Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality

Asghar, Ali; Pearson, A. M.

doi:10.1016/s0065-2628(08)60318-3

Cited by 70 publications

(28 citation statements)

References 846 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, Kadim et al (2006) showed that shear values increase with increasing age of the animals. It may be related to histological changes that occur in muscle structure and composition as animals mature, particularly in the connective tissue (Asghar & Pearson 1980). Kadim et al (2008) showed that the WBSF values for longissimus thoracic muscle was 6.98 and 8.11 kg for 1Á3 and 3Á5-year-old camels, respectively, which is in agreement with our results.…”

Section: Textural Propertiessupporting

confidence: 90%

Comparison of some physicochemical properties and toughness of camel meat and beef

Eskandari

Majlesi

Gheisari

et al. 2013

Journal of Applied Animal Research

View full text Add to dashboard Cite

The objective of this study was to identify factors influencing the toughness of longissimus dorsi (LD) and psoas major (PM) muscles of camel and to compare it with that of beef. Total collagen content was slightly higher, whereas insoluble collagen content was significantly higher in muscles of older animals. The Warner-Bartzler shear force (WBSF) value was significantly (PB0.05) higher for camel meat than beef, and this value increased with age in camel meat. Significant correlations between insoluble collagen content and WBSF were found in camel meat (r 00.850; P B0.01) and beef (r 00.643; P B0.05). Sarcomere length was numerically higher in muscles of younger than older animals. Camel meat had significantly higher pH values than beef at 6 and 24 h post-slaughter and the LD and PM muscles of younger animals had a significant higher pH values than older ones.

show abstract

Section: Textural Propertiessupporting

confidence: 90%

Comparison of some physicochemical properties and toughness of camel meat and beef

Eskandari

Majlesi

Gheisari

et al. 2013

Journal of Applied Animal Research

View full text Add to dashboard Cite

show abstract

“…The difference between control, citric acid and cucumis treated samples was not significant, however, significantly (p<0.05) lower value was observed for pressure treated goat meat curry. Significantly lower protein content of pressure treated curry might be due to greater degree of protein coagulation at higher temperature (Asghar and Pearson 1980). The mean values of fat content were significantly higher (p<0.05) for cooked samples than raw goat meat, however, no significant difference was observed between control and treated samples of meat curry.…”

Section: Resultsmentioning

confidence: 82%

“…Garg and Mendiratta (2006) also reported similar findings in enrobed pork chunks. Significantly lower cooking yield of pressure treated goat meat curry was attributed to greater degree of shrinkage of muscle fibers and protein coagulation in muscles cooked at high temperature in pressure-cooking (Asghar and Pearson 1980). Raj et al (2000) reported that cooking loss values were lower, for normal cooked compared to pressure cooked muscles.…”

Section: Resultsmentioning

confidence: 99%

Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry

2013

View full text Add to dashboard Cite

In the present study, comparative effects of marination in citric acid (1 %), spray of cucumis powder (2 %) and pressure cooking (at 15 psi) were observed on quality attributes of goat meat curry. Significant difference (p<0.05) was observed in pH of citric acid treated samples compared to other samples. Significant difference (p<0.05) was observed in protein and soluble collagen content of meat curry treated with pressure as compared to other treated samples including control. Cooking yield was significantly (p<0.05) higher in control samples. The significant difference was observed in chewiness and gumminess at (p<0.05) level and hardness at (p<0.01) level within and between the various treatment groups. However, overall values were higher in control samples. Similarly, shear force value was significantly (p<0.05) higher for control compared to treated samples. The significant difference (p<0.05) was observed in various sensory attributes of goat meat curry and pressure treated cooked meat curry was highly preferred followed by cucumis powder, citric acid and control samples.

show abstract

“…The consumers' appreciation of intramuscular fat in Northern America (15) It is not intended to give an exhaustive discussion on muscle composition, chemistry and physiology. Detailed information may be found in textbooks (21,38) or in more elaborate reviews (2). The present article will focus on the main sensory meat quality characteristics that are measurable in the laboratory and that are known to be related to the consumers' appreciation when buying, preparing and consuming meat.…”

Section: Meat Quality Conceptsmentioning

confidence: 99%

Sensory meat quality and its assessment

Smulders¹

1986

Veterinary Quarterly

View full text Add to dashboard Cite

SUMMARY Several aspects of meat quality are briefly discussed, outlining the complex of parameters affecting meat quality as a whole. Particular attention is paid to the main sensory meat quality characteristics, which can be assessed analytically, and are known to be related to consumers' appreciation, when buying, preparing and consuming meat. After some compositional and structural characteristics of muscle have been outlined, the major physiologicalfactors effecting the conversion of muscle into meat are discussed. Finally commonly used methods for the assessment of sensory meat quality are reviewed.

show abstract

Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality

Cited by 70 publications

References 846 publications

Comparison of some physicochemical properties and toughness of camel meat and beef

Comparison of some physicochemical properties and toughness of camel meat and beef

Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry

Sensory meat quality and its assessment

Contact Info

Product

Resources

About