Effect of Postmortem Muscle Changes on Poultry Meat Loaf Properties

Wardlaw, F. B.; McCASKILL, Linda H.; Acton, J. C.

doi:10.1111/j.1365-2621.1973.tb01444.x

Cited by 174 publications

(93 citation statements)

References 13 publications

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“…Analysis: Proximate composition (AOAC 1995), pH (Trout et al 1992), water holding capacity (WHC) (Wardlaw et al 1973) and emulsion stability (ES) (Baliga and Madaiah 1970) were determined. Weight of patties before and after cooking was recorded and cooking yield was expressed in percentage.…”

Section: Methodsmentioning

confidence: 99%

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

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Dietary fi ber rich chicken meat patties were developed by incorporating wheat and oat bran to chicken meat at 5, 10 and 15% levels. Oat bran contained higher amount of soluble dietary fi ber (SDF) and unsaturated fatty acids (USFA) than wheat bran, whereas total dietary fi ber (TDF), insoluble dietary fi ber (IDF) and saturated fatty acids (SFA) were higher in wheat bran. Incorporation of bran signifi cantly increased the water holding capacity (WHC) and emulsion stability (ES). Oat bran showed better effect on WHC and ES than wheat bran. Addition of bran resulted in signifi cant increase in cooking yield, fi rmness, TDF, USFA and reduction in sensory attributes, moisture, protein, fat and cholesterol content. IDF was higher in wheat bran added patties and SDF and SFA/USFA ratio in oat bran added patties. It is concluded that oat and wheat bran can be incorporated up to 10 and 15% level, respectively for preparation of baked and steamed chicken patties.

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Section: Methodsmentioning

confidence: 99%

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

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“…Water Holding Capacity (WHC) The WHC was analysed as per the method of Wardlaw et al (1973) by centrifuging 10 g sample at 10,000 rpm for 10 min in a refrigerated centrifuge (4°C). The values obtained were expressed in terms of g/100 g mutton.…”

Section: Methodsmentioning

confidence: 99%

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

et al. 2011

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Antimicrobial potential of ethanolic extract of clove (Eugenia caryophyllata) on fresh mutton during storage at 25±2°C was evaluated. The extract inhibited spoilage and pathogenic microflora of mutton previously treated with acidulants to reduce surface microbial load and the surface pH, up to 4 days without any deleterious change in sensory and physical qualities. Biomarker cadaverine, an indicator of spoiling/spoiled mutton, was present in 1 day stored control samples and absent up to 4 days in treated mutton. The levels of other biomarkers like biogenic amine index (0.31 mg/100 g) and free fatty acids (1.52%) were lower in 4 days stored treated samples than 1 day stored control samples (3.6 mg/100 g and 2.4%, respectively). Thus, ethanolic extract of clove can be effectively used to improve the keeping quality of fresh mutton up to 4 days at 25±2°C.

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“…Water holding capacity was estimated according to the method described by Wardlaw et al (1973). Twenty gram minced meat sample was stirred with 30 ml of 0.6 M sodium chloride in a centrifuge tube.…”

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Effect of post-mortem handling conditions on the quality of spent hen meat curry

et al. 2011

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Study was performed to determine the effect of post-mortem handling conditions on the physico-chemical and sensory attributes of spent hen meat curry. Breast cuts of spent hens were subjected to different postmortem handling conditions before cooking viz; made into small cuts and cooked within 1-2 h of slaughter (condition 1), made into small cuts and cooked after 4-5 h of slaughter (condition 2), made into small cuts immediately after slaughter, stored at 4±1°C for 12 h and then cooked (condition 3), stored at 4±1°C for 12 h, made into small cuts and cooked (condition 4). The pH of meat just before cooking due to different stages of rigor development under various conditions differed accordingly. Observed differences in temperature of meat just before cooking were because of different postmortem handling condition variations viz:1,2,3,&4. The associated post mortem changes under different postmortem handling conditions before cooking led to significant variation in Water holding capacity, Water Soluble Protein, Salt Soluble Protein, cooking yield, moisture percentage before cooking and after cooking and also WB shear force value. In general, sensory scores were higher for conditions 4 and 1 as compared to conditions 2 and 3. Results revealed that quality attributes of spent hen meat curry can be improved by following proper post-slaughter handling and processing conditions. To get meat curry of good sensory quality, meat should be cooked preferably within 1-2 h of slaughter or after 10-12 h of storage of intact carcass at 4±1°C. Cuts should be made just before cooking but cooking after 4-5 h of slaughter should be avoided.

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Effect of Postmortem Muscle Changes on Poultry Meat Loaf Properties

Cited by 174 publications

References 13 publications

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

Effect of post-mortem handling conditions on the quality of spent hen meat curry

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