The use of filter paper to estimate drip loss of porcine musculature

Kauffman, R. G.; Eikelenboom, G.; Wal, Pranay; Merkus, G.S.M.; Zaar, Morten

doi:10.1016/0309-1740(86)90033-1

Cited by 261 publications

(145 citation statements)

References 5 publications

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“…Instrumental color measurements were recorded for L* (lightness; 0: black, 100: white), a* (redness/ greenness; positive values: red, negative values: green) and b* (yellowness/blueness; positive values: yellow, negative values: blue) using a Minolta Chroma Meter, CR-301 (Konica Minolta, Tokyo, Japan). The drip losses of the loin samples were determined using the procedure of Kauffman et al (1986). Duplicate loin samples were trimmed to 3 cm × 3 cm × 3 cm size and blotted to remove the surface water, and the initial loin weight was determined.…”

Section: Methodsmentioning

confidence: 99%

Effects of conjugated linoleic acid or betaine on the growth performance and fatty acid composition in backfat and belly fat of finishing pigs fed dried distillers grains with solubles

Wang

Shi

Gao

et al. 2015

Animal

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The objectives of this study were to determine the effects of conjugated linoleic acid (CLA) or betaine on the growth performance, carcass characteristics and fatty acid composition in backfat and belly fat of pigs fed distillers dried grains with solubles (DDGS). Thirty-two (60 ± 2 kg) crossbred barrows (Duroc × Landrace × Yorkshine) were assigned to one of four diets randomly: (1) the control diet containing no corn DDGS (control group); (2) the diet containing 30% corn DDGS (DDGS-fed group); (3) the diet containing 30% corn DDGS and 10 g/kg CLA (CLA-fed group); (4) the diet containing 30% corn DDGS and 1 g/kg BET (BET-fed group). The pigs fed DDGS showed that the percentages of C18:2, polyunsaturated fatty acid (PUFA) and iodine value (IV) increased, while C18:1, saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) decreased. Pigs fed the DDGS + CLA or DDGS + betaine diets showed the increased percentage of SFA, and the decreased percentage of C18:2, PUFA and IV. In conclusion, results confirmed that the diets containing 30% DDGS had no detrimental effects on growth performance, but increased the percentage of PUFA and IV and decreased the percentage of SFA and MUFA in the backfat and belly fat. However, supplementation with CLA or BET can part reverse these effects on carcass fat in finishing pigs.

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Section: Methodsmentioning

confidence: 99%

Effects of conjugated linoleic acid or betaine on the growth performance and fatty acid composition in backfat and belly fat of finishing pigs fed dried distillers grains with solubles

Wang

Shi

Gao

et al. 2015

Animal

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“…The following measurements were conducted on all muscles after 0 days' storage; colour of the muscle surface after 30 min bloom at 4 C, ultimate pH, surface exudate 10 min after exposing the surface (Kauffman et al 1986), Warner-Bratzler peak shear force and cooking loss. Also at 0 days of storage, samples were removed for sarcoplasmic protein solubility, sarcomere length and myofibrillar ATPase activity.…”

Section: Sample Collection and Meat Quality Determinationmentioning

confidence: 99%

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Warner¹,

Kerr²,

Kim³

et al. 2014

Anim. Prod. Sci.

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Abstract. High pre-rigor muscle temperature has negative consequences on quality and has been predominantly studied in the excised longissimus muscle of beef and lamb carcasses. There is little data on other muscles, the application in whole carcasses or potential amelioration techniques such as stretching. This study evaluated the effects of electrical stimulation, high pre-rigor temperature and stretching of lamb sides on quality traits and protein denaturation in four leg muscles [gluteus medius (GM), rectus femoris (RF), semimembranosus (SM) and semitendinosus (ST)]. Twenty lamb carcasses were used with two electrical stimulation treatments (stimulated or non-stimulated, +/À) and two pre-rigor temperature treatments (chilled at 2 C directly after slaughter, or held in 37 C water for 4.5 h before transfer to a 2 C chiller) applied. One side of each carcass was suspended from the Achilles tendon, whereas the other side was stretched by allowing the leg to drop and tying it to the ribs. Electrical stimulation did not influence the different traits except for pH fall post slaughter and myosin denaturation. Stretching resulted in greater muscle and sarcomere lengths for the GM, SM and ST, but a decrease in sarcomere length for the RF. For the non-stretched GM and SM, the 37 C treatment resulted in tougher meat at 1 and 8 days post mortem compared with the 2 C treatment. In contrast, the stretched 37 C treatment resulted in more tender meat for the GM, SM and ST at 1 day post mortem compared with the 2 C treatment. For all muscles, the 37 C treatment resulted in a decrease in the waterholding capacity (increased purge, surface exudate and cooking losses). The magnitude of this effect was generally diminished by stretching for the GM, SM and ST, but for the RF, (which was not stretched by the treatment) this effect was reversed. The 37 C treatment resulted in paler meat (increased L*-values) for the GM, SM and ST relative to the 2 C treatment. The observed effects of the 37 C treatment on water-holding capacity and colour could be explained by the effects of this treatment on indicators of protein denaturation (sarcoplasmic protein solubility and myofibrillar ATPase activity), which were decreased for the GM, SM and ST. The response to both temperature and stretching varied between the muscles, due to different anatomical location and also due to postulated differences in the fibre types. In conclusion, pre-rigor stretching of lamb sides can counteract the negative effects of high early postmortem temperature on tenderness and water-holding capacity for those muscles that are stretched as a result of this hanging method.

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“…The lightness (L*), redness (a*), and yellowness (b*) color values were measured using color difference meter (Yasuda Seiko Co., CR-310, Minolta, Tokyo, Japan) at day 0, and days 5 and 10 of vacuum storage by using the standard method of CIE. Drip loss was determined by the method of Kauffman et al (1986) and lipid peroxidation was measured by TBARS assay as per the method of Sinnhuber and Yu (1977).…”

Section: Carcass Characteristics and Pork Quality Evaluationmentioning

confidence: 99%

Effects of Dietary Protein Level and Phase Feeding Regimen on Growth Performance, Carcass Characteristics and Pork Quality in Growing-finishing Pigs

Choi¹,

Shinde²,

Zheng³

et al. 2010

Journal of Animal Science and Technology

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Two experiments were conducted to study the effects of dietary protein level and phase feeding regimens on performance, carcass characteristics and pork quality in growing-finishing pigs. In both experiments, growing pigs (n=90; barrows; Landrace × Yorkshire × Duroc) were allotted to 3 treatments. Each treatment had 3 replicate pens comprising 10 pigs in each. In Exp. 1, pigs (average body weight 25.06±0.57 kg) were fed diets having low (17.50-14.50-12.51%), medium (19.49-17.50-13.87%) or high (22.47-19.49-16.36%) CP concentration (LP, MP and HP diets, respectively) diets during grower-finisher I-finisher II phases, respectively. Feeding of MP diet resulted in higher (P<0.05) ADG and better FCR than pigs fed LP diet. Pigs fed HP diet had lower (P<0.05) pork color and marbling score. Meat of pigs fed LP diet had higher (P<0.05) Thiobarbituric acid reactive substances (TBARS), while meat of pigs fed HP and LP diets had greater drip loss than pigs fed MP diet. In addition, meat from pigs fed LP diet was darker while meat of pigs fed HP and MP diets was paler and redder. In Exp. 2, pigs (average body weight 10.40 ±0.61 kg) were subjected during 126 days to three or four phase regimes of different duration. The treatments T1 and T2 were subjected to four phase feeding regimens (grower I, grower II, finisher I and finisher II) for 22, 42, 32 and 30 days (T1) and 40, 40, 25 and 21 days (T2), respectively, while T3 was subjected to three phase feeding regimen (grower I, grower II and finisherI) for 40, 56 and 30 days, respectively. Duration of phase feeding regimens had no effect (P>0.05) on the performance, carcass traits and meat quality of pigs. These results suggest that both high and low levels of CP have a negative effect on performance and pork quality; however, alterations in the phase feeding regimens do not have any discernible effect on the performance and pork quality in growing-finishing pigs.

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The use of filter paper to estimate drip loss of porcine musculature

Cited by 261 publications

References 5 publications

Effects of conjugated linoleic acid or betaine on the growth performance and fatty acid composition in backfat and belly fat of finishing pigs fed dried distillers grains with solubles

Effects of conjugated linoleic acid or betaine on the growth performance and fatty acid composition in backfat and belly fat of finishing pigs fed dried distillers grains with solubles

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Effects of Dietary Protein Level and Phase Feeding Regimen on Growth Performance, Carcass Characteristics and Pork Quality in Growing-finishing Pigs

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