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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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Latoch A, Wójciak KM, Popek S, Rohn S, Halagarda M. Technological properties and selected safety aspects of different cuts of organic and conventional pork. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology University of Life Sciences in Lublin Skromna 8 Lublin Polska 20‐704 Poland
| | - Karolina M. Wójciak
- Department of Animal Food Technology University of Life Sciences in Lublin Skromna 8 Lublin Polska 20‐704 Poland
| | - Stanisław Popek
- Department of Food Product Quality Cracow University of Economics Sienkiewicza 5 Krakow 30‐033 Poland
| | - Sascha Rohn
- Institute of Food Technology and Food Chemistry Technische Universität Berlin Gustav‐Meyer‐Allee 25 Berlin 13355 Germany
| | - Michał Halagarda
- Department of Food Product Quality Cracow University of Economics Sienkiewicza 5 Krakow 30‐033 Poland
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Wołoszyn J, Wereńska M, Goluch Z, Haraf G, Okruszek A, Teleszko M, Król B. The selected goose meat quality traits in relation to various types of heat treatment. Poult Sci 2020; 99:7214-7224. [PMID: 33248639 PMCID: PMC7705036 DOI: 10.1016/j.psj.2020.09.062] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 09/17/2020] [Accepted: 09/28/2020] [Indexed: 11/18/2022] Open
Abstract
The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was compared in this study. A measurement of cooking loss, texture, color parameters, and sensory evaluation was carried out. The experimental material covered 96 breast muscles cut from carcasses of 17-week-old “Polish oat geese.” The kind of goose meat (with and without skin) and the type of heat treatment affected cooking loss, shear force (SF), and rheological parameters (hardness, cohesiveness, gumminess, and chewiness). The water bath–cooked and pan-fried samples for both kinds of meat were characterized by lower cooking loss than other ones. Goose meat with skin and subcutaneous fat showed higher cooking loss and lower SF value, hardness, gumminess, and chewiness than that without skin for all methods. The water bath–cooked samples were characterized by the lowest SF value, hardness, and chewiness for both kinds of meat. They had the highest value of L∗ parameter and were characterized by a lighter color among others, too. Pan-fried meat showed the highest value of a∗ and lowest of ho parameters; the color of these samples was redder. Moreover, the lower C values of oven convection-roasted and grilled samples showed that they were brighter. According to the Comission Internationale de l’Eclairage classification, the ΔE parameter only for G and OCR indicated noticeable color differences (<2), whereas other pairs had visible differences. The method of cooking affected sensory descriptors such as the intensity of flavor and aroma, tenderness, juiciness, springiness, cohesiveness, and overall palatability of goose meat. The goose samples of PF, G, and OCR were characterized as very good and WBC as extremely desirable overall palatability. However, in the next stage of research, there is a need to study changes in the chemical composition, the degree of lipid oxidation, and the nutritional value of this meat that underwent different methods of cooking. Only then it will be possibly to clearly determine which method of the heat treatment of goose meat is optimal.
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Affiliation(s)
- J Wołoszyn
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.
| | - Z Goluch
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - G Haraf
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - A Okruszek
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - M Teleszko
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - B Król
- Department of Animal Nutrition and Feed Management, Wroclaw University of Environmental and Life Sciences, Wroclaw 51-631, Poland
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Sepulveda CA, Garmyn A, Legako J, Miller MF. Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2019.07.0031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Consumer sensory analysis (n = 288) was conducted, along with cooking loss, slice shear force (SSF), pressed juice percentage (PJP), and volatile compound analyses, to evaluate the effects of different dry heat cooking methods. Specifically, an electric clamshell grill (CLAM), flat top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL) were used to cook beef strip loin steaks from 4 USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select)] to determine the palatability. Cooking method and quality grade influenced (P < 0.01) consumer tenderness, juiciness, flavor liking, and overall liking. Steaks cooked on CHAR had greater (P < 0.05) flavor liking and subsequently greater overall liking than any other cooking method. Steaks cooked on FLAT were scored lower for tenderness and juiciness than any other cooking method (P < 0.05), whereas steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than any other cooking method, excluding FLAT. Overall acceptance was greater (P < 0.05) for steaks cooked on CHAR compared to all other cooking methods, regardless of quality grade. Prime samples had greater scores than Low Choice and Select for tenderness, juiciness, flavor liking, and overall liking (P < 0.05), but Prime did not differ from Top Choice for all traits. No main effects or interactions influenced (P > 0.05) SSF or PJP. Both cooking method and quality grade impacted (P < 0.05) the headspace concentration of some volatile compounds in the alcohol, n-aldehyde, Strecker aldehyde, and furan groups. Cooking method also affected all pyrazines, and quality grade had an effect on 1 ketone (P < 0.05). These results indicate cooking method had a significant impact on consumer palatability ratings and objective measures of beef flavor, and those results were consistent across a range of quality grades.
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Silva DRG, Haddad GBS, Fontes PR, Holman BWB, Ramos ALS, Hopkins DL, Ramos EM. Using microwave cooking to evaluate tenderness and its relationship to sensory analysis. J Texture Stud 2018; 49:612-618. [PMID: 30238456 DOI: 10.1111/jtxs.12367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/25/2018] [Accepted: 08/30/2018] [Indexed: 11/29/2022]
Abstract
This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner-Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19, and 28 days at 4C. They were then either cooked on a clam-shell grill until reaching an internal temperature of 72C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw60). Cooking loss and shear force (SF) values were higher in Mw samples than in grilled ones. SF assessment by grill and Mw100 were able to discriminate tenderness by aging times in the same way as the sensory panel. The SF measured in a grilled sample had higher repeatability (R = .74) and correlation with sensory scores (r = -.79) than Mw100 (R = .61; r = -.62) and Mw60 (R = .51; r = -.53). Mw100 can be considered as an appropriate alternative for the WBsSF protocol. PRACTICAL APPLICATIONS: Tenderness is the most important attribute for consumers. Many studies have evaluated tenderness in meat and different protocols for cooking. This work was intended to optimize and evaluate the use of the microwave as a cooking method for shear force determination, against a standard protocol and establish the correlation to sensory tenderness.
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Affiliation(s)
- Douglas R G Silva
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Gabriela B S Haddad
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Paulo R Fontes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Benjamin W B Holman
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, New South Wales, Australia
| | - Alcinéia L S Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, New South Wales, Australia
| | - Eduardo M Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
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Fabre R, Dalzotto G, Perlo F, Bonato P, Teira G, Tisocco O. Cooking method effect on Warner-Bratzler shear force of different beef muscles. Meat Sci 2018; 138:10-14. [DOI: 10.1016/j.meatsci.2017.12.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/12/2017] [Accepted: 12/12/2017] [Indexed: 10/18/2022]
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Silva DRG, Fernandez LC, Torres Filho RA, Fontes PR, Ramos ALS, Ramos EM. Microwave as a rapid cooking method for beef tenderness evaluation. J Texture Stud 2017; 49:448-455. [PMID: 29152740 DOI: 10.1111/jtxs.12312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 10/17/2017] [Accepted: 10/23/2017] [Indexed: 02/28/2024]
Abstract
Semitendinosus (ST) muscle steaks were grouped according to three locations (proximal, middle, and distal end), grilled to endpoint temperature of 71C or cooked for 20, 30, 40, 50, or 60 s in a microwave oven (Mw). The location did not affect (p > .05) the cooking loss (CL) or shear force (SF) values. The CL increased (p < .05) with longer microwave cooking times, but only the Mw40 samples did not differ (p > .05) from the grill samples. None of the microwaves' SF values were different (p > .05) from the grill values, with treatments Mw30 to Mw50 showing moderate repeatability (R = 0.51-0.60) and Mw30 and Mw60 showing higher correlations (r > .71) with grill values. Cooking beef strips with a microwave is a potential method for tenderness evaluation, but requires additional study to evaluate and optimize this application in different muscles and for comparison to sensorial data. PRACTICAL APPLICATIONS The work was intended to evaluate the possibility of using a microwave oven for cooking meat to be used in objective measurement protocols for meat tenderness and to optimize the conditions for this purpose. The use of a standardized microwave procedure allows a dramatic reduction in analysis time and may reduce error variance due to nonuniform cooking procedures.
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Affiliation(s)
- Douglas R G Silva
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Ludimila C Fernandez
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Robledo A Torres Filho
- Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Florestal, Minas Gerais, Brazil
| | - Paulo R Fontes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Alcinéia L S Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Eduardo M Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
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Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness. Meat Sci 2017; 125:102-105. [DOI: 10.1016/j.meatsci.2016.11.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 11/21/2016] [Accepted: 11/24/2016] [Indexed: 11/20/2022]
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Yancey JWS, Apple JK, Wharton MD. Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks. J Anim Sci 2016; 94:4434-4446. [DOI: 10.2527/jas.2016-0651] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Półtorak A, Wyrwisz J, Moczkowska M, Marcinkowska-Lesiak M, Stelmasiak A, Rafalska U, Wierzbicka A, Sun DW. Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12729] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. Półtorak
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - J. Wyrwisz
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - M. Moczkowska
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - M. Marcinkowska-Lesiak
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - A. Stelmasiak
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - U. Rafalska
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - A. Wierzbicka
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
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Silva DRG, Torres Filho RA, Cazedey HP, Fontes PR, Ramos ALS, Ramos EM. Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle. Meat Sci 2014; 103:1-6. [PMID: 25569815 DOI: 10.1016/j.meatsci.2014.12.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 12/18/2014] [Accepted: 12/21/2014] [Indexed: 11/30/2022]
Abstract
This study was conducted to investigate the effect of core sampling on Warner-Bratzler shear force evaluations of beef and pork loins (Longissimus thoracis et lumborum muscles) and to determine the relationship between them. Steaks of 2.54 cm from beef and pork loins were cooked and five round cross-section cores and five square cross-section cores of each steak were taken for shear force evaluation. Core sampling influenced both beef and pork shear force values with higher (P<0.05) average values and standard deviations for square cross-section cores. There was a strong and linear relationship (P<0.01) between round and square cross-section cores for beef (R(2)=0.78), pork (R(2)=0.70) and for beef+pork (R(2)=0.82) samples. These results indicate that it is feasible to use square cross-section cores in Warner-Bratzler shear force protocol as an alternative and potential method to standardize sampling for shear force measurements.
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Affiliation(s)
- Douglas R G Silva
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil
| | - Robledo A Torres Filho
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil; Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus UFV Florestal, Florestal, Minas Gerais, 35690-000, Brazil
| | - Henrique P Cazedey
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil
| | - Paulo R Fontes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosas, Minas Gerais, 36570-000, Brazil
| | - Alcinéia L S Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil
| | - Eduardo M Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil.
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Gomes C, Pflanzer S, Cruz A, de Felício P, Bolini H. Sensory descriptive profiling and consumer preferences of beef strip loin steaks. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.061] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Abstract
Sire breed comparisons for carcase (n = 1169), meat and eating quality (n = 686) traits were obtained using data recorded on progeny of known pedigree sired by Duroc (DU), Large White (LW), Landrace (LR) and Duroc Synthetic (DS) boars from crossbred (LW/LR) sows. Animals were reared in eco-shelters in large single-sex contemporary groups and slaughtered on an age constant basis at 22 weeks of age. Compared to progeny from other sire groups, animals sired by purebred Duroc boars tended to have improved eating quality traits (higher intramuscular fat and lower shear force) at the expense of poorer carcase characteristics (higher subcutaneous and belly fat). Animals sired by DS boars tended to be heavier and leaner than those sired by LW, LR or DU boars; intramuscular fat but not belly fat was correspondingly lower, while tenderness was generally consistent with that of the DU progeny. Significant variability of sire progeny groups within sire breed suggests that sire breed selection, potentially used for improving traits such as meat quality in commercial progeny, will be less accurate in the absence of sire-specific information, which is typically poorly recorded in this class of traits.
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Morán L, Andrés S, Bodas R, Prieto N, Giráldez FJ. Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs. Meat Sci 2012; 91:430-4. [DOI: 10.1016/j.meatsci.2012.02.027] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2011] [Revised: 02/23/2012] [Accepted: 02/25/2012] [Indexed: 11/29/2022]
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Yancey J, Wharton M, Apple J. Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks. Meat Sci 2011; 88:1-7. [DOI: 10.1016/j.meatsci.2010.11.020] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2010] [Revised: 06/29/2010] [Accepted: 11/20/2010] [Indexed: 10/18/2022]
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Cheng Q, Sun DW. Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances. Crit Rev Food Sci Nutr 2008; 48:137-59. [DOI: 10.1080/10408390601177647] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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King DA, Schuehle Pfeiffer CE, Randel RD, Welsh TH, Oliphint RA, Baird BE, Curley KO, Vann RC, Hale DS, Savell JW. Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle. Meat Sci 2006; 74:546-56. [PMID: 22063059 DOI: 10.1016/j.meatsci.2006.05.004] [Citation(s) in RCA: 118] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2005] [Revised: 05/01/2006] [Accepted: 05/01/2006] [Indexed: 10/24/2022]
Abstract
Three groups of steers (A, B, C) were used to study the effect of temperament (Calm, Intermediate, and Excitable) on meat quality. Temperament was based on exit velocity, pen scores, and chute scores. Temperament traits were consistent across evaluations, and values decreased (P<0.05) in magnitude over time. Increasing excitability was associated with higher (P<0.05) serum cortisol concentrations. Carcasses from cattle with calm temperaments had higher (P<0.05) 0.5h postmortem pH values than those from Intermediate and Excitable cattle (0.1 and 0.2 units, respectively). Group C Excitable steers had higher (P<0.05) WBS values than the calmer Group C steers. This trend was observed in Group A steers, although the values were not statistically different. Correlations were highest between temperament values and tenderness after 21d. Temperament influences tenderness, although the mechanism is not clear.
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Affiliation(s)
- D A King
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA
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King D, Voges K, Hale D, Waldron D, Taylor C, Savell J. High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses. Meat Sci 2004; 68:529-35. [DOI: 10.1016/j.meatsci.2004.05.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2003] [Revised: 05/04/2004] [Accepted: 05/04/2004] [Indexed: 11/29/2022]
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Kolle B, McKenna D, Savell J. Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat. Meat Sci 2004; 68:145-54. [DOI: 10.1016/j.meatsci.2004.02.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2003] [Accepted: 02/17/2004] [Indexed: 10/26/2022]
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