“…Ke et al (2017) also demonstrated that the level of mitochondrial degradation was greater in PM than LL by examining the changes in mitochondrial content. Simultaneously, the cristae content of the mitochondria of beef LT at 24 and 72 h postmortem was greatly decreased, the matrix was more transparent, and the inner membrane was discontinuous and degraded ( Li et al, 2020 ). Fig.…”
“…Ke et al (2017) also demonstrated that the level of mitochondrial degradation was greater in PM than LL by examining the changes in mitochondrial content. Simultaneously, the cristae content of the mitochondria of beef LT at 24 and 72 h postmortem was greatly decreased, the matrix was more transparent, and the inner membrane was discontinuous and degraded ( Li et al, 2020 ). Fig.…”
“…The yellowness (b*) of crayfish meat was low and similar to that of pork [109,110] but much lower than that of beef [111,112], poultry [108], wild boar [113], and carp [100]. The chromaticity of crayfish meat (C) was lower than that of livestock [108,109,111,112] and carp [100] meat. The fine texture of crayfish meat is due to the small size of muscle fibres and thin connective tissue surrounding the fibres ( Table 9).…”
Section: Culinary Properties Of Spiny-cheek Crayfish Meatmentioning
The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.
“…The C* and h* are derived from a* and b* values and these are influenced by the relative proportion of myoglobin and functions of mitochondria. The C* represents the color intensity and increased with the increase in OPD [ 32 ]. It is also related with the function of mitochondria and increases with the decrease in OCR.…”
Section: Resultsmentioning
confidence: 99%
“…It is also related with the function of mitochondria and increases with the decrease in OCR. The h* value is positively linked with OPD and negatively related with the OCR [ 32 ]. The a* and C* values were decreased from day 0 to day 10 in the present study.…”
This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected. After slaughtering and 24 h of postmortem chilling, striploins were separated and cut into 16 steaks and equally divided into two groups, i.e., either marinated with calcium chloride or not. Meat quality characteristics were recorded on 0, 2, 4, 6, 8, and 10 days of storage. The results showed that the pH value of young animals was higher than the value of spent animals and pH was increased over the storage time. Color b*, C*, and h* values were higher in spent animals as compared with the young animals; however, values of colors L* and h* were higher and a* was lower in marinated samples than the values of non-marinated samples. Color a* and C* values were increased and h* was decreased with lengthening the storage time. The meat cooking loss was higher in marinated and the water-holding capacity was higher in non-marinated meat samples. Shear force values were lower in young animals and marinated samples than the values of spent animals and non-marinated meat samples, respectively. Sensory characteristic scores of marinated samples were better than the non-marinated samples. In conclusion, calcium chloride marination can be used to improve the quality characteristics of buffalo meat.
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