scholarly journals Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1936
Author(s):  
Zahra B. Naqvi ◽  
Peter C. Thomson ◽  
Michael A. Campbell ◽  
Sajid Latif ◽  
Jerrad F. Legako ◽  
...  
Keyword(s):  
Biceps Femoris ◽  
The Elderly ◽  
Physicochemical Characteristics ◽  
Physical Characteristics ◽  
Cooking Time ◽  
Eating Quality ◽  
Physical Measurements ◽  
Injection Treatment ◽  
Ginger Powder ◽  
Sous Vide

This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.

The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108491
Author(s):  
Cristina Botinestean ◽  
Mohammad Hossain ◽  
Anne Maria Mullen ◽  
Joe P. Kerry ◽  
Ruth M. Hamill
Keyword(s):  
Meat Products ◽  
Cooking Time ◽  
Technological Characteristics ◽  
Sous Vide

scholarly journals Influence of feeding systems on selected beef quality and sensory attributes

2020 ◽  
Vol 49 (6) ◽  
pp. 1158-1173
Author(s):  
E Moholisa ◽  
P.E. Strydom ◽  
I Van Heerden ◽  
A Hugo
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
Classification Systems ◽  
Moisture Loss ◽  
Eating Quality ◽  
Beef Industry ◽  
Longissimus Lumborum ◽  
Meat Samples ◽  
Feeding Systems

Feeding systems and other factors associated with processing influence meat quality, and therefore sensory attributes. This study was conducted to assess the meat quality attributes of young grain-fed and older grass-fed steers that mostly affect consumer acceptability of beef. Eighty Bonsmara steers consisting of 20 each of A-age (0-tooth) grain-fed (AC) and grain-fed supplemented with zilpaterol (AZ), 20 each of grass-fed AB (1-2 teeth) and B-age (3 - 6 teeth) animals were used. This combination represented the typical feeding systems of South Africa and other countries using similar classification systems, therefore describes the typical feeding systems of the South African beef industry. The longissimus lumborum (LL), semitendinosus (ST), and biceps femoris (BF) muscles were tested for colour, moisture properties, lipid oxidation and sensory attributes. It was found that diet in combination with animal age influenced meat colour. Muscles of the older grass-fed steers were generally darker and duller (darker red) compared to muscles of young grain-fed animals. Moisture loss was consistently higher in zilpaterol supplemented meat samples compared to the feedlot controls, while muscles of the grass-fed animals had lower moisture loss. A sensory panel clearly distinguished between cuts of grain-fed (AZ and AC) and grass-fed carcasses (AB and B) on the grounds of flavour characteristic. The AB and B cuts scored higher for grassy, animal-like and rancid flavour overtones and lower for roasted flavour and sourness than AZ and AC grain-fed cuts. This indicated that typical flavours related to diet define expected eating quality. Keywords: age, grain, grass, meat quality, zilpaterol

Meat quality and chemical assessment of porcine longissimus dorsi within different muscle pH

2019 ◽  
Vol 59 (6) ◽  
pp. 1155 ◽  
Author(s):  
D. R. Kang ◽  
S. A. Belal ◽  
E. S. R. Cho ◽  
H. N. Kang ◽  
J. H. Jung ◽  
...  
Keyword(s):  
Amino Acids ◽  
Adenosine Diphosphate ◽  
Physicochemical Characteristics ◽  
Low Ph ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Isoleucine Leucine ◽  
High Ph ◽  
Longissimus Dorsi Muscle

This study was carried out to investigate the influence of pH on the Berkshire’s pork longissimus dorsi muscle, by comparing physicochemical characteristics in a high pH group (5.92 ± 0.02) and a low pH group (5.55 ± 0.03) on the basis of muscle pH24 h post-mortem. Fifteen pigs were assigned to each group (n = 15). The low pH group showed higher filter-paper fluid uptake, cooking loss and National Pork Producers Council marbling scores but did not significantly differ from the high pH group (P &gt; 0.05). The low pH group also showed higher Commission International de l’Eclairage L* and b*, drip loss, and shearing forces were significantly different from the high pH group. However, Commission International de l’Eclairage meat colour value (a*) and National Pork Producers Council colour were higher in the high pH group. The content of glutamic acid, threonine, and serine amino acids associated with a good flavour was higher in the high pH group. Also, amino acids associated with a bitter or poor flavour, such as valine, isoleucine, leucine, tyrosine, and histidine, was higher in the high pH group as well. The taste of umami was significantly (P &lt; 0.01) higher in the high pH group. Levels of the nucleotide compounds hypoxanthine and inosine tended to be higher (P &lt; 0.05) in the high pH group, whereas adenosine diphosphate levels were increased in the low pH group (P &lt; 0.05). It is concluded that pH of pork could be a good indicator of pork quality and related to factors influencing pork eating quality. As pH of pork is not only positively associated with physical traits of pork but also closely related to chemical traits of which higher free amino acids and nucleotides enhance pork quality.

Controlled-Atmosphere Storage of Pork Under Carbon Dioxide

1994 ◽  
Vol 57 (12) ◽  
pp. 1088-1093 ◽  
Author(s):  
R. A. HOLLEY ◽  
P. DELAQUIS ◽  
N. RODRIGUE ◽  
G. DOYON ◽  
J. GAGNON ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Weight Ratio ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Minor Effect ◽  
Psychrotrophic Bacteria ◽  
Physical Measurements ◽  
A Minor ◽  
Atmosphere Storage

Fresh pork loin slices were packaged under three different anoxic atmospheres (100% N2, 100% CO2 and 50% N2 + 50% CO2) and kept at two storage temperatures (−1°C and 4°C) and two pressures (1.0 and 1.2 atm.) in reusable, gas impermeable metal boxes. A gas headspace to meat weight ratio of &gt;31 per kg was maintained. Carbon dioxide concentrations were unchanged (controlled) during storage. Microbiological, biochemical and physical measurements were made during the 3-week storage period. While atmospheric pressure did not have a significant impact on shelf-life, samples stored at −1°C were satisfactory at 21 days in both CO2 treatments. Samples under N2 did not fare so well, showing higher levels of psychrotrophic bacteria after 18 days at −1°C and 14 days at 4°C. Samples kept in N2 at 4°C were spoiled within 2 weeks. Bacterial growth was slowest under 100% CO2, but samples stored under 50%–50% N2–CO2 at 4°C were also observed to be in good microbiological condition at 21 days of storage. Use of CO2-containing atmospheres provided more than 7 extra days of shelf-life at 4°C over that attainable under 100% N2. Shelf-life at −1°C was improved by 3 to 4 days over that at 4°C. Except for the length of time in storage, treatments had only a minor effect on pH, color, water holding capacity and shear force. These physicochemical characteristics were not factors which limited shelf-life.

scholarly journals The Impact of Pre-Slaughter Stress on Beef Eating Quality

Animals ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 612 ◽  
Author(s):  
Kate M.W. Loudon ◽  
Garth Tarr ◽  
Ian J. Lean ◽  
Rod Polkinghorne ◽  
Peter McGilchrist ◽  
...  
Keyword(s):  
Acute Stress ◽  
Rest Period ◽  
Biceps Femoris ◽  
Road Transport ◽  
Eating Quality ◽  
Sensory Score ◽  
Muscle Groups ◽  
Enzyme Markers ◽  
Mixed Groups ◽  
The Impact

The study evaluated the relationship between pre-slaughter stress, plasma biomarkers and consumer-evaluated eating quality of pasture raised beef cattle (n = 488). The design tested steer only, heifer only and mixed sex cattle with a comparison of direct kill versus a 14 day rest period in abattoir holding paddocks prior to slaughter. Experiment One sourced cattle from four farms and tested shipping and road transport. Experiment Two sourced cattle from four farms and tested a commercial saleyard pathway. The impact on treatment on untrained consumer eating quality scores were tested on five muscle groups, m. psoas major, m. longissimus dorsi lumborum, m. biceps femoris, m. semitendinosis, and m. infraspinatus. Across all muscles, a two-week rest period had the biggest improvement in sensory score. Mixed groups scored lower in the outside muscle than non-mixed groups. However, the mixing response was inconsistent in the eye round muscle and not significant in the other muscles. Plasma glucose and L-lactate indicated a marked acute stress response at slaughter with a small detrimental impact on consumer score. The muscle damage enzyme markers creatine kinase (CK) and aspartate aminotransferase (AST) were strongly associated with a lower meat quality score (MQ4). Neither β-hydroxybutyrate (βHB) nor non-esterified fatty acids (NEFA) were associated with MQ4, suggesting that fat mobilisation does not impact consumer sensory score.

The effects of age at slaughter, genotype and finishing system on the organoleptic properties and texture of bull beef from suckled calves

1998 ◽  
Vol 66 (2) ◽  
pp. 329-340 ◽  
Author(s):  
K. D. Sinclair ◽  
A. Cuthbertson ◽  
A. Rutter ◽  
M. F. Franklin
Keyword(s):  
Growth Rates ◽  
High Growth ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Post Mortem ◽  
Beef Tenderness ◽  
Standard Product ◽  
Longissimus Lumborum ◽  
Age Limit ◽  
The Uk

AbstractAn experiment was devised to examine the effect of animal age at slaughter, within genotype and finishing system, on bull beef eating quality characteristics to assess the 15 month age limit imposed for bulls at slaughter by the Meat and Livestock Commission specification for improved beef eating quality. The experiment was a factorial design using bulls of two crossbred genotypes (Aberdeen Angus × and Charolais ×), offered two diets (silage-based and barley-based) and slaughtered at two abattoirs. Bulls were slaughtered from approximately 10 months of age on seven dates (ages) at 6-week intervals. Bulls given barley were slaughtered on date numbers 1 to 5 (43 to 67 weeks of age) and bulls given silage on date numbers 2 to 7 (49 to 79 weeks of age). On each slaughter date and at each abattoir the first four commercial steers which followed the bulls on the slaughterline and met the United Kingdom (UK) modal carcass specification R 4L were selected as abattoir, slaughter date and industry representative controls. At 48 h post mortem samples of m. longissimus lumborum; m. biceps femoris; and m. semimembranosus were recovered from all bull and steer carcasses, vacuum packed and stored at 2°C for a fiirther 12 days before freezing and subsequent assessment by a 12 member taste panel and texture analysis using a Warner Bratzler shear jig.Bulls achieved high growth rates during the finishing period averaging 1·22, 1·55, 1·41 and 1·98 kg/day for silage-fed Angus × bulls; barley-fed Angus × bulls; silage-fed Charolais × bulls; and barley-fed Charolais × bulls, respectively (s.e.d. = 0·08; P < 0·05). Age at slaughter had no significant effect on beef tenderness from young bulls in this study. Similarly, no significant differences in beef tenderness either between genotypes or diets were detected. Bulls, however, produced meat which had lower mechanical shear force values (10·2 v. 11·9 kg for m. biceps femoris; P < 0·001) and was considered to be more tender (P < 0·001), less flavoursome (F < 0·001) and more acceptable (P < 0·01) than that produced by steers.It was concluded that beef aged for 14 days post mortem and recovered from young bulls which have achieved high growth rates can be at least as good as that representative of the UK standard product. The 15-month age limit for bulls ensures that commercially produced bulls achieve high lifetime growth rates and will produce beef of a quality comparable with that achieved in this study.

The effects of two methods of increasing age at slaughter on carcass and muscle traits and meat sensory quality in pigs

2001 ◽  
Vol 72 (1) ◽  
pp. 87-94 ◽  
Author(s):  
B. Lebret ◽  
H. Juin ◽  
J. Noblet ◽  
M. Bonneau
Keyword(s):  
Growth Rate ◽  
Sensory Quality ◽  
Feeding Strategy ◽  
Average Daily Gain ◽  
Biceps Femoris ◽  
Carcass Composition ◽  
Eating Quality ◽  
Large White ◽  
Significant Difference ◽  
Ad Libitum

AbstractThe aim of this study was to investigate the effects of a 30-day increase in age of pigs slaughtered at 110 kg body weight (BW) on carcass and m. longissimus dorsi (LD) and m. biceps femoris (BF) traits, and meat sensory quality. A total of 60 pigs from two genotypes: synthetic line ✕ (Large White ✕ Landrace) (SL) and Duroc ✕ (Large White ✕ Landrace) (D) were used, each genotype containing five groups of six littermates (three castrated males and three females). At the average BW of 30 kg, littermates of the same sex were allocated to three groups. Pigs of group AL were offered ad libitum a standard growing-finishing diet (13·6 MJ/kg digestible energy, 9·5 g/kg of lysine) from 30 up to 110 kg BW. The R1 pigs received the same diet at 0·75 of the ad libitum intake of their AL littermates. The R2 pigs were submitted to both energy and protein restrictions in order to get the same growth rate as the R1 pigs and the same body composition as the AL pigs. Results were similar in both genotypes. In agreement with the protocol, age at slaughter was increased by 30 days in R1 and R2, and AL and R2 pigs had comparable carcass composition. Compared with AL, average daily gain was decreased in R1 and R2 pigs, and food efficiency was decreased in R2, but remained unaffected in R1 pigs. Intramuscular fat (IMF) concentration was decreased in the R1 pigs, especially in BF (15·5 v. 19·7 mg/g), while it was increased in the LD of the R2 pigs, particularly in the D animals (24·2 v. 17·4 mg/g), compared with AL pigs. Meat quality parameters (rate and extent of pH fall, reflectance and drip loss) were similar in the three feeding regimens. The taste panel did not find any significant difference between feeding regimens for tenderness, juiciness, flavour, flour sensation after mastication and mouth coating of the meat, despite the differences reported in IMF concentration. This suggests that, for the genotypes used in this experiment, an increase of 30 days in the age at slaughter greatly influences the carcass and/or the muscle chemical composition, depending on the feeding strategy applied to reduce the growth rate but does not strongly modify the meat eating quality.

scholarly journals Retorting conditions affect palatability and physical characteristics of canned cat food

2017 ◽  
Vol 6 ◽  
Author(s):  
Esther A. Hagen-Plantinga ◽  
Denmark F. Orlanes ◽  
Guido Bosch ◽  
Wouter H. Hendriks ◽  
Antonius F. B. van der Poel
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Physicochemical Characteristics ◽  
Physical Characteristics ◽  
Physical Parameters ◽  
Time Profiles ◽  
Temperature Time

AbstractThe effects of different temperature and time conditions during retorting of canned cat food on physicochemical characteristics and palatability were examined. For this purpose, lacquer cans containing an unprocessed loaf-type commercial cat food were heated in a pressurised retorting system at three specified temperature–time profiles (113°C/232 min, 120°C/103 min and 127°C/60 min) to equal a similar lethality (F0 value = 30). Physicochemical properties (viscosity, texture, particle size, pH) were determined, and a 10 d three-bowl palatability test was performed with ten European shorthair cats. Retorting at 113°C/232 min resulted in differences in all the physical parameters examined (<viscosity, firmness, adhesiveness, and > particle size). Significant pH differences were observed (6·53, 6·63 and 6·66 for T113/232, 120 and 127°C, respectively). Preference ratios were 0·38, 0·31 and 0·31 for T113/232, 120 and 127°C, respectively (P = 0·067). It can be concluded that different retorting temperature–time profiles with equal F0 value significantly affect physical characteristics and tended to affect palatability of moist cat food.

scholarly journals Karakteristik Fisikokimia Dan Organoleptik Kacang Hijau Instan Dengan Teknologi Pembekuan

2020 ◽  
Vol 17 (1) ◽  
pp. 37
Author(s):  
Ermi Sukasih ◽  
Kirana Sanggrami Sasmitaloka ◽  
Sri Widowati
Keyword(s):  
Vitamin B12 ◽  
Mung Bean ◽  
Freezing Temperature ◽  
Physicochemical Characteristics ◽  
Time Instant ◽  
Cooking Time ◽  
Sensory Characteristics ◽  
Freezing Time ◽  
Second Stage ◽  
Two Stages

<p>Kacang hijau memiliki tekstur yang sangat keras sehingga membutuhkan waktu pemasakan yang cukup lama. Kacang hijau instan diharapkan dapat menjadi solusi karena mampu mengurangi waktu rehidrasi menjadi lebih singkat. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pembekuan yang tepat untuk menghasilkan kacang hijau instan yang baik. Penelitian terdiri dari dua tahap, tahap pertama untuk menentukan lama perendaman dan waktu pemasakan yang optimal, sedangkan tahap kedua adalah untuk mengetahui pengaruh suhu dan waktu pembekuan terhadap karakteristik fisiko kimia kacang hijau instan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) non faktorial, dengan dua perlakuan, yaitu suhu pembekuan (-4,-12, dan -20°C) dan lama pembekuan (8, 16, dan 24 jam) dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa proses optimal dalam produksi kacang hijau instan yaitu perendaman dengan sodium sitrat 5% selama 3 jam dengan waktu pemasakan menggunakan panci bertekanan (10,29 Psi, 110°C), selama 3 menit. Suhu dan waktu pembekuan berpengaruh nyata terhadap tekstur, jumlah biji pecah, waktu rehidrasi, kadar air, protein dan karbohidrat pada selang kepercayaan 5%, sedangkan terhadap densitas kamba dan kadar abu tidak signifikan. Kacang hijau instan terbaik adalah dengan suhu pembekuan -4°C, selama 24 jam. Kacang hijau instan ini memiliki karakteristik waktu rehidrasi 7,4 menit, jumlah biji pecah 10,47%, <em>hardness </em>125,3 g/f dan densitas kamba 0,68 g/ml. Kacang hijau instan ini memiliki kadar air 6,67%, kadar abu 3,21% (bk), protein 24,47% (bk), karbohidrat 69,31% (bk), vitamin B12 131,74 ppm dan serat pangan sebesar 19,26%. Hasil uji sensori menunjukkan bahwa panelis menyukai warna dan tekstur dari kacang hijau instan.</p><p> </p><p><strong>Physicochemical and Sensory Characteristics of</strong> <strong>Instant Mung Beans with Freezing Technology.</strong></p><p>Mung beans have a very hard texture that requires a long cooking time. Instant mung beans are expected to be a solution because they can reduce the cooking time to be shorter. This research aims to obtain the optimum temperature and freezing time to produce good instant mung beans. The study consisted of two stages, the first stage was to determine the optimal soaking and cooking time process, and the second stage was to determine the effect of freezing temperature and duration on the physicochemical characteristics of instant mung beans. The experiment was used as a Randomized Complete Design (CRD) with treatments of freezing temperature (-4, -12, and -20°C) and duration (8, 16, and 24 hours), with three replications. The results showed that the optimal process in the production of instant mung beans was by soaking of 5% sodium citrate for 3 hours and cooking with 10.29 Psi and 110°C of temperature, for 3 minutes. The temperature of freezing and duration were significantly different for the texture, the number of broken seeds, cooking time, water content, protein, and carbohydrate (p&lt;0.01), while bulk density and ash content were not significant (p&lt;0.01). The best temperature and freezing time for instant mung bean was -4°C for 24 hours. Characteristics of instant mung bean produced were cooking time of 7.4 minutes, the number of broken seeds of 10.47%, the hardness of 125.3 g/f, and a density of 0.68 g/ ml. These product contain of water 6.67%, ash 3.21% (dB), protein 24.47% (dB), carbohydrate 69.31% (dB), vitamin B12 131.74 ppm and dietary fiber 19.26%. The sensory characteristics showed that panelists liked the color and texture of instant mung beans.</p>

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