The effect of breed and sex on the texture of rabbit meat

2017 ◽  
Vol 13 (2) ◽  
pp. 55-60
Author(s):  
Konrad Kozioł ◽  
Zuzanna Siudak ◽  
Sylwia Pałka ◽  
Michał Kmiecik ◽  
Agnieszka Otwinowska-Mindur ◽  
...  
Keyword(s):  
New Zealand ◽  
Significant Influence ◽  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Rabbit Meat ◽  
Micro Systems

The aim of this study was to determine the influence of breed and sex on texture parameters of rabbit meat. The study was conducted on rabbits of the breeds Belgian Giant Grey (n=30; 18♂, 12♀), Californian Black (n=26: 18♂, 8♀), New Zealand White (n= 19: 12♂, 7♀), Popielno White (n=64; 31♂, 33♀) and Blanc de Termonde (n= 39; 17♂, 22♀). The animals were slaughtered at 12 weeks of age. After 24-hour ageing under refrigeration, samples of the loin (m. longissimus lumborum) were collected for analysis. Texture Profile Analysis (TPA) was performed using a TA.XTplus texture analyser (Stable Micro Systems). Shear force (kg), hardness (kg), springiness, cohesiveness and chewiness (kg) were measured. All texture parameters were calculated automatically using Exponent for Windows ver. 6.1.10.0 (Stable Micro Systems). The analysis showed that the breed significantly influenced only the hardness of the rabbit meat, which was highest for Blanc de Termonde (12.06 kg) and lowest for Belgian Giant Grey (8.87 kg). Sex had no significant influence on texture parameters.

Analysis of the texture of rabbit meat subjected to different means of heat treatment

2016 ◽  
Vol 12 (1) ◽  
pp. 25-32
Author(s):  
Konrad Kozioł ◽  
Sylwia Pałka ◽  
Łukasz Migdał ◽  
Olga Derewicka ◽  
Michał Kmiecik ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Shear Force ◽  
Profile Analysis ◽  
Frozen Storage ◽  
Texture Profile ◽  
Two Samples ◽  
Longissimus Lumborum ◽  
Plastic Bag ◽  
Rabbit Meat ◽  
Meat Samples

The aim of this study was to examine the influence of different types of heat treatment on the shear force and texture profile analysis (TPA) of rabbit meat. The research material was meat samples from 22 Blanc de Termonde rabbits. Two samples from the right loin (m. longissimus lumborum) were collected. The first sample was vacuum-packed in a plastic bag and frozen for 72 h at –18 °C; after thawing the samples were immersed in a water bath and boiled for 40 min at 80 °C. The second sample was placed in a plastic frozen-storage bag and frozen for 72 h at –18 °C; after thawing the samples were roasted at 180 °� � � � � � � � � � � � � � C to an internal temperature of 78 °� C. Shear force, hardness, springiness, cohesiveness and chewiness were measured. Significant differences in hardness, cohesiveness and chewiness were found depending on the type of heat treatment. The hardness of the boiled meat was 32% higher than that of the roasted meat, cohesiveness 10% higher, and chewiness 39% higher than in the case of the roasted meat.

scholarly journals Prehrambena vrijednost konjskog mesa i proizvoda na slovenskom tržištu

Meso ◽  
2017 ◽  
Vol 19 (1) ◽  
pp. 38-47
Author(s):  
Matea Lušnic Polak ◽  
Lea Demšar
Keyword(s):  
Profile Analysis ◽  
Biceps Femoris ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Longissimus Lumborum

U radu smo fizikalno-kemijskom, instrumentalnom i senzorskom analizom utvrdili prehrambenu vrijednost mesa (mišići longissimus lumborum, biceps femoris i triceps brahii) šest konja pasmine posavac i dva proizvoda od konjskog mesa. Osnovni kemijski sastav (udio vode, masti, bjelančevina i pepela te profil masnih kiselina) i pH utvrđeni su analizom sirovog mesa i dva mesna proizvoda. Odresci konjskog mesa debljine 2,5 cm termički su obrađeni uporabom dvopločnog roštilja pri temperaturi od 220 °C, do postizanja središnje temperature od 65 °C. Metodom kvantitativne deskriptivne analize procijenili smo svojstva toplinski obrađenih uzoraka mesa i mesnih proizvoda te proveli instrumentalno mjerenje boje (CIE L*, a*, b*) i teksture (otpornost mišića na presijecanje i analiza profila teksture (engl. Texture Profile Analysis, TPA) proizvoda). U 100 g mišićnog tkiva utvrđeno je prosječno 72,44 ± 1,94 g vode, 1,96 ± 2,33 g masti, 21,52 ± 1,30 g bjelančevina i 1,02 ± 0,06 g pepela, uz pH vrijednost od 5,64 ± 0,05. Konjsko meso ima vrlo povoljan sastav masnih kiselina (težinski postotak zasićenih masnih kiselina u mesu iznosi 37,8 wt%, jednostruko nezasićenih 36,8 wt%, a višestruko nezasićenih 17,6 wt%) te omjer P/S od 0,5 i omjer n-6/n-3 od 3,6. Tekstura mišića longissimus lumborum je najmekša, mišić triceps brahii je tvrđi, dok je najtvrđi mišić biceps femoris. U odnosu na meso ostalih životinja za klanje, boju konjskog mesa definiraju niska vrijednost L* te visoke vrijednosti a* i b*. Hrenovke od konjskog mesa u 100 g prosječno sadrže 56,27 ± 0,82 g vode, 25,48 ± 0,85 g masti, 14,04 ± 0,73 g bjelančevina i 2,47 ± 0,28 g pepela, uz pH vrijednost od 6,23 ± 0,06, omjer P/S od 0,5 i omjer n-6/n-3 od 2,2. Posavska kobasica u 100 g prosječno sadrži 55,93 ± 1,28 g vode, 22,13 ± 2,56 g masti, 18,52 ± 0,97 g bjelančevina i 3,01 ± 0,09 g pepela, uz pH vrijednost od 6,16 ± 0,09, omjer P/S od 0,5 i omjer n-6/n-3 od 5,8. Ocjenjivačka skupina sastavljena od stručnjaka oba je proizvoda ocijenila dobrim, s osebujnim značajkama koje im daje prisutnost konjskog mesa.

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

2013 ◽  
Vol 93 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Jia-Chun Tian ◽  
Ling Han ◽  
Qun-Li Yu ◽  
Xi-Xiong Shi ◽  
Wen-Ting Wang
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Meat Tenderization ◽  
Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

scholarly journals Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein

Nova Scientia ◽  
2018 ◽  
Vol 10 (21) ◽  
pp. 391-402
Author(s):  
Armando Zepeda Bastida ◽  
Maricela Ayala Martinez ◽  
Rosa Hayde Alfaro Rodríguez ◽  
Norma Güemes Vera ◽  
Sergio Soto Simental
Keyword(s):  
Sensory Analysis ◽  
Profile Analysis ◽  
Soybean Protein ◽  
Meat Product ◽  
B Value ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Processed Products

Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory properties of the chorizo. Five treatments were designed, one control and another four using blends of rabbit meat and textured soybean in ratios of 10, 20, 30 and 40%. Measurements were water activity, texture profile analysis, and color, while a sensory test was conducted at the end of experiments for four treatments. The main results indicate that Aw and pH values decreased (p< 0.05), while b* value increased with storage time (p<0.05). L* value decreased after 7 d vacuum packing, but then increased after 14 d. Treatment with 20% of textured soybean results in less hardness and more springiness. Sensory analysis indicates that there is not significant difference in odor global appearance in all treatments (p>0.05), but color, hardness and taste were different (p<0.05). In conclusion, textured soybean protein can be blended with rabbit meat for processing chorizo. The meat product obtained has sensorial characteristics, a texture profile, Aw and color acceptable for this kind of raw sausage, especially in blends with 20 and 30% of textured soybean protein. Moreover, the blend of these two meat ingredients improved nutritional properties and could therefore be offering as a functional meat product.

scholarly journals Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 589 ◽  
Author(s):  
Guillermo Ripoll ◽  
María J. Alcalde ◽  
María G. Córdoba ◽  
Rocío Casquete ◽  
Anastasio Argüello ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Textural Parameters ◽  
Natural Milk ◽  
Cooked Meat ◽  
Milk Replacers ◽  
Determining Factor

The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.

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