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Meat Tenderness (meat + tenderness)
Selected AbstractsTHE MEULLENET-OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATIONJOURNAL OF TEXTURE STUDIES, Issue 6 2008Y.S. LEE ABSTRACT The Meullenet-Owens Razor Shear (MORS), recently developed for the assessment of poultry meat tenderness, is a reliable instrumental method. Three different studies were conducted to (1) investigate the adaptation of MORS to an Instron InSpec 2200 tester (InSpec); (2) optimize the number of replications necessary per fillet to obtain a reliable instrumental tenderness mean; and (3) test the efficacy of a blunt version of MORS (BMORS). In study 1, the tenderness of 157 cooked broiler breast fillets was predicted by the MORS performed with both a texture analyzer (MORS standard) and InSpec. The correlation coefficient of 0.95 was reported for the MORS energy obtained from the both tests, indicating that the MORS performed with an InSpec is equivalent to that performed on the more expensive texture analyzer. In study 2, eight shears were taken on each cooked fillet (101 fillets) to determine a recommended number of shears per fillet for the MORS. The composite hypothesis test was conducted considering the average of 8 shears as Y (representative estimated tenderness of a fillet) and the average of 2, 3, 4, 5, 6 or 7 as X (potentials for recommended number of shears). The results showed that the optimal number of replications of the MORS for a reliable estimate of tenderness to be four shears or greater per fillet. A blunt version of MORS (BMORS) was introduced in study 3. A total of 288 broilers (576 fillets) were deboned at eight different postmortem deboning times. Tenderness of cooked fillets was assessed by both the MORS and BMORS on the same individual fillets. Both methods were equivalent in performance for predicting broiler breast meat tenderness, giving a correlation coefficient of 0.99 with all instrumental parameters obtained from both methods. Tenderness intensity perceived by consumers was slightly more highly correlated to BMORS energy (r = ,0.90) than MORS energy (r = ,0.87). The BMORS was recommended to use especially for tough meat because of its better discrimination ability among tough meat. Overall, both the MORS and BMORS were proven to be reliable predictors for broiler breast meat tenderness. PRACTICAL APPLICATIONS The incidence of tough meat has been a major issue the poultry industry faces. Therefore, the need to ensure consumer acceptance and the increased recognition of the importance of tenderness has led to the development of instrumental methods for monitoring meat tenderness. To date, a great deal of efforts has been devoted to the development of such instrumental methods. One promising method is the Meullenet-Owens Razor Shear (MORS). The method has gained in popularity for predicting poultry meat tenderness because of its high reliability as well as simplicity compared with that of other industry standards (Warner-Bratzler shear or Allo-Kramer shear). The MORS is not only as reliable as the industry standards, but also more rapid because of the elimination of the sample cutting steps. The application of the MORS will be of benefit to the poultry industry as it could significantly save labor or time to implement for routine quality control. [source] Fetal programming of fat and collagen in porcine skeletal musclesJOURNAL OF ANATOMY, Issue 6 2005J. F. Karunaratne Abstract Connective tissue plays a key role in the scaffolding and development of skeletal muscle. Pilot studies carried out in our laboratory have shown that the smallest porcine littermate has a higher content of connective tissue within skeletal muscle compared with its largest littermate. The present study investigated the prenatal development of intralitter variation in terms of collagen content within connective tissue and intramuscular fat of the M. semitendinosus. Twenty-three pairs of porcine fetuses from a Large White,Landrace origin were used aged from 36 to 86 days of gestation. The largest and smallest littermates were chosen by weight and the M. semitendinosus was removed from each. Complete transverse muscle sections were stained with Oil Red O (detection of lipids) and immunocytochemistry was performed using an antibody to collagen I. Slides were analysed and paired t -Tests revealed the smallest littermate contained a significantly higher proportion of fat deposits and collagen I content compared with the largest littermate. Recent postnatal studies showing elevated levels of intramuscular lipids and low scores for meat tenderness in the smallest littermate corroborate our investigations. It can be concluded that the differences seen in connective tissue elements have a fetal origin that may continue postnatally. [source] Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef TendernessJOURNAL OF FOOD SCIENCE, Issue 6 2002I.N.A. Ashie ABSTRACT: The relative effects of an aspartic proteinase (AP) and papain on meat proteins and beef tenderness were evaluated by measuring release of hydroxyproline in collagen, and breakdown of myofibrillar proteins. Tenderness was objectively measured by Warner-Bratzler shear. AP showed self-limiting hydrolysis of myofibrillar proteins resulting in 25 to 30% improvement in meat tenderness and was not adversely affected by pH, salt, phosphate, and ascorbate concentrations often encountered in meat processing. Like papain, its tenderizing effect was expressed primarily during cooking and caused no ignificant changes (p > 0.05) in tenderness during frozen or refrigerated storage. It was also inactivated at cooking temperatures in excess of 60 °C, therefore eliminating any undesirable side effects that may be associated with residual protease activity. [source] THE MEULLENET-OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATIONJOURNAL OF TEXTURE STUDIES, Issue 6 2008Y.S. LEE ABSTRACT The Meullenet-Owens Razor Shear (MORS), recently developed for the assessment of poultry meat tenderness, is a reliable instrumental method. Three different studies were conducted to (1) investigate the adaptation of MORS to an Instron InSpec 2200 tester (InSpec); (2) optimize the number of replications necessary per fillet to obtain a reliable instrumental tenderness mean; and (3) test the efficacy of a blunt version of MORS (BMORS). In study 1, the tenderness of 157 cooked broiler breast fillets was predicted by the MORS performed with both a texture analyzer (MORS standard) and InSpec. The correlation coefficient of 0.95 was reported for the MORS energy obtained from the both tests, indicating that the MORS performed with an InSpec is equivalent to that performed on the more expensive texture analyzer. In study 2, eight shears were taken on each cooked fillet (101 fillets) to determine a recommended number of shears per fillet for the MORS. The composite hypothesis test was conducted considering the average of 8 shears as Y (representative estimated tenderness of a fillet) and the average of 2, 3, 4, 5, 6 or 7 as X (potentials for recommended number of shears). The results showed that the optimal number of replications of the MORS for a reliable estimate of tenderness to be four shears or greater per fillet. A blunt version of MORS (BMORS) was introduced in study 3. A total of 288 broilers (576 fillets) were deboned at eight different postmortem deboning times. Tenderness of cooked fillets was assessed by both the MORS and BMORS on the same individual fillets. Both methods were equivalent in performance for predicting broiler breast meat tenderness, giving a correlation coefficient of 0.99 with all instrumental parameters obtained from both methods. Tenderness intensity perceived by consumers was slightly more highly correlated to BMORS energy (r = ,0.90) than MORS energy (r = ,0.87). The BMORS was recommended to use especially for tough meat because of its better discrimination ability among tough meat. Overall, both the MORS and BMORS were proven to be reliable predictors for broiler breast meat tenderness. PRACTICAL APPLICATIONS The incidence of tough meat has been a major issue the poultry industry faces. Therefore, the need to ensure consumer acceptance and the increased recognition of the importance of tenderness has led to the development of instrumental methods for monitoring meat tenderness. To date, a great deal of efforts has been devoted to the development of such instrumental methods. One promising method is the Meullenet-Owens Razor Shear (MORS). The method has gained in popularity for predicting poultry meat tenderness because of its high reliability as well as simplicity compared with that of other industry standards (Warner-Bratzler shear or Allo-Kramer shear). The MORS is not only as reliable as the industry standards, but also more rapid because of the elimination of the sample cutting steps. The application of the MORS will be of benefit to the poultry industry as it could significantly save labor or time to implement for routine quality control. [source] Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beefPACKAGING TECHNOLOGY AND SCIENCE, Issue 2 2009Ina Clausen Abstract The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) systems applied during ageing and retail display on the quality of beef longissimus dorsi. The quality of the steaks was measured by sensory analysis, thiobarbituric acid-reactive substances (TBARS), myofibrillar fragmentation index (MFI), protein oxidation, weight loss, cooking loss and vitamin E content. The study included 11 different packaging systems investigated in two separate trials, using O2, CO2, N2 gas and vacuum in combination or alone during ageing and retail display. In some systems, loins were sliced into steaks before packaging, and in other systems, loins were vacuum packed and aged for 14,18 days, and thereafter were sliced and repacked in different atmospheres. Systems including high O2 MAP resulted in a large increase in warmed-over flavour and in TBARS as well as a decrease in juiciness, tenderness and vitamin E content, compared to anaerobic systems. Also, MFI was lower in high O2 MAP steaks, and an increase in protein oxidation was seen, suggesting that the decrease in meat tenderness was due to reduced proteolysis and/or protein oxidation. In addition, the cooked steaks of high O2 MAP looked well done, although the internal temperature was only 62°C, indicating premature browning. Ageing of steaks in N2 did not affect any measured parameter compared to vacuum thermoforming packed muscle. Steaks stored in vacuum skin pack for 20 days were less tender than steaks stored in 100% N2 for 18 days followed by 2 days in atmospheric air. In conclusion, packaging in high O2 concentrations compromises several aspects of meat quality. Copyright © 2008 John Wiley & Sons, Ltd. [source] Effect of single nucleotide polymorphisms of CAPN1 and CAST genes on meat traits in Nellore beef cattle (Bos indicus) and in their crosses with Bos taurusANIMAL GENETICS, Issue 4 2009R. A. Curi Summary The objectives of this work were to study the segregation of single nucleotide polymorphisms of the calpain 1, large subunit (CAPN1) and calpastatin (CAST) genes in Nellore (Bos indicus) and Nellore ×Bos taurus beef cattle, as well as to evaluate their effects on meat traits. For this, 300 animals, including 114 Nellore, 67 Angus × Nellore, 44 Rubia Gallega × Nellore, 41 Canchim, 19 Brangus three-way crosses and 15 Braunvieh three-way crosses, were genotyped for the CAPN4751 [AF_248054.2:g.6545C>T (GenBank accession AF248054.2)] and CAST/DdeI [AF_159246.1:g.2959A>G (GenBank accession AF159246.1)] polymorphisms and phenotyped for Ribeye Area, Backfat Thickness, Intramuscular Fat, Shear Force (SF) and Myofibrillar Fragmentation Index (MFI). In relation to the CAPN4751 polymorphism, a frequency of 10.5% was observed for the C allele in the Nellore breed. In the total sample of studied animals, a significant association was found between genotypes and meat tenderness, assessed by SF (P = 0.005) and MFI (P = 0.008), with genotype CT being more favourable than TT. For the CAST/DdeI polymorphism, a frequency of 55.7% was found for the A allele in the Nellore breed. In the total sample, a significant association was observed between genotypes and meat tenderness , SF (P = 0.004) and MFI (P = 0.006), with genotype AA being more favourable than AG. The relationship between genotypes and aged meat tenderness in confluence with the distribution of favourable alleles shows great potential for application of the CAPN4751 and CAST/DdeI polymorphisms in the genetic improvement of the Nellore breed, whilst contributing to the validation, in this breed and in its crosses with B. taurus, of the association results previously described in the literature. [source] Variation in ovine CAPN3 is not associated with meat tendernessANIMAL GENETICS, Issue 2 2009H. Zhou No abstract is available for this article. [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] | |||||||||||||