bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECT OF WASHING ON THE AMINO ACID COMPOSITION AND CONNECTIVE TISSUE CONTENT OF SEAL MEAT
Authors: SYNOWIECKI JOZEF , HALL DOUGLAS , SHAHIDI FEREIDOON
Published: May 2007

Effects of washing on the amino acid composition and connective tissue content of mechanically separated seal meat (MSSM) was studied. Aqueous washing of MSSM resulted in a considerable decrease in histidine, and to a lesser extent, leucine, lysine, phenylalanine, taurine and valine content of the samples. However, the concentration of glycine, proline, hydroxyproline and hydroxylysine, and dominant components of connective tissues, was increased. Thus, the predicted PER values of washed meats decreased by up to 11.7%, and the content of connective tissues in the final product was increased by a factor of approximately four. The lipid and hemoprotein content of washed seal meat was decreased by 30% and 68%, respectively.
RELATIONSHIP BETWEEN METABOLISM AND GLYCOGEN CONTENT IN SKELETAL MUSCLE FIBERS OF LARGE WHITE AND HAMPSHIRE CROSSBRED PIGS
Authors: MARINOVA PENKA , LEFAUCHEUR L. , FERNANDEZ X. , MONIN G.
Published: May 2007

Glycolytic potential (an estimator of intra vitam glycogen level) was determined at slaughter in the M. longissimus lumborum muscle from 6 Large White pigs and 6 Pen Ar Lan pigs (Pen Ar Lans are Hampshire × Pietrain × Large White crossbred pigs). Muscle samples (M. longissimus lumborum) were taken at slaughter and 24 h later. Muscle glycolytic potential was much higher in Pen Ar Lans than in Large Whites. Samples were cut at – 25°C for histochemistry. Serial cuts were stained for ATPase activity, succinate dehydrogenase activity
CHANGES IN NITROGENOUS COMPOUNDS IN FRESHWATER CRAYFISH (PROCAMBARUS CLARKII) TAIL MEAT STORED IN ICE
Authors: FLICK GEORGE J. , LOVELL RICHARD T. , ENRIQUEZ‐IBARRA LEOPOLDO G. , ARGAÑOSA GENARO C.
Published: May 2007

Changes in the protein and nonprotein nitrogen (NPN) fractions in the tail meat of freshwater crayfish (Procambarus clarkii) were monitored during ice storage. In addition, the accumulation of nonprotein nitrogenous compounds was estimated and compared with sensory evaluation. The myofibrillar fraction, expressed as a percentage of total nitrogen, did not vary during this study while the NPN, sarcoplasmic and stroma protein fractions changed during the first week of storage. SDS‐PAGE patterns of the sarcoplasmic fraction showed slight differences over storage time. Ammonia nitrogen (NH3‐N), trimethylamine nitrogen (TMA‐N) and pH rose at a slow rate during the first week but increased rapidly up to the end of storage. Amino nitrogen (A‐N) did not augment to a great extent over time. Sensory scores were significantly correlated (p < 0.05) with pH, A‐N, TMA‐N, and NH3‐N in descending order.
PHYSICOCHEMICAL CHARACTERISTICS OF FERMENTED SAUSAGE EXTENDED WITH CARBOHYDRATE MATERIALS
Authors: KURI V.M. , PONCE EDITH , GUERRERO ISABEL
Published: May 2007

To reduce the production cost of fermented sausage, extension with a cheaper material was studied. Variables studied were pH, water activity, acidity, texture, color and volatile production. Starches added with gums (carrageenan and agar) produced abundant syneresis during storage whereas those made from amylopec‐tin (MaicenaTM) and waxy corn (FirmtexTM) were more stable. Syneresis was produced when pH decreased during fermentation from > 6.0 to 4.2–4.4. Sausages added with FirmtexTMwere tougher, as expressed by less displacement of a PAM penetrometer probe. Sausages substituted with 24% MaicenaTM, when compared to a control, had significant differences with respect to pH, water activity, and color: L‐values and a‐values, but not in production of volatile compounds (diamines and free fatty acids) related to flavor and aroma. Therefore, it can be expected that, with the exception of texture, other characteristics of fermented sausages are not altered when extended with amylopectin starch.
GENETICS OF PIG MEAT QUALITY: A REVIEW
Authors: SELLIER P. , MONIN G.
Published: May 2007

This paper is a review of current knowledge about genetic effects on technological and eating qualities of pork. These effects have been recognized as primordial sources of variation of meat quality in the porcine species. Nevertheless, some significant advances have recently been obtained in this area. This literature survey reveals that:

The halothane sensitivity gene (HALn) explains to a large extent the overall genetic variation in technological quality and eating quality of pork. Evidence is accumulating that the halothane sensitivity gene is not completely recessive regarding its effects on quality traits. Producing slaughter pigs heterozygous at the HAL locus may result in deficiencies in meat quality, probably depending on slaughter conditions and perhaps also on slaughter weight.

Breed differences in technological and sensory qualities of pork partly result from the large breed variation in incidence of halothane sensitivity, but other factors are implied, particularly ultimate pH and intramuscular fat content of meat.

The major dominant gene RN‐is probably at the origin of the previously described “Hampshire effect” on meat quality.

Heritability of most traits referring to the technological quality of meat is low to moderate (0.15 to 0.30), whereas heritability of intramuscular fat content is high (0.40 to 0.50). A genetic antagonism exists between technological quality of pork and growth or body composition traits. The halothane sensitivity gene is the major factor responsible for the “meat quantity — meat quality” genetic antagonism.
EVALUATION OF PROTEIN FUNCTIONALITY IN ALKALI AND NONALKALI SURIMI PROCESSED MECHANICALLY DEBONED CHICKEN MEAT1
Authors: YANG T.S. , FRONING G.W.
Published: May 2007

Studies were conducted on aqueous washing of mechanically deboned chicken meat (MDCM) with a 0.5% sodium bicarbonate (NaHCO3) solution (alkaline washing, pH 8.4) or a 0.1 M sodium chloride (NaCl) solution (nonalkaline washing, pH 7.0). Decreased enthalpy in myosin transitional temperature was observed in the NaHCO3‐washed meat. Higher expressible water and lower shear values were also observed in heat induced gels from NaHCO3‐washed meat as compared to those from NaCl‐washed samples. Scanning electron microscopy showed more unfolding of myofibrillar proteins of heat induced gels from NaCl washed MDCM as compared to NaHCO3‐washed MDCM. The results suggest that a 0.5% NaHCO3 washing solution provides better heme pigment extraction and results in a whiter meat, but may adversely affect protein functionality.
EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON THE CARCASS AND SHELF‐LIFE CHARACTERISTICS OF SPECIAL FED VEAL
Authors: O'CONNOR P.L. , McKEITH F.K. , CARR T.R. , NOVAKOFSKI J. , BREWER M.S.
Published: May 2007

Special fed veal calves (N = 75) were slaughtered in study 1 and assigned to the following treatments; control (C), electrical stimulation (ES) immediately postmortem for 20 s (ES20–IP) or 40 s (ES40–IP), and ES 10 min postmortem for 20 s (ES20–10) or 40 s (ES40–10) using a Jarvis BV 80 electrical stimulator. Temperature, pH and 24 h carcass traits were evaluated. ES durations of 40 s produced more desirable carcass traits. In study 2, 40 calves were slaughtered and assigned to C or ES40–IP treatments. Temperature, pH, carcass characteristics, purge loss, percent free water, color stability, Warner‐Bratzler shear force and palatability of biceps femoris slices were evaluated. ES reduced (P < 0.05) pH (at 45 min, 3 h and 24 h) and decreased (P < 0.05) percentage free water, but did not affect color stability, palatability or shear force values of veal from study 2. Low voltage ES enhanced postmortem pH decline in both studies (especially in study 1) and improved the 24 h (postmortem) longissimus characteristics of veal in study 1.
CHARACTERISTICS OF MICROWAVEABLE PORK CHOPS
Authors: SWENSON J.A. , MARRIOTT N.G. , CLAUS J.R. , WANG H. , GRAHAM P.P.
Published: May 2007

Blade tenderized whole muscle cuts and restructured chops were conventionally cooked (CO), microwave cooked (MW), and precooked/microwave reheated (CMW) and stored for 2, 15, and 21 days. Blade tenderization did not affect (P > 0.05) these sensory traits evaluated with the exception of texture. Precooked products had higher (P < 0.05) TBA values than conventionally cooked samples for both whole and restructured chops. TBA values increased (P < 0.05) with storage time for up to 21 days. Whole muscle chops that were conventionally cooked had the lowest (P < 0.05) peak force values and the highest (P < 0.05) texture scores. After 21 days of storage of whole muscle samples, overall flavor scores decreased (P < 0.05) and juiciness scores improved (P < 0.05) when compared to samples held for 2 days. Storage time had a minimal relationship to peak force values and no effect on sensory scores of restructured samples.
EFFECTS OF ELECTRICAL STUNNING DURATION ON POSTMORTEM RIGOR DEVELOPMENT AND BROILER BREAST MEAT TENDERNESS
Authors: PAPINAHO P.A. , FLETCHER D.L.
Published: May 2007

Experiments were conducted to determine the effect of electrical stunning duration on poultry breast meat postmortem biochemistry and texture. Broilers were stunned with 100 V AC for 0, 5, 10, 20, or 40 s, killed by conventional neck cut, and bled for 180 s to determine percentage blood loss. Breast fillets were removed from the carcass immediately after picking or following 24 h of aging in an ice‐water bath. R‐values and pH were determined at both deboning times and Allo‐Kramer shear values were recorded after holding the samples for 48 h at 2 C. Stunning durations of 10, 20 and 40 s resulted in lower (P < 0.05) blood losses than birds stunned for 0 or 5 s. Stunning inhibited postmortem glycolysis as indicated by higher (P < 0.05) pH values and lower R‐values at 15 min postmortem, but not after 24 h. Stunning had no effect on Allo‐Kramer shear values. Stunning durations from 5 to 40 s at 100 V AC had no significant effect on postmortem rigor development, or meat quality.
IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY
Authors: BARBUT S.
Published: May 2007

Finely comminuted meat products are a mixture of proteins, fat particles, water, salt and often carbohydrates. During preparation of the raw meat batter, fat is chopped into tiny particles which are thoroughly mixed within the comminuted lean meat. During cooking, the challenge is to minimize/prevent fat and moisture separation from the product. During the past 3–4 decades two major, but differently oriented, research thrusts have been presented to explain the mechanism(s) by which meat batters are stabilized. They include the emulsion theory and the physical entrapment theory. The first emphasizes the importance of fat emulsification (i.e., forming an interfacial protein film around the fat globules) whereas the physical entrapment theory stresses the importance of the protein matrix in binding the fat. The exact mechanism by which finely comminuted meat batters are stabilized is still uncertain. In this review arguments presented to support both research thrusts are discussed.
SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCED‐FAT PORK SAUSAGE WITH CARRAGEENAN
Authors: KRAHL L.M. , RHEE K.S. , LIN K.W. , KEETON J.T. , ZIPRIN Y.A.
Published: May 2007

One 40%‐fat, three 10%‐fat, and three 17%‐fat ground pork sausage products were manufactured. Within each reduced‐fat level, these products contained 0.5% carrageenan, carrageenan and 3% sodium lactate (SL), and carrageenan, SL and 0.25% sodium tripolyphosphate (SP). Precooked patties packaged with oxygen‐permeable PVC film were stored at 4C and −20C for up to 6 days and 252 days, respectively. Vacuum‐packaged patties were stored up to 84 days and 252 days at the respective temperatures. All reduced‐fat products were harder, more dense, and less juicy than the 40%‐fat product. Total aerobic microbial plate counts determined on PVC‐packaged samples stored at 4C were similar among the 7 products. SL acted as a prooxidant as evaluated by 2‐thiobarbituric acid values. SP used with SL tended to overcome the prooxidive effect of SL but increased springiness, hardness, and fracturability sensory scores.
PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY1
Authors: CANNON J.E. , MORGAN J.B. , HEAVNER J. , MCKEITH F.K. , SMITH G.C. , MEEKER D.L.
Published: May 2007

As part of the “Pork Quality Audit,” an extensive review of the literature relative to pork quality has been conducted which describes the scientific basis which the United States pork industry can utilize when addressing quality defects. Specific pork quality characteristics that are discussed include muscle color, firmness and texture (specifically pale, soft and exudative muscle); intramuscular fat; meat palatability (tenderness, juiciness and flavor); ecchymosis; broken bones; meat shelf‐life; and food safety. Specific factors are discussed in detail as to how they influence pork quality characteristics. Factors which are discussed include carcass composition, genetics, nutrition, growth promotants, preslaughter handling, immobilization, postmortem handling and chilling, packaging, and long‐term storage. This review provides a foundation for the identification of factors which impact pork quality nonconformity.
SUBPRIMAL CUTABILITY AND CARCASS VALUE AS AFFECTED BY CATTLE TYPE
Authors: MILLER M.F. , RAMSEY C.B. , CLABORN S.W. , WU C.K.
Published: May 2007

Thirty‐six steers of Brown Swiss (BrSw), British type U.S. No. 1 “Okie” (Okie), Mexican #1 (Mx #1), and Mexican #2 (Mx #2) types were slaughtered to determine yields and values of closely trimmed (0.6 cm) subprimals. The BrSw steers were heavier (P < 0.05) than the Okie steers, which weighed more than the Mexican steers. No differences (P > 0.05) were detected in dressing percentage, maturity, marbling score, and USDA quality and yield grades across cattle types. Percentage carcass bone of Okie steers was lower than the BrSw and Mx #2 steers. However, the yield of total lean cuts, total carcass fat, lean to bone ratio and lean to fat ratio did not differ among groups. Differences in subprimal cut yields resulted in a similar difference in carcass value among biological types. BrSw steers had the highest total value of subprimal cuts, but this advantage disappeared when value was expressed on a live or carcass weight basis.
NUTRITIONAL, PROXIMATE, AND MICROBIAL CHARACTERISTICS OF PHOSPHATE PROCESSED SEA SCALLOPS (PLACOPECTEN MAGELLANICUS)
Authors: FISHER ROBERT A. , DUPAUL WILLIAM D. , RIPPEN THOMAS E.
Published: May 2007

Sea scallop adductor muscles were used to evaluate six scallop processing methods with regards to changes in moisture content, nutritional equivalency, and total plate counts. Sodium tripolyphosphate (STP) reduced the rate of moisture incorporation, enhanced scallop moisture binding capacity and maintained a degree of antimicrobial capacity. Scallop moisture content increased with processing time. Short processing times using a higher concentrated STP solution performed as well, or better, in binding moisture and reducing bacteria than longer processing times using a lower concentrated STP solution. Increasing moisture content decreased nutrient levels on a per weight basis. Nutrients most affected by increasing moisture content were protein, niacin, calcium, and vitamin B12. Moisture loss due to freeze/thaw or cooking concentrated some nutrients (protein and minerals), while contributing to the loss of water‐soluble nutrients. The use of STP lowered scallop drip loss, which in turn, reduced nutrient loss.
QUALITY CHARACTERISTICS OF LOW‐FAT FRANKFURTERS MANUFACTURED WITH POTATO STARCH, FINELY GROUND TOASTED BREAD AND RICE BRAN
Authors: BLOUKAS J.G. , PANERAS E.D.
Published: May 2007

Low‐fat frankfurters (10% fat, 13% protein) were produced with 3.0% potato starch, finely ground toasted bread and rice bran or their combination. No differences (P > 0.05) were found in processing yield and purge accumulation among treatments of tested ingredients. Potato starch (3.0%) significantly increased the lightness, hardness and skin strength of low‐fat frankfurters. Finely ground toasted bread had the highest scores for visual color, external redness, flavor intensity and overall acceptability and improved (P < 0.05) skin strength of frankfurters in comparison to potato starch. Low‐fat frankfurters with 3.0% rice bran had the same (P>0.05) visual color scores, redness and textural properties as those produced with potato starch and toasted bread, but lower (P < 0.05) flavor intensity and overall acceptability and were judged as “just acceptable”. Decreasing the rice bran from 3.0 to 1.5% and using it in combination with toasted bread (0.75%) and potato starch (0.75%) had an insignificant effect on the flavor intensity and overall acceptability of low‐fat frankfurters.
EFFECTS OF COOKING AND SUBSEQUENT REHEATING ON THE PROPERTIES OF LOW‐FAT BEEF PATTIES
Authors: BERRY B.W.
Published: May 2007

Low‐fat (10%) beef patties manufactured with 0.5% iota carrageenan, were subjected to one‐time cooking from the raw to fully cooked state or precooking and later reheating before evaluating sensory, shear force and cooking properties. The samples were reheated in a convection oven or in a simultaneous top and bottom contact grill set either at 121 or 191C. Precooking followed by reheating produced only slight changes in sensory properties (reduced tenderness, increased juiciness and increased beef flavor). Convection oven cooking improved tenderness only for one‐time cooked patties. With the double contact grilling system, the 121C surface temperature enhanced tenderness (sensory and shear force) and cooking yields of precooked‐reheated patties. Low‐fat beef patties formulated with iota carrageenan appear capable of being subjected to a variety of cooking approaches and temperatures without major changes in cooked patty properties.
CATALATIC ACTIVITY AS AN INDICATOR OF END‐POINT TEMPERATURES IN BREADED, HEAT PROCESSED CHICKEN PATTIES
Authors: ANG C.Y.W. , LIU F. , HUANG Y.W.
Published: May 2007

Adequate heat‐processing of meat and poultry products to destroy harmful pathogens is important to the consumer's safety. The catalatic activity, defined as the decomposition of H2O2 into H2O and O2, has been evaluated as a potential indicator of heat treatment adequacy for chicken patties. Commercially prepared breast and leg meat patties were processed through a belt type grill to various end‐point temperatures (EPTs) and their catalatic activities monitored for up to 120 min. All breast samples heated to EPTs of ≤ 69C and all leg samples heated to ≥ 68C showed positive reactions after incubation for 10 min. As the EPT increased, fewer samples were positive, indicating a decrease in the catalatic activity. For EPTs of ≥ 73C, three of 12 breasts and one of 17 leg patties showed positive activity after 30 min incubation. The catalatic activity test may offer a simple and rapid procedure for estimating the EPT at 73C with 3‐4C variation for commercially processed chicken patties.
A RESEARCH NOTE CHARACTERISTICS OF RESTRUCTURED PRODUCTS MADE FROM COLOR MODIFIED TURKEY THIGH MEAT
Authors: GRAHAM P.P. , MARRIOTT N.G. , ELKHALIFA E.A. , DIEHL K.C. , PHELPS S.K.
Published: May 2007

Turkey thigh meat was flaked, washed to lighten its color, formulated into 100% phosphate washed thigh (100P), 100% acetate/phosphate washed thigh (100AP), 50% flaked breast plus 50% phosphate washed thigh (50B/50P), 50% flaked breast plus 50% acetate/phosphate washed thigh (50B/50AP) restructured products and compared to products made from 100% flaked turkey breast (100B), 100% unaltered flaked thigh (100T), and 50% breast plus 50% thigh (50B/50T). All products were mixed with 1% NaCl and 0.25% sodium tripolyphosphate (STP), stuffed into fibrous casings, thermally processed, chilled, and sliced into 10 mm‐thick chops. The chops were freezer wrapped, stored at −23C for 0 or 30 days, and evaluated. The 50B/50P and 50B/50AP products were higher in moisture, lower in fat, protein and ash and lighter in color and less red than the controls (P<0.05). The 50B/50AP products were more juicy, tender and desirable in flavor (P<0.05) than the control restructured breast products. Products containing color modified raw materials did not differ (P>0.05) in TBA values from control breast, thigh or 50B/50T products.
CONSUMER ACCEPTANCE OF GROUND CHICKEN
Authors: ELSNER R.J.F. , RESURRECCION A.V.A. , MCWATTERS K.H.
Published: May 2007

In a study of marketing opportunities for fresh dark chicken meat, focus group participants (n=34) identified the most important attributes of chicken products and their packaging. Acceptance of chicken ground through various size plates (2.4, 4.7 and 9.4 mm) and containing various concentrations (0, 1 and 2%) of sodium tripolyphosphate (STPP) was evaluated by consumers (n=73). STPP concentration was not a significant variable for any of the sensory attributes. Texture ratings increased significantly with grind size. Yield increased with increasing concentration at the 2.4 mm grind size of STPP. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n=115) and actual purchase behavior by consumers (n=121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir‐fry > boneless, skinless thighs > scallopini > bone‐in, skin‐on thighs > ground chicken. The lack of acceptance of ground chicken by consumers suggests that future emphasis should be focused on other dark chicken meat products.
A REVIEW OF GENETIC PRACTICES IN POULTRY: EFFORTS TO IMPROVE MEAT QUALITY1
Authors: ANTHONY N.B.
Published: May 2007

The success of the poultry industry has been fueled by the ability to economically produce acceptable products. This accomplishment has been achieved through high selection intensities, shorter generation intervals and reduced environmental influences. The result is reduced slaughter age and increased body weight at specific ages. Muscle yields and feed conversion have also improved. Unfortunately, genetic progress has resulted in a reduction of meat quality associated with muscle texture and flavor. The most recent poultry meat quality concern is associated with muscle characteristics similar to pale‐soft‐exudative (PSE) pork. Molecular approaches providing relief to the PSE pork have not been documented for poultry. The molecular tools necessary for marker‐assisted selection in poultry are still in their infancy. Unfortunately, the time required for marker development, and the interface of this technology with the traditional selection programs will require 8 to 12 years. Thus, other remedies should be pursued.
ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY
Authors: BARBUT SHAI
Published: May 2007

The magnitude of the pale soft and exudative (PSE) problem in young turkeys, mature turkey hens, and broiler chickens processed under commercial conditions is reviewed. The potential use of a fast color evaluation method and suggestions for a classification system which consists of different cutoff points (e.g., L > 50 for PSE in young turkey breast meat) are discussed.
A RESEARCH NOTE EVALUATION OF RESTRUCTURED LOW‐FAT HAM CONTAINING WHEY
Authors: MARRIOTT N.G. , WANG H. , CLAUS J.R. , GRAHAM P.P.
Published: May 2007

Restructured, low‐fat boneless ham was formulated with 0 (control samples), 20, and 30% liquid whey to replace water in the cure formulation. Sensory characteristics, visual traits, objective color, tenderness measurements, weight and cooking loss, proximate analysis, and microbial load were determined to compare this product with that from a conventional cure formulation. No differences (P>0.05) in traits (except percentage moisture) were found among samples with 0, 20, and 30% liquid whey in the formulated hams. A lower (P<0.05) moisture content among samples with 30% of this adjunct when compared to the controls was observed. However, samples with 20% liquid whey addition did not differ (P>0.05) from those with 0 and 30%. These results suggest that up to 30% liquid whey may be incorporated in a cured, low‐fat ham formulation with similar results to products cured with a conventional formulation.
FREE AMINO ACIDS AND DIPEPTIDES IN DRY‐CURED HAM
Authors: VIRGILI R. , PAROLARI G. , BORDINI C. SORESI , SCHIVAZAPPA C. , CORNET M. , MONIN G.
Published: May 2007

Six types of dry‐cured hams were chemically profiled for proximate composition and low molecular weight nonprotein nitrogen (NPN) fractions including free amino acids (FAA) and two dipeptides (carnosine and anserine). Results indicate that FAA were present in the six classes at different (mg/100g protein) concentrations, with Iberian and Serrano containing greater (P<0.05) amounts of most FAA. However, when analyzed as percentage (mg/100g total FAAs) values, FAA contents of Iberian and Serrano hams exhibited lower (P<0.05) tyrosine and greater (P<0.05) aspartic acid and threonine values. Within each class, large variation coefficients (>10%) for nonprotein nitrogen paralleled inconsistent values of salt content, to which NPN and FAAs were negatively correlated (P<0.01). NPN was also negatively affected by moisture in the dried muscle, indicating limited saltiness and greater muscle shrinkage as two major determinants in developing of nonprotein fractions, hence of free amino acids.
RELATIONSHIP BETWEEN INSTRUMENTAL AND VISUAL COLOR IN A RAW, FRESH BEEF AND CHICKEN MODEL SYSTEM
Authors: ZHU L.G. , BREWER M.S.
Published: May 2007

A range of meat redness was created by mixing fresh, chilled ground chicken breast and ground beef in predetermined ratios. Samples were scored for visual redness under halogen (incandescent) and cool white fluorescent lighting. Instrumental color characteristics (L*, a*, b*, hue angle, chroma; illuminants A and F) and red color contributed by oxymyoglobin (percentage reflectance at 630 nm versus 580 nm) were determined. Correlation coefficients were determined between visual and instrumental evaluations. The a*, b*, and ΔR (630–580) were highly correlated to visual redness (halogen light: r = 0.99, ‐0.99, and 0.96, respectively; cool white fluorescent light: 0.98, ‐0.98, and 0.96, respectively). Regression analysis was conducted to develop equations to predict visual redness using instrumental color measures. In the 20% to 85% beef range, the regression curves were principally linear although the overall relationships (0–100% beef range) were cubic. Among the instrumental color parameters, a*, hue angle, and ΔR (630–580) could be used to predict visual redness for this model system.
SODIUM LACTATE/SODIUM POLYPHOSPHATE EFFECTS ON OXIDATION IN PRECOOKED FROZEN PORK PATTIES
Authors: WANG C. , BREWER M.S.
Published: May 2007

The objective of this study was to evaluate sodium lactate (SL; 0, 1, 2 or 3%) and sodium polyphosphate (SP; 0, 0.1, 0.2 or 0.3%) effects on lipid oxidation and color characteristics of precooked pork patties during frozen storage. Ground pork was mixed with SL and/or SP, stuffed, frozen, sliced and cooked from the frozen state, packaged and held frozen for 14 weeks. Samples containing SP had lower TBARS, regardless of SL content. SL decreased pH, a* and b* values and red color (R630–R580). L* value, hue angle, pork flavor, saltiness, and juiciness increased as SL increased. A moderate correlation occurred between SL and TBARS. SP decreased hue angle, cook loss, and rancid flavor and increased pH, b* value, pork flavor, saltiness, and juiciness. Storage time decreased a* value, red color and juiciness, while saltiness, alkalinity, and rancid flavor scores increased. Based on both physical and sensory characteristics, optimum combinations appear to be 3% SL and 0.2–0.3% SP.
CHEMICAL AND COLOR CHARACTERISTICS OF SPANISH DRY‐CURED HAM AT THE END OF THE AGING PROCESS
Authors: PÉREZ‐ALVAREZ J.A. , SAYAS‐BARBERÁ M.E. , FERNÁNDEZ‐LÓPEZ J. , GAGO‐GAGO M.A. , PAGÁN‐MORENO M.J. , ARANDA‐CATALÁ V.
Published: May 2007

Chemical and color (CIELAB) attributes were measured in three muscles of dry‐cured hams: Semimembranosus (SM), Semitendinosus (ST) and Biceps femoris (BF), at the end of the aging step, which represents the last month of the dry‐curing process. SM muscles showed the lowest values for all the chemical and color parameters except the a*/b* ratio while the BF muscles had the highest values except for the same a*/b* ratio. Differences were found in the moisture content, salt concentration, water activity, lightness, chroma, and the a*/b* ratio between the three muscles analysed. BF and ST muscles showed no differences for redness, yellowness and hue. Lightness was highly correlated with moisture and water activity values.
PROPERTIES OF BEEF PATTIES COOKED TO ELEVATED INTERNAL TEMPERATURES AS A MEANS OF REDUCING PINK COLOR
Authors: BERRY B.W. , BIGNER‐GEORGE M.E.
Published: May 2007

Effects of cooking to internal temperatures (81–85C) needed to eliminate the pink color which existed at 71C, was evaluated for beef patties from three processors. Tenderness and compositional properties were affected little by the higher temperatures, but lower cooking yields and juiciness scores resulted from cooking to 81–85C rather than 71C. The higher internal temperatures required longer cooking times and produced greater reductions in patty diameter during cooking, but did not affect fat retention. Even though the three formulations were processed to have the same fat content (18%), formulation differences existed in sensory, shear force, cooking, compositional and color properties. Results from this study indicate that if internal patty temperatures higher than 71C are required to eliminate pink color (possibly due to high pH beef), major detrimental changes in patty properties may not result.
ɛ‐POLYLYSINE IMPROVES THE QUALITY OF SURIMI PRODUCTS
Authors: TING H.Y. , ISHIZAKI S. , TANAKA M.
Published: May 2007

To apply ɛ‐polylysine (PL) as a natural food preservative for the preparation of surimi products, effects of added PL on the textural properties and shelf‐life of kamaboko gels were investigated. Kamaboko gels were prepared by setting at 30C for 1 h, then heating at 80C for 20 min. Breaking force and breaking strain of kamaboko gels increased slightly with increasing PL concentration up to 0.2% and decreased at 0.4%. However, the protein subunit component composition of kamaboko gels did not vary with the amount of PL added, indicating that PL did not promote the polymerization of myosin heavy chain. The increased pH value of surimi to around 7.6 as the result of the incorporation of 0.2% PL was found to be attributable to the increased textural properties of kamaboko gels. The shelf‐life of kamaboko gels was significantly extended by the addition of 0.2% PL in surimi, especially at 5C and 10C storage.
PHYSICO‐CHEMICAL AND RHEOLOGICAL PROPERTIES OF LOW‐FAT, HIGH‐ADDED WATER BEEF SAUSAGE EXTENDED WITH COMMON BEAN FLOUR
Authors: DZUDIE T. , SCHER J. , HARDY J. , SANCHEZ C.
Published: May 2007

Beef sausages extended with common bean flour were manufactured using 5 levels of fat and added water (AW) (25% fat /5% AW; 20% fat/10% AW; 15% fat /15% AW; 10% fat/20% AW and 5% fat 25% AW). Decreasing in fat levels with a simultaneous increase in the amount of added water did not affect (P>0.05) pH and ash content, but decreased cooking yields and increased expressible moisture. The lowest L* (lightness) values (p < 0.05) was recorded for the 25% fat/5% AW formulation. High‐fat, low‐added water batter required more extrusion shear stress than low‐fat, high‐added water batter. Beef sausage textural characteristics were reduced by replacing added water by fat.
PORCINE LONGISSIMUS GLYCOLYTIC POTENTIAL LEVEL EFFECTS ON GROWTH PERFORMANCE, CARCASS, AND MEAT QUALITY CHARACTERISTICS
Authors: MILLER K.D. , ELLIS M. , BIDNER B. , McKEITH F.K. , WILSON E.R.
Published: May 2007

Animals (n = 72) with longissimus glycolytic potential (GP) values ranging from 113.8 to 301.1 μmol/g of tissue, were classified as having low (n = 24), moderate (n = 24), and high (n = 24) GP levels. Meat quality measurements such as longissimus ultimate pH and subjective color score decreased, while Hunter L* values, percentage drip loss and purge loss increased for animals classified as having either high or moderate GP levels compared to those with low GP values. Animals with higher GP had decreased longissimus protein content and improved taste panel tenderness scores and lower shear force indicating superior eating quality. Increasing aging time from 2 to 21 days decreased shear force and improved taste panel tenderness scores. These data indicate that both glycolytic potential level within the muscle and aging time can have significant effects on pork quality characteristics.
VARIATION IN THE TENDERNESS OF BEEF STRIP LOINS AND IMPROVEMENT IN TENDERNESS BY USE OF HYDRODYNAMIC PRESSURE PROCESSING (HDP)1
Authors: SPANIER A.M. , BERRY B.W. , SOLOMON M.B.
Published: May 2007

Shear force (SF) in 71C broiled steaks was compared along the length of beef strip loins (LM) and between medial and lateral (M&L) portions of individual steaks. A high degree of variation in SF (mean range of 3 kg) existed within individual steaks along the length of the LM. No difference in SF was observed between M&L sections of individual 2.54 cm steaks along the LM. Hydrodynamic pressure (HDP) treatment was employed on the LM to determine if variation in SF could be reduced. HDP treatment led to both a decrease in variation and an improvement in tenderness for both the M&L portions of the steak (within steak) and along the entire LM (within LM). These data show inconsistency in tenderness both along the LM and within each LM steak of control steaks. Furthermore, these data suggest that HDP can increase tenderness and reduce tenderness variation.
INHIBITION OF PINK COLOR DEVELOPMENT IN COOKED, UNCURED GROUND TURKEY BY THE ADDITION OF CITRIC ACID
Authors: KIEFFER K.J. , CLAUS J.R. , WANG H.
Published: May 2007

Citric acid (CIT, 0.3%) was assessed for its ability to reduce the pink color defect in ground, cooked (80C) turkey breast associated with nicotinamide hemochrome (NICHEME) and nitrosyl hemochrome (NITHEME). CIT incorporation in nicotinamide‐treated (NIC, 1.0%) samples (CIT plus NIC) reduced (P<0.05) redness by 51% compared to the control and 63% compared to the NIC‐only treatment. CIT addition in sodium nitrite‐treated (NIT, 10 ppm) samples (CIT plus NIT) was similar (P>0.05) in redness to the control and reduced (P<0.05) the redness by 43% compared to the NIT‐ only treatment. All treatments containing citric acid lowered the pH and increased (P<0.05) cooking loss compared to samples without citric acid. At the level tested, addition of citric acid would provide poultry processors a means to eliminate or significantly reduce the pink defect. However, the use of citric acid may require the addition of nonacid
COMPARISON OF HIGH PRESSURE WATER TO WHIZARD KNIFE REMOVAL OF BEEF AND PORK TISSUE FROM VERTEBRAE
Authors: HEAVNER J. , BREWER M.S. , NOVAKOFSKI J. , MCKEITH F.K.
Published: May 2007

High pressure water (110 kPa) was compared to the Whizard knife (WK) with respect to quantity and composition of tissue recovered from thoracic, lumbar, and cervical vertebrae of swine and beef carcasses. High pressure water (HPW) recovered tissue contained less collagen than that recovered using the WK. A higher percentage of tissue was recovered from beef bones by WK than by HPW, but HPW tissue was higher in noncollagen protein. Recovery differed due to vertebral location; thoracic and lumbar vertebrae yielded a higher percentage of tissue than did cervical vertebrae. Centrifugation at 4000 x g was required to reduce the moisture content of HPW‐recovered tissue to that of WK‐recovered tissue, Fat content of HPW‐recovered beef tissue was lower than that of WK‐recovered tissue, however the reverse was true for tissue recovered from pork vertebrae. Recovery method had no effect on total protein or ash content.
A RESEARCH NOTE: DETECTION OF ADULTERATION IN PROCESSED TRADITIONAL MEAT PRODUCTS
Authors: FLORES‐MUNGUIA M.E. , BERMUDEZ‐ALMADA M.C. , VÁZQUEZ‐MORENO L.
Published: May 2007

Nondeclared protein addition is one of the most frequent adulterations used in meat products. Meat substitution with an unspecified specie, usually of less quality, is a fraudulent act in the industry and could have economic and health repercussions. In this study, we used an immunodiffusion assay in agar gel to identify bovine, porcine, equine and avion species in two slightly processed meat products, uncooked commercial hamburger and Mexican sausage (chorizo). Analysis of 40 samples from local food stores was performed. Undeclared equine specie was detected in 9 of the 23 of the hamburger meat samples. In Mexican sausage undeclared equine and porcine specie were also found in 5 of the 17 samples. These results showed violations in practices of the regional meat industry. It is suggested that regulatory agencies institute programs to ensure that meat products are properly labeled to protect consumers.
DECORIN AND FIBROMODULIN EXPRESSION IN TWO BOVINE MUSCLES (M. SEMITENDINOSUS AND M. PSOAS MAJOR) DIFFERING IN TEXTURE
Authors: PEDERSEN M.E. , KULSETH M.‐A. , KOLSET S.O. , VELLEMAN S. , EGGEN K.H.
Published: May 2007

Biochemical composition of muscle is an important factor that affects meat quality. Studies have revealed that the collagen content alone cannot be considered a reliable parameter for textural properties. This study focuses on the expression of two collagen interacting proteoglycans, decorin and fibromodulin, in two muscles differing in texture, M. semitendinosus (ST) and M. psoas major (PM). The difference in texture was confirmed by Warner Bratzler shear force measurements. The proteoglycan expression level was determined both on protein and mRNA level by SDS‐gel electrophoresis and Northern blots, and related to the collagen expression. The tougher muscle, ST contained more decorin than the tender muscle PM, but less decorin per collagen. However, the difference in fibromodulin level per collagen was not significant between the two muscles, indicating that decorin is a better parameter to study in relation to textural properties in bovine muscle.
TRANSGLUTAMINASE CROSS‐LINKING OF BOVINE CARDIAC MYOFIBRILLAR PROTEINS AND ITS EFFECT ON PROTEIN GELATION1
Authors: RAMIREZ‐SUAREZ J. C. , XIONG Y. L. , WANG B.
Published: May 2007

Myofibrillar protein concentrate (MPC) was prepared from beef heart muscle (3 or 5% protein), and the sols were incubated with 0.5 unit/mL transglutaminase (TGase) at 5 and 15C for 0, 0.5, 2, 5, 10, and 15 h to determine the enzyme effect on MPC gelation. After each incubation time, dynamic gelling tests, differential scanning calorimetry, and electrophoresis (for sols and gels) were performed on all samples. MPC samples with TGase had greater (P<0.05) gelling ability, regardless of preincubation (time and temperature), showing increases in storage modulus (G') from 600–900 Pa (control) to 1700–2000 (treated) at 70C. The results suggest that the gelation‐enhancing effect by TGase was attributed to cross‐linking of myosin, and that TGase can be used to improve the binding ability of beef heart myofibrillar proteins in restructured meats.
POSTMORTEM PROTEOLYSIS AND TENDERIZATION OF TOP LOIN STEAKS FROM BRANGUS CATTLE1
Authors: LONERGAN S. M. , HUFF‐LONERGAN E. , WIEGAND B. R. , KRIESE‐ANDERSON L. A.
Published: May 2007

Variations in calpastatin activity (CA) and postmortem (PM) degradation of myofibrillar protein are hypothesized to be related to variations in PM tenderization of beef. The objective of this study was to define the relationships between CA, calpastatin specific activity (CSPA), PM degradation of myofibrillar protein, and Warner‐Bratzler shear (WBS) force values in steaks aged 2, 7, and 14 days PM. Brangus bulls (n=43) and steers (n=51) were utilized to define these relationships. Steaks from bulls had higher WBS, and CA, in samples aged 2 and 7 days PM, but not after aging 14 days PM, as compared to steaks from steers. CSPA was correlated with WBS after 7 (r=0.570) and 14 (r=0.424) days PM. Degradation of troponin‐T after aging 2 days PM was a consistent indicator of proteolysis and tenderization. WBS, CA, CSPA, and PM degradation of myofibrillar protein after aging 2 days PM may be reliable predictors of rate of tenderization during the aging process.
COLOR IMPROVEMENT OF KOSHER BEEF USING SODIUM ASCORBATE AND ERYTHORBATE
Authors: ZUCKERMAN H. , MANNHEIM C.H.
Published: May 2007

The koshering process involves soaking meat in water followed by massive surface salting and rinsing to remove the salt. This process causes undesirable discoloration during storage at 4C, as compared to nonkosher beef (P<0.01). Beef steaks were dipped into sodium ascorbate (SA) or erythorbate (SE) solutions for various time periods. Untreated steaks, from the same cut, served as controls. All samples were packaged into modified atmospheres of 65% O2 and 35% CO2. The color of sample was observed periodically during illuminated storage at 4C. The typical red color was maintained at 4C for up to 21 days when the meat was dipped for 1 min in a 2 or 4% SE solution (pH 6.5), packaged in 65% O2 and 35% CO2, while the controls showed severe discoloration after 2 to 3 days. The treatment with SE had also a positive effect in reducing initial total microbial counts by 1.5 log CFU/g.
STRUCTURE AND SOLUBILITY OF COLLAGEN AND GLYCOSAMINOGLYCANS IN TWO BOVINE MUSCLES WITH DIFFERENT TEXTURAL PROPERTIES
Authors: EGGEN K.H. , PEDERSEN M.E. , LEA P. , KOLSET S.O.
Published: May 2007

Meat samples were collected from two bovine muscles, psoas major and semitendinosus, exhibiting different textural properties as measured by Warner Bratzler Shear Force. The structure and composition of the intramuscular connective tissue was compared by transmission electron microscopy, fibril diameter measurements, statistical analysis, collagen and glycosaminoglycan solubility studies in acetic acid and acetic acid added pepsin. The mean fibril diameter was significantly larger in the tougher muscle and the fibrils were tightly bundled into fibers. The tender muscle exhibited mainly randomly oriented fibrils with more space in between. The biochemical study confirmed the microscopy, showing a higher hexuronic acid/hydroxyproline ratio in the tender muscle, mainly in pepsin digested samples. The content of hydroxyproline after defatting in acetone was 30% higher in ST. No major differences were seen in the proportion of acid labile or stable cross‐links in the collagen of the tough and tender muscle.
OXIDATIVE STABILITY OF PORK PEPPERONI DURING PROCESSING AND DIFFERENT PACKING AND STORAGE CONDITIONS AS INFLUENCED BY FAT SOURCE
Authors: KRISTINSSON H.G. , JONSDOTTIR R. , VALDIMARSDOTTIR T. , THORKELSSON G.
Published: May 2007

Pepperoni made from pigs fed diets containing fishmeal and different fat sources was studied for changes in fatty acid composition, oxidation and sensory characteristics during ripening and different storage condition. Fatty acid composition did not change during processing and ripening. Oxidation was low for all groups after processing and ripening, and vacuum and MAP packing kept oxidation low at 6C. Pepperoni from pigs fed lamb tallow (LT) and hydrogenated fish oil (HFO) had, however, developed unacceptable flavor changes at 6C. Oxidation proceeded rapidly at 23C with the HFO group leading. Lower storage quality of the HFO group pepperoni could be from more polyunsaturated fatty acids. Inclusion of HFO and LT at 5% into pig feed was determined unacceptable but 9% high quality fishmeal without any added fat sources appears acceptable. Measured oxidation values (peroxide and p‐anisidine values) may not be good indicators of flavor changes of pepperoni during storage.
THE RELATIONSHIP OF ILLUMINATION TO THE COLOR AND ACCEPTABILITY OF FERMENTED SAUSAGE
Authors: BARBUT S.
Published: May 2007

The effects of incandescent (INC), fluorescent (FL), and metal halide (MH) light sources on the acceptance of Genoa salami, summer sausage and Cappola salami were investigated. The color of the Genoa salami was most preferred (P < 0.05) under INC light, as compared to FL and MH. Positive buying response was also significantly higher (P < 0.01) for this light product presented under INC. The major color used to describe the Genoa under INC light was pink, but brown under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a low red emission from the FL and MH light sources. The acceptability of the darker summer sausage and Cappola were not as affected by light source as the Genoa salami. The summer sausage was more preferred under INC compared to MH, but not under FL. The Cappola's color preference was not affected by any of the lights.
WILL BLADE TENDERIZATION DECREASE IRIDESCENCE IN COOKED BEEF SEMITENDINOSUS MUSCLE?1
Authors: OBUZ E. , KROPF D.H.
Published: May 2007

Ten beef semitendinosus muscles were vacuum packaged and stored at 3C. Each muscle was divided into three sections and randomly assigned to one of three blade tenderization treatments (control‐zero, one, or two times). Blade‐tenderized muscles were cooked to 63C and held for 1 min in a forced‐air convection oven at 163C. Cooked muscles were chilled overnight at 3C and sliced by a sharp knife. Panelists (n = 19) evaluated iridescence intensity on a five‐point scale (0 = no iridescence, 5 = very strong) and extent of iridescence (0 = no iridescence, 5 = 81–100% affected area). Blade tenderization decreased (P < 0.05) iridescence intensity from 2.37 to 2.02 (5‐point scale) and extent of iridescence from 2.18 to 1.83 (control zero versus two passes). Cooking loss increased (P < 0.05) with blade tenderization (30.4% control, 32.6% one pass, 33.7% two passes).
THE USE OF FAT REPLACERS IN LOW‐FAT PEPPERONI1
Authors: VICKERY A.P. , ROGERS R.W.
Published: May 2007

Rice granules, potato flour with beet fiber, rice flour and modified food starch were evaluated as fat replacers in pepperoni. Spice formulation and processing methods were held constant. Color, sensory, chemical, and TBARS analyses were performed at days 1, 30, and 60 of storage at 3C. The low‐fat pepperoni products were not different (P>0.05) from the control product in processing yield; Hunter Color “a” values at day 1, and “b” values throughout storage; sensory attributes of tenderness, tartness, texture at day 1, and flavor, tartness, texture, appearance, overall rating at 60 days; and consumer acceptance. There were differences (P<0.05) between the low‐fat and control products for final yield, days of aging, chemical composition, TBARS, consumers' purchase intent and preference. Storage time did not affect (P>0.05) pepperoni sensory juiciness values, but decreased sensory attributes scores (P<0.05) of texture, appearance, and overall rating of the control product.
PERFORMANCE CHARACTERISTICS AND FATTY ACID COMPOSITION OF PIGS FED A DIET WITH DOCOSAHEXAENOIC ACID
Authors: MARRIOTT N.G. , GARRETT J.E. , SIMS M.D. , ABRIL J.R.
Published: May 2007

Market hogs were fed a ration from 22–42 days prior that contained the omega‐3 fatty acid docosahexaenoic acid (DHA) supplemented at 0, 0.125 and 0.250 kg/pig in the form of the microalgae, Schizochythrum sp. There were no differences (P>0.05) between the average daily gain, feed consumption, or feed efficiency of the controls and those that received a DHA supplementation. Of the 21 fatty acids analyzed, the concentration of only five were affected by DHA supplementation. Muscles from the ham, loin, and shoulder of pigs that received 0.250 kg of DHA contained more eicosapentaenoate, docosahexaenoate, and docosapentaenoate n‐6 and n‐3 than either the controls or those that received 0.125 kg. Supplementation of DHA in the ration at 0.125 kg caused an elevation of docosapentaenoate n‐6 and docosahexaenoate. These data suggest that addition of DHA to the diet can elevate the amount of this omega‐3 fatty acid in pork with potential health benefits to consumers.