Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles

Liu, A.; Nishimura, Takanori; Takahashi, K.

doi:10.1016/0309-1740(95)00065-8

Cited by 112 publications

(71 citation statements)

References 19 publications

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“…The oxidation product was then mixed with 4-dimethylaminobenaldehyde (Sigma-Aldrich) and the resulting color complex was measured at 560 nm wavelength using a UV-Vis double-beam scanning spectrophotometer (model UV-160A; Shimadzu, Kyoto, Japan). To determine the collagen solubility, a sample of 4 g was homogenized with 16 ml ¼ strength Ringer's Solution using a Polytron ® (model PT 6000; Kinematica AG, Lucerne, Switzerland) and then heated for 70 min in a 77°C water bath as described by Liu et al (1996). After centrifugation for 30 min at 3000 × g, the resulting pellet was subjected to Pro-OH analysis as described above and the solubility was calculated as the difference between the untreated and heat-treated sample.…”

Section: Sausage Analysismentioning

confidence: 99%

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Loetscher

Albiker²,

Stephan

et al. 2015

Animal

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The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2 × 10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n = 20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (−11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen storage, TBARS increased continuously, but not to an extent that would prevent its use as food. The sausages from the ISA Warren genotype had marginally higher TBARS levels during storage. Total colony counts decreased with storage time, with slightly lower values found in the non-spiced sausage material from the ISA Warren hens. In conclusion, when intending to use spent hens as food, ISA Warren are clearly superior to Dekalb White in meat and sausage yield. When processing the meat to sausages, the higher shear energy is probably advantageous.

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Section: Sausage Analysismentioning

confidence: 99%

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Loetscher

Albiker²,

Stephan

et al. 2015

Animal

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“…The extraction of meat soluble collagen was prepared following the procedure explained by Liu et al (1996). A total of 2 g minced meat was mixed with 25% Ringer solution using a homogenizer (WiggenHauser ® , Germany) for 1 min.…”

Section: Methodsmentioning

confidence: 99%

Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery

Putra

Wattanachant

2017

Med Pet

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Potency of culled Saanen crossbred goat meat to replace the supply of yearling Boer crossbred goat meat was evaluated. Selected muscles from leg and shoulder cuts were analysed for their nutritional (proximate composition, collagen, amino acids, fatty acids), physicochemical (pH, myoglobin, drip loss, cook loss, shear force, lightness (L*) redness (a*) yellowness (b*), microstructure), and sensory (triangle test, hedonic test) evaluations. Meat samples from culled Saanen crossbred goat exhibited higher values in protein, collagen, and MUFA (P<0.05) than those from Boer crossbred goat, while lower values in ash, soluble collagen, and SFA were obtained (P<0.05). Meat from culled Saanen crossbred goat revealed higher cook loss, shear force, and redness compared to those from a yearling Boer crossbred goat (P<0.05). In addition, thicker perimysium in meat of Saanen crossbred goat was obtained particularly that could be seen on leg part. In sensory evaluation result, the panels could detect the differences between raw meat characteristics of these goat breeds (P<0.05) within the same muscle. However, the panels could not distinguish the difference between breeds in leg meat after being cooked. Shoulder meat of Saanen crossbred goat had less acceptance level compared to the other samples (P<0.05) particularly on its texture and taste quality. In summary, shoulder cut of culled Saanen crossbred goat exhibited a well-intentioned potency to substitute the supply of meat from yearling Boer crossbred goat. Nevertheless, pre-treatment might be applied to leg cut of Saanen crossbred goat to solve the less acceptance level of its textural and taste characteristics.Keywords: Saanen goat, Boer goat, goat meat quality, goat meat composition, microstructure of goat meat ABSTRAK Potensi daging kambing peranakan Saanen tua untuk mensubstitusi suplai daging kambing peranakan Boer telah dievaluasi. Otot dari bagian kaki dan bahu telah dianalisis untuk melihat kandungan nutrisi (komposisi proksimat, kolagen, asam amino, dan asam lemak), sifat fisikokimia (pH, mioglobin, susut drip, susut masak, shear force, lightness (L*) redness (a*) yellowness (b*), dan mikrostruktur), dan penilaian sensori (uji segitiga dan uji hedonik). Berdasarkan penelitian didapatkan bahwa kandungan protein, kolagen, dan MUFA daging kambing peranakan Saanen lebih tinggi (P<0.05) daripada daging kambing peranakan Boer, sedangkan kadar abu, kolagen terlarut, dan SFA-nya lebih rendah (P<0.05). Susut masak, shear force, dan redness daging kambing peranakan Saanen lebih tinggi daripada daging kambing peranakan Boer (P<0.05). Selain itu, gambaran perimisium yang lebih tebal (P<0.05) pada daging kambing peranakan Saanen telah didapatkan, terutama dapat dilihat pada bagian kaki. Pada penilaian sensori, panelis dapat membedakan daging mentah dari kedua bangsa kambing pada dua bagian karkas, tetapi panelis tidak dapat membedakan daging kaki di antara kedua bangsa kambing setelah dimasak. Daya terima panelis terhadap daging bahu paling rendah (P<0.05) dibandingkan...

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“…Collagen is major component of intramuscular connective tissue and plays a key role in determining meat toughness (Liu et al, 1996). Nevertheless, chicken is commercially slaughtered at an age when collagen normally does not constitute a texture problem (Coró et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical, Colour and Textural Characteristics of Cobb-400, Vanjara, Aseel and Kadaknath Meat

Singh¹,

Pathak²

2017

Int. J. Livest. Res.

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Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles

Cited by 112 publications

References 19 publications

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery

Physico-Chemical, Colour and Textural Characteristics of Cobb-400, Vanjara, Aseel and Kadaknath Meat

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