Journal of Muscle Foods最新文献

{"title":"MOLECULAR AND BIOLOGICAL FACTORS AFFECTING SKELETAL MUSCLE CELLS AFTER SLAUGHTERING AND THEIR IMPACT ON MEAT QUALITY: A MINI-REVIEW","authors":"T.R. MOHANTY,&nbsp;K.M. PARK,&nbsp;A.B. PRAMOD,&nbsp;J.H. KIM,&nbsp;H.S. CHOE,&nbsp;I.H. HWANG","doi":"10.1111/j.1745-4573.2009.00167.x","DOIUrl":"10.1111/j.1745-4573.2009.00167.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The postmortem factors like rate of glycolysis and muscle shortening have a major role on meat characteristics and these have been efficiently manipulated by methods like chilling regime, electrical stimulation and different hanging. These methods have been optimized with time leaving a little scope for further improvement. During the harvesting process of meat there is a generalized cell death often referred to as necrosis or apoptosis. This process of cell death has been well studied with respect to various physiological functions</i> in vivo <i>but its role in postmortem meat quality has received little attention. It is mainly regulated by caspases and also probably by calpains, cathepsins, proteasomes, lysosomal enzymes and other molecules, antioxidants and stress proteins. The term</i> apoptosis <i>appears to be more appropriate as evident by involvement of the enzyme systems and cell shrinkage. Further, examination of postmortem events effecting meat quality and correlating them to understand the cell death process may reveal the possible involvement of both apoptosis and necrosis processes, one preceding the other. This manuscript is an attempt to review the apoptotic process of various cell lines and possible implication for muscle cells after slaughter and meat quality control.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Understanding the intricate biochemical mechanisms governing cell death processes after slaughter may help us provide better solutions for pre-slaughter animal handling and postslaughter interventions to manage meat toughness. Investigations on these tracks would distinguish muscle cell death processes after slaughter from apoptosis or necrosis, and consequently may lead to enhanced technological meat quality as available literature suggests that a number of molecules such as caspase family are likely to be involved in cell death process after slaughter and also in meat tenderization.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"51-78"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00167.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399851","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 BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION","authors":"ÜMRAN ENSOY,&nbsp;NURAY KOLSARICI,&nbsp;KEZBAN CANDOĞAN,&nbsp;BETÜL KARSLIOĞLU","doi":"10.1111/j.1745-4573.2009.00173.x","DOIUrl":"10.1111/j.1745-4573.2009.00173.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effects of starter culture and processing on the microbiological and biochemical characteristics of turkey sucuk were studied during production and storage. No differences (</i>P &gt; <i>0.05) in proximate composition and salt contents were found in sucuks produced either by traditional or heated methodologies. Both traditional (</i>P &lt; <i>0.05) and heat-processed (</i>P &gt; <i>0.05) sucuks that incorporated S1 had the lowest pH value, and thus the highest titratable acidity. Heating process resulted in about 1 log unit reduction in yeast counts and 1.5 log unit reduction in lactic acid bacteria, total mesophilic aerobic bacteria and micrococci–staphylococci counts of all sucuks. Within the heat-processed sucuks, heating stage did not result in a significant change in nonprotein nitrogen contents (</i>P &gt; <i>0.05). Changes in myofibrillar and sarcoplasmic protein were observed because of proteolytic changes during ripening, but, in general, no major difference was observed between sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns as a result of starter culture treatments.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Results of this study can be applied to improve some biochemical and microbiological characteristics of fermented turkey sausages. The findings showed that utilizing commercial starter culture mix, containing <i>Lactobacillus sake, Staphylococcus carnosus</i> and <i>Staphylococcus xylosus II</i> resulted in lower pH value with a higher titratable acidity than traditional style-fermented turkey sausages. These parameters are responsible for texture development and characteristic taste of fermented sausages.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"142-165"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00173.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400669","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 pH, LACTATE CATION (K, Na, Ca), AND LACTATE ION CONCENTRATION ON IN VITRO METMYOGLOBIN-REDUCING ACTIVITY","authors":"S. HUTCHISON,&nbsp;M. SEYFERT,&nbsp;M.C. HUNT,&nbsp;J.J. HIGGINS","doi":"10.1111/j.1745-4573.2009.00168.x","DOIUrl":"10.1111/j.1745-4573.2009.00168.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Lactic acid salts with three different cations (K, Na, Ca) were investigated at three lactate (L) concentrations (0.1, 0.3 and 0.6 M) to evaluate</i> in vitro <i>metmyoglobin-reducing activity (MRA) at three pH levels (5.7, 6.4 and 7.4). All lactates generated MRA at normal meat pH (5.7), with greater MRA at pH 7.4 than at both pH 6.4 and 5.7 (</i>P &lt; <i>0.05). No consistent differences were noted among lactates for generating MRA, except at pH 7.4 where CaL was greatest (</i>P &lt; <i>0.05). At pH 6.4 and 7.4, MRA increased (</i>P &lt; <i>0.05) as lactate concentration increased. This study provides evidence that lactate oxidation at postmortem muscle pH generates reducing equivalents and that addition of CaL, NaL or KL should increase MRA and color stability.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Lactate products are commonly used by the meat industry for microbial control, specifically of <i>Listeria monocytogenes</i>. Previous research has shown lactates to increase meat color stability as well. This research examines whether lactate products, with three different cations, can generate metmyoglobin-reducing activity (MRA) to a similar extent. Results of this study indicate that the three lactates increase MRA <i>in vitro</i>, even at postmortem meat pH (5.7). These data should lead to further testing of lactate products in both fresh and processed meat systems in different packaging formats, which would add additional information to meat processors' decision-making process.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"79-86"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00168.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399891","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 POST PACKAGE REHEATING ON THE QUALITY OF HURDLE TREATED PORK SAUSAGES AT AMBIENT TEMPERATURE (37 ± 1C) STORAGE","authors":"R. THOMAS,&nbsp;A.S.R. ANJANEYULU,&nbsp;N. KONDAIAH","doi":"10.1111/j.1745-4573.2009.00166.x","DOIUrl":"10.1111/j.1745-4573.2009.00166.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The study was aimed at optimizing the post package reheating (pasteurization) hurdle for processing shelf stable pork sausages. The temperatures evaluated were 80, 90 and 100C. Reheating resulted in an increase in pH, which was slight at 80C while significant (</i>P &lt; <i>0.05) at 90 and 100C. Moisture and fat contents decreased significantly while protein content increased significantly with increase in reheating temperature. Reheating of the sausages up to 90C significantly improved their hardness and shear force values. Reheating to 90 and 100C increased the redness (</i>a<i>-values) and decreased yellowness (</i>b<i>-values) of the sausages. Despite a lower initial value, the pH of the control sausages increased by 0.3 units on day 3 of storage, while that of reheated samples showed only a slight increase (0.04</i>–<i>0.05 units). About 10 times increase (0.05</i>–<i>0.50) in thiobarbituric acid reacting substances values observed for control sausages during 3 days storage at ambient temperature (37</i> ± <i>1C) while the increase in reheated samples was significantly (</i>P &lt; <i>0.01) lower. Total plate counts reached about 7</i> <i>log cfu/g on day 3 of storage in control sausages, but it took about 9 days and 12 days, respectively, for those reheated to 80 and 90C and 100C. Post package reheating of pork sausages resulted in initial reduction in most of the sensory attributes, but helped to maintain these attributes for longer time during storage at 37</i> ± <i>1C and the sausages subjected to 90C maintained higher overall acceptability compared to other treatments throughout the storage period of 12 days.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Development of a meat product that could be stored at ambient temperature will save the expenses on refrigeration energy and cooler space requirement which is of importance in developing countries, where electricity is a major problem. Further, the successfully evolved process can be tried for developing different shelf stable meat products with other meats.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"31-50"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00166.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400283","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":"RESPONSE SURFACE METHODOLOGY STUDY ON THE POSSIBILITY OF NITRITE REDUCTION BY GLUCONO-δ-LACTONE AND ASCORBIC ACID IN TURKISH-TYPE FERMENTED SAUSAGE (SUCUK)","authors":"MUSTAFA TAHSİN YILMAZ,&nbsp;ÖMER ZORBA","doi":"10.1111/j.1745-4573.2009.00165.x","DOIUrl":"10.1111/j.1745-4573.2009.00165.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The primary goal of this study was to determine the residual nitrite-reducing effects of glucono-δ-lactone (GDL) and ascorbic acid (AA) in Turkish-type fermented sausage. Response surface methodology was used to investigate the simultaneous effects of processing variables, e.g., nitrite (0–200 mg/kg sausage), GDL (0–0.5% w/w) and AA (0–500 mg/kg sausage) on pH, moisture, residual nitrite, proteolysis, lipolysis, peroxide, yield and sensory score of the sausage. AA significantly (</i>P &lt; <i>0.01) decreased the residual nitrite level; however, quadratic effect of AA showed an inverse effect. GDL did not produce the same effect on the residual nitrite level. The processing variables had no prominent effect on the proteolysis, lipolysis and peroxide. GDL and AA addition showed a negative effect on the yield and sensory scores of the sausages. The regression model predicted the optimum residual nitrite content to be 0.75 mg/kg. The critical values for nitrite, GDL and AA to obtain this optimum level were 147.56 mg/kg, 0.17% and 565 mg/kg, respectively.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Residual nitrite level is a major problem in the Turkish-type fermented sausage product with respect to some health concerns, residual nitrite causes a possible formation of the carcinogenic <i>N</i>-nitrosamines. The results of this study can be applied to reduce the residual nitrite level in sausage and to find the optimum levels of nitrite, glucono-δ-lactone and ascorbic acid levels to maintain the characteristic sausage quality properties. Based on the results, ascorbic acid can be used to reduce the residual nitrite levels in the sausage.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"15-30"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00165.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400094","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":"MYOFIBRILLAR AND SARCOPLASMIC PROTEIN OXIDATION AND DEGRADATION OF THIN-LIPPED GRAY MULLET (LIZA RAMADA) DURING REFRIGERATED STORAGE (4C)","authors":"BAHAR TOKUR,&nbsp;ABDURRAHMAN POLAT","doi":"10.1111/j.1745-4573.2009.00170.x","DOIUrl":"10.1111/j.1745-4573.2009.00170.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The oxidation of myofibrillar and sarcoplasmic proteins of thin-lipped mullet (</i>Liza ramada<i>) in different ages during refrigerated storage (4C), and</i> in vitro <i>oxidation of muscle after 2 and 24 h incubation with Fe</i>^+<i>2</i><i>/H₂O₂ at 4C were evaluated by means of protein carbonyl content. Changes in myofibrillar and sarcoplasmic proteins were estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The carbonyl content of myofibrillar proteins exhibited a regular increase at 2 years of age during the refrigerated storage for 10 days (</i>P &lt; <i>0.05), and increased at 4 and 6 years of age after 5 days of cold storage (</i>P &gt; <i>0.05), and then did not significantly change between 5 and 10 days of storage (</i>P &gt; <i>0.05). Sarcoplasmic proteins showed a decrease in the carbonyl content at 2 years of age during 10 days of storage. However, no significant changes were observed in carbonyl content of sarcoplasmic proteins at 4 and 6 years of age (</i>P &gt; <i>0.05). An increase in carbonyl content of whole muscle, but not statistically significant, was found at 2, 4 and 6 years of age during 10 days of cold storage. There were no significant differences in oxidation of thin-lipped gray mullet proteins in all ages between 2 and 24 h of incubation with Fenton-like oxidation system (Fe</i>^+<i>2</i><i>SO₄/H₂O₂) at 4C (</i>P &lt; <i>0.05). However, there was a tendency to find an increase in carbonyl content in all ages after 24 h of incubation. Electrophoretic studies in the presence and absence of β-mercaptoethanol showed that high-molecular weight polymers via disulfide cross-linking and/or degradation/digestion by proteolysis could be formed in the myofibrillar proteins in different ages. Slight changes were observed in sarcoplasmic proteins of thin-lipped gray mullet both in the absence and presence of a disulfide-splitting agent. These results suggest that there is a probable link between protein oxidation and protelytic degradation of myofibrillar proteins during postmortem storage, and the effects of cold storage on oxidation and possible changes in myofibrillar and sarcoplasmic proteins could be changed depending on ages in same species.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The degradation of muscle proteins caused by proteolysis is one of the most important quality attributes of fish muscle throughout cold storage. However, knowledge about the effect of oxidative process on proteins and their effect on postmortem quality of fish is less known. In this study, we found a probable link between protein oxidation and degradation of thin-lipped mullet myofibrillar proteins, and their proteolysis may be stimulated by ","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"102-118"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00170.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400427","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 QUALITY DURING STORAGE OF VACUUM-PACKED SEA BASS (DICENTRARCHUS LABRAX, Linnaeus, 1758) COOKED BY DIFFERENT METHODS","authors":"AYSE UFUK TURKKAN,&nbsp;SUKRAN CAKLI,&nbsp;BERNA KILINC","doi":"10.1111/j.1745-4573.2009.00164.x","DOIUrl":"10.1111/j.1745-4573.2009.00164.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This work evaluates the chemical, microbiological and sensorial characteristics of vacuum-packed sea bass processed by different cooking methods under different time/temperature conditions and storage at 2C. The heat treatments applied in core were: 5 min, at 180C for frying, 30 mi, at 230C for baking, and 16 min at 2450 MHz for microwave cooking. Chemical, microbiological and sensory quality changes were investigated periodically. In all groups; the total viable and psycrophilic bacteria counts increased throughout the storage period of vacuum-packed sea bass. Total viable counts of fried, baked and microwave-cooked sea bass reached 6.06, 7.00, 7.24 log cfu/g, respectively, after 15 days. On day 15, the total volatile base nitrogen (TVB-N) value of microwave-cooked sea bass exceeded the allowable limit of 38.72 mg/100 g, whereas the TVB-N value of fried and baked sea bass reached 22.46 and 29.85 mg/100 g, respectively. Therefore, it can be concluded that frying at 180C for 5 min in core is the most effective cooking method to ensure the safety and extend the shelf life of fried sea bass, preserving its microbiological guality.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATION</h3>\u0000 \u0000 <p>This study establishes the chemical, microbiological and sensory quality of vacuum-packed sea bass and emphasizes the relevance of the quality changes of the different cooked sea bass. Heat treatments and storage temperatures are very important to ensure the safety of the fish product.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"1-14"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00164.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399968","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 DIETARY GLYCINE BETAINE ON BLOOD CHARACTERISTICS AND PORK QUALITY","authors":"YOUNG HWA HWANG,&nbsp;SUN JIN HUR,&nbsp;GU BOO PARK,&nbsp;SEON TEA JOO","doi":"10.1111/j.1745-4573.2009.00169.x","DOIUrl":"10.1111/j.1745-4573.2009.00169.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This study was conducted to determine the effects of dietary glycine betaine on pork quality and blood characteristics. A total of 80 female pigs (Landrace</i> × <i>Yorkshire</i> × <i>Duroc) were randomly allotted into one of four experimental diet groups. Each group of pigs fed with a commercial diet (control) added with 0.2 g glycine betaine (T1), 0.4 g glycine betaine (T2) and 0.6 g glycine betaine (T3)/kg diet during 40 days. Glycine betaine concentrations in plasma and loin muscle were significantly increased by dietary glycine betaine; however, triglyceride concentration in serum was decreased by dietary glycine betaine. Creatine phosphokinase concentrations in plasma had no significant difference among the dietary groups. Redness (</i>a*<i>) was significantly higher in T2 and T3; however, at the first and seventh days of storage, redness (</i>a*<i>) was not significantly different between dietary groups. Shear force was significantly higher in dietary glycine betaine groups at the first day of storage. Cholesterol content was significantly lower in T2 and T3, whereas T1 was not significantly different compared with the control group. In fatty acid composition, the ratio of saturated fatty acids was increased, whereas unsaturated fatty acids were decreased by dietary glycine betaine.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Glycine betaine is an amino acid (trimethylglycine) present in most organisms, and is an obligatory intermediate in the catabolism of choline. Glycine betaine has been reported to affect some aspects of pork qualities. As a result of this study, dietary glycine betaine should improve meat redness and reduce cholesterol. However, dietary glycine betaine did not influence creatine phosphokinase levels in plasma. These results will be helpful to the pork industry and meat scientists for improving meat qaulity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"87-101"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00169.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399990","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":"ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS","authors":"D.D. BOLER,&nbsp;A.C. DILGER,&nbsp;B.S. BIDNER,&nbsp;S.N. CARR,&nbsp;J.M. EGGERT,&nbsp;J.W. DAY,&nbsp;M. ELLIS,&nbsp;F.K. MCKEITH,&nbsp;J. KILLEFER","doi":"10.1111/j.1745-4573.2009.00171.x","DOIUrl":"10.1111/j.1745-4573.2009.00171.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of this study was to determine the relationship between pH and fresh pork quality. Pigs (</i>n = <i>988) were harvested at one plant on 6 days over a 2-month period. Loin pH was recorded at 45 min, and 3 and 24 h postmortem. Loins (</i>n = <i>840) were classified based on ultimate pH into four categories: low (</i>≤<i>5.44), low/normal (5.45–5.74), high/normal (5.75–6.04) and high (</i>≥<i>6.05). A majority of loins (53.3%) were classified as low/normal, while only 1.3% were classified as low. It was confirmed that 24 h pH was the best predictor of key meat quality traits because 45 min and 3 h pH accounted for less than 5% of the total variation in quality traits. The pH at 24 h postmortem is the best predictor of quality of the three time points tested in this population, because it accounted for over 10% of the variation in several quality attributes.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Ultimate pH is becoming more widely used in industry applications to segregate carcasses prior to fabrication. The pH has been linked to several important attributes of pork quality, including water-holding capacity, tenderness and color. While it has been suggested that the pH measured at earlier time points postmortem can be used to predict pork quality, the results of this study suggest that the pH at 24 h postmortem is the best predictor of these characteristics. The addition of 45 min or 3 h pH is of little predictive value for meat quality characteristics in this population. While 24 h pH accounts for some variability in pork quality attributes, more work is still needed to determine factors impacting the quality of pork.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"119-130"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00171.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400505","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 ENHANCEMENT SOLUTION RECYCLING ON MICROBIOLOGICAL QUALITY OF BEEF STRIP LOINS","authors":"D.D. PAULSON,&nbsp;R.A. WICKLUND,&nbsp;M.C. ROJAS,&nbsp;M.S. BREWER","doi":"10.1111/j.1745-4573.2009.00172.x","DOIUrl":"10.1111/j.1745-4573.2009.00172.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of this study was to determine whether recycling of the enhancement solution would increase the microbial load in the solution and in enhanced steaks, and whether sodium lactate (SL) or a sodium lactate/diacetate mixture would counteract this microbial buildup. Strip loins were cut into 7.5-cm-thick strip steaks, then inoculated with 10⁴ cfu/mL</i> Escherichia coli <i>K12. Five steaks were injected to 110% over initial weight with each of three enhancement solutions: 0.4% salt</i> + <i>0.4% phosphate (C; control), salt</i> + <i>phosphate</i> + <i>3% SL or salt</i> + <i>phosphate</i> + <i>SL</i> + <i>0.25% sodium diacetate. After injection, the enhancement solution runoff from the steaks was returned to the feed tank, and the injection process was repeated three more times recycling the solution each time. Total plate counts (TPCs) and coliform counts were determined on the enhancement solution runoff from the steaks, the enhancement solution in the feed tank and the enhanced steaks. Shelf life-enhancing ingredients had no inhibitory effects on the initial TPCs when compared with the control. The enhancement solution feed tank had significantly more total bacteria after each recycling round than during the previous recycling round.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Total plate counts (TPCs) in steaks were affected by both enhancement solution ingredients and by the number of times the enhancement solution was recycled. Steaks had higher TPCs after the solution had been recycled two or three times than prior to recycling or after the solution was recycled once. Steaks enhanced with the salt<i> + </i>phosphate (no shelf life enhancers) solution had higher TPCs than those enhanced with the solutions containing sodium lactate and sodium lactate/sodium diacetate. Using shelf life enhancers in enhancement solutions had positive effects on plate counts. Recycling, possibly because of microbial dilution, did not appear to result in buildup of microbes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"131-141"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00172.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400600","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}