scholarly journals Comparing the Proximate Composition, Technological Properties and Sensory Attributes of Burger Patties and Emulsion Sausage Processed from Imported Brazilian and Indian Meat

2020 ◽  
pp. 403-408
Keyword(s):  
Chemical Analysis ◽  
Shear Force ◽  
Emulsion Stability ◽  
Sensory Attributes ◽  
Meat Processing ◽  
Technological Properties ◽  
Instrumental Color ◽  
Sensory Attribute ◽  
Processed Products ◽  
Emulsion Sausage

This study was conducted to compare the technological properties of burger patties and emulsion sausages processed from imported Brazilian and Indian meat. Burger patties and emulsion sausage were processed from these meat and the processed products were analyzed for proximate chemical analysis, deterioration criteria, instrumental color, shear force, sensory attributes, cooking characteristics for burger patties, and emulsion stability for the emulsion sausage. The results revealed that using imported Brazilian chuck meat in processing of burger patties and emulsion sausage resulted in significant increase in L* values, moisture content, sensory attribute and significant decrease of a* values and shear force values and non-significant change of deterioration criteria. There were non-significant changes in cooking characteristics of the burger patties processed from imported Brazilian or Indian meat however; higher emulsion stability in emulsion sausage processed from imported Brazilian meat was observed. Therefore, Indian meat can be used in meat processing after Brazilian meat which may give chance to the producers to formulate good quality products from lower price meat source.

scholarly journals A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2935
Author(s):  
Elin Stenberg ◽  
Katarina Arvidsson-Segerkvist ◽  
Anders H. Karlsson ◽  
Aðalheiður Ólafsdóttir ◽  
Óli Þór Hilmarsson ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Large Scale ◽  
Carcass Characteristics ◽  
Sensory Attributes ◽  
The Other ◽  
Small Scale ◽  
Rigor Mortis ◽  
Sensory Attribute

Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p = 0.0089) and “fatty flavour” (p = 0.0554). Meat from the small-scale abattoir was darker in colour and had a more fatty flavour than the meat from the large-scale abattoir. For sensory attributes (apart from colour), no significant differences were found between the two abattoir systems.

Aversive Textures and Their Role in Food Rejection

2020 ◽  
Author(s):  
Robert Pellegrino ◽  
Curtis Luckett
Keyword(s):  
Cluster Analysis ◽  
Psychological Factors ◽  
Sensory Attributes ◽  
Prominent Feature ◽  
Large Vocabulary ◽  
Common Food ◽  
Sensory Attribute ◽  
Touch Sensitivity

Texture is a prominent feature in foods and consequently can be the reason a food is accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound and appearance may also lead to the rejection of food and motivations other than unpleasantness exist in unacceptance. To date, these motivations for food rejection have been studied in isolation and their relationships with psychological factors have not been tested. This study measured reasons people reject a food and probed into the specifics of texture rejection. A large U.S. sample (N=473) was asked to rate their motivations for rejecting a food, list foods that were disliked due to unpleasant sensory attributes, specify the unpleasant sensory attribute(s), and complete an assessment of general touch sensitivity. Results showed 94% of individuals reject a food due to its texture, a rate comparable to flavor-based rejection. Looking at the number of foods being rejected, flavor was the most common food attribute, followed by texture and then aroma. From a linguistic standpoint, aversive textures encompass a large vocabulary, larger than liked textures, and the same food may be rejected due to a single or combination of texture terms. Viscosity (e.g. slimy) and hardness (e.g. mushy) are the most common aversive texture types, but through cluster analysis subsets of individuals were identified that are more aversive to other textures. This study emphasizes the role of aversive textures in food rejection and provides many avenues for future investigations.

scholarly journals Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

2014 ◽  
Vol 17 (1) ◽  
pp. 2-7
Author(s):  
Tais Colpo Sartori ◽  
Nelcindo Nascimento Terra
Keyword(s):  
Experimental Design ◽  
Sensory Analysis ◽  
Shear Force ◽  
Ageing Time ◽  
Continuous Process ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Holding Time ◽  
Chicken Breast

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

Harvesting of Scenedesmus sp. after phycoremediation of meat processing wastewater; optimization of flocculation and chemical analysis of biomass

2020 ◽  
Vol 96 (1) ◽  
pp. 254-261
Author(s):  
Nur Atikah Ahmad Latiffi ◽  
Radin Maya Saphira Radin Mohamed ◽  
Adel Al‐Gheethi ◽  
RM Tajuddin
Keyword(s):  
Chemical Analysis ◽  
Meat Processing

Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages

2016 ◽  
Vol 23 (1) ◽  
pp. 75-85 ◽  
Author(s):  
BM Naveena ◽  
Panjab S Khansole ◽  
M Shashi Kumar ◽  
N Krishnaiah ◽  
Vinayak V Kulkarni ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Gel Electrophoresis ◽  
Shear Force ◽  
Microbial Growth ◽  
Protein Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Sensory Attributes ◽  
Sous Vide ◽  
Quality And Shelf Life

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher ( p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved ( p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

scholarly journals The effect of extended post-mortem ageing on the Warner–Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age

2020 ◽  
Author(s):  
A.P. Moloney ◽  
B. Picard ◽  
L. Moran
Keyword(s):  
Chemical Analysis ◽  
Consumer Satisfaction ◽  
Shear Force ◽  
Muscle Fibres ◽  
Type I ◽  
Post Mortem ◽  
Beef Heifers ◽  
Holstein Friesian ◽  
Main Effects ◽  
Sire Breed

The effects on tenderness of extended ageing of longissimus thoracis (LT, striploin) muscle that differed in structure and composition were examined. Spring-born Angus × Holstein-Friesian heifers (n = 48) and Belgian Blue × Holstein-Friesian heifers (n = 48) were slaughtered, within sire breed, at 20 or 25 mo of age. Approximately 48 h post-mortem, LT steaks (2.5 cm) were removed, and either stored at −20°C for chemical analysis or vacuum-packed, stored at 2°C for 7, 14 or 28 d post-mortem and then at −20°C pending Warner–Bratzler shear force (WBSF) analysis. Muscle from Angus-sired heifers had higher (P < 0.001) intramuscular fat (IMF) concentration, lower (P < 0.001) proportion of type IIX muscle fibres and higher (P < 0.001) proportion of type IIA and type I muscle fibres compared to muscle from Belgian Blue-sired heifers. Collagen characteristics did not differ between sire breeds. Later slaughter increased (P < 0.001) IMF concentration and decreased (P < 0.001) total and insoluble concentrations and collagen solubility. There were no interactions between the main effects for WBSF and no difference between sire breeds. Later slaughter and increasing the duration of ageing decreased (P < 0.05) WBSF. Based on threshold WBSF values in the literature, all samples would be considered tender (<39 N) after 7 d ageing. Untrained consumers are likely to detect the decrease in WBSF from 7 to 14 d ageing but not due to further ageing. Within the production system examined and based on WBSF data, extending LT ageing to 28 d is not necessary to ensure consumer satisfaction.

scholarly journals Effect of ageing on technological properties of goose meat

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tomasz Żmijewski ◽  
Janusz Fryderyk Pomianowski ◽  
Katarzyna Tkacz
Keyword(s):  
Water Absorption ◽  
Shear Force ◽  
Ageing Time ◽  
Free Water ◽  
Storage Period ◽  
Raw Material ◽  
Water Volume ◽  
Technological Properties ◽  
Hydration Properties ◽  
Mean Values

AbstractAmong the poultry species, goose meat is relatively hard and cohesive and characterised by the highest chewiness and gumminess. Therefore, it can be assumed that goose meat ageing can improve its quality(1,2).The aim of the study was to determine the effect of ageing time of goose breast muscle on selected technological properties.The study material consisted musclus pectoralis of Polish White Kołuda oat geese, slaughtered at 15–17 weeks of age, weighing 6–7 kg. After slaughter, carcasses were cooled and breast muscles were cut out, vacuum packed and stored at 4°C ± 1°C. Analyses were performed 1, 7, 14, 21 days post mortem on eight breast muscles on each of the days (n = 8).The following parameters were determined: pH, muscle surface and cross-section colour, natural drip, free water, water absorption, thermal drip and shear force. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.It was demonstrated that muscle pH increases with an increase in the cool storage period. This parameter considerably increased from day 14 of ageing. Muscle colour changes were observed only on its surface between day 1 and 21. The ageing period had an effect on the meat hydration properties. Natural drip volume increased with an increase in the storage period and corresponded with the free water volume. A significantly greater volume of natural drip (1.77%) and a lower volume of free water (8.98%) were observed on day 21. Water absorption significantly increased on day 7 of ageing and remained constant until the end of the ageing time. A similar relationship was found while evaluating the shear force. A rapid drop in shear force was observed, which reflected an increase in meat tenderness by almost 5N between day 1 and 7 of the experiment. Based on the results, it can be concluded that the analysed raw material featured the most favourable technological properties on day 7 of ageing and that an extension of the ageing process was unjustified.

scholarly journals Effect of sonication on technological properties of beef

2007 ◽  
Vol 15 (1) ◽  
pp. 220-223 ◽  
Author(s):  
Z. J. Dolatowski ◽  
J. Stadnik
Keyword(s):  
Significant Influence ◽  
Calcium Ions ◽  
Shear Force ◽  
Protein Structures ◽  
Ultrasound Treatment ◽  
Free Calcium ◽  
Meat Tenderness ◽  
Technological Properties ◽  
Force Measurements ◽  
Rigor Mortis

Ultrasound treatment during rigor mortis period led to an acceleration of aging processes. No significant influence of sonication on acidity during ageing was observed. Ultrasound treatment did not influence the lightness, but according to the shear force measurements, improve meat tenderness. Differentiated technological properties of examined samples may result from influence of ultrasound on protein structures of meat. As a result of ultrasound treatment an increase of free calcium ions concentration occurred. Obtained results pointed out that sonication may be an effective method of formation of technological properties of beef during ageing.

scholarly journals Improving quality of meat and meat products subject to behaviors of crossbred rams

2021 ◽  
Vol 845 (1) ◽  
pp. 012040
Author(s):  
V A Babushkin ◽  
Yu A Frolova ◽  
A N Negreeva ◽  
D A Frolov
Keyword(s):  
Meat Products ◽  
Meat Processing ◽  
Strong Type ◽  
Technological Properties ◽  
Excellent Quality ◽  
Quality Product ◽  
Type Of Behavior

Abstract The paper presents the results of a study to explore the influence of different behaviors of rams bred by crossing the Prekos and the Edilbay breeds on the technological properties and quality of meat and meat products. It was found that the meat from rams of the first, strong, type of behavior has the best technological properties and got a high tasting rating – excellent quality. Meat processing has kept the brand, the best quality product “Pressed Boiled Lamb” is also produced from the meat of rams coming under a strong type of behavior.

scholarly journals APPLICATION OF INNOVATIONS IN THE DEVELOPMENT OF RECIPES OF NEW KINDS OF MEAT-VEGETABIESEMI-FINISHED PRODUCTS

2020 ◽  
Vol 1 (27(54)) ◽  
pp. 8-11
Author(s):  
A.D. Dzhamakeeva
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Raw Materials ◽  
Meat Processing ◽  
Technological Properties ◽  
Modeling And Optimization ◽  
Vegetable Raw Materials ◽  
Processing Enterprise

The work is devoted to the study of the possibility of using functional vegetable ingredients in the technology of meatsemi-finished products andthe study of their influence on the functional and technological properties of chopped mea, and nutritional value of finished products. The modeling and optimization of the meat-vegetable semi-finished products recipes was carried out using the Smart Lab program. The quality indicators of finished products, confirming the feasibility of introducing vegetable raw materials into the recipes of semi-finished product, were investigated. The proposed technologies of the meat-vegetablesemi-finished products hasbeen tested at the meat-processing enterprise «Barkad»

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