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Drip Loss (drip + loss)
Selected AbstractsOriginal article: Effect of modified atmosphere packaging using different CO2 and N2 combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) filletsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2010Laura Provincial Summary The effect of different modified atmosphere packaging (MAPs) on physical, chemical, microbiological and sensory changes of sea bass fillets when stored at 4 °C and standard light conditions was investigated for up to 21 days and compared to a control batch stored in overwrap. Sea bass fillets were packed using different CO2 and N2 combinations (40% CO2,60% N2; 50% CO2,50% N2; 60% CO2,40% N2), and quality assessment was based on instrumental, chemical, microbiological and sensory analysis. The results showed that MAP extended shelf-life of sea bass fillets from 7 days (overwrap packaging) to 14 days. Drip loss, pH values and thiobarbituric acid reactive substances (TBARS) measurements were higher in overwrap samples but no differences (P , 0.05) were found between MAP samples. Bacteria grew most quickly and showed higher counts in overwrap samples followed by 40% CO2,60% N2; 50% CO2,50% N2 and finally 60% CO2,40% N2. Sensory analyses were in good relation with chemical and microbiological results establishing best scores and an extended shelf-life for MAP samples especially in MAPs with high CO2 levels. [source] Drip loss in pork: influencing factors and relation to further meat quality traitsJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 2007K. Fischer Summary The paper deals with some general features of drip loss and the most important factors influencing it. Moreover, it shows some exemplary results of an own investigation. Up to now there is no generally valid definition of drip loss available. Therefore measurement procedures have to be strongly standardized, otherwise they provide no comparable results. Drip loss depends on the shortening of sarcomeres which is regulated by the interaction of muscle temperature and rigour development. Hence, the chilling conditions are highly important. However, the main point is the velocity and the extent of the pH fall after slaughter. All factors influencing the occurrence of quality deviations like PSE, DFD, Acid meat, RSE, PFN will inevitably affect the degree of drip loss too. Under the conditions of an own study, investigating material of a progeny testing station, untypically, one third of the loins with higher-than-average wateriness were red rather than pale, and one third of the loins with higher-than-average brightness were only slightly exudative, which is untypical too. Pork with higher-than-average brightness and low wateriness exhibited, apart from the colour deviation, no crucial disadvantages. It showed only a marginally higher loss during storage, thawing and heating. Pork with higher-than-average drip loss , regardless of dark or pale colour , was predominantly combined with a pH1 less than 6.2, an electrical conductivity 24 h p.m. higher than 5.0 and a loin area higher than 56 cm2. [source] Changes in Tenderness, Color, and Water Holding Capacity of Broiler Breast Meat during Postdeboning AgingJOURNAL OF FOOD SCIENCE, Issue 8 2009Y.S. Lee ABSTRACT:, The impact of postharvest aging on the tenderness, color, water holding capacity, and appearance of broiler breast fillets after deboning was investigated. A total of 360 broilers were processed and deboned at either 1.5-, 3-, or 6-h postmortem (PM) and aged at 4 ± 1 °C for up to 6 d. Tenderness was predicted by the Meullenet,Owens razor shear. Drip loss, cook loss, color, and muscle-shape profiles were also evaluated during the 6-d aging duration. Deboned fillets were in the tenderness range corresponding to "neither tough nor tender" for the first 2 d of aging and changed into "slightly tender" after 3 d of aging according to the instrument-tenderness perception equivalent scale. Tenderization due to postdeboning aging seemed to be more pronounced for fillets deboned in a prerigor state (that is, 1.5- and 3-h PM). Over the aging period, tenderness improved by 6.9 and 7.4 percentage points for the 1.5- and 3-h PM treatments, respectively, while those fillets deboned in a postrigor state (6-h PM) exhibited no significant difference in tenderness. Drip and cook loss of fillets consistently increased over the aging period. The color of fillets tended to become less red and more yellow during aging although there was no significant difference in,L*. Overall, the tenderizing effects of deboned broiler breast fillets during the storage of 6 d were minimal but seemed to be affected by fillet height and length as determined through analysis of covariance (ANCOVA) and K-means clustering analysis. Thicker and tougher fillets were more susceptible to the tenderizing effects during postdeboning aging. [source] Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powdersINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2002Gerard Downey Summary Freezing and thawing have been shown to adversely affect the centrifugal drip loss and maximum resistance to penetration of cooked, puréed vegetables (potatoes, carrots and turnips). Amelioration of these effects has been investigated through the addition of cryoprotectants (xanthan gum, guar gum, pectin, carrageenan, sodium caseinate, whey protein concentrate). The effect of each cryoprotectant varied with vegetable type. In general, gums (xanthan and guar) proved most effective in reducing drip losses although carrageenan and pectin exhibited some ability in this regard. Dairy powders produced no effect on drip loss but did alter maximum resistance values after thawing. Depending on the vegetable, quality maintenance or improvement after thawing may be achieved through selection of an appropriate cryoprotectant. [source] Genetic aspects concerning drip loss and water-holding capacity of porcine meatJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 2007D. G. J. Jennen Summary The amount and distribution of water inside the meat has a considerable influence on its properties. High losses of fluid in the form of drip may affect financial output, nutritional value, consumer appeal and/or technological properties of porcine meat. Therefore, a deeper insight into the traits water-holding capacity (WHC) and drip is favourable on behalf of producers, industry and consumers. Similar to most meat quality traits, WHC and drip loss (DRIP) are moderately heritable. The genetic correlation between these two traits is high. Correlation to other meat quality traits, such as pH value, cooking loss, reflectance, etc. is existent as predictable. Two major genes are known, RYR1 on chromosome 6 and RN on chromosome 15, to influence meat quality in general and WHC in particular. Furthermore, a number of candidate genes exist, e.g. phosphoglycerate mutase 2. Within the variety of quantitative trait loci (QTL) experiments, a number of QTL have been identified. QTL for DRIP and/or WHC have been found on chromosome 1, 2, 4, 5, 6, 11, 13, 14, 15, 18; for cooking loss on 7, 14 and18, and for pH value on nearly all chromosomes. Recently, a QTL study for meat quality and body composition traits in a Duroc,Pietrain (DUPI) resource population has been conducted at the University of Bonn, Germany. Four QTL for DRIP were identified on chromosomes 2, 3, 5 and 18. The QTL regions are in agreement with previously published QTL for this and other related traits. Further research and finemapping has begun and candidate genes located within the QTL regions are currently under investigation. Combination and comparison of results should lead to deeper insights in the genetic background of meat quality and DRIP. [source] Drip loss in pork: influencing factors and relation to further meat quality traitsJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 2007K. Fischer Summary The paper deals with some general features of drip loss and the most important factors influencing it. Moreover, it shows some exemplary results of an own investigation. Up to now there is no generally valid definition of drip loss available. Therefore measurement procedures have to be strongly standardized, otherwise they provide no comparable results. Drip loss depends on the shortening of sarcomeres which is regulated by the interaction of muscle temperature and rigour development. Hence, the chilling conditions are highly important. However, the main point is the velocity and the extent of the pH fall after slaughter. All factors influencing the occurrence of quality deviations like PSE, DFD, Acid meat, RSE, PFN will inevitably affect the degree of drip loss too. Under the conditions of an own study, investigating material of a progeny testing station, untypically, one third of the loins with higher-than-average wateriness were red rather than pale, and one third of the loins with higher-than-average brightness were only slightly exudative, which is untypical too. Pork with higher-than-average brightness and low wateriness exhibited, apart from the colour deviation, no crucial disadvantages. It showed only a marginally higher loss during storage, thawing and heating. Pork with higher-than-average drip loss , regardless of dark or pale colour , was predominantly combined with a pH1 less than 6.2, an electrical conductivity 24 h p.m. higher than 5.0 and a loin area higher than 56 cm2. [source] QUALITY OF FROZEN SHRIMP THAWED BY RECIRCULATING AIR VERSUS WATER IMMERSIONJOURNAL OF FOOD QUALITY, Issue 1 2003C. S. LIN ABSTRACT The quality of shrimp thawed using a constant temperature thawing chamber compared with running water was studied. Shrimp thawed in room temperature air was used as the control. Shrimp thawed using the thawing chamber had lower drip loss, higher yield and moisture content than shrimp thawed by running water. However, the differences were not statistically significant. There were also no significant differences in press juice and shear force between control and shrimp thawed using either thawing method. Shrimp thawed using the thawing chamber had lower aerobic bacterial counts than either control or shrimp thawed using running water. Shrimp thawed using the thawing chamber did not exceed ,1C throughout the thawing experiment, and microbial growth during thawing was also avoided. Results indicated that the thawing chamber has potential for the foodservice industry to produce uniformly thawed products under sanitary conditions. [source] EFFECT OF THAWING METHODS ON TEXTURAL QUALITY OF SOUS-VIDE STEWED BEEF ASSESSED BY SENSORY AND INSTRUMENTAL ANALYSESJOURNAL OF FOOD QUALITY, Issue 5 2001N.J.N. YAU ABSTRACT This study compared four different thawing methods using sensory test with magnitude estimation, preference test with hedonic scale and physical analyses. The four methods were tap-water, refrigeration, microwave reheating, and boiling-water reheating. For physical analyses, there were differences (p,0.001) among treatments in drip loss and expressible juice. For drip loss, the microwave reheated samples were the highest and the refrigeration and tap-water treated samples were the lowest. For expressible juice, tap-water and refrigerated samples were higher (p,0.01) than the microwave and boiling-water reheated samples. Microwave and boiling-water reheated samples had higher hardness and cheviness and lower juiciness and fiber-looseness. The refrigerated and tap-water thawed samples had reverse sensory properties. Naive panelists preferred the refrigerated and tap-water treated samples to the microwave and boiling-water reheated samples for juiciness, tenderness, and overall preference. Physical parameters from textural profile analysis were not different among the thawing methods. Expressible juice was the best indicator for sensory hardness, juiciness, fiber-looseness and chewiness among the physical parameters. Usually a quadratic regression model fit best when expressible juice was used to predict sensory textural properties. [source] Protein Denaturation and Structural Damage During High-Pressure-Shift Freezing of Porcine and Bovine MuscleJOURNAL OF FOOD SCIENCE, Issue 6 2000F. Fernández-Martín ABSTRACT: Pork and beef muscles were subjected to 200 MPa and ,20 °C with or without water freezing. Both tissues responded to the treatment with similar behavior. Protein denaturation was greater when freezing occurred. Pressure-induced cold denaturation was complete for actin and very considerable for myosin and other muscle proteins. Connective proteins remained practically unaltered by pressurization and/or freezing. Structural changes in the muscle at sarcomere levels caused by pressurization were more severe when freezing occurred. Color, drip loss, and textural properties on the pressurized samples also revealed an additional deleterious influence of freezing. Pressurization alone and pressure-shift freezing resulted unsuitable for muscle preservation. [source] Influence of the season on the relationships between NMR transverse relaxation data and water-holding capacity of turkey breast meatJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2004Maurizio Bianchi Abstract In the last few years the poultry industry has seen a significant deterioration in meat quality properties during the summer season. The objective of this study was to evaluate the seasonal effect (summer and winter) on turkey meat quality assessed by both conventional and low-resolution nuclear magnetic resonance (LR-NMR) analysis. Eighty-eight breast muscle samples (35 winter and 53 summer) from BUT-Big 6 turkeys belonging to 16 different flocks, were randomly collected from a commercial processing plant. The samples were analysed for transverse relaxation times (T2) by LR-NMR and for initial pH (15 min post mortem), ultimate pH (24 h post mortem) and pH after cooking, temperature at 15 min post mortem, water-holding capacity (WHC, drip loss, filter paper press wetness and cooking loss) at 24 h post mortem, colour of raw and cooked meat and chemical composition (moisture, lipids and proteins). The results indicate that, during the summer season, turkey breast meat undergoes a relevant WHC decrease. Cluster analysis of the raw LR-NMR data evidenced the presence of two groups corresponding to samples harvested in each different season. Correlations between the LR-NMR signal and the conventional parameters measuring WHC were obtained by a recently proposed type of principal component regression (PCR) termed relative standard deviation PCR. Copyright © 2004 Society of Chemical Industry [source] Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chopsPACKAGING TECHNOLOGY AND SCIENCE, Issue 7 2008Estrella Aspé Abstract Beef chops (longissimus dorsi) were pre-treated with 5% carbon monoxide (CO) , 95% N2 for 24,h, vacuum packed in thermo-contractile bags and stored at 0 ± 2°C. Shelf life, as determined by the viable aerobic bacterial load, was 11 weeks. Vacuum-packed chops with heat-contractile film produced a smaller drip loss, had a more intense red colour and higher colour stability under storage than chops with non-heat-contractile film. Chops pre-treated with CO were redder during all the storage period than controls without CO. The pre-treatment did not affect pH, water-holding capacity, drip loss or rancidity of the meat stored in vacuum. Copyright © 2008 John Wiley & Sons, Ltd. [source] Effects of crossbreeding indigenous Hair Goat with Saanen on carcass measurements and meat quality of kids under an intensive production systemANIMAL SCIENCE JOURNAL, Issue 4 2009Alper YILMAZ ABSTRACT The aim of study was to investigate the effect of genotype on carcass measurements and meat quality characteristics of purebred Hair Goat, Saanen × Hair Goat (F1 and B1) kids under an intensive production system. In total, 24 kids were slaughtered at the age of approximately 133 days. Kids were fattened for 56 days immediately after weaning. Hot carcass weights were 6.78, 7.61 and 7.02 kg and dressing percentages were 49.71, 49.27 and 48.78%, respectively (P > 0.05). Differences between genotypes for carcass measurements and indexes were not significant. Effect of genotype on pH measurements, drip loss, water holding capacity, cooking loss and Warner Bratzler shear force values were not significant. Meat lightness values at 0 h, 1 h and 1 day after cutting were higher in crossbred kids than Hair Goat kids (P < 0.05). Redness value was significantly higher in meat samples of Hair goat kids at 0 h, 1 h and 1 day measurements (P < 0.05). Kid genotype had no significant effect on meat sensory characteristics, except tenderness. Panelists gave lower scores for meat tenderness to F1 and B1 crosses compared to purebred Hair Goat kids. In conclusion, higher meat lightness values of crossbred kids, at particularly B1 level, might have a positive effect on the consumer choices. [source] The effect of Eucommia ulmoides leaf supplementation on the growth performance, blood and meat quality parameters in growing and finishing pigsANIMAL SCIENCE JOURNAL, Issue 1 2009Sung Dae LEE ABSTRACT The aim of the present study was to investigate the effect of Eucommia ulmoides leaf (EUL) supplementation on the growth performance, blood and meat quality parameters in growing and finishing pigs. Ninety gilts (L × LW × D, 20 kg initialBW) were housed 10 per pen in a front-open building with three replicate pens per treatment. Experimental treatment was started from the beginning of the growing stage (20 ± 3 kg) by supplementing EUL at 0(C), 3(T1) and 5% (T2) to the growing and finishing diet. Pigs were slaughtered by electrical stunning at 105 ± 3 kg live weight. Average daily feed intake (ADFI, kg/day) decreased (P < 0.05) by addition of EUL in growth performance, average daily gain (ADG, kg/day) was lower (P < 0.05) in T1 and T2 than in C. In hematology, leukocytes (WBC, 103/mm3) decreased (P < 0.05) in T1 and T2 than in C. Erythrocytes (RBC, 106/mm3), hemoglobin (HGB, g/dL) and hematocrit (HCT, %) increased (P < 0.05) in T1 and T2 than in C. Platelet (PLT, 103/mm3) was lower (P < 0.05) in T2 than in C and T1. In biochemical composition of serum, total protein (g/dL), r-GTP (,/L), total cholesterol (mg/dL) and triglycerides (mg/dL) were lower (P < 0.05) in T1 and T2 than in C. On longissimus dorsi muscle, crude protein was higher (P < 0.05) in T1 than in C. Crude ash was higher (P < 0.05) in T1 and T2 than in C. Yellow to blue color scale (CIE b*) in meat color was higher (P < 0.05) in T2 than in C. CIE b* in back fat color was higher (P < 0.05) in T2 than in the other treatments. In sensory evaluation scores for fresh meat, the values of meat color, fat color, drip loss and marbling were not significantly affected by addition of EUL. In cooked meat, the values of chewiness and overall acceptability were higher (P < 0.05) in T1 and T2 than in C. The results indicate that the addition of EUL affected growth performance, blood parameters and meat quality parameters in growing and finishing pigs. [source] Preslaughter stress and subsequent effect on flesh quality in farmed codAQUACULTURE RESEARCH, Issue 10 2010Marit Bjørnevik Abstract The aim of this study was to investigate the effect of prehandling stress on the flesh quality of Atlantic cod (Gadus morhua). In order to stress the animal, water was reduced in the tank before a total of 30 fish were caught five at a time using a dipnet and held for 3 min, causing stress by hypoxia. This fish was compared with a control group (n=30) of fish exposed to anaesthetics directly in the tank. All fish were killed by a percussive blow to the head and exsanguinated and stored on ice before flesh quality was measured. Immediately after death and after ice storage for 3 and 8 days, 10 fish per group were measured for muscle pH, texture, fillet gaping, colour, drip loss and cathepsin D. Handling stress resulted in an initial increased fillet lightness, drip loss and decreased fillet shear force, although these differences did level off during ice storage. Stress caused by handling resulted in earlier onset of rigour mortis as compared with the control group, which reached maximum rigour tensions within 26 and 36 h postmortem respectively. We conclude that handling before harvest results in reduced time before entering rigour. After 8 days of ice storage, no effect of handling stress was seen on the muscle pH, flesh colour, fillet shear force, gaping score, drip loss or cathepsin D activity. [source] Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powdersINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2002Gerard Downey Summary Freezing and thawing have been shown to adversely affect the centrifugal drip loss and maximum resistance to penetration of cooked, puréed vegetables (potatoes, carrots and turnips). Amelioration of these effects has been investigated through the addition of cryoprotectants (xanthan gum, guar gum, pectin, carrageenan, sodium caseinate, whey protein concentrate). The effect of each cryoprotectant varied with vegetable type. In general, gums (xanthan and guar) proved most effective in reducing drip losses although carrageenan and pectin exhibited some ability in this regard. Dairy powders produced no effect on drip loss but did alter maximum resistance values after thawing. Depending on the vegetable, quality maintenance or improvement after thawing may be achieved through selection of an appropriate cryoprotectant. [source] | ||||||||||