Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage.Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening.Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C*) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes.Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.

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Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

Czech Journal of Food Sciences ◽

10.17221/89/2017-cjfs ◽

2018 ◽

Vol 36 (No. 5) ◽

pp. 378-385

Author(s):

Vytautas Januskevicius ◽

Grazina Januskeviciene ◽

Gintare Zaborskiene

Keyword(s):

Meat Quality ◽

Harmful Effect ◽

Coliform Bacteria ◽

E Coli ◽

Noticeable Increase ◽

Physico Chemical ◽

Infected Meat ◽

Technological Quality ◽

Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P < 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P < 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.

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Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽

10.3390/foods10061374 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1374

Author(s):

Guotian Wang ◽

Yunpeng Liu ◽

Huimin Yong ◽

Shuai Zong ◽

Changhai Jin ◽

...

Keyword(s):

Ferulic Acid ◽

Coupling Reaction ◽

Thiobarbituric Acid ◽

Antimicrobial Activities ◽

Edible Coating ◽

Thiobarbituric Acid Reactive Substances ◽

Ph Values ◽

Basic Nitrogen ◽

Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

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

Veterinarski glasnik ◽

10.2298/vetgl1302067r ◽

2013 ◽

Vol 67 (1-2) ◽

pp. 67-73 ◽

Cited By ~ 6

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.

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Studies on meat quality of pigs crossbred with wild boars. 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat.

Nihon Yoton Gakkaishi ◽

10.5938/youton.28.6 ◽

1991 ◽

Vol 28 (1) ◽

pp. 6-12 ◽

Cited By ~ 3

Author(s):

Akiyoshi MATSUOKA ◽

Yutaka YAMANO ◽

Noboru FURUKAWA ◽

Shuhei IKEDA ◽

Yoshitada YAMANAKA

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Chemical Properties ◽

Wild Boars ◽

Physico Chemical

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Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration

Foods ◽

10.3390/foods9060741 ◽

2020 ◽

Vol 9 (6) ◽

pp. 741

Author(s):

Muhamad Faris Ab Aziz ◽

Muhammad Nizam Hayat ◽

Ubedullah Kaka ◽

Nitty Hirawaty Kamarulzaman ◽

Awis Qurni Sazili

Keyword(s):

Meat Quality ◽

Broiler Chicken ◽

Storage Temperature ◽

Pectoralis Major Muscle ◽

Microbiological Quality ◽

Pectoralis Major ◽

Cooking Loss ◽

Storage Duration ◽

Physico Chemical

Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration on meat quality and microbial population. The aim of this study was to determine the effects of different temperature and duration during storage on physico-chemical properties and microbiological quality of broiler chicken Pectoralis major muscle. Eighty birds were slaughtered and processed, following which the packed boneless breast (PBB) (each bird was to provide two breast muscle samples; left breast and right breast) was divided into four groups, each consisted of 40 PBB. Each group was subsequently assigned to storage either at 4 °C, −10 °C, −18 °C or −40 °C, for 24 h before 20 PBB samples from each group were transported to the respective laboratory for meat quality and microbiological analysis. The remaining 20 PBB from each storage temperature were stored for 72 h before being transported for analysis. Results have shown significant increases in drip loss and cooking loss as the storage temperature decreases. Similarly, storage duration significantly affected cooking loss, of which, samples stored for 72 h exhibited higher cooking loss compared to those stored for 24 h. For color, significant differences were only observed in lightness (L*) and redness (a*) values. Longer duration of storage had significantly improved tenderness whereby, samples that have been stored for a shorter duration presented higher pH values. Populations of coliform and Salmonella decreased significantly with decreasing temperature and increasing storage duration.

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Effect of partial substitution of standard meal in chicken feed by rape seed on carcass and meat quality

Biotechnology in Animal Husbandry ◽

10.2298/bah0702323d ◽

2007 ◽

Vol 23 (5-6-2) ◽

pp. 323-329

Author(s):

N. Dzinic ◽

Lj. Petrovic ◽

V. Tomovic ◽

T. Tasic ◽

S. Filipovic

Keyword(s):

Meat Quality ◽

Corn Germ ◽

Partial Substitution ◽

Chicken Breast ◽

Control Group ◽

Breast Meat ◽

Rape Seed ◽

Nutritive Quality ◽

Breast Meat Yield

Effect of partial substitution of crushed soybean by different portions of rape seed on yield and chicken breast quality (nutritive and technological) was investigated in the paper. ROSS 308 hybrids were used for investigations. Control group (K) was fed with standard mixture and experimental groups with mixture in which crushed soybean partially substituted by 10% (O1), 15% (O2) and 20% (O3) extruded rape seed (EZUR). Rape seed was extruded with corn germ in ratio 50:50. It was concluded that there are no significant differences in breast meat yield between control and experimental groups (P > 0.05). The changes in chicken meal had no influence (P > 0.05) on nutritive quality of breast meat (the contents on protein, connective tissue protein, free fat and total ash). Additionally was found that the technological quality of breast meat of the control and experimental groups averagely corresponds to "normal" meat quality considering the parameters and criteria for quality determination (pHu, L*, water holding capacity).

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Meat quality of chicken of different crossings in alternative system

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/1678-4162-9401 ◽

2018 ◽

Vol 70 (1) ◽

pp. 254-262

Author(s):

F.L. Cruz ◽

A.A. Silva ◽

I.F.M. Machado ◽

L.C. Vieira ◽

C. Esteves ◽

...

Keyword(s):

Weight Loss ◽

Meat Quality ◽

New Hampshire ◽

Physicochemical Parameters ◽

Shear Force ◽

Quality Characteristics ◽

Ether Extract ◽

Ph Values ◽

Hue Angle

ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*- redness, b* -yellowness, C* - chroma index and h* - hue angle), weight loss by cooking (WLC) and shear force (SF). The IG genotype had the highest average of ultimate pH of the breast (6.03). The NHS and IG x NHS genotypes showed, respectively, higher average of L * (58.93) and a* (1.92) of the breast. The IG, IG x NHS and IG x GNJ showed the highest values of b* of the breast (12.53, 13.37 and 12.69, respectively). The IG poultry showed high average of SF of the breast and thigh (4.79 and 5.01kgf, respectively). The IG x NHS and IG x GNJ genotypes showed the lowest ultimate pH values of the thigh (6.13 and 6.02, respectively). The IG x GNJ genotype showed a high average of b* of the thigh (14.94) and the NHS had a high average of WCL (24.65%). The females showed higher averages of EE on the breast and ash on the thigh (1.03 and 1.11%, respectively). The IG x NHS and IG x GNJ poultry showed higher averages of EE of the breast (1.21 and 1.38 %, respectively). The poultry of IG breed and those from the crossing with NHS and GNJ presented meat quality characteristics more desirable by the consumer in relation to physicochemical parameters and centesimal composition, while genders showed no influence on these aspects.

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Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows

Canadian Journal of Animal Science ◽

10.4141/cjas2011-030 ◽

2011 ◽

Vol 91 (4) ◽

pp. 613-622 ◽

Cited By ~ 9

Author(s):

L.M. Hernández-Calva ◽

M. He ◽

M. Juárez ◽

J. L. Aalhus ◽

M. E. R. Dugan ◽

...

Keyword(s):

Sensory Evaluation ◽

Meat Quality ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Ground Meat ◽

Display Time ◽

Sensory Data ◽

Cull Cows ◽

Forage Type

Hernández-Calva, L. M., He, M., Juárez, M., Aalhus, J. L., Dugan, M. E. R. and McAllister, T. A. 2011. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can. J. Anim. Sci. 91: 613–622. Sixty-two cull cows were fed one of four diets in a 2×2 factorial arrangement, consisting of barley silage or grass hay with or without flaxseed to influence fatty acid composition. After slaughter, carcass grade, meat quality and sensory data were collected. Silage increased live (P=0.002) and carcass (P=0.001) weights of the cows as compared with hay. Muscle width (P=0.013) and score (P=0.010) and rib-eye area (P=0.002) were enhanced when silage was included in the diet, whereas supplementation with flaxseed increased (P=0.003) grade fat depth by 29%. Most subjective and objective retail evaluation traits in steaks from the left longissimus thoracis and ground meat were negatively affected (P<0.05) by the length of the retail display time. Moreover, dietary hay increased (P=0.015) the lean colour values in steaks and ground beef, which was corroborated by lower L* (P=0.009) and higher hue (P=0.010) in steaks and lower L* (P=0.049), chroma (P=0.005) in ground beef as compared with cows fed silage. A significant interaction between forage type and flax inclusion for thiobarbituric acid reactive substances (TBARS) (P=0.050) was observed. After sensory evaluation, steaks from cows fed silage had an increase (P=0.030) in beef flavour intensity when compared with cows fed hay, whereas inclusion of flaxseed in the diet decreased (P<0.001) beef flavour intensity in steaks from cows fed both forage sources. Sensory evaluation of ground beef found that hay-fed cows with flaxseed supplementation had decreased (P=0.03) beef flavour intensity, while the same effect was not observed in ground beef from cows fed silage with flaxseed. Results from this study show that inclusion of flaxseed in the diet reduced off-flavours in steak, but for ground beef this response depended on the source of forage in the diet.

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Caractérisation Physico-Chimique Des Eaux Souterraines Du Socle De La Région De Zinder (Niger) Pendant La Saison Des Pluies Et La Saison Sèche

European Scientific Journal ESJ ◽

10.19044/esj.2018.v14n27p317 ◽

2018 ◽

Vol 14 (27) ◽

pp. 317

Author(s):

Souley Moussa Rabilou ◽

Malam Alma Maman Mousbahou ◽

Mahaman Sani Laouali ◽

Natatou Ibrahim ◽

Issa Habou

Keyword(s):

Principal Component ◽

Economic Activities ◽

Ph Values ◽

Physico Chemical ◽

Dry Seasons ◽

The Subject ◽

Negative Impacts ◽

Eaux Souterraines ◽

Silicate Rocks

Agriculture and livestock are the main socio-economic activities of the population of the Zinder region (Niger). However, these activities have negative impacts on groundwater quality, which is the main source of water supply for this population. In this work, the physicochemical quality of the waters of the Socle of the Zinder region was studied during the rainy and dry seasons. Twenty-four samples were the subject of a physico-chemical analysis. The data obtained were processed by the hydrochemical method by the Diagram software and the principal component analysis by the XLSTAT software. Of the waters analyzed, 83% have normal pH values (6.5 - 8.5) and 17% acid pH <6.5 during both seasons. The nitrate levels of Yekoua (62.04 and 63.36 mg.L-1), Dan Ladi (123.64 and 146.96 mg.L-1), Bourbourwa (64.65 and 80.08 mg.L -1) and Kazoé (130.68 and 124.52 mg.L-1) and fluoride of Kazoé (1.5 mg.L-1), Midik (1.6 mg.L-1) and Bourbourwa (2.98 mg.L-1) during both seasons are abnormal. Four facies characterize the analyzed waters, with a predominance of bicarbonated calci-magnesian(42%) during the rainy season, calci-magnesian bicarbonate (41.7%) and calci-magnesium chloride (41.7%) during the dry season. The residence time by hydrolysis and alteration of silicate rocks and the pluviolessivage of soils are the main mechanisms that govern the mineralization of these waters. These grades, call for remediation treatments. Clays could be promoters for this treatment because they are very available and less expensive.

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