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.

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.

Correlation between some quality parameters and bleeding status of poultry meat

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Tanbir Ahmad ◽  
Yogesh Kumar ◽  
Nilesh Gaikwad ◽  
Deepak Raj Rai
Keyword(s):  
Malachite Green ◽  
Traditional Method ◽  
Quality Parameters ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Meat Sample ◽  
Retail Meat ◽  
The Mean ◽  
Meat Samples ◽  
Water Holding

A study was undertaken to investigate the effect of two different slaughter methods <italic>i.e</italic> traditional method (unilateral neck cut) and decapitation on the colour, pH, total heme pigments (THP) and water holding capacity (WHC) of the poultry meat. Fresh drumsticks (30 from conventionally slaughtered and 30 from slaughtered by decapitation method) of broiler birds (6 weeks of age; 2 hrs postmortem) were procured from retail meat shops located in different regions of the Ludhiana, Punjab, India. <italic>L*</italic> value (53.55) of conventionally slaughtered meat samples was significantly (P<0.01) higher than the decapitation method (47.97) but <italic>a*</italic> and <italic>b*</italic> values for conventionally slaughtered samples (7.86 and 12.62, respectively) were significantly (P<0.01) lower than the decapitated samples (11.42 and 15.90, respectively). These effects were due to the fact that the decapitated birds lost the least amount of blood compared to the conventionally slaughtered birds. pH of the conventionally slaughtered meat samples (6.02) were significantly (P<0.01) lower than the decapitated meat samples (6.32). The mean total heme pigments were significantly (P<0.01) higher in decapitated meat samples (2.20 mg/gm of meat sample) than the conventionally slaughtered meat samples (1.84 mg/gm of meat sample). Similarly WHC was significantly (P<0.01) higher of decapitated meat samples (52.91%) than the conventionally slaughtered meat samples (43.18%). Malachite Green test in 86.36% conventionally slaughtered meat samples showed perfect bleeding and 100% decapitated meat samples showed imperfect bleeding.

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>

scholarly journals Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

2021 ◽  
Vol 7 (1) ◽  
pp. 34-42
Author(s):  
Norlelawati Arifin ◽  
Nurhani Fatihah Mohd Hanifah ◽  
Hanis Nadia Yahya
Keyword(s):  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Meat Sample ◽  
Crude Fibre ◽  
Sensory Acceptance ◽  
Chia Seed ◽  
Water Holding

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

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.

Tenderization of Goose Meat by Papain, Pineapple Juice and Ginger Juice Treatment

2011 ◽  
Vol 236-238 ◽  
pp. 2349-2352 ◽  
Author(s):  
Hai Yan Gao ◽  
Guang Hong Zhou ◽  
Jie Zeng ◽  
Han Jun Ma ◽  
Run Shu Pan ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Proteolytic Enzymes ◽  
Solution Treatment ◽  
Sem Analysis ◽  
Water Holding Capacity ◽  
Breast Meat ◽  
Pineapple Juice ◽  
Treated Sample ◽  
Ginger Rhizome ◽  
Water Holding

This study was conducted to improve tenderness and overall qualities of goose breast meat using plant proteolytic enzymes from papaya, pineapple and ginger rhizome. The results showed that the optimum addition was: 0.12% papain, 6% pineapple juice and 4% ginger juice. Great differences were observed in water holding capacity of goose breast by the three solution treatment. The tenderness of goose breast by papain treatment was the best and the water loss rate, water holding capacity and hardness for 0.12% papain treated sample were 42%, 80% and 12542 g, respectively. SEM analysis results showed that the goose breast muscle fiber treated with 0.12% papain was only slightly fractured as compared with the control, but the muscle fiber treated by 6% pineapple juice or 4% ginger juice was seriously ruptured.

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