Juiciness — its importance and some contributing factors

Winger, R. J.; Hagyard, C. J.

doi:10.1007/978-1-4615-2167-9_4

Cited by 26 publications

(20 citation statements)

References 183 publications

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“…Some of these compounds exhibit intense odours and could be at the origin of flavour differences between series of 10 muscles of various lipid contents were compared, a relation was obtained between lipid content and juiciness only in the case of one muscle: the Semitendinosus [11]. The influence of lipids on juiciness is thus not clear [120].…”

Section: Meat Flavourmentioning

confidence: 98%

“…According to Winger and Hagyard [120], there are two components of juiciness. The first one corresponds to the sensation of water released during the first bites, induced by the rapid release of fluid from meat.…”

Section: Juicinessmentioning

confidence: 99%

“…This is the reason why its evaluation is complex and very subjective. Structure and the water binding capacity of meat influence juiciness [120]. According to these authors, the water binding capacity can be measured using various methods but it does not give a satisfactory evaluation of juiciness.…”

Section: Juicinessmentioning

confidence: 99%

“…The choice of muscles seems especially important. Finally, no study has tried to induce variation of juiciness without modification of the other sensorial quality traits, but, the latter interfere with juiciness [120].…”

Section: Juicinessmentioning

confidence: 99%

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Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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Section: Meat Flavourmentioning

confidence: 98%

Section: Juicinessmentioning

confidence: 99%

Section: Juicinessmentioning

confidence: 99%

Section: Juicinessmentioning

confidence: 99%

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Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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“…It should be noted that the characteristics can correlate to each other, like tenderness of meat that has a positive correlation to flavor and juiciness [161].…”

Section: B110 Tendernessmentioning

confidence: 99%

A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety

Alander

Bochko

Martinkauppi

et al. 2013

International Journal of Spectroscopy

131

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This paper is a review of optical methods for online nondestructive food quality monitoring. The key spectral areas are the visual and near-infrared wavelengths. We have collected the information of over 260 papers published mainly during the last 20 years. Many of them use an analysis method called chemometrics which is shortly described in the paper. The main goal of this paper is to provide a general view of work done according to different FAO food classes. Hopefully using optical VIS/NIR spectroscopy gives an idea of how to better meet market and consumer needs for high-quality food stuff.

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Textural Characteristics of Greek Foods

Kasapis

2020

Textural Characteristics of World Foods

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Juiciness — its importance and some contributing factors

Cited by 26 publications

References 183 publications

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety

Textural Characteristics of Greek Foods

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