The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles.

Hertog‐Meischke, M.J.A. den; Smulders, F. J. M.; Logtestijn, J.G. van; Knapen, F. van

doi:10.2527/1997.751118x

Cited by 76 publications

(33 citation statements)

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“…Therefore, we determined the pH and protein concentration of meat juice obtained by centrifugation. The average pH of the sample was 5.62, nearly equivalent to that of dripping pork samples as measured in previous studies (Den HertogMeischke et al, 1998;Den Hertog-Meischke et al, 1997;Ngapo et al, 1998). In this study, the sample protein concentration was determined to be 78.9 ± 5.71 mg/mL, calculated as the average of four replicates.…”

Section: Resultssupporting

confidence: 67%

Changes in the Viscosity of Expressible Water in Meat during Heating: Description Based on the Denaturation Kinetics of Water-soluble Proteins

Shibata-Ishiwatari

Fukuoka

Sakai

2015

FSTR

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Section: Resultssupporting

confidence: 67%

Changes in the Viscosity of Expressible Water in Meat during Heating: Description Based on the Denaturation Kinetics of Water-soluble Proteins

Shibata-Ishiwatari

Fukuoka

Sakai

2015

FSTR

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“…The percentage of free liquid was evaluated as a measure of WHC by the filter press method described by Hertog-Meischke et al [16] . The outline area of the expressible juice and the meat film traced, and two areas were measured using AUTOCAD 2007 (Apso Ltd, UK).…”

Section: Meat Quality Measurementsmentioning

confidence: 99%

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Kahraman¹,

Issa²,

Bingöl³

et al. 2014

Kafkas Univ Vet Fak Derg

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The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7 th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS. Keywords: Pelvic suspension, Meat quality, Rapid chilling, Tenderness, Lamb Hızlı Soğutma ve Pelvik Asılmanın Kuzulara Ait Longissimus dorsi Kasındaki Et Kalitesi Üzerine Etkisi ÖzetBu çalışma, aşil tendosundan ve pelvis bölgesinden asma ile birlikte hızlı ve konvansiyonel soğutmanın M. Longissimus dorsi'nin et kalitesi üzerine etkisini incelemek için amaçlanmıştır. Yirmi kuzu karkası, kesimden hemen önce rastgele olarak iki deneysel gruba ayrılmış ve kesim sonrası dört faklı muameleye tabi tutulmuştur. İlk gruptaki karkaslar aşil tendosundan asılmıştır. Sol taraflar konvansiyonel olarak soğutulurken (CC/AS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/AS; n=10). Ikinci gruptaki karkaslar pelvik kemikten tekrar asılmıştır. Sol taraflar konvansiyonel soğutulurken (CC/PS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/PS; n=10). Et kalitesi su tutma kapasitesinin (WHC), pişirme kaybı (CL), yüzey rengi ve kesme kuvvetinin (SF) ile ölçülmesi ile değerlendirilmiştir. Sonuç olarak, RC sıcaklık düşüşünü arttırırken, CC pH düşüş oranını hızlandırmıştır. RC reduced pişirme kaybı ve su tutma kapasitesini azaltmıştır. Pelvik asılmanın su tutma kapasitesi, pişirme kaybı ve bifteğin rengi üzerine hiçbir etkisi yokken, SF değerlerini kesim sonrası yedinci günde azaltmıştır. Sonuç olarak, PS saklama periyodu boyunca yumuşaklığı geliştirmek için kullanışlı bir metoddur ve kesme kuvveti üzerinde RC'nin dezavantajlı etkisi pelvik asılma kullanılarak eşitlenebilir.

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“…It could be expected that when muscle experiences a rapid decrease in pH at high temperatures that this would impact on protein functionality, with a reduction in the ability of muscle to retain water (den Hertog-Meischke et al 1997;Bee et al 2007). There was some evidence to support this contention in the current study as evidenced by an increase in purge in the striploin, but this did not occur in the cube roll section of the LL and drip loss was only impacted by pHu, not the rate of pH decline.…”

Section: Liquid Fractionmentioning

confidence: 99%

The effect of pH decline rate on the meat and eating quality of beef carcasses

Hopkins

Ponnampalam²,

Ven

et al. 2014

Anim. Prod. Sci.

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Abstract. An experiment was undertaken to examine the effect of rapid pH fall at a high muscle temperature on meat and eating quality of two beef cuts (striploin and cube roll). From 115 beef steer carcasses of which the right side of each carcass was subjected to electrical stimulation, 25 carcasses which exhibited the largest difference in the rate of pH fall in the M. longissimus between sides were selected for subsequent sampling. All of the stimulated sides missed the 'ideal' pH/ temperature window (defined as temperature at pH 6 in the M. longissimus <35 C and >12 C) at the upper end, as did several of the non-stimulated sides. The mean temperature at pH 6 for stimulated sides from modelling was 40.9 versus 33.3 C for non-stimulated sides. Despite the significant effect of stimulation on pH decline there was no statistically significant impact on shear force or sensory traits of the M. longissimus, but there was a significant effect of aging on these traits. There was no effect of stimulation or pH decline on drip loss of the striploin. After 14 days of aging there was no effect of stimulation or ultimate pH on striploin purge, but there was a significant effect of pH decline. This was not, however, evident for purge of the cube roll aged for either 4 or 42 days. The redness of the cube rolls as reflected by a* values declined with days of display, with the decline more rapid for samples aged for 42 days compared with those aged for 4 days. For meat aged and displayed identically, the a* values were on average significantly lower for meat from non-stimulated carcasses, but apart from aging there was no effect on the wavelength ratio 630/580 nm, an indicator of the formation of metmyoglobin. There was also evidence that a rapid decline in pH increased the onset of lipid oxidation.

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The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles.

Cited by 76 publications

References 0 publications

Changes in the Viscosity of Expressible Water in Meat during Heating: Description Based on the Denaturation Kinetics of Water-soluble Proteins

Changes in the Viscosity of Expressible Water in Meat during Heating: Description Based on the Denaturation Kinetics of Water-soluble Proteins

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

The effect of pH decline rate on the meat and eating quality of beef carcasses

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