Extractable‐emulsifying Capacity of Hand and Mechanically‐deboned Mutton

Anderson, J.R.A.; Gillett, T. A.

doi:10.1111/j.1365-2621.1974.tb07339.x

Cited by 19 publications

(16 citation statements)

References 13 publications

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“…From this point, higher pH values of mutton and goat meats in postrigor stage could explain their higher EC values. Similar results were explained by Anderson and Gillet (1974) who concluded that sheep‐muscle proteins have higher extractable EC values than do beef‐muscle proteins. The rigor stage of the meat species significantly ( P < 0.05) affected the EC value.…”

Section: Resultssupporting

confidence: 94%

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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Section: Resultssupporting

confidence: 94%

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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“…However, all three lean types had a higher (PcO.05) pH than hand trim or control, due to marrow incorporation. Similar results with mechanically deboned meat (bones ground prior to lean retrieval) were reported by Anderson and Gillett (1974). Field and Arasu (1981) showed significant increases in pH of ground beef with increased addition of bone marrow.…”

Section: Discussionsupporting

confidence: 90%

“…In a similar study with mutton, Anderson and Gillett (1974) found mechanically deboned lean (whole shoulder and neck ground prior to lean recovery) contained more (PcO.05) moisture and ash and less (PcO.05) protein and fat than hand-deboned lean from the same carcass parts. Ockerman et al (1981) found mechanically deboned lean from pork vertebrae had higher moisture and ash and lower protein than hand-deboned lean from pork vertebrae.…”

Section: Discussionmentioning

confidence: 88%

Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean

Demos

Mandigo

1995

Journal of Food Science

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The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed neck-bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (PcO.05) metmyoglobin reducing ability and more total iron than the control and more fat (PcO.05) than hand trim. Values for pH were higher (PcO.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (PcO.05) nonheme iron, total pigment and water-holding capacity. Bone marrow had higher (PcO.05) ash, cholesterol, total iron, total pigment and pH than any lean types.

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“…These data also agreed with the results of Chattoraj et al (1979) and Anderson and Gillett (1974). %kc Means within the same line followed by different letters are significantly (P < 0.05) different.…”

Section: Emulsifying Capacitysupporting

confidence: 89%

Emulsifying Capacity and Stability of Goat, Waterbuffalo, Sheep and Cattle Muscle Proteins

Turgut

1984

J Food Science

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All round muscles were excised postmortem from 40 native female young and old goat, waterbuffalo, sheep and cattle carcasses. The age break point between young and old animals was 30 months for cattle and waterbuffalo and 12 months for sheep and goat. Five animals of each species and age were slaughtered in accordance with standard commercial methods. All tissue samples were subsequently analyzed for various chemical (moisture, fat, ash, total proteins, salt soluble protein, moisture/total protein ratio, pH) and physical (emulsion stability, viscosity) properties. The emulsifying and extractable emulsifying capacity of the muscle from each species was determined.

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Extractable‐emulsifying Capacity of Hand and Mechanically‐deboned Mutton

Cited by 19 publications

References 13 publications

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

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

Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean

Emulsifying Capacity and Stability of Goat, Waterbuffalo, Sheep and Cattle Muscle Proteins

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