Journal of Muscle Foods最新文献

{"title":"DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT","authors":"X.L. YU,&nbsp;X.B. LI,&nbsp;X.L. XU,&nbsp;G.H. ZHOU,&nbsp;J.A. BOLES","doi":"10.1111/j.1745-4573.2009.00142.x","DOIUrl":"10.1111/j.1745-4573.2009.00142.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein solubility, pH and scanning electron microscopy of the meat were measured. Freezing meat 45 min postmortem significantly reduced total loss, thawing loss, cooking loss and pressing loss when compared with meat frozen at 4 and 24 h postmortem. Freezing meat 4 h postmortem also significantly reduced these traits except for pressing loss when compared with meat frozen at 24 h postmortem. So, freezing meat closer to slaughter resulted in higher water-holding capacity. Sarcoplasmic protein solubility of pork meat was significantly higher in meat frozen at 45 min than meat frozen at 4 and 24 h postmortem, and 4 h than 24 h; while the total protein solubility and myofibrillar protein solubility were lower in meat frozen at 45 min postmortem. Increasing the time postmortem before freezing resulted in larger interspaces between fibers of fresh muscle, and led to more and larger intercellular ice crystals, and so decreased the water-holding capacity of the frozen and thawed meat. No differences were seen in the scanning electron micrographs of thawed meat samples frozen at different times postmortem and thawed under the same conditions.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Frozen storage is an economically favorable way of meat storage. Most of the research had concentrated on freezing temperature or freezing rates, and many researchers had no requirement on the rigor state of the meat before freezing or held the postmortem time constant. No research reported the effects of freezing meat at different times postmortem on the water-holding capacity and structure of pork. In our experiment, we found that the earlier after slaughter the meat was frozen, the better the water-holding capacity. So for manufacturing pork meat it would be better to freeze it earlier after slaughter to lower the amount of total loss, including thawing loss, freezing loss, cooking loss and pressing loss, and enhance the eating quality and the monetary value and improve the freezing procedure. These provide a valuable datum for meat freezing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 2","pages":"186-200"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00142.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63398307","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 RESEARCH NOTE: ANTIOXIDANT EFFECTS ON COLOR OF AN IRRADIATED BOVINE MYOGLOBIN MODEL SYSTEM","authors":"ANDREA J. STETZER,&nbsp;JAN E. NOVAKOFSKI,&nbsp;MARY SUSAN BREWER","doi":"10.1111/j.1745-4573.2009.00143.x","DOIUrl":"10.1111/j.1745-4573.2009.00143.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>To determine whether antioxidants could protect meat color during irradiation, we extracted myoglobin (Mb) from beef hearts, treated it with one of four antioxidants (control, citric acid [CA], ascorbic acid [AA], ethylenediamine tetraacetic acid [EDTA] or propyl gallate [PG]) and irradiated it at 0.00, 1.25, or 2.50 kGy. The myoglobin model system was then evaluated for pH; Commission Internationale de L'Eclairage (CIE)</i> L<i>*,</i> a<i>* and</i> b<i>* values; hue angle; chroma; and thiobarbituric acid reactive substances (TBARS). Adding CA and AA to the beef myoglobin model system resulted in higher</i> L<i>*,</i> a<i>* and</i> b<i>* values than did EDTA and PG, indicating that these samples were lighter, redder and more yellow. EDTA- and PG-containing samples were more similar to controls containing no antioxidants. Hue angle and chroma supported these findings. Irradiation had no effect on pH, color or TBARS. These results indicate that antioxidants have more influence on beef color than irradiation and that the acidic antioxidants have the potential for preserving color.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Irradiation has the potential to reduce the microbial load on meat products, producing safer foods for consumers. However, a number of reports have indicated that irradiation can compromise the bright, cherry red color of fresh meat. Off-color will result in consumer rejection of products that may be safe. Antioxidants have the potential to preserve meat color by affecting the state of myoglobin; however, studying these effects <i>in vivo</i> is challenging because of the complexity of the system. In this model system, which was devoid of enzymatic reducing systems and equivalents, the acidic antioxidants, ascorbic acid (AA) and citric acid (CA), were most effective in preserving the color of the pigment. These antioxidants appear to have the greatest potential for preserving fresh meat color during irradiation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 2","pages":"201-210"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00143.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63397958","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":"SHELF LIFE AND BIOCHEMICAL COMPOSITION OF BONITO FISH (Sarda sarda, BLOCH, 1758) STORED AT 4C AND FISHING WITH DIFFERENT FISHING TOOLS","authors":"MEHMET EMIN ERDEM,&nbsp;FERHAT KALAYCI,&nbsp;HUNKAR AVNI DUYAR,&nbsp;SERAP SAMSUN","doi":"10.1111/j.1745-4573.2009.00148.x","DOIUrl":"10.1111/j.1745-4573.2009.00148.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This study was carried out to determine the effects of harvesting method and refrigerated storage on biochemical composition of Atlantic Bonito. Samples were fish caught with a surround trammel net and a drift net in the Middle Black Sea region by fisherman and were brought to the laboratory. Quality control analyses for soluble solid, protein, fat and ashes were performed. On the 10th day after refrigerated storage (4C), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA-N) and thiobarbituric acid (TBA) values were found in the drift net. In the fresh fish samples caught by surround trammel net and drift net, fat, proteins, soluble solids and ash contents were calculated.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The results of the proximate content of Atlantic bonito caught with a trammel net and drift net showed that fat contents were 5.76; protein contents were 20.35; dry matter contents were about 30.5% and ash contents was 1–1.2%. After 10 days of storage at 4C, pH, TVB-N, TMA-N and TBA values were 6.17, 34.46 mg/100 g, 7.34 mg/100 g and 7.72 mg malonaldehyde/kg, respectively, in the surround trammel net, and 5.98, 40.60 mg/100 g, 8.02 mg/100 g and 8.03 mg malonaldehyde/kg in the drift net, respectively. Based on these results, there were significant differences between surround trammel net fishing and drift net fishing in terms of meat quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 2","pages":"242-253"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00148.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399064","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":"CONTROL OF LISTERIA MONOCYTOGENES ON FRANKFURTERS WITH ANTIMICROBIALS AND HYDRODYNAMIC PRESSURE PROCESSING*","authors":"J.R. PATEL,&nbsp;G.C. SANGLAY,&nbsp;M.B. SOLOMON","doi":"10.1111/j.1745-4573.2009.00145.x","DOIUrl":"10.1111/j.1745-4573.2009.00145.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The antilisterial activity of sodium diacetate and pediocin (ALTA 2341) on frankfurters was evaluated in combination with hydrodynamic pressure processing (HDP). Minimum inhibitory concentration (MIC) of these strains as determined in tryptic soy broth was 0.4% and </i>&gt;<i>600 AU/mL, for sodium diacetate and ALTA 2341, respectively. Frankfurters were surface inoculated with a five-strain mixture of </i>Listeria monocytogenes<i> after dipping in (1) control (sterile water); (2) 5% sodium diacetate; (3) 3% ALTA 2341(P1); (4) 6% ALTA 2341 (P2); (5) P1</i> + <i>sodium diacetate; and (6) P2</i> + <i>sodium diacetate for 5 min. The frankfurters were vacuum-packaged and treated with hydrodynamic pressure or without HDP. Frankfurters were analyzed at 0, 7, 14 and 28 d for pH, </i>L. monocytogenes<i> (MOX) and aerobic (TSAYE) cell populations during storage at 4C. Antimicrobials and HDP treatment did not change (</i>P &lt; <i>0.05) the frankfurter pH. HDP treatment significantly reduced (1 log₁₀ cfu/g) </i>L. monocytogenes<i> populations in frankfurters. Dipping treatments containing sodium diacetate or ALTA 2341 did not significantly reduce </i>L. monocytogenes<i> in frankfurters. There was a no synergistic effect between ALTA 2341 and HDP for inhibition of </i>L. monocytogenes<i>. The reduction pattern in aerobic cell populations during storage of antimicrobials and HDP-treated frankfurters was similar to that of </i>L. monocytogenes<i> reduction. These results indicate that the ALTA 2341 preparation was not efficient enough to kill </i>L. monocytogenes<i>. Other antimicrobials should be evaluated in conjunction with HDP treatment for synergistic inhibition of </i>L. monocytogenes<i> during storage at 4C.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Since the early 1980s, when <i>Listeria monocytogenes</i> was first recognized as an emerging food-borne pathogen, numbers of outbreaks of human listeriosis have been reported. Many of these outbreaks are associated with processed meats. Because of the high mortality rate associated with listeriosis, a zero tolerance approach for <i>L. monocytogenes</i> in ready-to-eat meats and poultry products has been selected by many countries, including the U.S.A. We reported significant <i>L. monocytogenes</i> reduction in frankfurters using hydrodynamic pressure (HDP) treatment. HDP processing using a nonexplosive energy source can be used to reduce <i>L. monocytogenes</i> in frankfurters. While pediocin and organic acids used in our study reduce <i>L. monocytogenes</i> during storage, their practical use is not significant as the reduction is marginal. Other antimicrobials should be evaluated in conjunction with high-pressure processing for required reduction of <i>L. monocytogenes</i> during st","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 2","pages":"227-241"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00145.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63398093","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":"MICROBIOLOGICAL, SENSORY AND COLOR CHANGES OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) PATTIES DURING REFRIGERATED STORAGE","authors":"BERNA KILINC","doi":"10.1111/j.1745-4573.2009.00139.x","DOIUrl":"10.1111/j.1745-4573.2009.00139.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>In this study, the microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. Total viable bacteria and psychrotrophic bacteria counts increased, and sensory scores decreased during the storage period. Total bacteria count exceeded the critical limit of 10⁶</i> <i>cfu/g on day 5. Yeast–molds,</i> Staphylococcus aureus <i>and</i> Escherichia coli <i>were not detected during the storage period.</i> L*, a*<i>and</i> b*<i>values of anchovy patties were changed from 36.8</i> ± <i>1.2, 4.67</i> ± <i>1.00, 13.0</i> ± <i>2.12 to 35.3</i> ± <i>3.8, 4.20</i> ± <i>0.89, 14.12</i> ± <i>2.76, respectively, on day 5. Up to day 4, anchovy patties were determined as “acceptable,” but on day 5, they were no longer acceptable according to the results of microbiological and sensory analysis.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Anchovy is very suitable for patties because of their flavor and taste. In recent years, the increasing numbers of working women of the population have led to direct consumer's preference to ready-to-eat fish foods. For this purpose, anchovy patties were made, and microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. The other discarded fish species can be used for making fish patties. The variety of fish patties can be increased and discarded fish can be evaluated on this way.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 2","pages":"129-137"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00139.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63397757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER","authors":"SADETTIN TURHAN,&nbsp;HASAN TEMIZ,&nbsp;INCI SAGIR","doi":"10.1111/j.1745-4573.2008.00138.x","DOIUrl":"10.1111/j.1745-4573.2008.00138.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH,</i> L*<i>and</i> b*<i>values of raw beef patties, but did not affect</i> a*<i>value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition</i>. <i>According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Okara is an abundant by-product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 1","pages":"89-100"},"PeriodicalIF":0.0,"publicationDate":"2008-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2008.00138.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63397678","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 RACTOPAMINE AND INTRAMUSCULAR FAT CONTENT ON SENSORY ATTRIBUTES OF PORK FROM PIGS OF SIMILAR GENETICS","authors":"P.J. RINCKER,&nbsp;J. KILLEFER,&nbsp;P.D. MATZAT,&nbsp;S.N. CARR,&nbsp;F.K. MCKEITH","doi":"10.1111/j.1745-4573.2008.00135.x","DOIUrl":"10.1111/j.1745-4573.2008.00135.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of this research was to determine how marbling influences sensory properties of pork. Fresh boneless pork loins were collected from 229 barrows of the same genetic line over a 2-day period from a commercial slaughter facility. Live phase treatments included a control diet and the control diet supplemented with ractopamine (RAC) at 5 ppm for the final 28 days. Multiple 2.54-cm chops were cut for determination of proximate composition, cook loss, Warner–Bratzler shear force and sensory analysis. RAC minimally affected pH and objective color, but had no effect on other pork quality measurements. Additionally, the relationship between extractable lipid and sensory properties or shear force was weak. These results suggest that the level of intramuscular fat has little to do with the eating quality in this population of pigs.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The interest in highly marbled pork is based upon historical research that indicated increased marbling was beneficial to shear force values and sensory properties. Our research demonstrates that within a single genetic line, marbling does not dramatically affect sensory properties. Research of this type will help guide both consumers and the pork industry in a positive direction to determine factors that affect palatability and ultimately consumer satisfaction.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 1","pages":"79-88"},"PeriodicalIF":0.0,"publicationDate":"2008-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2008.00135.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63397432","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":"CORRELATIONS AND PREDICTION EQUATIONS FOR FATTY ACIDS AND SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS RIB STEAKS FROM FORAGE-FED CATTLE AND RETAIL USDA CHOICE AND SELECT RIB STEAKS","authors":"R.T. BAUBLITS,&nbsp;F.W. POHLMAN,&nbsp;A.H. BROWN JR,&nbsp;Z.B. JOHNSON,&nbsp;D.C. RULE,&nbsp;D.O. ONKS,&nbsp;C.M. MURRIETA,&nbsp;C.J. RICHARDS,&nbsp;B.A. SANDELIN,&nbsp;H.D. LOVEDAY,&nbsp;R.B. PUGH","doi":"10.1111/j.1745-4573.2008.00129.x","DOIUrl":"10.1111/j.1745-4573.2008.00129.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Rib steaks (</i>n = <i>52) from forage-fed cattle and United States Department of Agriculture Choice and Select rib steaks obtained from area supermarkets were utilized to determine correlations between fatty acids and sensory characteristics, to develop prediction models for sensory characteristics, and to determine correlations among fatty acids. The beef/brothy and beef fat sensory characteristics were positively correlated (</i>P &lt; <i>0.05) with 16:0, 16:1</i>cis<i>-9 and 18:1, and negatively correlated (</i>P &lt; <i>0.05) with 15:0, α-18:3, 20:4, 20:5, 22:5 and 22:6. The grassy sensory characteristic was positively correlated (P</i> &lt; <i>0.05) with 15:0, 16:1</i>trans<i>-9, 18:0, 18:2</i>cis<i>-9,</i>trans<i>-11 (conjugated linoleic acid [CLA]), α-18:3, 20:5, 22:5 and 22:6. Regression utilizing stepwise selection to develop prediction equations for sensory characteristics indicated that the beef/brothy sensory characteristic was best predicted (</i>P &lt; <i>0.05) by the single fatty acid 20:5, with this fatty acid explaining 40% of the variation. CLA and α-18:3 were utilized in the model that best predicted (</i>P &lt; <i>0.05) milky/oily flavor, with these two fatty acids explaining 31% of the variation. These results indicate that CLA and the 20- and 22-carbon polyunsaturates have large roles in influencing flavor, causing increases in grassy and milky/oily flavor or decreasing beef/brothy flavor.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>With the increase in concentrate feed costs, it has become more important to finish cattle on alternate feedstuffs, particularly forage. However, shifting cattle from concentrate to forage finishing diets may impart different sensory attributes of the beef produced. Therefore, it would be advantageous to be able to predict palatability characteristics such as beef flavor in order to correctly segregate beef into markets that seek and accept different sensory attributes. Results from this study would allow beef to be identified from its fatty acid profile as forage finished or grain finished in sensory characteristics and therefore targeted to the appropriate markets. Furthermore, with these results, it may be possible to produce and correctly classify beef from forage-finished diets that may exhibit affinities to deposition of fatty acids more closely associated with grain-finished beef, and therefore fit into those markets.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 1","pages":"1-17"},"PeriodicalIF":0.0,"publicationDate":"2008-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2008.00129.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63395038","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 INFLUENCE OF POLYPHOSPHATE MARINATION ON SIMMENTAL BEEF SHEAR VALUE AND ULTRASTRUCTURE","authors":"SHU QIN XU,&nbsp;GUANG HONG ZHOU,&nbsp;ZENG QI PENG,&nbsp;LI YAN ZHAO,&nbsp;RUI YAO","doi":"10.1111/j.1745-4573.2008.00136.x","DOIUrl":"10.1111/j.1745-4573.2008.00136.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The beef semitendinosus muscles were marinated for 1, 2 or 3 days with every polyphosphate at concentration of 1, 3 and 5%. Disodium dihydrogen pyrophosphate significantly increased (</i>P &lt; <i>0.01) soluble collagen content compared with the other polyphosphates; tetrosodium pyrophosphate (TSPP) and sodium hexametaphosphate (SHMP) disrupted myofibrillar structure completely; Z-disks disappeared under transmission electron microscope (TEM); and myofibril bundles collapsed together. Sodium tripolyphosphate (STPP) disrupted myofibrillar structure as well, but Z-disks were still perceptible under TEM. TSPP dissolved perimysium into collagen fibers and collagen fibrils, which arranged loosely and looked like dispersed silk. Perimysium was separated into collagen fibers and collagen fibrils by STPP and SHMP, but collagen fibrils were in close contact with each other. Polyphosphates all decreased shear force significantly compared with controls (</i>P &lt; <i>0.05).</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The tenderness and juiciness of meat are the most important focus of consumers. Food additives, especially polyphosphates, are generally added into fresh retail cuts as well as further processed products to improve water-holding capacity and tenderness by meat industries. The article compared the different effects of polyphosphates and the effect of concentration on the ultrastructure and shear force of meat samples, thereby offering a theoretic guidance for the practical application of polyphosphates.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 1","pages":"101-116"},"PeriodicalIF":0.0,"publicationDate":"2008-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2008.00136.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63397507","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":"COOKING CHARACTERISTICS OF CHEVON MARINATED WITH GINGER RHIZOME EXTRACT IN DIFFERENT STORAGE PERIODS","authors":"V.D. PAWAR,&nbsp;G.M. MACHEWAD,&nbsp;B.D. MULE","doi":"10.1111/j.1745-4573.2008.00130.x","DOIUrl":"10.1111/j.1745-4573.2008.00130.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The biceps femoris muscles of 12-month-old</i> Osmanabadi <i>goats in the prerigor state were chilled for 24 h at 4</i> ± <i>1C, and then cut in 3</i> × <i>3 cm chunks and randomly divided into five groups. The chunks were marinated in ginger rhizome extract (GRE) at 1, 3, 5 and 7% along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate. The samples were packed in low-density polyethylene bags and stored at refrigerated storage condition at 4</i> ± <i>1C for 1, 3, 5 and 7 days. After storage, samples were drawn and the cooking characteristics were determined following the related storage periods. The marination of chevon chunks at 5% GRE improved the cooking yield (83.5–87.9%), cooked density (0.86–0.94%) and gain in height (10.4–8.9%), whereas reduction in diameter (10.1–8.8%) and emulsion stability (12.5–10.44%) were lower than other levels of GRE at all periods of storage.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Chevon is mostly stored at refrigeration conditions to increase its shelf life. However, there is not a limit of acceptability of chevon for the psychrophilic microorganisms that are important to estimate spoilage of refrigerated foods and also its texture. Marination of chevon with ginger rhizome extract at the 5% level along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate, and then storage at a refrigerated condition could prevent the spoilage and improve the texture. These levels of marination will be helpful in further studies to decide how long the chevon could be kept safe and tender.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 1","pages":"18-27"},"PeriodicalIF":0.0,"publicationDate":"2008-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2008.00130.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63395133","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}