Post-mortem evolution of rheological properties of the myofibrillar structure

Lepetit, Jacques; Sale, P.; Ouali, Ahmed

doi:10.1016/0309-1740(86)90023-9

Cited by 49 publications

(15 citation statements)

References 16 publications

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“…On the other hand, the mechanical resistance of collagen can only be measured using high compression tests. It is noteworthy, however, that the absolute values obtained by Lepetit et al (1986) and Campo et al (2000) are lower than the values obtained in this study. The reason for this difference is that, unlike this study, Lepetit et al (1986) and Campo et al (2000) used a modified compression device with 1 cm 2 of surface and avoided transversal expansion of the sample.…”

Section: Carcass Qualitycontrasting

confidence: 93%

Effect of ageing time on beef quality of rustic type and rustic x Charolais crossbreed cattle slaughtered at the same finishing grade

Vieira¹,

García-Cachán²,

Recio³

et al. 2006

Span. j. agric. res.

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The objective was to determine the effect of ageing period on beef meat from young bulls of a rustic genotype (Morucha) and an improved crossbreed (Charolais x Morucha). The ageing periods were 3, 7, 10, and 14 days. Carcass quality, pH, meat chemical composition, myoglobin content, colour, water-holding capacity, textural parameters (20%, 80% compression, and Warner-Bratzler test) and sensory characteristics were determined. Regarding carcass quality, better results were observed in crossbreed genotype than in Morucha pure breed. Myoglobin concentrations and a* values were higher in the rustic pure breed than in the crossbreed. Although no differences were observed between genotypes in cooking losses, crossbreed animals provided higher values in thawing losses. Textural parameters did not differ significantly between genotypes. For both genotypes 20% compression and Warner-Bratzler tests showed that longer ageing periods promoted more tender meat. However, sensory analysis indicated that meat from the rustic breed may require a longer ageing period than meat from the crossbreed.

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Section: Carcass Qualitycontrasting

confidence: 93%

Effect of ageing time on beef quality of rustic type and rustic x Charolais crossbreed cattle slaughtered at the same finishing grade

Vieira¹,

García-Cachán²,

Recio³

et al. 2006

Span. j. agric. res.

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“…> The strength of raw and cooked meat was determined as described by Lepetit et al (1986). Meat samples (5 3 1 3 1 cm) were prepared with the longest dimension parallel to the fibre axis.…”

Section: Animals Breeding and Force Feedingmentioning

confidence: 99%

“…Raw and cooked meat samples were compressed up to compression ratios of 0.2 (20%) and 0.8 (80%) of initial depth, respectively. The maximum stress during such tests was shown to give information on the mechanical strength of the myofibres (Lepetit et al, 1986;Kamoun and Culioli, 1989). The maximum stress obtained at each compression rate (K 20 and K 80 ) was expressed as N/cm 2 .…”

Section: Animals Breeding and Force Feedingmentioning

confidence: 99%

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Fernández

Lahirigoyen

Auvergne

et al. 2010

Animal

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This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French ' foie gras'. The ducks (n 5 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bolt) and controlled atmosphere stunning (CAS: phase 1, CO 2 (40%)-O 2 (30%)-N 2 (30%), for 2 min followed by phase 2, CO 2 . 85% in air, for 2 min). The same methods (except head-only stunning which was not applied) were used in geese (n 5 40 per group). During the first 5 min after slaughter, the stunning techniques that did not kill the animals were associated with a high incidence of head movements (mechanical and electrical head-only stunning), convulsions and convulsive wing flapping (mechanical stunning), in both species. Consequently, the rate of post-mortem pH fall in breast muscle was enhanced and the meat was paler when measured at 24 h or 6 days post mortem ( L*, a*, b* coordinates). In ducks, the animals stunned in the water bath showed the lowest bleeding efficiency, compared to the three other procedures. In geese, the mechanical stunning allowed the highest recovery of blood compared to the CAS and the water-bath methods. Meat texture assessed instrumentally and fluid losses during storage and processing were not affected by the stunning method in any species. Sensory analysis showed a higher score for bloody appearance of raw meat in ducks stunned with the methods that kill before neck cutting (water-bath and CAS). This effect was, however, not linked to the rate of bleeding. The sensory properties of cooked meat were not affected by the stunning method. In both ducks and geese, CAS was associated with the lowest rate of fractures of humeral bone but CAS-stunned geese showed the most engorged wing veins. Overall, these results show the positive effect of CAS on the appearance defects of carcass and meat of ducks and geese, and, on the contrary, they confirm the detrimental effects of water-bath stunning on these criteria. However, the incidences on meat sensory qualities were scarce.

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“…The compression anvil is than held in positron for some time (usually few minutes) to mantain a constant strain. This test is widely used for the evaluation of meat quality (Mallikarjunan and Mittal, 1995;Lepetit et al, 1986;Lachowicz, 2003). During our tests the specimens of beef were compressed to different values of strain.…”

Section: Relaxation Testsmentioning

confidence: 99%