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Meat Color (meat + color)
Selected AbstractsExploring complex interactions in designed data using GEMANOVA.JOURNAL OF CHEMOMETRICS, Issue 6 2002Color changes in fresh beef during storage Abstract Data from a severely reduced experimental design are investigated in order to obtain detailed information on important factors affecting the changes in quality of meat during storage under different conditions. It is possible to model the response, meat color, using traditional ANOVA (analysis of variance) techniques, but the exploratory and explanatory value of this model is somewhat restricted owing to the number of factors and the fact that several interactions exist. For those reasons, it is not possible to visualize the model in a simple way and therefore not possible to have a clear overview of the total variation in the data. Using a recently suggested alternative to traditional analysis of variance, GEMANOVA (generalized multiplicative ANOVA), it is possible to analyze the data effectively and obtain a more interpretable solution that enables a simple overview of the whole sampling domain. Whereas traditional analysis of variance typically seeks a model with main effects and as few and simple interactions and cross-products as possible, the GEMANOVA model seeks to describe the data primarily by means of higher-order interactions, albeit in a straightforward way. The two approaches are thus complementary. It is shown that the GEMANOVA model is simple to interpret, primarily because the GEMANOVA structure is in agreement with the nature of the data. It is shown that the GEMANOVA model used is mathematically unique, which leads to attractive simplified ways of interpreting the model. The results presented are the first published results where the GEMANOVA model is not simply equivalent to an ordinary PARAFAC model, thus taking full advantage of the additional structural power of GEMANOVA. A new algorithm for fitting the GEMANOVA model is developed and is available from the authors. Copyright © 2002 John Wiley & Sons, Ltd. [source] EFFECTS OF ANTIOXIDANTS ON IRRADIATED BEEF COLORJOURNAL OF FOOD QUALITY, Issue 3 2010LAKSHMANAN RAMAMOORTHI ABSTRACT Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid-reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off-odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks. [source] EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)JOURNAL OF FOOD QUALITY, Issue 3 2009S.J. HUR ABSTRACT Three kinds of Hanwoo (Korean native cattle) muscles (Loin, strip loin and inside round) were obtained from a local farm and then divided into two storage temperatures (0 and 5C), respectively. In meat color, redness (a*) was significantly higher in 5C storage samples compared with 0C storage samples in all muscle samples after 7 days of storage. Loin had significantly lower purge loss than other muscle samples, whereas inside round was significantly higher in purge loss. Strip loin showed lower shear force values compared with those of other muscle samples. 5C storage samples had significantly higher thiobarbituric acid reactive substances value than 0C storage samples in all muscle samples. In sensory evaluation, overall acceptability was significantly higher at 14 or 21 days of storage in all muscle samples, and 5C storage samples showed higher overall acceptability compared with 0C storage samples. PRACTICAL APPLICATIONS This result will obtain information to help understand the meat quality in Hanwoo for the foreign scientists. The results of the present study showed that meat qualities of Hanwoo were much higher in 5C storage sample compared with 0C samples in all muscle samples until 35 days of storage, and loin sample showed higher sensory score than strip loin and inside round samples. [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] | ||||||||||