Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics

Bertram, Hanne Christine; Andersen, Henrik J.; Karlsson, Anders H.; Horn, Per; Hedegaard, Jakob; Nørgaard, Lars; Engelsen, Søren Balling

doi:10.1016/s0309-1740(02)00272-3

Cited by 81 publications

(40 citation statements)

References 19 publications

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“…The 24 hour temperature for the conventional group was sub-zero (-0.42 ºC) while for Kosher, it was 3.06 ºC. The properties of water in muscle tissues are known to be temperature dependent and it could affect the chemical/physical state and distribution of water in muscle (Bertram et al, 2003;Savel et al, 2005). The stress that is experienced at stunning could also have played a role in this regard as it could cause physiological changes which include re-distribution of visceral blood volume towards skeletal muscle and brain among others.…”

Section: Discussionmentioning

confidence: 98%

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Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

Agbeniga¹,

Webb²,

O’Neill³

2014

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe objective of this study was to evaluate the effects of Kosher (Shechita) and conventional slaughter methods on shear force, drip and cooking losses of beef (m. longissimus dorsi samples) from South African feedlot cattle. Results revealed significantly lower shear force values for meat samples from cattle slaughtered by the Kosher method compared to those from cattle slaughtered by the conventional slaughter method. Cooking loss was significantly higher for meat samples from cattle slaughtered in the conventional way compared to those from cattle slaughtered by Kosher method. However, no significant difference was observed for drip loss between slaughter methods. These findings suggest that captive bolt stunning before sticking resulted in higher cooking losses and yielded less tender meat compared to the Kosher slaughter method.

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Section: Discussionmentioning

confidence: 98%

“…Any loss of water reduces the weight of the product, which results in a financial loss (Rosenvolt & Andersen, 2003). Water holding capacity is also important in terms of eating quality (Bertram et al, 2003;Cheng & Sun, 2008). It is also known that WHC is affected by pre-slaughter treatments such as fasting and different stunning methods.…”

Section: Introductionmentioning

confidence: 99%

Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

Agbeniga¹,

Webb²,

O’Neill³

2014

SA J. An. Sci.

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“…Para medir la CRAc se empleó la metodología sugerida por Bertram et al (2003) cocinando cada filete en una plancha de doble contacto hasta que el centro geométrico de la pieza cárnica alcanzó los 70 °C, medido mediante termopar.…”

Section: Determinación De Los Parámetros De Calidad Cárnicaunclassified

“…En cerdo se han identificado algunos genes mayores con polimorfismos asociados a un efecto importante sobre la característica CRAr, entre los cuales están PRKAG3 y RYR1. En el gen PRKAG3 se identificó la mutación RN-(199V-200Q) presente solamente en la raza Hampshire (Enfält et al, 2006;Lindahl et al, 2004a y b;Bertram et al, 2003) la cual tiene un efecto negativo importante sobre parámetros de textura cárnica. Este efecto fue demostrado en el estudio de Jeremiah et al (1999), quienes pudieron establecer una jerarquización para el parámetro CRAc en el siguiente sentido: Duroc < Yorkshire < Landrace < Hampshire, siendo la presencia del alelo determinante sobre el comportamiento de este parámetro de calidad cárnica en la última raza.…”

Section: Los Factores Tipo Genético Madura-ción Y Su Interacciónunclassified

Efecto del tipo genético y la maduración sobre la retención de agua en carne de toros castrados

et al. 2014

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RESUMENLa capacidad de retención de agua en crudo (CRAr) y en cocinado (CRAc) fue determinada en carne madurada a 7, 14 y 21 días post mórtem. Los músculos Longissimus dorsi (LD) y Semitendinosus (ST) de 164 machos castrados provenientes del cruce de machos de las razas Simmental, Normanda, Blanco Orejinegro, Braunvieh, Guzerat, Brahman Blanco, Brahman Rojo, Limousin y Romosinuano con hembras Brahman blanco. Para el parámetro CRAr en LD se presentó significancia de los factores tipo genético y maduración y en ST del factor maduración. Para el parámetro de CRAc en LD fue significativo el factor tipo genético y para ST ninguno de los dos factores fue significativo. No existieron interacciones significativas de los dos factores evaluados. Lo ideal es someter a tiempos cortos de maduración ambos músculos y tener en cuenta el tipo genético al cual pertenece el individuo con el fin de minimizar las pérdidas de exudado. SUMMARYWater Holding Capacity (WHC) was established in raw meat (WHCr) through the press method and in cooked meat by cooking losses (WHCc). The beef was aged at 7, 14 and 21 days post mortem. The muscles Longissimus dorsi (LD) and Semitendinosus (ST) of 164 castrated males were used. These animals were F1 offsprings of Simmental, Normande, BON (Blanco Orejinegro), Braunvieh, Guzerat, White Brahman, Red Brahman, Limousin and Romosinuano bulls crossed with White Brahman females. In WHCr genetic type and ageing were significant factors in LD and ageing was significant in ST. Ideally, meat of ST and LD should be aged for short time post mortem and the genetic type can affect the water retention in LD. INTRODUCCIÓNEn el trópico colombiano, los sistemas productivos ganaderos cuentan con un recurso genético muy importante, constituido por las denominadas razas criollas, que son el resultado de la multiplicación de ganado abandonado o perdido a partir de los cuales se crearon rebaños salvajes o cimarrones, cuya progresiva adaptación al medio, originó animales cada vez más resis-

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“…Cooked samples were cooled, fluids were removed using paper towel, and reweighed [final weight (FW)]. The cooking loss was calculated as a percentage of weight loss: [(IW-FW)/IW]×100 (Bertram et al, 2003).…”

Section: Meat Quality and Microbiological Analysis Colour Evaluationmentioning

confidence: 99%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics

Cited by 81 publications

References 19 publications

Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

Efecto del tipo genético y la maduración sobre la retención de agua en carne de toros castrados

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

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