Journal of Muscle Foods最新文献

{"title":"PRE-RIGOR MANIPULATION OF BEEF FORESHANK ALTERS SARCOMERE LENGTH OF INDIVIDUAL CHUCK MUSCLES","authors":"BELINDA I. CASTAÑON,&nbsp;TY E. LAWRENCE","doi":"10.1111/j.1745-4573.2010.00209.x","DOIUrl":"10.1111/j.1745-4573.2010.00209.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Sixteen beef carcasses were harvested to determine the effect of pre-rigor foreshank positioning on the ultimate sarcomere length and objective tenderness values of seven chuck muscles. After final inspection, the left side foreshank was positioned caudal to the point of the shoulder and secured until the completion of rigor. The right side foreshank served as the control and was allowed to hang in the normal position, cranial to the point of the shoulder.</i> Biceps brachii, infraspinatus, pectoralis profundus, serratus ventralis, supraspinatus, teres major <i>and</i> triceps brachii <i>muscles were excised from each carcass half for sarcomere length and Warner–Bratzler shear force determinations.</i></p>\u0000 \u0000 <p> <i>Results indicate that sarcomere length was altered (</i>P &lt; <i>0.05) for all muscles. When the foreshank was placed in the caudal position pre-rigor, both the serratus ventralis and triceps brachii muscles had higher (</i>P &lt; <i>0.05) shear values than when the foreshank was allowed to remain in its natural position.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>As the beef industry continues to search for methods to add value to the chuck, these data may offer insight into a practical method to increase sarcomere length and enhance palatability and marketability of underutilized muscles.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2010.00209.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63402677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE","authors":"W.Q. SUN,&nbsp;Y.J. ZHANG,&nbsp;G.H. ZHOU,&nbsp;X.L. XU,&nbsp;Z.Q. PENG","doi":"10.1111/j.1745-4573.2010.00215.x","DOIUrl":"10.1111/j.1745-4573.2010.00215.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effects of apple polyphenol (AP) on color, lipid and protein oxidation in sliced cooked cured hams (SCCHs) made of pork and beef during chilled storage were investigated. SCCH samples with no antioxidant added and those treated with vitamin C were used as controls. The results indicated that addition of 500 ppm AP to the samples significantly inhibited discoloration in pork SCCH, but not in beef; all the AP treatments (with 300, 500 and 1,000 ppm AP) successfully inhibited lipid oxidation of both pork and beef SCCHs with the lipid of pork SCCH more effectively protected than that of beef SCCH. However, no effect on protein oxidation as measured carbonyl group accumulation was observed in both pork and beef SCCH treated with AP at the dose used in this study. AP was generally an effective antioxidant.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The results of the present study indicate that apple polyphenol (AP) may be used to retain the quality of hams in chilled storage and of other meat products in quality storage. However, different concentrations of AP have different effects on stored meat products, and the same concentration of AP may produce different effects on different meat products. Therefore, a test should be performed before application of AP to a specific meat product in meat industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2010.00215.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63402709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PRODUCTION METHODS AND PRODUCT CHARACTERISTICS OF JERKY PRODUCED BY SMALL AND VERY SMALL MEAT PROCESSING BUSINESSES","authors":"SEAN M. LONNECKER,&nbsp;ELIZABETH A.E. BOYLE,&nbsp;KELLY J.K. GETTY,&nbsp;DENNIS R. BUEGE,&nbsp;STEVEN C. INGHAM,&nbsp;GINA SEARLS,&nbsp;NIGEL M. HARPER","doi":"10.1111/j.1745-4573.2010.00222.x","DOIUrl":"10.1111/j.1745-4573.2010.00222.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Midwestern meat processors were surveyed to determine whether consensus existed among industry processing practices for jerky production. Seventy-eight plants were contacted, 37 responded and 33 plants sent 61 samples consisting of whole muscle (56%) or chopped and formed (44%) jerky. Samples had mean water activity, salt (NaCl) and pH of 0.74, 6.85% and 5.85, respectively. Plants used either smokehouses (34) or commercial ovens (3). Nine plants measured wet bulb temperature, and one used a relative humidity instrument. However, 35 plants claimed that they were able to control humidity. Controls included closing dampers, steam injection, direct addition of water, placing a pan of water in the house, or a combination of methods. Plants used sodium nitrite (32), sodium erythorbate (15) and potassium sorbate (5), and vacuum (78%), no vacuum (32%) and gas flush (14%) packaging. Most products were stored at room temperature (38%) or refrigerated (32%); or a combination of methods was used.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Because of the high variability of processing times and temperatures, processing environment relative humidity, and methods to control humidity used by small and very small plants, there is a need to educate these processors about jerky processing parameters and the need for routine product analysis. Lack of processing knowledge and equipment capabilities also highlights the need for lethality studies in this area in addition to education on jerky process control and food safety for processors. On the basis of the averages from this study, lethality studies should target <i>A</i>_w 0.74 (Food Safety Inspection Service requires an <i>A</i>_w of ≤0.85), NaCl 6.85% and pH 5.85. Lethality studies should be conducted with cure for most studies. Marinade pH and length of time held in marinade prior to thermal processing as well as packaging effect and subsequent shelf life on pathogen lethality during storage should be considered. This research information could potentially decrease plants' operating costs while helping ensure food safety and public health protection.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2010.00222.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63402886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECTS OF CASEINATE, WHEY AND MILK PROTEINS ON EMULSIFIED BEEF MEAT BATTERS PREPARED WITH DIFFERENT PROTEIN LEVELS","authors":"MOHAMED K. YOUSSEF,&nbsp;SHAI BARBUT","doi":"10.1111/j.1745-4573.2010.00219.x","DOIUrl":"10.1111/j.1745-4573.2010.00219.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effects of meat protein substitution (2%) with sodium caseinate, milk protein isolates or whey protein isolates (WPI) at varying levels of meat protein (13–15%) were studied in emulsified beef meat batters prepared with canola oil (25%). Increasing meat protein to 14 and 15% resulted in less stable emulsions (higher cook loss) compared with the 13% protein. At an equal protein level, all dairy proteins reduced cook loss (</i>P &lt; <i>0.05) compared with the all meat protein treatments. Overall, WPI provided the best emulsifying and moisture retention. Increasing the protein content also resulted in higher hardness and springiness values in all treatments. The addition of dairy protein resulted in softer, lighter and less red products compared with the all meat controls; colors being affected by the dairy protein source and protein content. Light microscopy revealed that increasing protein content caused some fat globule coalescence and more protein aggregation. WPI formed distinct dairy protein gel regions within the meat batter matrix, which appeared to interact with meat protein matrix.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The main goal of this study was to understand the effects of partially substituting meat proteins with dairy proteins on the performance (cook loss and textural properties) of comminuted meat batters prepared with canola oil. The incorporation of canola oil, instead of animal fat, offers a new healthy alternative to the consumer but has its challenges in terms of keeping this liquid oil (high unsaturation level) within the meat product).</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2010.00219.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63402931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHANGES IN SALT EXTRACTABLE PROTEIN AND CA2+-ATPASE ACTIVITY OF MINCE FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLLITRIX) DURING FROZEN STORAGE: A KINETIC STUDY","authors":"JINFENG PAN,&nbsp;HUIXING SHEN,&nbsp;YONGKANG LUO","doi":"10.1111/j.1745-4573.2010.00228.x","DOIUrl":"10.1111/j.1745-4573.2010.00228.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Changes in salt extractable protein (SEP) and Ca²</i>\u0000 ⁺\u0000 <i>-ATPase activity of actomyosin from washed and unwashed silver carp stored at −10 and −20C were investigated. The resultant decrease of SEP and Ca²</i>\u0000 ⁺\u0000 <i>-ATPase activity mainly occurred in the first 5 and 7 weeks, and the changes obeyed first-order model. The kinetic models of SEP and Ca²</i>\u0000 ⁺\u0000 <i>-ATPase changes were established during frozen storage. The rate constant</i> k <i>of decline in SEP and Ca²</i>⁺<i>-ATPase activity of samples stored at −10C were higher than that of samples stored at −20C; the</i> D <i>value of samples stored at −10C were lower than that of samples stored at −20C. Compared with washed samples, unwashed samples had a higher rate constant</i> k <i>and activation energies</i> E, <i>and a lower</i> D <i>value. Activation energies</i> E <i>of SEP were higher than</i> E <i>of Ca²</i>⁺<i>-ATPase activity in all samples.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Silver carp is one of the main freshwater fish species in China. Washing is an important step for fish processing and temperature is an important factor on fish protein storage. The changes of the kinetic models of SEP and Ca²⁺-ATPase during frozen storage can explain the effect of temperature and time on silver carp mince quality. These kinetic models can be used to predict the silver carp protein functional changes during frozen storage, and help to provide better methods to effectively utilize silver carp protein resource.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2010.00228.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63402911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANTIOXIDANT POTENTIAL OF POMEGRANATE JUICE IN COOKED CHICKEN PATTIES","authors":"B.M. NAVEENA,&nbsp;A.R. SEN,&nbsp;S. VAITHIYANATHAN,&nbsp;GIRISH PATIL,&nbsp;N. KONDAIAH","doi":"10.1111/j.1745-4573.2009.00203.x","DOIUrl":"10.1111/j.1745-4573.2009.00203.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); PJ 5 (5 mg eq PJ phenolics per 100 g meat); PJ 10 (10 mg eq PJ phenolics per 100 g meat); PJ 15 (15 mg eq PJ phenolics per 100 g meat); PJ 20 (20 mg eq PJ phenolics per 100 g meat); VC 50 (50 mg VC per 100 g meat). The PJ exhibited significantly (</i>P &lt; <i>0.05) higher reducing power compared with VC. Total phenolic content (as tannic acid equivalent) significantly (</i>P &lt; <i>0.05) increased from 226 in control to 432 ug/g in PJ 20 patties. Incorporation of 15 mg eq PJ phenolics per 100 g patties was sensorily acceptable. The thiobarbituric acid values were significantly (</i>P &lt; <i>0.05) reduced from 1.358 in control patties to 0.341 mg malonaldehyde per gram samples in PJ 15 and PJ 20 patties. PJ treatment (PJ 10, PJ 15 and PJ 20) inhibited (</i>P &lt; <i>0.05) lipid oxidation in cooked chicken patties to a greater extent than VC treatment. Hence, naturally available PJ can be utilized as an alternative to synthetic antioxidants in chicken meat patties with added health benefits.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Since many of the synthetic antioxidants are associated with potential health risks, the meat industry is looking for natural ingredients to prevent lipid oxidation. Pomegranate juice (PJ) has been demonstrated to be high in antioxidant activity and could be used as a natural source of polyphenols in poultry meat products. The PJ was also reported to be effective in the prevention of atherosclerosis, low-density lipoprotein oxidation, prostate cancer, platelet aggregation and various cardiovascular diseases. Hence, the meat industry should take notice of the use of these fruits as a potential source of phenolics which have immense nutraceutical value or can be utilized to produce functional meat products of great commercial interest.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00203.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63402122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECT OF MODIFIED TAPIOCA STARCH ON THE STABILITY OF FISH MINCE GELS SUBJECTED TO MULTIPLE FREEZE-THAWING","authors":"SASIKUNYA TUANKRIANGKRAI,&nbsp;SOOTTAWAT BENJAKUL","doi":"10.1111/j.1745-4573.2009.00190.x","DOIUrl":"10.1111/j.1745-4573.2009.00190.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Effects of modified tapioca starch (hydroxypropylated distarch phosphate) at various levels (0, 1, 2 and 3% w/w) on the chemical, physical, textural and sensory properties of bigeye snapper (</i>Priacanthus tayenus<i>) mince gels subjected to different freeze-thaw cycles (zero, one, three and five) were investigated. Breaking force, deformation and expressible moisture content of the control mince gels (without modified starch) increased with increasing freeze-thaw cycles (</i>P &lt; <i>0.05). The protein solubility study revealed that disulfide bond was formed in the gel as the freeze-thaw cycles increased (</i>P &lt; <i>0.05). However, the addition of 1% modified starch could reduce those changes and rendered the gel subjected to five freeze-thaw cycles with the highest score for texture, appearance and overall liking. Scanning electron microscopic study indicated that mince gel added with 1% modified starch had the finer matrix with smaller strands compared with the control mince gel at all freeze-thaw cycles used.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>During frozen storage, surimi or mince gels are susceptible to the textural changes associated with losses in water-holding capacity. As a consequence, the rubbery texture is generally formed, leading to lower acceptability. The addition of modified starch, particularly hydroxypropylated distarch phosphate, at the appropriate level could minimize such an alteration and could maintain the quality of gel products during the extended frozen storage.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00190.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"COMPARISON OF PROTEIN, LIPID AND FATTY ACIDS COMPOSITION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L. 1758) DURING THE COMMERCIAL CATCHING SEASON","authors":"YALÇIN KAYA,&nbsp;HÜLYA TURAN","doi":"10.1111/j.1745-4573.2009.00196.x","DOIUrl":"10.1111/j.1745-4573.2009.00196.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>In this research were investigated protein, lipid and fatty acids contents of commercially important anchovy (</i>Engraulis encrasicolus<i>) during the catching season. The protein content of anchovy ranged from 17.24 to 16.94%. The lipid content of anchovy was maximum (18.57%) in November and minimum (15.57%) in January The total saturated fatty acids content were determined as 38.62, 35.20 and 33.57% in November, December and January, respectively. Palmitic acid (C_16:0) was found at the highest levels among the saturated fatty acids through all commercial catch season. The monounsaturated fatty acids content ranged from 25.45 to 29.50%. Concerning the monounsaturated fatty acids, oleic acid (C_18:1n-9) constituted the larger percentage than others. Docosahexaenoic acid (DHA; C_22:6n-3) and eicosapentaenoic acid (EPA; C_20:5n-3) contents were determined as average 9.37% and 7.92%, respectively. n-3 Polyunsaturated fatty acids (n-3 PUFAs) of anchovy were higher than n-6 PUFAs. Thrombogenicity and atherogenicity index values were 0.43, 0.40, 0.36 and 1.94, 1.69, 1.52 in November, December and January, respectively. The n-6/n-3 ratio of anchovy was 0.23, 0.20 and 0.17 in November, December and January, respectively.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The anchovy is very important a fish for Turkey. Annual per capita fish consumption is around 8 kg in Turkey, which 40% is anchovy. This research provides useful information on the proximate composition of anchovy during the catching season. Results of this research will be reference for the fish processing technology, dieticians and similar academic studies.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00196.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"COLLAGEN TYPES I AND III IN BOVINE MUSCLES: INFLUENCE OF AGE AND BREED","authors":"M.R. BLANCO,&nbsp;C.R. ALONSO","doi":"10.1111/j.1745-4573.2009.00191.x","DOIUrl":"10.1111/j.1745-4573.2009.00191.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Composition and amount of intramuscular connective tissue vary among muscles, age and breed. The purpose of this study was to determine</i> in vivo <i>the proportion of collagen I and III fibers in the</i> Longissimus thoracis (LT) <i>and</i> Gluteus medius (GM) <i>muscles at different ages (6, 12 and 24 months) in the Criolla and Aberdeen Angus bovine breed (24 months) Muscular samples were taken and histological cuts were treated with the</i> picrosirius-red polarization method<i>. The study was performed by light microscope with Polaroid filters and ocular reticulum.</i> Type I fibers <i>between GM and LT muscles, has shown differences only at 12 months old. Regarding</i> Type III fibers<i>, no differences were found between the both muscles at the three ages. When</i> GM <i>muscle was studied, differences were observed in the Type I fibers among the three ages, the major percentage was observed at 24 months. Significant differences were found in Type I as well as Type III fibers in LT at 24 months between Aberdeen Angus and Criolla breeds.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The variation in proportion of Types I and III collagen in muscles and its relationship to meat texture has been investigated, although results are not conclusive and they are often contradictory. The present inability to elucidate the relationship between phenotypic variations in the intramuscular connective tissue (IMCT) and meat texture is due to our rudimentary understanding of fibril composition.</p>\u0000 \u0000 <p>Investigation of post-mortem treatment of meat to reduce the IMCT contribution to meat toughness has not been completely successful. The knowledge and manipulation <i>in vivo</i> of the proportion and maturity of IMCT may be a possible means of reducing unwanted variability in meat tenderness.</p>\u0000 \u0000 <p>Evaluation of collagen fibers Type I and III by the present histological technique could be used as a potential indicator of meat tenderness.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00191.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECTS OF MUSCLE FIBER TYPES ON GEL PROPERTY OF SURIMI-LIKE MATERIALS FROM CHICKEN, PORK AND BEEF","authors":"GEUN-HO KANG,&nbsp;GU-BOO PARK,&nbsp;SEON-TEA JOO,&nbsp;MOOHA LEE,&nbsp;SUNG-KI LEE","doi":"10.1111/j.1745-4573.2009.00205.x","DOIUrl":"10.1111/j.1745-4573.2009.00205.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The research was done to investigate the gel properties of surimi-like materials (SLM) from breast muscle of chicken, and semimembranosus muscle of porcine and bovine. Differences in the thickness and diameter of muscle fibers from three muscles were observed using field emission scanning electron microscope. As muscle fiber thickness decreased, gel microstructure of cooked SLM had smaller particles of amorphous proteins that might be related to hard and strong gel structures. These results implied that the gel texture seen in the SLM was dependent on muscle fiber types from different animals. The myosin ratio was increased with the decrease of red muscle fiber-type ratio, i.e., beef</i> &gt; <i>pork</i> &gt; <i>chicken. Amino acid composition analysis showed significantly (</i>P &lt; <i>0.05) higher proline percentage among the hydrophobic amino acids in chicken compared with pork and beef. Data implied that muscle fiber types affected the gel-forming ability of SLM.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Gel hardness of cooked surimi-like materials (SLM) was increased as pH decreased. The different pH of animal muscles might be related to differences in muscle protein composition and species. The different pH had effects not only on the sarcoplasmic protein in SLM after washing, but also on the functionality of myofibrillar proteins after cooking. Porcine muscle had the thickest muscle fibers, whereas bovine muscles had the smallest fiber diameter. This difference was correlated to gel hardness and microstructure of cooked SLM. The myosin ratio in the myofibrillar proteins was lower in SLM from beef than those from chicken and pork. The myosin ratio was increased as the red muscle fiber ratio decreased. Therefore, these results suggested that the myosin ratio in SLM depended on the muscle fiber type in raw muscles, and resulted in better gel-forming ability and texture of cooked SLM.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00205.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}