LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble Components

Laakkonen, Eini; Wellington, G. H.; Sherbon, J. N.

doi:10.1111/j.1365-2621.1970.tb12131.x

Cited by 186 publications

(74 citation statements)

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“…Results agree with those commonly found by all authors working on cooked meat (Bertola, Bevilacqua, & Zaritzky, 1994;Bouton, Harris, & Shorthose, 1975;Laakkonen, Wellintong, & Sherbon, 1972;Offer, Restall, & Trinck, 1984). A first order kinetic model was used to fit the results of weight losses expressed in the following equation: …”

Section: Cooking Lossessupporting

confidence: 93%

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

García-Segovía

Andrés-Bello

Martı́nez-Monzó

2007

Journal of Food Engineering

255

160

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Section: Cooking Lossessupporting

confidence: 93%

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

García-Segovía

Andrés-Bello

Martı́nez-Monzó

2007

Journal of Food Engineering

255

160

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“…For further clarification we are planning on another experiment, in which diets with or without Ca supplement are isocaloric. Interestingly, Montgomery et al (2000Montgomery et al ( , 2002 found that tenderness was improved without a significant increase in plasma 1,25-(OH)2-D3 levels when steers were fed 5×10 6 IU of vitamin D3 per day for 9 d before slaughter, while plasma concentrations of Ca…”

Section: Discussionmentioning

confidence: 99%

“…Water-holding capacity (WHC) was measured using the procedure of Laakkonen et al (1970) with slight modification. Briefly, for the determination of free water (F) content in the tissue, 0.5 g of a longissimus sample, from which any adipose or connective tissue attached was removed, was boiled at 80 for 20 min in water bath, and cooled, centrifuged at 737 × g for 10 min and weighed.…”

Section: Evaluation Of Beef Qualitymentioning

confidence: 99%

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers

Lee¹,

Park²,

Seong³

et al. 2003

Journal of Animal Science and Technology

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A study was conducted to determine the effects of feeding a diet containing no Ca supplement (limestone) during the late finishing period on growth, marbling and serum 1,25-dihydroxy vitamin D3 level in Korean native cattle. Twenty-four steers (20~24 mo of age) were divided into two groups of 12 each: one group assigned to a control diet (concentrates containing 2.5% limestone) and the other to a diet containing no calcium supplement. They were allowed to have free access to diets (concentrates and orchard grass hay) and water during the entire feeding period (223 d). Serum Ca 2+ , Ca and P concentrations were not influenced by diets, but serum 1,25-dihydroxy vitamin D3 concentrations determined 2 or 6 mo after the beginning of feeding the experimental diets were higher (P < 0.01) in steers fed the diet without Ca supplement than in those fed the control diet (78.3 vs 51.7 and 80.3 vs 51.1 pg/mL, respectively). Steers fed the diet without Ca supplement tended to have a higher intake of concentrates, but a lower intake of hay, compared to those fed the control diet. Average daily gain was higher (P < 0.05) in steers fed the diet without Ca supplement than in those fed the control diet. Feeding the diet without Ca supplement remarkably (P < 0.01) increased the marbling score (5.1 vs 2.2) and the muscle (M. longissimus dorsi) fat content (10.2 vs 6.7%) with a concomitant decrease in moisture content (67.6 vs 70.4%), compared to feeding the control diet. Ribeye area was increased (77.2 vs 82.8 cm 2 ) with the diet without Ca supplement, compared to the control diet (P < 0.05). Meat color, pH and water-holding capacity in longissimus muscle were not different between the two groups. The Warner-Brazler Shear (WBS) force of the longissimus muscle was slightly (P = 0.08) lower in steers fed the diet without Ca supplement than in steers fed the control diet (2.9 vs 3.2 kg/1.27-cm diameter core). Sensory evaluation showed that feeding the diet without Ca supplement slightly (P < 0.05) improved tenderness (4.9 vs 4.5) and flavor (4.9 vs 4.6), compared to feeding the control diet, but juiciness was not affected by diets. Results showed that deletion of Ca supplement from finishing diets is beneficial, increasing growth and marbling partly through an increased energy intake and induced 1,25-dihydroxy vitamin D3 synthesis that may increase intracellular Ca 2+ concentration and in turn fat synthesis.

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“…Five readings were made on each sample in different positions and directions to avoid any effects of the orientation of the muscle fibers. The centrifugation method described by Laakkonen et al (1970) was used to measure the water-holding capacity. The muscle samples (0.5 ± 0.05 g) from each pig were placed in a centrifuge tube with filter units, heated for 20 min at 80°C, and then cooled for 10 min.…”

Section: Analyses Of Meat-quality Traitsmentioning

confidence: 99%

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

et al. 2016

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Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH 24h , meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH 24h , CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meatquality traits.Key words: CBG, Berkshire, nsSNP, cortisol, meat-quality trait, molecular marker.Résumé : La transcortine (CBG, « corticosteroid-binding globulin ») est une protéine de transport plasmatique qui a une activité de liaison aux glucocorticoïdes. Dans la présente étude, nous avons identifié l'expression du gène CBG dans plusieurs tissus de quatre races de porcs : Berkshire, Duroc, Landrace et Yorkshire. L'expression de l'ARNm de CBG a été détectée dans le foie des quatre races et était la plus élevée chez les porcs Berkshire. Nous avons aussi trouvé des polymorphismes mononucléotidiques (SNP, « single nucleotide polymorphism ») dans le gène CBG chez les porcs Berkshire, incluant SNP c.919G>A, qui correspond à 307G>R. Nous avons analysé les relations entre cette variante CBG et diverses caractéristiques de qualité de viande. Le SNP était associé de façon significativement à l'épaisseur du gras dorsal, le pH post-mortem 24 h, la couleur de la viande [CIE a* (rougeur), CIE b* (degré de couleur jaune)], la capacité de rétention d'eau, la teneur en gras, la teneur en humidité, la teneur en protéines, les pertes à la cuisson et les forces de cisaillement. Par contre, les effets différaient selon le genre : les valeurs étaient associées de façon significative avec presque toutes les caractéristiques chez les truies nullipares, tandis l'association n'était significative que pour les pertes à la cuisson et les forces de cisaillement chez les castrats. L'allèle variant G était associé à une diminution d'épaisseur de gras dorsal, de pH post-mortem 24 h, de CIE a*, de teneur en gra...

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LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble Components

Cited by 186 publications

References 0 publications

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

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