PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Meat Substitutes”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 253 records · Page 14Linked to original sources
PubMed1998

Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.

Four formulations of burgers, prepared with 65% lean meat and 15% fat consisting of RBD palm stearin (PS), Socfat 4000P and Socfat 4100P and beef fat (BF) as control were evaluated for solid fat content (SFC), slip melting point (SMP), cooking loss, proximate analysis (moisture, fat and protein), colour, i.e. lightness ('L'), redness ('a') and yellowness ('b'), free fatty acid (FFA), iodine value (IV), thiobarbituric acid (TBA) and texture profile analysis (TPA). Sensory evaluation was carried out for texture, juiciness, aroma, oiliness and overall acceptance. SFC and SMP for raw and cooked SF4000P beef burgers were closest to BF control burgers, falling into the range of 35-40 degrees C. Cooking loss was highest for PS burgers, there were no significant differences (P > 0.05) amongst BF, SF4000P and SF4100P burgers. Proximate analysis on raw burgers showed SF4000P to contain high fat and lowest moisture contents. Objective textural measurements using texture profile analysis (TPA) for all cooked burgers showed no significant differences (P > 0.05) for springiness and cohesiveness. Variation of values among the formulations for hardness, gumminess and chewiness are explained by the differences of SFC for beef burgers with various types of fats. Raw and cooked PS burgers have the lightest 'L' values compared with other fat-substituted burgers while BF, SF4000P and SF4100P indicated no significant differences (P > 0.05) for 'L', 'a' and 'b' values. Beef fat showed the highest amount of free fatty acids (FFA) compared to palm oil samples. For the iodine value (IV), SF4000P showed the highest value which means that it contained the highest level of unsaturated fatty acids followed by PS, BF and SF4100P successively. SF4000P had the highest TBA values followed successively by BF, PS and SF4100P. For sensory evaluation, PS burgers had the least oily taste. This may be due to its high cooking loss. Taste panelists could not differentiate burgers with substituted vegetable fats against the control burgers.

Animals↗
PubMed1989

Value of a chicken-based formula for refeeding of children with protracted diarrhea and malnutrition in a developing country.

Two hospital-made, lactose-free, hypoosmolar formulas were compared for therapy for 61 children aged 10-28 months who had severe malnutrition and protracted diarrhea. The formulas were isocaloric and contained dextrin-maltose, carrots, sunflower oil, minerals, and vitamins. One had chicken meat as the protein source and the other had hydrolyzed lactalbumin (LAD). Initially the formulas were given as a continuous enteral feeding by nasogastric tube and pump. Six patients died from metabolic and infectious complications: four failed to equilibrate and changed diet. The remaining 51 were divided into two groups; group A, chicken formula (n = 26), and group B, LAD formula (n = 25). The mean duration of diarrhea was similar in both groups; number of days with liquid stools = 6.0 +/- 4.1 in group A, 5.5 +/- 2.8 in group B; number of days with greater than 4 stools/day = 3.5 +/- 3.4 in group A, 4.1 +/- 2.1 in group B. The time until beginning nutritional recovery was 13.2 +/- 12.0 days in group A and 13.3 +/- 7.8 days in group B. Intercurrent infections were significantly more frequent in patients receiving chicken formula (12 of 30 patients) than in those receiving LAD formula (4 of 27 patients) (p less than 0.05). We conclude that chicken formula is an efficient substitute to expensive semielemental formulas for continuous enteral feeding of protracted diarrhea in severely malnourished children.

Animals↗
PubMed1989

Ice recrystallization in a model system and in frozen muscle tissue.

Recrystallization produces modifications on ice crystal sizes during storage and transport of frozen foods, reducing the advantages obtained by quick freezing and inducing physicochemical changes which alter their quality and shorten their shelf life. This process involves the growth of the larger crystals at the expense of the smaller ones, being the interfacial energy, the driving force of the phenomenon. In the present work recrystallization was analyzed using direct microscopic observation of ice crystals in a model solution (0.28 N NaCl) and indirect observation of frozen muscle tissue. The model solution allowed visualization of the interface behavior; from the analysis of the ice crystal frequency distributions, relationships between shape and size of the grains were established. A kinetic model based on the average system curvature was proposed obtaining a satisfactory fitness of the experimental data. Values of the kinetic constants determined at different temperatures allowed the estimation of the process activation energy. In muscle tissues isothermal freeze-substitution was used to observe the holes left by the ice in frozen semitendinous beef muscle stored at -5, -10, -15, and -20 degrees C during long periods of time. A different evolution of the mean ice crystal diameter was observed with respect to the model system. In meat samples, at long storage times, a limit diameter value was reached; this situation has been proved to be independent of temperature and initial size (freezing rate); a theoretical expression based on tissue characteristic parameters was proposed for its evaluation. Activation energy for recrystallization in muscle tissue was also determined, being comparable to values for protein denaturation and quality losses.

Animals↗
PubMed2006

Validation of commercial DNA tests for quantitative beef quality traits.

Associations between 3 commercially available genetic marker panels (GeneSTAR Quality Grade, GeneSTAR Tenderness, and Igenity Tender-GENE) and quantitative beef traits were validated by the US National Beef Cattle Evaluation Consortium. Validation was interpreted to be the independent confirmation of the associations between genetic tests and phenotypes, as claimed by the commercial genotyping companies. Validation of the quality grade test (GeneSTAR Quality Grade) was carried out on 400 Charolais x Angus crossbred cattle, and validation of the tenderness tests (GeneSTAR Tenderness and Igenity Tender-GENE) was carried out on over 1,000 Bos taurus and Bos indicus cattle. The GeneSTAR Quality Grade marker panel is composed of 2 markers (TG5, a SNP upstream from the start of the first exon of thyroglobulin, and QG2, an anonymous SNP) and is being marketed as a test associated with marbling and quality grade. In this validation study, the genotype results from this test were not associated with marbling score; however, the association of substituting favorable alleles of the marker panel with increased quality grade (percentage of cattle grading Choice or Prime) approached significance (P < or = 0.06), mainly due to the effect of 1 of the 2 markers. The GeneSTAR Tenderness and Igenity TenderGENE marker panels are being marketed as tests associated with meat tenderness, as assessed by Warner-Bratzler shear force. These marker panels share 2 common mu-calpain SNP, but each has a different calpastatin SNP. In both panels, there were highly significant (P < 0.001) associations of the calpastatin marker and the mu-calpain haplotype with tenderness. The genotypic effects of the 2 tenderness panels were similar to each other, with a 1 kg difference in Warner-Bratzler shear force being observed between the most and least tender genotypes. Unbiased and independent validation studies are important to help build confidence in marker technology and also as a potential source of data required to enable the integration of marker data into genetic evaluations. As DNA tests associated with more beef production traits enter the marketplace, it will become increasingly important, and likely more difficult, to find independent populations with suitable phenotypes for validation studies.

Alleles↗
PubMed2000

Influence of dietary fat source and copper supplementation on broiler performance, fatty acid profile of meat and depot fat, and on cholesterol content in meat.

1. Three hundred and twenty d-old chickens were fed on a wheat/maize-soyabean meal diet supplemented with (i) 50 g/kg lard, (ii) 25 g/kg lard and 25 g/kg rapeseed oil, (iii) 50 g/kg rapeseed oil, and (iv) 50 g/kg rapeseed oil and 200 mg copper per kg as copper sulphate pentahydrate. 2. Final weights at 39 d of age in chickens receiving rapeseed oil were lower by 9% than in those fed on the diet containing only lard (P<0.05). The fatty acids profiles of lipids extracted from the tissues of 10 chickens per group reflected those of the diets. 3. The polyunsaturated fatty acid (PUFA) content of breast muscles and abdominal fat (expressed as a percentage of total fatty acids) was increased and the ratio of n-6:n-3 fatty acids was decreased by the substitution of lard by rapeseed oil (P<0.001). These changes were more pronounced for the adipose tissue than for breast muscles. 4. Copper sulphate supplementation increased the final body weight of chickens by 4.3% (P<0.05), reduced the saturated fatty acid (SFA) proportion (P<0.05) in abdominal fat and increased the PUFA:SFA ratio (P<0.05). The magnitude of improvement, however, was small. 5. The substitution of rapeseed oil for lard decreased the concentration of cholesterol in breast muscles by 13%. Copper supplementation further reduced the cholesterol content by 25%. Both effects were significant (P<0.001).

Adipose Tissue↗
PubMed2003

Identification and characterization of AMPK gamma 3 mutations in the pig.

The RN(-) (rendement Napole, French for Napole yield) phenotype is common in Hampshire pigs and is characterized by a 70% increase in glycogen content in skeletal muscle and large effects on meat characteristics (pH, water content, technological yield and lean meat content). The phenotype is controlled by an autosomal dominant allele designated RN (-). The protein kinase AMP-activated gamma 3 subunit gene, PRKAG3, which encodes the gamma 3 isoform of AMP-activated protein kinase (AMPK), was identified as the causative gene for this phenotype by a pure positional cloning approach. There are now several lines of evidence supporting our interpretation that the RN(-) phenotype is caused by a missense mutation (Arg(200)-->Gln) in PRKAG3. Recent data from another group have revealed the presence of a third functional allele at the PRKAG3 locus, probably caused by a Val(199)-->Ile missense mutation. This allele has opposite effects compared with RN, as it is associated with a low glycogen content. We have confirmed the phenotypic effect of this third allele in a meat-quality study of a Hampshire/Landrace intercross. A physiological characterization of RN(-) carriers and normal pigs showed that the RN(-) pigs utilized glycogen during exercise to the same extent as normal pigs and they showed a significantly faster resynthesis of glycogen after exercise. The results strongly suggest that the Arg(200)-->Gln substitution is not associated with a defect in glycogen degradation, but rather with an increased glucose uptake in skeletal muscle.

Alleles↗
PubMedDate not supplied

[Gas chromatographic analysis of volatile nitrogen bases in boiled beef; possible N-nitrosamine precursors].

The composition of nitrogen-containing organic bases in the volatile substances of boiled beef has been studied. For the first time 30 compounds have been identified, including primary, secondary, and tertiary aliphatic amines, pyrazines, pyridine, piperidine and their alkyl substituted derivatives. The content of trimethyl-, diethyl-, diisopropyl-amines, and piperidine, possible precursors of N-nitrosamines, has been quantitated.

Amines↗
PubMed2007

A novel polymorphisms in intron 12 of the bovine calpastatin gene.

Calpastatin (CAST) is a specific inhibitor of the ubiquitous calcium-dependent proteases-mu-calpain and m-calpain, found in mammalian tissues. This proteolytic system plays a key role in the tenderization process that occurs during post-mortem storage of meat under refrigerated conditioning. Fragments of the bovine CAST gene including intron 12 were amplified and subjected to SSCP analysis. Four new SNPs were found within intron 12 of the CAST gene: a transition T/C at position 3893+155* A/G at position 3893+163, a transversion T/A at position 3893+223 and a substitution A/G at position 3893+428 (consensus sequence--GenBank AY834771). The genetic variants in the bovine CAST gene can be analyzed with RFLP method and was studied in 375 bulls of six breeds, including Hereford, Aberdeen-angus, Simmental, Charolaise, Limousine and Polish Black-and-White (BW; Fresian) breeds.

Animals↗
PubMed1985

Tocopherols and tocotrienols in Finnish foods: human milk and infant formulas.

Individual tocopherols and tocotrienols in human milk, mother's milk substitutes and other infant formulas have been determined by an HPLC method. 107 human milk samples (23 colostral, 22 transitional and 62 mature) obtained from six healthy mothers throughout the lactation were found to contain all the tocopherols, although delta-tocopherol occurred only in traces. A high content of alpha-tocopherol was found in colostrum (average 1.90 +/- 1.62 (SD) mg/100 g), as compared with transitional (0.65 +/- 0.22 mg/100 g) and mature milk (0.47 +/- 0.16 mg/100 g). The content of beta-tocopherol averaged 0.05 +/- 0.03, 0.02 +/- 0.01 and 0.02 +/- 0.01 and gamma-tocopherol 0.11 +/- 0.09, 0.07 +/- 0.04 and 0.07 +/- 0.04 mg/100 g in colostral, transitional and mature milk respectively. The alpha-tocopherol equivalents thus were 1.93, 0.66 and 0.49 mg/100 g; their ratios to the contents of polyunsaturated fatty acids meet the nutritional need of the newborn and young infant: 5.7, 2.1 and 1.4 mg/g in colostral, transitional and mature milk. Mother's milk substitutes and gruel and porridge powders are enriched with tocopherol acetate to vitamin E levels similar to or higher than those in human milk: substitutes contained on average 1.4 mg alpha-tocopherol equivalents/100 g and reconstituted powders 1.1 mg/100 g. The ratio of vitamin E to polyunsaturated fatty acids of these infant formulas was higher than the recommended value of 0.6 mg/g. The average values for alpha-tocopherol equivalents in fruit-berry and meat-vegetable infant formulas were 0.46 and 0.38 mg/100 g.

Colostrum↗
PubMed1995

[Evaluation of biological fish silage in broiler chicken].

Biological fish silage was produced from the mixture of three low price fish species. After mixing it with molasse, papaya and pineapple wastes, and Lactobacillus plantarum incoculation, the product was stored for seven days, dehydrated and added to several diets of formulated poultry feed as a substitute of fish meal. Physical-chemical and microbiological analyses were done to the raw materials and final products. Biological tests of acceptability indicated that chicken preferred diets up to 50% of fish silage. Chicken's weigh increased and food consumption tests, in addition to the sensory evaluation tests in the chickens white meat, showed the advantages of inclusion of 5-20% fish silage in the diets of experimental animals.

Animals↗
PubMed1980

Growth of rhizobia in protein hydrolysates.

Sixteen nitrogen-rich agricultural and industrial wastes and by-products, such as vegetable waste, lasora (Cordia myxa L.), meat waste, water-hyacinth (Eichhornia crassipes), and pea (Pisum sativum L.) husks were partially hydrolysed to amino acids with the help of acetic acid of 1, 5, 10, 15, and 20% concentration. In general, 10-20% acetic acid gave the highest amounts of amino acids. Each protein hydrolysate, separately or/and in proper combination, was substituted with the nutrient yeast extract in equal concentration (mg/ml) in yeast extract mannitol (YEM) medium. The growth of Rhizobium spp. was observed over a period of 5 or 7 days with determination of turbidity at 700 nm. High optical densities, but somewhat inferior to the control, were obtained in the case of medium consisting of hydrolysate of water-hyacinth, vegetable waste, pea husk, mixed leaves, and corn steep liquor substrates separately at different concentration of acid, but the medium consisting of hydrolysates of pea husk and water-hyacinth (5% acetic acid) in equal proportions showed similar growth to that with the YEM medium in the case of both Rhizobium spp.

Acetates↗
PubMed2006

Fatty acid composition of nuts--implications for cardiovascular health.

It is well established that, due to their high content of saturated fatty acids (SFA), the intake of meat and meat products is strongly associated with elevated blood cholesterol concentrations and an increased risk of hypertension, diabetes and cardiovascular diseases. Conversely, the intake of foods rich in unsaturated fatty acids, such as those contained in most vegetable fats and oils and oily fish, is associated with improved lipid profiles, a lower potency of intermediate biomarkers of atherosclerosis and lesser incidence of cardiovascular diseases. There are persuasive evidences that dietary substitution of monounsaturated fatty acids (MUFA) or n-6 polyunsaturated fatty acids (PUFA) for SFA lowers blood cholesterol and may have beneficial effects on inflammation, thrombosis, and vascular reactivity. MUFA may have an advantage over PUFA because enrichment of lipoprotein lipids with MUFA increases their resistance to oxidation. Marine n-3 PUFA have a number of anti-atherosclerotic effects, including anti-arrhythmic properties and, at relatively high doses, reduce serum triglycerides. These effects appear to be shared in part by vegetable n-3 PUFA. Nuts are natural foods rich in unsaturated fatty acids; most nuts contain substantial amounts of MUFA, while walnuts are especially rich in both n-6 and n-3 PUFA. Healthy fats in nuts contribute to the beneficial effects of frequent nut intake observed in epidemiological studies (prevention of coronary heart disease, diabetes, and sudden death) and in short-term feeding trials (cholesterol lowering, LDL resistance to oxidation, and improved endothelial function).

Animals↗
PubMed1993

Crambe meal is equivalent to soybean meal for backgrounding and finishing beef steers.

Growth, feed efficiency, and carcass characteristics of 70 crossbred steers fed one of four diets were compared. The four diets differed in source of protein supplementation: 100% soybean meal (SB), 67% SB and 33% crambe meal (CM), 33% SB and 67% CM, and 100% CM. All supplements were fed in isonitrogenous amounts. Steers were fed backgrounding diets (12.9% CP) for 84 d and finishing diets (11.2% CP) for 96 d. Average initial weight was 303.4 kg. Backgrounding gains ranged from 1.38 to 1.41 kg/d (P = .92). Finishing gains ranged from 1.43 to 1.47 kg/d (P = .86). Range in entire-experiment gains was 1.41 to 1.46 kg/d (P = .85). Feed efficiencies were equal; entire-experiment efficiencies averaged .144 (P = .96). Growth and efficiency patterns were the same for all four treatments. No overall treatment differences were detected for the seven carcass variables (P = .26 to .96). Average fat depth, longissimus muscle area, yield grade, and dressing percentage were .95 cm, 84.0 cm2, 2.45, and 61%, respectively. At the protein percentage levels of these diets, CM substituted equally for SB for growth rate, feed efficiency, and carcass characteristics.

Analysis of Variance↗
PubMed1997

Changes in food consumption in Brazil.

Changes in eating habits have occurred in the last decades in several countries associated to demographic, economic, social and epidemiologic factors. In Brazil, the available data about food consumption are the result of Family Budget Surveys undertaken by Getúlio Vargas Foundation and IBGE (Brazilian Institute of Geography and Statistics) in 1961/1963 and 1987/88, respectively, and the National Study of Family Expenditure (ENDEF), carried out by IBGE during 1974/75. They reveal as principal tendencies the decreasing consumption of staple foodstuffs (beans, rice, manioc flour), pork meat, lard and butter, the replacement of bovine meat for chicken, and the increase in the consumption of eggs, milk products and vegetable oils. Based on these surveys, the intake of macronutrients in urban areas showed a decrease of carbohydrate and an increase of fat contribution as sources of calories, an increase in the consumption of animal protein in detriment of vegetable protein, and substitution of animal fats for vegetable fats. It was also observed an increase in the use of industrialized foodstuffs, directly related to income, leading to a greater diversity of foodstuffs and lower consumption of staple foods. Recent studies with adult and elderly population from the city of São Paulo show a reduction in the consumption of fatty and fried foods and sugar, and an increase in the consumption of fruits and vegetables because of health concern. Studies that take into account the verified changes in eating habits and the new consumption tendencies, as well as their impact on nutritional and health conditions of the Brazilian urban population, are presently needed.

Brazil↗
PubMed1993

Liquid substitution: a versatile procedure for SEM specimen preparation of biological materials without drying or coating.

Certain liquids with a very low vapour pressure, such as glycerol or triethylene glycol, can be used to infiltrate biological specimens so that they may be observed in the scanning electron microscope (SEM) without drying. The conductive properties of the fluids allow specimens to be examined either uncoated or with very thin coatings. The advantages of liquid substitution include the retention of lipids, waxes, loose particles, and surface contaminants. Since the procedure does not require expensive equipment, it offers an alternative to critical point drying or cryopreparation. For certain types of specimens, liquid substitution may represent the best preparation procedure. In addition, the fluids themselves may be imaged directly in the SEM, or indirectly by cathodoluminescence following labelling with fluorochromes.

Animals↗
PubMed1992

The genetic basis of malignant hyperthermia.

Anaesthesia can induce skeletal muscle rigidity, hypermetabolism and high fever in humans genetically predisposed to malignant hyperthermia. If not immediately reversed, such episodes can lead to tissue damage and death. In swine with the corresponding condition, stress can induce death or lead to devalued meat products. Since muscle contraction is controlled by sarcoplasmic Ca2+, the abnormality, as reviewed here by David H. MacLennan, could reside in the skeletal muscle Ca(2+)-release channel gene, RYR1. Several observations support the view that a single RYR1 mutation is causal of malignant hyperthermia in all breeds of pigs and in at least some human families: the substitution of Cys for Arg615 as the sole deduced amino acid sequence change in a comparison of malignant hyperthermia and normal porcine RYR1 cDNAs; the linkage of this mutation to malignant hyperthermia in over 450 pigs in six breeds, including 338 meioses; and the appearance of the corresponding mutation, Cys for Arg614, across a species barrier, in a few human families, where it also cosegregates with malignant hyperthermia. Linkage of malignant hyperthermia to RYR1 is, however, not observed in all human families with malignant hyperthermia. Accordingly, other abnormal genes that may cause the condition are being sought.

Anesthesia↗
PubMed2003

[Effect of defatted corn germ flour and rice bran on some chemical, physical and sensory properties of sausages].

In order to diversify the use of locally available agricultural byproducts from corn and rice, commercial sausages were prepared using defatted flour of corn germ (DFCG), and stabilized rice bran flour (SRBF) as substitute of the wheat flour in a ration of 30, 50 and 100% and 30% and 50% respectively, and were compared with commercial sausages which contains 3,00% of wheat flour. The sausages showed an increase in its protein content, from 15.68% to 17.70%. The content of dietetic fiber in the enriched sausages increased from 0.90% to 0.98% with DFCG and from 1,0 to 1,1% with SRBF. The stability of the sausages was evaluated by moisture and pH analysis during 60 days at freezing temperature (-16 degrees C), moisture values ranged from 59 to 62% in average and did not show any significant differences, pH values showed a constant behavior with minimum variations without significance (p < 0,05) during storage time. Measurement of color intensity by parameter "a" showed a higher tendency to red in the sausages with rice bran. The sensorial evaluation favored this study, since no statistically significant differences were found among the different sausages. In conclusion the results indicate that it is possible to substitute imported wheat flour by locally available byproducts from corn and rice in the preparation of sausages.

Adult↗