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Open access

I. Holló, J. Csapó and G. Holló

Abstract

The impact of supplementation of vitamin E or organic selenium in DDGS (dried distillers grains with solubles) diet on fatty acid composition in two meat cuts of finishing Holstein bulls was investigated. Twenty-four Holstein bulls were allotted to treatments in three groups of eight bulls per group for a 100-day trial. The treatments were adequate Se and vitamin E supplementation in control group (C), supranutritional vitamin E supplementation in vitamin Group E (E), supranutritional Se supplementation in selenium group (Se). At similar age, slaughtering Group C had higher slaughter/carcass weight and EUROP fat score than Se counterparts. The killing out percentage and proximate composition of muscles differed among treatments. Inclusion of the vitamin E or Se supplement led to expected increases (P < 0.05) in vitamin E and Se contents of the brisket and loin. Higher vitamin E concentration caused significant lower SFA and greater PUFA. Higher Se level influenced significant SFA in brisket and PUFA in both muscles. Vitamin E or Se dietary treatments in DDGS-supplemented diet resulted in beef meat cuts considerably beneficial PUFA/SFA but markedly higher n-6/n-3 PUFA ratio and even higher health index in both meat samples opposite to Group C.

Open access

O. Fadairo, G. Diósi, I. Mironescu and E. Máthé

Abstract

Variants of kokoro snack samples were produced by fortification of maize flour-Fibersol 2-whey protein blends at 1% each with functional ingredients (ginger, fenugreek, turmeric, spirulina, red paprika) and a final blend containing all the functional ingredients at 1% level each. The resultant kokoro snack samples produced were evaluated for proximate composition and sensory qualities. The results of proximate analysis showed a significant (P < 0.05) difference in moisture, protein, ash content, crude fat, crude fibre, carbohydrate content, and energy values in all the blends of the kokoro snack sample and ranged from 51.20% to 36.80%, from 4.46% to 3.85%, from 1.15% to 0.98%, from 0.13% to 0.00%, from 4.93% to 3.94%, from 53.57% to 39.2, and from 232.30 kcal/100 g to 172.99 kcal/100 g respectively. There was also a significant (P < 0.05) difference in the sensory attributes of all kokoro samples in terms of appearance, aroma, taste, texture, and overall acceptability. The kokoro snack blend R 97:1:1:1 (Maize: Fibersol 2: Whey protein: Red paprika) was most preferred by the panellists, having the highest mean sensory score of 8.97. The results of the evaluation of the kokoro snack samples showed that an acceptable fortified bakery product based on kokoro can be produced by the addition of maize flour-Fibersol 2-whey protein blends to red paprika and ginger at 1% level of fortification. This will further encourage the cultivation and utilization of these spices in food formulation and hence provide health-promoting benefits to target consumers.

Open access

Livija Tušar, Irena Leonida Kropf and Avrelija Cencič

Abstract

Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms.

Open access

Uroš Škrubej, Črtomir Rozman and Denis Stajnko

. Germinator: a software package for highthroughput scoring and curve ­tting of Arabidopsis seed germination. Plant J. 2010; 62(1):148-159. 8. Mayo M. Watson AT. Automatic species identi­cation of live moths. Knowledge-Based Systems, 2007;20:195-202. 9. McDonald MB. Seed quality assessment. Seed Sci. Res. 1998;8:265-275. 10. Rasband WS. Image. US National Institutes of Health, Bethesda, Maryland, USA, 2008. 11. <http://rsb.info.nih.gov/ij/index.html> Accessed August, 2012. 12. Uchigasaki M

Open access

Marko R. Cincović, Jože Starič, Branislava Belić, Jožica Ježek and Ivana Lakić

. Zbornik 26. Savetovanja veterinara Srbije, 2015a BELIĆ B., CINCOVIĆ M.R., DOŠENOVIĆ M., STOJANOVIĆ D., KOVAČEVIĆ Z.: The effects of different anticoagulants on biochemical parameters in blood of dairy cows. Veterinarski glasnik, 69 (1-2): 13-20, 2015. BELIĆ B., CINCOVIĆ M.R., STEVANČEVIĆ M., TOHOLJ B., POPOVIĆ-VRANJEŠ A., PEJANOVIĆ R., DAVIDOV I., POTKONJAK A., STANČIĆ I.: Influence of metabolic profile in early lactation and welfare score of farm to milk production and service period in dairy cow. Contemporary agroculture, 64(1-2):65-71,2015. BRAUN JP