Showing papers in "Meat Science in 2003"

TL;DR: An understanding of how production and slaughter factors interact in relation to pork quality is a must to give the maximum number of tools to control pork quality and hereby meat quality demands of tomorrow.

TL;DR: The contribution of the selected strains to a possible inhibition of Listeria monocytogenes and S. aureus in situ on fermented meats would be of considerable interest to enhance the hygienic quality of these products.

TL;DR: Tenderness, as measured by WBS, varied among and within bovine muscles, and knowledge of this variation allows for more appropriate use for specific purposes in the marketplace.

TL;DR: This review seeks to examine the current theories about the effect of stimulation on post-mortem muscle and highlights several areas that may prove fruitful for further research.

TL;DR: The objectives of this paper were to identify the type of information that is most demanded by European consumers on beef and lamb labelling, to analyse the relationships between the importance of informational cues and other aspects concerning consumer attitudes towards meat consumption and meat quality, and socio-demographic characteristics; and to identify groups of consumers according to their labelling preferences.

TL;DR: Cyclical texture profile analysis parameters measured using a star-shaped probe with two cycles of 80% penetration and Warner-Bratzler shear force were compared as predictors of objective tenderness and subjective sensory characteristics of rib steaks from 52 beef loins and TPA explained more of the variation in subjective sensory tenderness than WBS.

TL;DR: Clear differences in meat quality were observed between breeds despite similar IMF contents, and Angus and Limousin beef was more tender on sensory assessment than Simmental beef, corresponding to differences found in shear force and myofibrillar fragmentation index measured at 48 h post mortem.

TL;DR: Hydrolysis with protamex augmented the antioxidative activity (CD, TBARS) of WPI and their hydrolysates, and improved the ability of SPI to retard CD formation but did not delay the production of TBARS in stored pork patties.

TL;DR: Raw samples of 14 muscles from four Swiss Brown young bull carcasses evaluated for some chemical and physical properties showed high positive correlation between total collagen content and Warner-Bratzler shear force of raw samples, and significant differences were observed among muscles for differential scanning calorimetry, sarcomere length, pH and colour parameters.

TL;DR: Differences in tenderness and flavour between the meat types were probably affected by differences in ageing time, related to import vs local production of meat.

TL;DR: It was concluded that multielement stable isotope analysis may be considered promising for the reliable evaluation of lamb meat authenticity, in the same way as for wine, fruit juice, honey and dairy products.

TL;DR: It is recommended that goats should be valued as a different species compared to sheep, as the composition and properties of subcutaneous and intramuscular fat contributed to the differences in meat quality observed within and between the species studied.

TL;DR: Results suggested the application of these organosulfur compounds in meat or other food systems could enhance color, lipid and microbial safety.

TL;DR: The observed inverse compositional and functional-meat quality relationship between MyHC 2b and 2x fibres, and MyHC 1a and 2a fibres could form a basis of fibre type manipulation to improve meat quality.

TL;DR: Based on partial least square (PLS) model predicted tenderness, beef samples were classified into tender and tough classes with a correct classification of 83%.

TL;DR: The reduction of added NaCl in fermented meat products has been proposed to decrease the amount of sodium in the diet and the partial substitution of NaCl with different mixtures of KCl/glycine and K-lactate/ Glycine showed important flavour and textural defects which did not permit an increase in the level of substitution compared to those obtained with the individual components.

TL;DR: The effect of crossbreeding on lamb meat quality was examined on the M. longissimus dorsi and M. semimembranosus of South African lamb breed combinations and breed had a significant effect on pH(48), WBS, protein content and the fatty acid and mineral composition.

TL;DR: Results showed that all dietary treatments significantly increased the stability of both raw and cooked turkey meat to lipid oxidation compared with the control, indicating a synergistic effect of oregano essential oil and α-tocopheryl acetate.

TL;DR: The oxidative stability of the fermented goat meat sausage, containing two different levels of natural antioxidant (rosemary-Rosmarinus officinalis), at room temperature, was evaluated by way of periodical analyses for thiobarbituric reactive substances (TBARS), overall acceptance and descriptive sensory profile, for 90 days.

TL;DR: NIRS was evaluated as a tool to segregate different types of bovine meat and predict several chemical fractions on samples from two breeds, three muscles and six grading (Chilean system) categories, showing a poor prediction ability for total ash and for collagen.

TL;DR: A beef quality questionnaire revealed that color, price, visible fat and cut were the most important factors underlying beef steak purchase, while tenderness, flavor and juiciness were weighted most heavily with regard to eating satisfaction.

TL;DR: Measurements showed a substantial variation in the influence of the sampling position on the result of determination of drip loss, and it was shown that the optimum position of sampling for drip loss determination was 5 cm cranial to the start of the fourth lumbar vertebra.

TL;DR: The presentation and measurement of sensory, hedonic and instrumental measurement for a trained and an untrained assessor group highlight the differences in discriminative ability and how the respective instrumental measurements correlate.

TL;DR: Investigations in sausages flavour have successfully focused on confirming this relationship and its aroma influence between the presence and production of methyl ketones and the β-oxidation activities of moulds, which gives a quite clear picture of which components are important and their possible routes of information.

TL;DR: It is concluded that DD boars are a good alternative to P×LW boars for production of heavy pigs destined for the dry-cured industry.

TL;DR: Meatballs containing oat bran had lower concentrations of total fat and total trans fatty acids than the control samples, and all samples had high acceptability.

TL;DR: In this paper, the effects of commercial rosemary antioxidants on the oxidative stability of mechanically deboned turkey meat (MDTM) compared with Trolox C, ascorbic acid (vitamin C), and control without antioxidant were investigated.

TL;DR: Better process yield and emulsion stability, and less purge were observed with increasing carrageenan concentration, and water holding capacity (WHC) increased and penetrometer value decreased in low-fat frankfurters.

TL;DR: The current results indicate that NIRS enables the classification of pork longissimus muscles with a superior or inferior water-holding capacity as having a drip loss lower than 5% or higher than 7%.

TL;DR: MTGase treatments in deionized water converted myosin heavy chain and actin into lower molecular-weight polypeptides, which gradually diminished as the ionic strength increased up to 0.6 M NaCl.