The Effect of Mutton, Goat, Beef and Rabbit‐meat Species and State of Rigor on Some Technological Parameters

Karakaya, Mustafa; Sarıçoban, Cemalettin; Yılmaz, Mustafa Tahsin

doi:10.1111/j.1745-4573.2006.00035.x

Cited by 9 publications

(6 citation statements)

References 10 publications

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“…The cooking loss of the different meat used in this study were similar (P>0.05) to each other (Table 3). Chevon was observed to have a higher ability to retain its intrinsic water during cooking which corroborates the report of [18] that goat meat and mutton have higher water holding capacity in both pre and post rigor states than beef. It should be noted that meat with higher water holding capacity is more desired because it will result in a higher product yield.…”

Section: Physical Properties Of Raw Meat Typessupporting

confidence: 87%

Development and Quality Evaluation of Danbunama (Meat Floss) - a Nigerian Shredded Meat Product

Omojola

Kassim

Olusola

et al. 2014

BJAST

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This work was carried out in collaboration between all authors. Author ABO designed the study. Author ORK carried out the field work, performed the statistical analysis. Author ABO wrote the protocol and wrote the first draft of the manuscript and managed literature searches. Authors OOO, POA, JOA managed the analyses of the study and literature searches. All authors read and approved the final manuscript.

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Section: Physical Properties Of Raw Meat Typessupporting

confidence: 87%

Development and Quality Evaluation of Danbunama (Meat Floss) - a Nigerian Shredded Meat Product

Omojola

Kassim

Olusola

et al. 2014

BJAST

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“…The higher emulsifying capacity of meat from grasscutters fed the 2000 kcalME/kg diet is related to the higher protein content of the meat of grasscutters on that diet. The higher content of salt-soluble proteins of meats have been reported to effect higher emulsifying capacities in meat emulsions (Forrest et al, 1975;Karakaya, 2006).…”

Section: Emulsifying Characteristicsmentioning

confidence: 99%

“…Stable meat emulsions are produced from protein, fat and moisture, with protein serving as an emulsifying agent (Karakaya, 2006). The most practical application of meat emulsion is found in the preparation of sausages.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Sausage production offers promise for diversification in the utilization of grasscutter meat. Sausage products are cured meat emulsions, the production of which depends on the protein, fat and water content of meat (Karakaya, 2006). The emulsifying characteristics of meat are important in the processing of sausage products (Anjaneyulu et al, 1994) and are determined by the chemical composition of the meat.…”

Section: Introductionmentioning

confidence: 99%

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Composition and Emulsifying Characteristics of Grasscutter Meat from Varying Dietary Energy Levels

Wogar¹,

Ufot²,

Henry³

et al. 2012

JAS

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Sixteen (16) grasscutters (Thryonomys swinderianus) used for this study had been fed, in groups of four, one of four treatment diets namely; 2000, 2200, 2400, and 2600 kcalME/kg respectively. Two grasscutters were randomly selected from each treatment group for slaughter. Equal weights (150g) of meat samples collected from the forelimbs and hindlimbs of each slaughtered grasscutter were mixed, packed in waterproof plastic bags and stored overnight at -2℃. The chemical composition and emulsifying characteristics of the meat samples were determined. It was found that the chemical composition and emulsifying characteristics (including protein content, emulsifying capacity, water holding capacity, emulsion stability and cooking loss) of grasscutter meat from varying dietary energy levels were significantly (P<0.05) different. These findings indicate that the protein content and emulsifying characteristics were significantly higher for meat from grasscutters fed the 2000 kcalME/kg diet than for meat from grasscutters fed the higher dietary energy levels.

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“…The cooked meat was cooled down for 12 h at +4ºC and the surface was dried before it was weighed. CL percentage was calculated with the following formula [15,16] . CL (%) = [(weight of raw steak after thawing -weight of cooked steak)/weight of raw steak after thawing] × 100.…”

Section: Calculation Of the CLmentioning

confidence: 99%

Boz Irk Sığırın Et Gevrekliğini Belirlemede CAST ve CAPN1 Genlerindeki Kimi SNP’lerin Kullanımı

Kök¹,

Atalay²

2017

Kafkas Univ Vet Fak Derg

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The aim of this study is to investigate the relationship between some genotypic characteristics of purebred Turkish Grey Cattle (TGC) and beef tenderness characteristics. There is a linear relationship between meat tenderness and the increasing calcium activity after slaughtering. Calpastatin (CAST) is a neutral protease inhibitor of Calpain (CAPN1) in mammalian tissues. The three polymorphic places in the CAST and the CAPN1 genes in cattle (UoG-CAST, CAPN1 316 and 4751) are known as the markers of beef quality. The relationship between the tenderness traits of the longissimus dorsi (LD) and the 3 beef quality markers (3 SNPs) in pure TGC have been investigated and discussed. PCR-RFLP and ARMS-PCR methods were utilized to identify the genotypes. In order to determine the water holding capacity (WHC), cooking loss (CL) and the shear force (SF), samples extracted from LD were probed. The average and standard error SF of a two-year-old TCG bred in extensive conditions was 4.339±0.217 kg/cm 2 for the heifers and 4.689±0.569 kg/cm 2 for bulls. Both alleles of the UoG-CAST (C/G), the CAPN1 316 (C/G) and the CAPN1 4751(C/T) polymorphisms in the samples were observed. The average SF of 3.943±0.441 kg/cm 2 , 4.537±1.666 kg/cm 2 , and 3.869±0.721 kg/cm 2 were used for the CAST-CC, the CAPN1 4751-CC and the CAPN1 316-GC, respectively in order to cut the muscle fibers of the genotypes that have a positive effect on tenderness. No cattle of the CAPN1 316-CC genotype was identified among the samples. The average and standart error WHC, CL and SF values for the entire sample including heifers and bulls were found as 11.693±0.761%, 26.952±0.636%, and 4.483±0.252 kg/cm 2 , respectively. In conclusion, the presence of genetic variation in specific SNP markers of beef tenderness in purebred TGC can contribute to the process of raising TGC with more tender meat.

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The Effect of Mutton, Goat, Beef and Rabbit‐meat Species and State of Rigor on Some Technological Parameters

Cited by 9 publications

References 10 publications

Development and Quality Evaluation of Danbunama (Meat Floss) - a Nigerian Shredded Meat Product

Development and Quality Evaluation of Danbunama (Meat Floss) - a Nigerian Shredded Meat Product

Composition and Emulsifying Characteristics of Grasscutter Meat from Varying Dietary Energy Levels

Boz Irk Sığırın Et Gevrekliğini Belirlemede CAST ve CAPN1 Genlerindeki Kimi SNP’lerin Kullanımı

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