Pore formation in cured–smoked pork determined with image analysis—effects of tumbling and RN− gene

Hullberg, Anja; Ballerini, Lucia

doi:10.1016/s0309-1740(03)00030-5

Cited by 12 publications

(7 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1993; Monin 1995). When the pore formation on the present material and an extended material was determined by image analysis, there were more pores in RN – carriers than in noncarriers, even though not significant in the present material (Hullberg and Ballerini 2003). This difference was mainly attributed to a greater number of small pores in RN – carriers.…”

Section: Discussionsupporting

confidence: 94%

“…The reason for this pore formation is not yet understood, but the tendency found in the present study toward a higher degree of pores in processed meat from RNcarriers is most likely attributed to a weaker ultra structure in this meat (Estrade et al 1993;Monin 1995). When the pore formation on the present material and an extended material was determined by image analysis, there were more pores in RNcarriers than in noncarriers, even though not significant in the present material (Hullberg and Ballerini 2003). This difference was mainly attributed to a greater number of small pores in RNcarriers.…”

Section: Discussioncontrasting

confidence: 53%

See 1 more Smart Citation

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

Hullberg

Johansson

Lundström

2005

Journal of Muscle Foods

Self Cite

View full text Add to dashboard Cite

The effects of RN genotype on the sensory perception of cured‐smoked loins were investigated in 30 female pigs crossbred with Hampshire. RN– carriers (RN–/rn+) were more tender, juicy and acidic than noncarriers (rn+/rn+). They were also more patty‐like and less salty. Further, they were more homogeneous in cured pink color and tended to have more pores than noncarriers. Despite the superior eating quality, in terms of higher tenderness and juiciness, most consumers preferred cured‐smoked loins from noncarriers. Multivariate statistical analyses showed that sensory tenderness, juiciness, acidity, number of pores and homogeneity of cured pink color were inversely related to instrumental tenderness measurements, but not well related to ultimate pH and water‐holding capacity. Instrumental tenderness measurements explained 44% of the variation in sensory tenderness, and RN genotype 41% of the variation in sensory juiciness. RN genotype best explained the variations in sensory attributes, followed by hardness.

show abstract

Section: Discussionsupporting

confidence: 94%

Section: Discussioncontrasting

confidence: 53%

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

Hullberg

Johansson

Lundström

2005

Journal of Muscle Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…1995; Ferrando and Spiess 2000), magnetic resonance imaging (Maas and Line 1995; Ramos‐Cabrer et al. 2005), computer vision technique (cameras) (Hullberg and Ballerini 2003; Du and Sun 2006), porosimetry (Rahman et al. 2002; Kassama and Ngadi 2005a) and most recently X‐ray computed tomography (CT) (Falcone et al.…”

Section: Introductionmentioning

confidence: 99%

“…Understanding how these elements are configured, relate and interact to affect food quality, processing and process optimization has become very important in developing tailored and novel food items to meet the demand of today's diverse and sophisticated consumers (Heertj 1998;van Dalen et al 2003van Dalen et al , 2007. Several techniques have been used to study food microstructures and these include microscopy (Kalab et al 1995;Ferrando and Spiess 2000), magnetic resonance imaging (Maas and Line 1995;Ramos-Cabrer et al 2005), computer vision technique (cameras) (Hullberg and Ballerini 2003;Du and Sun 2006), porosimetry (Rahman et al 2002;Kassama and Ngadi 2005a) and most recently X-ray computed tomography (CT) (Falcone et al 2004;Trater et al 2005;Leonard et al 2008). X-ray CT provides a number of advantages over the other techniques such as noninvasive method of imaging and nonelaborate sample preparation procedure.…”

Section: Introductionmentioning

confidence: 99%

Microstructural Characterization of Deep‐fat Fried Breaded Chicken Nuggets Using X‐ray Micro‐computed Tomography

Adedeji

Ngadi

2010

J Food Process Engineering

View full text Add to dashboard Cite

X‐ray micro‐computed tomography imaging technique was applied to study microstructural characteristics of deep‐fat fried chicken nuggets. The results obtained showed a significant (P < 0.05) influence of frying conditions on microstructural properties of the deep‐fat fried breaded chicken nuggets. The porosity of the breading coating increased while that of the core remained relatively unchanged with frying time. The number of pores also increased with frying. The chicken nuggets coating and core pores showed a decreased interconnectivity after frying. The shapes of the samples' pores were between rod‐like and spherical structure. The pore size distribution for the coating and the core parts showed an increase in pores with diameter <100 µm in terms of volume and number count. Some correlations were observed between the sample's (coating and core) porosity and frying time, fat content and moisture loss. PRACTICAL APPLICATIONS Microstructural properties are critical in food quality assessment, product development and process optimization. The use of X‐ray micro‐computed tomography for food microstructural evaluation is relatively new and recent studies have shown that the technique has the potential to elucidate microstructural properties of food with greater details and resolution than some other imaging techniques such as microscopy. It gives images in 3‐D for better quantitative assessment, involves minimal sample preparation and allows scanning under native environment. This technique was used to study the microstructural properties of breading coating and chicken core parts of deep‐fat fried breaded chicken nuggets to obtain microstructural parameters that are useful in quality assessment and process modeling.

show abstract

“…Since instrumental evaluation has its own advantageous over sensory assessment, like lowering running cost, saving time and speeding the generation of results, it is recommended to be included as a routine procedure (Bourne, 2002;Skriver, et al, 1999). Unfortunately, very few studies had attempted to establish correlation between sensory perception of texture and instrumental parameters or structural data (image analysis of micrographs) (Hullberg & Ballerini, 2003;Langton, et al, 1997), especially with saliva added, which is an important composition involved in food consumption. Saliva is a complex biological fluid, consisting mainly 99.5% of water, 0.3% of different proteins (e.g.…”

Section: Declaration By Authormentioning

confidence: 99%

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

Zhu¹

View full text Add to dashboard Cite

The risks of chronic diseases related to high fat intake lead to an increased demand for low-fat food products. However, reducing the fat content incorporates textural and sensory defect that significantly impacts consumer acceptability, especially for dairy products. Therefore, hydrocolloids are used as stabilisers and thickeners in food processing since they can be partial or total fat substitutes in foods that confer desirable characteristics normally provided by fats. This project firstly investigated physicochemical characteristics of pure hydrocolloids solutions (gelatin, κ-carrageenan, low methoxyl (LM) pectin and curdlan) under conditions used in dairy products, then the influence of hydrocolloids addition on the stability, flow behaviour, microstructure and lubrication of milk protein solution within varying casein to whey protein ratios was studied.

show abstract

Pore formation in cured–smoked pork determined with image analysis—effects of tumbling and RN− gene

Cited by 12 publications

References 8 publications

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

Microstructural Characterization of Deep‐fat Fried Breaded Chicken Nuggets Using X‐ray Micro‐computed Tomography

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

Contact Info

Product

Resources

About

Pore formation in cured–smoked pork determined with image analysis—effects of tumbling and RN− gene

Cited by 12 publications

References 8 publications

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

Microstructural Characterization of Deep‐fat Fried Breaded Chicken Nuggets Using X‐ray Micro‐computed Tomography

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

Contact Info

Product

Resources

About

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY