The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat products

Meat Science ◽  
1988 ◽  
Vol 22 (3) ◽  
pp. 189-201 ◽  
Author(s):  
H.Harding Thomsen ◽  
P. Zeuthen
Keyword(s):  
Meat Products ◽  
Water Holding Capacity ◽  
Water Holding

Microbiology of Hot-Boned and Electrostimulated Meat

1981 ◽  
Vol 44 (7) ◽  
pp. 545-549 ◽  
Author(s):  
A. W. KOTULA
Keyword(s):  
Electrical Stimulation ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Ground Beef ◽  
Water Holding Capacity ◽  
Microbial Counts ◽  
Beef Carcasses ◽  
Labor Safety ◽  
Water Holding ◽  
Microbiological Data

Boning of unchilled beef carcasses offers potential savings in energy, labor, safety, yield, and when coupled with electrical stimulation, provides tender beef with good water-holding capacity. Breaking of unrefrigerated beef carcasses into primals, subprimals and manufactured meat products, such as ground beef, provides the potential for increased levels of spoilage and pathogenic bacteria to contaminate the meat surfaces. Research carried out to characterize the influence of hot-boning and electrical stimulation on the microbial levels on beef carcasses, primals, ground beef and meat from other species showed that hot-boning of carcasses of any species need not cause inordinate increases of any groups of microorganisms on or in the resultant meat. The electrical stimulation treatment cannot be clearly shown to be responsible for improved microbial counts but the treatment did not cause an increase in counts. Present microbiological data do not preclude use of electrical stimulation coupled to hot-boning.

POTENTIAL USE OF OKARA AS MEAT REPLACER IN BEEF SAUSAGE

2016 ◽  
Vol 78 (6-6) ◽  
Author(s):  
Noriham, A. ◽  
Muhammad Ariffaizuddin, R. ◽  
Noorlaila, A. ◽  
Faris Zakry, A. N
Keyword(s):  
Salt Content ◽  
Meat Products ◽  
Textural Properties ◽  
Water Holding Capacity ◽  
Processed Meat ◽  
Color Analysis ◽  
Overall Acceptability ◽  
A Value ◽  
Water Holding ◽  
Potential Use

Processed meat products are particularly unhealthy because of high fat, preservative and salt content. This study is carried out with the aim to determine the physicochemical and sensorial properties of sausage incorporated with okara flour. There were four different sausage formulations labelled as Control (0% okara flour, 100% beef), F1 (10% okara flour, 90% beef), F2 (20% okara flour, 80% beef), F3 (30% okara flour, 70% beef) and F4 (40% okara flour, 60% beef). Formulations were subjected to proximate, water holding capacity, color, texture and sensorial analysis. Results for proximate composition, revealed that carbohydrate, ash and fiber content increased while moisture, fat and protein content decreased as the okara flour addition were increased. Water holding capacity (WHC) was found to increase as the incorporation of okara flour increased. In term of color analysis, increased in okara flour content in sausage significantly increased lightness (L*) and yellowness (b*) values while decreasing in redness (a*) value. As for textural properties, the values for hardness, cohesiveness, springiness and chewiness were decreased as the incorporation of okara flour increased. Sensorial results showed that F4 had the lowest overall acceptability due to its poor texture and unacceptable taste. Hence this study concludes that okara flour has the potential to replace meat at certain levels in sausage formulations which is not more than 20% okara flour.

scholarly journals Sifat Fisik Daging Sapi, Kerbau dan Domba pada Lama Postmortem yang Berbeda (Physical Characteristics of Beef, Buffalo and Lamb Meat on Different Postmortem Periods)

2012 ◽  
Vol 33 (3) ◽  
pp. 183
Author(s):  
Komariah (Komariah) ◽  
Sri Rahayu ◽  
Sarjito (Sarjito)
Keyword(s):  
Physical Characteristic ◽  
Ph Value ◽  
Meat Products ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Processed Meat ◽  
Buffalo Meat ◽  
Lamb Meat ◽  
The Mean ◽  
Water Holding

<p>Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. Society in general assess the characteristics of buffalo and lamb meat with reference to the  characteristics of beef, so that the processing of meat into processed meat products often have different outcomes. The aim of the experiment was to study<br />the physical characteristic (pH, water holding capasity, tenderness, and cooking loss) of beef, buffalo meat and lamb kept at the different by postmortem periods. The design used in experiment was a completely randomized design with<br />factorial pattern 2x3. The treatments were was postmortem periods (4 and 6 hours) and difference in kind of meat (beef, buffalo meat and lamb). The data was analysed by analysis of variance, and continued by Tukey test for<br />significant value. The results showed that the kind of meat had a significant effect (P&lt;0.05) on pH, water holding capacity, tenderness and cooking loss, while postmortem had significant effect (P&lt;0.05) on pH and water holding<br />capacity. The mean pH value of buffalo meat (6.05±0.36) was significantly (P&lt;0.05) higher than pH value of beef (5.70±0.20) and lamb (5.99±0.11). The mean water holding capacity of beef was significantly (P&lt;0.05) higher than<br />buffalo meat and lamb. The mean shear force of beef (6.73±0.16 kg/cm2) and buffalo meat (6.53±0.38 kg/cm2) were significantly (P&lt;0.05) higher than lamb (5.24±0.93 kg/cm2).</p><p>(Key words: Physical characteristic, Postmortem, Beef, Buffalo, and Lamb meat)<br /><br /></p>

scholarly journals The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products

2020 ◽  
Vol 10 (19) ◽  
pp. 6922
Author(s):  
Urška Tomažin ◽  
Martin Škrlep ◽  
Maja Prevolnik Povše ◽  
Nina Batorek-Lukač ◽  
Danijel Karolyi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Products ◽  
Water Holding Capacity ◽  
Metabolizable Energy ◽  
Sweet Chestnut ◽  
Commercial Diet ◽  
Wood Extract ◽  
Water Holding ◽  
Chestnut Wood

Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability.

Nondestructive Detection Method for Beef Water-Holding Capacity Using Modified Test Paper

2019 ◽  
Vol 15 (8) ◽  
Author(s):  
Xiaodan Wang ◽  
Ruijia Wu ◽  
Yingming Cai ◽  
Chunqiang Li ◽  
Ying Wang ◽  
...  
Keyword(s):  
Detection Method ◽  
Three Dimensional ◽  
Meat Products ◽  
Test Methods ◽  
Sem Analysis ◽  
Water Holding Capacity ◽  
Meat Sample ◽  
Test Paper ◽  
Water Holding ◽  
Modified Test

AbstractWater-holding capacity (WHC) is a critical indicator of beef quality. Several conventional test methods have high cost or spend more time. In this study, a rapid detection method was developed to measure WHC by modified test paper. The test paper was modified by cobalt chloride for its color turned from blue to red after contacting with water. When the test paper was attached to the surface of meat sample, its color would change. The time of color changing was related to WHC. A prediction model was built. The prediction accuracy was 90 % and the detection time was less than 1 min. The results of scanning electron microscope (SEM) analysis showed that the three-dimensional network structures of the test paper were more compact and homogeneous. Accordingly, the modified test paper exhibits a more stable property and can be used for other meat products.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Image Enhancement Applied to Water Holding Capacity Images

2020 ◽  
Author(s):  
Renan G. de Andrade ◽  
Mariah C. Durval ◽  
Isaura M. Ferreira ◽  
Robson C. Antunes ◽  
Andre R. Backes
Keyword(s):  
Image Enhancement ◽  
Water Holding Capacity ◽  
Water Holding
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