The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins

Kristensen, Lars; Purslow, Peter P.

doi:10.1016/s0309-1740(00)00125-x

Cited by 369 publications

(241 citation statements)

References 12 publications

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“…Increased purge and cooking loss over time of ageing were expected (Table 3). Kristensen & Purslow (2001) and Straadt et al (2007) noted that there is initially a continuous release of water from meat over time during ageing and this may stabilise, as in our study. Since cytoskeletal protein forms 10% of muscle protein (Labeit & Kolmerer, 1995), water is released continuously as the meat ages as a result of cytoskeletal structure degradation.…”

Section: Discussionsupporting

confidence: 68%

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Strydom¹,

Luhl²,

Kahl³

et al. 2016

SA J. An. Sci.

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The authors investigated the effects of breed (Brahman, Bonsmara, Simbrah and Simmental crosses) and post-mortem ageing on meat tenderness, purge, cooking loss and ultimate pH of the longissimus muscle under commercial production and slaughter conditions of the Namibian beef export industry. Fifty steers of each breed cross, at an average age of 2½ years and with an average subcutaneous fat cover of 2 mm over the 9th-10th thoracic vertebrae, were included in this study. The Brahman (BRX) differed significantly (P < 0.05) from all other breed crosses in all ageing treatments, recording higher Warner-Bratzler shear force values. The Bonsmara (BNX) steers showed the highest rate of tenderization and maintained this advantage up to day 30 post mortem. Purge and cooking loss increased initially and then tapered off over ageing time. BNX steers recorded the highest cooking loss.

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Section: Discussionsupporting

confidence: 68%

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Strydom¹,

Luhl²,

Kahl³

et al. 2016

SA J. An. Sci.

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“…Huff-Lonergan and Lonergan (2005), and Kristensen and Purslow (2001) reported that the water-holding capacity of meat increases in post-rigor, reaching its second peak (the first is observed directly after slaughter) in ripened meat. The above mentioned findings are supported by the results of this study (after 7 days of roebuck meat ageing).…”

Section: Discussionmentioning

confidence: 99%

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Daszkiewicz¹,

Kondratowicz²,

Koba-Kowalczyk³

2011

Polish Journal of Veterinary Sciences

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This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 o C) under vacuum and modified atmosphere (MA) conditions (40% CO 2 /60% N 2 and 60% CO 2 /40% N 2 ). After 21 days of storage, meat packaged in a MA with 40% CO 2 had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO 2 . The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO 2 were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.

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“…3, No. 3;2014 aging the fillets increases the abundance of bound water supports the idea that postmortem proteolysis contributes to the improvements in water-holding capacity observed in meat with aging (Kristensen & Purslow, 2001). It is argued that the degradation of cytoskeletal proteins removes linkages between myofibrils, thus with lateral shrinkage of the myofibrils during rigor there is less water expelled into the extracellular spaces and out of the muscle as drip or exudates (Huff-Lonergan & Lonergan, 2005).…”

Section: Resultsmentioning

confidence: 72%

Post-Mortem Chemical Changes in Poultry Breast Meat Monitored With Visible-Near Infrared Spectroscopy

Hawkins¹,

Bowker²,

Zhuang³

et al. 2014

JFR

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Chicken meat undergoes significant chemical and structural changes with postmortem time that influence meat quality characteristics. The objective of this study was to measure the visible-near infrared (vis-NIR) spectral differences in broiler breast fillets at 0.5, 4, 24, and 120 h postmortem. Muscle samples were flash frozen and freeze-dried prior to spectra analysis. In the visible region of the spectra (400-700 nm) changes in myoglobin protein peaks were observed with postmortem time. Freeze-drying muscle samples provided additional information from the NIR region of the spectra (800-2500 nm) on muscle protein changes during postmortem aging. Alterations to the -sheet and -helix structures of myofibrillar proteins and changes in the amount of bound water were observed in the NIR region with postmortem aging. Data from this study demonstrate that changes in breast fillets with postmortem time that are related to meat quality traits are detectable using vis-NIR spectroscopy.

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The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins

Cited by 369 publications

References 12 publications

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Post-Mortem Chemical Changes in Poultry Breast Meat Monitored With Visible-Near Infrared Spectroscopy

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