THE RELATIONSHIP BETWEEN COLOR AND WATER-HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE

1995 ◽  
Vol 6 (3) ◽  
pp. 211-226 ◽  
Author(s):  
S-T. JOO ◽  
R.G. KAUFFMAN ◽  
B-C. KIM ◽  
C-J. KIM
Keyword(s):  
Water Holding Capacity ◽  
Longissimus Muscle ◽  
The Relationship ◽  
Water Holding

Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method

LWT ◽  
2005 ◽  
Vol 38 (5) ◽  
pp. 437-445 ◽  
Author(s):  
Elisabeth Micklander ◽  
Hanne Christine Bertram ◽  
Henrik Marnø ◽  
Lone Søvad Bak ◽  
Henrik Jørgen Andersen ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Longissimus Muscle ◽  
Post Mortem ◽  
Ultrasound Method ◽  
Water Holding

scholarly journals The relationship between acidification (pH) and meat quality traits of polish white breed pigs

2021 ◽  
Author(s):  
Hanna Jankowiak ◽  
Aleksandra Cebulska ◽  
Maria Bocian
Keyword(s):  
Meat Quality ◽  
Stress Sensitivity ◽  
Quality Characteristics ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Meat Tenderness ◽  
Large White ◽  
Hue Angle ◽  
The Relationship ◽  
Water Holding

AbstractThe paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

scholarly journals The Relationship Between Measurements of Color and Water-Holding Capacity in Pork Loin

2009 ◽  
Vol 51 (4) ◽  
pp. 329-336 ◽  
Author(s):  
Sang-Hun Moon ◽  
Jin-Yeon Jeong ◽  
Gap-Don Kim ◽  
In-Cheol Cho ◽  
Jin-Tae Jeon ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Pork Loin ◽  
The Relationship ◽  
Water Holding

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

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