Observations on a Method of Determining the Water Binding Properties of Meat

Urbin, M. C.; Zessin, D. A.; Wilson, George D.

doi:10.2527/jas1962.2119

Cited by 35 publications

(6 citation statements)

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“…When shear values were analyzed by ttest, irrespective of type of musculature (1969) or breed, values for ,the cores taken at the lateral position of the LD were significantly (P < 0.001) lower than those for cores from the medial position. That supports the findings of Urbin et al (1962)) but opposes those of Pengilly et al (1966), Murphy et al (1961) and Onate et al (1963). Differences in pH were significant (P < 0.05) between DFD and both "normal" and PSE muscle from Poland Chinas, but not for muscle from Durocs.…”

Section: Objective Measurementssupporting

confidence: 84%

Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle

Searcy¹,

Harrison²,

Anderson³

1969

Journal of Food Science

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SUMMARY: A completely randomized design was followed to evaluate 48 roasts posterior third of the loin) from 12 Duroc and 12 Poland China barrows. Antemortem treatment of pigs produced “normal”, pale‐soft‐exudative (PSE) and dark‐firm‐dry (DFD) longissimus dorsi (LD) muscle. Meat was roasted at 350°F to an internal temperature of 167°F and evaluated by organoleptic and selected objective measurements. There was no significant organoleptic preference for one type (“normal”, PSE, DFD) of LD. Also, differences among types of muscle were not significant for roasting time, volume of press fluid or total moisture (press method); whereas roasting losses, total moisture (Brabender) and pH of LD were affected significantly by type of muscle. In general, there were significant (P < 0.05) differences between PSE and DFD muscle, and between “normal” and DFD muscle. DFD muscle exhibited the smallest roasting loss and greatest total moisture, whereas PSE muscle had the greatest roasting loss and least total moisture. DFD muscle rated highest in pH and lowest in Warner‐Bratzler shear value. LD from Durocs was more tender (P < 0.05), had a higher (P < 0.05) pH, and contained less (P < 0.01) total moisture (Brabender) than LD from Poland Chinas. Cooking losses were greater (P < 0.05) for roasts from Durocs than for roasts from Poland Chinas.

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Section: Objective Measurementssupporting

confidence: 84%

Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle

Searcy¹,

Harrison²,

Anderson³

1969

Journal of Food Science

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“…Expressible moisture was determined by the filter press method described by Urbin et al (1962). For expressible moisture (%), 0.500 g (tolerance < ±0.1000 g) meat was weighed onto filter paper (Waterman #3), and the paper with meat was placed between two metal plates.…”

Section: And Expressible Moisturementioning

confidence: 99%

Effects of Cooking Methods on Textural Properties and Water‐Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times

Lee

Xiong

Chang

et al. 2014

Journal of Texture Studies

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The effects of oven‐baking (OB) and water‐cooking (WC) methods on the textural properties and water‐holding capacity (WHC) of broiler breast meat were investigated. A total of 1,008 broilers processed and deboned at nine different postmortem (0.25, 1.25, 2.0, 2.5, 3.0, 3.5, 4.0, 6.0 and 24.0 h) duration were cooked by two different cooking methods. Textural properties of cooked meat were predicted by the Meullenet–Owens razor shear method, descriptive analysis and consumer testing. Moisture and expressible moisture contents were also evaluated. Results showed that postmortem deboning time played more important roles on the development of texture in broiler breast meat than the cooking methods. The WC‐cooked samples had higher moisture and expressible moisture contents across most of postmortem deboning times than the OB‐cooked samples, indicating a better WHC for the WC method. Practical Applications This research provides practical information regarding how different cooking methods (oven baking and water cooking) relate to the textural properties and water‐holding capacity (WHC) of broiler breast meat. Significant findings would include that quality of broiler breast meat was more significantly influenced by postmortem deboning times than the cooking methods. However, some of quality indicators associated with WHC varied according to the cooking methods. This information would be of benefit to poultry processors or users who would like to optimize the quality of broiler breast meat being cooked.

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“…Chicken had some important physical properties. Water holding capacity and pH several methods have been applied to determine water holding capacity, such as the bag drip method or the filter paper co mpression method [1]. Water holding capacity is one of the most important qualitative characteristics of meat, it can affect the appearance of the product, its behavior on cooking and its juicy sensation on chewing [2].…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Changes of Frozen Chicken Burger Formulated with Some Spices and Herbs

Darwish¹,

El-Geddawy²,

Khalifa³

et al. 2013

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The main objective of the present study was to examine the visibility of using natural spices and herbs (thyme, rosemary, sage, marjoram and black seeds) to help chicken burger industry to improve physical properties and extend the shelf life of chicken burger. Two concentrations of these spices (0.5 and 1%) were emp loyed on chicken burger stored at 18℃for 6 months. Study indicated that, there were slight decreases in pH values, water holding capacity (W.H.C) and cooking yield in all treat ments throughout the frozen storage period. Furthermore, during storage the drip loss, cooking loss and shrinkage was progressively increased by the extending of storage in all treat ments. Meanwhile, treat ments which had spices and herbs at levels 1% showed slight increase in pH values, water holding capacity (W.H.C) and cooking yield compared with control and treatments which had spices and herbs at level 0.5%. Also, the results appeared that control sample was recorded the highest percentage of drip loss, cooking loss and shrinkage than other treatments. Furthermore, the treatments containing spices and herbs at level 0.5% had higher drip loss, cooking loss and shrinkage than those treatments containing spices and herbs at level 1%.

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Observations on a Method of Determining the Water Binding Properties of Meat

Cited by 35 publications

References 0 publications

Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle

Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle

Effects of Cooking Methods on Textural Properties and Water‐Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times

Physico-Chemical Changes of Frozen Chicken Burger Formulated with Some Spices and Herbs

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