The water‐holding capacity of fresh meat

Hertog‐Meischke, M.J.A. den; Laack, R.J.L.M. van; Smulders, F. J. M.

doi:10.1080/01652176.1997.9694767

Cited by 120 publications

(79 citation statements)

References 53 publications

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“…Water is the major meat constituent representing approximately 75% of the meat weight, and is an essential quality parameter, both for industry and final consumer. Low WHC values may cause problems in processed meats for the industry, and problems in the fresh meat appearance for the consumer (den Hertog-Meischke et al, 1997). The main factors that affect WHC and thus drip loss are: genotype (HAL and RN genes), pre-slaughter management and stunning methods (Claeys et al, 2001;Schäfer et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

“…The main factors that affect WHC and thus drip loss are: genotype (HAL and RN genes), pre-slaughter management and stunning methods (Claeys et al, 2001;Schäfer et al, 2002). According to den Hertog-Meischke et al (1997), other important feature that affects WHC is the predominant type of fiber in the muscle. Muscles with major amount of glycolytic fibers, also called white muscle fibers (fast contraction, type II A, anaerobic) have a lower WHC and a high pH drop rate after death (Lawrie, 2005), as well as a lower final pH.…”

Section: Discussionmentioning

confidence: 99%

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Influence of Chinese breeds on pork quality of commercial pig lines

Cesar¹,

Silveira²,

Freitas³

et al. 2010

Genet. Mol. Res.

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ABSTRACT. We compared carcass and meat quality of pigs from the same sire line and two different dam lines, one that included Chinese breeds and one that did not. Line A consisted of 1/4 Landrace, 1/2 Large White, 1/8 Chinese breeds (Meishan, Fengjing, Jiaxing), and 1/8 Large White, Duroc and Pietrain, and line B consisted of 1/2 Large White and 1/2 Pietrain. The animals (N = 144) were slaughtered at a live weight of 108 kg. Backfat thickness, percentage of lean meat, pH 24 h after slaughter, meat color, percentage of drip loss, and percentage of intramuscular fat were measured and compared using analysis of variance in a completely randomized design; the BioEstat 5.0 test was applied for the comparison of means at a significance level of 5% for all analyses. Backfat was significantly lower for line A (12.78 mm) than for line B (15.90 mm). The pH measured 24 h after slaughter was significantly lower in line A (5.68) compared to line B (5.84). Percent lean meat was significantly higher for line A (61.21%) compared to line B (59.72%). Percentage drip loss was significantly higher in line A (2.73%) than in line B (2.23%). Percentage intramuscular fat and meat color were not significantly different between the lines. The inclusion of Chinese breeds produced a higher percentage of lean meat and reduced fat thickness, along with increased heterosis, which are important characteristics for breeding programs.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Influence of Chinese breeds on pork quality of commercial pig lines

Cesar¹,

Silveira²,

Freitas³

et al. 2010

Genet. Mol. Res.

View full text Add to dashboard Cite

show abstract

“…This drop is caused by the conversion of glycogen to lactate post-mortem (25). In addition, the muscle form acto-myosin during rigor, leaving less space for water (26), and together with changes in the salt ion balance (27), these factors might explain the observed drop in WHC between pre and post rigor samples.…”

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confidence: 97%

Effect of Season, Location, Filleting Regime and Storage on Water Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)

Rotabakk

Melberg

Lerfall

2017

Food Technol. Biotechnol.

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SummaryThe effect of season, localization, filleting regime and storage on water holding properties of Atlantic salmon (Salmo salar L.) was investigated. Salmon was sampled at two different slaughter facilities (North and South in Norway) at autumn and spring and divided in pre and post rigor groups, which was sampled before and after filleting. This gave a total of 16 groups that were analyzed for water holding capacity (WHC), water content and pH. In addition, a storage trial was performed to assess the effect of all the design variables on drip loss and the composition of the drip loss during up to 18 days of storage. WHC was significantly affected by both rigor status and filleting, while water content was affected by localization and filleting. In addition, post rigor filleting gave significantly decreased drip loss compared to pre rigor filleting. However, storage time had the highest impact on the drip loss. Based on this, it is concluded that pre rigor filleted salmon have excellent water holding properties and a great potential for early processing (pre rigor processing). It was however difficult to find a clear connection between the drip loss and the water holding capacity of the muscle.

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“…The main factors that affected WHC, and thus drip loss, were: genotype (HAL and RN genes), pre-slaughter management, and stunning methods (Claeys et al, 2001;Schäfer et al, 2002). According to den Hertog-Meischke et al (1997), another important feature that affected WHC was the predominant type of fiber in the muscle. Muscles with more glycolytic fibers, also called white muscle fibers (fast contraction, type II A, anaerobic), had a lower WHC, a faster drop in pH after death (Lawrie, 2005), and a lower final pH.…”

Section: Meat Quality Traitsmentioning

confidence: 99%

Carcass and meat quality traits of four commercial pig crossbreeds in China

Jiang¹,

Zhu²,

Tang³

et al. 2012

Genet. Mol. Res.

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ABSTRACT. We evaluated carcass and meat quality traits of two Chinese native crossbreeds Landrace x Meishan (LM) and Duroc x (Landrace x Meishan) (DLM) and two foreign crossbreeds Duroc x (Landrace x Yorkshire) (DLY) and PIC (an imported five-way crossbreed). One hundred and twenty weaned pigs (half castrated males and half females) were reared and slaughtered at a predestinated slaughter age. The general carcass and meat quality traits were measured and analyzed. The DLY and PIC crosses had significantly heavier live weights (93.39 and 96.33 kg, P < 0.01), significantly higher dressing percentages (80.65 and 79.39%, P < 0.05), significantly bigger loin areas (42.69 and 43.91 cm 2 , P < 0.001), and significantly more lean carcasses (65.78 and 66.40%, P < 0.001) than LM and DLM. On the other hand, LM had a significantly lower live weight (70.29 kg, P < 0.01), significantly thicker back fat (3.54 cm, P < 0.001), significantly less lean carcasses (46.82%, P < 0.001), and significantly less ham and breech (26.53%, P < 0.05) than the other crossbreeds. Among meat quality parameters, LM had the highest intramuscular fat content (5.02%, P < 0.001) and the smallest fiber area (3126.45 μm 2 , P < 0.01). However, PIC showed the lowest pH 1 (5.82, P < 0.01) and pH 2 4448 ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 11 (4): 4447-4455 (2012) Y.Z. Jiang et al.(5.63, P < 0.01), the highest drip loss (2.89%, P < 0.01), and the lowest intramuscular fat (1.35%, P < 0.001). We concluded that LM and DLM had good meat quality traits but poorer carcass traits than DLY and PIC; DLY had good carcass and meat quality traits; PIC had good carcass traits, but it had less intramuscular fat, lower pH and higher drip loss.

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The water‐holding capacity of fresh meat

Cited by 120 publications

References 53 publications

Influence of Chinese breeds on pork quality of commercial pig lines

Influence of Chinese breeds on pork quality of commercial pig lines

Effect of Season, Location, Filleting Regime and Storage on Water Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)

Carcass and meat quality traits of four commercial pig crossbreeds in China

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