scholarly journals Postmortem Changes in pH, Color, Drip Loss, and Non-Protein Nitrogen in Beef Liver and Lungs During Storage in Refrigerator

2020 ◽  
Vol 8 (3) ◽  
pp. 56-63
Author(s):  
Denny Lukman ◽  
Herwin Pisestyani ◽  
Hadri Latif ◽  
Etih Sudarnika ◽  
Mirnawati Bachrum
Keyword(s):  
Confidence Interval ◽  
Ph Value ◽  
Observation Time ◽  
Postmortem Changes ◽  
Traditional Food ◽  
Drip Loss ◽  
Liver Sample ◽  
Protein Nitrogen ◽  
Beef Liver ◽  
B Values

Beef offal are consumed by people in some countries specifically in Asia.  Beef liver and lungs are favorite food which are used as meat in traditional food.  The objective of this study was to determine the postmortem changes in pH, color, drip loss, and non-protein nitrogen (NPN) content in beef liver and lungs during storage in refrigerator (3-4 ºC) until 5 d (120 h) after slaughter.  The beef liver and lungs were collected from the abattoir and transported in cool box (<7 ºC) to the laboratory within 3 hours.  The samples size of beef liver and lungs were 20 for each observation time.  In the laboratory the beef liver and lungs were measured directly for pH value, color (L*, a*, and b*), drip loss, and NPN content at 4 h postmortem (pm) and afterwards every beef liver sample was sliced into 5 pieces of 100-120 g and stored in chiller of 3-4 ºC.  The measurement of pH, color (L*, a*, and b* values), drip loss, and NPN content were conducted at 4 h, 24 h, 48 h, 72 h, 96 h, and 120 h postmortem.  Data were analyzed descriptively and by comparing the 95% confidence interval of mean of each observation.  The results showed that pH, color, drip loss, and NPN content in beef lungs were higher than the values in beef liver.  The pH of beef liver and lungs declines until 96 h pm and 48 h pm, respectively.  The L*, a*, and b* values of beef liver and lungs increased in general during storage.  Drip loss and NPN in beef liver and lungs tended to increase significantly during storage.   From this study the pH value and NPN can be used to determine the freshness of beef liver and lungs.

scholarly journals Artificial rearing of pigs

1980 ◽  
Vol 44 (2) ◽  
pp. 161-170 ◽  
Author(s):  
M. J. Newport ◽  
H. D. Keal
Keyword(s):  
Nucleic Acids ◽  
Crude Protein ◽  
Ph Value ◽  
Skim Milk ◽  
Live Weight ◽  
Single Cell Protein ◽  
Soya Bean ◽  
Cell Protein ◽  
Milk Diet ◽  
Protein Nitrogen

1. Spray-dried diets were prepared containing (g/kg): dried skim-milk 665, dried whey 65, soya-bean oil 270 (diet U); or single-cell protein (Pruteen; SCP) 308, dried whey 440, soya-bean oil 252 (diet X). The diets had a crude protein (nitrogen × 6·25) content (g/kg) of 250 (diet U) and 240 (diet X), excluding nucleic acids (36 g/kg) in diet X.2. The diets were reconstituted (200 g dry matter/l) and mixtures of diets U and X prepared to give diets supplying 0 (diet U), and approximately 400 (diet V), 600 (diet W) and 800 (diet X) g crude protein from SCP/kg total protein. All diets were supplemented with vitamins, and minerals to equalize the calcium, phosphorous, sodium and potassium concentrations.3. Pigs weaned at 2 d of age were given the diets at hourly intervals on a scale based on live weight. At 28 d age the experiment was terminated and pigs killed 1 h after a feed for a study of protein digestion. Polyethylene glycol (PEG) was fed in the diets (0.5 g/l) for 24 h before slaughter.4. Performance of pigs fed on diet V was as good as on the all-milk diet U. Greater levels of replacement by SCP (diets W and X) reduced performance. Mortality was greater on the all-milk diet, but protein source had no effect on the incidence of scouring. N retention (g/d per kg live weight) was similar for all diets but declined with age.5. SCP appeared to stimulate secretion of pepsin and chymotrypsin, and reduced the pH value in digesta in the stomach. Enzyme adaptation may have been insufficient to digest high levels of SCP in the diet, and together with the decreased transit time observed using PEG as a marker, may account for the poorer performance when 600 or 800 g/kg milk protein was replaced.6. Nucleic acids from SCP were metabolized and not retained for tissue synthesis. Allantoin excretion accounted for 75% of the theoretical maximum for complete excretion of nucleic acids, and uric acid excretion was also increased.

scholarly journals Dietary effects of oregano (Origanum vulgaris L.) plant or sweet chestnut (Castanea sativa Mill.) wood extracts on microbiological, chemical-physical characteristics and lipid oxidation of cooked ham during storage

2015 ◽  
Vol 4 (4) ◽  
Author(s):  
David Ranucci ◽  
Dino Miraglia ◽  
Massimo Trabalza-Marinucci ◽  
Gabriele Acuti ◽  
Michela Codini ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Ph Value ◽  
Control Diet ◽  
Castanea Sativa ◽  
Microbial Count ◽  
B Values ◽  
Sweet Chestnut ◽  
Cooked Ham ◽  
Chestnut Wood

The aim of this study was to evaluate the dietary effect of feeding pigs with diets enriched with sweet chestnut wood (<em>Castanea sativa</em> Mill.) or oregano (<em>Origanum vulgaris</em> L.) extract on the microbiological and chemical characteristics of cooked pork ham. Three groups of 10 pigs were fed with a control diet (CTRL), with the CTRL diet enriched with 0.2% of oregano extract (OR) and with the CTRL diet enriched with 0.2% of sweet chestnut wood extract (SCW), respectively. Six cooked hams per group were produced, sliced and packaged under a modified atmosphere (N2:CO2=80:20) and stored at refrigeration temperature (4±1°C). Three packages per cooked ham were sampled for analyses at three different storage times (0, 10 and 20 days). At day 0 time, antioxidant capacity of the products (ORACFL assay) and chemical composition were performed. At each sampling time, from all the samples the following analyses were performed: Total Microbial Count (TMC), Lactic Acid Bacteria count (LAB), <em>Enterobacteriaceae</em> count, <em>Listeria monocytogenes</em>, pH value, colour coordinates (L*, a*, b*), total basic volatile nitrogen (TBVN) and thio-barbituric reactive substances (TBARs) determinations. No differences in TMC, LAB and <em>Enterobacteriaceae</em> count, pH, TBVN, chemical composition and L* values were registered between the three groups at all the sampling times considered. No <em>Listeria monocytogenes</em> was detected in the samples tested. Significant differences were registered for ORACFL at 0 days, a* and b* values and TBARs value at 10 and 20 days of storage, with higher values for ORAC<sub>FL</sub>, a* and b* values and lower values for TBARs in SCW and OR than CTRL. No antimicrobial effect could be recorded for OR and SCW but a higher oxidative stability, also highlighted by the colour maintenance, was observed in both OR and SCW.

scholarly journals The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

2017 ◽  
Vol 6 (6) ◽  
pp. 83
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Initial Moisture Content ◽  
Coconut Oil ◽  
Thiobarbituric Acid ◽  
Control Treatment ◽  
Drip Loss ◽  
Pork Fat ◽  
Tbars Values ◽  
Cold Pressed

The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3°C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staphylococcus aureus, and sensory analysis. The initial moisture content of fresh sausage in this experiment ranged from 63.44 to 65.67%. Fresh sausage with 20% CPCO inhibited the growth of aerobic bacteria and obtained the highest TBARS values (4.25 mg MDA/kg) compared to the control treatment. In addition, fresh sausage (10% pork fat and 10% CPCO) decreased the % drip loss, pH value and obtained the highest overall rating (6.45) of sensory testing (n = 75). No E. coli and S. aureus were found in this study for 14 d at 3°C.

scholarly journals Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

2012 ◽  
Vol 56 (3) ◽  
pp. 403-409 ◽  
Author(s):  
Jarosław Wyrwisz ◽  
Andrzej Półtorak ◽  
Magdalena Zalewska ◽  
Robert Zaremba ◽  
Agnieszka Wierzbicka
Keyword(s):  
Connective Tissue ◽  
Near Infrared ◽  
Ph Value ◽  
Infrared Spectrometry ◽  
Physical Parameters ◽  
Drip Loss ◽  
Meat Composition ◽  
Texture Parameters ◽  
Colour Parameters ◽  
Tissue Contents

Abstract The aim of this study was to analyse the correlation between basic meat composition (water, protein, fat, and connective tissue contents), pH value, and physical parameters (texture and colour, drip loss) of selected beef muscles. Five different muscles (LTH, SEM, SET, PSM, TRI) from 20 carcasses were examined. Measurements of the basic meat composition were conducted using a near infrared spectrometry method, colour parameters in L*a*b system, and texture parameters. Drip loss correlated strongly negatively with the pH value. Depending on the muscle type, the correlation ranged -0.601≤r≤-0.282, whereas drip loss correlated moderately positively with connective tissue content. The most significant positive correlation (r≈0.67) between hardness, tenderness, and fat content was noted in the SEM. Colour parameters strongly depended on pH values (-0.831≤rL*≤-0.338; - 0.828≤ra*≤-0.542; -0.912≤rb*≤-0.719) and to a lesser extent on the content of connective tissue.

scholarly journals Genetic relationship of drip loss to further meat quality traits in purebred Piétrains

2007 ◽  
Vol 50 (1) ◽  
pp. 84-91 ◽  
Author(s):  
N. Borchers ◽  
G. Otto ◽  
E. Kalm
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Quality Criterion ◽  
Testing Procedure ◽  
Drip Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Meat Quality Traits ◽  
Total Data ◽  
Important Quality

Abstract. Drip loss is an important quality criterion for the meat processing industry and also the consumer. Therefore this characteristic is discussed as a target trait for breeding schemes. In this study the EZ-DripLoss method was implemented in a routine testing procedure to determine drip loss regularly at 48 hours post mortem. As further meat quality traits conductivity and meat brightness were recorded at 24 hours post mortem. Additionally, pH value was measured at 45 minutes post mortem in the loin muscle and at 24 hours post mortem in the loin and in the ham. Reflectance was adopted from the FOM-protocol of the abattoir. For the estimation of the genetic parameters the determined percentage drip losses were logarithmicly transformed to get nearly normal distributed values. In total data of 2337 purebred Piétrains were analysed from which 782 were investigated on drip loss. Heritability of drip loss was 0.34±0,04 and decreased on 0.14±0,04 when the influence of the MHSgene was corrected. Genetic correlation of drip loss to pH45 was rg = −0.91±0.03, to pH24 (loin) rg = −0.72±0.04, to pH24 (ham) rg = −0.41±0.06, to conductivity rg = 0.93±0.02, to meat brightness rg = −0.87±0.03, and to reflectance rg = 0.63±0.07. Considering MHS-genotype the corresponding correlations were rg = −0.66±0.11, rg = −0.72±0.09, rg = −0.50±0.10, rg = 0.74±0.09, rg = −0.64±0.11, and rg = 0.13±0.13.

Complex Dyeing of Antheraea pernyi Silk with Natural Indigo and Brazilwood

2011 ◽  
Vol 175-176 ◽  
pp. 667-671
Author(s):  
Yan Hua Lu ◽  
Zhao Dan Yang ◽  
Xu Hao
Keyword(s):  
Ph Value ◽  
Silk Fabric ◽  
Single Factor ◽  
Color Strength ◽  
B Values ◽  
Antheraea Pernyi ◽  
Washing Fastness ◽  
Molecule Reaction ◽  
Dyeing Process

To increase the color spectra, two kinds of vegetable dyes of natural indigo and brazilwood were selected for the complex dyeing of Antheraea pernyi (A. pernyi) silk fabric. Based on the structures of the two vegetable dyes, the mechanism of molecule reaction and the principle of the complex dyeing were analysized. The dyeing process was performed on the silk samples with natural indigo before brazilwood, and the optimum dyeing technique was determined by single factor. Based on K/S (color strength), a and b values (index for color style), the effects of the amount of brazilwood, pH value and temperature on the index for color style were discussed. The results showed that the dyeing shade was affected greatly by the concentration of brazilwood, and a series colors including green and grey could be obtained by the dyeing process. It was also found that the complex dyeing process provided A. pernyi silk fabric with the similar rubbing fastness and washing fastness of more than 3 or equal 3.

Effect of Artificial Saliva with Fluoride Ions on the Color of Ti-Porcelain

2010 ◽  
Vol 105-106 ◽  
pp. 572-575
Author(s):  
Hai Tao Wu ◽  
Hai Yan Shang ◽  
Li Tong Guo ◽  
Jian Feng Yang ◽  
Tian Wen Guo
Keyword(s):  
Hydrofluoric Acid ◽  
Oral Fluid ◽  
Ph Value ◽  
Artificial Saliva ◽  
Fluoride Ions ◽  
B Values ◽  
Color Changes ◽  
Lack Of Information ◽  
Color Data ◽  
Opaque Body

In the acidic oral environments containing fluoride ions, hydrofluoric acid (HF) would form and affect the color of Titanium porcelain crown, but there is a lack of information on how color is affected by this oral fluid. The purpose of this study was to investigate the effects of various artificial saliva simulating oral environments in the presence of fluoride ions with different pH value on the color of self-made dental opaque, body porcelain, belonging to the Na2O-K2O–MgO–CaO–Al2O3–SiO2 glass system. Disc-shaped specimens, 5 mm diameter and a 2-mm thickness, were made by firing. Specimens were immersed in artificial saliva in the presence of fluoride ions with different pH value for 7, 14, 21 days, and then the color of the specimens was compared with the color of the initial specimen. The interactions were present in L*a*b* values between pH value and the day of immersion. The changes in L*a*b* color data as the day of immersion and pH value increased were revealed, which can resulted in perceptual color changes in L*a*b* color parameters.

scholarly journals Effect of Slaughter Body Weight on Postmortem Changes in pH Value, Glycogen, Lactic Acid and Nucleotides of Longissimus Muscle in Holstein Steers

1990 ◽  
Vol 61 (5) ◽  
pp. 385-385
Author(s):  
Shinobu OZAWA ◽  
Tsunekichi KOISHIKAWA ◽  
Koichi CHIKUNI ◽  
Mitsuru YOSHITAKE
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Ph Value ◽  
Postmortem Changes ◽  
Longissimus Muscle

scholarly journals The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

2021 ◽  
Vol 16 (2) ◽  
pp. 105-116
Author(s):  
Peni Patriani ◽  
Harapin Hafid
Keyword(s):  
Ph Value ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Physical Quality ◽  
Fresh Fish ◽  
Randomized Design ◽  
Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

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