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You searched for: Journal Meat science Remove constraint Journal: Meat science Publication Year 2006 Remove constraint Publication Year: 2006 Source 2006 v.72 no.4 Remove constraint Source: 2006 v.72 no.4 Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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21. Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

Author:
Lindahl, G.; Henckel, P.; Karlsson, A.H.; Andersen, H.J.
Source:
Meat science 2006 v.72 no.4 pp. 613-623
ISSN:
0309-1740
Subject:
slaughter; breed differences; exercise; muscle contraction; creatine; swine breeds; rigor mortis; meat quality; oxidative phosphorylation; halothane; pig carcasses; adenosine triphosphate; oxidative stability; genotype; longissimus muscle; pH; crossbreds; color; temperature; stress tolerance
Abstract:
... The significance of early postmortem (pm) temperature and pH decline and the level of the muscle metabolites creatine phosphate (CP) and adenosine triphosphate (ATP) on the colour of porcine M. longissimus dorsi was studied in a factorially designed experiment. Two stress levels peri mortem (minimal stress vs treadmill exercise and electrical stunning of the pigs) and four genotypes (Duroc boars c ...
DOI:
10.1016/j.meatsci.2005.09.014
PubMed:
22061871

22. Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds

Author:
Lindahl, G.; Karlsson, A.H.; Lundstrom, K.; Andersen, H.J.
Source:
Meat science 2006 v.72 no.4 pp. 603-612
ISSN:
0309-1740
Subject:
pork; breed differences; myoglobin; swine breeds; meat quality; appearance (quality); storage time; oxidative stability; longissimus muscle; color; crossbreds; meat aging; loins (meat cut)
Abstract:
... The objective was to investigate the effect of ageing time (1 day vs. 8 days postmortem) and sire breed used in the crossbreed (Duroc sired vs. Landrace sired pigs) on blooming ability and colour stability of pork M. longissimus dorsi (LD). The colour was measured during blooming (0, 10, 30, 60, 90 min and 24 h after cutting) and during subsequent display (1, 2, 3 and 6 days) at 3 degrees C. The c ...
DOI:
10.1016/j.meatsci.2005.09.018
PubMed:
22061870

23. The effect of journey time and stocking density during transport on carcass and meat quality in rabbits

Author:
Lambertini, L.; Vignola, G.; Badiani, A.; Zaghini, G.; Formigoni, A.
Source:
Meat science 2006 v.72 no.4 pp. 641-646
ISSN:
0309-1740
Subject:
rabbits; hybrids; males; females; animal transport; stocking rate; slaughter weight; slaughter; rabbit meat; pH; color; cooking quality; drip loss; meat tenderness; carcass weight; carcass yield; dressing percentage; shear strength; dry matter content; crude protein; lipid content; ash content
Abstract:
... Four hundred and fifty hybrid commercial rabbits (half males and half females) at the end of their productive cycle (82 days old) were transported in cages (98 x 52 x 24 cm, length x width x height) at high or low density (75.5 or 49.0 kg/m2 - 15 or 10 animals per cage) on an uncovered truck for 1, 2 or 4 h. Live weight before and after transport as well as slaughter data were recorded for each ra ...
DOI:
10.1016/j.meatsci.2005.09.012
PubMed:
22061874

24. Thermal inactivation of the frozen thawed traditional meat starter culture, Pediococcus pentosaceus, in a meat model system

Author:
Raccach, M.; Tilley, H.R.
Source:
Meat science 2006 v.72 no.4 pp. 751-756
ISSN:
0309-1740
Subject:
model food systems; starter cultures; Pediococcus pentosaceus; heat inactivation; frozen storage; inactivation temperature; fermented foods; equations; meat; lactic acid bacteria; plate count; thawing
Abstract:
... The equation, y(t) = y(0)e(kt), was fitted (R = 0.9281, 0.9220 and 0.9117, respectively) to thermal inactivation data (55, 60 and 65 degrees C) of the traditional meat starter culture Pediococcus pentosaceus (10(7) cfu/ml) in a meat model system. The population reduction constant ('k') increased (about 2.5- and 3-fold) with an increase in the treatment temperature (from 55 to 60 degrees C and from ...
DOI:
10.1016/j.meatsci.2005.10.005
PubMed:
22061889

25. Zn-porphyrin formation in cured meat products: effect of added salt and nitrite

Author:
Adamsen, C.E.; Moller, J.K.S.; Laursen, K.; Olsen, K.; Skibsted, L.H.
Source:
Meat science 2006 v.72 no.4 pp. 672-679
ISSN:
0309-1740
Subject:
ham; bacon; cured meats; cooked foods; dried meat; curing agents; sodium chloride; acetates; sodium nitrite; silver nitrate; nitric acid; ammonium sulfate; thiocyanates; hydrogen peroxide; sulfuric acid; hydrochloric acid; salt concentration; food processing quality; color; appearance (quality); zinc; protoporphyrin
Abstract:
... Zn-porphyrin (Zn-pp) was quantified by fluorescence spectroscopy in the cured and dry cured meat products: Parma ham, Iberian ham, dry-cured ham with added nitrite, cooked ham with added nitrite, raw ham meat, raw bacon and Karree-Speck. The highest amount of Zn-pp was found in dry-cured Parma ham and Iberian ham, while the use of nitrite as curing agent was found to inhibit completely the formati ...
DOI:
10.1016/j.meatsci.2005.09.017
PubMed:
22061879