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Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat BABT
Marchi,Denis Fabrício; Beteto,Flávia Maria; Almeida,Gleice Rocha dos Santos; Soares,Adriana Lourenço; Hernandez-Blazquez,Francisco Javier; Ida,Elza Iouko; Shimokomaki,Massami.
Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the enhanced proteases activities during storage. Ultramicroscopically, the PSE meat samples revealed intracellularly a sarcomere super contraction and lacunas within the A and I bands while Z-lines appeared very dense and fragmented in comparison to normal samples. This observation was noticed already at 4h storage while extracellularly collagen fibrils decreased visually within the endomysium only after 24h of conditioning. These results influenced the quality as...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cooking loss; Tenderness; Collagen content; Myofibrillar Fragmentation Index.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100503
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Effect of pre and post-slaughter processes on meat characteristics of Santa Ines ewes discarded due to age Ciênc. Tecnol. Aliment.
Santos,Luiz Eduardo dos; Silva,Teófilo José Pimentel da; Freitas,Mônica Queiroz de; Cunha,Eduardo Antonio da; Haguiwara,Márcia Mayumi Harada.
The effects of body condition recovery (BC), carcass electrical stimulation (ES), aging time (AT 7 - 14 days), and calcium chloride injection on the meat characteristics of Santa Inês ewes (±5 years old) slaughtered immediately after weaning or after the body condition recovery period were studied. The carcass temperature, pH, shear force (SF), cooking loss (CL), meat color (L*, a*, b*), and meat tenderness were evaluated. A completely randomized design in a 2 × 2 × 2 × 3 (BC × ES × CaCl2 × AT) factorial arrangement was used, and the sensory tenderness data were analyzed using the table of Minimum Number of Correct Answers for the Duo-Trio test. The body condition recovery reduces the shear force in 8%, increasing their tenderness. Electrical stimulation...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ewes; Slaughter; Tenderness; Cooking loss; Color; Sensory evaluation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300006
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Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride Ciênc. Tecnol. Aliment.
BIS,Camila Vespúcio; BARRETTO,Tiago Luis; HENCK,Jenifer Mayara Monari; MATHIAS,Jéssica Carolina; OLIVEIRA,Luana Sanches; BARRETTO,Andrea Carla da Silva.
Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cooking loss; Potassium chloride; Post-defrosting loss; Sensory analysis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200286
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Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia) Ciência Rural
Alvarenga,Tharcilla Isabella Rodrigues Costa; Borba,Hirasilva; Moreno,Greicy Mitzi Bezerra; Araújo,Gherman Garcia Leal de; Mello,Juliana Lolli Malagoli de; Dourado,Rita de Cássia; Barbosa,José Carlos; Souza,Pedro Alves de.
This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cooking loss; Tenderness; Ageing; Sheep.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001202252
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VIS-NIRS to predict meat quality is anatomical point specific. Repositório Alice
BONIN, M. de N.; SILVA, S. da L. e; GOMES, R. da C.; MENEZES, G. R. de O.; SURITA, L. M. A.; FAVERO, R.; FERRAZ, A. L. J.; FEIJO, G. L. D..
The Vis-NIRS is a non-destructive, simple, rapid, and safe method for evaluating meat quality. Studies using VIS/NIRS to predict the meat quality are based mainly in information collected on longissimus thoracis (LT), at 12th rib, which differs in quality from LT at 5th rib. Accordingly, the present study aimed to create VIS/NIRS calibrations models for LT at 5th (LT5) and 12th rib (LT12) and test their accuracy to predict meat quality of beef samples. A total of 1,508 steer and heifer carcasses, averaging 20 months (± 4.00) were used in this study.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Cooking loss; Dripping loss; Online evaluation; Color; Spectroscopy; Meat tenderness.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103828
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ความนุ่มของเนื้อไก่ประดู่หางดำเชียงใหม่ 1 ไก่ลูกผสมประดู่หางดำเชียงใหม่ 1 และไก่กระทง Thai Agricultural
Ungkanaporn Pongduang; Amnuay Leotaragul; Aphirak Pianmongkol; Prodepran Thakeow; Sanchai Jaturasitha.
This experiment was conducted to investigate the effect of lines and muscle types on tenderness of Pradu Hang Dam Chiang Mai 1 (Pradu Hang Dam), Pradu Hang Dam’s crossbred (crossbred) and broiler at 1.2-1.3 kg of body weight. There were 80 chickens for each line group (total 240) and were allotted in CRD. For breast and thigh muscle, the results showed that thawing loss of Pradu Hang Dam and its crossbred were higher than broiler (P<0.05). For thigh muscle, cooking loss of Pradu Hang Dam was the highest (P<0.05). For shear force value, Pradu Hang Dam and its crossbred were higher than broiler both in breast and thigh muscle (P<0.05). For collagen content analysis, the results showed that Pradu Hang Dam had the highest content of soluble collagen...
Tipo: PhysicalObject Palavras-chave: Thawing loss; Cooking loss; Shear force value; Chicken; Lines; Muscle; Tenderness; Broiler; การสูญเสียน้ำจากการละลาย; การสูญเสียน้ำจากการประกอบอาหาร; ค่าแรงตัดผ่านของเนื้อ; ไก่ประดู่หางดำ; เนื้อสัตว์; เนื้อไก่.
Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5410
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チーズホエーを給与した豚の肉質特性 OAK
三上, 正幸; 島田, 謙一郎; 関川, 三男; 福島, 道広; 齋藤, 愛; 柴田, 政二; MlKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKlKAWA, Mitsuo; FUKUSHIMA, Michihiro; SAITOH, Ai; SHIBATA, Seiji.
Thirty eight pigs born from same sow were divided into 2 group,and fed with or without cheese whey. Pigs were slaughtered after 137-172 days when the live weight was nearly 110kg. Samples of M. longissimus thoracis were analyzed for physicochemical properties. There was no significant difference in the pH,water content and colour appearance in pork between the whey and control group. Crude protein content of the whey group (21.7%) was significantly lower than that of the control (22.6%). Drip loss was measured at 1,5 and 10 days after slaughter,and the drip loss measured at 10 days was significantly lower in the whey group (25.4%) than that of the control (27.1%). Cooking loss was measured at 5 days after slaughter,was significantly lower in the whey group...
Palavras-chave: 豚肉; チーズホエー; ホエー; クッキングロス; ドリップロス; Pork; Cheese whey; Whey; Cooking loss; Drip loss.
Ano: 2006 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3090
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