Effects of fatty acids on meat quality: a review

Lipid metabolism in the rumen.

Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

Myoglobin and lipid oxidation interactions: mechanistic bases and control

Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition.

Effect of Feeding Systems, Slaughter Weight and Sex on Organoleptic Properties, and Fatty Acid Composition of Lamb

Low-fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The - and -carrageenans increased (P<0.05) cooking yield, hardness, and bind strength for 1%-salt sausage, but had little effect on the 2.5%-salt sausage. Sausages containing alginate, locust bean gum, and xanthan gum were softer, more deformable, crumbly and slippery (P<0.05), when compared to nongum controls. An increase in pH sharply enhanced the bind strength in all gum treatments. Both the instrumental and sensory panel results suggested that - and -carrageenans were the only acceptable gums for use in low- or highsalt beef sausage products.

Textural and Sensory Properties of Low‐Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt

Effect of Breed and Slaughter Weight on Physical, Chemical and Organoleptic Properties of Lamb Carcasses



Physical changes in chicken gastrocnemius myofibrils incubated in 0.1 to 1.0 M NaCl solutions with or without 10 mM ortho-(P), pyro-(PP), tripoly-(TPP) or hexameta- (HMP) phosphate at pH 6.0 were examined by phase-contrast microscopy, electrophoresis, and solubility. PP and TPP performed similarly in promoting protein extraction, P had no apparent effect, and HMP exhibited an intermediate effect. PP, TPP, and HMP treatments markedly improved protein solubility in 0.3 and 0.4 M NaCl through the release of myosin, but the phosphate effect diminished in ≥ 0.6 M NaCl. Overall, phosphates influenced the ultrastructure of myofibrils and extraction of their constituents in the order: PP ∼ TPP > HMP > P ∼ nonphosphate control.

Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions

Oxidation inhibition during washing, as it affects gelling properties and binding strength of beef heart myofibrillar protein, was investigated. Crude myofibrils isolated by repeated washing in the presence of propyl gallate, ascorbate and tripolyphosphate had a lower TBA value and formed stronger gels (puncture and compression strengths) in the pH range 5.8–7.0 and in 0.6M NaCl than the control myofibrils. Inhibition of oxidation increased tensile stress of myofibrillar gels and enhanced bind strength in restructured meat. Functionality of myofibrillar protein could be protected by antioxidants used in the washing process.

William G. Moody

Papers

Effect of Feeding Systems, Slaughter Weight and Sex on Organoleptic Properties, and Fatty Acid Composition of Lamb

Textural and Sensory Properties of Low‐Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt

Effect of Breed and Slaughter Weight on Physical, Chemical and Organoleptic Properties of Lamb Carcasses

Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions

Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions