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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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1. Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display

Author:
Nicolalde, C.; Stetzer, A.J.; Tucker, E.M.; McKeith, F.K.; Brewer, M.S.
Source:
Meat science 2006 v.72 no.4 pp. 713-718
ISSN:
0309-1740
Subject:
pork; ribs; ascorbic acid; citric acid; propyl gallate; EDTA (chelating agent); food packaging; modified atmosphere packaging; oxygen; carbon dioxide; food storage; refrigeration; storage time; meat quality; discoloration; color
Abstract:
... The objective of this study was to evaluate the ability of antioxidants to prevent discoloration in pork rib bones. Pork rib bones were removed from carcasses, frozen (-20 degrees C, 24 h), split lengthwise, exposed to antioxidant solutions (ascorbic acid, citric acid, propyl gallate or ascorbic/EDTA mix), packaged (modified atmosphere [80% O2 and 20% CO2] or air), then displayed in a retail case ...
DOI:
10.1016/j.meatsci.2005.10.003
PubMed:
22061884

2. Central nervous system tissue detection in meat from advanced meat recovery systems

Author:
Hajmeer, M.N.; Cliver, D.O.; Marsden, J.L.
Source:
Meat science 2006 v.72 no.4 pp. 656-659
ISSN:
0309-1740
Subject:
beef; neck; breast muscle; hot boning; minced meat; central nervous system; detection; food contamination; enzyme-linked immunosorbent assay; food processing equipment; product authenticity
Abstract:
... Three hundred meat samples, recovered from beef neck- and breast-bones using a conventional advanced meat recovery (AMR) system, the de-sinewed minced meat (DMM10) technology, and hand-boning, were collected and tested for presence of central nervous system tissue (CNST) in meat using an ELISA-based test. Samples were collected at two processing facilities (Est. A and B). Sternum meat was the non- ...
DOI:
10.1016/j.meatsci.2005.09.015
PubMed:
22061876

3. Differential scanning calorimetry of porcine adipose tissues

Author:
Sasaki, K.; Mitsumoto, M.; Nishioka, T.; Irie, M.
Source:
Meat science 2006 v.72 no.4 pp. 789-792
ISSN:
0309-1740
Subject:
pork; adipose tissue; lipid content; melting point; meat quality; differential scanning calorimetry; temperature; kidneys as food; carcass grading
Abstract:
... Differential scanning calorimetry (DSC) was used for the direct analysis of melting properties in porcine subcutaneous, intermuscular, and kidney leaf adipose tissue by heating at a constant ratio of +5 degrees C/min from 4 to 90 degrees C. Melting curves for adipose tissues as well as fat extracted from the associated tissues by chloroform-methanol were generated using DSC. Major peaks in DSC cur ...
DOI:
10.1016/j.meatsci.2005.09.020
PubMed:
22061895

4. Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs

Author:
Otto, G.; Roehe, R.; Looft, H.; Thoelking, L.; Henning, M.; Plastow, G.S.; Kalm, E.
Source:
Meat science 2006 v.72 no.4 pp. 680-687
ISSN:
0309-1740
Subject:
pork; longissimus dorsi; meat quality; drip loss; food packaging; containers; meat cuts; postmortem changes; swine; young animals; dressing percentage; lean meat; backfat; carcass yield; color
Abstract:
... Drip loss of 374 samples taken from porcine M. longissimus dorsi and M. semimembranosus was measured by using the "bag method" (BM), EZ-DripLoss (EZ-DL) from premium cuts (PC) and in retail tray (case-ready meat; CRM). This provided a comparison between these methods and their relationships to other meat quality and carcass traits. Samples were prepared at 24 h post-mortem (pm) and were measured 2 ...
DOI:
10.1016/j.meatsci.2005.10.001
PubMed:
22061880

5. Eating quality of commercially processed hot boned sheep meat

Author:
Toohey, E.S.; Hopkins, D.L.
Source:
Meat science 2006 v.72 no.4 pp. 660-665
ISSN:
0309-1740
Subject:
mutton; hot boning; longissimus dorsi; meat quality; meat tenderness; flavor; juiciness; cooking quality; electrical treatment; palatability; pH; shear strength; food acceptability; carcass weight; sarcomeres
Abstract:
... The aim of this work was to establish consumer perceptions of the eating quality of commercially processed hot boned sheep meat. The eating quality scores for tenderness, flavour, juiciness, and overall liking of grilled m. longissimus thoracis et lumborum (LL) were derived from untrained consumers. The animals used in this experiment were sourced from three different properties and were of variou ...
DOI:
10.1016/j.meatsci.2005.09.016
PubMed:
22061877

6. Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus

Author:
Fortomaris, P.; Arsenos, G.; Georgiadis, M.; Banos, G.; Stamataris, C.; Zygoyiannis, D.
Source:
Meat science 2006 v.72 no.4 pp. 688-696
ISSN:
0309-1740
Subject:
swine; intensive livestock farming; pork; chops; image analysis; meat quality; sensory evaluation; consumers; consumer surveys; appearance (quality); color; backfat; marbling; dressing percentage; lean meat; sociodemographic characteristics; consumer preferences; Cyprus; Greece
Abstract:
... The effect of meat appearance on consumers' preferences for pork chops was assessed using images manipulated for appearance characteristics. Data were collected from 412 consumers in Greece and Cyprus. Consumers were asked for their preference for pork chops from a book of computer-modified images and then completed a questionnaire of socio-demographic information, including eating and purchasing ...
DOI:
10.1016/j.meatsci.2005.09.019
PubMed:
22061881

7. Effects of early maternal separation of lambs and rearing with minimal and maximal human contact on meat quality

Author:
Napolitano, F.; Caroprese, M.; Girolami, A.; Marino, R.; Muscio, A.; Sevi, A.
Source:
Meat science 2006 v.72 no.4 pp. 635-640
ISSN:
0309-1740
Subject:
lambs; ewes; rearing; human-animal relations; animal age; animal behavior; lamb meat; lamb carcasses; carcass yield; animal welfare; dressing percentage; pH; meat tenderness; texture; shear strength; animal performance; carcass weight; artificial rearing
Abstract:
... The present study aims to assess the effect of gentling on behaviour and meat quality of lambs. Thirty-two Comisana lambs were divided into four groups of eight animals: ER (ewe reared), AR (artificially reared) and the corresponding gentled groups ERG and ARG. The provision of human contacts stimulated gentled subjects to explore, whereas the proportion of idling subjects was reduced (P < 0.10). ...
DOI:
10.1016/j.meatsci.2005.09.013
PubMed:
22061873

8. Effects of feeding strategy during a short finishing period on performance, carcass and meat quality in previously-grazed young bulls

Author:
Cerdeno, A.; Vieira, C.; Serrano, E.; Lavin, P.; Mantecon, A.R.
Source:
Meat science 2006 v.72 no.4 pp. 719-726
ISSN:
0309-1740
Subject:
beef bulls; calf feeding; finishing; feed concentrates; hay; ad libitum feeding; feed conversion; liveweight gain; slaughter weight; beef carcasses; carcass weight; carcass yield; backfat; dressing percentage; lean meat; pH; color; beef quality; drip loss; cooking quality; carotenes; meat tenderness; juiciness; flavor; food acceptability; off odors
Abstract:
... Twenty-one Brown Swiss x Limousin young bulls reared on pasture were housed for a short finishing period (60 days). CA group (concentrate-ad libitum group) received concentrate and straw ad libitum for the whole finishing period. CR group (concentrate-restricted group) received 4 kg of concentrate/animal per day and ad libitum alfalfa hay throughout the 60 days. CRA group (concentrate-restricted/a ...
DOI:
10.1016/j.meatsci.2005.10.002
PubMed:
22061885

9. Fatty acids, cholesterol and protein content of nutria (Myocastor coypus) meat from an intensive production system in Uruguay

Author:
Saadoun, A.; Cabrera, M.C.; Castellucio, P.
Source:
Meat science 2006 v.72 no.4 pp. 778-784
ISSN:
0309-1740
Subject:
water content; Myocastor coypus; rodents; intensive livestock farming; game meat; liver; brain; adipose tissue; cholesterol; protein content; lipid content; fatty acid composition; dry matter content; abdominal fat; nutritive value; Uruguay
Abstract:
... This study describes the total lipids, protein and fatty acids in the meat, liver, brain and adipose tissue of five male and five female nutria (Myocastor coypus). The animals were reared on a specialized farm in Uruguay. Total lipid content was between 1.41% and 1.84% in males and females. Total cholesterol content was between 70.1 mg and 72.7 mg/100 g of wet tissue. The protein content was betwe ...
DOI:
10.1016/j.meatsci.2005.10.007
PubMed:
22061893

10. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

Author:
Baublits, R.T.; Pohlman, F.W.; Brown, A.H. Jr.; Yancey, E.J.; Johnson, Z.B.
Source:
Meat science 2006 v.72 no.4 pp. 704-712
ISSN:
0309-1740
Subject:
water content; beef; longissimus dorsi; marinating; sodium chloride; sodium tripolyphosphate; salt concentration; beef quality; sensory evaluation; color; water holding capacity; texture; shear strength; meat tenderness; palatability; cooking quality; juiciness; off flavors
Abstract:
... Beef biceps femoris (n = 10; muscle sections, n = 20; BF), infraspinatus (n = 10; muscle sections, n = 20; IS), and longissimus (n = 10; muscle sections, n = 20; LM) muscles were utilized to evaluate the effect of enhancement with phosphate and varying levels of sodium chloride in beef muscles differing in composition and palatability. Muscles were untreated or solution enhanced to 112% of raw pro ...
DOI:
10.1016/j.meatsci.2005.09.023
PubMed:
22061883

11. Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds

Author:
Lindahl, G.; Young, J.F.; Oksbjerg, N.; Andersen, H.J.
Source:
Meat science 2006 v.72 no.4 pp. 624-634
ISSN:
0309-1740
Subject:
swine breeds; breed differences; swine feeding; dietary supplements; creatine; finishing; slaughter; pig carcasses; cooling; rigor mortis; pH; myoglobin; oxidation; meat quality; sensory properties; color; temperature; storage time; oxidative stability
Abstract:
... Increased creatine content in the muscle may delay postmortem (pm) lactate formation and postpone pH decline, hence potentially affect the colour of pork. The influence of dietary supplementation with 0 or 50 g creatine monohydrate (CMH)/d for 5 days prior to slaughter and two cooling rates of pig carcasses on the colour characteristics of pork loin from purebred Duroc and Landrace pigs was invest ...
DOI:
10.1016/j.meatsci.2005.09.024
PubMed:
22061872

12. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation

Author:
Westphalen, A.D.; Briggs, J.L.; Lonergan, S.M.
Source:
Meat science 2006 v.72 no.4 pp. 697-703
ISSN:
0309-1740
Subject:
pork; sarcomeres; heat treatment; gelatinization; pH; muscle protein; water holding capacity; viscoelasticity; storage modulus; gelling properties; postmortem changes; functional properties
Abstract:
... The gelation characteristics of myofibrillar proteins are indicative of meat product texture. Defining the performance of myofibrillar proteins during gelation is beneficial in maintaining quality and developing processed meat products and processes. This study investigates the impact of pH on viscoelastic properties of porcine myofibrillar proteins prepared from different muscles (semimembranosus ...
DOI:
10.1016/j.meatsci.2005.09.021
PubMed:
22061882

13. Instrumental evaluation of pH effects on ability of pork chops to bloom

Author:
Brewer, M.S.; Novakofski, J.; Freise, K.
Source:
Meat science 2006 v.72 no.4 pp. 596-602
ISSN:
0309-1740
Subject:
pork; chops; myoglobin; oxygen; oxidation; pH; discoloration; postmortem changes; sensory properties; color; redox potential
Abstract:
... Color plays an important role in consumer purchase decisions of pork. For this reason, the objective of this study was to determine the usefulness of instrumental measures of bloom and bloom as a function of pH. Color was measured with two instruments on pork chops of varied ultimate pH (5.1-6.1) in a vacuum package and again after blooming. During bloom, Hunter a* increased while Minolta a values ...
DOI:
10.1016/j.meatsci.2005.09.009
PubMed:
22061869

14. Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey

Author:
Sammel, L.M.; Claus, J.R.; Greaser, M.L.; Richards, M.P.
Source:
Meat science 2006 v.72 no.4 pp. 585-595
ISSN:
0309-1740
Subject:
ground turkey meat; cooked foods; sodium citrate; sodium nitrite; nicotinamide; food additives; meat quality; color; sensory properties; decolorization; heme iron; redox potential; chelation; chelating agents
Abstract:
... The principal mechanism by which sodium citrate reduces the pink color defect in cooked ground turkey was investigated. Sodium citrate (SC; 0, 0.125, 0.25, 0.5, 1.0, 2.0 M), sodium nitrite (0.01, 0.1 M), and nicotinamide (0.5, 0.75 M) were combined in solutions of bovine hemin to determine SCs ability to bind heme iron and competitively inhibit pink-color-generating ligands from binding. Additiona ...
DOI:
10.1016/j.meatsci.2005.09.008
PubMed:
22061868

15. Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs

Author:
Valencia, I.; Ansorena, D.; Astiasaran, I.
Source:
Meat science 2006 v.72 no.4 pp. 727-733
ISSN:
0309-1740
Subject:
sausages; food enrichment; omega-3 fatty acids; docosahexaenoic acid; eicosapentaenoic acid; fermentation; dried meat; fermented foods; fish oils; meat quality; nutritive value; nutrient content; oxidative stability; monounsaturated fatty acids; saturated fatty acids; sensory properties; color; sensory evaluation; food acceptability; off odors; juiciness; taste; food additives
Abstract:
... Enrichment of dry fermented sausages with n - 3 fatty acids through a partial substitution of pork backfat by deodorised fish oil resulted in improved nutritional properties with regard to conventional sausages, without affecting sensory properties and oxidation status. The developed products supplied 0.64 g EPA/100 g and 0.46 g DHA/100 g product, and showed PUFA + MUFA/SFA ratio of 1.76 and n - 6 ...
DOI:
10.1016/j.meatsci.2005.09.022
PubMed:
22061886

16. Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note

Author:
Perlo, F.; Bonato, P.; Teira, G.; Fabre, R.; Kueider, S.
Source:
Meat science 2006 v.72 no.4 pp. 785-788
ISSN:
0309-1740
Subject:
water content; chicken meat; hot boning; washing; food processing equipment; processed foods; physicochemical properties; pH; lipid content; protein content; sensory properties; color
Abstract:
... The effects of different proportions (0%, 10%, 20%, 30%, 40%) of washed mechanically deboned chicken meat (WM) as a substitute for hand deboned chicken meat, on the physicochemical and sensory characteristics of chicken nuggets were evaluated. The addition of WM increased fat content, but it was only significant (P < 0.05) when 40% of WM was added, whereas the protein content was significantly (P ...
DOI:
10.1016/j.meatsci.2005.09.007
PubMed:
22061894

17. Prediction of intramuscular fat by impedance spectroscopy

Author:
Altmann, M.; Pliquett, U.
Source:
Meat science 2006 v.72 no.4 pp. 666-671
ISSN:
0309-1740
Subject:
pork; beef; longissimus dorsi; lipid content; prediction; bioelectrical impedance; electrolytes; pig carcasses; beef carcasses; rigor mortis; backfat; near-infrared spectroscopy; regression analysis; correlation
Abstract:
... Multiple multi-frequency impedance measurements during the computer controlled passage of a probe through the M. longissimus dorsi in pork and beef were applied. It was expected that the variability in impedance would correlate with the intramuscular fat (IMF) due to the inhomogeneous distribution of electrolytes and fat. We conducted our experiments in pig carcasses at different, well defined tim ...
DOI:
10.1016/j.meatsci.2005.08.021
PubMed:
22061878

18. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Author:
Ventanas, S.; Estevez, M.; Tejeda, J.F.; Ruiz, J.
Source:
Meat science 2006 v.72 no.4 pp. 647-655
ISSN:
0309-1740
Subject:
swine breeds; crossbreds; swine feeding; free stalls; pastures; feed concentrates; dietary fat; oleic acid; vitamin supplements; alpha-tocopherol; gamma-tocopherol; sunflower oil; food intake; feed conversion; slaughter weight; pork; longissimus dorsi; loins (meat cut); cured meats; meat quality; protein degradation; lipid peroxidation; thiobarbituric acid-reactive substances; malondialdehyde; dried meat; breed differences; fatty acid composition
Abstract:
... Lipid and protein oxidation in Longissimus dorsi (LD) and dry-cured loins from pigs with different genetic (pure Iberian (IBP), Iberian female x Duroc male (IB x D) and Duroc female x Iberian male (D x IB)) and feeding backgrounds (free rearing on acorn and pasture (MON), concentrates high in oleic acid and supplemented with 250 ppm of vitamin E (HOVE) and control concentrates (CON)) were investig ...
DOI:
10.1016/j.meatsci.2005.09.011
PubMed:
22061875

19. Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

Author:
Baublits, R.T.; Meullenet, J.F.; Sawyer, J.T.; Mehaffey, J.M.; Saha, A.
Source:
Meat science 2006 v.72 no.4 pp. 741-750
ISSN:
0309-1740
Subject:
pork; loins (meat cut); chops; marinating; sodium tripolyphosphate; sodium chloride; salt concentration; cooking; internal temperature; cooking quality; meat quality; pH; texture; hardness; shear strength; flavor; juiciness; food acceptability; consumer acceptance; sensory evaluation
Abstract:
... Fresh pork loins (n = 15; muscle sections, n = 30) were utilized to evaluate the effects of pump rate (0%, 6%, or 12%) with a solution of sodium tripolyphosphate and sodium chloride (0.4% and 1.0% targeted final product concentrations, respectively), and cooked endpoint internal temperature (71 or 82 degrees C) on instrumental texture, descriptive sensory profiles and consumer acceptance. Loins en ...
DOI:
10.1016/j.meatsci.2005.10.006
PubMed:
22061888

20. Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna

Author:
Hoffman, L.C.; Botha, S.St.C.; Britz, T.J.
Source:
Meat science 2006 v.72 no.4 pp. 734-740
ISSN:
0309-1740
Subject:
Struthio; ostriches; alternative livestock; rigor mortis; hot boning; pH; temperature; meat quality; sensory evaluation; meat tenderness; shear strength; juiciness; taste; flavor; off odors
Abstract:
... Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of hot-deboning include the reduction of costs and time, but there is always the risk of cold-shortening. The effects of hot-deboning of ostrich M. gastrocnemius, pars interna on meat sensory attributes were investigated. The data showed that the hot-deboned muscles' pH48 (6.57 +/- 0.18) was significan ...
DOI:
10.1016/j.meatsci.2005.10.004
PubMed:
22061887