Showing papers in "Meat Science in 1989"

TL;DR: Pork cuts of longissimus dorsi muscle with overlaying fat and skin were packed under vacuum in film of low oxygen transmission rate, or under CO(2) in gas impermeable aluminium foil laminate as mentioned in this paper.

TL;DR: It is proposed that this technique of testing isolated perimysium gives a valuable means of directly measuring the effects of cooking, or other treatments, on the intrinsic properties of perIMysial collagenous material, and will help to determine its contribution to the overall mechanical properties, and hence eating quality, of cooked meat.

TL;DR: Meat quality of the muscle from the heterozygote (Nn) animals was inferior to that from NN animals but better than that from nn animals, and when reflectance and drip loss were combined into an index, very few values from the nn-animals were better than the total mean.

TL;DR: It is concluded that the conflicting results as to the roles of haem pigments and inorganic iron in lipid oxidation found in the literature are due, at least in part, to the difficulty of evenly dispersing the catalysts in the washed fibres, and that H(2)O(2), formed by autoxidation of the oxypigments, may be necessary for ferric haem Pigments to be effective catalysts.

TL;DR: Results show that phosphate is an inhibitor of proteolytic activity.

TL;DR: In lambs subjected to all three stressors pH was 0·40 units above control levels, significantly more than the sum of individual effects (P < 0·05), demonstrating a cumulative effect of stressors on meat pH.

TL;DR: Overall, the concentration of soluble sarcoplasmic proteins showed the highest correlations with quality assessments, and the relationships with total soluble protein were poorer and were least good with myofibrillar protein concentration.

TL;DR: Results obtained showed that skatole and 5αAn concentrations exceeded that typical thresholds values in more than 50% of samples analyzed, suggesting a similar influence on boar taint.

TL;DR: Although infrared thermography of live animals cannot predict whether the meat will be PSE or DFD, it seems to be a practical and rapid method to detect pigs who will yield a significant proportion of meat quality defects.

TL;DR: Meat from half-Chinese crossbred pigs was judged more tender, more juicy and more tasty than meat from purebred European pigs by the taste panel as well as by consumers, but the latter judged that the overall acceptability of the meat fromhalf-Chinese pigs was not better.

TL;DR: Several beef forequarter muscles were investigated for fibre-type composition, total pigments, total nitrogen, non-protein nitrogen, anserine, carnosine and inorganic phosphorus contents, ultimate pH (pH(u)) and acid buffering capacities.

TL;DR: Meat sausages formulated with 4·0% of either potato flour, modified (acetylated distarch phosphate) potato starch, wheat, corn or tapioca starch were compared and revealed differences in the suitability of starches for use in meat sausage.

TL;DR: Interactions between muscle fibre swelling and connective tissue swelling determined the extent of total muscle swelling in different muscles between pH 4·5 and pH4·0, while the appearance of elastin was unaffected by pH.

TL;DR: P pH, WHC, SSP, ES, yield and moisture content of patties increased progressively with increasing level of phosphate while CL decreased, and among blends containing two polyphosphates, those of 90% SPP + 10% SHMP and 75%SPP + 25% STPP were relatively more effective.

TL;DR: Exercise will produce leaner carcasses but less tender muscle and that exercise will not counteract the effects of pre-slaughter stress, and protein solubility values indicated that pale, soft exudative muscle was not a factor in any of the treatments.

TL;DR: The decrease in concentration of free nitrite in an aqueous reaction solution made by mixing nitrite and ascorbic acid was studied and it does not seem that the regeneration of nitrite was responsible for a bimolecular dismutation of nitrosoascorbic acid in a reverse direction proposed by Fox and Thomson.

TL;DR: Results of this study indicate an advantage to using low NaCl concentrations in prerigor salted beef by monitoring water-holding capacity, pH, and ratio of absorbance over the absorbance at 260 nm (R-values) over treatment times.

TL;DR: The depth of the camel hump was significantly highly correlated with carcases fat and the hump fat weight had a positive high correlation (r = 0·97, P < 0·001) with carcase fat.

TL;DR: The texture of the M. longissimus dorsi of sides from the rapid pre-chill and conventional chilling treatment was significantly tougher than from the other methods, including those from the Rapid Pre-Chill and high humidity system.

TL;DR: Steaks from the 3-week ageing treatment discoloured more rapidly and developed off-odours sooner than those from the 1- week ageing treatments at both storage temperatures, and Leuconostocs were the dominant bacteria on most MA samples following storage and appeared the main cause of spoilage.

TL;DR: Beef steaks and roasts from US Choice, US Select and US Standard quality grades were used to determine the effect of 0·64 cm external fat trim and zero (no external fat) trim on the proximate and fatty acid composition of cooked cuts of beef.

TL;DR: A technique for comparing two analytical methods and the concept of the sensitivity ratio of Mandel furnishes an appropriate basis of comparison.

TL;DR: Odor thresholds for each of the five C(19)-Δ(16)-steroids believed to contribute to boar odor in pork were determined using duo-trio test methodology using Triangle test methodology to measure the ability of trained panelists to differentiate the odors of these five compounds either singly or in all combinations.

TL;DR: The influence of strain directions on the mechanical properties of raw meat samples in a compression test was analysed in relation to the contracted or stretched state and discussed in terms of connective network deformation.

TL;DR: After 1 h at 50°C the collagen fibrils of the endomysium appeared beaded, brought about by their close association with the heat denatured non-collagenous proteins in the extracellular spaces.

TL;DR: It is concluded that (1) H-NMR is a suitable method for diagnosing halothane sensitivity on a well identified muscle biopsy and that water dynamics might be related to acidosis in muscle fibres.

TL;DR: The quality of meat, as judged by the analyses for the substances mentioned, was little changed by supplementation of monensin or lasalocid in the feed of male lambs.

TL;DR: The gelation and rheological properties of beef, pork and poultry meat batters as affected by salt reduction (2·50, 1·25 and 0·00%) were studied by using a Haake rotational viscometer and a thermal scanning rigidity monitor.

TL;DR: The Danish Fat-O-Meater grading probe (FOM) and the Fibre Optic Probe (FOP) developed at IFR, Bristol, were evaluated for their potential ability to predict lean meat quality in a sample of 76 pig carcasses showing a wide range of quality in the M. longissimus dorsi.

TL;DR: A positive effect on colour stability of beef with barriers excluding light below 350 nm is to be expected at storage temperatures up to approximately 5°C, based on calculations using the energy of activation for the thermal autoxidation of oxymyoglobin and the quantum yield at different wavelengths for the competitive photochemical autoxidated process.