Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss

Meat Science ◽  
2013 ◽  
Vol 93 (1) ◽  
pp. 138-143 ◽  
Author(s):  
Heinar Schmidt ◽  
Rico Scheier ◽  
David L. Hopkins
Keyword(s):  
Raman Spectra ◽  
Shear Force ◽  
Preliminary Investigation ◽  
Cooking Loss ◽  
Sheep Meat ◽  
Relationship Of ◽  
The Relationship

scholarly journals Relationship of patient shame to working alliance and satisfaction: a preliminary investigation

2019 ◽  
Vol 14 (4) ◽  
pp. 251-263
Author(s):  
Daniel J. Carabellese ◽  
Michael J. Proeve ◽  
Rachel M. Roberts
Keyword(s):  
Patient Satisfaction ◽  
Working Alliance ◽  
Preliminary Investigation ◽  
Community Members ◽  
Content Type ◽  
Mediation Analyses ◽  
External Shame ◽  
Relationship Of ◽  
The Relationship

Purpose The purpose of this paper is to explore the relationship of two distinct variants of dispositional shame (internal and external shame) with collaborative, purpose-driven aspects of the patient–provider relationship (working alliance) and patient satisfaction. The aim of this research was to conduct a preliminary investigation into the relevance of dispositional shame in a general healthcare population. Design/methodology/approach In total, 127 community members (mean age 25.9 years) who reported that they had regularly seen a GP over the past year were recruited at an Australian university. Participants were asked to reflect on their relationship with their GP, and completed instruments assessing various domains of shame, as well as working alliance and patient satisfaction. Findings Non-parametric correlations were examined to determine the direction and strength of relationships, as well as conducting mediation analyses where applicable. Small, negative correlations were evident between external shame and working alliance. Both external and internal shame measures were also negatively correlated with patient satisfaction. Finally, the relationship of external shame to patient satisfaction was partially mediated by working alliance. Practical implications Both the reported quality of patient–provider working alliance, and level of patient satisfaction are related to levels of dispositional shame in patients, and working alliance may act as a mediator for this relationship. Originality/value The findings from this preliminary study suggest that internal and external shame are important factors to consider in the provision of medical care to maximise the quality of patient experience and working alliance.

Effects of crossbred ewe genotype and ram genotype on lamb meat quality from the lowland sheep flock

2002 ◽  
Vol 139 (2) ◽  
pp. 195-204 ◽  
Author(s):  
L. E. R. DAWSON ◽  
A. F. CARSON ◽  
B. W. MOSS
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Growth Index ◽  
Gluteus Medius ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Lamb Meat ◽  
Hue Angle ◽  
The Relationship

A study was carried out on five lowland farms in Northern Ireland over 2 years to investigate the effects of crossbred ewe and ram genotype on lamb meat quality. Four ewe genotypes were sourced from six hill farms – Bluefaced Leicester×Blackface (BLXB), Texel×Blackface (TXB), Suffolk×Cheviot (SXCH) and Texel×Cheviot (TXCH). On each farm groups of 20–30 of each crossbred ewe genotype were crossed with Suffolk or Texel sires. Within each of the ram breeds, high lean growth index rams sourced from UK sire reference schemes (SRS) were compared with rams sourced from flocks not involved in objective genetic improvement programmes (control). Throughout the 2 years of the study the ewes lambed at 1 and 2 years of age. Lambs from each of the crosses were slaughtered at 36, 44 and 52 kg live weight. Meat from lambs slaughtered at 36 kg had lower a* values (15.1) than meat from lambs slaughtered at 52 kg (17.0 S.E. 0.47) (P<0.05). Ewe genotype had no effect on any parameter of meat quality measured. The carcasses of lambs sired by Suffolk rams had a higher pHU than lambs sired by Texel rams (5.70 v. 5.65; S.E. 0.014; P<0.05) and hue angle was lower (P<0.05) in Suffolk-sired lambs (32.9°) compared with Texel-sired lambs (35.1°) (S.E. 0.62°). Warner–Bratzler shear force was lower in SRS-sired lambs (2.05 kg/cm2) compared with control-sired lambs (2.36 (S.E. 0.096) kg/cm2; P<0.05). Carcasses from male lambs had a greater cooking loss (217 g/kg) than from female lambs (196 S.E. 5.7 g/kg) (P<0.01) and meat from male lambs had greater values for Warner–Bratzler shear force (2.44 kg/cm2) than from female lambs (1.97 S.E. 0.098 kg/cm2) (P<0.001). Low, but statistically significant (P<0.05) correlations were obtained between carcass fat measurements and meat quality parameters (r = −0.29 for the relationship between cooking loss and fat depth over the gluteus mediusP<0.001); r = 0.21 for the relationship between fat classification and C* values P<0.01). When meat quality parameters for each of the fat classes were averaged, significant linear regressions (P<0.05) were obtained between fat classification and pHU, a* and C* values.

scholarly journals Chemical basis for beef charqui meat texture

2007 ◽  
Vol 50 (4) ◽  
pp. 719-724 ◽  
Author(s):  
Elza Y. Youssef ◽  
Carlos Eduardo Rocha Garcia ◽  
Fábio Yamashita ◽  
Massami Shimokomaki
Keyword(s):  
Mathematical Modeling ◽  
Chemical Composition ◽  
Moisture Content ◽  
Shear Force ◽  
Vastus Lateralis ◽  
Fold Increase ◽  
Raw Material ◽  
Water Molecules ◽  
Relationship Of ◽  
The Relationship

This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (p<0.05) for uncooked and cooked CHM, respectively, in relation to the raw material. Mathematical modeling of the influence of these meat components showed that shear force increased exponentially with the loss of moisture. The texture of CHM was the result of a multitude of factors involving myofibril proteins which promoted dynamic biochemical events such as the binding of water molecules. It was the amount of the latter which ultimately determine the final charqui meat texture.

scholarly journals Rapid Nondestructive Simultaneous Detection for Physicochemical Properties of Different Types of Sheep Meat Cut Using Portable Vis/NIR Reflectance Spectroscopy System

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1975
Author(s):  
Yanlei Li ◽  
Xiaochun Zheng ◽  
Dequan Zhang ◽  
Xin Li ◽  
Fei Fang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shear Force ◽  
Near Infrared ◽  
Prediction Models ◽  
Simultaneous Detection ◽  
Nir Spectroscopy ◽  
Cooking Loss ◽  
Coefficient Of Determination ◽  
Sheep Meat ◽  
Different Types

The visible and near-infrared spectroscopy (Vis/NIRS) models for sheep meat quality evaluation using only one type of meat cut are not suitable for other types. In this study, a novel portable Vis/NIRS system was used to simultaneously detect physicochemical properties (pH, color L*, a*, b*, cooking loss, and shear force) for different types of sheep meat cut, including silverside, back strap, oyster, fillet, thick flank, and tenderloin cuts. The results show that the predictive abilities for all parameters could be effectively improved by spectral preprocessing. The coefficient of determination (Rp2) and residual predictive deviation (RPD) of the optimal prediction models for pH, L*, a*, b*, cooking loss, and shear force were 0.79 and 3.50, 0.78 and 2.28, 0.68 and 2.46, 0.75 and 2.62, 0.77 and 2.19, and 0.83 and 2.81, respectively. The findings demonstrate that Vis/NIR spectroscopy is a useful tool for predicting the physicochemical properties of different types of meat cut.

Preliminary investigation of fiber ultrastructure after enzymatic digestion

1988 ◽  
Vol 46 ◽  
pp. 302-303
Author(s):  
Janet H. Woodward ◽  
D. E. Akin ◽  
F. E. Barton
Keyword(s):  
Preliminary Investigation ◽  
Enzymatic Digestion ◽  
Physical Structure ◽  
Acetate Buffer ◽  
Total Dietary Fiber ◽  
Heat Stable ◽  
Chemical Extractants ◽  
Medicago Sativa L ◽  
Relationship Of ◽  
The Relationship

Knowledge on the chemical and physical structure of fiber is essential in determining forage quality. Current methods provide empirical results on fiber using chemical extractants. This paper is a preliminary report on methods to redefine fiber based on physiological (biochemical) procedures. TEM was employed to evaluate the relationship of fiber with specific enzymatic treatments.A modified AOAC Total Dietary Fiber Determination was used to prepare one group of insoluble fibers from two legumes of different nutritional quality. Three millimeter wedged-shaped leaflet sections of alfalfa (Medicago sativa L.) and 1-76 lespedeza [Sericea cuneata (Dumont)] were incubated stepwise with: (1) heat stable α amylase, pH 6.0, for h at 100°C; (2) protease, pH 7.5, for h at 60°C; and (3) amyloglucosidase, pH 4.5, for h at 60°C. All leaflet sections were retrieved and incubated for 24 h at 37°C with either: (1) 1% (w/v) cellulase in 0.05 M sodium acetate buffer, pH 5.0; (2) 10% (w/v) hemicellulase in 0.05 M acetate buffer, pH 5.5; or (3) 1% cellulase and 10% hemicel1ulase in the acetate buffer.

scholarly journals Relationship between objective measurements and taste panel assessment of beef quality

2001 ◽  
Vol 41 (7) ◽  
pp. 981 ◽  
Author(s):  
D. Perry ◽  
J. M. Thompson ◽  
I. H. Hwang ◽  
A. Butchers ◽  
A. F. Egan
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Predictive Ability ◽  
Objective Measurement ◽  
Cooking Loss ◽  
Taste Panel ◽  
Objective Measures ◽  
Drip Loss ◽  
Objective Measurements ◽  
The Relationship

The relationship between objective measurements (shear force, compression, drip loss, cooking loss) and sensory evaluation of tenderness and juiciness of samples of M. longissimus thoracis et lumborum was examined using data from 2 experiments which imposed different electrical stimulation and aging treatments post mortem, with resultant differences in sensory and objective measures of tenderness. The relationships were tested first in separate models for each objective measurement, and then in multiple regressions containing all measurements. These models were then repeated with the inclusion of stimulation and aging treatments and their interactions with each objective measurement. Shear force by itself was a useful predictor of sensory tenderness score, with which it had a quadratic relationship. Compression and cooking loss, when used by themselves, accounted for substantially less variation in sensory tenderness scores than did shear force, with larger residual standard deviations (r.s.d.). Drip loss had no significant relationship with sensory tenderness scores. Inclusion of post-slaughter treatment in the analyses increased the amount of variation in sensory tenderness scores accounted for by only a small amount in the case of shear force, with a substantial increase in the case of compression and cooking loss. Use of all objective measurements in the 1 model had a similar predictive ability (r2 , r.s.d.) as the use of shear force plus treatment variables. Aging affected the sensory tenderness scores given by taste panellists, in that they gave 14-day aged meat higher tenderness scores (more tender) than they gave 1-day aged meat with the same shear force, compression or cooking loss values. Electrical stimulation did not affect the relationship between sensory tenderness scores and shear force, but did affect that between sensory scores and compression. The effect was similar to that seen for aged meat, with stimulated meat being scored as more tender by a taste panel than non-stimulated meat, at the same compression values. Post-slaughter treatment did not affect the slope of these relationships. When all objective measurements were analysed together, aging period affected the relationship between tenderness scores and objective measures, with tenderness scores being lower in 1-day aged samples than 14-day aged samples at the same combination of objective measures. There was only a poor relationship between shear force, compression, drip loss, cooking loss and sensory juiciness scores.

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