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

Recent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. For this reason we conducted a study to evaluate selected physicochemical properties of the meat of young bulls of three native breeds, Polish Red, White-Backed and Polish Black-and- White, compared with the meat of young Simmental and Polish Holstein-Friesian bulls, during a 14-day ageing of vacuum-packed meat. The following parameters were measured in m. longissimus lumborum (MLL) taken from half carcasses of 50 young bulls (10 from each breed): pH, electrical conductivity (45 min., 24 h, 2, 7 and 14 days post mortem), colour (according to CIE L*a*b*), shear force and energy. The water-holding capacity of the meat (drip loss, cooking loss and free water by the Grau-Hamm method), TBARS value (on days 2, 7 and 14) and content of haem pigments were determined as well. The physicochemical parameters of the MLL muscle obtained from the native Polish breeds of bulls (Polish Red, White-Backed and Polish Black-and-White) had intermediate values between those of Polish Holstein- Friesian (dairy type) and Simmental (dual-purpose) cattle. No qualitative deviations, such as those associated with DFD syndrome (pH 48 h in the range of 5.51-5.72), were found in any of the samples, which indicates that the raw material is well suited to the production of beef for culinary purposes. The breed of cattle was found to significantly influence the water-holding capacity parameters. The highest (P < 0.001) drip loss was reported on the 14th day post mortem for the MLL of young bulls of the Simmental (6.89%) and Polish Red breeds (6.47%). The highest cooking loss was found on the 7th day post mortem in the MLL of young bulls of the Polish Holstein-Friesian (30.66%) and Simmental breeds (30.92%). Significantly (P < 0.01) the least favourable water-holding capacity (the largest amount of free water) was shown by the muscle of young bulls of the Simmental breed on the 2nd day post mortem (75.31 mg) and the Polish Red breed on the 7th and 14th days post mortem (67.42 mg and 60.36 mg, respectively). On the 2nd and 7th days post mortem, the most tender MLL muscle was found (according to WBSF shear force) in the Polish Holstein-Friesian (76.8 N and 69.3 N) and Polish Black-and-White breeds (89.5 N and 59.1 N). On the last, 14th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2nd and 7th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2nd and 7th days post mortem) and the White-Backed breed (on the 14th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss)....

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

Meat Science ◽

10.1016/0309-1740(94)90124-4 ◽

1994 ◽

Vol 38 (2) ◽

pp. 353-359 ◽

Cited By ~ 8

Author(s):

L.C. Roseiro ◽

C. Santos ◽

R.S. Melo

Keyword(s):

Water Holding Capacity ◽

Post Mortem ◽

Water Holding

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

Animal Science ◽

10.1017/s1357729800053339 ◽

2003 ◽

Vol 76 (1) ◽

pp. 73-79 ◽

Cited By ~ 20

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.

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

Himalayan Journal of Science and Technology ◽

10.3126/hijost.v4i0.33860 ◽

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

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QUALIDADE DA CARNE SUÍNA APÓS DOIS TEMPOS DE DESCANSO NO FRIGORÍFICO

Archives of Veterinary Science ◽

10.5380/avs.v10i1.4090 ◽

2005 ◽

Vol 10 (1) ◽

Cited By ~ 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.

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Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

Indian Journal of Animal Research ◽

10.18805/ijar.10992 ◽

2016 ◽

Author(s):

Tae Wan Kim ◽

Il-Suk Kim ◽

Jeongim Ha ◽

Seul Gi Kwon ◽

Jung Hye Hwang ◽

...

Keyword(s):

Protein Content ◽

Meat Quality ◽

Drip Loss ◽

Quality Traits ◽

Post Mortem ◽

Meat Quality Traits ◽

The Difference ◽

Number Of Individuals ◽

Water Holding ◽

High Possibility

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

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Post-mortem structural characteristics and water-holding capacity in Atlantic halibut muscle

LWT ◽

10.1016/s0023-6438(02)00205-0 ◽

2003 ◽

Vol 36 (1) ◽

pp. 125-133 ◽

Cited By ~ 36

Author(s):

Gunn Berit Olsson ◽

Ragnar L. Olsen ◽

Ragni Ofstad

Keyword(s):

Structural Characteristics ◽

Water Holding Capacity ◽

Atlantic Halibut ◽

Post Mortem ◽

Water Holding

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

Chinese Journal of Agricultural Biotechnology ◽

10.1017/s1479236207001283 ◽

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.

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