Consumer assessment of the effect of electrical stimulation on the colour and colour stability of Semimembranosus muscles

Powell, V.H.; Dickinson, R.F.; Shorthose, W. R.; Jones, Peter N.

doi:10.1016/s0309-1740(96)00075-7

Cited by 8 publications

(5 citation statements)

References 5 publications

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“…They suggested the maximum retail display life of lamb, pork and beef to be 1, 2 and 4 days, respectively. In a more recent report, Powell et al (1996) used consumer assessment to study the color stability of beef semimembranosus, (Ledward 1985). They reported that, as expected, meat discoloration increased significantly over 3 days of retail display, although not to the extent observed in this study of bison meat.…”

Section: Bacteriology and Retail Case Life Of Longissimus Steakssupporting

confidence: 59%

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MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

Janz

Aalhus

2006

Journal of Muscle Foods

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Spray chilling effectively controls shrink loss during cooling of beef and lamb carcasses. Because subcutaneous fat distribution in bison is nonuniform over the carcass surface, spray chilling may be beneficial for this species as well. We examined the effect of four 60‐s spray cycles/h for 8 h at 2C on bison carcass bacteriology and shrink loss. Longissimus muscles were removed 24 h postmortem and stored in vacuum packages for up to 6 weeks, with retail display for 0–9 days following each storage period. Spray chilling reduced (P < 0.01) cooler shrink loss from bison carcasses. Meat quality, bacteriology and odor acceptability were not substantially affected by chilling treatment; however, retail display of aerobically packaged bison steaks was severely limited by early discoloration, an effect exaggerated where the meat was subject to any period of storage. Further investigation of suitable alternatives for handling and merchandising bison meat should be investigated.

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Section: Bacteriology and Retail Case Life Of Longissimus Steakssupporting

confidence: 59%

“…They suggested the maximum retail display life of lamb, pork and beef to be 1, 2 and 4 days, respectively. In a more recent report, Powell et al . (1996) used consumer assessment to study the color stability of beef semimembranosus , a muscle of intermediate color stability compared with the relatively stable longissimus (Ledward 1985).…”

Section: Resultsmentioning

confidence: 99%

MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

Janz

Aalhus

2006

Journal of Muscle Foods

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“…Previous studies have reported that aging in vacuum packs increases the redness of lamb [3,4] and beef [5], for at least the first few days of retail display or has no effect [6]. These are important findings because meat colour strongly influences a consumer's decision to purchase meat.…”

Section: Introductionmentioning

confidence: 88%

Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display

Ponnampalam¹,

Butler²,

Burnett³

et al. 2013

FNS

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Fifty four, seven month old lambs, that had grazed perennial or annual pasture, were slaughtered and at 24 h post mortem m. longissimus lumborum samples were collected. Half of the fresh muscle section was sliced into three pieces and overwrapped with 15 micron polyvinyl chloride film and displayed under light (Lux = 1500) at 3℃ - 4℃. The remainder of the muscle section was vacuum packaged and aged for 4 weeks at 3℃, before slicing and display. Surface brownness and redness were measured over 3 days of simulated retail display. Aging in vacuum packs led to substantially less brownness and greater redness compared with fresh meat, over the entire three days of display. It was concluded that aging in vacuum packs could be a useful strategy for improving consumer acceptability of retail lamb in local markets, even where there is no logistical or transport need to extend the life of the meat.

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“…The lower the drip loss rate and the smaller the shear force, the better the mutton quality (Kim et al 2015). Meat colour is the most intuitive indicator of meat quality, and it is also an indicator of consumer concern (Powell et al 1996). The results showed that adding BP to the diet significantly increased the redness of meat, but it had no significant effect on the water-holding capacity of meat.…”

Section: Meat Qualitymentioning

confidence: 99%

Productive and metabolic increments of the inclusion of Broussonetia papyrifera to replace maize silage in growing goats

Jin¹,

Xu²,

Shen³

et al. 2020

Czech J. Anim. Sci.

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The study was conducted to investigate the effects of Broussonetia papyrifera (BP) on growth performance, rumen fermentation, digestion and meat quality in Huanghuai white goats. Diets were developed with increasing doses of BP to replace maize silage [0% (control), 15% (BP15), 30% (BP30) and 45% (BP45)]. The design was completely randomized with 4 groups of 10 animals each, totalizing 40 animals (aged 150 ± 10 days and body weight of 25.32 ± 0.52 kg). Final body weight, average daily gain and average daily feed intake increased (linear and quadratic, P < 0.05) as BP increased in the diet. The highest body weight and average daily gain were seen in the BP30 group. Feed conversion ratio also improved significantly (linear and quadratic, P < 0.05) with the increasing level of BP. Although the concentration of microbial protein (MCP) in a linear (P = 0.0028) and quadratic (P = 0.0035) fashion with increasing level of BP, however, NH<sub>3</sub>-N in a quadratic (P = 0.0841) fashion with increasing level of BP. Crude protein was increased with increasing BP in the diets (linear and quadratic, P < 0.05). Nitrogen intake, urinary excretion nitrogen and nitrogen retention were significantly improved (linear and quadratic, P < 0.05) with dietary BP addition in goats. Dietary BP supplementation increased pH (linear and quadratic, P < 0.05) and tended to reduce L* (lightness) (linear and quadratic, P < 0.05). Additionally, the redness value of meat was significantly improved by BP addition (linear and quadratic, P < 0.05). The inclusion of BP in the goat diet promotes growth and increases the digestibility of crude protein in addition to improving the meat colour and rumen fermentation.

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Consumer assessment of the effect of electrical stimulation on the colour and colour stability of Semimembranosus muscles

Cited by 8 publications

References 5 publications

MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display

Productive and metabolic increments of the inclusion of Broussonetia papyrifera to replace maize silage in growing goats

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