Evaluation of some objective methods for measuring pork quality

Somers, C.J.; Tarrant, P.V.; Sherington, J.

doi:10.1016/0309-1740(85)90047-6

Cited by 24 publications

(8 citation statements)

References 15 publications

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“…Some evidence for the wider usefulness of the presently derived values comes from the work of Somers, Tarrant and Sherington (1985). These authors used similar categories to those employed here to evaluate different objective methods for measuring pork quality.…”

Section: Resultsmentioning

confidence: 97%

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Relationships between the subjective assessment of pork quality and objective measures of colour

Warriss

Brown

1993

BSAP Occas. Publ.

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Section: Resultsmentioning

confidence: 97%

“…Comparison of reflectance and FOP U values derived in this work with those derived bySowers et al (1985)fCategoryReflectance value(EEL units) FOP,, t (a) Value fromSomers et al (1985); (b) value from this work.…”

mentioning

confidence: 72%

Relationships between the subjective assessment of pork quality and objective measures of colour

Warriss

Brown

1993

BSAP Occas. Publ.

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“…Extract Release Volume was determined by modified method of Pearson, (1968). Drip loss was estimated as per the method outlined by Somers et al, (1985). Tyrosine value was determined by the modified method by Strange et al, (1977).…”

Section: Analytical Proceduresmentioning

confidence: 99%

Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions

Khare

Abraham

Rao

et al. 2017

IJAR

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In present study, chicken fillets were coated with chitosan and cinnamon oil by three methods viz., spraying, brushing and dipping and shelf-life of coated meat were studied. Efficiency of coating material and three methods of application were determined through shelf-life studies of coated meat under refrigeration conditions (4±1°C). Based on the results of physico-chemical, sensory and microbial characteristics, spraying method had lower Tyrosine Value, Thiobarbituric Acid number, Standard Plate count, drip loss and higher sensory scores compared to other methods of application. Extract Release Volume and Water Holding Capacity decreased significantly (P less than 0.05) with storage period in all the samples. However spraying had comparatively lower values/or higher water holding capacity. Hunter color values did not differ significantly with storage and between treatments though brushing and dipping samples had comparatively higher yellowness and lightness but lower redness value. Spraying of chicken breast extended the shelf life of chicken breast upto 7 days compared to 3 to 5 days for control and treatments.

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“…Besides, low correlations between pH 45min and subjectively determined quality have been discouraging (SOMERS et al, 1985;JOO et al, 2000). To classify the pork in different quality categories, several criteria have been proposed (HONIKEL & FISHER, 1977;BENDALL & SWATLAND, 1988;KAUFFMAN et al, 1993;WARNER et al, 1993;WARNER et al, 1997;MAGANHINI et al, 2007;FAUCITANO et al, 2010), but there is no international consensus on what criteria should be used.…”

Section: Introductionmentioning

confidence: 99%

Comparison of different criteria used to categorize technological quality of pork

et al. 2016

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show abstract

Evaluation of some objective methods for measuring pork quality

Cited by 24 publications

References 15 publications

Relationships between the subjective assessment of pork quality and objective measures of colour

Relationships between the subjective assessment of pork quality and objective measures of colour

Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions

Comparison of different criteria used to categorize technological quality of pork

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