scholarly journals A specificity of microstructural and biochemical changes during ripening of dark, firm and dry sheep meat

2018 ◽  
Vol 1 (2) ◽  
pp. 140
Author(s):  
Stefan Georgiev Dragoev ◽  
Dessislava Vlahova-Vangelova ◽  
Dessislav Balev ◽  
Aydun Igenbaev ◽  
Samat Kassimov
Keyword(s):  
Protein Solubility ◽  
Amino Nitrogen ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Native Structure ◽  
Gap Formation ◽  
Heavy Chains ◽  
Sheep Meat ◽  
Water Holding

The objective of this study was to recognize the specificity of microstructural changes of DFD sheep m. Longissimus dorsi during its ripening, and to try to explain them by biochemical and physicochemical amendments of meat. The fresh (4 h post mortem) DFD sheep m. Longissimus dorsi with pH1 = 6.95 stored at 2 ± 2°C was used. The microstructure, degree of proteolysis, color properties, water holding capacity and pH of DFD sheep meat were evaluated during 5d of storage. The shortenings of the sarcomeres and typical alternation of light and dark bands were established after 48h storage of DFD sheep muscles. Simultaneously, pH and water holding capacity decreased with 16.5% and 50.6% resp. (p ≤ 0.05), accompanied with the lowest protein solubility, and a disappearance of myosin heavy chains. On the 3d post mortem sarcomeres were partly regenerated and their native structure was recovered, A- and I-disks were visible, and Z-lines were undamaged. On the 4d post mortem was found large gap formation in sarcomeres and difficulty recognizable A- and I-disks. On the 5d post mortem the pH and water holding capacity were similar (p > 0.05) with the initial values but free amino nitrogen decreased with 34.5%.

scholarly journals Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

2014 ◽  
Vol 54 (4) ◽  
pp. 494 ◽  
Author(s):  
R. D. Warner ◽  
M. Kerr ◽  
Y. H. B. Kim ◽  
G. Geesink
Keyword(s):  
Electrical Stimulation ◽  
Protein Denaturation ◽  
Protein Solubility ◽  
Rectus Femoris ◽  
Water Holding Capacity ◽  
Anatomical Location ◽  
Post Mortem ◽  
Negative Consequences ◽  
Negative Effects ◽  
Water Holding

High pre-rigor muscle temperature has negative consequences on quality and has been predominantly studied in the excised longissimus muscle of beef and lamb carcasses. There is little data on other muscles, the application in whole carcasses or potential amelioration techniques such as stretching. This study evaluated the effects of electrical stimulation, high pre-rigor temperature and stretching of lamb sides on quality traits and protein denaturation in four leg muscles [gluteus medius (GM), rectus femoris (RF), semimembranosus (SM) and semitendinosus (ST)]. Twenty lamb carcasses were used with two electrical stimulation treatments (stimulated or non-stimulated, +/−) and two pre-rigor temperature treatments (chilled at 2°C directly after slaughter, or held in 37°C water for 4.5 h before transfer to a 2°C chiller) applied. One side of each carcass was suspended from the Achilles tendon, whereas the other side was stretched by allowing the leg to drop and tying it to the ribs. Electrical stimulation did not influence the different traits except for pH fall post slaughter and myosin denaturation. Stretching resulted in greater muscle and sarcomere lengths for the GM, SM and ST, but a decrease in sarcomere length for the RF. For the non-stretched GM and SM, the 37°C treatment resulted in tougher meat at 1 and 8 days post mortem compared with the 2°C treatment. In contrast, the stretched 37°C treatment resulted in more tender meat for the GM, SM and ST at 1 day post mortem compared with the 2°C treatment. For all muscles, the 37°C treatment resulted in a decrease in the water-holding capacity (increased purge, surface exudate and cooking losses). The magnitude of this effect was generally diminished by stretching for the GM, SM and ST, but for the RF, (which was not stretched by the treatment) this effect was reversed. The 37°C treatment resulted in paler meat (increased L*-values) for the GM, SM and ST relative to the 2°C treatment. The observed effects of the 37°C treatment on water-holding capacity and colour could be explained by the effects of this treatment on indicators of protein denaturation (sarcoplasmic protein solubility and myofibrillar ATPase activity), which were decreased for the GM, SM and ST. The response to both temperature and stretching varied between the muscles, due to different anatomical location and also due to postulated differences in the fibre types. In conclusion, pre-rigor stretching of lamb sides can counteract the negative effects of high early post-mortem temperature on tenderness and water-holding capacity for those muscles that are stretched as a result of this hanging method.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 144
Author(s):  
Minh Ha ◽  
Robyn Dorothy Warner ◽  
Caitlin King ◽  
Sida Wu ◽  
Eric N. Ponnampalam
Keyword(s):  
Profile Analysis ◽  
Vastus Lateralis ◽  
Modified Atmosphere Packaging ◽  
Water Holding Capacity ◽  
Standard Diet ◽  
Texture Profile ◽  
Sheep Meat ◽  
Camelina Meal ◽  
Finishing Feed ◽  
Water Holding

This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

Post-mortem structural characteristics and water-holding capacity in Atlantic halibut muscle

LWT ◽  
2003 ◽  
Vol 36 (1) ◽  
pp. 125-133 ◽  
Author(s):  
Gunn Berit Olsson ◽  
Ragnar L. Olsen ◽  
Ragni Ofstad
Keyword(s):  
Structural Characteristics ◽  
Water Holding Capacity ◽  
Atlantic Halibut ◽  
Post Mortem ◽  
Water Holding

scholarly journals Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽  
2011 ◽  
Vol 31 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Eva Wiklund ◽  
Lisbeth Johansson
Keyword(s):  
Sensory Evaluation ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Colour Stability ◽  
Treatment Groups ◽  
Meat Colour ◽  
Meat Samples ◽  
The Right ◽  
Storage Times ◽  
Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

scholarly journals Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

2021 ◽  
Vol 33 ◽  
pp. 04004
Author(s):  
M.A. Fhaisol ◽  
S. Rosly ◽  
E.M.H. Nasyatul ◽  
I. Lokman ◽  
A.H. Hasliza ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Health Programs ◽  
Longissimus Dorsi ◽  
Farming Practices ◽  
Herd Health ◽  
Storage Quality ◽  
Fresh Meat ◽  
Swamp Buffalo ◽  
Eating Experience ◽  
Water Holding

Fresh meat is composed of 70-75% water. Meanwhile, water holding capacity (WHC) affects storage quality, appearance, eating experience, and also contributes to loss of profit for meat entrepreneurs. WHC is influenced by the species, sex, breed, farming practices, as well as post-slaughter storage and handling. Swamp buffalo meat is leaner compared to cattle, goats, and sheep. Therefore, this study aims to determine the WHC of swamp buffalo muscles raised with two herd health programs at different aging periods. A total of 24 months old male swamp buffalo (n=4) was raised with a proper herd health protocol (HHP) and another (n=6) without a proper herd health protocol (NHHP). The drip loss (DL), thawing loss (TL), and cooking loss (CL) for longissimus dorsi (LD), supraspinatus (SS), and semitendinosus (ST) muscles were evaluated on day 1, 7, and 14. Based on the results, only SS and ST from NHHP showed significant differences (P≤0.05), while DL, LD, SS, and ST of the HHP and NHHP also differed significantly (P≤0.05). Furthermore, the TL and CL for all the muscles showed significant differences (P≤0.05) at day 7 of aging in the NHHP group, while on day 14, both were significantly higher in LD and ST muscles of NHHP compared to the HHP group. Therefore, the results showed that the muscles of the HHP group had a better WHC compared to NHHP.

scholarly journals Production of Fish Protein Concentrate (FPC) from Palgasius Catfish and study on the effect of sodium chloride, sodium tripolyphosphate, sucrose and sorbitol to the protein solubility and water holding capacity of FPC

2017 ◽  
Vol 1 (T1) ◽  
pp. 86-95
Author(s):  
Son Khanh Trinh ◽  
Linh Thuy Nguyen ◽  
Thien Trung Le ◽  
Han Thi Ngoc Le
Keyword(s):  
Sodium Chloride ◽  
Nutritional Value ◽  
Sodium Tripolyphosphate ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Molecular Weights ◽  
Water Holding

Fish Protein Concentrate (FPC) was produced from Pangasius Catfish fillet using isopropanol and ethanol at pHI=5.5. FPC had molecular weights of <11 and 35 kDa. Based on FAO standard, FPC powder was type A. FPC had protein, lipid, ash and moisture contents of 91.8, 0.12, 0.69 and 3.12 % respectively. Contents of essential and conditionally essential amino acids were 38.28 and 36.51 %, respectively, were higher than those of the FAO/WHO standard. This indicated that FPC from Pangasius Catfish had highly nutritional value. The results showed that the protein solubility of KPC was depend on the concentration and seasonings/additive type following the ascending order: sodium chloride (NaCl)< sucrose<sorbitol<sodium tripolyphosphate (STTP). Besides, NaCl, sucrose and sorbitol mostly did not affect to water holding capacity of FPC whilst STPP increased this property. Chilling and freezing storage caused changes of water holding capacity and protein solubility. However, these changes were not so much.

Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method

LWT ◽  
2005 ◽  
Vol 38 (5) ◽  
pp. 437-445 ◽  
Author(s):  
Elisabeth Micklander ◽  
Hanne Christine Bertram ◽  
Henrik Marnø ◽  
Lone Søvad Bak ◽  
Henrik Jørgen Andersen ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Longissimus Muscle ◽  
Post Mortem ◽  
Ultrasound Method ◽  
Water Holding
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