Tenderness and Structure of Chicken Meats with Papaya Extract Immersion (Carica papaya)

The egg-laying chicken has a coarse texture with large fiber bonds, so it is classified as tough meat. The level of toughness of the meat can be improved by applying the compression technology using enzyme extracts such as papaya extract. The purpose of this study was to determine the effect of the level of use of papaya extract (Carica papaya) on the tenderness and structure of the rejected laying hens. The research material used was 4.500 g of egg rejected chicken meat and half-cooked papaya fruit extract. Meat tenderness testing is done by the Shear Press method, while observing the meat structure is done by microtechnical methods using binocular and digital microscopes. Data analysis of meat tenderness analysis with analysis of variance based on the Completely Randomized Design (CRD) of Unidirectional pattern with 4 treatments (P1= control, P2= 15%, P3= 30% dan P4= 45%) with 3 replications, while the meat structure was analyzed by calculating the average size of connective tissue and meat fibers in the form of millimicron units (µm). The results showed that soaking papaya meat extract with different concentrations significantly affected (P<0.05) on the tenderness of laying hens. The tenderness of meat indicated by the value of meat breaking was ranges from 0.90 kg/cm2-1.36 kg/cm2. Observation of meat structure shows that the higher the concentration of papaya extract used to soak the meat, the connective tissue narrows and the muscle fibers widen.

Development of Chicken Sausage using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace

Present study was conducted to develop chicken sausage by incorporating wheat bran (WB) in combination with dried apple pomace (DAP) or dried carrot pomace (DCP). Treatments consisted of addition of 2% WB+ 2% DAP/ 2% DCP, 2% WB+ 4% DAP/4% DCP, 2% WB+ 6% DAP/6% DCP, 2% WB+ 8% DAP/8% DCP respectively by replacing lean meat. Casings filled with raw emulsion were cooked in a closed container for 30 minutes to prepare chicken sausages. Cooked sausages were subjected to sensory, texture profile and instrumental colour analysis. A gradual decrease in sensory scores was observed with increase in fibre level. Hardness and shear press value increased while springiness and cohesiveness decreased with increase in fibre level. A steady increase in gumminess and chewiness of WB + DCP added sausage was also noticed with increase in fibre level. Increase in DAP level in WB + DAP treated sausage produced darker sausage with higher redness scores while DCP increase resulted in lower redness and higher yellowness scores of WB + DCP sausage. It is concluded that chicken sausage with very good sensory acceptability can be prepared using a combination of wheat bran (2%) with dried apple pomace (4%) or dried carrot pomace (4%) each.

Effect of vacuum tumbling and red beetroot juice incorporation on quality characteristics of marinated chicken breast and leg meats

Purpose The purpose of this study was to assess the effect of vacuum tumbling and red beetroot juice (RBJ) incorporation on quality characteristics of marinated chicken breast and leg meat cuts. Design/methodology/approach Vacuum tumbling of breast and leg meat cuts was carried for a duration of 2 h and compared with control (0 h tumbling) and traditionally marinated (6 h) meat cuts. Vacuum-tumbled treatments were also marinated using RBJ in place of water to assess the combined effect of RBJ and vacuum tumbling. All the cuts were cooked in an oven at 170°C for 40 min. Quality characteristics of fresh and refrigerated products were analysed. Findings Vacuum tumbling for 2 h resulted in a significant (p < 0.05) increase in marinade pickup, water-holding capacity (WHC), cooking yield, moisture and ash content and a significant (p < 0.05) decrease in hardness, gumminess, chewiness and shear press values in both types of meat. Breast meat treatments had significantly (p < 0.05) higher WHC, moisture, protein, cohesiveness and gumminess and significantly lower fat content, hardness and shear press values than leg meat treatments. Control breast and leg meats had marinade pickup of 9.19 and 9.31 per cent and cooking yield of 69.08 and 68.31 per cent, respectively, whereas corresponding values for treated breast and leg meats varied from 11.28 to 11.98 per cent and 73.32 to 74.94 per cent, respectively. Sensory scores declined significantly (p < 0.05) during refrigerated storage. On the 12th day of storage, control breast and leg meat cuts had acceptability scores of around 5.0, whereas all other treatments had acceptability scores between 6.0 and 7.0 on an eight-point scale, with RBJ-treated products having the highest acceptability. All the products were also microbiologically safe up to the 12th day of refrigerated storage. Originality/value The research is valuable to meat processors because vacuum tumbling for 2 h using RBJ as marinade can be used in place of 6 h of traditional marination for developing marinated chicken breast and leg meat products.

Thermal Degradation of Green Asparagus Texture

A cutting cell was developed to evaluate the texture of green asparagus by measuring its resistance to being cut with a wire. The cell was used in conjunction with a universal texturometer and improved on the single-point method of the Wilder fibrometer. Experimental conditions were determined for using the cell to measure the cutting resistance of asparagus subjected to different extents of heat treatment. Better discrimination between samples was obtained than with a Kramer cell. The fresh asparagus spears. were heated at temperatures between 70 and 100°C for different lengths of time and the kinetics of the degradation of texture was studied. A biphasic (two-component) behavior was observed with each component displaying first-order kinetics, The kinetic parameters calculated by measuring the texture with the wire cell (cutting at a position 5 em from the tip of the asparagus) were Eaa = 9.56 and Eab = 20.43 kcal/mol (activation energy for components A and B), and ka85 = 1.047 and kb85 = 0.057 min−1 (rate constants for A and B of asparagus heated at 85°C). When the texture was determined by measuring the shear force with a Kramer cell, the parameters estimated were Eaa = 23.41 and Eab = 18.32 kcal/mol, and ka85 = 0.25 and kb85 = 0.025 min−1 Both the wire cell cutting method and the Kramer shear-press method are suitable for evaluating the degree of thermal softening of green asparagus heated to temperatures between 70 and 100°C.

Near Infrared Reflectance Spectroscopy in the Prediction of Sensory Properties of Beef

Near infrared (NIR) spectroscopy in the prediction of sensory hardness, tenderness and juiciness of bovine M. Longissimus dorsi muscles has been studied. Principal component regressions (PCR) of sensory variables from NIR reflectance measurements on frozen/thawed beef of 120 heat treated samples yielded multivariate correlation coefficients of cross-validation of 0.74, 0.70 and 0.61 for hardness, tenderness and juiciness, respectively. The corresponding correlation coefficients for NIR measurements of fresh (non-frozen) samples were approximately 0.1 units lower for all sensory variables. Predicting Warner Bratzler (WB) shear press values from NIR measurements gave a correlation coefficient similar to that for prediction of sensory hardness. The univariate correlation coefficient between sensory hardness and WB shear press values was 0.90.

INFLUENCE OF ENDOGENOUS CALCIUM ON POST-PROCESSING TEXTURAL QUALITY OF PICKLING CUCUMBER FRUIT

Sand culture experiments were conducted in controlled environments to determine the effects of endogenous fruit Ca concentration on tissue firmness and the rates of softening following fresh-pack processing of pickling cucumbers. Fruit Ca status was modified by exposing the cucumber plants to 0.01, 0.1, 10, and 20 mM Ca in the nutrient solutions from fruit set to harvest. Ca concentrations were measured in pericarp and endocarp tissue. Spears were 4.5 cm diam. fruit were fresh-pack processed in 0, 5 or 20 mM CaCl2 solutions. Tissue texture during incubation at 46°C was measured at 0, 5 and 20 days using a shear press (TMS-90, Food Tech. Corp.). Pericarp tissue Ca concentrations were positively correlated with tissue firmness immediately following fresh-pack processing. High endogenous Ca levels, however, were correlated with high rates of pericarp softening during accelerated aging. Refrigeration extended the Ca effect on texture for 3 weeks following processing.