Showing papers in "Meat Science in 2001"

TL;DR: The scope of current meat technology to favour the presence of various active-food components, and provide an additional physiological benefit beyond that of meeting basic nutritional needs, is discussed.

TL;DR: Observations are consistent with the hypothesis that degradation of the cytoskeleton slowly removes the linkage between lateral shrinkage of myofibrils and shrinkages of entire muscle fibres, so removing the force that causes flow into the extracellular space.

TL;DR: Consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.

TL;DR: With the addition of inulin a low calorie product, enriched with soluble dietetic fibre (10% approximatively) can be obtained, with an overall improvement in the sensory properties due to a softer texture and tenderness, springiness and adhesiveness similar to the conventional high fat sausage.

TL;DR: Antioxidant potential for previously identified optimum levels of aloe vera (AV), fenugreek (FGK), ginseng (G), mustard (M), rosemary (R), sage (S), soya protein (SPI), tea catechins (TC) and whey protein concentrate (WPC) were evaluated in raw and cooked patties manufactured from frozen pork.

TL;DR: Most of the variation in lightness, redness, yellowness, chroma (saturation) and hue angle of pork of normal meat quality was explained by the pigment content, myoglobin forms and internal reflectance.

TL;DR: Tenderness and strength measurements were predominantly related to the muscle fibre area, collagen characteristics and energetic metabolic activity, and dry matter content was the principal muscle characteristic related to flavour.

TL;DR: Rosemary, either alone or with ascorbic acid, was highly effective in inhibiting both metmyoglobin formation and lipid oxidation; sensory analysis was in agreement with these results.

TL;DR: To evaluate factors affecting pork color, muscles from pork carcasses of varying ultimate pHs were allowed to bloom for 30 min and the instrumental measure that best related to visual color was L* value.

TL;DR: Antioxidant activities of aloe vera, fenugreek, ginseng, mustard, rosemary, sage, soya protein, tea catechins and whey protein concentrate were evaluated in pork patties prepared from both fresh and previously frozen (-20°C) pork.

TL;DR: It is concluded that high carcass growth can be achieved on a grass-based diet without a deleterious effect on meat quality.

TL;DR: It is concluded that up to 25% of pork backfat can be replaced with pre-emulsified olive oil in the production of Chorizo de Pamplona fermented sausages and these products were acceptable from the sensorial point of view.

TL;DR: Inhibitors of angiotensin I-converting enzyme (ACE) have been shown to have antihypertensive effects and have been utilized for pharmaceuticals and physiologically functional foods and in the present study, efforts were directed to find ACE inhibitory activities derived from muscle proteins.

TL;DR: Meat pigment evolution was assessed by the spectrophotometric indexes and it was established that b* and h* CIELAB co-ordinates are the most discriminant variables.

TL;DR: When evaluated at home, consumers rated the chops they chose as more tender, juicy and flavorful than chops they evaluated "blind" on-site suggesting that additional factors have a significant impact on stated purchase intent.

TL;DR: Bi-exponential analysis of the transverse relaxation, T(2), showed highly significant correlations between both the two NMR time constants and water holding capacity determined by both Honikels bag method and centrifugation, indicating that transverse relaxed reflects pH-induced structural changes occurring in muscles post mortem.

TL;DR: It was concluded that when lowering the salt content in cooked sausages, the pH of the batter should be increased by using high-pH meat mixtures and/or pH-raising phosphates in order to reach a high enough level of water-holding.

TL;DR: Higher shear forces in the slow glycolysing sides appeared to be associated with the later activation of tenderising process, as well as physical shortening in M. longissimus thoracis et lumborum.

TL;DR: Oxidative stability (TBARS) and Hunter 'a' values (redness) were determined in all beef patties and Rosemary extracts were as effective in reducing TBARS as the combination of synthetic antioxidants, BHA/BHT.

TL;DR: Extended color stability for carbon monoxide-treated beef steaks in vacuum packaging in VP was achieved by pretreatment with 5% CO for 24 h or 100%CO for 1 h.

TL;DR: The maximum shelf life of beef assessed by sensory evaluation (regarding colour and odour degradation) was between days 5 and 10 in meat from Retinta breed and between days 10 and 15 inMeat from the other breeds, shelf life was probably limited by lipid oxidation.

TL;DR: It can be concluded that the major biogenic amines produced by Enterobacteriaceae are putrescine, cadaverine, tyramine and histamine, both in culture medium and meat products.

TL;DR: The quality of the sausage with added chitosan oligomer (0.2%) was acceptable and Sensory panels did not detect any difference in color, flavor, texture, and overall acceptance, and mechanical texture analysis also showed no difference.

TL;DR: The influence of free-range rearing, RN genotype and sex on different pig meat quality traits, including intramuscular fatty acid composition and levels of lipid oxidation products, were studied.

TL;DR: The effect of inoculation of the "salchichón" surface with an atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum and/or the addition of an intracellular cell-free-extract of the same mould on the ripening process was studied.

TL;DR: The lactic acid injections improved significantly the textural traits of the meat (shear value, tensile strength, sensory scores) at 2 days post mortem with little further improvement when storage was extended to 14 daysPost mortem.

TL;DR: D Dietary α-TA was highly effective in protecting raw or cooked meat from cholesterol and fatty acid oxidation, regardless of its degree of unsaturation, and in contrast, AA supplementation was ineffective and even promoted oxidation in raw meat from broilers fed unsaturated fat diets that had not been supplemented withα-TA.

TL;DR: Muscle fibre type, fatty acid composition of phospholipids (PLs) and triacylglycerols (TGs) and susceptibility of muscle to lipid oxidation were studied in Biceps femoris (BF) and Tibialis cranialis (TC) muscles from Iberian and Iberia×Duroc pigs reared indoors and outdoors.

TL;DR: While texture features alone may not be sufficient to segregate beef products into many levels of tenderness, they can be significant members in a set of indicators that will lead to adequate tenderness prediction.

TL;DR: It is proved that Staphylococcus xylosus is the main bacterium involved in fermented sausage production, representing, from the tenth day of ripening, the only Micrococcaceaea species isolated.