A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle

Kauffman, R. G.; Eikelenboom, G.; Wal, Pranay; Engel, B.; Zaar, Morten

doi:10.1016/0309-1740(86)90020-3

Cited by 219 publications

(107 citation statements)

References 9 publications

Supporting

Mentioning

106

Contrasting

Order By: Relevance

“…Meat colour was assessed using a CR-410 minolta chromameter (Konica-Minolta, Tokyo, Japan) on a freshly cut cross-section of the muscle after 30 min of blooming at 48C, and Hunter l*, a*, b* and C values were recorded. Pressure loss (%) and drip loss (%) was determined according to Kauffman et al (1986) and Lundstrom and Malmfors (1985), respectively, and three duplicate samples per pig. Warner-Bratzler shear force of meat was measured according to Ryu and Kim (2005), and six muscle strips (1 cm 3 1 cm 3 2 cm) as duplicate samples.…”

Section: Methodsmentioning

confidence: 99%

Age-related changes and nutritional regulation of myosin heavy-chain composition in longissimus dorsi of commercial pigs

Men

Deng

et al. 2013

Animal

View full text Add to dashboard Cite

The objective of this study is to investigate the age-related changes of and the effects of dietary conjugated linoleic acid (CLA) on muscle-fibre types in commercial pigs. We divided 25 crossbred male pigs into five age groups (7, 30, 60, 100 and 180 days) and 30 finishing pigs into two dietary groups (one fed a CLA-enriched diet and the other fed a control diet for 30 days). We analysed the composition (%) of myosin heavy-chain (MyHC) mRNA according to the absolute copies of each MyHC (I, IIa, IIb and IIx) mRNA, and the activities of succinate dehydrogenase (SDH) and malate dehydrogenase (MDH) in the longissimus muscle. From days 7 to 180, the MyHC I mRNA abundance and SDH and MDH activities presented a decreasing trend, the MyHC IIb mRNA abundance presented a steady trend and the MyHC IIa and IIx mRNA abundances presented an increasing trend. On day 30, MyHC I and IIb mRNA abundances were at their lowest (P , 0.05), and the MyHC IIa and IIx mRNA abundances were at their highest (P , 0.05). In the CLA group, the MyHC I mRNA abundance and the activities of SDH and MDH were improved in the longissimus muscle, whereas pressure loss, drip loss and average back fat depth significantly decreased (P , 0.01) and shear force significantly increased (P , 0.01). Loin eye area, feed conversion rate and meat colour showed some tendency to be improved. These results indicated that more oxidative fibres might convert to glycolytic fibres with increasing age or weight, and that the early developmental stage might be a key stage for this conversion. During the finishing stage, the proportion of oxidative fibres might be increased by dietary CLA supplementation, which may contribute to the water-holding capacity of meat. The results would provide an important basis for the application of muscle-fibre types in the improvement of pork quality.

show abstract

Section: Methodsmentioning

confidence: 99%

Age-related changes and nutritional regulation of myosin heavy-chain composition in longissimus dorsi of commercial pigs

Men

Deng

et al. 2013

Animal

View full text Add to dashboard Cite

show abstract

“…Water-holding capacity of meat was measured using the method suggested by Kauffman et al (1986) and Trout (1998). A 0.5 g of meat sample was weighed and placed between two filter papers.…”

Section: Determination Of Water Holding Capacity Of Meatmentioning

confidence: 99%

Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

Lijalem¹,

Beyan²,

Banerjee³

2015

Afr. J. Food Sci.

View full text Add to dashboard Cite

The study was conducted to study meat quality of beef, chevon and mutton consumed at Hawassa city in Southern Ethiopia. Purposive sampling technique was used to collect information from butcheries. From each sub cities, 15 butcheries were selected randomly for the purpose thus, a total of 45 sample butchers were used. From longissimus dorsi muscle, sample of beef, chevon and mutton were taken and analyzed for the study. The average pH value of beef, chevon and mutton was 5.6, 5.8 and 5.5, respectively. The average water holding capacity (WHC) was 23, 29 and 32%, respectively, for beef, chevon and mutton. The average cook loss of beef, chevon and mutton was 33.8, 32.5 and 29.9%, respectively. Protein content of raw, boiled and roasted beef was 16.1, 23 and 31.2% DM, respectively, while the average fat of raw, boiled and roasted beef were 5.4, 7.2 and 10% DM, respectively. Ash content of 1.2, 1.8 and 2.7% DM was found for raw, roasted and cooked beef, respectively and the average moisture of raw, boiled and roasted beef was reported as 72.7, 63.2 and 51.8%, respectively. The average value of raw, boiled and roasted protein and fat chevon was 20, 29.8, 34; 5.3, 8 and 11.4%, respectively. On the other hand, ash content was 0.9, 2 and 3. 6% DM; moisture 74.2, 60.6 and 48.2%; were found for raw, roasted and cooked chevon, respectively. For raw, roasted and cooked mutton, protein content of 19, 28.2 and 32% DM; fat 6.4, 8.1 and 11.6% DM; ash 1.1, 2.7 and 3.7% DM and moisture 72.7, 59.4 and 44.8%, respectively, were found. The results indicate that the moisture, ash, protein, fat, cooking loss and water holding capacity of the beef, chevon and mutton were almost in comparable with the results reported by various researchers in Africa.

show abstract

“…At the same time, duplicate pH values of each sample were measured with a pH meter (Fisher Scientific, Pittsburgh, PA, USA). The water-holding capacity (WHC) was measured based on the procedure described in a previous report (Kauffman et al 1986). Briefly, a 0.3-g sample was pressed at 3000 psi for 3 min on a 125-mm-diameter filter paper.…”

Section: Sampling and Measurementsmentioning

confidence: 99%

Rapeseed meal and canola meal can partially replace soybean meal as a protein source in finishing pigs

Yun

Lei

Lee

et al. 2017

Journal of Applied Animal Research

View full text Add to dashboard Cite

This experiment was conducted to evaluate effects of replacing 'part' of soybean meal (SBM) with 4% rapeseed meal (RSM) or 4% canola meal (CM) on growth performance, nutrient digestibility, blood characteristics, faecal noxious gas emission, and meat quality in finishing pigs. A total of 120 crossbred finishing pigs [(Yorkshire × Landrace)× Duroc] with an average body weight of 50.71 ± 1.97 kg were randomly divided into one of three dietary treatments according to their sex and BW (10 replicate pens with 2 barrows and 2 gilts per pen). Dietary treatments were as follows: (1) CON, a corn-SBMbased diet; (2) CM4, diet containing 4% CM originated from Korea; (3) RSM4, diet containing 4% RSM originated from India. Replacing SBM with 4% RSM or 4% CM had no effects on average daily gain, average daily feed intake, gain to feed ratio, concentrations of blood urea nitrogen and creatinine, faecal ammonia, hydrogen sulphide, and total mercaptans emission, meat quality, and apparent total tract digestibility of dry matter, nitrogen, and gross energy. In conclusion, the inclusion of 4% of RSM or CM in finishing pig diets had no negative effects on growth performance, nutrients digestibility, faecal noxious gas emission, blood characteristics, and meat quality. ARTICLE HISTORY

show abstract

A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle

Cited by 219 publications

References 9 publications

Age-related changes and nutritional regulation of myosin heavy-chain composition in longissimus dorsi of commercial pigs

Age-related changes and nutritional regulation of myosin heavy-chain composition in longissimus dorsi of commercial pigs

Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

Rapeseed meal and canola meal can partially replace soybean meal as a protein source in finishing pigs

Contact Info

Product

Resources

About