Meat Color

Mancini, R.A.

doi:10.1002/9781118530726.ch9

Cited by 7 publications

(2 citation statements)

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“…Meat color is affected by animal diet, which in turn modifies the metabolism, glycogen storage, pH, and antioxidant accumulation (Mancini, 2013). As previously mentioned, pH was influenced by Tithonia tubaeformis.…”

Section: Discussionmentioning

confidence: 90%

Carcass and meat quality of rabbits fed Tithonia tubaeformis weed

2019

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Non-ruminantsFull-length research article Carcass and meat quality of rabbits fed Tithonia tubaeformis weed ABSTRACT -The objective of this study was to use different parts of the Tithonia tubaeformis plant in feed for fattening rabbits and then observe the effects on carcass and meat quality. Forty-eight weaned rabbits (35 days of age) were randomly assigned to four groups (n = 12 by treatment). Animals were fed ad libitum a control diet as well as three experimental diets, with addition of Tithonia tubaeformis leaves, whole plant, and stems. Rabbits were slaughtered after 63 days of age without fasting. Results indicate that live weight (0.917), skin (0.79), feet (6.679), and lumbar circumference of the carcass (0.707) have higher positive correlations with hot carcass. There were no significant differences between treatments for all variables measured, except for kidneys and kidney fat. pH and color values were different among treatments. The results indicate that Tithonia tubaeformis leaves or the whole plant could be added to feed for growing rabbits.

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Section: Discussionmentioning

confidence: 90%

Carcass and meat quality of rabbits fed Tithonia tubaeformis weed

2019

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“…It is not attractive to consumers ( An et al, 2010 ). The iron-containing substances in myoglobin can combine with oxygen to generate metmyoglobin when exposed to air, which gives the meat its characteristic brown or grey color ( Mancini, 2013 ). The flavor and texture of the jerky could be harmed by this change in color, which could indicate rotting.…”

Section: Resultsmentioning

confidence: 99%

Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

Aung,

Nam

2024

Food Sci Anim Resour

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This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L*, or CIE a* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=–0.96, p<0.05), shear force (SMD=–0.84, p<0.05), and protein (SMD=–1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

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