Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

Hoffman, Louwrens C.; Vermaak, A.; Müller, M.

doi:10.4314/sajas.v42i4.1

Cited by 5 publications

(7 citation statements)

References 79 publications

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“…Natural and salty ostrich jerky meat was also characterized by the highest dry matter content. Comparable protein contents ranging from 20 to 22% has been reported in raw ostrich meat [ 10 ], raw beef [ 27 ], and raw chicken [ 6 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

et al. 2018

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The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens), beef (m. semimembranosus), and broiler chicken meat (m. pectoralis major). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat). The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

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Section: Resultsmentioning

confidence: 99%

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

et al. 2018

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“…This shows how quality such muscles could be. Hoffman et al (2012) reported that cooking loss of meat cold reduce the quality of meat, and obtained 34.22 to 45.64% of cooking loss for beef animal. Other parameters like thermal, cold shortening and thaw rigor do reduce the quality of any meat if it is of higher value.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of thigh muscles of 3 breeds of cattle (White Fulani, Sokoto Gudali and Red Bororo)

Fakolade¹,

Aluko²,

Omiwole³

2018

Afr. J. Food Sci.

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If different breeds or muscles of animal have same composition is a food for thought. Do muscles from animals eaten as food, have different chemical composition? This study evaluates composition of thigh muscles from three breeds of cattle and the different muscles in the thigh. Nine 1-year male cattle, comprising of 3 Sokoto Gudali (SG), 3 White Fulani (WF) and 3 Red Bororo (RB) breeds were reared semi-intensively, fed with concentrate and allowed to grazed for 10 weeks. Each breed thigh and their muscles {semi-membranous (SM), semi-tendinosis (ST), Gracilis (GR), Sartorius (S), Vastus Lateralis (VL), Tensor Fascia tatae (TL) and Biceps Femoris (BF)} were evaluated for proximate, minerals and palatability status, in a completely randomized design. Results of breeds, show that SG had highest significant (P<0.05) protein, magnesium, iron and phosphorus contents and lowest ether extract content. Out of all the muscles, SM had best proximate composition while VL had best mineral composition than other muscles significantly evaluated. Physico-chemical analysis showed that cooking loss was lowest (P<0.05) for SG (32.68%) than WF (39.61%) and RB (35.15%). For muscles, ST, BF, SM and GR had highest significant (P<0.05) water holding capacity values of 62.72, 55.46, 57.65 and 52.34%, respectively than 39.76 (VL), 42.19 (S) and 42.90% (TL). With regards to palatability scores for breeds, panelists scored SG highest (P<0.05) than WF and RB. For muscle, SM was scored best (P<0.05) with highest significant values for flavor, tenderness, texture and overall acceptability. SG appeared best in all the breeds evaluated, while SM did well in proximate, VL and ST in minerals, and SM in physico-chemical and palatability status.

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“…Jaringan ikat yang padat ini mungkin ada hubungannya dengan fungsi kerja dari otot pipi yang banyak melakukan aktivitas bergerak ketika hewan mengunyah/memamah biak (Purslow, 2005), akibatnya terjadi penebalan jaringan ikat di sekitar bagian otot. Keadaan ini dapat mempengaruhi sifat fisikokimianya (Hoffman et al, 2012).…”

Section: Pendahuluanunclassified

Komposisi Kimia dan Korelasi Beberapa Karakteristik Daging Pipi Sapi Bali

Rosmawati

Said

Abustam

et al. 2020

JPI

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Daging pipi termasuk hasil samping pemotongan ternak dan tidak dikategorikan sebagai karkas. Tujuan penelitian adalah mengidentifikasi sifat fisikokimia daging pipi sapi Bali untuk menjadi pertimbangan bahan baku dalam berbagai proses pengolahan pangan berbasis hewani. Sampel berasal dari Rumah Potong Hewan Tamangapa Makassar yang dianalisis setelah enam jam pemotongan. Hasil analisis menunjukkan komposisi kimia daging pipi menyerupai daging skeletal pada umumnya. Rataan pH otot berkisar pada 5,73 sampai 6,01, daya mengikat air sebagai refleksi dari kadar air lepas 32,64 sampai 51,64 mg, susut masak 26,84 sampai 35,90%, daya putus daging 2,96 sampai 3,53 kg/cm2, dan warna menunjukkan tingkat kecerahan (L) 33,86 sampai 43,13, kemerahan (a*) 18,20 sampai 24,78, dan kekuningan (b*) 0,80 sampai 3,85. Koefisien korelasi antara pH dan daya mengikat air adalah r = -0,92, artinya semakin rendah pH maka kemampuan otot melepaskan air semakin tinggi. Terdapat korelasi sangat kuat antara pH dan susut masak, yaitu r = -0,84, menunjukkan semakin rendah pH daging susut masak semakin tinggi. Kofisien korelasi antara nilai L, a* dan b*, secara berturut turut terhadap pH daging pipi adalah r = -0,62, r = -0,71, dan r = -0,56.

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Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

Cited by 5 publications

References 79 publications

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Evaluation of thigh muscles of 3 breeds of cattle (White Fulani, Sokoto Gudali and Red Bororo)

Komposisi Kimia dan Korelasi Beberapa Karakteristik Daging Pipi Sapi Bali

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