Journal of Muscle Foods最新文献

{"title":"EFFECTS OF PHOSPHATES TREATMENT ON THE QUALITY OF FROZEN-THAWED FISH SPECIES","authors":"BERNA KILINC,&nbsp;SUKRAN CAKLI,&nbsp;TOLGA DINCER,&nbsp;ASLI CADUN","doi":"10.1111/j.1745-4573.2009.00154.x","DOIUrl":"10.1111/j.1745-4573.2009.00154.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The influence of dipping frozen-thawed fish species (saithe and sea bass) fillets for 10 min in 5% solutions containing sodium monophosphate, sodium diphosphate and sodium triphosphate on microbiological, chemical, color, cooking loss, water-holding capacity, and textural and sensory analyses of fish fillets was assessed. Dipping frozen-thawed fish species (sea bass and saithe) in 5% phosphates improved the quality when compared with the control group. Sodium triphosphate-treated fillets were lighter than the control group but phosphate treatments did not affect the</i> a*<i> and</i> b*<i> values. Dipping frozen-thawed fish species in 5% phosphates reduced microbiological (the total viable, psychrotrophic, coliform bacteria) counts and also chemical values (total volatile basic nitrogen, trimethylamine, thiobarbituric acid). Therefore, it can be concluded that the treatment of 5% sodium tripolyphosphate solution is the most effective to reduce the bacterial loads when compared with other phosphate groups. Phosphate treatment can be an alternative way to improve the quality of frozen-thawed fish.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATION</h3>\u0000 \u0000 <p>There is a possibility of increasing the quality of frozen-thawed fish species by using phosphate treatment. For this purpose, the quality attributes of frozen-thawed fish species were determined after treated with sodium monophosphate, sodium diphosphate and sodium triphosphate. Phosphate treatments can be an alternative way to improve the quality of frozen-thawed fish.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"377-391"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00154.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399227","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":"GLYCOLYTIC POTENTIAL IN SEMIMEMBRANOSUS MUSCLE OF ITALIAN LARGE WHITE PIGS","authors":"L. NANNI COSTA,&nbsp;F. TASSONE,&nbsp;R. DAVOLI,&nbsp;L. FONTANESI,&nbsp;S. DALL'OLIO,&nbsp;M. COLOMBO,&nbsp;L. BUTTAZZONI,&nbsp;V. RUSSO","doi":"10.1111/j.1745-4573.2009.00155.x","DOIUrl":"10.1111/j.1745-4573.2009.00155.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 distribution of glycolytic potential (GP) and its relationships with meat pH and the estimated breeding values (EBVs) of some traits in Italian Large White pigs. GP was determined on samples taken from the semimembranosus muscle at 120 min postmortem. Values of GP were normally distributed around a mean value of µmol/g 103.5</i> ± <i>23.0. Increasing GP was associated with decreasing pH at 2 and 24 h postmortem. A nonlinear relationship was found between GP and pH_u. GP also showed no relationship with the EBVs of daily gain and feed : gain ratio and a weak relationship with EBVs of carcass traits such as backfat thickness and lean cut weight. The positive but weak correlation between GP and EBV of ham weight loss during the first salting period may suggest a potential risk of using meat with high GP in dry-cured ham production.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Glycolytic potential is considered to be a determinant parameter for pork quality, especially when the meat is going to be processed. A better knowledge of its variation and its relationship with other valuable traits <i>in vivo</i> and postmortem is important in a breed such as the Italian Large White, largely used in the production of heavy pigs destined to produce meat for seasoned products. Data reported here on the variation of GP could suggest to breeder association the need to control this parameter in selection programs irrespectively to the presence of the <i>RN^-</i> negative allele, as the relationship of GP with processing losses could hinder dry-cured ham producers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"392-400"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00155.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399541","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":"INCLUDING CHESTNUTS AND SUGAR BEET PULP IN DIETS FOR PIGS: THE EFFECTS ON THE QUALITY OF PORK MEAT AND THE SENSORY PROPERTIES OF DRY-CURED SAUSAGE (CHORIZO GALLEGO)","authors":"OLGA DÍAZ,&nbsp;CRISTINA ROS,&nbsp;ADÁN VEIGA,&nbsp;ÁNGEL COBOS","doi":"10.1111/j.1745-4573.2009.00160.x","DOIUrl":"10.1111/j.1745-4573.2009.00160.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This research was aimed at evaluating how the inclusion of dried chestnuts and dried sugar beet pulp in diets for pigs affected the quality of pork meat and the sensory properties of dry-cured sausage (</i>chorizo gallego<i>). The meat from pigs that received a diet with chestnuts and sugar beet pulp (CBP) showed lower thiobarbituric acid values and higher water-holding capacity than meat from pigs fed a conventional diet (C). Significant differences were also observed between both batches in color parameters and fatty acid composition of the meat. In the sensory analysis of</i> chorizo, <i>the sausages manufactured with meat from pigs fed the CBP diet were significantly better rated than those with meat from pigs fed a C diet in appearance, odor, flavor, texture and overall score.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The inclusion of dried chestnuts and dried sugar beet pulp in diets for pigs during the fattening period allowed us to recover some of the ingredients more traditionally used in the feeding of pigs. This inclusion modifies some parameters of the resulting pork meat quality; (it decreases lipid oxidation and increases water-holding capacity and polyunsaturated fatty acid content) and also improves the sensory properties of any dry-cured product made with this pork meat.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"449-464"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00160.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399525","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":"SURVIVAL OF ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA ENTERITIDIS IN FROZEN CHICKEN HAMBURGER","authors":"LETÍCIA SOPEÑA CASARIN,&nbsp;EDUARDO CÉSAR TONDO,&nbsp;MANUELA POLETTO KLEIN,&nbsp;ADRIANO BRANDELLI","doi":"10.1111/j.1745-4573.2009.00162.x","DOIUrl":"10.1111/j.1745-4573.2009.00162.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The survival of food pathogens during frozen storage of chicken hamburgers was evaluated. Hamburgers were contaminated with</i> Escherichia coli <i>(ECHC),</i> Staphylococcus aureus <i>(SAFH) and</i> Salmonella <i>Enteritidis (SE86), separately, and stored at −18C for 28 days. Results demonstrated reductions of 0.63 log₁₀ cfu/g, 0.73 log₁₀ cfu/g and 0.27 log₁₀ most probable number/g in the populations of ECHC, SAFH and SE86, respectively. These microorganisms were also stored at −18C in 0.1% peptone water and presented significantly different reductions (</i>P &lt; <i>0.05) when compared with frozen hamburgers, suggesting that components of chicken hamburger may exert a cryoprotective effect on microbial cells.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Even though Brazilian poultry meat industries present high levels of quality control, the presence of bacterial pathogens in hamburgers may occur. In Brazil, chicken hamburgers are frequently commercialized frozen, and it is well established that frozen temperatures are able to avoid microbial growth. However, frozen temperatures can also be able to inactivate part of the bacterial population, and the magnitude of its effect will vary according to the type of food and the process that it was submitted. This study evaluated the survival of <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, and <i>Salmonella</i> Enteritidis in frozen hamburgers, aiming to verify if this process could provide an additional margin of safety to this product.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"478-488"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00162.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399751","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 EFFECT OF VACUUM AND MODIFIED ATMOSPHERE PACKAGING ON GROWTH OF LISTERIA IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS","authors":"MEHTAP YILMAZ,&nbsp;ZIYA GOKALP CEYLAN,&nbsp;MAHMUT KOCAMAN,&nbsp;MUKERREM KAYA,&nbsp;HATICE YILMAZ","doi":"10.1111/j.1745-4573.2009.00161.x","DOIUrl":"10.1111/j.1745-4573.2009.00161.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Rainbow trout (</i>Oncorhynchus mykiss<i>) fillets stored at 4</i> ± <i>1C were analyzed with respect to properties of microbiological (</i>Listeria monocytogenes, <i>total aerobic mesophilic count, psychrotrophic bacteria and</i> Enterobacteriaceae<i>) and chemical (pH, total volatile bases nitrogen) under air (control), vacuum and modified atmosphere packaging (MAP) with various gas mixture (50% CO₂ : 50% N₂, 80% O₂ : 20% CO₂ and 2.5% O₂ : 7.5% N₂ : 90% CO₂). The minimum</i> L. monocytogenes <i>counts were determined in the samples packaged with MAP, and no significant differences were found among them. It was determined that the effect of different atmosphere conditions and storage time on total aerobic bacteria count, psychrotrophic bacteria count and</i> Enterobacteriaceae <i>count were significantly different (</i>P &lt; <i>0.01). The maximum total volatile bases nitrogen value was determined from the control group. The effects of atmosphere condition on pH values were significant (</i>P &lt; <i>0.05).</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Fresh fish are highly susceptible to spoilage due to postmortem microbial growth and biochemical reactions under refrigerated storage conditions. Therefore, the fish-processing industry has been motivated to investigate methods for maintaining products freshness. Modified atmosphere packaging (MAP) has become a useful preservation technique for prolonging the shelf time of perishable products. MAP is capable of inhibiting aerobic and anaerobic microbial growth and can be explained by the growth profiles of aerobes and anaerobes. Despite the advantages of modified atmosphere packaging, caution should be taken since improper handling and or extended storage might pose a public health hazard due to survival microorganisms, such as <i>Listeria monocytogenes</i>. Considering this fact, the establishment of the gas mixtures related to the target product is very important. Thus, the present study was undertaken to determine the effects of air (control), vacuum and MAP with various gas mixtures on microbiological and chemical changes of rainbow trout (<i>Oncorhynchus mykiss</i>) fillets during storage at 4 ± 1C.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"465-477"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00161.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399633","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":"A PRACTICAL APPROACH TO PREPARATION AND MEAT PRESERVATION BY REFRIGERATION OR FREEZING OF THE LAND SNAIL (HELIX ASPERSA MÜLLER)","authors":"PEDRO CEREZAL MEZQUITA,&nbsp;PAULA ESCOBAR MADARIAGA,&nbsp;YANINA MARIN SEGOVIA","doi":"10.1111/j.1745-4573.2009.00156.x","DOIUrl":"10.1111/j.1745-4573.2009.00156.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Helix aspersa Müller <i>is one of the few land snails suitable for preparation for human consumption, and constitutes an important potential alternative for mass production of animal protein. High-quality meat obtained from this snail can compete with cattle, swine and poultry because of its comparatively lower production costs of infrastructure, labor and feeding. The objective of the study is to present information on initial processing steps for this product, where mucus (“slime”) is eliminated from the snails. Concentrations of salt and vinegar over periods of time required for elimination of slime after the purging step were determined, permitting uninterrupted continuation of the preparation process before its refrigeration and freezing storage. Optimal slime elimination was achieved by following a statistical design based on a 2³ factorial scheme as a variable response to weight loss, indicating elimination of the slime. The results obtained showed the best concentration of salt to be 7.5% and vinegar 10%, with an immersion time of 45 min. Moreover, some preliminary aspects related to refrigeration and freezing rate process are also delivered.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The results of this study indicate that there is a practical way to eliminate the <i>Helix aspersa Müller</i> slime in order to obtain a cleaner meat, using acid salt solutions at room temperature with low-cost additives, including common salt and white vinegar, allowing the low- and median-capacity industries to have access to a simple technology in the preliminary operations of the production process. Furthermore, the product obtained could undergo the preservation processes with or without the shell, where the boiling-in-water operation could be included or not. Finally, it could be preserved by refrigeration or freezing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"401-419"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00156.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399557","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 ANTEMORTEM JOURNEY AND LAIRAGE AT ABATTOIR ON RABBIT MEAT QUALITY","authors":"MASSIMILIANO PETRACCI,&nbsp;MAURIZIO BIANCHI,&nbsp;LUCA VENTURI,&nbsp;MAURO ANDREA CREMONINI,&nbsp;CLAUDIO CAVANI","doi":"10.1111/j.1745-4573.2009.00163.x","DOIUrl":"10.1111/j.1745-4573.2009.00163.x","url":null,"abstract":"A study was conducted to determine the effects of journey duration (1 versus 3 h) and lairage time at abattoir (0 versus 5 h) on rabbit meat quality traits. Rabbits transported for 3 h produced meat with significantly higher pH values (P < 0.01), darker (lower L*values, P < 0.01) and less yellow (P < 0.05) color, as well as lower losses during cooking (P < 0.01), than those transported for 1 h. Moreover, animals laired for 5 h yielded meat with more (P < 0.05) yellow color, cooking losses (P < 0.05) and higher shear values (P < 0.01) than rabbits not laired before slaughtering. The nuclear magnetic resonance analysis revealed that these differences (P < 0.05) are mainly related to changes occurring in the distribution of myofibrillar (T21) and extra-myofibrillar (T22) water. In conclusion, this study indicated that journey time and lairage at abattoir may play an important role in determining rabbit meat quality traits. PRACTICAL APPLICATIONS In many previous studies that considered the effect of journey and lairage on rabbit meat quality, animals were stress-induced by extreme conditions of journey and/or lairage that were unlikely to occur during commercial operations. The aim of this study is to establish whether meat quality characteristics are still influenced when journey and lairage times match current commercial production practices. Because processing-plant efficiency depends on product uniformity, it will be interesting to test the potential variability effect of rabbit preslaughter practices on meat quality properties.","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"489-500"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00163.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399459","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":"RESEARCH NOTE: A COMPARISON OF THE CHEMICAL COMPOSITION OF ZANDER (SANDER LUCIOPERCA) LIVING IN DIFFERENT LAKES OF TURKEY","authors":"ABDULLAH ÖKSÜZ,&nbsp;AYGÜL KÜÇÜKGÜLMEZ,&nbsp;ABDULLAH DİLER,&nbsp;MEHMET ÇELİK,&nbsp;ESRA KOYUNCU","doi":"10.1111/j.1745-4573.2009.00157.x","DOIUrl":"10.1111/j.1745-4573.2009.00157.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>In the present work, the proximate compositions, minerals and trace element contents of zander (</i>Sander lucioperca<i>) caught from two lakes (Beyşehir Lake and Seyhan Dam Lake) of Turkey were compared. There were significant differences between moisture and lipid contents, although there were no statistically significant differences between crude protein and ash contents. The mineral and trace elements determined were Na, K, Ca, P, Mg, Zn, Cu, Fe, Pb and Se. Although Na and Fe contents of zanders in two different lakes were different from each other (</i>P &lt; <i>0.01), we found no statistically significant differences in terms of Mg, Ca, P, Cu, Pb, Se, Zn contents (</i>P &gt; <i>0.01). Among the minerals analyzed, K was the highest followed by P, Ca, Na and Mg. The most abundant trace elements were Zn, Fe, Cu, Se followed by Pb, and these elements were below the limits proposed by Turkish Food Codes for human consumption in the meat of zander.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This present study includes information about the nutritional value of zander, which lives in the fresh water lakes of our country and of which people are fond and is being exported. The comparison of the proximate, mineral and trace element contents of the same species which are caught in two different lakes has been made. In the scope of human nutrition, in accordance with the minerals which have got much importance, it involves useful information about what the position of this fish is, and whether it contains any risk due to trace elements. Furthermore, concerning this subject, it will also light the way for studies to be made in the future.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"420-427"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00157.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399619","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":"QUALITY CHARACTERISTICS OF MEAT FROM WILD RED DEER (CERVUS ELAPHUS L.) HINDS AND STAGS","authors":"T. DASZKIEWICZ,&nbsp;P. JANISZEWSKI,&nbsp;S. WAJDA","doi":"10.1111/j.1745-4573.2009.00159.x","DOIUrl":"10.1111/j.1745-4573.2009.00159.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of the present study was to determine the chemical composition as well as physicochemical and sensory properties of meat (</i>musculus longissimus lumborum<i>) from red deer (</i>Cervus elaphus <i>L.) hinds and stags harvested in forests of north-eastern Poland. Red deer meat was found to have a low fat content and a high content of total protein and water-soluble nitrogen in relation to total nitrogen. The total collagen content of meat was relatively low. Meat from hinds contained larger amounts of the above components (except for collagen). Meat from both hinds and stags had physical properties typical of venison, i.e., a dark color and a low pH level. Meat from hinds was characterized by better water-holding capacity. The relatively high TBARS value indicated lipid susceptibility to oxidation. The analyzed red deer meat had specific, but very good eating attributes (aroma, taste, juiciness, tenderness). Meat from stags was rated higher for taste and shear force.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATION</h3>\u0000 \u0000 <p>Meat from animals raised under natural conditions has enjoyed a rise in popularity among consumers in recent years. The condition of “naturalness” is met by venison, which at the same time is known for its very high nutritive value and specific, but highly desirable, sensory properties. However, the nutritional and sensory qualities of venison should be analyzed in view of their great variation resulting from the impact of genetic and environmental factors, which remains insufficiently investigated, particularly with regard to wild populations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 4","pages":"428-448"},"PeriodicalIF":0.0,"publicationDate":"2009-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00159.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399796","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 METHODS TO VERIFY END POINT COOKING TEMPERATURE OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS","authors":"OLEKSANDR TOKARSKYY,&nbsp;DOUGLAS L. MARSHALL,&nbsp;M. WES SCHILLING,&nbsp;KENNETH O. WILLEFORD","doi":"10.1111/j.1745-4573.2009.00151.x","DOIUrl":"10.1111/j.1745-4573.2009.00151.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Cooking to 63C for 15 s remains an important step to ensure safe fish for human consumption. Methods for heat process verification have not been validated for channel catfish (</i>Ictalurus punctatus<i>). The present research compared extractable protein quantification, lactate dehydrogenase, acid phosphatase and catalase activity assays for verification of internal cooking temperature of channel catfish fillets. Ground raw catfish fillet samples (fresh and frozen) were cooked to 55, 60, 62, 63, 64 and 66C. Extractable protein, acid phosphatase and catalase activities decreased as internal cooking temperature increased, but lactate dehydrogenase activity remained unchanged. Samples cooked to 63C had extractable protein concentrations between 9.11 and 10.02 mg/g (95% confidence). Catalase was rapidly inactivated between 55 and 60C and may be suitable for identification of severely undercooked product. Acid phosphatase activity was influenced by method of storage (fresh versus frozen). A method based on total extractable protein appeared to be the most promising for determining the end point cooking temperature of catfish.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The most precise and reliable method to verify maximum cooking temperature attained during heat treatment of catfish fillets was total extractable protein. This finding may be useful for critical control point verification and may be valuable where claims of foodborne illness associated with catfish consumption are being litigated or investigated. To confirm gross undercooking, an easier test would be to measure catalase activity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 3","pages":"325-340"},"PeriodicalIF":0.0,"publicationDate":"2009-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00151.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399137","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}