Effect of Extraction Conditions and Post Mortem Ageing Period on Yield of Salt Soluble Proteins from Buffalo (Bubalus bubalis) Lean Meat

2007 ◽  
Vol 2 (4) ◽  
pp. 313-317 ◽  
Author(s):  
R. Thomas ◽  
Y.P. Gadekar ◽  
G. Kandeepan ◽  
S.K. George ◽  
M. Kataria
Keyword(s):  
Bubalus Bubalis ◽  
Soluble Proteins ◽  
Post Mortem ◽  
Lean Meat ◽  
Ageing Period

scholarly journals Effects of Feeding and Maturation System on Qualitative Characteristics of Buffalo Meat (Bubalus bubalis)

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 899
Author(s):  
Raffaele Marrone ◽  
Angela Salzano ◽  
Antonio Di Francia ◽  
Lucia Vollano ◽  
Roberto Di Matteo ◽  
...  
Keyword(s):  
Textural Properties ◽  
Bubalus Bubalis ◽  
Rheological Characteristics ◽  
Maturation Process ◽  
Semitendinosus Muscle ◽  
Live Body Weight ◽  
Meat Colour ◽  
Ageing Period ◽  
Positive Effect ◽  
Qualitative Characteristics

We aimed to evaluate the effects of post dry ageing (PDA) period on meat colour and rheological characteristics in 16 buffalo bulls fed two different diets: with (FRS) or without (CTL) rye grass. Animals were randomly divided into two feeding groups and slaughtered at 540 ± 4.7 and 533 ± 7.0 kg of live body weight, respectively, for the CTL and FRS group. After five days post-mortem ageing (T0), Semitendinosus muscle (ST) and Longissimus muscle (LD) underwent a prolonged maturation process in a controlled meat chamber for 30 days (ST) and until 60 days (LD). After 30 days (T1), significant changes (p < 0.01) in meat colour (ΔE) in both muscles of the FRS group was recorded, while no significant change was observed in CTL group. The FRS diet had a positive effect on textural properties of ST muscle compared to CTL diet, as well as hardness, chewiness and gumminess. All qualitative characteristics improved in the first period of PDA but, whereas LD showed to keep improving, extending the post-ageing period by further 30 days, the ST becomes un-processable at 60 days. In conclusion, a combined used of fresh feeding and PDA period could enhance both tenderness and colour in animal fed FSR.

scholarly journals Quality parameters and oxidative stability of lamb during ageing

Meso ◽  
2020 ◽  
Vol 22 (5) ◽  
pp. 357-367
Author(s):  
Iva Zahija ◽  
Lea Demšar ◽  
Mojca Kuhar ◽  
Mateja Lušnic Polak ◽  
Tomaž Polak
Keyword(s):  
Oxidative Stability ◽  
Quality Parameters ◽  
Oxidation Products ◽  
Protein Carbonyls ◽  
Initial Increase ◽  
Post Mortem ◽  
Initial Value ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum ◽  
Ageing Period

The aim was to determine the quality parameters and oxidative stability of colour, lipids and proteins (formation of carbonyls) of vacuum packed lamb at a constant temperature of 2 °C ±1 °C up to 15 days post mortem. The suitability of lamb loin (longissimus lumborum) for ageing and optimal ageing period to obtain optimum sensory properties, especially tenderness and aroma was determined. A sample of 100 g lamb meat contains 23.48 g protein, 69.66 g water and 5.48 g fat. Lamb samples were the most tender after 11 days (both, sensory assessed and instrumentally measured – share force decreased by 61%) and had the best aroma after 15 days post mortem. In the meantime, the lamb became significantly brighter and more saturated (higher L*, a* and b* values), the content of secondary lipid oxidation products increased (1.7 times higher amount of malondialdehyde), and the content of protein carbonyls decreased to the initial value, despite an initial increase observed 11 days post mortem. We found that lamb loin is suitable piece for ageing; the optimal duration of ageing of loins is 15 days post mortem.

Estudio de la relación de medidas de composición corporal in vivo y post mortem en búfalos (Bubalus bubalis), usando análisis de componentes principales

2016 ◽  
Vol 10 (1) ◽  
pp. 42-53
Author(s):  
Juan Carlos Velásquez-Mosquera ◽  
◽  
Sergio Iván Álvarez-Villarraga ◽  
Juan David Corrales-Alvarez ◽  
◽  
...  
Keyword(s):  
Bubalus Bubalis ◽  
Post Mortem

scholarly journals Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate

PLoS ONE ◽  
2016 ◽  
Vol 11 (3) ◽  
pp. e0150605 ◽  
Author(s):  
Alessio Di Luca ◽  
Ruth M. Hamill ◽  
Anne Maria Mullen ◽  
Nikolai Slavov ◽  
Giuliano Elia
Keyword(s):  
Water Holding Capacity ◽  
Post Mortem ◽  
Proteomic Profiling ◽  
Porcine Muscle ◽  
Ageing Period ◽  
Water Holding

scholarly journals Physicochemical properties and lipid oxidation parameters of selected muscles of Puławska breed fatteners during 14-day ageing in vacuum packaging

2020 ◽  
Vol 76 (07) ◽  
pp. 6422-2020
Author(s):  
PIOTR DOMARADZKI ◽  
PIOTR SKAŁECKI ◽  
MICHAŁ PRASOW ◽  
MAREK BABICZ* ◽  
MARIUSZ FLOREK
Keyword(s):  
Physicochemical Properties ◽  
Quality Indicators ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Post Mortem ◽  
Lipid Quality ◽  
Adjacent Part ◽  
Longissimus Lumborum ◽  
Ageing Period ◽  
Oxidation Parameters

The aim of this study was to determine the influence of the ageing period on the physicochemical properties and lipid quality indicators of pig meat from the native Puławska breed. The experiment was carried out on samples of skeletal muscles (adjacent part of M. longissimus thoracis and M. longissimus lumborum – LTL, and M. semimembranosus – SM) collected 24 h after slaughter from 30 carcasses of Puławska castrated male pigs. Following collection, samples were packaged in vacuum and stored for up to 14 day at a temperature of 4°C (± 1°C). The meat pH, colour (CIE L*a*b*), water-holding capacity (drip loss – DL and cooking loss – CL), shear force (WBSF), energy force, and lipid quality indicators (free fatty acids – FFA, peroxide value – PV, and thiobarbituric acid reactive substances expressed as malondialdehyde MDA – TBARS) were measured. A typical course of postmortem glycogenolysis for normal meat was demonstrated. The pH of muscles 45 min after slaughter was 6.55 for LTL and 6.61 for SM, and after 24 h it was 5.62 and 5.66, respectively. As ageing progressed, the DL of the meat increased significantly (on average 2.4 times), while CL were not significantly changed, being 24.83% on average. WBSF decreased by approximately 40% for LTL, and by 18% for SM. The WBSF value adopted for tender meat (< 45 N/cm2) was obtained on day 14 of the experiment. The progressive oxidative changes in intramuscular fat were not advanced, averaging from 2.06% for FFA, 0.62 meq O2/kg for PV and 0.24 MDA/kg for TBARS on day 4 post mortem to 3.71%, 1.82 meq O2/kg and 0.48 mg MDA/kg, respectively, on day 14 post mortem. Ageing of pork under vacuum positively influenced the quality characteristics of the meat, with relatively minor oxidative changes. An extended ageing period of up to 14 days can measurably improve the quality characteristics of fresh meat obtained from Puławska breed pigs, especially for culinary purposes.

Sign in / Sign up

Export Citation Format

Share Document