Alma D. True

  • Citations Per Year
Learn More
Recent nutrigenomic studies have shown that animal nutrition can have a major influence on tissue gene expression. Dietary antioxidant supplements can enhance the quality of meat through modification of tissue metabolic processes. This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of(More)
Eight mature female dogs (18.0 +/- 0.2 kg) were used in a replicated 4 x 4 Latin square experiment to determine the feeding value of low-ash poultry meal (PM) in a complete food fed to dogs. All foods contained graded concentrations of PM (10.4 to 32.5% DM), resulting in foods that were 10, 15, 20, and 25% CP. Daily DMI averaged 284 +/- 14 g/d. An increase(More)
UNLABELLED This study investigated the influence of an oxygen-enriched modified atmosphere packaging (HiOx: 80% O₂/20% CO₂) in comparison with air-permeable polyvinylchloride (PVC) wrapping and partial vacuum (VP: 60%) packaging on the ability of myofibrils to imbibe water during retail display of fresh ground pork at 2 to 4 °C. Both HiOx and PVC muscles(More)
This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20% fat) were formulated with 0%, 0.02%, 0.05%, and 0.1% (meat basis) LE or rosemary extract (RE) as comparison or 0.01% (fat basis) BHA with 0 or 1.5% NaCl. Raw and(More)
The influence of dietary antioxidants and quality of oil on the oxidative and physico-chemical properties of chicken broiler breast and thigh meat stored was studied in either an oxygen-enriched (HiOx: 80% O2/20% CO2) or an air-permeable polyvinylchloride (PVC) packaging system during retail display at 2-4°C for up to 14 and 7 d, respectively. Broilers were(More)
The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein (MP) and in vitro digestibility of the gels were investigated. The incorporation of GA suppressed lipid oxidation and protein carbonyl formation but promoted the loss of thiol and(More)
UNLABELLED In muscle food processing, where oxidation is inevitable, phosphates are usually added to improve water binding. This present study attempted to investigate the interactive roles of protein oxidation and pyrophosphate (PP) during thermal gelation of myosin. Myosin isolated from pork muscle was solubilized in 0.5 M NaCl at pH 6.2 then oxidatively(More)
1. The impact of dietary antioxidants and degree of oil oxidation on textural attributes of chicken broiler breast meat stored in oxygen-enriched, air-permeable polyvinylchloride and skin packaging systems during retail display at 2-4°C for up to 21 d was assessed. 2. Broilers were fed on diets either with a low-oxidised oil (peroxide 23 mEq O2/kg) or with(More)
  • 1