Meat Science

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Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Mónica Armenteros, María-Concepción Aristoy, José Manuel Barat, Fidel Toldrá

Meat Science > 2012 > 90 > 2 > 361-367

The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is the partial replacement of sodium chloride by mixtures of potassium, magnesium and calcium chloride salts. The effect of two salting formulations (formulation II: 50% NaCl–50% KCl and...

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Effect of production system on carcass measurements and meat quality of Kivircik lambs

Bulent Ekiz, Alper Yilmaz, Mustafa Ozcan, Omur Kocak

Meat Science > 2012 > 90 > 2 > 465-471

Effect of production system on carcass and meat quality was investigated in four groups of lambs: i. W-C lambs were weaned between 45 and 60days of age and then were fattened with concentrate feed until slaughter; ii. W-G-S lambs were weaned and then taken to pasture and wheat stubble; iii. UW-C lambs were fattened with concentrate feed and they suckled their dams until slaughter; iv. UW-G lambs were...

article

Effect of Maillard reaction products on oxidation products in ground chicken breast

L.T. Miranda, C. Rakovski, L.M. Were

Meat Science > 2012 > 90 > 2 > 352-360

Three amino acid-sugar solutions were adjusted to pH 8.0, heated and lyophilized prior to addition to ground chicken breast (GCB). GCB with no additives, GCB with 0.01% BHT, GCB with 0.1 or 0.2mg/g glucose heated with arginine, valine, or histidine were prepared. Thiobarbituric acid reactive substances (TBARS), volatiles determined by gas chromatography, and Hunter L*, a* and b* values were monitored...

article

Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals

B.A. Laster, K.B. Harris, L.M. Lucia, A. Castillo, more

Meat Science > 2012 > 90 > 2 > 420-425

Effectiveness of trimming external carcass surfaces from subprimals during fabrication to reduce Escherichia coli O157:H7 surrogates was evaluated. Carcass sides (n=10 sides) were inoculated along the hide pattern opening before entering the blast chill cooler with a gelatin slurry containing a bacterial cocktail of three rifampicin-resistant, nonpathogenic E. coli biotype I strains. Following a 48h...

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The importance of chill rate when characterising colour change of lamb meat during retail display

R.H. Jacob, K.L. Thomson

Meat Science > 2012 > 90 > 2 > 478-484

An experiment was conducted to compare the effect of two chilling rates (Con and Fast) on colour change of lamb meat during simulated retail display. Measurements were made on 3 muscles; LD (m. longisimuss dorsi), SM (m semimembranosus) and ST (m. semitendinous). Meat samples from 32 Merino crossbred lambs were vacuum packed and stored for 5days at 2°C, then cut and overwrapped in polyvinyl chloride...

article

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties

Y.M. Choi, J.H. Choe, D.K. Cho, B.C. Kim

Meat Science > 2012 > 90 > 2 > 292-296

This study evaluates the effect of replacing fat with surimi-like material (SLM) made from the porcine longissimus dorsi muscle on the physicochemical and sensory characteristics of pork patties. Pork patties were produced with different levels of fat and SLM using a commercial method. Pork patties produced with 20% SLM had the lowest fat content (1.76%, P<0.001), and had a higher cooking yield...

article

Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Maria Clariana, Luis Guerrero, Carmen Sárraga, José A. Garcia-Regueiro

Meat Science > 2012 > 90 > 2 > 323-329

The effect of high pressure processing at 400MPa and 900MPa on the oxidative stability of sliced and vacuum packaged commercial dry-cured ham was determined by analyzing the antioxidant enzyme activities, TBARS levels (thiobarbituric acid reactive substances), vitamin E content and physicochemical characteristics during refrigerated storage for 50days in different light conditions. In dry-cured ham...

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Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenone

M. Bonneau, P. Chevillon

Meat Science > 2012 > 90 > 2 > 330-337

Consumer acceptability of entire male pork at eating was assessed in three experiments. The 140 consumers involved in each experiment were classified as insensitive (INSENS) to the odor of pure androstenone or sensitive perceiving it as pleasant (SENS-PLEA) or unpleasant (SENS-UNPL). Entire male pork with very low skatole and androstenone levels (LS-LA) was as well accepted as gilt pork, whatever...

article

The effect of technology information on consumer expectations and liking of beef

Lynn Van Wezemael, Øydis Ueland, Rune Rødbotten, Stefaan De Smet, more

Meat Science > 2012 > 90 > 2 > 444-450

European consumers increasingly attach value to process characteristics of food. Although beef technologies are hardly communicated to consumers, providing consumer-oriented information about technology application might increase perceived transparency and consumer acceptance. This study investigates how information about beef technologies influences consumer expectations and liking of beef. Beef...

article

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

Eric N. Ponnampalam, Kym L. Butler, Matthew B. McDonagh, Joe L. Jacobs, more

Meat Science > 2012 > 90 > 2 > 297-303

The relationship between muscle vitamin E, forms of iron, polyunsaturated fatty acids (PUFA) and the redness of meat (retail display) at days 3 to 4 post slaughter from lambs offered 2 different diets was examined. Meat redness was positively related to vitamin E and heme iron and negatively related to total n-3, total n-6 and total PUFA content. However, after adjusting for the effects of vitamin...

article

AMSA Mission & Membership Application

Meat Science > 2012 > 90 > 2 > I-II

article

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

Riccardo Benedini, Giovanni Parolari, Tania Toscani, Roberta Virgili

Meat Science > 2012 > 90 > 2 > 431-437

Maturing time and salt were fixed factors and fat was a covariate in a full factorial design study of sensory and texture properties of 36 dry cured hams. Samples were chosen to fit three ageing and salt classes. Differences (P<0.05) in sensory scores were found between whole slices (with cover fat) and their biceps femoris (BF) counterparts, with sweet taste enhanced in whole samples and conversely...

article

Biochemical activities of Brochothrix thermosphacta

Agnieszka Nowak, Malgorzata Piotrowska

Meat Science > 2012 > 90 > 2 > 410-413

Activities of 19 hydrolases were estimated in cell suspensions of 40 Brochothrix thermosphacta strains, isolated from meat and meat products packaged under various conditions, by using API ZYM® test. These strains produced: acidic phosphatase, esterase C4, esterase/lipase C8, α-chymotrypsin, leucine arylamidase, β-glucosidase and α-glucosidase. The predominating biotype produced only the first four...

article

PCR amplification of repetitive sequences as a possible approach in relative species quantification

N.Z. Ballin, F.K. Vogensen, A.H. Karlsson

Meat Science > 2012 > 90 > 2 > 438-443

Both relative and absolute quantifications are possible in species quantification when single copy genomic DNA is used. However, amplification of single copy genomic DNA does not allow a limit of detection as low as one obtained from amplification of repetitive sequences. Amplification of repetitive sequences is therefore frequently used in absolute quantification but problems occur in relative quantification...

article

Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

M.J. Anderson, S.M. Lonergan, E. Huff-Lonergan

Meat Science > 2012 > 90 > 2 > 345-351

The objective of this study was to identify proteins in bovine longissimus dorsi muscle that are related to tenderness. Two dimensional difference in gel electrophoresis (2D-DIGE) was used to compare the sarcoplasmic fractions from steaks that differed in star probe values at 14days postmortem. The intensity of myosin light chain 1 (MLC1) was greater in the sarcoplasmic fraction prepared from steaks...

article

Polymorphism and parent-of-origin effects on gene expression of CAST, leptin and DGAT1 in cattle

Simone Cristina Méo Niciura, Adriana Mércia Guaratini Ibelli, Gisele Veneroni Gouveia, Juliana Gracielle Gonzaga Gromboni, more

Meat Science > 2012 > 90 > 2 > 507-510

This study aimed to investigate differential allele expression (DAE) and polymorphism and parent-of-origin effects on expression of genes related to beef traits. CAST, related to meat tenderness, and DGAT1 and leptin, related to fat deposition, were evaluated. In bovine fetal tissues CAST was expressed twice as much (P<0.05) in muscle of homozygous GG than in heterozygous AG. Leptin was expressed...

article

Lean meat prediction with HGP, CGM and CSB-Image-Meater, with prediction accuracy evaluated for different proportions of gilts, boars and castrated boars in the pig population

B. Engel, E. Lambooij, W.G. Buist, P. Vereijken

Meat Science > 2012 > 90 > 2 > 338-344

Prediction equations for the percentage lean meat in pig carcasses in The Netherlands were derived for the Hennessy Grading Probe 7, Capteur Gras/Maigre — Sydel and CSB-Image-Meater. Because castrated males are expected to vanish from the Dutch pig population in the near future, accuracy of prediction was evaluated for different scenarios representing a wide range of different proportions for entire...

article

The effect of diet and DHA addition on the sensory quality of goat kid meat

Isabel Moreno-Indias, Davinia Sánchez-Macías, Josué Martínez-de la Puente, Antonio Morales-delaNuez, more

Meat Science > 2012 > 90 > 2 > 393-397

To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat....

article

The volatile compounds in lamb fat are affected by the time of grazing

Valentina Vasta, Valentina Ventura, Giuseppe Luciano, Valeria Andronico, more

Meat Science > 2012 > 90 > 2 > 451-456

This study was designed to assess whether different grazing managements affect the appearance of organic volatile compounds (VOC) in lamb fat. Forty-two lambs were divided into four groups: 9 lambs were restricted in stall and fed concentrate (S group); 12 lambs grazed from 9am to 5pm (8h group); 10 lambs grazed from 9am to 1pm (4hAM group) and 11 lambs grazed from 1pm to 5pm (4hPM group). After 72days...

article

Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs

G. Ripoll, P. Albertí, M. Joy

Meat Science > 2012 > 90 > 2 > 457-464

One hundred and twenty-seven lambs were fed as follows: lambs and dams grazing alfalfa (Gr); the same as Gr but lambs had access to concentrate (Gr+S); ewes grazed and lambs received milk and concentrate until weaning and thereafter concentrate and straw (Rat-Gr); ewes and lambs were stall-fed (Ind). Lambs were slaughtered at 22–24kg live weight and fat and M. rectus abdominis colour was measured...

INFONA - science communication portal

Meat Science

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Effect of production system on carcass measurements and meat quality of Kivircik lambs

Effect of Maillard reaction products on oxidation products in ground chicken breast

Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals

The importance of chill rate when characterising colour change of lamb meat during retail display

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties

Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenone

The effect of technology information on consumer expectations and liking of beef

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

AMSA Mission & Membership Application

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

Biochemical activities of Brochothrix thermosphacta

PCR amplification of repetitive sequences as a possible approach in relative species quantification

Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

Polymorphism and parent-of-origin effects on gene expression of CAST, leptin and DGAT1 in cattle

Lean meat prediction with HGP, CGM and CSB-Image-Meater, with prediction accuracy evaluated for different proportions of gilts, boars and castrated boars in the pig population

The effect of diet and DHA addition on the sensory quality of goat kid meat

The volatile compounds in lamb fat are affected by the time of grazing

Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs

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