Technological Quality of Meat for Processing

Brewer, Susan

doi:10.1002/9780813820897.ch2

Cited by 10 publications

(6 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, the higher content in linoleic and linolenic acids also contributes to flavour (Chizzolini, Novelli, & Zanardi, 1998). Double bonds are easier to oxidise and thus PUFA react faster than MUFA or SFA, turning into aldehydes and other compounds important for aroma formation (Brewer, 2010;James & James, 2010). Linoleic and linolenic acids in specific have been described as being particularly prone to oxidation (Lorenzo, 2014).…”

Section: Productmentioning

confidence: 99%

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

et al. 2015

View full text Add to dashboard Cite

a b s t r a c tThe increasing demand for traditional food products is concomitant with higher nutritional and health concerns. The effect of genotype, salt content and calibre on physicochemical, microbiological and texture parameters, along with sensory acceptability, was studied on low-salt Portuguese traditional dryfermented sausages. A few significant differences were found in different microbial counts between different pork genotypes' sausages. Lauric and stearic fatty acids showed significantly higher values for hybrid genotype products, while contents in gadoleic, heneicosanoic, linoleic and linolenic acids were higher in Alentejano pork sausages. Unexpectedly, there are no significant differences between genotypes for oleic acid, although lower contents were found in the Alentejano genotype. Texture Profile Analysis revealed significant differences in hardness, adhesiveness, resilience and chewiness between genotypes, with Alentejano pork sausages being softer and thus easier to chew. Salt reduction does not negatively affect the quality and acceptability of sausages. Furthermore, the use of hybrid genotype meat does not mischaracterise a product traditionally made exclusively of Alentejano pig meat.

show abstract

Section: Productmentioning

confidence: 99%

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Setelah otot dipanen jumlah air dan lokasi air dalam daging dapat berubah tergantung pada berbagai faktor yang terkait dengan jaringan itu sendiri dan bagaimana produk tersebut diolah (Honikel, 2004;Brewer, 2010). Data rataan pengaruh interaksi perlakuan terhadap daya ikat air nugget ayam kampung disajikan pada Tabel 1.…”

Section: Daya Ikat Airunclassified

Pengaruh Jenis dan Proporsi Penggunaan Tepung Jagung Terhadap Daya Ikat Air dan Kualitas Organoleptik dari Nugget Ayam Kampung

Ma'ruf

Rosyidi

Radiati

et al. 2019

JITEK

View full text Add to dashboard Cite

This research aims to observe the effect of different corn flour varieties and proportions in chicken nuggets made of local chicken meat on its water holding capacity (WHC) and organoleptic characteristics. The research was done by using two-factorials completely randomized design with corn flour varieties as the first factor, and corn flour proportions as the second factor. Five corn varieties were used in this research, which were yellow-corn flour (J1); fluffy-corn flour (J2); purple-corn flour (J3); Provit A1-corn flour (J4); and Provit A2-corn flour (J5). Moreover, the corn flour proportions used in this research were 10% (T1); 20% (T2); 30% (T3); and 40% (T4). As much as 20 treatment combinations were determined and done in triplicate. The effect of each treatment on the WHC was analyzed with analysis of variance, and followed with LSD test to observe any significant differences. The organoleptic characteristics which consisted of colour, texture, elasticity, flavour, and acceptability were analyzed descriptively. The result showed that the WHC of chicken nugget made from domestic chicken meat were around 47.75-61.64%, while the J2T3 treatment (Fluffy-corn flour at 30%) showed lowest WHC, and the highest WHC was showed in J5T4 treatment (Provit A2-corn flour at 40%). Furthermore, the organoleptic test showed that the J4T1 treatment (Provit A1-corn flour at 10%) showed the highest score for chicken nugget colour, texture, elasticity, and flavour with the score of 6.43, 5.69, 5.83, and 5.86, respectively. However, the highest acceptability (6.00) was obtained on J5T3 treatment (Provit A2-corn flour at 30%). It can be concluded that the usage of Provit A1-corn flour at 10% yield the best characteristics of chicken nugget made from domestic chicken meat.

show abstract

“…The basis for improving the efficiency of meat breeding and productive qualities is the perfection of breeding and pedigree work [2]. One of the main ways to develop Russian cattle breeding now and in the future is to improve the breeding and productive qualities of widely bred cattle of meat breeds and create new types of animals [3][4].…”

Section: Introductionmentioning

confidence: 99%

Genotypical features of the exterior development of Hereford bull-calves

et al. 2020

View full text Add to dashboard Cite

An analysis of previous years shows that there is a gradual increase in the rate of breeding and pedigree work, its intensification, which is caused primarily by the implementation of new methods of biotechnology and population genetics. In this regard, the improvement and development of new criteria for cow evaluation taking into account created highly productive lines, types, and populations are relevant for science and practice. There was carried out scientific and economic research in order to characterize the main indicators of the breeding value of cows that belong to the created hornless Ural-type Hereford breed of domestic breeding. The influence of these indicators on the formation of the productivity of bull-calf progenies fell under the characterization as well. There were formed five groups of full-aged cows (5-8 years) different in productive qualities to determine the influence of the productive value of mother cows on the pedigree and productive qualities of progenies. Cows of all groups were inseminated by the deep-frozen seed of Hereford bull of the “elite-record” class produced by Golub 4168. Five groups of experimental bull-calves were formed by the method of groups-analogs from the resulting progeny. The analysis of weight and linear growth of the progeny bull-calves showed that all the animals normally developed being characterized with the general patterns of ontogenesis. At the same time, bull-calf progenies of cows different in productive value were inherent in some features - the average live weight of bulls of group III was larger than those of its peers from groups I, II, IV, and V by 27.4 kg (6.3 %, P>0.95), 64.1 kg (16.1 %, P>0.999), 28.9 kg (6.6 %, P>0.95), and 47.4 kg (11.4 %, P>0.999), respectively.

show abstract

Technological Quality of Meat for Processing

Cited by 10 publications

References 90 publications

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Pengaruh Jenis dan Proporsi Penggunaan Tepung Jagung Terhadap Daya Ikat Air dan Kualitas Organoleptik dari Nugget Ayam Kampung

Genotypical features of the exterior development of Hereford bull-calves

Contact Info

Product

Resources

About