Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days

Bertram, Hanne Christine; Straadt, Ida K.; Jensen, Jens Askov; Aaslyng, Margit Dall

doi:10.1016/j.meatsci.2007.03.006

Cited by 43 publications

(24 citation statements)

References 30 publications

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“…Measurements were obtained using a t value of 150 ms and a relaxation delay of 3s (Bertram, Straadt, Jensen, & Aaslyng, 2007). Each measurement was the result of 16 scan repetitions.…”

Section: Time Domain Nuclear Magnetic Resonance (Td-nmr)mentioning

confidence: 99%

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Resconi

Keenan

Gough

et al. 2015

LWT - Food Science and Technology

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“…Measurements were obtained using a t value of 150 ms and a relaxation delay of 3s (Bertram, Straadt, Jensen, & Aaslyng, 2007). Each measurement was the result of 16 scan repetitions.…”

Section: Time Domain Nuclear Magnetic Resonance (Td-nmr)mentioning

confidence: 99%

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Resconi

Keenan

Gough

et al. 2015

LWT - Food Science and Technology

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“…Water‐holding capacity of meat describes the ability of meat products to hold water under specific conditions . Water‐holding capacity of sausages influence its sensory and textural properties, just as consumers prefer sausages with better water‐holding capacity or aging resistance . Therefore, WHC has been extensively studied for its enormous economic benefit in meat science.…”

Section: Introductionmentioning

confidence: 99%

Research on the water‐holding capacity of pork sausage with acetate cassava starch

et al. 2014

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The water-holding capacity properties of native and acetate cassava starch were evaluated by freeze-thaw stability and XRD. The results indicated that acetate starch was suitable to be used in sausage for its more stable and lower retrogradation properties compared to native starch. The water-holding capacity (WHC) of pork sausages with acetate starch was analyzed by NMR T 2 relaxometry, magnetic resonance imaging (MRI), differential scanning calorimeter (DSC) and SEM. NMR T 2 relaxometry and MRI displayed the significant effect of acetate starch on the water content in sausages. Water-holding capacity of sausages first increased then decreased with increase of acetate starch. The sausage with 5% w/w acetate starch had the highest content of immobilized water. The result was consistent with the data indirectly obtained from DSC. SEM analysis demonstrated that the sausage with 5% w/w acetate starch had appropriate structure and pore size to hold water. Therefore, we concluded that the sausage with 5% w/w acetate starch had the best WHC property in pork sausages.

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“…Several studies have shown that meat sensory attributes such as juiciness and tenderness depend on the water content and its distribution. Bertram et al [7] showed the relationship between water mobility and its distribution using transverse relaxation time (T 2 ) measured by the Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence (T 2 relaxometry) and the sensory attributes in pork slaughtered between the ages of 90 and 180 days. Timedomain nuclear magnetic resonance (TD-NMR) relaxometry showed three different water environments in the meat linked to (i) proteins, (ii) myofibrils, and (iii) the myofibrillar lattice.…”

Section: Introductionmentioning

confidence: 99%

Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics

Pereira

Pflanzer

Gomig

et al. 2013

Talanta

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The noteworthy of this study is to predict seven quality parameters for beef samples using time-domain nuclear magnetic resonance (TD-NMR) relaxometry data and multivariate models. Samples from 61 Bonsmara heifers were separated into five groups based on genetic (breeding composition) and feed system (grain and grass feed). Seven sample parameters were analyzed by reference methods; among them, three sensorial parameters, flavor, juiciness and tenderness and four physicochemical parameters, cooking loss, fat and moisture content and instrumental tenderness using Warner Bratzler shear force (WBSF). The raw beef samples of the same animals were analyzed by TD-NMR relaxometry using Carr-Purcell-Meiboom-Gill (CPMG) and Continuous Wave-Free Precession (CWFP) sequences. Regression models computed by partial least squares (PLS) chemometric technique using CPMG and CWFP data and the results of the classical analysis were constructed. The results allowed for the prediction of aforementioned seven properties. The predictive ability of the method was evaluated using the root mean square error (RMSE) for the calibration (RMSEC) and validation (RMSEP) data sets. The reference and predicted values showed no significant differences at a 95% confidence level.

show abstract

Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days

Cited by 43 publications

References 30 publications

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Research on the water‐holding capacity of pork sausage with acetate cassava starch

Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics

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