scholarly journals Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2565
Author(s):  
Sol-Hee Lee ◽  
Hack-Youn Kim
Keyword(s):  
South Korea ◽  
Electronic Nose ◽  
Water Holding Capacity ◽  
The Other ◽  
Sensory Characteristics ◽  
Distribution Method ◽  
Organoleptic Characteristics ◽  
Spent Hen ◽  
Consumption Rates ◽  
Water Holding

This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens.

scholarly journals Changes in the Tenderness, Water Holding Capacity and Protein Extractability of the Broiler and Spent Hen Muscles during Storage

1975 ◽  
Vol 28 (9) ◽  
pp. 509-511 ◽  
Author(s):  
Atsushi SUZUKI ◽  
Kenji SATO ◽  
Hitoshi HAYASHI ◽  
Yutaka KOSUGI ◽  
Yoshinobu NONAMI
Keyword(s):  
Water Holding Capacity ◽  
Spent Hen ◽  
Water Holding ◽  
Protein Extractability

scholarly journals The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

2021 ◽  
pp. 112-120
Author(s):  
Aris Sri Widati ◽  
Djalal Rosyidi ◽  
Lilik Eka Radiati ◽  
Happy Nursyam
Keyword(s):  
Crude Protein ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Sensory Characteristics ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Instrumental Color ◽  
Water Holding ◽  
Eucheuma Cottonii

The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed our addition was very significant (P<0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P<0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced ber content.

Dry potato extract improves water holding capacity, shelf life, and sensory characteristics of beef patties

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 129-130
Author(s):  
M. Colle ◽  
R.P. Richard ◽  
M.J. Colle ◽  
W.I. Loucks ◽  
S.J. Gray ◽  
...  
Keyword(s):  
Shelf Life ◽  
Water Holding Capacity ◽  
Sensory Characteristics ◽  
Beef Patties ◽  
Potato Extract ◽  
Water Holding

scholarly journals Is Meat of Breeder Turkeys so Different from That of Standard Turkeys?

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 8 ◽  
Author(s):  
Pascal Chartrin ◽  
Thierry Bordeau ◽  
Estelle Godet ◽  
Karine Méteau ◽  
Jean-Christian Gicquel ◽  
...  
Keyword(s):  
Body Weight ◽  
Sexual Dimorphism ◽  
Water Holding Capacity ◽  
The Other ◽  
Male And Female ◽  
Physiological Stage ◽  
Males And Females ◽  
Sensorial Quality ◽  
Water Holding

The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 birds per sex and per physiological stage). The breeder turkeys were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The standard turkeys were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys, whereas the meat of male breeders was clearly distinguishable, particularly by displaying lower tenderness and water holding capacity.

Pre-slaughter social activity of young bulls relating to the occurrence of dark-cutting beef

1988 ◽  
Vol 46 (2) ◽  
pp. 153-161 ◽  
Author(s):  
C. Franc ◽  
L. Bartoš ◽  
Z. Hanyš ◽  
Z. Tomeš
Keyword(s):  
Social Interactions ◽  
Social Activity ◽  
Water Holding Capacity ◽  
The Other ◽  
Longissimus Dorsi ◽  
Agonistic Interactions ◽  
Ph Values ◽  
Muscle Ph ◽  
Light Reflectance ◽  
Water Holding

AbstractTwenty bulls of three different breeds were tethered individually from 5 months until slaughter at 21 months. On the day of slaughter, the bulls were divided into groups of five animals, transported and then released in a pen. The first bull of the group was slaughtered 60 or 110 min after regrouping. Subsequent bulls were slaughtered individually at 50-min intervals. Social interactions among the bulls were recorded. Muscle pH, light reflectance values and water-holding capacity were measured in samples of m. longissimus dorsi. These characteristics showed correlations with the amount of non-agonistic social activity in which a bull had been involved before slaughter. The characteristics were also correlated with the number of agonistic interactions. Whether a bull was behaving as a dominant or a submissive animal did not influence the incidence of dark-cutting meat as judged by pH values. On the other hand, light reflectance values and water-holding capacity were correlated with the number of passive agonistic interactions (i.e. how many times a bull was attacked) and considerably less with the number of active interactions (number of attacks by the bull). The incidence of butting was not significantly related to muscle characteristics but mounting was significantly correlated with them.The study indicates that dark-cutting beef is primarily caused by physically exhausting activities such as mounting, and further modified by stress-inducing social interactions.

scholarly journals Physico-chemical properties of probiotic yoghurt produced with transglutaminase

2007 ◽  
pp. 45-52 ◽  
Author(s):  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Mirjana Djuric ◽  
Mirela Ilicic ◽  
Katarina Durakovic
Keyword(s):  
Chemical Composition ◽  
Starter Culture ◽  
Skim Milk ◽  
Chemical Properties ◽  
Enzyme Activation ◽  
Water Holding Capacity ◽  
Laboratory Scale ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Water Holding

The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.

scholarly journals Development of technology for functional products on basis of vegetable and fish raw materials

2016 ◽  
Vol 187 (4) ◽  
pp. 254-260
Author(s):  
Valeria A. Potapova ◽  
Olga Ya. Mezenova
Keyword(s):  
Thermal Treatment ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Water Holding Capacity ◽  
Technological Properties ◽  
Organoleptic Characteristics ◽  
Treated Fish ◽  
Size Of Particles ◽  
Safety Indices ◽  
Water Holding

Influence of the time of thermal treatment of sardinella backbones on organoleptic characteristics, water-holding capacity, and size of particles for the minced bones is investigated. Rational parameters for the thermal treatment of backbones are determined. Effect of vegetable additives of Jerusalem artichoke on functional and technological properties of the minced bone systems is examined. Safety indices of the food produced from thermally treated fish wastes are evaluated.

scholarly journals Vine water status as a parameter of the « terroir » effect under the non-irrigated conditions of the Vaud viticultural area (Switzerland)

OENO One ◽  
2011 ◽  
Vol 45 (3) ◽  
pp. 139 ◽  
Author(s):  
Jean-Sébastien Reynard ◽  
Vivian Zufferey ◽  
Geneviève-Clara Nicol ◽  
François Murisier
Keyword(s):  
Soil Water ◽  
Water Status ◽  
Water Holding Capacity ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Natural Factor ◽  
Soil Water Holding Capacity ◽  
Close Relationship ◽  
The Impact ◽  
Water Holding

<p style="text-align: justify;"><strong>Aims</strong>: The aim of the study was to assess whether, for vineyards in Vaud (Switzerland), vine water status might be a major natural factor in determining wine sensory characteristics, i.e., responsible for the so-called « terroir » effect.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: The impact of vine water status on fruit and wine characteristics was examined for 23 non-irrigated locations with different soil water holding capacities during three seasons (2007-2009). In 2009, a close relationship was observed between δ<sup>13</sup>C and soil water holding capacity. Furthermore, the level of vine water status influenced both fruit and wine composition. Berry weight was strongly correlated to vine water status. The highest grape soluble solids content (SSC) at harvest was reached when water deficit was mild. Wine colour was related to vine water status: wine made from grapevines with low water status showed a significantly higher colour density. However, sensory analysis did not discriminate between wines from different water conditions.</p><p style="text-align: justify;"><strong>Conclusion</strong>: In a dry year like 2009, vine water status was related to soil water holding capacity and determined grape and wine characteristics. However, no clear relationship was observed between wine sensory characteristics and vine water status.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study confirms the importance of soil in determining grape and wine characteristics through its effect on vine water status.</p>

Effect of process variables on the functional properties of seven beef cuts

2008 ◽  
Vol 48 (7) ◽  
pp. 847
Author(s):  
M. M. Farouk ◽  
C. Podmore
Keyword(s):  
Electrical Stimulation ◽  
New Zealand ◽  
Functional Properties ◽  
Cold Storage ◽  
Emulsion Stability ◽  
Water Holding Capacity ◽  
The Other ◽  
Process Variables ◽  
Cull Cows ◽  
Water Holding

The effects of electrical stimulation, boning (hot or cold), storage (chilled or frozen) and meat cut type on the composition and functional properties of seven New Zealand export cuts (brisket, blade, bolar, inside round, knuckle, outside round and rump) from cull cows were investigated. Cut type, but not processing, affected lean composition (P < 0.001). Chilled cuts had a higher pH and water holding capacity, and a more stable colour relative to frozen cuts. The brisket, blade and rump had a higher water holding capacity compared with the other cuts. Cooked batters from chilled cuts had higher torsion stress, strain and emulsion stability compared with cooked batters from frozen cuts. Chilled bolars and outside rounds produced stronger and more cohesive gels, whereas chilled briskets produced the weakest and least cohesive gels. Cooked batter from electrically stimulated cuts had lower emulsion stability than that from unstimulated cuts. Data from the present study can be used to differentiate or group the seven cuts on the basis of their composition and functional properties in raw or cooked form for the purpose of adding value.

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