The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

The ability of the biochemical measurements, haem iron, intramuscular fat (IMF%), moisture content, and total, soluble and insoluble collagen contents, to predict untrained consumer sensory scores both across different muscles and within the same muscle from different carcasses were investigated. Sensory scores from 540 untrained French consumers (tenderness, flavour liking, juiciness and overall liking) were obtained for six muscles; outside (m. biceps femoris), topside (m. semimembranosus), striploin (m. longissimus thoracis), rump (m. gluteus medius), oyster blade (m. infraspinatus) and tenderloin (m. psoas major) from each of 18 French and 18 Australian cattle. The four sensory scores were weighted and combined into a single score termed MQ4, which was also analysed. All sensory scores were highly correlated with each other and with MQ4. This in part reflects the fact that MQ4 is derived from the consumer scores for tenderness, juiciness, flavour and overall liking and also reflects an interrelationship between the sensory scores themselves and in turn validates the use of the MQ4 term to reflect the scope of the consumer eating experience. When evaluated across the six different muscles, all biochemical measurements, except soluble collagen, had a significant effect on all of the sensory scores and MQ4. The average magnitude of impact of IMF%, haem iron, moisture content, total and insoluble collagen contents across the four different sensory scores are 34.9, 5.1, 7.2, 36.3 and 41.3, respectively. When evaluated within the same muscle, only IMF% and moisture content had a significant effect on overall liking (5.9 and 6.2, respectively) and flavour liking (6.1 and 6.4, respectively). These results indicate that in a commercial eating quality prediction model including muscle type, only IMF% or moisture content has the capacity to add any precision. However, all tested biochemical measurements, particularly IMF% and insoluble collagen contents, are strong predictors of eating quality when muscle type is not known. This demonstrates their potential usefulness in extrapolating the sensory data derived from these six muscles to other muscles with no sensory data, but with similar biochemical parameters, and therefore reducing the amount of future sensory testing required.

Section: Methodsmentioning

confidence: 99%

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

Bonny

Gardner

Pethick

et al. 2015

“…Myoglobin was obtained using the reflectance of the exposed surface by spectroscopy using a Spectronic Unicam 20 Genesys. The method is based on the muscle pigment content (Hornsey, 1956). Protein (Kjeldahl N × 6.25), moisture, total ash and hydroxyproline determinations were carried out according to Portuguese norms (NP) with recommended standards by International Organization for Standardization (ISO) correspondences : NP 1612-ISO 937:1978NP 1614-ISO 1442:1197NP 1615-ISO 936:1998and NP 1987-ISO 3496:1994.…”

Section: Chemical Analysismentioning

confidence: 99%

Effect of caponisation on physicochemical and sensory characteristics of chickens

Amorim

Rodrigues

Pereira

et al. 2016

The meat fats content associated to nutritional and sensory characteristics are the most important concerns of consumers. To study the effect of caponisation on the meat quality of two different breed chickens, slaughtered at 18 weeks of age, raised under the same conditions, the physicochemical and sensory characteristics of capons (castrated males at 8 weeks of age) and roosters' meat of native Amarela Portuguesa and native Pedrês Portuguesa breeds were evaluated. Forty Amarela (20 roosters and 20 capons), 40 Pedrês (20 roosters and 20 capons) chickens, and also, six free-range chicken and six broilers were evaluated. The pH, waterholding capacity, Warner-Bratzler shear force, moisture content, ash, myoglobin, collagen, CP, total fat and fatty acids profile were evaluated in breast and leg meat, according to standard procedures. Leg meat capon showed greater intramuscular fat content ( P ⩽ 0.05), monounsaturated fatty acids (MUFA) and CP ( P ⩽ 0.001) than leg roosters. Caponisation increased the content of myoglobin and MUFA ( P ⩽ 0.05) and reduced the moisture content in the leg ( P ⩽ 0.05). The main fatty acids found were oleic acid (C18:1), palmitic acid (C16:0) and linoleic acid (C18:2). The greatest value of C18:1 was observed in capon's breast ( P ⩽ 0.01). Sensory analysis was made to compare the Amarela and Pedrês meat with a free-range chicken and a broiler. The sensory taste panel classified the capon's meat (Amarela and Pedrês) as juicier, less fibrous and tougher than rooster's meat. The broiler was in general juicier, tenderer and less fibrous than the other birds. The results of sensory analysis complement those obtained in physicochemical analysis, suggesting that caponisation promotes an overall improvement in meat quality.

“…After thawing, the LD of the fifth rib was used to quantify the chemical composition (intramuscular fat) using Near Infrared Reflectance Spectroscopy (NIRS-Food Scan). The LD from the sixth rib was weighed and immediately analysed for concentrations of haematic pigments (Hornsey, 1956) and water-holding capacity by expressible juice at day 7 of ageing. A 2-cm-thick steak from the seventh rib was used to measure water-holding capacity by drip loss, following 24 h of refrigeration at 4°C in a hermetic pot, and suspended in a net.…”

Section: Animalsmentioning

confidence: 99%

Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Guerrero

Albertı́

Ripoll

et al. 2013

Twenty Gascon young bulls that had been reared either in intensive conditions (INT) (n = 10) with early weaning at 3 to 4 months, or in a traditional extensive (EXT) system (n = 10) with weaning at 7 months, were subjected to the same conditions during the 145-day finishing period. Production system before the finishing period did not affect conformation, dressing percentage or morphology of the carcass; nevertheless, tissue composition differed somewhat between the two groups. Display had a stronger effect on meat colour than did production system. Percentage of myoglobin was highest in INT (P ⩽ 0.001), although meat texture and sensory quality did not differ between rearing conditions. EXT animals had darker, more yellow fat, a higher percentage of n-3 fatty acids (P ⩽ 0.001), a lower percentage of saturated fatty acids (P ⩽ 0.05) and a lower n-6/n-3 index (P ⩽ 0.001) than did the INT-reared animals. Production system before the fattening period might modify some of the characteristics of commercial beef, especially those associated with fat.Keywords: Gascon breed, beef cattle, colour, panel test, fatty acids ImplicationsThe effect of background before the entrance in a feedlot on meat quality in beef has been hardly studied for the literature available on this topic is very scarce, especially when the productive life of the animals is considered as a whole and animals are fed a common finishing diet. Our results show new information and complement the existent helping to understand the possible influence of the previous fattening production system, as grazing at an early stage provokes certain distinctive characteristics that are kept even after several months of concentrate feeding.