Physical and Biochemical Changes Occurring in Muscle during Storage and Preservation

Pearson, A. M.

doi:10.1016/b978-0-12-084190-5.50008-4

Cited by 8 publications

(5 citation statements)

References 100 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Kondisi selama pelayuan ini akan sangat mempengaruhi sifat-sifat mutu sensorik daging. Selama proses pelayuan, daging disimpan pada suhu dingin untuk jangka waktu beberapa hari (Pearson, 1986). Enzim endogen dalam otot seperti CAF dan Cathepsin D dan B akan berperan dalam mendegradasi protein myofibriler (Bird et al, 1980).…”

Section: Pendahuluanunclassified

Kualitas Organoleptik Daging Kambing Lokal dengan Lama Pelayuan dan Cara Pemasakan yang Berbeda (Sensoring Quality of Lokal Goat Meat as Influenced by Different Length of Conditioning and Types of Cooking)

Hafid¹,

Syam²

2012

BuletinPeternak

View full text Add to dashboard Cite

The aim of this research was to study the effect of different length of conditioning time and types of cooking on sensory quality of meat from goats under traditional way of keeping in remote villages. The result of this research would lead to the ability to decide the better conditioning processes post slaughtering to increase meat quality. The research was done following a completely randomized design of 4x2 factorial, each combination of experimental treatment had three replications. The first factor was the length of conditioning (A), which were consisted of without conditioning (A0), three hour conditioning (A1), six hour conditioning (A2), and nine hour conditioning (A3). The second factor was the types of cooking (B) which were cooking by boiling (A1), and cooking by roasting (A2). The result from a panel test indicated that conditioning processes for nine hours had capable of increasing quality of local native goat meat especially on aroma, flavor, juiciness, and final pH, mean while in the case of tenderness it did not show any affect of different length of conditioning and types of cooking. Better quality would be obtained when conditioning was done for nine hours in side refrigerator.(Key words: Goat meat conditioning, Type cooking, Sensory quality)

show abstract

Section: Pendahuluanunclassified

Kualitas Organoleptik Daging Kambing Lokal dengan Lama Pelayuan dan Cara Pemasakan yang Berbeda (Sensoring Quality of Lokal Goat Meat as Influenced by Different Length of Conditioning and Types of Cooking)

Hafid¹,

Syam²

2012

BuletinPeternak

View full text Add to dashboard Cite

show abstract

“…Meat quality is generally characterized by tenderness, juiciness, flavor, and color ( Smith, 1976 ), and it is also generally accepted that aging is considered one of the best ways to improve meat quality ( Ngapo et al, 2013 ). In addition, aging is a centuries-old practice used to preserve meat, involving biochemical muscle metabolism and enzymatic actions that improve consumer palatability, such as tenderness and flavor of meat ( Pearson, 1986 ). Meat aging is categorized as dry aging and wet aging according to the aging conditions.…”

Section: Introductionmentioning

confidence: 99%

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware

Kim,

Lee,

Kim

et al. 2023

Food Sci Anim Resour

View full text Add to dashboard Cite

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L* after 10 days of aging. However, the aging method did not alter the pH and CIE L* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.

show abstract

“…To obtain a good quality product, one has to start immediately after the fish are slaughtered. Normally, before and during processing the fish is kept at a low temperature to minimize auto-degradation (Pearson 1986) and microbial spoilage (Lee 1992). The muscle proteins undergo proteolytic degradation with storage.…”

Section: Introductionmentioning

confidence: 99%

Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel‐forming of Frozen and Chilled Actomyosin

Boonsupthip

Lee

2003

Journal of Food Science

View full text Add to dashboard Cite

Type III antifreeze protein (AFP) remarkably preserved Ca 2+ ATPase activity of actomyosin during frozen and chilled storage. Under frozen conditions, AFP helped to retain the Ca 2+ ATPase activity of actomyosin much higher than that of conventional cryoprotectants (sucrose-sorbitol mixture). The Ca 2+ ATPase activity increased with increasing AFP concentration and reached a maximum at 50g/L AFP. After 3-d chilled storage, the Ca 2+ ATPase activity of control and sucrose-sorbitol samples had lost 80% and 50%, respectively, while the AFP samples remained unchanged. A Type III AFP mechanism based on freezing temperature depression (more unfrozen water) and inhibition of ice recrystallization that protects against the freezing of muscle proteins in chilled or frozen conditions is proposed.

show abstract

Physical and Biochemical Changes Occurring in Muscle during Storage and Preservation

Cited by 8 publications

References 100 publications

Kualitas Organoleptik Daging Kambing Lokal dengan Lama Pelayuan dan Cara Pemasakan yang Berbeda (Sensoring Quality of Lokal Goat Meat as Influenced by Different Length of Conditioning and Types of Cooking)

Kualitas Organoleptik Daging Kambing Lokal dengan Lama Pelayuan dan Cara Pemasakan yang Berbeda (Sensoring Quality of Lokal Goat Meat as Influenced by Different Length of Conditioning and Types of Cooking)

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware

Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel‐forming of Frozen and Chilled Actomyosin

Contact Info

Product

Resources

About