scholarly journals Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton

2020 ◽  
Vol 63 (2) ◽  
pp. 277-281
Author(s):  
Ana Kaić ◽  
Ante Kasap ◽  
Ivan Širić ◽  
Boro Mioč
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Sufficient Accuracy ◽  
Drip Loss ◽  
Programming Environment ◽  
Loss Assessment ◽  
Ph Values ◽  
Significant Difference ◽  
R Programming ◽  
Highly Correlated

Abstract. Drip loss, pH value, and color are among the important traits that determine meat quality. Contrary to pH and color, the method associated with drip loss is not yet standardized, and literature data are difficult to compare. Besides, to our knowledge, there is no research comparing drip loss methods and their relation with pH and color in mutton. This study aimed to assess drip loss measurements in mutton taken by different methods (EZ and bag – BM) and their relationship with pH values and color. Mutton samples (Musculus longissimus thoracis et lumborum) originating from 20 ewes of Istrian sheep were used to examine the effect of the method on drip loss after 24 h (EZ24 vs. BM24) and 48 h (EZ48 vs. BM48). Furthermore, correlations between drip loss, pH value, and color were analyzed. The statistical analysis was conducted in R programming environment by using different packages. Within the EZ method there was no significant difference (p>0.05) between ventral and dorsal sample cores used for the assessment of EZ drip loss. Drip loss measured with the same method at two different points of time (24 and 48 h) differed significantly (p<0.001). There was also a significant difference in drip loss determined by different methods (EZ vs. BM) at the same point of time. There were significant (p<0.05) correlations between pH45 min and all color parameters (L*4, a*, b*). The L*, a*, and b* parameters were highly correlated (p<0.001). The strongest correlation occurred between a* and b* parameter (r=0.93). Correlations between drip loss by EZ method and other meat quality attributes were low and not significant. The b* parameter correlated with BM24 (r=0.46) and BM48 (r=0.58), while a* correlated only with BM48 (r=0.50). The correlations between the EZ24 and BM24 as well as between the EZ48 and BM48 were both non-significant (p>0.05). Drip loss cannot be predicted with sufficient accuracy by using pH and color. EZ and BM method in mutton do not provide equivalent results for measuring drip loss. Comparisons of the results obtained with different methods should be avoided or at least performed with great precaution.

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

scholarly journals The effect of transport density and gender on stress indicators and carcass and meat quality in pigs

2015 ◽  
Vol 13 (3) ◽  
pp. e0606 ◽  
Author(s):  
Thuanny L. Pereira ◽  
Anderson Corassa ◽  
Cláudia M. Komiyama ◽  
Cláudio V. Araújo ◽  
Alessandra Kataoka
Keyword(s):  
Lactate Dehydrogenase ◽  
Meat Quality ◽  
Pork Quality ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Blood Components ◽  
Stress Indicators ◽  
Ph Values ◽  
And Gender

<p>A total of 168 finishing pigs were used to investigate the effects of gender (barrows and gilts) and transport densities for slaughter (236, 251, and 275 kg/m²) on stress indicators and carcass and pork quality. The animals transported at 251 kg/m² (T251) presented cortisol values below those at 236 kg/m<sup>2</sup> (T236), but no different from those at 275 kg/m<sup>2</sup> (T275). The lactate dehydrogenase (LDH) values in pigs transported at T236 were the lowest. The blood components did not differ between T236 and T275. The pH values at 45 min (pH<sub>45</sub>) and at 24 h (pH<sub>24</sub>) <em>postmortem </em>were higher for pigs subjected to T236. However, the pH<sub>45 </sub>was higher at T251 than at T275, but pH<sub>24</sub> was lower at T251 than at T275. The lightness values in the muscles of the pigs transported at T236 and T251 were higher than those at T275. Lower drip loss values were observed in the muscle of animals at T251. Carcasses of pigs at T236 contained more 1–5 cm lesions while those at T275 contained more 5–10 cmlesions in sections of loin. No significant effects of gender were found on the stress indicators, blood components, pH<sub>45</sub>, pH<sub>24</sub>, color, drip loss or carcass lesions in general. These results indicate that the pre-slaughter transport of pigs at densities of 251 kg/m² generates less physiological damage and smaller losses on carcass and pork quality irrespective of gender.</p>

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.

scholarly journals A Comparative Study of Groundwater between Geological Groups of Southern Benue Trough, Nigeria Using Modelling Approach

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Moses Oghenenyoreme Eyankware ◽  
Philip Njoku Obasi ◽  
Christoper Ogwah
Keyword(s):  
Ph Value ◽  
Total Hardness ◽  
Natural State ◽  
Benue Trough ◽  
Ph Values ◽  
Groundwater Samples ◽  
Significant Difference ◽  
Host Rocks ◽  
Field Plots ◽  
Modelling Approach

Groundwater studies were carried out between two geological groups to evaluate factors that influences groundwater geochemistry. To achieve this, 30 groundwater samples were collected. Parameters such as pH, Electrical Conductivity (Ec), Total Dissolved Solids (TDS), Total Hardness (TH), and hydrochemical characteristics (Na2+, K+ , Ca2+, Mg2+, HCO3¯, NO3¯, Cl¯, CO23¯, and SO42¯) of groundwater were determined. Findings revealed that the pH value for Asu River Group ranges from 5.3 to 7.5, and that of Eze Aku Group ranges from 4.1 to 7.9. It was observed that areas around the mines had low pH values. Analyzed results that were obtained were interpreted using various hydrogeochemical models. Parson plots reflected that groundwater within the two geological groups fell within Ca˗Mg˗SO4 and Ca˗Mg˗Cl. Results from End˗member plots showed that 96% of groundwater samples analyzed were categorized under carbonate weathering, 4% fell silicate weathering. Gibbs plots revealed that interactions between groundwater and surrounding host rocks are mostly the main processes responsible for chemical characteristics of groundwater, Diamond field plots suggested that groundwater within the study were categorized to be high in Ca + Mg & SO4 + Cl, the plot of Ca2+/(HCO3¯+SO42¯) against Na+/Cl¯ revealed that groundwater was considered to be within the natural state for the two group. The plot of TDS against TH showed that groundwater is classified as soft freshwater. The study revealed there was no significant difference between factors that influence groundwater within the two geological.

scholarly journals Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Antonia Albrecht ◽  
Martin Hebel ◽  
Céline Heinemann ◽  
Ulrike Herbert ◽  
Dennis Miskel ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Cooking Loss ◽  
Drip Loss ◽  
Water Binding ◽  
Mean Values ◽  
Ph Values ◽  
Basal Group ◽  
Methionine Supplementation

A trial with different concentrations of DL-methionine (DLM) and DL-2-hydroxy-4-methylthiobutanoic acid (DL-HMTBA) in broiler feed was performed to investigate their effect on the meat quality parameters and the shelf life of breast fillet. In total, fillets from 210 male broiler chickens (Ross 308) were tested in seven groups with 30 animals each. Three different concentrations (0.04, 0.12, and 0.32%; on an equimolar basis) of either DLM or DL-HMTBA were added to a basal diet, summing up to seven treatment groups. After slaughter, fillets were packed aerobically and stored at 4°C. The investigated parameters comprised measurements of microbial as well as physicochemical parameters, such as pH, drip loss, cooking loss, and color measurements. Additionally, sensory investigations were conducted and shelf life was calculated. Mean pH values were between 6.1 and 6.4. Drip loss values were low, with mean values below 0.4%. The cooking loss ranged between 22% and 28% on average. The fillets showed a normal initial microbial quality (2.5 log10 cfu/g) and spoilage process with microbial counts of 8.5 log10 cfu/g at the end of storage. The study revealed a significant influence of methionine supplementation on the quality of broiler breast meat in comparison with the basal group. Methionine supplementation led to higher pH values and a higher water binding. Higher concentrations of methionine had a positive influence on the water-holding capacity by lowering the cooking loss. The L∗ value showed a significant negative correlation to the methionine concentration supplemented. No differences in physicochemical as well as sensory parameters could be detected between both methionine sources. The fillets showed a normal sensory spoilage process and a shelf life of 6 d. White striping was positively correlated to fillet weight as well as color values and significantly affected the Purchase Decision, the sensory investigation, and thus the shelf life of the samples.

Meat quality, carcass fatness, and growth of short scrotum lambs grazing either forage rape or irrigated perennial pasture

1995 ◽  
Vol 35 (4) ◽  
pp. 453 ◽  
Author(s):  
DL Hopkins ◽  
AS Beattie ◽  
KL Pirlot
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Summer Period ◽  
Ph Values ◽  
Management Procedure ◽  
Subjective Assessments ◽  
Significant Difference ◽  
The Mean ◽  
Forage Rape ◽  
Entire Male

The growth of 136 short scrotum male crossbred lambs fed on either forage rape (Brassica napus) or irrigated perennial pasture was examined from December to April 1991-92, as was the effect on meat quality assessed by objective and subjective means. During the first 6 weeks the groups of lambs showed similar liveweight gains, but thereafter those on the irrigated pasture treatment had a slower growth rate until first slaughter. The first slaughter, of all lambs weighing >48 kg, took place when >50% of the rapefed lambs exceeded this liveweight, at which time they were significantly (P<0.001) heavier (49.3 � 0.82 kg) than the pasture-fed lambs (43.8 � 0.79 kg); consequently, significantly (P<0.001) more of them were slaughtered. Rape-fed lambs had significantly (P<0.001) higher fat scores (mean �s.e.) before the first slaughter than pasture-fed lambs (3.8 � 0.10 v. 2.9 � 0.09). The mean (�s.e.) GR tissue depths for the 2 groups were 15.2 � 0.36 and 12.3 � 0.36 mm, respectively, when adjusted to a common carcass weight of 21.4 kg. Carcasses from pasture-fed lambs had significantly (P<0.05) higher pH values. Meat from rape-fed lambs was significantly (P<0.05) lighter in colour; the M. semimembranosus (SM) from the pasture-fed lambs had significantly (P<0.05) higher a* values (indicating relative redness), but there was no significant difference for the M. longissimus thoracis et lumborum (LL). There was a tendency (P = 0.09) for the LL and SM muscles from the pasture-fed lambs to be tougher as indicated by shear values, but there was no significant difference between groups for cooking loss. For both the LL and M. biceps femoris (BF) from rape-fed lambs, flavour was considered significantly (P<0.05) stronger than for the same muscles from pasture-fed lambs, as was the aroma of the LL. Overall, the BF from pasture-fed lambs was significantly (P<0.05) more acceptable to panellists than BF from rape-fed lambs, with no difference for the LL. We conclude that provided a management procedure is in place to prevent overfatness, grazing entire male lambs on forage rape can produce heavy lean lambs over the summer period, whereas under normal dryland pasture conditions, the finishing time would be significantly longer. Based on objective assessments, the meat from entire lambs finished on forage rape will be of quality similar to that from lambs finished on perennial pasture and may have a more acceptable meat colour. From subjective assessments of quality, however, some Australian consumers may detect a stronger, less acceptable flavour from the meat of rapefed lambs. The importance of these flavour effects to consumers requires further study.

scholarly journals NILAI pH DAN DETEKSI Salmonella sp. DAGING SAPI DI PASAR TRADISIONAL DAN PASAR MODERN DI WILAYAH SURABAYA TIMUR

2021 ◽  
Vol 11 (1) ◽  
pp. 25-28
Author(s):  
Sheila Marty Yanestria ◽  
Asih Rahayu ◽  
Atina Atina
Keyword(s):  
Ph Value ◽  
Descriptive Analysis ◽  
Biochemical Properties ◽  
Observational Research ◽  
Meat Sample ◽  
Traditional Markets ◽  
Ph Values ◽  
Significant Difference ◽  
Meat Samples ◽  
Cooked Meat

The purpose of this study was to determine the pH value and detection of Salmonella sp beef in traditional markets and modern markets in East Surabaya. This type of observational research with descriptive analysis based on the range of normal pH values ​​of beef and the biochemical properties of Salmonella sp. The samples used consisted of the following: traditional markets with codes A, B, C, D, and E, and modern markets with codes 1, 2, 3, 4, and 5. Each sample taken from each market consisted of cooked meat. deep or tenderloin with 2 different pieces. Based on the results of the study showed that there was no significant difference in the pH value of beef from traditional markets and modern markets in East Surabaya (P <0.05) and there was 1 positive meat sample for Salmonella sp from traditional markets and 2 meat samples. Positive Salmonella sp which comes from the modern market.

Effect of on-farm and pre-slaughter handling of pigs on meat quality

1998 ◽  
Vol 49 (6) ◽  
pp. 1021 ◽  
Author(s):  
D. N. D'Souza ◽  
B. J. Leury ◽  
F. R. Dunshea ◽  
R. D. Warner
Keyword(s):  
Meat Quality ◽  
Muscle Glycogen ◽  
Drip Loss ◽  
Large White ◽  
Gland Weight ◽  
Adrenal Gland Weight ◽  
Significant Difference ◽  
Exudative Meat ◽  
On Farm

Thirty-six crossbred (Large White × Landrace) boars were used to investigate the effect of positive and negative handling of pigs on-farm over a period of 5 weeks, and the effect of minimal and negative handling just prior to slaughter at the abattoir on the level of stress and meat quality of the carcass. There was no significant difference in adrenal gland weight and plasma cortisol concentration measured at slaughter between pigs negatively and positively handled on-farm. Pigs negatively handled on-farm had lower muscle glycogen 5 min and 40 min post slaughter in the Longissimus thoracis (LT) but muscle paleness and percentage drip loss of the LT were similar compared with pigs positively handled on-farm. Pigs negatively handled at the abattoir had lower muscle glycogen 5 min post slaughter in the LT; however, muscle paleness, percentage drip loss, ultimate pH, and incidence of pale, soft, exudative meat were similar compared with pigs that were minimally handled at the abattoir. This study has shown how the interaction between pigs and humans on-farm can influence the pig’s ‘stress’ response to pre-slaughter handling and, potentially, meat quality.

pH changes in dental plaque after using sugar-free pediatric medicine

2001 ◽  
Vol 25 (4) ◽  
pp. 307-312 ◽  
Author(s):  
Ali Mentes
Keyword(s):  
Oral Hygiene ◽  
Dental Plaque ◽  
Dietary Habits ◽  
Ph Value ◽  
Dental Students ◽  
Free Solution ◽  
Pediatric Medicine ◽  
Ph Changes ◽  
Ph Values ◽  
Significant Difference

The aim of this study was to compare the pH changes in the dental plaque after rinsing with sugared- (sucrose) or sugar-free (saccharine, cyclamate and sorbitol) versions of the same pediatric acetaminophen solution (ekosetol®) up to one hour. Twenty-nine undergraduate dental students (17 girls and 12 boys) collected plaque for 48 hours by abstaining from oral hygiene, during which period they maintained normal dietary habits. Plaque sampling was done in two subsequent days before and 2, 5, 10, 15, 20, 25, 30, 40, 50 and 60 minutes after rinsing with both solutions. Measurements of pH were done within one hour using a micro pH electrode and a pH meter. All experiments were finished in 6 days by dividing the group to three. Results showed a significant difference between groups in respect to pH values and pH drops after rinsing. Mean pH values were below 5.70 for one hour in sugared solution, whereas no mean pH value was detected below 5.80 for one hour with the sugar-free solution. Minimum pH values (sugar-free: 5.62±0.36; sugared: 5.00±0.33, p&lt;0.001) and maximum pH drops (sugar-free: -0.57±0.26; sugared: -1.16 ± 0.44, p&lt;0.001) were also significantly different. No difference was found between genders. We concluded that changing of sucrose to non-acidogenic sweeteners was essential to prevent the cariogenic potential of the pediatric medicines.

scholarly journals Ph value of infant’s skin is higher on diaper area compared to nondiaper area

2019 ◽  
Author(s):  
Nadia Wirantari ◽  
Linda Astari ◽  
Iskandar Zulkarnain
Keyword(s):  
Barrier Function ◽  
Ph Value ◽  
Skin Barrier ◽  
Cross Sectional Study ◽  
Skin Barrier Function ◽  
Cross Sectional ◽  
Ph Values ◽  
Skin Ph ◽  
Significant Difference ◽  
The Difference

Prolonged use of diaper may alter skin barrier function due to exposure to irritants from feces and urine, concurrent mechanical friction and occlusion, thus render the skin prone to inflammation and infection. Measurement of skin pH value may be used to document skin barrier function, especially in tropical countries such as Indonesia, and to expose the difference between diapered and non-diapered skin. The purpose of this study is to compare the pH value between baby’s diapered and non-diapered skin. In this cross-sectional study, the skin pH of 43 healthy babies aged 6 to 12 months were measured using pH-meter on diaper and non-diaper area of the skin. pH values were documented and compared. The mean pH value of diaper area was 6,11 ± 0,72 g/m2/h (95% CI, 4,88 – 8,02) and non-diaper area was 5,91 ± 0,69 g/m2/h (95% CI, 4,53 – 7,69), with significant difference (p=0,005). pH values increased significantly on diaper area compared to nondiaper area, revealing impaired barrier function on diapered skin, despite no pathological skin changes.

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