Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

Šnirc, Marek; Král, Martin; Ošťádalová, Martina; Golian, Jozef; Tremlová, Bohuslava

doi:10.1080/10942912.2016.1180532

Cited by 21 publications

(27 citation statements)

References 29 publications

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“…The IMF content is an important aspect of the meat quality because it confers juiciness, texture, and flavor, especially during heat treatment or cooking. In general, meat from farmed red deer has a higher IMF content than meat from free‐range red deer . This effect may probably explain why results from the current study showed lower IMF levels compared to those reported by other authors studying farmed deer, who found that values ranged from 0.55% to 0.72% (versus 0.05% to 0.34% observed in the current study for L and H groups, respectively).…”

Section: Discussioncontrasting

confidence: 63%

“…In any case, pH was measured at 48 and at 72 h post mortem . In general, the pH at 36–48 h post mortem has been considered as the ultimate pH for deer meat . However, current results showed how pH continued to decline from the 48 (5.83–5.89) to the 72 (5.56–5.66) h post mortem in the case of deer meat.…”

Section: Discussioncontrasting

confidence: 55%

“…A number of researchers have published literature about wild red deer meat quality, studying the effects of many factors such as sex, muscle, or carcass weight on meat quality characteristics. Some studies have examined the effect of the production system (farming/wild origin) on meat quality from red deer . Despite being the more common source of meat, available information about the influence of slaughter age on carcass and meat quality is very scarce for wild red deer.…”

Section: Introductionmentioning

confidence: 99%

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Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

et al. 2018

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BACKGROUND Deer‐meat consumption is increasing in several countries based on claims that it is a healthy red meat. This study assessed the effect of slaughter age (low – 26 months and younger; medium – from 27 months to younger than 42 months; and high – 42 months and older) on carcass characteristics and meat physicochemical properties of 150 Iberian wild red deer. RESULTS Whole carcass yields of neck, backbone and flank increased (P < 0.001) with age, while yields of shoulder, tenderloin and leg decreased (P < 0.05) with age. The pH measured at 48 h post mortem at 9th rib level was not affected by age, while pH measured at 72 h post mortem at the longissimus thoracis et lumborum muscle decreased (P < 0.05) with age. Meat chemical composition was not affected by slaughter age, except for intramuscular fat (IMF), which increased (P < 0.05) with slaughter age. Finally, cooking loss and shear force were higher (P < 0.05) in meat from older deer. CONCLUSION Most characteristics of meat from wild red deer depend on age at slaughter. The greater IMF of meat from older animals may render it more palatable. However, meat shear force also increased with age. Additional studies testing palatability seem to be necessary to evaluate the effects of slaughter age on the sensorial quality of meat from Iberian wild red deer. © 2018 Society of Chemical Industry

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Section: Discussioncontrasting

confidence: 63%

Section: Discussioncontrasting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

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Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

et al. 2018

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“…Texture analyses were performed using TA‐XT Plus texture analyser (Stable Micro Systems, Godalming, UK). Texture profile analyses and shear force were performed according to Šnirc et al …”

Section: Methodsmentioning

confidence: 99%

Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

et al. 2018

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BACKGROUND Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter‐type meat products. RESULTS Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey's HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155_16) and pork plasma P (158_16) was found to be different from that in other samples. Texture analysis revealed differences (P < 0.05) in shear force between pork haemoglobin 155_16 and all tested samples, in the hardness between the control (154_16) and pork collagen protein (157_16) and between 157_16 and 160_16. Chewiness showed differences between control 154_16 and collagen proteins 157_16. Colour analysis showed a difference between pork haemoglobin (155_16) and other products (P < 0.05) by component analysis. CONCLUSION All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry

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“…The objective of this type of analysis is to see whether the first few components account for most of the variation in the original data. This helps to identify the most important directions of variability in a large set of heterogeneous dataset (Destefanis, Barge, Brugiapaglia, & Tassone, ; Šnirc et al., ). The correlation between a component and a variable estimates the information they share.…”

Section: Introductionmentioning

confidence: 99%

Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis

Mwove

Gogo

Chikamai

et al. 2018

Food Science & Nutrition

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Principal component analysis (PCA) was carried out to study the relationship between 24 meat quality measurements taken from beef round samples that were injected with curing brines containing gum arabic (1%, 1.5%, 2%, 2.5%, and 3%) and soy protein concentrate (SPC) (3.5%) at two injection levels (30% and 35%). The measurements used to describe beef round quality were expressible moisture, moisture content, cook yield, possible injection, achieved gum arabic level in beef round, and protein content, as well as descriptive sensory attributes for flavor, texture, basic tastes, feeling factors, color, and overall acceptability. Several significant correlations were found between beef round quality parameters. The highest significant negative and positive correlations were recorded between color intensity and gray color and between color intensity and brown color, respectively. The first seven principal components (PCs) were extracted explaining over 95% of the total variance. The first PC was characterized by texture attributes (hardness and denseness), feeling factors (chemical taste and chemical burn), and two physicochemical properties (expressible moisture and achieved gum arabic level). Taste attribute (saltiness), physicochemical attributes (cook yield and possible injection), and overall acceptability were useful in defining the second PC, while the third PC was characterized by metallic taste, gray color, brown color, and physicochemical attributes (moisture and protein content). The correlation loading plot showed that the distribution of the samples on the axes of the first two PCs allowed for differentiation of samples injected to 30% injection level which were placed on the upper side of the biplot from those injected to 35% which were placed on the lower side. Similarly, beef samples extended with gum arabic and those containing SPC were also visible when scores for the first and third PCs were plotted. Thus, PCA was efficient in analyzing the quality characteristics of beef rounds extended with gum arabic.

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Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

Abstract: Tremlová (2017) Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer,

Cited by 21 publications

References 29 publications

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis

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