Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat

Combes, Sylvie; Lepetit, Jacques; Darche, B.; Lebas, François

doi:10.1016/s0309-1740(03)00019-6

Cited by 114 publications

(104 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Arganosa et al (1991) reported lower cook yield and correspondingly lesser moisture content of the cooked samples at 100°C than at 70°C. Vasanthi et al (2007) and Combes et al (2003) reported higher cooking loss with the increasing cooking time.…”

Section: Product Yieldmentioning

confidence: 94%

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

et al. 2012

View full text Add to dashboard Cite

In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.12%). PH and shear force values were comparable. Among sensory attributes appearance and overall palatability was significantly higher for product prepared from chunk size of 2-3 cm. Increase in massage time from 6 min to 10 min resulted in improvement in product yield and reduction in shear force value. All the sensory attributes improved with the increasing massaging time except the flavour, which remained constant. Ten minutes of massaging time was found optimum due to higher product yield, significantly better appearance, texture and overall palatability than 6 and 8 min of massaging. In cooking time, it was found that product yield and shear force values were inversely proportional to the cooking time. Sensory attributes were comparable. Cooking time of 50 min was found optimum in view of better sensory attributes of the product than 40 and 45 min of cooking. From the present study it can be concluded that Meat chunk size of 2-3 cm, massaging time of 10 min and cooking time of 50 min was found optimum for making restructured pork blocks in the view of better sensory attributes of the product.

show abstract

Section: Product Yieldmentioning

confidence: 94%

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

et al. 2012

View full text Add to dashboard Cite

show abstract

“…For cooking loss and shear values measurements, the right loin of each carcass was weighed, placed in plastic bag, cooked in a water bath at 80°C for 1 h, left under tap water for 15 min, and then left to cool in room temperature (Combes et al, 2003). Cooking loss was estimated as the percentage of the weight of the cooked samples with respect to the raw ones.…”

Section: Methodsmentioning

confidence: 99%

“…The samples for WB test were obtained by cutting two parallelepipeds of 1 × 1 cm of cross section (1 cm 2 ), and 2 cm-length along muscle fibre axis. They were completely cut using a WB shear blade with a triangular slot cutting edge with the blade travelling at 100 mm/min to the sample (Combes et al, 2003). Peak force values (N) were recorded.…”

Section: Methodsmentioning

confidence: 99%

Influence of gestational maternal feed restriction on growth performance and meat quality of rabbit offsprings

Goliomytis

Skoupa

Konga

et al. 2016

Animal

View full text Add to dashboard Cite

The purpose of the present study was to evaluate the effect of feed restriction during pregnancy on reproductive performance of rabbit does and growth performance and meat quality of their offspring. A total of 26 primiparous non lactating does were equally divided into two treatment groups: the control group (C, n = 13) that was fed ad libitum throughout gestation and the feed restricted group (R, n = 13) that was fed to 75% of maintenance energy requirements from the 7 th to the 26 th day of gestation. Rabbit offsprings were weaned at 35 days of age and grown until the 72 days of age when they were slaughtered for meat quality assessment. Meat quality traits measured were pH 24 , colour (L*, a*, b*), percentage of released water, cook loss, shear values and intramuscular fat. At kindling, R does produced smaller litter weights compared with those of does from group C, 447.8 and 591.4 g, respectively, and smaller individual kit birth weights, 56.2 and 71.5 g, respectively (P < 0.05). Ratio of stillborn kits and mortality rate from parturition until weaning was higher (P < 0.05) in the R group, 21.4% and 11.1%, respectively, in comparison with the C group, 8.1% and 3.5%, respectively. Litter size and gestation length were unaffected by maternal undernutrition. Kit birth weight treatment differences were eliminated at weaning because of compensatory growth (P > 0.05). Performance and meat quality characteristics of fattening rabbits at 72 days of age were not influenced by gestational feed restriction of their mothers (P > 0.05). Taking into consideration that, simultaneous gestation and lactation in rabbit does may be simulated by gestational feed restriction, results of the present study suggest that lactating does can support a simultaneous gestation without any adverse effect on the offsprings' quantitative and qualitative performance at the expense of increased mortality rates at parturition and until weaning.

show abstract

“…Trata-se de embalagem termoencolhível constituída por sacos do tipo "cook in", com estrutura multicamadas, constituída de copolímeros poliolefínicos, nylon e EVOH, sendo a camada externa de polietileno de alta densidade. A embalagem, de alta barreira ao vapor d'agua, possui permeabilidade máxima ao oxigênio de 25 cm 3 (CNTP)/m 2 /dia a 1 atm, 25 °C e 75% UR.…”

Section: Methodsunclassified

Efeito do cozimento na qualidade do músculo Semitendinosus

Silva¹,

Castillo²,

Ortega³

2007

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

ResumoO presente experimento foi realizado para determinar a efetividade do tratamento térmico em água e vapor a 80 °C tendo como objetivo a inativação do Clostridium botulinum tipo E, utilizando-se amostras de Semintendinosus. Foram realizadas ainda a avaliação da maciez objetiva, utilizando-se a análise de força de cisalhamento, e a avaliação sensorial dos atributos de suculência, maciez subjetiva, "flavor" e presença de colágeno. O tratamento a 80 °C foi efetivo na eliminação do microrganismo, contudo não houve diferença significativa no atributo maciez objetiva (força de cisalhamento) avaliado nos dois tratamentos utilizados. A avaliação sensorial apresentou correlação positiva entre os atributos maciez e suculência, enquanto o colágeno apresentou correlação negativa com a maciez. O "flavor" não apresentou correlação com os atributos maciez, suculência e presença de colágeno. Palavras-chave: Clostridium botulinum tipo E; termobacteriologia; carne; maciez; qualidade; cozimento. AbstractThe purpose of the experiment reported here was to determine the effectiveness of heat treatments in water and in steam at 80 °C to inactivate the bacterium Clostridium botulinum type E in samples of beef Semitendinosus muscle. The product's tenderness was evaluated based on a Warner-Bratzler Shear Force (WBSF) analysis and its attributes of juiciness, subjective tenderness, flavor and connective tissue were evaluated sensorially. The treatment at 80 °C effectively killed the bacterium, but no significant difference was found in the attribute of objective tenderness (shear force) evaluated after the two treatments. The sensorial analysis indicated a positive correlation between the attributes of juiciness and tenderness, while the connective tissue showed a negative correlation to tenderness. Flavor proved uncorrelated with tenderness, juiciness and connective tissue. Keywords: Clostridium botulinum type E; thermobacteriology; beef; tenderness; quality; cooking. Os hábitos e preferências do consumidor aliados ao estilo de vida moderno têm mostrado uma forte tendência ao consumo de alimentos prontos congelados. Os produtos prontos para consumo embalados e tratados termicamente são muito apreciados pelos consumidores. As características de qualidade realçadas, além de vida de prateleira mais longa, são os principais fatores que levam à compra dos referidos produtos 13 . Efeito do cozimento na qualidade do músculo Semitendinosus Effect of cooking on the quality of beef Semitendinosus muscleA segurança alimentar constitui-se também num fator importante a ser considerado no tratamento de produtos elaborados industrialmente. A respeito do processamento industrial, VAUDAGNA et al. 22 destacaram dois riscos à saúde pública que este tipo de produção pode introduzir. O primeiro inclui os microrganismos produtores de toxina termo estável como S. aureus e Bacilus cereus. Neste caso, a segurança do alimento depende crucialmente da existência ou não de toxinas na matéria-prima. O segundo risco refere-se aos microrganismos psicrotróficos e an...

show abstract

Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat

Cited by 114 publications

References 22 publications

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

Influence of gestational maternal feed restriction on growth performance and meat quality of rabbit offsprings

Efeito do cozimento na qualidade do músculo Semitendinosus

Contact Info

Product

Resources

About