The effect of post-mortem ageing and heating on water retention in bovine muscles

Kolczak, T.; Krzysztoforski, Krzysztof; Palka, Krystyna

doi:10.1016/j.meatsci.2006.09.014

Cited by 12 publications

(11 citation statements)

References 19 publications

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“…The unfreezable water content was calculated as the difference between the total water content and water content obtained from the latent heat of melting . Total water content was determined by drying the sample at 105°C in a vacuum drying oven (DZF‐6051, Jinghong, China) .…”

Section: Methodsmentioning

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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Section: Methodsmentioning

confidence: 99%

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

et al. 2014

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“…The temperature and pH decline in the present study suggest that conditions were unfavourable for muscle shortening to occur. The observed variation in cooking loss with ageing time could be attributed to increased volume of myofibrils in aged meat, which leads to higher water holding capacity (Kolczak et al 2007). Ageing increases tenderisation by weakening the structural integrity of the myofibrilar proteins (Han et al 2009), and the rate of tenderisation varies with ageing time.…”

Section: Meat Quality Attributesmentioning

confidence: 99%

Growth, carcass yield and meat quality attributes of Red Maasai sheep fed wheat straw-based diets

Safari

Mushi

Mtenga

et al. 2010

Trop Anim Health Prod

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Thirty-two castrated Red Maasai sheep (12.7 kg initial body weight, aged 12-18 months), were used in an 84-day experiment to evaluate diets based on treated straw upon growth performance, carcass yield and meat quality. The animals were blocked by weight into four similar groups and randomly allotted into four dietary treatments, with eight individually fed animals per treatment. The dietary treatments were ad libitum untreated wheat straw (UTS), wheat straw treated with urea and lime (TS), straw and ad libitum hay (UTSH), and TS and ad libitum hay (TSH). In addition, each experimental animal received 220 g/day (on as fed basis) of a concentrate diet. Treatment of straw increased (P < 0.05) dry matter intake (42.3 vs. 33.7 g/kg W (75)/day), energy intake (4.6 vs. 3.7 MJ ME/d) and the average daily gain (40.7 vs. 23.1 g). Animals on TS produced heavier (P < 0.05) carcasses (6.6 vs. 5.4 kg) with superior conformation than animals on UTS. Percentage cooking loss was higher in carcasses from animals fed TS compared to those from other diets. Except M. longissimus dorsi and M. semitendinosus, tenderness of muscles was not affected by diet but ageing of meat improved (P < 0.001) tenderness. Overall, straw treatment increased carcass yields with limited effects on meat quality attributes.

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“…Niedźwiedź et al (2012) noted lower values for heating loss (about 33 %) and, like in our study, found that meat aging time had no effect on this parameter. Kołczak et al (2007) report that the capillary space becomes more permeable to water as a result of these changes and the changes in interactions between ions and proteins. Meat colour lightness (L * ) increased during aging of the meat regardless of the breed.…”

Section: Changes In the Physicochemical Properties Of Aged Meatmentioning

confidence: 99%

Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

Sosin-Bzducha

Puchała²

2017

Arch. Anim. Breed.

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Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging.The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

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The effect of post-mortem ageing and heating on water retention in bovine muscles

Cited by 12 publications

References 19 publications

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

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

Growth, carcass yield and meat quality attributes of Red Maasai sheep fed wheat straw-based diets

Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

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