Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

2008 ◽  
Vol 48 (2) ◽  
pp. 137-159 ◽  
Author(s):  
Qiaofen Cheng ◽  
Da-Wen Sun
Keyword(s):  
Meat Products ◽  
Red Meat ◽  
Water Holding Capacity ◽  
Factors Affecting ◽  
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>

Hyperspectral imaging for real-time monitoring of water holding capacity in red meat

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 685-691 ◽  
Author(s):  
Mohammed Kamruzzaman ◽  
Yoshio Makino ◽  
Seiichi Oshita
Keyword(s):  
Real Time ◽  
Hyperspectral Imaging ◽  
Red Meat ◽  
Water Holding Capacity ◽  
Real Time Monitoring ◽  
Water Holding

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.

Differentiation in Some Populations of Eucalyptus viminalis Labill. In Relation to Factors Affecting Seedling Establishment

1974 ◽  
Vol 22 (3) ◽  
pp. 471 ◽  
Author(s):  
PY Ladiges
Keyword(s):  
Nutrient Supply ◽  
Water Holding Capacity ◽  
Factors Affecting ◽  
High Rainfall ◽  
Eucalyptus Viminalis ◽  
Early Seedling ◽  
Dry Climates ◽  
Granite Soil ◽  
Water Holding ◽  
Infertile Soils

Genetic variation was observed among a series of Eucalyptus viminalis populations whose habitats range from wet to dry climates and from relatively fertile to infertile soils.. In comparison with populations from low-rainfall areas, two high-rainfall populations showed rapid germination and fast early seedling growth, the latter being correlated with large seed weight. Older seedlings were capable of continuing fast growth in response to high nutrient levels, and the root/shoot ratios of 6-month-old seedlings were significantly lower than those of seedlings from low-rainfall areas. Populations from within the low-rainfall areas showed some differences in germination, root lengths and growth rates and these appear to be related to site fertility and soil water-holding capacity. Relatively slow growth, even in response to increased nutrient supply, was observed in a population naturally occurring on a granite soil of fair fertility but poor water-holding capacity. Low-rainfall populations also showed a greater lignotuber development than high-rainfall populations and the growth of the lignotuber was not markedly affected by nutrient supply.

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.

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