Effects of rigor state and tumbling time on quality of goat hams

Tenin, Dzudie; Okubanjo, A.

doi:10.1016/s0260-8774(99)00097-7

Cited by 34 publications

(31 citation statements)

References 14 publications

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“…Tumbling time had a significant effect ( P < 0.01) on CL and pH value, but did not affect ( P > 0.05) either colour (L*, a*, b*) a w or WHC (Table 1). Cooking loss declined but pH increased as tumbling time increased from 2 to 4 h. However, there was no significant difference ( P > 0.05) in any variable between 4 and 6 h. This is in agreement with previous studies (Dzudie & Okubanjo, 1999). In fact, in the presence of salt and phosphate, 2 h of tumbling would cause fibre disruption with a concomitant increase in surface area, and fibre shredding and protein solubilisation for 4 h or longer time tumbling (Theno et al.…”

Section: Resultssupporting

confidence: 92%

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

Szczepaniak

Steen³

et al. 2011

Int J of Food Sci Tech

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This study evaluates effect of tumbling time and cooking temperature on cooking rate, cooking loss (CL), colour, water activity and water-holding capacity of cooked restructured ham rolls. In experiment were investigated three tumbling times (2, 4 and 6 h) at constant temperature (+4°C) and three cooking temperatures (76, 86 and 96°C). It was observed that CL decreased (P < 0.01) from 5.41% to 3.22% with tumbling time (2 h vs. 6 h) but increased (P < 0.01) from 2.35% to 7.25% along with cooking temperature (76°C vs. 96°C). In contrast, pH value increased (P < 0.01) from 6.18 to 6.24 with tumbling time (2 h vs. 6 h) but decreased (P < 0.01) from 6.22 to 6.17 along with cooking temperature (76°C vs. 96°C). In addition, high temperature had higher efficiency for thermal lethality than low temperature (F 0 values were 19 and 92 min at 96 and 76°C, respectively). Intermediate tumbling (4 h) and cooking (86°C) could be preferential.

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Section: Resultssupporting

confidence: 92%

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

Szczepaniak

Steen³

et al. 2011

Int J of Food Sci Tech

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“…The most affected meat quality parameter observed for ageing processing was texture, 6.7 kgf and 9.0 kgf for ageing 2 or 1, respectively. Dzudie and Okubanjo (1999) observed a reduction of shear force with tumbling time processing of goat hams. Also Dzudie et al (2000a) found that shear force was the main characteristic affected by curing process of goat loins.…”

Section: Resultsmentioning

confidence: 95%

Goat meat quality. Effects of salting, air-drying and ageing processes

Teixeira

Pereira

Rodrigues

2011

Small Ruminant Research

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a b s t r a c tThe effects of ageing, salting, and air-drying processes in color and water activity were studied in the subscapular and semimembranosus muscles. Also, characteristics as pH, color, water activity, water-holding capacity, texture and determination of the heminic pigments were assessed on raw meat of longissimus thoracis et lumborum muscle.Animals were slaughtered at the Braganç a slaughterhouse. Carcasses weighing between 16.6 kg and 24.4 kg were cooled at 4• C during 72 h and 120 h, corresponding to ageing 1 and ageing 2 treatments, respectively. Carcasses were then deboned, divided into quarters and submitted to a salting process for 60 h and drought for 48 h.The process of salting had a great influence in all color parameters (L*, a*, b*, H* and C*). During salting process the values of Hue (H*) became higher while Chroma (C*) lower, making the meat darker. The b* index showed changes according salting process, as it was higher for ageing 1. Water activity (a w ) decreased with salting and air-drying processes, important for the product preservation. The texture was the most influenced parameter by ageing process. The longer period of ageing makes the meat tender and reduces the toughness.

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“…The rigor state of any meat species is important with respect to some technological parameters. Dzudie and Okubanjo (1999) detected higher pH and WHC values in the prerigor state than in the postrigor state and observed an inverse trend for cooking loss (CL) in goat‐ham samples. Therefore, the use of prerigor meat should bring about considerable advantages for meat‐processing technology.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Mutton, Goat, Beef and Rabbit‐meat Species and State of Rigor on Some Technological Parameters

Karakaya

Sarıçoban

Yılmaz

2005

Journal of Muscle Foods

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The research consists of two steps with the goal to investigate the relationship between meat species (mutton, goat, beef and rabbit) in prerigor and postrigor stages in respect to emulsification capacity (EC), water‐holding capacity (WHC) and cooking loss (CL) parameters and the effect of rigor state of species on these parameters. For this purpose, immediately after slaughter and deboning, meat parts were assigned to both pre‐ and postrigor analyses. Tissue was ground, and then mixed to obtain homogeneous meat batches. Prerigor analyses were conducted in less than 90 min following slaughtering and deboning processes. Postrigor analyses were conducted after remaining meat parts were held for 24 h at 2C. The results showed that mutton and goat meats have higher EC and WHC values in both the pre‐ and postrigor stages. The rigor state of meat species affected significantly (P < 0.05) the pH, EC and WHC values. The prerigor stage of mutton and goat meat had the most desirable characteristics for emulsion‐type meat products.

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Effects of rigor state and tumbling time on quality of goat hams

Cited by 34 publications

References 14 publications

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

Goat meat quality. Effects of salting, air-drying and ageing processes

The Effect of Mutton, Goat, Beef and Rabbit‐meat Species and State of Rigor on Some Technological Parameters

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