This study determined the impacts of dry-ageing on meat quality, oxidative stability, and release of free amino acids (FAAs) in striploins from dairy-crossbred yearlings and 2-year-old steers (n = 12 each group) over 21 days of in-bag dry-ageing. Dry-ageing increased weight losses, with higher % drying rates in yearling meat during dry-ageing, likely due to the smaller loin size and lower intramuscular fat content (P < 0.05).
View Article and Find Full Text PDFMicroalgal lipids contain a wide array of liposoluble bioactive compounds, but lipid extraction remains a critical limitation for their commercial use. An accelerated solvent extraction (ASE) was used to extract lipids from , (), and grown under either standard or nitrogen depletion conditions. Under standard growth conditions, ASE using methanol:chloroform (2:1), methyl -butyl ether (MTBE):methanol:water, and ethanol at 100 °C resulted in the highest recovery of total lipids (352 ± 30, 410 ± 32, and 127 ± 15 mg/g biomass from , , and , respectively).
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