Showing papers in "Meat Science in 2000"

TL;DR: Using selected strains of bacteriocin-forming cultures, the safety of certain non-fermented, perishable meat products may be improved without affecting their shelf life.

TL;DR: In this paper, the authors compared E-bulls with intensively fed tie-stall housed young bulls (I) slaughtered at comparable weights (360 kg, n=11 and 460 kg,n=9).

TL;DR: The results show that the production system affects muscle fatty acid composition and the flavour of lamb, and people's preference is determined to a large extent by their past experience.

TL;DR: It is estimated that the test diet would provide 12 g of long chain n-3 PUFA to the human diet per annum at current pigmeat consumption levels in the UK, about a third of that from oily fish.

TL;DR: It is confirmed that forage-fed lamb is preferred by UK taste panellists and a specific breed effect on the quality of meat from lambs raised on forage is identified, suggesting that possibilities exist for the production of meat with specific quality characteristics.

TL;DR: Strains of Lactobacillus sake and Pediococcus acidilactici had the best survival capacities under acidic conditions and at the higher concentration of bile salts and were selected for screening bile salt tolerant strains at pH 6.

TL;DR: Response surface modelling was found to be very promising for modelling of chemical quality changes in meat stored under different conditions, but the large biological differences between animals may complicate the development of generally valid models.

TL;DR: The structural changes in beef semitendinosus caused by cooking were studied and the myofibrillar component explained approximately 47% of the variation in whole meat toughness upon cooking whereas inclusion of the connective tissue component increased the goodness of fit.

TL;DR: In this article, four spectroscopic instruments, a fibre optical probe (FOP), a visual (VIS) and near infrared (NIR) reflectance spectrophotometer, a reflectance Spectrofluorometer and a low-field 1 H nuclear magnetic resonance (LF-NMR) instrument were used to perform measurements on two muscles (longissimus dorsi and semitendinosous) from 39 pigs, 18 of which were carriers of the Halothane gene.

TL;DR: The finding that irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-corn-like odor indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfur-containing amino acids.

TL;DR: The selection lines responded in a similar manner to the different diets, such that there was little evidence for genotype with nutrition interactions for fatty acid concentrations of neutral lipids and phospholipids.

TL;DR: It is concluded that supplementing grass with low levels of concentrate produced the most tender and acceptable meat at 2 days post mortem, but that further ageing eliminated all treatment effects on eating quality of beef.

TL;DR: The myofibril fragmentation index (MFI) was measured 24 h post mortem in semitendinosus (ST), longissimus dorsi (LD), and supraspinatus (SU) muscles, and meat quality characteristics and sensory evaluation of LD were performed on aged meat.

TL;DR: Spanish paprika and salt showed antioxidant and prooxidant properties, respectively, and were as effective as the mixture of additives in inhibiting lipid oxidation in chorizo.

TL;DR: Results of this study suggest that the CytB PCR-RFLP method shows promise for the identification of both cooked and uncooked tissues, although the method is unsuitable for analysing meat mixtures.

TL;DR: The results indicate that maltodextrin can be used as a suitable fat replacer since it offset some of the changes brought about by fat reduction, decreasing cook loss and maintaining a number of textural and sensory characteristics of the frankfurters.

TL;DR: The results demonstrate that the nutritional value of pigmeat can be improved by using an 18:3-enriched diet without adversely affecting normal eating quality parameters.

TL;DR: Overall, vacuum packaging was better than aerobic packaging for irradiation and subsequent storage of meat because it minimized oxidative changes in patties and produced minimal amounts of volatile compounds that might be responsible for irradiated off-odor during storage.

TL;DR: Fat reduction resulted in a decrease in hardness, gumminess and chewiness of final products, and lower fat contents were also accompanied by a significant reduction in the cooking yield and WHC.

TL;DR: Forty-four Japanese Black fattening steers from four groups, produced in four districts and consisting of differing genetic backgrounds were slaughtered to examine the characteristic differences in muscle fiber types at the 6th thoracic vertebra of the M. longissimus thoracis.

TL;DR: Results of this study showed that an image processing system in conjunction with a neural network is an effective tool for evaluating fresh pork color.

TL;DR: In conclusion, PCA proved to be a very effective procedure to obtain a synthetic judgement of meat quality.

TL;DR: The results demonstrate that high pressure technology is a viable process that partially compensates for the reduction of salt levels in frankfurters.

TL;DR: Compression values of raw samples, at 80% compression, were affected by breed type, probably because of genotype differences in the contribution of connective tissue, but were not affected by ageing.

TL;DR: Levels of volatiles derived from the Maillard reaction, such as pyrazines and sulfur compounds, were up to four times higher in Soay than Suffolks and Soay lambs fed different supplementary fats.

TL;DR: Carcasses with more skin damage had higher levels of cortisol, CPK and lactate, and higher incidence of DFD meat, compared with non and low skin damage carcasses, and all blood stress indices increase as increasing lairage time.

TL;DR: Studies were carried out on the microbiological and physico-chemical changes which occurred during the ripening of five batches of Naples-type salami, manufactured without starter cultures, indicating that lactobacilli constituted the predominant flora, both on the surface and in the interior of the pieces throughout the ripens period.

TL;DR: Although halothane status was the most important factor influencing pork quality, pre-slaughter handling and stunning method also influenced meat and carcass quality.

TL;DR: MA packaging retards the multiplication of mesophilic aerobic spoilage micro-organisms and Enterobacteriaceae, and the stability of the colour of the MA packed meat was better than that of the oxygen-permeable foil-wrapped meat.

TL;DR: No significant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting, odour intensity or flavour quality, but some differences are found in colour evolution through ageing.