A note on the relationships between measures of water holding capacity in the M. longissimus dorsi and total drip loss from butchered pig carcasses during storage

Meat Science ◽  
1988 ◽  
Vol 23 (3) ◽  
pp. 227-234 ◽  
Author(s):  
C. Lopez-Bote ◽  
P.D. Warriss
Keyword(s):  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Pig Carcasses ◽  
Water Holding

Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation

2003 ◽  
Vol 76 (1) ◽  
pp. 73-79 ◽  
Author(s):  
R. Sheridan ◽  
L.C. Hoffman ◽  
A.V. Ferreira
Keyword(s):  
Energy Level ◽  
Shear Force ◽  
Water Holding Capacity ◽  
Metabolizable Energy ◽  
Drip Loss ◽  
Goat Meat ◽  
Boer Goat ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

AbstractThe meat palatability, water-holding capacity, colour and shear force values of 32 Boer goat (BG) kids and 32 South African Mutton Merino (MM) lambs were investigated. Two pelleted diets (offered to 16 animals per species) with either a low (LE, 9·9 MJ/kg dry matter (DM)) or a high (HE, 12·1 MJ/kg DM) metabolizable energy level were given to the animals for either 28 or 56 days. Thereafter the animals were slaughtered, the meat cooked and presented to a trained sensory panel. Organoleptically, a difference between goat and lamb was noted. Each one had a specific species flavour, which was not influenced by energy level of the diet. BG meat was perceived to be stringier than that of the MM, but there was no significant difference in Warner-Bratzler shear force values. Tenderness declined with age in both species and there was also a tendency for goat meat to be less juicy than lamb. Chevon had a more pronounced after-taste than lamb. No objective difference could be distinguished between the colour of the cooked goat and lamb, but there was a tendency for fresh lamb to have a higher a*-value (redness) than goat. Although diet did not influence drip loss, drip loss increased with an increase in slaughter age. Only after 56 days did the m. semimembranosus of MM have a significantly higher drip loss than that of BG (LE: 4·84 v. 3·43%; HE: 4·72 v. 3·23%). In the m. semimembranosus of both species cooking loss increased with an increase in slaughter age. It can be concluded that goat meat compares favourably with lamb in terms of water-holding capacity, colour and shear force values. If goats are finished in the feedlot, it can be done on a LE diet, since diet does not influences any of the mentioned characteristics. This may render a direct economic advantage for BG feedlot finishing.

scholarly journals Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)

2020 ◽  
pp. 8-15
Author(s):  
Arjun Ghimire ◽  
Pawan Parajuli
Keyword(s):  
Broiler Chicken ◽  
Frozen Storage ◽  
Gallus Gallus ◽  
Gallus Domesticus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Gallus Gallus Domesticus ◽  
Significant Difference ◽  
Water Holding

Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat

scholarly journals QUALIDADE DA CARNE SUÍNA APÓS DOIS TEMPOS DE DESCANSO NO FRIGORÍFICO

2005 ◽  
Vol 10 (1) ◽  
Author(s):  
R.G. KÖHLER ◽  
R.J.S. FREITAS
Keyword(s):  
Meat Quality ◽  
Filter Paper ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Pork Meat ◽  
Lack Of Information ◽  
Maximum Ideal ◽  
Water Holding

Existem vários fatores estressantes que podem afetar a qualidade da carne e também há falta de informação sobre a quantidade de horas mínimas e máximas ideais de descanso no frigorífico para a reposição do esgotamento físico dos animais após o transporte. O presente trabalho teve como objetivo estudar o efeito da redução do tempo de permanência na pocilga do frigorífico sobre a qualidade da carne suína, avaliando-se as seguintes características: pH; capacidade de retenção de água (WHC). A redução de descanso de 9 horas para 3 horas de descanso no frigorífico não alteraram de modo significativo a qualidade da carne suína nas variáveis pH 45 minutos, pH 24 horas pós abate e na capacidade de retenção de água (WHC) pelos métodos Drip Loss e papel de filtro prensado de GRAU e HAMM, mas com a redução do tempo de descanso no frigorífico, pôdese obter outros ganhos (redução do estresse, escoriações de pele, hematomas, fraturas e outros) e em qualidade da carne. Pork meat quality after two times of lairage in slaugther Abstract There are several stressing factors that can affect the meat quality, and also a lack of information on the minimum and maximum ideal lairage time in the slaugther for the replacement of animal physical exhaustion after transportation. The reduction of 9 to 3 hours of lairage in the preslaugther did not significantly alter the pork meat quality in the variables pH 45 min, pH 24 h postslaugther, water-holding capacity (WHC) for the methods Drip Loss and filter paper press of GRAU & HAMM. However, with the reduction lairage time in the slaugther, other gains could be obtained (reduction of stress, skin excoriations, hematomas, fractures and others) as well as increase in meat quality.

The effect of sex, storage time and muscle type on the quality French Lop rabbit meat

2016 ◽  
Vol 12 (2) ◽  
pp. 45-59
Author(s):  
Agnieszka Ludwiczak ◽  
Marek Stanisz ◽  
Marta Bykowska ◽  
Joanna Składanowska ◽  
Łukasz Sikora ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Storage Time ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Muscle Type ◽  
Pressure Method ◽  
Colour Parameters ◽  
Rabbit Meat ◽  
Water Holding

The aim of the study was to analyse the effect of sex, storage time and muscle type (m. longissimus dorsi and m. biceps femoris) on quality traits of the meat of French Lop rabbits. The muscles were obtained from 12 males and 12 females slaughtered at the age of 90 days. The characteristics analysed included pH, colour parameters, water holding capacity and proximate composition. No effect of sex or muscle type was found (P>0.05) on the pH of the meat in any of the periods analysed. The storage time differentiated (P≤0.01) between pH45min and pH24h and between pH45min and pH7days. None of the colour parameters was influenced by sex (P>0.05), but they were significantly affected by storage time (P≤0.01). Redness and yellowness were also influenced by the type of muscle (P≤0.01). The rabbit meat stored for 7 days was characterised by higher drip loss than the meat stored for 24 hours (1.31-1.49% vs. 3.34-3.57%, P≤0.05). The m. biceps femoris of both sexes had a greater capacity to hold water as measured by the pressure method than m. longissimus dorsi (P≤0.01). There was no effect of sex or muscle type (P>0.05) on the level of cooking loss. Sex and muscle type also had no influence (P>0.05) on the proximate composition of French Lop meat.

scholarly journals Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽  
2011 ◽  
Vol 31 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Eva Wiklund ◽  
Lisbeth Johansson
Keyword(s):  
Sensory Evaluation ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Colour Stability ◽  
Treatment Groups ◽  
Meat Colour ◽  
Meat Samples ◽  
The Right ◽  
Storage Times ◽  
Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

scholarly journals Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

2021 ◽  
Vol 33 ◽  
pp. 04004
Author(s):  
M.A. Fhaisol ◽  
S. Rosly ◽  
E.M.H. Nasyatul ◽  
I. Lokman ◽  
A.H. Hasliza ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Health Programs ◽  
Longissimus Dorsi ◽  
Farming Practices ◽  
Herd Health ◽  
Storage Quality ◽  
Fresh Meat ◽  
Swamp Buffalo ◽  
Eating Experience ◽  
Water Holding

Fresh meat is composed of 70-75% water. Meanwhile, water holding capacity (WHC) affects storage quality, appearance, eating experience, and also contributes to loss of profit for meat entrepreneurs. WHC is influenced by the species, sex, breed, farming practices, as well as post-slaughter storage and handling. Swamp buffalo meat is leaner compared to cattle, goats, and sheep. Therefore, this study aims to determine the WHC of swamp buffalo muscles raised with two herd health programs at different aging periods. A total of 24 months old male swamp buffalo (n=4) was raised with a proper herd health protocol (HHP) and another (n=6) without a proper herd health protocol (NHHP). The drip loss (DL), thawing loss (TL), and cooking loss (CL) for longissimus dorsi (LD), supraspinatus (SS), and semitendinosus (ST) muscles were evaluated on day 1, 7, and 14. Based on the results, only SS and ST from NHHP showed significant differences (P≤0.05), while DL, LD, SS, and ST of the HHP and NHHP also differed significantly (P≤0.05). Furthermore, the TL and CL for all the muscles showed significant differences (P≤0.05) at day 7 of aging in the NHHP group, while on day 14, both were significantly higher in LD and ST muscles of NHHP compared to the HHP group. Therefore, the results showed that the muscles of the HHP group had a better WHC compared to NHHP.

scholarly journals Effects of genotype and fattening system on the quality of male lamb meat – Part 1: Technological properties and carcass measurements

2019 ◽  
Vol 62 (2) ◽  
pp. 605-614
Author(s):  
Mehmet Sarı ◽  
Yüksel Aksoy ◽  
Kadir Önk ◽  
Hakan Erinç ◽  
Serpil A. Işık ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Drip Loss ◽  
Quality Traits ◽  
Technological Properties ◽  
The Third ◽  
Lamb Meat ◽  
Colour Parameters ◽  
Animal Material ◽  
Water Holding

Abstract. This study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study included 39 Hemşin (H) and 39 Tuj (T) male lambs. Extensive (E), semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E, SI and I fattening groups, a total of 48 lambs, including 16 lambs in each group, were slaughtered. The results of the study indicated that the effect of genotype on the first-hour yellowness (b*), being one of the colour parameters of the MLD, and the effect of the fattening system on 1 h hour redness (a*) and chroma (C*), being among the colour parameters, were statistically significant (P<0.05). The effect of genotype and fattening system on MLD pH at 45 min (pH45 min) and 24 h (pH24 h) after the slaughtering and on the third and seventh hour drip loss (DL %) was statistically nonsignificant (P>0.05). The effect of genotype and fattening system on DL, cooking loss (CL %) and texture (TT) was nonsignificant (P>0.05), whereas the effect of these factors on water-holding capacity (WHC %) was significant (P<0.05). The effect of genotype on external carcass length (ECL), internal carcass length (ICL), internal hindquarter length (IHL), and carcass and leg conformation was statistically significant (P<0.05). The effect of the fattening system on all the carcass measurements except for carcass conformation, carcass depth (CD) and external chest width (ECW) was statistically significant (P<0.05). Genotype and fattening system affected the colour and some quality traits of meat and carcass measurements of lambs.

Polymorphism of porcine uncoupling protein 3 (UCP3) and association with fat deposition and meat quality

2007 ◽  
Vol 4 (1) ◽  
pp. 47-51
Author(s):  
Ren Liang ◽  
Zhu Bao-Qin ◽  
Han Dan ◽  
Zhang Yi-Bo ◽  
Song Hui-Juan ◽  
...  
Keyword(s):  
Meat Quality ◽  
Loss Rate ◽  
Uncoupling Protein ◽  
Intramuscular Fat ◽  
Fat Deposition ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Uncoupling Protein 3 ◽  
Fat Thickness ◽  
Water Holding

AbstractBased on quantitative trait locus (QTL) mapping, the gene for porcine uncoupling protein 3 (UCP3) was chosen as a candidate gene for pig fat deposition and meat quality traits. In this study, a partial coding region of the UCP3 gene was sequenced and one single nucleotide polymorphism (cSNP) was found at 395 bp. The mutation was G→A and resulted in the amino acid change from glycine to arginine. This site was also recognized by restriction endonuclease SmaI. The UCP3 SmaI polymorphism was analysed among 186 individuals of Large White×Meishan F2 progeny using polymerase chain reaction–restriction fragment length polymorphism (PCR-RFLP). The genotypes of the UCP3 SmaI polymorphism were AA, AB and BB. The frequency of A and B alleles was respectively 0.56 and 0.44. Statistical analyses showed that the SmaI polymorphism in the F2 population was significantly associated with back-fat thickness at thorax–waist and buttock, as well as with intramuscular fat, drip-loss rate and water-holding capacity. The additive effect of UCP3 SmaI was clearly shown. The genotype AA reduced back-fat thickness and drip-loss rate, increased water-holding capacity, and decreased the intramuscular fat. The effect of the pig UCP3 SmaI polymorphism needs to be analysed in other populations using larger samples.

scholarly journals Tenderness of beef as affected by the age of animal

1969 ◽  
Vol 41 (2) ◽  
pp. 143-148
Author(s):  
Eini Laakkonen ◽  
G. H. Wellington ◽  
J. W. Sherbon
Keyword(s):  
Rectus Femoris ◽  
Heating Time ◽  
Water Holding Capacity ◽  
Holstein Cows ◽  
Longissimus Dorsi ◽  
Water Holding

Samples from longissimus dorsi and rectus femoris muscles from three old Holstein cows and three young Hereford steers were heated at a rate of 0.1 C/min from 30 to 60 C, and held for 4hr at the latter temperature to obtain total heating time of 10 hr. The young Hereford steer muscles were more tender, and showed better water-holding capacity throughout the experiments than the same muscles from the old Holstein cows. The same differences were also seen in samples heated to 80 C at a rate of 0.8 C/min, and held for 1 hr.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

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