• Title/Summary/Keyword: WHC

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Physicochemical Characteristics of Longissimus Muscle between the Korean Native Pig and Landrace (랜드레이스와 재래돼지육의 이화학적 특성)

  • 진상근;김철욱;송영민;장원혁;김영보
    • Food Science of Animal Resources
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    • v.21 no.2
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    • pp.142-148
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    • 2001
  • Comparisons in physicochemical characteristics of longissimus muscle between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter weight and 180 days of age) are as below. Compared with Landrace, KNP had a greater drip loss resulting from a lower muscle pH and water holding capacity, greater L*(lightness), a*(redness) and b*(yellowness) values in muscle color, and a greater L* value and smaller a* and b* values in attached backfat color. Tenderness were greater in the Korean native pig. Moreover, KNP had a greater number of muscle fibers and a smaller diameter of the fiber when examined by scanning electron microscopy. In sum, the Korean native pig, compared with Landrace, had a greater redness in meat color, a greater whiteness in fat color; the lower WHC and greater tenderness of the former apparently resulted from the lower slaughter weight rather than from a species difference.

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Evaluation of Diet and Frozen Storage on Protein Functionalities of Ostrich Muscle (급이사료의 종류와 냉동저장이 타조육단백질의 기능성에 미치는 영향에 관한 연구)

  • ;Jimmy T. Keeton
    • Food Science of Animal Resources
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    • v.20 no.4
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    • pp.320-325
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    • 2000
  • The diet had an effect(P<0.05) on the nutritional contents of ostrich meat during 4 month of frozen storage. As frozen storage increased up to 4 months, pJ, water holding capacity(WHC) and myofibrillar protein solu-bility($\mu$g/$\mu$l) were reduced (P<0.05), how-ever, increased drip loss(DL, %) was found in ostrich muscle from forage fed ostriches, This study suggests that forage fed ostriches, This study suggests that frozedn storage(-2$0^{\circ}C$)up to 4 months in ostrich FCL muscle (outside strip)could be reduced protein functionality, due to increase in DL. decrease in WHC, and markedly decrease in myofibrillar protein solubility($\mu$g/$\mu$l).

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Effect of Dietary Rhus verniciflua Stokes on the Water Holding Capacity, Color Stability, and Lipid Oxidation of Hanwoo (Korean Cattle) Beef during Cold Storage after Thawing

  • Kang, Sun-Moon;Kim, Yong-Sun;Liang, Cheng-Yun;Kang, Chang-Gie;Lee, Sung-Ki
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2005.05a
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    • pp.145-149
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    • 2005
  • This study was carried out to investigate the effect of dietary RVS on the WHC, color stability, and lipid oxidation of Hanwoo (Korean cattle) beef during cold storage after thawing, RVS fed Hanwoo (Korean cattle) beef was more effective in increasing WHC, color stability and delaying lipid oxidation than that without RVS in diet. And 4% RVS fed Hanwoo (Korean cattle) beef showed the greatest effects.

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Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety

  • Rahman, Mohammad Hafizur;Hossain, Mohammad Mujaffar;Rahman, Syed Mohammad Ehsanur;Hashem, Mohammad Abul;Oh, Deog-Hwan
    • Food Science of Animal Resources
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    • v.34 no.4
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    • pp.482-495
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    • 2014
  • The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

Chemical Characterization and Water Holding Capacity of Fibre-rich Feedstuffs Used for Pigs in Vietnam

  • Ngoc, T.T.B.;Len, N.T.;Lindberg, J.E.
    • Asian-Australasian Journal of Animal Sciences
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    • v.25 no.6
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    • pp.861-868
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    • 2012
  • During two years, four samples per year were collected in Vietnam from rice bran, cassava residue, brewer's grain, tofu residue, soybean meal, coconut cake, sweet potato vines and water spinach for chemical analysis and assessment of water holding capacity (WHC). The selected feedstuffs represent fibre-rich plant sources and agro-industry co-products commonly used in pig feeding in Vietnam. The content (g/kg DM) of crude protein (CP), ether extract (EE) and non-starch polysaccharides (NSP) varied between feedstuffs and ranged from 21 to 506 for CP, from 14 to 118 for EE and from 197 to 572 for NSP. Cassava residue had a high starch content of 563 g/kg DM, while sweet potato vines, water spinach, coconut cake and soybean meal had a high content of sugars (63-71 g/kg DM). The content of individual neutral sugars varied between feed ingredients, with the highest content of arabinose, galactose and glucose in tofu residue, the highest content of xylose in brewer's grain and the highest content of mannose in coconut cake. The content of uronic acid was high for cassava residue, tofu residue, sweet potato vines and water spinach (57-88 g/kg DM). The content of soluble non-cellulosic polysaccharides (S-NCP) was positively correlated ($r^2$ = 0.82) to the WHC. The content (g/kg DM) of CP, NDF, neutral sugars, total NSP, total NCP, S-NCP and total dietary fibre in tofu residue, water spinach and coconut cake varied (p<0.05) between years. In conclusion, diet formulation to pigs can be improved if the variation in chemical composition of the fibre fraction and in WHC between potential feed ingredients is taken into account.

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

  • Karunanayaka, Deshani S.;Jayasena, Dinesh D.;Jo, Cheorun
    • Journal of Animal Science and Technology
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    • v.58 no.7
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    • pp.27.1-27.8
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    • 2016
  • Background: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat ($L*{\leq}58$). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). Conclusions: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

Studies on Changes of Carcass Characteristics during Slaughtering Process and Physical Properties of Ostrich Muscles (타조 도축 공정에 따른 도체 특성 변화 및 부위에 따른 타조육의 물리적 특성에 관한 연구)

  • Hong, G.P.;Kim, C.J.;Lee, S.;Min, S.G.
    • Korean Journal of Poultry Science
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    • v.35 no.2
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    • pp.191-196
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    • 2008
  • This study was carried out to investigate the changes in carcass characteristics during slaughter process and to evaluate the physical properties of ostrich muscles. After blooding, pH of carcass was declined rapidly and showed 5.89 of final pH, whilst temperature was slightly decreased during slaughter process. Carcass of ostrich yielded 49.3%. For the comparison between muscles, m. gastrocneminus and m. iliofemoralis externus showed a significantly high pH (P<0.05). The muscle of which pH tended to be high in water holding capacity (WHC), however, m. gastrocneminus showed a significantly low WHC (P<0.05) due to low moisture content. M. obturatorius medialis showed the significantly lower shear force, whilst m. gastrocneminus was higher than other muscles (P<0.05). Therefore the results indicated that the production of high quality carcass was to reduce the time during slaughter process, and that high WHC and tenderness of ostrich meat had a potential application as a substitutional species to other animals.

Characteristics of Technical Meat Quality Parameters & Carcass Traits between the PSE and Normal Pork Classified by Conductance Threshold (전기전도도 기준에 의한 PSE육과 정상육의 육질 및 도체 특성에 관한 연구)

  • 김동훈;이무하;이제룡;박범영;유영모;이종문;김용곤
    • Food Science of Animal Resources
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    • v.18 no.3
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    • pp.248-254
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    • 1998
  • The two hundreds and twenty two pork carcasses from commercial breed were tested to compare technical quality characteristics and relationships with meat quality parameters between PSE and normal pork classified buy 24hr postmortem conductivity($C_u$). In characteristics of PSE and normal pork by $C_u$ value, highly significant differences were found in NPPC color scale and CIE L*(p<0.001), moderately significant differences in $C_3$ and cooking loss(p<0.01), and significant differences were in $C_6$, CIE b*, WHC and juiciness(p<0.05). In correlation coefficients between $C_u$ and other meat quality determining factors, $C_u$ was poorly related with $pH_1$($R^2$=0.28, p<0.001), CIE a*($R^2$=0.14, p<0.05), b*($R^2$=0.28, p<0.01) and cooking loss($R^2$=0.26, p<0.01). Also, relatively low correlation coefficients were observed in $pH_u$($R^2$=0.32, p<0.001), WHC($R^2$=0.39, p<0.001) and juiciness($R^2$=0.41, p<0.001). Moderately high coefficients were found in NPPC color scale($R^2$=0.59, p<0.001) and CIE L*($R^2$=0.58, p<0.001).

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Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid

  • Bahrami, Masoud;Ahmadi, Dariush;Alizadeh, Mohammad;Hosseini, Fakhrisadat
    • Food Science of Animal Resources
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    • v.33 no.3
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    • pp.363-368
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    • 2013
  • The main attributes of yogurt that affect consumer satisfaction are taste, consistency, and a firm texture. This study evaluates the influence of xanthan gum, barley beta-glucan, and guar gum in concentrations of 0.05%, 0.1%, 0.2%, and 0.3% on probiotic yogurt. The set-type yogurt samples were prepared by using raw cow's milk. The statistical analysis showed that none of these gum additions had any marked effect on pH, titratable acidity, total solids content, and probiotic bacteria counts of yogurt samples. Evaluations for syneresis and water-holding capacity (WHC) in the yogurt samples were affected by the type and concentration of the stabilizer. Yogurts treated with 0.1% xanthan gum and 0.3% beta-glucan recorded the highest WHC and the least syneresis. The largest amount of gel firmness was recorded in yogurt samples treated with 0.2% xanthan gum and 0.3% beta-glucan. Yogurt samples treated with 0.1% xanthan gum and 0.3% beta-glucan were considered acceptable by trained panelists and gained the highest scores in sensory evaluations. The correlation coefficient between the amount of syneresis, WHC and stiffness of texture was significant compared to scores for sensory evaluation (p<0.01). Results for effects of guar gum on the tested parameters were contrary to the results expected from a gum. According to this study, the use of xanthan gum and beta-glucan are highly recommended for low-fat yogurt production.

Influence of Various Levels of Organic Zinc on the Live Performance, Meat Quality Attributes, and Sensory Properties of Broiler Chickens

  • Salim, Hossan Md.;Lee, Hak-Rim;Jo, Cheo-Run;Lee, Soo-Kee;Lee, Bong-Duk
    • Food Science of Animal Resources
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    • v.31 no.2
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    • pp.207-214
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    • 2011
  • The influence of supplementing diets with various levels of organic zinc (OZ) on the performance, meat quality attributes, and sensory properties of broiler chickens was investigated. A total of 3,200 1-d-old female broiler chicks were randomly allotted to 16 floor pens (replicates) with 200 birds per pen. A corn-wheat-soybean meal basal diet (control) was formulated and 20 ppm OZ (20 OZ), 40 ppm OZ (40 OZ), or 80 ppm OZ (80 OZ) was added to the basal diet to form four dietary treatments with four replicates per treatment. Live performance of broiler chickens, meat quality, and sensory properties were evaluated. The results showed no significant difference among the treatments for live performance of broiler chickens. Significant increases (p<0.05) in thigh skin epidermis and dermis thickness were shown in the OZ supplementation groups; however, no effect of OZ on the thickness of back skin epidermis or dermis was found. Dietary OZ levels did not affect the pH of breast and thigh meat or the water holding capacity (WHC) of thigh meat, but the WHC of breast meat increased significantly (p<0.05) when birds were fed 40 OZ and 80 OZ. Results of a sensory analysis showed no differences among the dietary treatments. In conclusion, dietary OZ did not affect live performance or sensory properties of broiler chickens but did increase the WHC of breast meat and thickness of skin layers; thus, improving carcass quality in broiler chickens.