Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats

Wierbicki, Eugen; Deatherage, F. E.

doi:10.1021/jf60087a011

Cited by 245 publications

(120 citation statements)

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“…Several studies have demonstrated that as muscle pH increases there is an accompanying increase in waterbinding capacity of the muscle proteins (Wierbicki and Deatherage, 1958). WHC at 24 h post mortem of meat from lambs transported for 30 min was higher than those from lambs transported for 5 h. Although pressure loss was not significantly affected by the factors studied, cooking loss was lower in lambs transported for 30 min than in those transported for 5 h. Decreased cooking loss is a reflection of the increased WHC associated with meat of high ultimate pH (Bouton et al, 1971).…”

Section: Discussionmentioning

confidence: 99%

Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by road

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Sánchez

Pérez

et al. 2010

Animal

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To evaluate the effect of stocking density and transport time on physiological responses and meat quality, 72 male suckling lambs were transported by road to the slaughterhouse at three different stocking densities (0.12, 0.20 or 0.25 m 2 /lamb) and two transport times (5 h or 30 min). Blood samples were collected pre-transport at the farm and after unloading in the slaughterhouse to measure levels of cortisol, creatine kinase (CK) and lactate dehydrogenase (LDH). After slaughter, the weights of the hot carcass, liver and spleen were recorded and pH in Musculus longisimus thoracis et lumborum (L), Musculus semitendinosus (ST) and Musculus psoas major (PM) were determined. Colour, water-holding capacity (WHC), texture and thiobarbituric acid-reactive substances (TBARS) values were measured in samples of L, at 24 h post mortem and after 5 days of ageing. Cortisol and LDH were higher in suckling lambs transported for 30 min than those transported for 5 h. Stocking density did not affect blood parameters studied. Transport time significantly affected some carcass quality parameters, but stocking density had no significant effect. Suckling lambs transported for 5 h had lower liver weights and dressing percentages than those transported for 30 min. Transport time influenced pH values, with lambs subjected to the longer journey showing the lowest pH at 0 h in the three muscles studied, with the lowest final pH in L and PM. The PM lambs transported at high density (0.12 m 2 /lamb) had the lowest pH at 24 h. Transport time and stocking density did not greatly affect colour and texture parameters. The meat from lambs transported for 30 min had higher WHC than meat from lambs transported for 5 h. Animals transported for longer journeys showed higher lipid oxidation after 5 days of ageing than those transported for 30 min. Loading and initial transport caused significant stress response in suckling lambs, that stress response was reduced over the time course of the journey.Keywords: stocking density, transport time, animal welfare, meat quality, suckling lambs ImplicationsThis study attempts to be of practical value for the transport of suckling lambs, considering animal welfare of lambs as well as the economical aspects of improving meat quality and reducing costs of transport. European Union establishes a minimum space allowance per head of 0.20 m 2 for lambs over 26 kg of live weight, but operators can reduce this minimum without any regulation in small lambs. The results of this study show that stocking density could be reduced up to 0.12 m 2

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Section: Discussionmentioning

confidence: 99%

Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by road

Fuente

Sánchez

Pérez

et al. 2010

Animal

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“…The measurements were performed on a freshly cut surface of 2.5 cm thick LT (12th-13th ribs) after allowing the muscle surface to bloom in the chiller for 45 min. Water-holding capacity (WHC) was determined according to Wierbicki and Deatherage (1958), where a 0.5 g sample of muscle tissue was placed on filter paper and pressed at 500 psi min −1 between two plexiglass plates. The results were expressed as the percentage of free water.…”

Section: Sampling Procedures and Instrumental Analysesmentioning

confidence: 99%

The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

et al. 2016

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Abstract. In this study, we aimed to determine the slaughter-carcass characteristics, meat quality, and fatty acid composition in lambs raised under intensive and extensive conditions. The animal material consisted of 30 Norduz male lambs, with an average age of 171 days. The lambs were divided into two groups: concentrate-fed lambs (CO) and pasture-fed lambs (PS). The results showed that the CO lambs had heavier carcasses (p< 0.001), a higher dressing percentage (p< 0.001), and higher intramuscular fat (p< 0.01) than the PS lambs. It was determined that the longissimus thoracis muscle of the CO lambs had a lower ultimate pH and higher L * and water-holding capacity than the PS lambs. In this study, intramuscular fat (longissimus thoracis, semimembranosus, triceps brachii), subcutaneous and tail fat samples were used to evaluate the effect of feeding system on fatty acid composition. The polyunsaturated fatty acid to saturated fatty acid ratio (PUFA / SFA) of intramuscular fat was found to be significantly higher in the CO group than in the PS lambs, while similar subcutaneous and tail fat results were found in both groups. Moreover, the PS lambs had a lower n6 / n3 ratio and higher percentage of omega-3 than the CO lambs in all tissues studied (p< 0.05). Overall, the CO lambs have heavier and fattier carcasses with better meat quality traits than the PS lambs. However, the effects of feeding system have varying results based on the fatty acid composition of different types of fat deposits.

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“…Water-holding capacity (WHC) was estimated by determining expressible juice using a modification of the filter paper press method described by Wierbicki and Deatherage (1958). Briefly, a raw meat sample weighing about 1000 mg was placed between 18 pieces of 11-cm diameter filter paper and pressed at 35 kg for 5 min.…”

Section: Water-holding Capacity Measurementmentioning

confidence: 99%

On oxidation resistance and meat quality of broilers challenged with lipopolysaccharide

Niu

Min

Wang

et al. 2015

Journal of Applied Animal Research

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Effects of preslaughter immunological stress induced by lipopolysaccharide (LPS) on antioxidant performance and meat quality of broilers were investigated. Twenty-four broiler chickens (39 days old) with near-mean body weight (BW) were randomly divided into three following treatments: sham injection of saline (control), daily subcutaneous (s.c.) injection of LPS (3 mg/kg or 6 mg/kg of BW, respectively.) for three days. The results showed that average daily feed intake and daily gain of chickens were significantly decreased in the LPS treatment (P < 0.05). The F/G was significantly enhanced (P < 0.01). The LPS treatment had no significant influence on carcass performance (P > 0.05). The LPS treatment significantly decreased the pH at 24 h postmortem in breast muscle (P < 0.05) and significantly increased the water-holding capacity (WHC) of breast muscle (P < 0.01). It was the same as the change of yellowness (b*) at day 3 postmortem and lightness (L*) at day 6 postmortem in breast muscle (P < 0.05), but had no significant influence on shear force of breast muscle (P > 0.05). The pH at 45 min or 24 h postmortem of thigh muscle was significantly dropped in the LPS treatment (P < 0.01), however, the WHC and shear force of thigh muscle were not significantly different (P > 0.05). The yellowness (b*) significantly increased at day 3 postmortem of thigh muscle (P < 0.05). The plasma, breast muscle and thigh muscle MDA were significantly enhanced in the LPS treatment (P < 0.05). The total antioxidant capacity (T-AOC) level was significantly suppressed (P < 0.05); however, the plasma activity of glutathione peroxidase (GSH-Px) was slightly decreased (P > 0.05). The results of present study suggested that LPS-induced preslaughter immunological stress could increase body oxidative damage and decrease oxidation resistance, resulting in a decrease in growth performance and meat quality of broilers; also these adverse effects could be rested with the stress intensity.

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Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats

Cited by 245 publications

References 11 publications

Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by road

Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by road

The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

On oxidation resistance and meat quality of broilers challenged with lipopolysaccharide

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