Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study

Straadt, Ida K.; Rasmussen, Marianne H.; Andersen, Henrik J.; Bertram, Hanne Christine

doi:10.1016/j.meatsci.2006.09.019

Cited by 190 publications

(121 citation statements)

References 27 publications

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“…Increased purge and cooking loss over time of ageing were expected (Table 3). Kristensen & Purslow (2001) and Straadt et al (2007) noted that there is initially a continuous release of water from meat over time during ageing and this may stabilise, as in our study. Since cytoskeletal protein forms 10% of muscle protein (Labeit & Kolmerer, 1995), water is released continuously as the meat ages as a result of cytoskeletal structure degradation.…”

Section: Discussionsupporting

confidence: 67%

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Strydom¹,

Luhl²,

Kahl³

et al. 2016

SA J. An. Sci.

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The authors investigated the effects of breed (Brahman, Bonsmara, Simbrah and Simmental crosses) and post-mortem ageing on meat tenderness, purge, cooking loss and ultimate pH of the longissimus muscle under commercial production and slaughter conditions of the Namibian beef export industry. Fifty steers of each breed cross, at an average age of 2½ years and with an average subcutaneous fat cover of 2 mm over the 9th-10th thoracic vertebrae, were included in this study. The Brahman (BRX) differed significantly (P < 0.05) from all other breed crosses in all ageing treatments, recording higher Warner-Bratzler shear force values. The Bonsmara (BNX) steers showed the highest rate of tenderization and maintained this advantage up to day 30 post mortem. Purge and cooking loss increased initially and then tapered off over ageing time. BNX steers recorded the highest cooking loss.

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Section: Discussionsupporting

confidence: 67%

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Strydom¹,

Luhl²,

Kahl³

et al. 2016

SA J. An. Sci.

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“…Shanks et al (2002) showed that muscle loses ability to preserve humidity with ageing, while Wu et al (2006) conclude that higher cooking losses in aged meat can be due to protein aggregation after ageing. Furthermore, Straadt et al (2007) noticed that extended ageing associates with the growth of cooking losses while microstructural alterations occurring in ageing result in severe structural alterations. In this case, large spaces, similar to "black holes," can be perceived while the fiber amount changing structural characteristics along with the number of "black holes" grow with ageing time.…”

Section: Cooking Lossmentioning

confidence: 99%

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Gambuteanu

Alexe

2013

J Food Sci Technol

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The objective of the present study was to analyses technological and textural properties of pork thawed by low intensity ultrasound compared to meat thawed conventionally in air (control) or by immersion in water. The pork thawing was done by means of a generator of constant frequency, with adjusting ultrasound intensity, coupled with a transducer plate and a water bath. The frequency of 25 kHz and the intensity of 0.6 W/cm 2 allowed reducing by 87 % the time required for thawing from −5°C to −1°C as well as the overall thawing time as compared to thawing in air. Using intensity of 0.2, 0.4, and 0.6 W/cm 2 thawing rates were 0.62, 0.73, 1°C/min, versus 0.16°C/min in the control. The textural and technological properties of meat thawed by ultrasound are not impaired by the significant lowering of thawing time; there were no large mass loss or modification of meat ultrastructure as compared to control.

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“…Measurement of loin colour (including L*, a* and b* values) was conducted with a Chroma Meter (CR-410, Konica Minolta, Tokyo, Japan). Drip loss was measured as described previously (Aaslyng et al 2003;Straadt et al 2007). …”

Section: Carcass and Meat Quality Measurementsmentioning

confidence: 99%

Validation of metabolisable energy prediction equation for de-oiled corn distillers dried grains with solubles fed to finishing pigs

Wang

Piao

2016

Italian Journal of Animal Science

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This experiment was conducted to determine the accuracy of a prediction equation for metabolisable energy (ME) content generated from the chemical composition of de-oiled corn distillers dried grains with solubles (DDGS) in finishing pigs. A total of 72 pigs (average initial body weight 85.7 kg), with four pigs per pen and six pens per treatment, were fed one of the three experimental diets. The experimental diets were a corn-soybean meal basal diet or two diets containing 30% de-oiled DDGS diets. The experimental diets were formulated using ME values obtained from a prediction equation or NRC. ME prediction equation for the de-oiled DDGS was ME ¼ 4066 -(46.3Â%neutral detergent fibre (NDF)) þ (45.8Â%CP) -(106.2Â%ash). Overall, the pigs fed the diet calculated with an ME from NRC had significantly lower ADG, feed efficiency, hot carcass weight, Longissimus muscle area and leptin concentration in serum compared with pigs fed the diet with an ME calculated by the prediction equation (p < 0.05). Glucose and lowdensity lipoprotein concentrations in pigs fed the diet calculated by NRC and were significantly reduced compared with pigs fed the control diet (p < 0.05). Lipase concentration in pigs fed the diet calculated by prediction equation was higher compared with pigs fed the diet calculated by NRC (p < 0.05). In conclusion, the prediction equation of ME content in de-oiled DDGS was more accurate than the value and its use resulted in improved pig performance. ARTICLE HISTORY

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Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study

Cited by 190 publications

References 27 publications

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Validation of metabolisable energy prediction equation for de-oiled corn distillers dried grains with solubles fed to finishing pigs

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