Sharifi, Ahmad Reza

[["dc.bibliographiccitation.firstpage","468"],["dc.bibliographiccitation.issue","4"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","473"],["dc.bibliographiccitation.volume","94"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Sharifi, Ahmad Reza"],["dc.contributor.author","Frieden, Luc"],["dc.contributor.author","Tholen, Ernst"],["dc.contributor.author","Fischer, J."],["dc.contributor.author","Wicke, Michael"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T09:22:16Z"],["dc.date.available","2018-11-07T09:22:16Z"],["dc.date.issued","2013"],["dc.description.abstract","This study investigated the impact of two information conditions and two androstenone concentrations on the acceptability of fermented sausages made from boar meat. Two batches of salamis were produced by mixing bellies and lean meat resulting in average androstenone levels of 0.408 mu g/g vs. 1.585 mu g/g melted fat, respectively. Skatole levels were kept below 0.05 mu g/g melted fat in the final products. The consumers were provided with either the information that the products consisted of 100% pork or 100% boar meat. In total, 478 visitors of an animal husbandry fair, assumed to be familiar with the consequences of not castrating male piglets, evaluated the salami following a monadic between-subject design. The information did not significantly affect the hedonic scores. The percentage of dislikes was very low, i.e. 3 vs. 6% (p = 0.24) for salami LOW and HIGH, respectively. The batch with lower androstenone content was liked slightly but significantly better (p = 0.03). (C) 2013 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2013.03.031"],["dc.identifier.isi","000319638500007"],["dc.identifier.pmid","23624436"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/29300"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Consumer acceptance of fermented sausages made from boars is not distracted by respective information"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","2581"],["dc.bibliographiccitation.issue","10"],["dc.bibliographiccitation.journal","Poultry Science"],["dc.bibliographiccitation.lastpage","2588"],["dc.bibliographiccitation.volume","94"],["dc.contributor.author","Janisch, Sabine"],["dc.contributor.author","Sharifi, Ahmad Reza"],["dc.contributor.author","Wicke, Michael"],["dc.contributor.author","Krischek, Carsten"],["dc.date.accessioned","2018-11-07T09:51:05Z"],["dc.date.available","2018-11-07T09:51:05Z"],["dc.date.issued","2015"],["dc.description.abstract","Eggs of broilers were initially incubated at 37.8 degrees C, then at 38.8 degrees C (group H) and 36.8 degrees C (group L) between embryonic days 7 to 10 (time A) and days 10 to 13 (time B) and further incubated at 37.8 degrees C until hatching. The chicks were fattened until day 35 and then slaughtered. The effect of treatment, time, and sex and their interactions on carcass and meat quality traits were determined. No significant impact of the \"treatment time\" was analysed, but \"treatment\" and \"sex\" and their interactions influenced (P < 0.05) the different parameters. After hatching, group L broilers were heavier (P < 0.05), followed by slower growth compared to group H chicken. At slaughter day, body, carcass, and leg weights of group H broiler were higher (P < 0.05) and yield results lower (P < 0.05) compared to group L animals. pH, drip loss, shear force, and lightness values of group H broiler breast muscles were higher (P < 0.05) and grill loss and redness values lower (P < 0.05) compared to group L Musculus pectoralis superficialis (MPS). Body, carcass, MPS, and leg weights, leg yields and grill loss and lightness values of the male broiler were higher (P < 0.05) and drip loss results lower (P < 0.05) than the female birds. Male group H broiler showed lower (P < 0.05) carcass and MPS yields compared to the control and group L males, whereas females group H birds had higher (P < 0.05) carcass and MPS weights and lower leg yields (P < 0.05) than the female group L animals. The study shows that an increasing incubation temperature during early embryogenesis positively influences the growth and carcass traits of the broilers, accompanied with a partly negative impact on meat quality (drip loss, shear force, lightness). The growth effects were sex-dependent, as significant weight differences could be only found in female broilers. The results indicate that incubation temperature alteration influences molecular mechanisms in the muscle and other tissues with an impact on growth after hatch."],["dc.description.sponsorship","German Research Foundation (DFG)"],["dc.identifier.doi","10.3382/ps/pev239"],["dc.identifier.isi","000361945600032"],["dc.identifier.pmid","26316339"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/35839"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","1525-3171"],["dc.relation.issn","0032-5791"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Changing the incubation temperature during embryonic myogenesis influences the weight performance and meat quality of male and female broilers"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","435"],["dc.bibliographiccitation.issue","4"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","440"],["dc.bibliographiccitation.volume","91"],["dc.contributor.author","Mörlein, Daniel"],["dc.contributor.author","Grave, Anne"],["dc.contributor.author","Sharifi, Ahmad Reza"],["dc.contributor.author","Buecking, Mark"],["dc.contributor.author","Wicke, Michael"],["dc.date.accessioned","2018-11-07T09:08:07Z"],["dc.date.available","2018-11-07T09:08:07Z"],["dc.date.issued","2012"],["dc.description.abstract","The prevention of unpleasant boar taint is the main reason for castration of male piglets. For animal welfare reasons, castration is announced to be banned in the European Community. This study aimed to investigate whether androstenone, skatole and indole in backfat of boars may be reduced by different scalding technologies. To discriminate ante and post mortem effects, carcasses were sampled before and after scalding in two abattoirs using either horizontal (TANK) or vertical (TUNNEL) scalding. Backfat samples were analysed using gas chromatography (androstenone) and liquid chromatography (skatole, indole). Neither TANK nor TUNNEL scalding did significantly reduce malodorous compounds. Skatole and androstenone in backfat obtained after scalding averaged 112 +/- 123 ng/g and 1196 +/- 885 ng/g melted fat, respectively; significant differences between abattoirs were observed for skatole. Increased skatole levels were tentatively assigned to longer transport duration. Concluding from recent consumer research and subsequent application of suggested sensory rejection thresholds for androstenone (2000 ng/g) and skatole (150 ng/g), nearly 30% of the carcasses may be unacceptably tainted. (C) 2012 Elsevier Ltd. All rights reserved."],["dc.description.sponsorship","Tonnies Fleisch"],["dc.identifier.doi","10.1016/j.meatsci.2012.02.028"],["dc.identifier.isi","000304296300008"],["dc.identifier.pmid","22445490"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/25953"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Different scalding techniques do not affect boar taint"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","248"],["dc.bibliographiccitation.issue","2"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","256"],["dc.bibliographiccitation.volume","93"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Trautmann, Johanna"],["dc.contributor.author","Frieden, Luc"],["dc.contributor.author","Tholen, Ernst"],["dc.contributor.author","Knorr, Christoph"],["dc.contributor.author","Sharifi, Ahmad Reza"],["dc.contributor.author","Buecking, Mark"],["dc.contributor.author","Wicke, Michael"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T09:28:57Z"],["dc.date.available","2018-11-07T09:28:57Z"],["dc.date.issued","2013"],["dc.description.abstract","This study aimed to assess the influence of two label conditions on the acceptance of boar meat. A central location test was conducted with 145 consumers each assessing 4 pieces of pork loin. Samples varied with respect to two factors: actual meat type (boar vs. standard pork) and label information (young boar meat vs. pork). Androstenone and skatole levels in the tested boar meat ranged from 0.51 to 2.72 mu g/g and 0.01 to 0.23 mu g/g melted fat, respectively. Consumers' sensitivity to and appreciation of androstenone and skatole odour was determined through a smell experiment. The acceptance of taste, tenderness, juiciness, and overall liking was neither influenced by the label information nor by the meat type. Twenty-seven % of all participants were classified as insensitive to androstenone odour, whereas 52% perceived it as positive and 21% as negative. Consumers who disliked the androstenone odour indicated a higher disliking of boar meat. (C) 2012 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2012.09.002"],["dc.identifier.isi","000311599600016"],["dc.identifier.pmid","23036943"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/30905"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","19"],["dc.bibliographiccitation.issue","1"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","26"],["dc.bibliographiccitation.volume","94"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Sharifi, Ahmad Reza"],["dc.contributor.author","Tholen, Ernst"],["dc.contributor.author","Frieden, Luc"],["dc.contributor.author","Buecking, Mark"],["dc.contributor.author","Wicke, Michael"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T09:25:40Z"],["dc.date.available","2018-11-07T09:25:40Z"],["dc.date.issued","2013"],["dc.description.abstract","This study investigated the impact of assessors' varying olfactory acuity on the perceived intensity of androstenone and skatole odour and flavour in boar loins. To discriminate sensitive (SENS) and highly sensitive (SENSHIGH) panellists, two levels of androstenone were used on smell strips. Sensitivity was defined as the correct identification of the androstenone strip in three replicate triangle tests. judges then assessed loins from boars, castrated pigs and gilts. SENSHIGH assessors scored low-fat boar loins with 1.5 to 2.0 mu g of androstenone per gram of melted back fat which is significantly different from castrate and gilt loins for androstenone odour and flavour whereas SENS assessors were less discriminating. Panellists' olfactory acuity should thus be considered for selection and training. The presented paper strip system is suggested for objective screening and training purposes and to be used as quantitative references in descriptive analysis. (c) 2012 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2012.12.009"],["dc.identifier.isi","000316426300003"],["dc.identifier.pmid","23357575"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/30117"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Sensory evaluation of boar loins: Trained assessors' olfactory acuity affects the perception of boar taint compounds"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]