Quality of ‘Semi-hot’ and Cold Boned, Vacuum-packaged Fresh Pork as Affected By Delayed or Immediate Chilling

1989 ◽  
Vol 52 (9) ◽  
pp. 650-654 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Sensory Quality ◽  
Sarcomere Length ◽  
Protein Denaturation ◽  
Large White ◽  
Bacteriological Quality ◽  
Sarcoplasmic Protein ◽  
Pig Carcasses ◽  
Landrace Pig ◽  
Vacuum Storage

In 3 experiments, 53 Large White/Dutch Landrace pig carcasses with a normal rate of glycolysis, were selected from a commercial slaughterline. All carcasses were subjected to an initial 45 or 80 min period of blastchilling at −25°C. Subsequently of each carcass, one side was stored at 2±2°C to be cold boned and vacuum packaged after 24 h (n=53). The other sides were ‘semi-hot’ boned after a further 1 1/2–2 1/2 h equilibration period (i.e. at 4–5 h post mortem at loin-pH and -temperatures of approximately 5.9 and 14°C, respectively), and vacuum-packaged. The ‘semi-hot’ boned loin muscles were either conditioned for 4 h at 6–10°C before further chilling (n=27) or stored at 1 ± 1°C immediately (n=26) as were all other primals. Where assessed, total carcass yield (∑ fat, bone, meat) after ‘semi-hot’ boning was approximately 0.8% higher than after cold boning. After 12 days of vacuum storage major sensory quality traits of the loin and the bacteriological condition of the shoulder were assessed. Generally, neither time of boning nor delayed chilling affected sarcomere length, shear force, panel preference for tenderness, degree of sarcoplasmic protein denaturation, color (L-values) or percentage of drip in vacuum. The bacteriological quality of the ‘semi-hot’ boned and cold boned shoulders was similar. It is concluded that ‘semi-hot’ boning of pig carcasses does not appreciably affect sensory and bacteriological quality or pork. Furthermore, it appears that conditioning at high temperatures is not essential to improve tenderness of ‘semi-hot’ boned pork loins.

scholarly journals Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period

2017 ◽  
Author(s):  
Arun Das ◽  
Thulasiraman Parkunan
Keyword(s):  
High Temperature ◽  
Meat Quality ◽  
Protein Denaturation ◽  
Protein Solubility ◽  
Drip Loss ◽  
Summer Period ◽  
Large White ◽  
Shock Proteins ◽  
Glycolytic Rate

Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about 38°C. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.

scholarly journals The Relation Between Intramuscular Fat Level in the Longissimus Muscle and the Quality of Pig Carcasses and Meat

2015 ◽  
Vol 15 (4) ◽  
pp. 1031-1041 ◽  
Author(s):  
Arkadiusz Pietruszka ◽  
Eugenia Jacyno ◽  
Maria Kawęcka ◽  
Wioletta Biel
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Longissimus Muscle ◽  
Large White ◽  
Muscle Area ◽  
Pig Carcasses ◽  
Imf Content

Abstract This study evaluated the effect of intramuscular fat (IMF) content on the quality of pig carcass and meat. One hundred and twenty right half-carcasses of crossbred pigs (Pietrain × Duroc boars and Polish Large White × Polish Landrace sows) from a commercial farm were divided into two groups depending on the content of IMF in the longissimus muscle (LM): LIMF - lower content (mean 2.05% IMF; 28 gilts and 30 barrows) and HIMF - higher content (mean 3.08% IMF; 32 gilts and 30 barrows) were used. Pigs with a higher IMF content in LM (HIMF group) had a significantly lower (P≤0.01) percentage of lean meat in carcass, loin muscle area, level of polyunsaturated fatty acids (PUFAs) and PUFAs/SFAs ratio, whereas backfat thickness, content of cholesterol in LM, levels of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were significantly greater (P≤0.01) than those in pigs with lower IMF content (LIMF group).

Bacteriological Quality of Aquacultured Freshwater Fish Portions in Prepackaged Trays Stored at 3°C

2001 ◽  
Vol 64 (9) ◽  
pp. 1399-1404 ◽  
Author(s):  
MARÍA-NIEVES GONZÁLEZ-RODRÍGUEZ ◽  
JOSÉ JAVIER SANZ ◽  
JESÚS A. SANTOS ◽  
ANDRÉS OTERO ◽  
MARÍA-LUISA GARCÍA-LÓPEZ
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Fecal Coliforms ◽  
Most Probable Number ◽  
Probable Number ◽  
Bacteriological Quality ◽  
Chemical Index ◽  
Antimicrobial Residues ◽  
Minimal Data

Fresh trout fillets and salmon slices packed in trays were obtained from two multinational chain supermarkets and evaluated for freshness and bacteriological quality immediately after packaging and during storage at 3°C. Initial aerobic counts at 30 and 25°C were significantly (P < 0.05) lower in trout fillets (5.27 ± 0.57 and 4.87 ± 0.80 log CFU/g, respectively) than in salmon slices, where levels in excess of 6 log CFU/g were found. In both products, initial Enterobacteriaceae counts were slightly higher than 3 log CFU/g and increased significantly during shelf life by approximately 3 log CFU/g. Most of the enterobacteria were identified as Citrobacter freundii, Hafnia alvei, and Enterobacter cloacae. On day 0, most probable number (MPN) counts of total and fecal coliforms were not significantly different, numbers of the latter group being approximately 4 MPN/g. Escherichia coli was only detected when fish was spoiled. Although initial presumptive Staphylococcus aureus counts were approximately 3 log CFU/g, only 4 of 84 selected colonies belonged to this species. Neither Salmonella nor antimicrobial residues were detected in any sample. Ethanol content in salmon slices did not significantly (P > 0.05) increase until they became inedible. Significant correlation (r = +0.72, P < 0.05) was observed between this chemical index and viable counts at 30°C only when salmon slices were inedible. Trout fillets were acceptable for 7 days, and salmon slices showed signs of spoilage after 4 days. Although public health concerns associated with packed trout and salmon appear to be minimal, data on sensory quality, shelf life, and total viable and Enterobacteriaceae counts strongly suggest the need to improve the quality control systems used by European multinational retailers, especially for imported salmon.

scholarly journals EFEK PEMBEKUAN-PELELEHAN BERULANG TERHADAP MUTU SENSORI IKAN CAKALANG (Katsuwonus pelamis L)

2019 ◽  
Vol 7 (2) ◽  
pp. 32
Author(s):  
Sandra Jenspiten Tatontos ◽  
Silvana Dinaintang Harikedua ◽  
Eunike Louisje Mongi ◽  
Djuhria Wonggo ◽  
Lita ADY Montolalu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Protein Denaturation ◽  
Freezing And Thawing ◽  
Katsuwonus Pelamis ◽  
Fish Meat ◽  
Food Freezing ◽  
Thaw Cycle ◽  
Refrigerator Temperature ◽  
Water Holding

Fish is one of the perishable food, freezing technique is an effective method in storage fishery products. The process of freezing and thawing can also cause damage to fish meat such as the occurrence of protein denaturation which results in the loss of water holding capacity and influence the decrease in sensory quality (odor, texture, color). This study aims to determine the effect of the freez-thaw cycle on Skipjack sensory quality. Freezing for 24 hours at -24.2ºC freezer temperature and thawing for 24 hours at refrigerator temperature ± 2,4ºC. Freez-thaw is done repeatedly, 1 time, 2 times, 3 times and 4 times. The results of the study showed that the more freezing-thawing processes carried out, the more affected the sensory quality. The results of this study indicate that after 4 times the freez-thaw cycle treatment affects the sensory quality of skipjackKeyword: Freez-thaw cycle, sensory quality. Ikan adalah produk pangan yang mudah mengalami kemunduran mutu (perishable food), teknik pembekuan adalah metode pengolahan dan penyimpanan yang efektif untuk produk hasil perikanan. Proses pembekuan juga dapat menyebabkan kerusakan pada daging ikan seperti terjadinya denaturasi protein, penurunan mutu sensori (aroma, tekstur, warna). Penelitian ini bertujuan untuk mengetahui efek dari pembekuan dan pelelehan secara berulang terhadap kualitas sensori ikan cakalang. Pembekuan dilakukan selama 24 jam pada suhu freezer -24,2ºC dan pelelehan dilakukan selama 24 jam pada suhu lemari es ± 2,4ºC. alur pembekuan-pelelehan dilakukan secara berulang, 1 kali, 2 kali, 3 kali dan 4 kali. Hasil penelitian memperlihatkan bahwa semakin banyak proses pembekuan-pelelehan yang dilakukan maka nilai mutu sensori. Penelitian ini menunjukkan bahwa setelah 4 kali perlakuan pembekuan-pelelehan terhadap ikan cakalang terjadi penurunan pada penampakkan sensori.Kata kunci: Pembekuan-pelelehan berulang, mutu sensori.

scholarly journals Contribution to study of evaluation of the quality of pig carcasses according to method recommended by EU with focus on withers fat thickness

2006 ◽  
Vol 22 (5-6) ◽  
pp. 89-98 ◽  
Author(s):  
Olga Kosovac ◽  
B. Zivkovic ◽  
Milica Petrovic ◽  
C. Radovic
Keyword(s):  
Muscle Tissue ◽  
Relative Yield ◽  
Quality Traits ◽  
Research Groups ◽  
Relative Share ◽  
Intermuscular Fat ◽  
Fat Thickness ◽  
Pig Carcasses ◽  
Landrace Pig

The quality traits of Swedish landrace pig carcasses were investigated. According to short procedure of the method pf partial dissection described in detail by Walstra and Merkus (1996) the highest relative yield of muscle tissue in leg/ham, shoulder, back-loin section and belly-rib fat in carcasses of pigs with thinner withers fat - I group ( 65,76; 66,32; 50,70 and 53,95%). The highest relative share of intermuscular fat in shoulder, back-loin section and belly-rib fat was established in pigs with thicker withers fat - II group (3,16; 5,63 and 7,96%). Differences were significant at the level of 5%. Higher yield of muscle tissue in carcasses was determined in fatteners with thinner withers fat - I group (57,83%) and differences between I and II research groups weren?t significant (p>0,05).

scholarly journals Einfluss der Vatertierrasse auf die Verzehrsqualität von Schweinefleisch

2000 ◽  
Vol 43 (5) ◽  
pp. 477-486 ◽  
Author(s):  
K. Fischer ◽  
M. Reichel ◽  
J.-P. Lindner ◽  
M. Wicke ◽  
W. Branscheid
Keyword(s):  
Sensory Quality ◽  
Eating Quality ◽  
Progeny Testing ◽  
Drip Loss ◽  
Negative Effects ◽  
Large White ◽  
The Status ◽  
Different Characteristics ◽  
Intramuscular Fat Content

Abstract. Title ofthe paper: Eating quality of pork in well-chosen crossbreds The aim of the investigation was to present the effects of selected sire lines on the sensory quality of pork. By using a constant dam line (Large White * German Landrace) six sire breeds were included Hampshire, Duroc, Pietrain-NN, Pietrain-nn, Hampshire * Pietrain-nn, Duroc * Hampshire). 18 gilts and 18 castrates of each terminal crossbred were fattened aecording to the guidelines ofthe progeny-testing. In the traits evaluating the Status of PSE (pH,, electrical conduetivity, colour, drip loss) the descendants ofthe Pietrain-nn boars clearly decrease. Regarding different characteristics for the loss during heating (cooking loss, grilling loss, Rendement Napole) Duroc and Pietrain-NN sires cause positive and Hampshire sires negative effects. With respect to sensory traits and intramuscular fat content the descendants of Pietrain-nn are the worst and those of Duroc are the best. The latter however provide, together with Duroc * Hampshire offspring, the fattest carcass.

EFFECTS OF POSTMORTEM GLYCOLYSIS ON THE QUALITY OF HOT-DEBONED BOVINE MUSCLE

1990 ◽  
Vol 70 (2) ◽  
pp. 431-439
Author(s):  
H. L. BRUCE ◽  
R. O. BALL
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Protein Solubility ◽  
Lactate Concentration ◽  
Muscle Metabolism ◽  
Meat Tenderness ◽  
Sarcoplasmic Protein

Meat tenderness may be improved by accelerating muscle metabolism or by damaging muscle structure and increasing the solubility of muscle proteins. Pre- and postrigor protein and collagen solubilities were measured in semitendinosus muscles, removed pre-rigor from 24 Charolais crossbred steer carcasses, that were either unstimulated or electrically stimulated (115 V, 0.25 amp, 60 Hz) within 1 h postexsanguination to accelerate muscle metabolism. Temperature, pH, Hunterlab color reflectance, sarcomere length and lactate concentration were measured during ageing. Shear force was measured on aged (7 d) muscle only. Low voltage electrical stimulation increased glycolytic rate as indicated by significantly (P < 0.05) lower pH and higher L-lactate concentrations of stimulated muscles as compared to control muscles. Total and sarcoplasmic protein solubilities decreased due to ageing, and myofibrillar protein solubility increased; however, collagen solubilities were unchanged. Low voltage electrical stimulation did not affect color reflectance, sarcomere length or shear force, indicating that an increased rate of glycolysis alone was not sufficient to effect increases in meat tenderness. Key words: Beef, electrical stimulation, meat quality, muscle

scholarly journals Impact of live weight on the quality of pigs halves and meat of the large white breed

2011 ◽  
Vol 27 (3) ◽  
pp. 819-824
Author(s):  
A. Kuzelov ◽  
N. Taskov ◽  
T. Angelkova ◽  
E. Atanasova ◽  
M. Mladenov
Keyword(s):  
Meat Quality ◽  
Body Mass ◽  
Live Weight ◽  
Large White ◽  
Relative Share ◽  
White Breed ◽  
Mass Group ◽  
Group B ◽  
Pig Carcasses

The research was conducted on pig carcasses and meat of 12 pigs breed big Yorkshire fattened to approximately 125 kg body mass (group A), and 12 pigs of the same breed fattened to approximately 108 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Meat quality was determined on the sample from M. longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter 125..22 kg. and 108. 52 kg.) significantly influenced the quality of pigs breed big Yorkshire carcasses , but not the quality of the meat. Pigs with higher body mass (125.22 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal rib -part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (108.52 kg). The meat contents in carcasses was almost equal (47.04 % and 47.20%) in both analyzed groups of pigs. In terms of meat quality, that was usual, no significant differences (p>0.05) were determined between the analyzed groups of pigs.

Association between leptin receptor gene polymorphism and quality of both meat and back fat in large white pigs of ukrainian breeding

2016 ◽  
Vol 3 (2) ◽  
pp. 42-48
Author(s):  
V. Balatsky ◽  
I. Bankovska ◽  
A. Saienko
Keyword(s):  
Gene Polymorphism ◽  
Leptin Receptor ◽  
Receptor Gene ◽  
Intramuscular Fat ◽  
Large White ◽  
Pig Breeds ◽  
Lepr Gene ◽  
Large White Breed ◽  
White Breed

Leptin receptor is one of the components of the system of regulating energy homeostasis of the organism. Leptin receptor gene (LEPR) polymorphism is associated with pig carcass index of the content of intramus- cular fat in its valuable parts, which is particularly important when assessing the quality of their carcasses for processing. Intramuscular fat is associated with meat fl avor characteristics and partly determines its tenderness, juiciness, and other parameters. Aim. To analyze LEPR gene (SNP NM001024587.1, p. 1987 C > T) polymor- phism in populations of various pig breeds and to establish its relationship with the quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. Methods. Genetic-population analysis of nine pig breeds, associative analysis on the search connection of LEPR gene polymorphism with quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. LEPR locus genotyping was performed by High Resolution Melting (HRM). Results. All the studied breeds are characterized by polymorphism of the leptin receptor gene (SNP NM001024587.1, p. 1987 C > T), signifi cant breed specifi city in the distribution of frequencies of alleles was established. Statistically confi rmed effect (p < 0.05) of genotypes LEPR on the content of intramuscular fat, total dry matter and moisture in the meat, as well as the moisture content in the back fat of pigs of Ukrainian Large White breed was revealed. Higher content of intramuscular fat was found in the animals with genotype TT, while a smaller amount of intramuscular fat and more moisture in fat was revealed in heterozygotes. Conclusions. Genetic marker LEPR SNP NM001024587.1, p. 1987 C > T can be used in the marker-assisted selection to predict and improve the performance quality of the meat of pigs of Large White breed of the Ukrainian breeding. These results suggest that porcine leptin receptor gene controls the quality of fat comp- lex – inside muscles and in the dorsal part of the carcass.

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