Higher drip loss is associated with protein oxidation

Traoré, S.; Aubry, Laurent; Gatellier, Philippe; Przybylski, Wiesław; Jaworska, Danuta; Kajak-Siemaszko, Katarzyna; Santé-Lhoutellier, Véronique

doi:10.1016/j.meatsci.2011.11.033

Cited by 127 publications

(75 citation statements)

References 54 publications

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“…This might have been due to a greater loss of water-holding capacity of the muscle protein caused by the high temperature of muscle recorded during this season. The increase in thawing loss is explained by water loss from the muscle due to muscle protein degradation caused by spoilage (Traore et al, 2012). This finding is supported by a previous study by Molette et al (2006), who found a significant increase in thawing loss of muscles stored at 40 °C compared with that of muscles stored at 4 °C.…”

Section: Effect Of Slaughter Season On the Different Parameterssupporting

confidence: 81%

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Hamad

Beddada²,

Faye

2018

Emir J Food Agric

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The aim of this study was to determine the effect of slaughter season on the postmortem metabolic characteristics of dromedary camel longissimus thoracis (LT) muscle. A total number of thirty male camels (5-7 years old) were included in this work. Ten camels were slaughtered according to season of the year (winter, spring and summer). The samples were analyzed for muscle pH, muscle temperature, electrical conductivity, drip loss (DL), cooking loss(CL) and thawing loss (TL). No significant (p> 0.05) effect of slaughter season on muscle pH and cooking loss was observed. However, slaughter season significantly (p< 0.05) influenced the electrical conductivity, muscle temperature, drip loss and thawing loss. All of these parameters were higher (p< 0.05) during summer as compared to winter and / or spring seasons. Moreover, several correlations between different studied parameters were reported. In conclusion, these findings indicated that slaughter season had a significant (p< 0.05) effect on several postmortem metabolic parameters of camels. Therefore, this study demonstrated that the electrical conductivity late postmortem measurement can be used as a suitable method for the evaluation of camel's meat quality.

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Section: Effect Of Slaughter Season On the Different Parameterssupporting

confidence: 81%

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Hamad

Beddada²,

Faye

2018

Emir J Food Agric

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“…Fisher (2007) found that 75% of the carcasses considered exudative and non-exudative had an initial pH lower and higher than 6.2, respectively, meaning that other factors, besides initial pH, affect muscle water-holding capacity. These factors include final pH (Juncher et al, 2001), degree of sarcomere shortening (Huff-Lonergan & Lonergan, 2007), specific protein denaturation (Huff-Lonergan & Lonergan, 2007;Choi et al, 2010), oxidation and subsequent aggregation of myofibrillar proteins (Traore et al, 2012). This may explain why, even though all the explanatory variables of the variations in drip loss were not evaluated in the present study, a high degree of success was achieved in carcass classification.…”

Section: Resultsmentioning

confidence: 74%

Swine carcasses classified by degree of exudation and marbling content

Bertol

Coldebella

Filho

et al. 2017

Pesq. agropec. bras.

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-The objective of this work was to develop and evaluate prediction equations, based on measurements obtained on the slaughter line, for carcass classification according to the degree of exudation and the content of marbling. A total of 747 pig carcasses originated from 27 producers were randomly selected on the slaughter line at two slaughterhouses, constituting representative samples from each one. Hot carcass weight, loin depth, back fat thickness, and pH and temperature 45 min after slaughter were used to generate the equations. The carcasses were classified as normal or exudative for drip loss of loin and ham, and as acceptable or undesirable for marbling content. For drip loss of loin and ham, respectively, the overall correct classification of the carcasses was 87.3 and 76.8%, using the discriminant functions, for both categories. For marbling, the overall correct classification was 67.2%, and only 69% of the carcasses were correctly classified as acceptable (marbling >1). The equations developed based on the measurements obtained on the slaughter line allow classifying swine carcasses with high accuracy, according to the degree of exudation, but not with the content of marbling.Index terms: drip loss, ham, loin, pigs, prediction equations. Carcaças suínas classificadas por grau de exsudação e conteúdo de marmoreioResumo -O objetivo deste trabalho foi desenvolver e avaliar equações de predição, baseadas em medidas obtidas na linha de abate, para classificação de carcaças suínas de acordo com o grau de exsudação e o conteúdo de marmoreio. Um total de 747 carcaças suínas, provenientes de 27 produtores, foi selecionado ao acaso na linha de abate, em dois abatedouros, tendo constituído amostras representativas de cada um. Para gerar as equações, foram utilizados peso da carcaça quente, profundidade do lombo, espessura de toucinho, e pH e temperatura medidos 45 min após o abate. As carcaças foram classificadas em normais ou exsudativas, quanto à perda por gotejamento do lombo e do pernil, e em aceitáveis ou indesejáveis, quanto ao marmoreio. Para a perda por gotejamento do lombo e do pernil, respectivamente, a classificação correta global das carcaças foi de 87,3 e 76,8%, a partir das funções discriminantes, para ambas as categorias. Para o marmoreio, a classificação correta global foi de 67,2%, e apenas 69% das carcaças foram classificadas corretamente como aceitáveis (marmoreio >1). As equações desenvolvidas com base nas medidas obtidas na linha de abate permitem classificar com elevada acurácia as carcaças suínas, de acordo com o grau de exsudação, mas não com o conteúdo de marmoreio.Termos para indexação: perda por gotejamento, pernil, lombo, porcos, equações de predição.

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“…Moreover, the higher amount of cell fibres cut transversally results in an increase in oxidative processes in both lipid and protein fractions during storage, in addition to the tissue lesion caused by the process of freezing and thawing (Dalle Zotte, 2002;Traore et al, 2012). During freezing and thawing, the content and distribution of moisture in meat tissue are altered and ice crystals are formed between and within the fibres.…”

Section: Water Losses and Warner-blatzer Shear Force Of Hind Leg And mentioning

confidence: 99%

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

et al. 2016

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The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at -20°C) of Longissimus lumborum (LL) meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF) and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL) meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. -1.25; P<0.05). Significant (P<0.05) SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05) higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01). Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05). The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05), albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01) reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating that in the organic rearing system, specific attention needs to be paid to the farming environmental conditions.

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Higher drip loss is associated with protein oxidation

Cited by 127 publications

References 54 publications

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Swine carcasses classified by degree of exudation and marbling content

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

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