The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade(1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher(p0.05) in grade 1(4.65%) compared with grade 2(2.31%), whereas moisture content was lower(p0.05) in grade 1 than in grade 2. The pH value was significantly lower(p0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different(p0.05) between grades 1(5.87kg/cm2) and 2(10.86kg/cm2). Water-holding capacity values of loin, chuck roll and top round were not different(p0.05) between grades 1 and 2. Meat color values(L*, a* and b*) of loin, chuck roll and top round were not different(p0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher(p0.05) than that in grade 2(5.36%). Stearic acid of loin in grade 1(3.58%) was lower(p0.05) than that in grade 2(7.02%). Overall palatability of loin, chuck roll and top round did not differ(p0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher L*, a* and b* than the other cuts.

This book is the sixth in a series covering bet practices in community quality-of-life (QOL) indicators. The cases in this volume describe communities that have launched their own community indicators programs. Elements that are included in the descriptions are the history of the community indicators work within the target region, the planning of community indicators, the actual indicators that were selected, the data collection process, the reporting of the results, and the use of the indicators to guide community development decisions and public policy.

The objective of this study was to compare the principle components and internal quality of eggs by age of laying hens and weight standard. The eggs (2,140 in total) used were from Hy-Line Brown reared from 18 to 63 weeks of ages and all were higher than appearance grade B by animal grading standard of Korea. Eggs were investigated their principle components, internal quality index, and their relationship. The weights of whole egg, shell, yolk, and albumen were increased while albumen height and Haugh unit were decreased by age of laying hens. When the composition of egg was investigated after sorting by ages, the ratio of egg yolk increased while that of albumen decreased. Egg shell composition was not shown significant difference by age. Age of laying hens had positive correlation with the weights of whole egg, shell, yolk, and albumen while albumen height and Haugh unit showed negative correlation. Also, the albumen height and Haugh unit were decreased by increase of weight of whole egg or principle components of egg.

The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC/MS and HPLC. The model was developed based on the principal component analysis method for assessing and ranking of flavour quality of soy sauce. Using the principal component analysis which simplifies complex information, our correlative evaluation model was established, tested by comparing the traditional sensory evaluation method, providing a new methodology for objective evaluation of the flavour quality of soy sauce.

Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

The goals of the paper are to analyze the uptake and to evaluate the quality of electronic public services among Czech agricultural enterprises. A sample of 119 entrepreneurs in the agriculture from different regions in the Czech Republic was chosen. This research is based on the application of scientific analysis, synthesis and deduction. Descriptive statistics were calculated from the data obtained in the questionnaire survey. There were fifteen different electronic services examined in the survey. Respondents made a plain ordinal-scaled evaluation of all used services in terms of the frequency of use, usefulness, importance and quality. Working hypotheses about dependencies among rates of use of particular services and five factors (plant production, animal raising, hectares of land, number of employees, subsidies) were examined with regression analysis. Eleven statistically significant dependencies were proved between the number of hectares and electronic services, which means that with growing number of hectares of land the rate of use of particular electronic services increases. Electronic services provided at eAGRI Portal run by Czech Ministry of Agriculture were utilized the most among agricultural enterprises (each by more than 50 %) and electronic mail (79 %). eAGRI Portal services were assessed the best in terms of importance, usefulness and quality. Farmers and agricultural businesses in the Czech Republic are currently not obliged by any law to use any electronic service, and they can still opt for traditional paper mail or personal visit.

Mestrado em Engenharia do Ambiente - Tecnologias Ambientais - Instituto Superior de Agronomia | The composting has proven a good alternative in the management, treatment and valorization of municipal solid waste. Depending on the raw materials used for its production, the product may be considered organic fertilizer/corrective to be used in agriculture activities. The present work was developed aiming the evaluation of the MSW composting evolution, by the determination of physical, physical-chemical and biological parameters, in biomass collected along the process, as well as the assessment of stability/maturation degree of the final compost. For each collected sample it was also introduced two different types of biodegradable/compostable plastics, each sample corresponding to a particular phase of stability/curing of composting process in order to evaluate the influence of these plastics in the samples that was obtained and the possible occurrence of biodegradation of plastics in the several phases analyzed. The results showed that the parameters fulfilled the existing literature, allowing the compound the designation of matured/stabilized. The biological characterization of the final compost showed that it presents phytotoxicity, which fact is related to the presence of ammoniacal nitrogen and high electrical conductivity. The introduction of biodegradable plastics in the process didn’t affect any parameter analyzed, showing increasing degree of biodegradability over the course of analysis.

The objective of this study was to determine the effects of beef cattle breed and muscle type on the proximate chemical composition and quality traits of meat, including processing suitability. The experimental materials comprised samples of musculus longissimus dorsi (LD muscle) and musculus semitendinosus (ST muscle) collected from the carcasses of young Limousin, Charolais and Hereford bulls. The chemical composition, texture, hydration and color parameters of LD and ST muscles were determined. Meat from Limousin and Charolais bulls, characterized by higher body mass at slaughter contained more protein than meat from Hereford bulls. Meat from Hereford bulls had a higher fat content, compared with the other two breeds. Texture parameters, including hardness, gumminess and chewiness, varied depending on muscle type and cattle breed. An analysis of the maximum shear force values showed that the mechanical properties of beef also varied depending on cattle breed and muscle type.

This article discusses the use of nuclear magnetic resonance spectroscopy for the determination of biologically active substances-producing plants in the culture of in vitro and in situ. The same is said about the benefits of obtaining biologically active substances from plants in culture in vitro. Formulated a number of problems for theoretical study and experimental development basic principles on the use of nuclear magnetic resonance spectroscopy in pharmaceutical analysis for standardization and quality assessment of BAS

The present study was undertaken to investigate the effects of increasing pig market weight on the incidence of the ‘caky-fatty’ belly, carcass grade and carcass quality traits. To this end, 500(Yorkshire×Landrace)×Duroc market pigs consisting of equal numbers of barrows and gilts were slaughtered at body weights ranging from 85 to 150kg and their carcasses were analyzed. Backfat thickness(BFT; mm) of the barrows and gilts regressed on live weight(kg) linearly as follows: BFT(y)=0.1827x+3.4825 (r2=0.4671) and y=0.2015x－0.6972(r2=0.4736), respectively. The caky-fatty belly, which, by definition of the present study, had=55% fat by weight in the dorsal-side half of a 5cm-wide belly strip between the 11thand12th ribs, was found in 10 carcasses from barrows. However, no belly was condemned as ‘caky-fatty’ by the retailers. Total number of carcasses which were down-graded on account of overweight was as many as 101(20.2%). The 1+A-grade carcasses exhibited a superior intramuscular fat score to all other grades, but except for this and the defective quality traits, no visible differences were found in carcass quality among different carcass grades. In conclusion, the current carcass grading system, which is sparingly reflective of the carcass quality and also under-evaluates the larger but otherwise normal carcasses, may as well be revised. Moreover, the incidence of the caky-fatty belly appears not to be a critical factor to be considered when increasing the pig market weight.