Muscle pH60, colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

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Development of technology for the early post mortem prediction of water holding capacity and drip loss in fresh pork

Meat Science ◽

10.1016/s0309-1740(99)00133-3 ◽

2000 ◽

Vol 55 (1) ◽

pp. 115-122 ◽

Cited By ~ 61

Author(s):

John C Forrest ◽

Mark T Morgan ◽

Claus Borggaard ◽

Allan J Rasmussen ◽

Bo L Jespersen ◽

...

Keyword(s):

Water Holding Capacity ◽

Drip Loss ◽

Post Mortem ◽

Water Holding

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A specificity of microstructural and biochemical changes during ripening of dark, firm and dry sheep meat

Food Science and Applied Biotechnology ◽

10.30721/fsab2018.v1.i2.38 ◽

2018 ◽

Vol 1 (2) ◽

pp. 140

Author(s):

Stefan Georgiev Dragoev ◽

Dessislava Vlahova-Vangelova ◽

Dessislav Balev ◽

Aydun Igenbaev ◽

Samat Kassimov

Keyword(s):

Protein Solubility ◽

Amino Nitrogen ◽

Water Holding Capacity ◽

Longissimus Dorsi ◽

Post Mortem ◽

Native Structure ◽

Gap Formation ◽

Heavy Chains ◽

Sheep Meat ◽

Water Holding

The objective of this study was to recognize the specificity of microstructural changes of DFD sheep m. Longissimus dorsi during its ripening, and to try to explain them by biochemical and physicochemical amendments of meat. The fresh (4 h post mortem) DFD sheep m. Longissimus dorsi with pH1 = 6.95 stored at 2 ± 2°C was used. The microstructure, degree of proteolysis, color properties, water holding capacity and pH of DFD sheep meat were evaluated during 5d of storage. The shortenings of the sarcomeres and typical alternation of light and dark bands were established after 48h storage of DFD sheep muscles. Simultaneously, pH and water holding capacity decreased with 16.5% and 50.6% resp. (p ≤ 0.05), accompanied with the lowest protein solubility, and a disappearance of myosin heavy chains. On the 3d post mortem sarcomeres were partly regenerated and their native structure was recovered, A- and I-disks were visible, and Z-lines were undamaged. On the 4d post mortem was found large gap formation in sarcomeres and difficulty recognizable A- and I-disks. On the 5d post mortem the pH and water holding capacity were similar (p > 0.05) with the initial values but free amino nitrogen decreased with 34.5%.

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