The amount and composition of the proteins in drip from stored pig meat

Savage, Andrew; Warriss, P. D.; Jolley, P. D.

doi:10.1016/0309-1740(90)90067-g

Cited by 119 publications

(58 citation statements)

References 12 publications

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“…Crude protein was significantly lower in day 7 compared to days 1, 3 and 5 which could be attributed to escape of proteins in the purge or drip during ageing. This was confirmed previously by Savage et al (1990) who indicated significant amount of protein lost from postmortem muscle; most of them are water-soluble, sarcoplasmic proteins. Intramuscular fat showed some inconsistent variations between time points which may be explained by sampling variations.…”

Section: Results and Discussion Chemical Compositionsupporting

confidence: 77%

Effect of ageing on meat quality of the one humped camel (Camelus dromedarius)

Abdelhadi

Babiker

Hocquette

et al. 2013

Emir. J. Food Agric

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A total of seven she-camels (3-4 years old) were slaughtered following the normal abattoir procedures in Khartoum state, Sudan. Longissimus thoracis (LT) muscle samples were aged for 1, 3, 5, and 7 days at 1-3° C. Chemical composition, muscle pH, drip loss (DL), water holding capacity (WHC), color, myosin heavy chain isoforms (MyHC) as well as lipid peroxidation (MDA) and vitamin E content were determined at the indicated times during ageing. Ageing time of LT muscle influenced significantly (P<0.001) chemical composition except ash. Dry matter and drip losses significantly increased while moisture and protein contents decreased during ageing, however, no differences were found in muscle pH, color, fat peroxidation and WHC although fat peroxidation tended to increase from 5 days of ageing onwards. Electrophoresis of MyHC isoforms indicated the presence of two muscle fiber types only: type I (64.1%) and type IIa (35.9 %), respectively. In conclusion, shelf life of camel meat could be extended in the presence of high levels of vitamin E which helps to maintain lipid stability.

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Section: Results and Discussion Chemical Compositionsupporting

confidence: 77%

Effect of ageing on meat quality of the one humped camel (Camelus dromedarius)

Abdelhadi

Babiker

Hocquette

et al. 2013

Emir. J. Food Agric

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“…The decrease in the dry matter content of freezer-stored meat that was observed in the current study could be attributed to the loss of water-soluble dry matter components. According to Savage et al (1990), 1 ml liquid from thawed pork contains up to 112 mg protein on average, mainly water-soluble and sarcoplasmic proteins. The observed reduction in the concentration of water-soluble nitrogen in the aqueous extract from freezer-stored meat probably resulted from partial denaturation of sarcoplasmic proteins (Leygonie et al, 2012a).…”

Section: Resultsmentioning

confidence: 99%

Effect of freezer storage on quality of M. longissimus lumborum from fallow deer (Dama dama L.)

Daszkiewicz¹,

Lipowski²,

Kubiak³

2017

SA J. An. Sci.

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The aim of this study was to analyse changes in the quality of meat (M. longissimus lumborum) from 11 fallow deer (Dama dama L.) bucks, which had been deep-frozen (-26 °C) for 10 months. The proximate chemical composition, physico-chemical properties and sensory properties of the meat were analysed. Fallow deer aged 17-18 months were hunter-harvested in north-eastern Poland in November and December of the same hunting season. The results revealed that freezer storage did not influence the proximate chemical composition of meat (protein, fat, ash) or the content of water-soluble nitrogen compounds. An analysis of the physico-chemical properties of meat revealed that long-term freezer-stored meat was characterized by higher pH, lower contribution of redness (a*) and yellowness (b*), lower chroma (C*), greater natural drip loss, lower ability to bind added water, and greater cooking loss. Freezer storage improved meat tenderness but reduced meat juiciness. The results of the study also indicated that long-term freezer storage (-26 °C) of vacuum-packaged meat allowed it to maintain its good quality, which indicates that this storage method could help meet consumer demand for fallow deer meat between hunting seasons.

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“…The denaturation of myosin was shown by Offer (1991) to induce shortening of the myosin head and reduction in filament space, which forces water from the muscle cells into the extracellular space and causes a reduction in WHC. Poor WHC is of economic importance as it increases drip loss and purge, leading to excessive carcass weight loss and reduced yield and quality of fresh and processed meat (Savage et al 1990;Wright et al 2005). Poor WHC in beef may negatively affect consumer perception of juiciness, as was reported for high rigor temperature carcasses by Warner et al (2014c).…”

Section: Definition and General Objectives Of The Studiesmentioning

confidence: 99%

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

Strydom

Rosenvold

2014

Anim. Prod. Sci.

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Abstract. An increasing number of Australian slaughter plants were found not to meet the Meat Standards Australia (MSA) pH-temperature window, due to high rigor temperatures, particularly at plants where grain-fed animals were slaughtered. Hence, the red meat processing industry in Australia supported a research program focused on resolving this issue, as carcasses that do not meet the MSA pH-temperature window are excluded from MSA grading. This special issue of Animal Production Science describes the outcomes of a major program identifying ante-and post-mortem factors related to heat-induced toughening in both beef and sheep meat through literature reviews and targeted research to find interventions to prevent the impact of high rigor temperature on meat quality, particularly tenderness. This paper provides an overview of the outcomes of the research program, some of which require further research before implementation. It is suggested that an entire supply-chain approach be applied to establish the most efficient and cost-effective way of reducing the incidence of high rigor temperature.

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The amount and composition of the proteins in drip from stored pig meat

Cited by 119 publications

References 12 publications

Effect of ageing on meat quality of the one humped camel (Camelus<br>dromedarius)

Effect of ageing on meat quality of the one humped camel (Camelus<br>dromedarius)

Effect of freezer storage on quality of <i>M. longissimus lumborum</i> from fallow deer (<i>Dama dama</i> L.)

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

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