with the heat treatment applied for the three batches. [ABSTRACT FROM AUTHOR]

Somatometry helps characterize morphological carcasses and their commercial classification. Research has revealed differences in age and sex, both in morphological aspects of the carcass and at slaughter. The measurements on the carcass at the 45-day-old youth showed differences in the size of the thigh, forefoot and forearm in favor of the cocks. The other dimensions, namely the length of the clavicular bone, the width of the casing and its angle as well as the perimeter of the casing had values in favor of the pucks. At the age of 60 days, the measurements showed small differences in the main measurements in the two sexes. It is noted the length of the carcass length that recorded different values in the two age periods, respectively in males, the values oscillated between 107.00 ± 0.71mm at 45 days and at 111.87 ± 1.71, at 60 days, and in females at 107.43 ± 2.12mm, at 123.88 ± 2.61mm, at the same time. Also, the perimeter of the carcass had different values at the two analyzed ages and by sex, so at 45 days the values were in males of 163.50 ± 1.01mm and 60 days respectively of 170.55 ± 1.11mm. In females the values were 170.00 ± 1.11 mm at 45 days and 174.75 ± 0.55mm at 60 days. At sacrifice the differences were determined both the age, sex, and quail weight. Sexual dimorphism is favorable to females, causing the results obtained at slaughter to favor both the weight of the carcasses and its anatomical portions. At the age of 60 days, was determined a higher amount of abdominal fat both females and males, respectively 5.33 ± 0.21 g in females and 3.66 ± 0.11 g in males. In adult quail, carcass dimensions recorded comparable values to those recorded in youth at the age of 60, while gender differences remained. At adult sacrifice, the live weight was over 300g in both genders, so in chickens it was 358.70 ± 7.19g and in males 316.40 ± 5.01 g. We have determined higher weights at the chest with bone and socket harvested from adults, compared to the youth, bouth males and females. We note in this category a beautifully conformed carcass, with a fat content of both the subcutaneous and the abdomen in a larger amount in females than in males, the cause being hormonal. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to present the evolution of the pH values during ovine meat refrigeration/maturation. In order to achieve the proposed objectives, investigations were carried on a total number of 104 ovines (52 lambs and 52 adults) taken from the farm of Horleşti, located in the north-east of Romania, in proximity of the Iaşi municiple. The analyzed muscles are characterized by oscillatory amplitude of recorded values, following a descending trend during the first 48 h, then an ascending trend within the time span of 48-120 h, when meat maturation is stimulated. At the end of the rigidity period it is found that in muscle samples taken from the Karakul breed, the highest glycogen values are found in the Longissimus dorsi, as for Ţurcană they are found in Trapezius pars thoracica. pH values during meat maturation fit within qualitative standards for meat, avoiding undesired effects such as PSE or DFD. [ABSTRACT FROM AUTHOR]

Our study evaluated the acidity of broiler meat in accordance with some ante-slaughtering factors such as: duration of transport from farm to slaughterhouse, broilers’ density in transport shelves and ante-slaughtering rest time. To carry out the current study, three experimental batches were prepared; pH determination was made at 0.25, 12 and 24 h after slaughter.After slaughtering, dynamics of pH placed the carcasses of batches L1 and L2 in a safety interval, while carcasses from L3 batch presented signs of PSE. A possible explication of this cause-effect relationship could be the insufficient ante-slaughtering rest period (30 min.) and moderate density during transport (32 chicken/shelf), even if the distance was the shortest one (4 km). [ABSTRACT FROM AUTHOR]