scholarly journals Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

2017 ◽  
Vol 10 (2) ◽  
pp. 100
Author(s):  
Agustin Widiastuti ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Laying Hen ◽  
Cooking Loss ◽  
Thigh Muscle ◽  
Body Parts ◽  
Breast Meat ◽  
Organoleptic Quality ◽  
Significant Difference ◽  
Post Production

<p>The research was aimed to observe the effect of antemortem injection dose of crude papain, muscle part and its interaction on physical and organoleptic qualities post production laying hen meat. The sample used were the breast and thighs from 20 hens on average age 82 weeks. Completely Randomized Design (CRD) used Factorial Pattern 4 x 2. Factor A consisted A1: without papain (control); A2: 1 mg papain/ kg BW; A3: 2 mg papain/ kg BW and A4: 3 mg papain/ kg BW, factor B consisted B1: breast muscle and B2: thigh muscle. The datas were analyzed by Analysis of Variance and continued by Duncan's Multiple Range Test. The results showed that injection of crude papain dose gave highly significant difference (P&lt;0.01) to all variables except tensile strength (P&lt;0.05). Body parts gave highly significant difference (P&lt;0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P&lt;0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P&lt;0.01), cooking loss (P&lt;0.05). Dose of 3 mg/kg WB in thigh and breast meat has the best quality and the organoleptic quality of the combination of papain injection of 3 mg/kg WB in breast meat and 2 mg/kg WB in thigh meat has the best quality.</p><p>Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production<br />laying hen meat</p>

scholarly journals Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

2017 ◽  
Vol 10 (2) ◽  
pp. 100 ◽  
Author(s):  
Agustin Widiastuti ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Laying Hen ◽  
Cooking Loss ◽  
Thigh Muscle ◽  
Body Parts ◽  
Breast Meat ◽  
Organoleptic Quality ◽  
Significant Difference ◽  
Post Production

<p>The research was aimed to observe the effect of antemortem injection dose of crude papain, muscle part and its interaction on physical and organoleptic qualities post production laying hen meat. The sample used were the breast and thighs from 20 hens on average age 82 weeks. Completely Randomized Design (CRD) used Factorial Pattern 4 x 2. Factor A consisted A1: without papain (control); A2: 1 mg papain/ kg BW; A3: 2 mg papain/ kg BW and A4: 3 mg papain/ kg BW, factor B consisted B1: breast muscle and B2: thigh muscle. The datas were analyzed by Analysis of Variance and continued by Duncan's Multiple Range Test. The results showed that injection of crude papain dose gave highly significant difference (P&lt;0.01) to all variables except tensile strength (P&lt;0.05). Body parts gave highly significant difference (P&lt;0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P&lt;0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P&lt;0.01), cooking loss (P&lt;0.05). Dose of 3 mg/kg WB in thigh and breast meat has the best quality and the organoleptic quality of the combination of papain injection of 3 mg/kg WB in breast meat and 2 mg/kg WB in thigh meat has the best quality.</p><p>Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production<br />laying hen meat</p>

scholarly journals The Effects of Satay Marination on Three Beef Muscle Types

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Choon Y Cheok ◽  
Nyuk L Chin ◽  
Yus Aniza Yusof ◽  
Siti Mazlina Mustapa Kamal ◽  
Awis Q Sazili
Keyword(s):  
Weight Gain ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Distilled Water ◽  
Brine Solution ◽  
Significant Difference ◽  
Muscle Types ◽  
Beef Muscle

The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice plus salt and satay marinade for 180 minutes. The weight gain of ST muscles were significantly higher (P < 0.01) than the BR muscles in brine solution, tamarind juice plus salt and satay marinade, while ST and BF muscles did not differ significantly (P > 0.01) in all the five treatments. For cooking loss, muscle types did not show a significant difference (P > 0.01) in all marinating treatments except for BR and ST muscles in tamarind juice (P = 0.00023). The presence of salt in tamarind juice gave better results in tenderising ST muscles than using tamarind juice alone.

scholarly journals Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

2021 ◽  
Vol 72 (1) ◽  
pp. 2669
Author(s):  
H USTUNER ◽  
S ARDICLI ◽  
O ARSLAN
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Beef Quality ◽  
Significant Difference ◽  
Meat Colour ◽  
Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

scholarly journals EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY

2017 ◽  
Vol 10 (2) ◽  
pp. 33-44
Author(s):  
Maja Ivić ◽  
Marija Jokanović ◽  
Natalija Džinić ◽  
Vladimir Tomović ◽  
Snežana Škaljac ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Breast Meat ◽  
Color Properties ◽  
Lower Shear ◽  
Yield And Quality

Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).

scholarly journals Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir

2017 ◽  
Vol 9 (2) ◽  
pp. 82
Author(s):  
Dhiah Putri Utami ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Cooking Time ◽  
Ananas Comosus ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Post Production ◽  
Water Holding

<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P&lt;0.01) and tensile strength (P&lt;0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.</p><p>Key words: pineapple extract, cooking time, meat, post production duck, physical quality</p>

scholarly journals Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle

2015 ◽  
Vol 44 (5) ◽  
pp. 58-63
Author(s):  
B Agbeniga ◽  
EC Webb
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Cooking Loss ◽  
Temperature Profiles ◽  
Group 12 ◽  
Significant Difference ◽  
Water Holding

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attributes of cattle slaughtered by Kosher vs. conventional slaughter methods. Carcass pH and temperature profiles over a 24 h post mortem (pm) period, meat shear force and water holding capacity were investigated in feedlot type cattle of comparable weights and breed types. Results showed that the combined effects of slaughter methods did not influence the meat quality attributes, but there were differences within the slaughter groups. The effect of ES on carcass pH lasted longer within the conventionally slaughtered group (12 h), than in the Kosher slaughter group (6 h). Muscle samples from the ES groups for both slaughter methods were more tender. Electrical stimulation also had a significant effect on the cooking loss from Kosher meat, while there was no significant difference in meat from the conventional slaughter methods. The results show that ES influences certain meat and carcass quality attributes of cattle, based on the way cattle were slaughtered.Keywords: Carcass pH, cooking loss, drip loss, electrical stimulation, shear force, slaughter technique

scholarly journals Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current

1996 ◽  
Vol 5 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Petri A. Papinaho ◽  
Daniel L. Fletcher
Keyword(s):  
Shear Force ◽  
Geographical Area ◽  
Electrical Current ◽  
Cooking Loss ◽  
Processing Plant ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Breast Meat ◽  
Potential Market ◽  
Broiler Breast

Experiments were conducted to determine the relationships between deboning time and broiler breast meat quality, as determined by objective meat tenderness, pH, color and cooking loss. All birds were processed in a European commercial processing plant using a high current, constant voltage stunning system and air chilling. According to a modified Mitscherlich response equation, pH values reached their ultimate value by 5.77 h post-mortem, with an asymptotic 95 % confidence interval of 5.72 h-5.81 h post-mortem. The shear force data, which were analyzed using a logistic model, suggested that broiler breast fillets should be aged intact on the carcass for 10.58 h, 5.94 h or 2.28 h to guarantee that over 95 % of the fillets reach Allo-Kramer shear forces of 8.0, 9.0 or 11.0 kg/g, respectively. Since acceptable meat tenderness values vary with country, geographical area, or consumer groups, acceptable ranges should be determined according to potential market demands. No relationships between deboning time and fresh meat color or cooking loss was found.

Ineffectiveness of Three Added Mold Species to Enhance the Rapid Aging of Beef

1988 ◽  
Vol 51 (2) ◽  
pp. 126-129 ◽  
Author(s):  
A. W. KOTULA ◽  
S. G. CAMPANO ◽  
D. M. KINSMAN
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Work Force ◽  
Cooking Time ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Significant Difference

Paired beef short loin sections from four U.S. Good and four U.S. Choice carcasses were used to determine the effects of the mold Thamnidium elegans on cooking and palatability characteristics. The longissimus muscle from each section was treated with mold spores and aged for 2 or 4 d or left untreated and aged for 2 or 14 d at 4°C. Sensory panel ratings revealed that mold treatment had no significant effect (P&lt;0.05) on tenderness, juiciness, detectable connective tissue amount, or beef flavor intensity of the loins aged for 2 d. Thawing loss, cooking loss, cooking time, Instron shear force and work force values were not affected (P&gt;0.05) by treatment with T. elegans. Aging untreated meat for 14 d significantly improved (P&lt;0.05) sensory panel ratings for tenderness. No significant difference (P&gt;0.05) was noted between mold treatments (2 and 4 d) when compared to the 14-d untreated aging, for beef flavor intensity, detectable connective tissue amount, shear and work force values. Significant grade effects were noted with U.S. Choice samples having higher (P&lt;0.05) sensory panel ratings for juiciness and beef flavor intensity, and decreased (P&lt;0.05) ratings for connective tissue amount when compared with U.S. Good samples. The data indicate that treatment of sub-primal cuts with T. elegans has little or no effect on palatability and cooking characteristics.

scholarly journals Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir

2017 ◽  
Vol 9 (2) ◽  
pp. 82 ◽  
Author(s):  
Dhiah Putri Utami ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Cooking Time ◽  
Ananas Comosus ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Post Production ◽  
Water Holding

<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P&lt;0.01) and tensile strength (P&lt;0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.</p><p>Key words: pineapple extract, cooking time, meat, post production duck, physical quality</p>

scholarly journals Assessment of the Health Behaviours and Value-Based Health Analysis of People Aged 50+ Who Were Hospitalized Due to Cardiovascular Disease

2021 ◽  
Vol 18 (8) ◽  
pp. 4221
Author(s):  
Izabela Gąska ◽  
Katarzyna Sygit ◽  
Elżbieta Cipora ◽  
Marian Sygit ◽  
Anna Pacian ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Statistical Analysis ◽  
Eating Habits ◽  
Health Behaviours ◽  
Public Health Care ◽  
Health Practices ◽  
Body Parts ◽  
Significant Difference ◽  
Health Care Unit ◽  
Student’S T

Introduction: The basic determinant of healthy behaviour—among other human behaviours—is the fact that it consistently affects health. Nowadays, health behaviour studies are considered to be an important method of measuring the health of a population. Objective: To assess the health behaviours and value-based health analysis of people aged 50+ who were hospitalized due to cardiovascular disease, depending on the selected descriptive variables. Materials and methods: The study was conducted between April 2018 and December 2018 among 411 subjects aged 50+ who were hospitalized due to cardiovascular disease at the Independent Public Health Care Unit in Sanok (Podkarpackie voivodship in Poland). The method used in the study was a diagnostic survey. The study used the authors’ survey questionnaire and two standardized tests: Inventory of Health-Related Behaviour (IHB) and List of Health Criteria (LHC). A statistical analysis was carried out in the R program, version 3.5.1. The obtained results were subjected to thorough statistical analysis using the following tests: Student’s t, Mann–Whitney U, ANOVA, Kruskal–Wallis, Fisher’s Least Significant Difference (LSD), Pearson, and Spearman. Results: The strongest correlation between health status and health behaviours (according to the IHB questionnaire) was in the area of ‘health practices’, while the lowest correlation was found in the areas of ‘correct eating habits’ and ‘preventive behaviours’. Based on the LHC questionnaire, the most important health criteria according to the subjects were ‘not feeling any physical ailments’; ‘having all body parts functional’; ‘feeling well’; ‘eating properly’; and ‘infrequent need of going to the doctor’. A positive correlation was found in the group of respondents where the ‘preventive health behaviours’ were more intense; herein, the more important criterion for the respondents was ‘eating properly’. Conclusions: Respondents aged 50+ and hospitalized for cardiovascular diseases indicated (based on the IHB questionnaire) that health behaviours in the area of ‘health practices’ had the strongest correlation with their health, while the lowest correlation was found in the areas of ‘correct eating habits’ and ‘preventive behaviours’. According to the respondents, the most important criteria determining health (according to the LHC questionnaire) included ’not feeling any physical ailments’; ‘having all body parts functional’; ‘feeling well’; ‘eating properly’; and ‘infrequent need of going to the doctor’. Based on the information collected from the respondents, it was found that the most important criteria determining health depended on selected descriptive variables, such as age, gender, place of residence, education, and marital status.

Sign in / Sign up

Export Citation Format

Share Document