The influence of giant fibres on utility for production of massaged products of porcine muscle longissimus dorsi

Lachowicz, K.; Żochowska-Kujawska, Joanna

doi:10.1016/j.meatsci.2009.10.024

Cited by 8 publications

(7 citation statements)

References 26 publications

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“…For example, with the compression plate used in our study, the hardness of crayfish meat measured was 31 N. In studies by other authors, in which penetration shafts were used, hardness was 4.8 N in common carp [100], 25.2 N in common pheasant (Phasianus colchicus) [101], 27.7 N in roe deer (Capreolus preolus), and 47 N in wild boar (Sus scrofa) [102]. A much greater hardness was shown for pig (56 to 100 N) [103,104] and cattle meat (30.5 to 68.7 N) [105]. In turn, Hamre et al [106], using a compression test at lower deformation values than in our study (60% vs. 80%), reported the hardness of Atlantic salmon fillets at 5.8 N.…”

Section: Culinary Properties Of Spiny-cheek Crayfish Meatmentioning

confidence: 99%

“…For example, the CSA of muscle fibres in F. limosus (85.04 µm 2 ) is four times smaller than that in horseshoe crab, Limulus polyphemus-484 µm 2 [114]. Even greater differences in fibre size were observed when comparing crayfish meat to that of various fish species-sea bass [115], common carp [100], tench [116], as well as livestock-pork [103,104], beef [117], chicken [118], and duck [119]. Some of the most important sensory properties of the meat of aquatic animals are the intensive odour and flavour (fishy, seaweed), which depend particularly on storage conditions [120].…”

Section: Culinary Properties Of Spiny-cheek Crayfish Meatmentioning

confidence: 99%

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Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Śmietana

Panicz

Śmietana

et al. 2020

Animals

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The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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Section: Culinary Properties Of Spiny-cheek Crayfish Meatmentioning

confidence: 99%

Section: Culinary Properties Of Spiny-cheek Crayfish Meatmentioning

confidence: 99%

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Śmietana

Panicz

Śmietana

et al. 2020

Animals

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“…The number and size of muscle fibers to a large degree are associated with meat quality [23,24]. Muscle tissue with lower diameter and higher density of muscle fibers is linked with higher meat quality than muscle tissue with higher fiber area and lower fiber density [3].…”

Section: Resultsmentioning

confidence: 99%

“…According to the analysis of the morphometric indicators, short period of pre-slaughter holding led to an increased number of giant fibers per units of section area and an increase in their area, which invariably have to be linked with lower meat quality [23,24].…”

Section: Resultsmentioning

confidence: 99%

Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting

Semenova

Пчелкина

Насонова

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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Changes in the muscle tissue microstructure lead to changes in meat quality. One of the causes of the myopathy development is animal stress. Pigs experience the strongest stress during pre-slaughter holding. The study of the postmortem meat structure depending on fasting time is a topical task. The objects of the research were samples of m. L. dorsi obtained after slaughter from pigs that differed in fasting time: 4 (group 1), 8 (group 2), 10 (group 3), 16 (group 4) and 18 (group 5) hours (N = 20, n = 4). Investigation of the microstructure and morphometric measurements were carried out on preparations stained with hematoxylin and eosin. Myopathic changes in muscle tissue were assessed using a semi-quantitative method developed earlier. All studied samples were characterized by the uniform condition of muscle tissue. Statistically significant differences between individual groups were observed regarding the number and area of giant fibers, sarcomere length, diameter of muscle fibers and proportion of muscle fibers, which diameter was lower or higher by 1/3 than the mean fiber diameter. An increase in the pre-slaughter holding time reduced the number and area of giant fibers (r = –0.8437 and –0.5796, respectively), as well as the diameter of “normal” fibers (r = –0.5337), which positively influenced pork quality. Groups 1, 2 and 3 were characterized by the presence of signs of moderate and pronounced myopathy. Only one carcass with pronounced myopathic signs was revealed in each of groups 4 and 5. In group 4, one carcass did not have signs of myopathy. Pre-slaughter holding during 4, 8 and 10 hours led to deterioration of pork quality. The recommended fasting time is 16 hours.

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“…Increased giant fibers are associated with inhumane handling of animals prior to slaughter [29][30][31], genetic profile, and breed [31,32]. The frequency and size of giant fibers determine the decline in pork quality [33,34].…”

Section: Introductionmentioning

confidence: 99%

МИКРОСТРУКТУРА МЫШЕЧНОЙ ТКАНИ У ГИБРИДНЫХ СВИНЕЙ (Sus scrofa domesticus L.) ПРИ ИНТЕНСИВНОМ ОТКОРМЕ ПОД ВЛИЯНИЕМ АДАПТОГЕНОВ

Семенова¹

2023

S-h. biol.

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The influence of giant fibres on utility for production of massaged products of porcine muscle longissimus dorsi

Cited by 8 publications

References 26 publications

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting

МИКРОСТРУКТУРА МЫШЕЧНОЙ ТКАНИ У ГИБРИДНЫХ СВИНЕЙ (Sus scrofa domesticus L.) ПРИ ИНТЕНСИВНОМ ОТКОРМЕ ПОД ВЛИЯНИЕМ АДАПТОГЕНОВ

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