scholarly journals Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽  
2011 ◽  
Vol 31 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Eva Wiklund ◽  
Lisbeth Johansson
Keyword(s):  
Sensory Evaluation ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Colour Stability ◽  
Treatment Groups ◽  
Meat Colour ◽  
Meat Samples ◽  
The Right ◽  
Storage Times ◽  
Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

scholarly journals Organoleptic parameters of meat from cows of two age categories depending on marbling

2012 ◽  
Vol 29 (2) ◽  
pp. 81-86
Author(s):  
Květoslav Zaujec ◽  
Sharaf Eldeen Idriss ◽  
Rudolf Lahučký ◽  
Olga Palanská
Keyword(s):  
Sensory Evaluation ◽  
Shear Force ◽  
Sensory Characteristics ◽  
Longissimus Dorsi ◽  
Point Scale ◽  
Meat Samples ◽  
The Right ◽  
Very High ◽  
Organoleptic Parameters

Abstract The aim of the experiment was to compare the sensory characteristics of meat from cows of two age categories and depending on to the degree of marbling. Slaughter cows were divided into two age categories: up to 4 years of age and over 4 years of age. Meat samples from m. longissimus dorsi for tasting were taken from the right carcass halves between rib 9 to 11. The marbling degree was evaluated according to a 10 point scale (1 - very strong marbling, 10 - virtually no marbling or only traces). A sensory evaluation of the meat was carried out on day 7 after the slaughter of the animals. Meat samples were stored for 7 days and then they were grilled to evaluate their flavour, taste, tenderness and juiciness (degree 1 - without flavour, taste, tenderness, juiciness, degree 5 - very high flavour, tenderness, taste, and juiciness). We also set a score for the shear force of the grilled meat in our device Texture Analyser. There are no significant differences in sensory evaluation between the categories in relation to meat marbling, which would indicate better or worse sensory evaluation of meat. With the characteristic shear force of the grilled meat there were more favourable results at all levels of marbling in category up to 4 years of age.

scholarly journals Colour stability and water-holding capacity of M. longissimus and carcass characteristics in fallow deer (Dama dama) grazed on natural pasture or fed barley

Rangifer ◽  
2005 ◽  
Vol 25 (2) ◽  
pp. 97-105 ◽  
Author(s):  
Eva Wiklund ◽  
C. Hutchison ◽  
J. Flesch ◽  
R. Mulley ◽  
R. P. Littlejohn
Keyword(s):  
Carcass Characteristics ◽  
Fallow Deer ◽  
Water Holding Capacity ◽  
Colour Stability ◽  
Dama Dama ◽  
Treatment Groups ◽  
Feeding Regimen ◽  
Group 2 ◽  
Water Holding ◽  
Group 1

The effects of feeding regimen on carcass characteristics, meat colour and water-holding capacity of M. longissimus were studied in 24 female fallow deer (Dama dama). All animals were farm raised; twelve were grazed on pasture and twelve were fed barley and a small amount of hay prior to slaughter. The animals were slaughtered at two occasions (during the Southern Hemisphere spring); after 19 weeks of feeding (n=12; 6 grazing and 6 barley fed animals; group 1) and after 24 weeks of feeding (n=12; 6 grazing and 6 barley fed animals; group 2). The barley/hay-fed deer had significantly higher body condition scores and carcass weights than the pasture raised group. No difference in meat ultimate pH values between the treatment groups was recorded. The meat from the pasture raised deer had significantly longer colour display life after 2 and 3 weeks of refrigerated storage (+ 2.0 ºC) in vacuum bags. There was no difference in drip loss between the two treatment groups. However, significantly lower drip losses were found in meat from the animals in group 2 compared with the ones in group 1 (P ≤ 0.001). It was concluded that the feeding regimen of the animals is an important factor that contributes to the variation in quality of fresh chilled deer meat (venison), mainly the colour stability and display life of vacuum packaged meat.Abstract in Swedish / Sammanfattning: I denna undersökning ingick 24 dovhjortshindar (Dama dama) för att studera effekterna av olika typer av foder (bete och korn) på slaktkroppskvalitet samt färg och vattenhållande förmåga i köttet (M. longissimus). Alla djur var uppfödda på en hjortfarm, 12 betade gräs och 12 utfodrades med korn och en liten mängd hö före slakt. Djuren slaktades vid två olika tillfällen (under våren på det södra halvklotet); efter 19 veckors utfodring (n=12; 6 betesdjur och 6 kornfodrade djur; grupp 1) och efter 24 veckors utfodring (n=12; 6 betesdjur och 6 kornfodrade djur; grupp 2). De dovhjortar som utfodrats med korn och hö var i bättre kondition och hade högre slaktvikter jämfört med de djur som betat gräs. Ingen skillnad i köttets pH-värde mellan de två utfodringsgrupperna kunde dock påvisas. Köttet från de betande dovhjortarna hade bättre färgstabilitet efter lagring i 2 och 3 veckor (+ 2.0 ºC) i vakuumförpackning. Det fanns ingen skillnad mellan kött från betande och korn/hö-utfodrade djur i vattenhållande förmåga. Däremot hade kött från djur i grupp 2 (slaktade efter 24 veckors utfodring) bättre vattenhållande förmåga jämfört med grupp 1 (P ≤ 0.001). Vi kunde konstatera att de olika fodertyperna påverkade kvaliteten hos färskt kyllagrat kött, framförallt färgstabiliteten hos vakuumförpackat kött.

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yang Jiang ◽  
Jinhua Du ◽  
Liguo Zhang
Keyword(s):  
Texture Analysis ◽  
Sensory Evaluation ◽  
Rupture Strength ◽  
Water Holding Capacity ◽  
Textural Characteristics ◽  
Sensory Acceptance ◽  
Water Holding ◽  
Rupture Distance ◽  
Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

scholarly journals Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 46-52
Author(s):  
José Igor Hleap Zapata ◽  
Luiza Romero-Quintana ◽  
Jheny Botina-Cárdenas ◽  
Carlos Andrés Martínez-Martínez ◽  
Yenifer Valenciano-Pulido ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Curcuma Longa ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Partial Replacement ◽  
Sensory Parameters ◽  
Water Holding ◽  
Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

scholarly journals Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

2012 ◽  
Vol 28 (2) ◽  
pp. 385-392 ◽  
Author(s):  
V. Jukna ◽  
J. Klementaviciūtė ◽  
E. Meskinytė-Kausilienė ◽  
N. Peciulaitienė ◽  
M. Samborskytė ◽  
...  
Keyword(s):  
Meat Quality ◽  
Comparative Evaluation ◽  
Cholesterol Content ◽  
Water Holding Capacity ◽  
Nutritional Properties ◽  
Broiler Meat ◽  
Turkey Meat ◽  
Meat Samples ◽  
Water Holding

In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.

scholarly journals Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

2021 ◽  
Vol 33 ◽  
pp. 04004
Author(s):  
M.A. Fhaisol ◽  
S. Rosly ◽  
E.M.H. Nasyatul ◽  
I. Lokman ◽  
A.H. Hasliza ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Health Programs ◽  
Longissimus Dorsi ◽  
Farming Practices ◽  
Herd Health ◽  
Storage Quality ◽  
Fresh Meat ◽  
Swamp Buffalo ◽  
Eating Experience ◽  
Water Holding

Fresh meat is composed of 70-75% water. Meanwhile, water holding capacity (WHC) affects storage quality, appearance, eating experience, and also contributes to loss of profit for meat entrepreneurs. WHC is influenced by the species, sex, breed, farming practices, as well as post-slaughter storage and handling. Swamp buffalo meat is leaner compared to cattle, goats, and sheep. Therefore, this study aims to determine the WHC of swamp buffalo muscles raised with two herd health programs at different aging periods. A total of 24 months old male swamp buffalo (n=4) was raised with a proper herd health protocol (HHP) and another (n=6) without a proper herd health protocol (NHHP). The drip loss (DL), thawing loss (TL), and cooking loss (CL) for longissimus dorsi (LD), supraspinatus (SS), and semitendinosus (ST) muscles were evaluated on day 1, 7, and 14. Based on the results, only SS and ST from NHHP showed significant differences (P≤0.05), while DL, LD, SS, and ST of the HHP and NHHP also differed significantly (P≤0.05). Furthermore, the TL and CL for all the muscles showed significant differences (P≤0.05) at day 7 of aging in the NHHP group, while on day 14, both were significantly higher in LD and ST muscles of NHHP compared to the HHP group. Therefore, the results showed that the muscles of the HHP group had a better WHC compared to NHHP.

scholarly journals Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

2008 ◽  
Vol 24 (3-4) ◽  
pp. 77-92 ◽  
Author(s):  
Abd El-Aal ◽  
A.I.A. Suliman
Keyword(s):  
Body Weight ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Live Body Weight ◽  
Four Levels ◽  
Meat Samples ◽  
Cooked Meat ◽  
Water Holding

Twenty growing crossbred male lambs (? chios. ? ossimi and ? chios. ? ossimi) of 15.25 ? 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated. The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ? 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ? 0.05) different. No significant (p ? 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

scholarly journals Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

2021 ◽  
Vol 72 (1) ◽  
pp. 2669
Author(s):  
H USTUNER ◽  
S ARDICLI ◽  
O ARSLAN
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Beef Quality ◽  
Significant Difference ◽  
Meat Colour ◽  
Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

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