Journal of Muscle Foods最新文献

{"title":"RELATIONSHIP BETWEEN OFF-FLAVOR DESCRIPTORS AND FLAVOR SCORES IN BEEF FROM CATTLE RAISED ON NATURAL PASTURE","authors":"V. MUCHENJE,&nbsp;M. CHIMONYO,&nbsp;K. DZAMA,&nbsp;P.E. STRYDOM,&nbsp;T. NDLOVU,&nbsp;J.G. RAATS","doi":"10.1111/j.1745-4573.2009.00192.x","DOIUrl":"10.1111/j.1745-4573.2009.00192.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of the current study was to determine the relationship between off-flavor descriptors and flavor scores in beef aged for 2 and 21 days from Nguni, Bonsmara and Angus steers raised on natural pasture. Fifteen steers each of Bonsmara and Angus and 25 steers of Nguni were kept at the University of Fort Hare Farm for 12 months until slaughter. The</i> M. longissimus thoracis et lumborum <i>was sampled postmortem for flavor evaluation. There were associations (</i>P &lt; <i>0.05) between off-flavor descriptors and off-flavor scores, off-flavor descriptors and aroma scores. There were, however, no (</i>P &gt; <i>0.05) associations between beef from the three cattle breeds and off-flavor descriptors, flavor scores and off-flavor descriptors, aging periods and off-flavor descriptors. It can be concluded that off-flavor description is uniform across breeds and aging periods. Furthermore, off-flavor description is related to off-flavor scores and aroma scores.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Flavor is one of the components of sensory evaluation that affect beef acceptability by consumers. In lean meat, thermal oxidation of long-chain fatty acids occurs, thereby leading to undesirable aroma/flavor formation, which may affect meat palatability. Off-flavors are undesirable and negatively affect the consumers’ decision on purchasing beef. Therefore, flavor evaluation should include off-flavor and its descriptors. Off-flavors develop with aging and it is therefore important to establish when meat should be consumed after slaughter. When examining factors that affect off-flavor production, it may be more beneficial to look at the total number of samples that are detected with off-flavors rather than the sensory off-flavor score only. Establishing relationships between breed, aging, flavor scores and off-flavor descriptors is therefore important in meat production and consumption.</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.1745-4573.2009.00192.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401639","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":"MUSCLE FIBER TYPE AND THE OCCURRENCE OF PALE, SOFT, EXUDATIVE PORK","authors":"J.D. GOLDING-MYERS,&nbsp;C.D SHOWERS,&nbsp;P.J. SHAND,&nbsp;B.W.C. ROSSER","doi":"10.1111/j.1745-4573.2009.00197.x","DOIUrl":"10.1111/j.1745-4573.2009.00197.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Pale, soft, exudative (PSE) pork is a problem in the meat industry. Previous studies have shown that PSE pork results from accelerated postmortem muscle metabolism, perhaps related to a preponderance of type 2b muscle fibers. The present study further elucidates the role of fiber type complement in PSE pork. Immunocytochemical and histochemical techniques were used to characterize fibers as type 1, 2a, 2</i>×<i>or 2b in PSE and normal longissimus muscle. The number, size and percent of total muscle cross-sectional area of each fiber type were determined. No significant differences in size, number or percent of total area of any fiber type were found between PSE and normal pork. This suggests that the relative abundance of any given fiber type is not wholly responsible for the occurrence of PSE pork. Consistent with PSE water loss, however, the fibers from PSE pork were on average significantly smaller than those from normal pork.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Pale, soft and exudative (PSE) meat continues to be a major problem for the pork industry. The present study provides important insights into the role of muscle fiber type in this condition. Unlike many previous studies, we examine the presence of all four primary fiber types (1, 2a, 2× and 2b) in normal and PSE pork. We determine that the relative abundance of any given fiber type cannot be entirely responsible for the occurrence of PSE pork. Also the smaller average size of fibers from PSE pork is consistent with water loss from the tissue, and has the potential to be used as an additional criterion for identifying PSE pork.</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.1745-4573.2009.00197.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401450","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":"CHARACTERIZATION AND IDENTIFICATION OF THERMOTOLERANT LACTIC ACID BACTERIA ISOLATED FROM COOKED SAUSAGES AS BIOPROTECTIVE CULTURES","authors":"NORMA L. RAMÍREZ-CHAVARÍN,&nbsp;CARMEN WACHER-RODARTE,&nbsp;M. LOURDES PÉREZ-CHABELA","doi":"10.1111/j.1745-4573.2009.00206.x","DOIUrl":"10.1111/j.1745-4573.2009.00206.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Lactic acid bacteria (LAB) are employed in meat products preservation and fermentation. Some strains can survive thermal treatment in cooked meat products, where their bioprotective properties can be used to inhibiting other spoilage flora. A total of 68 presumptive LAB were isolated from commercial cooked sausages collected in Mexico City supermarkets. Based on biochemical tests, 22 strains were selected and their thermotolerant capacity and D_T values were determined in water baths. Only 10 strains were considered as thermotolerant after survive thermal treatments (70C at 30 min). Thermotolerant strains were identified by both phenotypic (API system) and genotypic (16S rRNA) analysis. The genera identified</i> were Pediococcus<i>,</i> Lactobacillus<i>,</i> Aerococcus<i> and</i> Enterococcus<i>. Differences in phenotypic and genotypic in some strains were found, because of a close phylogenetic proximity between the strains. Nonetheless, all the identified thermotolerant LAB strains are natural microflora of meat products and can be employed as bioprotective strains inoculating them before thermal processing in cooked meat products.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The isolation and identification of LAB strains as the native and dominant flora of meat and meat products could be useful in the looking of bacteria as bioprotective cultures, as LAB inhibit other spoilage and pathogen microorganisms. Thermotolerant capacity of these LAB isolated from cooked meat products is important as the application of these strains as starters during processing before thermal treatment ensures their role as dominant flora during storage. In addition, the potential probiotic of these thermotolerant LAB strains can be useful in functional cooked meat products manufacture.</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.1745-4573.2009.00206.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401822","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":"CHEMICAL QUALITY, SENSORY ATTRIBUTES AND ULTRASTRUCTURAL CHANGES OF GAMMA-IRRADIATED CAMEL MEAT","authors":"AZIZ ALAH FALLAH,&nbsp;HOSSEIN TAJIK,&nbsp;AMIR ABBAS FARSHID","doi":"10.1111/j.1745-4573.2009.00207.x","DOIUrl":"10.1111/j.1745-4573.2009.00207.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This study was set out to determine the chemical quality, sensory attributes and ultrastructural changes of irradiated camel meat. Aerobically-packaged fresh camel meat samples (</i>Biceps femoris <i>muscles) were subjected to gamma irradiation at doses of 0 (control), 1.5 and 3.0 kGy and stored at 4</i> ± <i>1C for 15 days. Irradiation had no significant effects (</i>P &gt;<i> 0.05) on proximate composition, total volatile nitrogen (TVN) and cooking loss but significantly (</i>P &lt;<i> 0.05) increased lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). Also, refrigerated storage significantly (</i>P &lt;<i> 0.05) increased TVN, cooking loss and TBARS of non-irradiated and irradiated samples. This study showed that irradiation had no significant effects (</i>P &gt;<i> 0.05) on the sensory attributes of raw and cooked camel meat. The irradiated samples were more acceptable during storage. At ultrastructural observation, transmission electron micrographs showed structural changes of myofibrils in irradiated samples when compared with non-irradiated ones. Moreover, the mean size of sarcomere length of irradiated samples was significantly (</i>P &lt;<i> 0.05) shorter than that of non-irradiated camel meat.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Meat is a rich nutrient matrix that provides suitable media for growth and proliferation of common spoilage and pathogenic microorganisms. The shelf-life of fresh meat under chilled states is limited to a few days. The freezing techniques have the advantage of providing prolonged shelf-life but are expensive and inadequate and also have adverse effects on the texture of the product, which reduce the consumer acceptability. Thus, the need is evident for new and more efficient preservation technologies for prolongation of shelf-life with minimum adverse effects on the general acceptability of the product. As a practical and efficient method, irradiation technique can extend the shelf-life and improve the safety of meat. In this research, detailed effects of gamma irradiation on the chemical, structural and sensory characteristics of fresh camel meat is investigated in order to enhance its storage life with high consumer acceptability in commercial scales.</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.1745-4573.2009.00207.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401860","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":"METHIONINE AND SELENIUM YEAST SUPPLEMENTATIONS OF THE HEN DIETS AFFECT ANTIOXIDANT AND GEL PROPERTIES IN THE CHICK MYOFIBRILLAR PROTEIN","authors":"Z.G. WANG,&nbsp;X.J. PAN,&nbsp;Z.Q. PENG,&nbsp;R.Q. ZHAO,&nbsp;G.H. ZHOU","doi":"10.1111/j.1745-4573.2009.00208.x","DOIUrl":"10.1111/j.1745-4573.2009.00208.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effects of supplementing Langshan breeding hen diets with selenium (Se) and methionine (Met) on antioxidant and gel properties in the chick myofibrillar protein were assessed. Four hundred and fifty hens were randomly divided into nine treatments with five replicates each treatment and fed 1 of 9 corn soybean diets with 0, 0.30 and 0.60 mg Se/kg from Se-yeast and 3.2, 4.0 and 5.4 g Met/kg from DL-methionine, respectively. After incubation, 250 chickens each treatment were randomly divided into five replicates and fed the same diet. At 21 days old, two male chicks each replicate were slaughtered. The Met and Se supplementations of the hen diets increased the muscle tissue Se content and decreased disulfide bond and protein carbonyl contents in the muscle. The higher levels of Met and Se (5.4 g/kg Met and 0.60 mg/kg Se) significantly increased reactive sulfhydryl content in the muscle. The intermediate levels of Met and Se (4.0 g/kg Met and 0.30 mg/kg Se) significantly increased gel hardness and water-holding capacity of the gel and the higher levels of Met and Se (5.4 g/kg Met and 0.60 mg/kg Se) decreased gel hardness and water-holding capacity of the gel to an extent. The conclusion was drawn that 0.30 mg/kg Se and 4.0 mg/kg Met supplementations of the hen diets could improve the protein gel and antioxidant properties in the chick to an extent.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Protein oxidation is detrimental to meat quality. Nowadays, the most obvious strategy is that various antioxidants have been used to meat products. However, various mechanisms and substances in the body can protect against oxidation. The antioxidant system could be established in advance during the embryonic period, utilizing the micronutrients present in the egg, and ultimately dependent on the hen diet. This appears to have potential in the meat industry once it is proved to be feasible.</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.1745-4573.2009.00208.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401942","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 THE EUROPEAN ECONOMIC COMMUNITY FOUR-PLATE TEST, PREMI TEST AND ENZYME-LINKED IMMUNOSORBENT ASSAY FOR OXYTETRACYCLINE RESIDUE DETECTION IN RAINBOW TROUT (ONCHORHYNCUS MYKISS)","authors":"BERNA KILINC,&nbsp;SUKRAN CAKLI,&nbsp;CARSTEN MEYER","doi":"10.1111/j.1745-4573.2010.00200.x","DOIUrl":"10.1111/j.1745-4573.2010.00200.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The four-plate test (FPT), Premi test and enzyme-linked immunosorbent assay (ELISA) methods were used for screening oxytetracycline residues in fish samples. FPT is a microbiological inhibition test which uses three media seeded with</i> Bacillus subtilis <i>at different pH values (6, 7.2 or 8.0), and a fourth medium seeded with</i> Micrococcus luteus<i>. Fish fed with pellets containing antibiotics: the inhibition zones increased according to duration of feed application. Fish fed with pellets containing antibiotics: at day 1, the inhibition zone was found to be 2.5 mm wide; at day 4, the zones increased to 12.25 mm wide. The concentration of the residues accumulated and reached a plateau after 4 days. At day 15, the antibiotics were still detectable, but 5 days later (at day 20), they were no longer detectable in the fish samples. According to the Premi test, results of fish samples: fish samples of the control group were found negative, from days 1 to 20; the samples were found positive, at day 25; the samples were found negative. The results showed us that the Premi test and ELISA test were more sensitive than the European Economic Community FPT. In contrast to the FPT, 10 days after discontinuing the medicated diet, there were still residues detectable by the Premi test and ELISA test (at day 20). Data presented show the FPT, Premi test and ELISA test methods are very suitable for screening oxytetracycline residues in trout.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The use of antibiotics above the maximum residue limits could result in unsafe antibiotic residues in food products. Therefore, monitoring antibiotic residues in food products are necessary to prevent unapproved uses of antibiotics. The aim of the present study was to determine the most useful method for screening oxytetracycline residues in trout.</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.1745-4573.2010.00200.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63402010","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":"MINERAL CONTENTS OF MUSCLE (LONGISSIMUS DORSI THORACIS) AND LIVER IN RIVER BUFFALO (BUBALUS BUBALIS)","authors":"H. TAJIK,&nbsp;S. ASRI REZAEI,&nbsp;M.R. PAJOHI ALAMOUTI,&nbsp;M. MORADI,&nbsp;B. DALIR-NAGHADEH","doi":"10.1111/j.1745-4573.2009.00195.x","DOIUrl":"10.1111/j.1745-4573.2009.00195.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The aim of this study was to evaluate mineral contents of meat (</i>longissimus dorsi thoracis <i>muscle) and liver in 350 river buffalos (</i>Bubalus bubalis<i>) grazed on natural pastures in terms of gender and age. According to the results, there were significant differences (</i>P &lt; <i>0.0001) in the mineral concentrations between meat and liver except for sodium. Potassium occurred in the highest concentration in the meat followed by sodium, magnesium, calcium, zinc, iron and copper. In the liver, potassium was the most abundant mineral followed by sodium, iron, magnesium, calcium, zinc and copper. Gender did not have any significant effect (</i>P &gt; <i>0.05) on the mineral contents of the meat and liver except for iron (</i>P &lt; <i>0.001). Age affected all mineral concentrations in the meat and liver. Sodium, potassium, calcium and magnesium contents of meat increased (</i>P &lt; <i>0.001) with age. In the liver all of the measured minerals, except for magnesium, were increased significantly (</i>P &lt; <i>0.001) with age. However, the iron, zinc and copper contents of muscle and the magnesium content of liver were decreased with age (</i>P &lt; <i>0.001), respectively. Our findings showed that meat and liver of buffalo are suitable sources of iron, potassium and zinc.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Muscle is a dynamic tissue that performs mechanical, biological and chemical functions. Muscle development and its chemical and physical properties are affected by age, nutrition, hormonal status and disease. The mineral composition of meat from buffaloes grazed on natural pastures could be suitable as an alternative red meat for human consumption. The buffalo meat and liver are rich and good sources of potassium, zinc and iron. Buffalo meat has higher contents of iron than cattle meat and is recommended to be considered in iron scarce diets.</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.1745-4573.2009.00195.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401347","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":"THE ACIDOGENIC METABOLISM OF LACTOBACILLUS PLANTARUM CRL 681 IMPROVES SARCOPLASMIC PROTEIN HYDROLYSIS DURING MEAT FERMENTATION","authors":"SILVINA FADDA,&nbsp;MARÍA JOSÉ VILDOZA,&nbsp;GRACIELA VIGNOLO","doi":"10.1111/j.1745-4573.2009.00202.x","DOIUrl":"10.1111/j.1745-4573.2009.00202.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The hydrolysis of sarcoplasmic proteins during the growth of </i>Lactobacillus plantarum <i>CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p> <i>Lactobacillus plantarum</i> CRL 681 isolated from Argentinean sausages showed to display technological metabolic traits such as high acidification rate, proteolytic and peptidase activity, biogenic amines degradation and absence of amino acid decarboxylase activity which can beneficially affect the quality and safety of fermented sausages. In addition, from the results of this study, <i>L. plantarum</i> CRL 681 acidogenic metabolism not only would assure hygienic quality of fermented sausages but would increase free amino acids and peptides release from meat proteins. As a whole, this strain has the potential to be successfully used as starter culture to improve final product quality.</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.1745-4573.2009.00202.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401975","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":"PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE","authors":"A.C. DILGER,&nbsp;P.J. RINCKER,&nbsp;J.M. EGGERT,&nbsp;F.K. MCKEITH,&nbsp;J. KILLEFER","doi":"10.1111/j.1745-4573.2009.00201.x","DOIUrl":"10.1111/j.1745-4573.2009.00201.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of this study was to identify differences in rate and extent of postmortem tenderization between sire lines and determine correlations between changes in tenderness and other quality traits in pork. Pigs from eight sire lines were raised in a single production facility and harvested on a single day. Whole bone-in loins (</i>n = <i>151) were collected for fabrication and further analysis. Quality measurements were performed 24 h postmortem and chops were aged 2, 7, 14 and 21 days postmortem for analysis of Warner-Bratzler shear force. Shear force did not differ (</i>P &gt; <i>0.10) between sire lines at any day of aging; however, rate and extent of postmortem tenderization were different (</i>P &lt; <i>0.05) between sire lines. While correlations (</i>P &lt; <i>0.05) between shear force and marbling, loin fat content and water-holding capacity traits were found, correlations were not significant (</i>P &gt; <i>0.05) for more easily measured quality traits of ultimate pH or color.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Consumers often denote tenderness as the most important trait in determining the overall quality of pork. Predicting tenderness, however, can be very challenging because many preharvest and postharvest factors influence this trait. Furthermore, tenderness changes with postmortem storage, a phenomenon that is also difficult to predict. This work correlates meat quality traits with both ultimate shear force and the change in shear force with storage. While shear force and the change in shear force are correlated with some quality traits such as water-holding capacity, no one easily measurable trait strongly correlated with shear force. Therefore, this research provides only the first steps in being able to predict tenderness in pork. Furthermore, this work indicates that not all pork ages similarly – the rate and extent of change in postmortem tenderness can be impacted by sire line. These differences between sire lines may offer a new angle of marketing pork.</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.1745-4573.2009.00201.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401403","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":"COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS","authors":"S. BARBUT","doi":"10.1111/j.1745-4573.2009.00198.x","DOIUrl":"10.1111/j.1745-4573.2009.00198.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The impact of using natural fermentation with lactic acid bacteria (LAB), chemical acidification with liquid lactic acid, and encapsulated citric, gluconic or lactic acid were evaluated in raw and cooked salami-type products. Liquid lactic acid resulted in an immediate pH drop and significant increase in</i> L*<i>(lightness) and</i> a*<i>(redness) values, as well as clumping of the ground meat particles that exhibited moisture release due to excessive protein denaturation. Overnight LAB fermentation also resulted in increased</i> L*<i>and</i> a*<i>values, but unlike direct acid addition, did not cause moisture loss or clumping. Spectra data, collected after both treatments reached pH 4.6, revealed pretty similar curve shape, with higher values for the fermented product at 420–550 nm and 610–670 nm. The encapsulated acids, designed to release acid at about 62C, did not affect the color of the raw meat batters. Cooking of all treatments resulted in higher</i> L*<i>and</i> a*<i>values, both by about 50%.</i> L*<i>and</i> a*<i>values were pretty similar for all the acidified and non-acidified control. The only exception was a no-nitrite control, which showed a significantly (</i>P &lt; <i>0.05) lower</i> a*<i>value.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The use of different acidification methods to lower the pH of meat products (bacteria fermentation, direct acid addition, encapsulated acid) does affect the color of the product. When going through the process, care should be given to the rate of acidification. A slow acid production (fermentation) or acid release when the meat proteins have started to go through heat coagulation (by using acid encapsulated in hydrogenated vegetable oil) are recommended. Direct acid addition results in immediate lightening of the product as well as crumbling of the ground meat particles, which later negatively affect color and texture of the product.</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.1745-4573.2009.00198.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401526","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}