H NMR and multivariate data analysis of the relationship between the age and quality of duck meat

To contribute to a better understanding of the factors affecting meat quality, we investigated the influence of age on the chemical composition of duck meat. Aging probably affects the quality of meat through changes in metabolism. Therefore, we studied the metabolic composition of duck meat using ¹H nuclear magnetic resonance (NMR) spectroscopy. Comprehensive multivariate data analysis showed significant differences between extracts from ducks that had been aged for four different time periods. Although lactate and anserine increased with age, fumarate, betaine, taurine, inosine and alkyl-substituted free amino acids decreased. These results contribute to a better understanding of changes in duck meat metabolism as meat ages, which could be used to help assess the quality of duck meat as a food.     

The effects of broiler catching method on breast meat quality

Mechanical and hand catching of broilers (n=24 per treatment for each trial) were performed to determine if differences existed in breast meat quality among catching methods. Two trials (summer and winter 2005) were conducted, and it was determined that there was greater variation in meat quality in the summer in comparison to the winter within treatments in both catching methods. Neither catching method yielded breast meat with significant quality issues. Therefore, either catching method should be acceptable for catching broilers in respect to meat quality. However, mechanical catching and crating for 2h yielded slightly better (P<0.05) quality meat than hand catching in respect to averages and individual quality problems. These slight improvements in meat quality included higher (P<0.05) 15min pH, lower (P<0.05) drip loss, and lower (P<0.05) incidence of pale meat with a rapid pH decline in the summer.     

The influence of breed,gender, and PSS (Halothane) genotype on meat quality,cooking loss,and palatability of pork

A total 851 swine of four breeds (Duroc, Hampshire, Landrace, and Yorkshire), three genders (barrows, gilts, and boars) and two PSS (halothane) genotypes (carriers and non-carriers of the halothane gene) were evaluated for meat quality, cooking, and palatability traits. Breed exerted a major influence on meat quality, cooking, and palatability traits. The most palatable meat was produced by Hampshires and the least desirable meat was produced by Yorkshires. Although juiciness was negatively correlated with cooking loss (r=−0.60), meat from Hampshires received the highest ratings for juiciness, despite sustaining the greatest cooking losses. Gender exerted minor influences on meat quality and palatability attributes, and no indication was obtained genders differed sufficiently in palatability to warrant discrimination based upon gender. Therefore, entire males can be utilized to capitalize on reported production advantages without influencing palatability, particularly if adequate means for screening boar taint are available for carcasses from heavier or more mature animals. Halothane genotype exerted substantial influence on meat quality traits and statistically significant but relatively minor influence on palatability traits. Carriers of the halothane gene produced meat which was of clearly inferior quality to the meat produced by non-carriers. Carriers of the halothane gene consistently produced a higher proportion of unacceptable chops than non-carriers, although differences were not statistically significant.     

Quality characteristics and storage stability of patties from buffalo head and heart meats

The study was conducted to evaluate the suitability of using buffalo head and heart meat in emulsion based products preparation and to assess their quality during refrigerated storage. The whole study was carried out in three phases. In phase I, head meat patties (HMP) (treatment I, II and III) were prepared in which head meat was substituted with 15%, 20% and 25% skeletal meat and compared with patties from skeletal meat (control). Treated patties had higher emulsion stability, cooking yield, pH and lower shrink percentage and chewiness than control. Sensory attributes of control and treated patties did not differ significantly. In phase II, HMP were prepared in which head meat was substituted with 20%, 30% and 40% heart meat and similarly compared with control as in phase I. Addition of heart meat in HMP had significantly (P < 0.05) increased pH, cooking yield, moisture, lower protein and fat content than control patties. Hardness, gumminess and chewiness values of control patties were higher than treated patties. HMP with heart meat had higher tenderness than control. Control patties rated better than treated patties during sensory evaluation. In phase III, quality of patties was assessed at refrigerated storage (4 ± 1 °C) for 15 days. The patties remained stable with minor changes in physico‐chemical, microbiological and sensory quality during refrigerated storage for 15 days. Buffalo head and heart meat effectively be utilised in developing patties.     

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

The aim of the study was to determine antimicrobial efficiency of carrageenan and gelatine hydrosols containing acidic electrolysed water (AEW) on surface microbiota of meat and evaluate possible quality changes in raw meat after treatment with experimental AEW‐containing hydrosols. Microbiological examination of meat samples covered with AEW‐containing hydrosols (total number of microorganisms, yeast and moulds, and psychrotrophs) was performed. To evaluate quality changes, haem pigments, colour, thiobarbituric acid‐reactive substances (TBARS), antioxidant capacity and preliminary sensory evaluations were performed. Treatment with AEW‐containing hydrosols causes improvement in microbiological quality of meat samples. The treatment with AEW‐containing hydrosols significantly influenced the variability of myoglobin forms of tested meat samples. Changes in L*a*b* colour parameters were found and favourably affected sensory evaluation of meat quality, especially for samples treated with AEW and gelatine‐containing hydrosols. The TBARS values of all AEW–sols‐treated samples were in the range of 0.30–0.39 mg malondialdehyde kg^?1. Radical scavenging (DPPH) and reducing ability (FRAP) assays confirmed that process of electrolysis significantly improved antioxidant activity of modified meat samples compared to treatment with hydrosols containing nonelectrolysed salt solutions. Obtained results suggest that hydrosols incorporated with AEW may be used for food preservation because of their antimicrobial activity and positive impact on quality factors of raw meat.     

Variation of the sensory quality within the m. longissimus thoracis et lumborum of PSE and normal pork

This study evaluated the variation in instrumental and sensory meat quality within the m. longissimus thoracis et lumborum of carcasses with normal and PSE meat. Out of 80 slaughtered pigs, respectively, 9 and 7 carcasses were selected with a pH30 value > or=5.80 (normal pork) and a pH30 value <5.80 (PSE pork). Instrumental and sensory meat quality measurements were performed at three locations on these carcasses: longissimus thoracis (LT), longissimus thoracis et lumborum: (LTL-mid-loin) and longissimus lumborum (LL). Meat of the thoracis site (LT) was paler, but more favourable for pH45, cooking loss, juiciness, tenderness and preference scores than meat of the mid-loin part. The lumborum site (LL) was more or less in between the other two locations for meat quality, but closer to the LTL than the LT site. The meat quality variation within the m. longissimus thoracis et lumborum followed a similar pattern for normal and PSE carcasses. It can be concluded that the mid-loin part is best suited as a reference place for meat quality assessment, if one wants to eliminate carcasses with unacceptable meat.     

Assessment of beef production from Brahman × Thai native and Charolais × Thai native crossbred bulls slaughtered at different weights. II: Meat quality

The objective was to assess meat quality of Brahman × Thai native (BRA) and Charolais × Thai native (CHA) crossbred bulls. In total 34 BRA and 34 CHA under practical farm conditions were randomly assigned for slaughter at 500, 550 and 600 kg live weight, respectively. Longissimus dorsi muscle was taken for meat quality and sensory evaluations. CHA meat had higher intramuscular fat, exhibited higher marbling scores and relatively better colour than BRA meat. Although muscle fiber area was similar for both genotypes, shear force values were higher for CHA meat. Water holding capacity was better for CHA meat shown by lower 7-day ageing, thawing and grilling losses. However, the sensory evaluation ratings were similar for both genotypes. Increasing slaughter weight from 500 kg up to 600 kg had no significant effect on meat quality. In conclusion, meat quality of CHA was superior to BRA.     

Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality

Muscle longissimus dorsi excised at 2hr post mortem was utilised to study the effect of post-mortem meat quality, and their content of nucleotide metabolites, on the sensory characteristics of cooked loin. Four different post mortem meat qualities were defined: pale soft exudative (PSE), red soft exudative (RSE), red firm non-exudative (RFN) and dark firm dry (DFD). The DFD meat quality class showed low sour and salty tastes and a high sweet taste, low astringency and high juiciness and tenderness, giving the best overall quality. On the other hand, the RSE quality class produced a meat with a low juiciness and high hardness, and a low overall quality although these differences were not significant (p<0.05) against RFN and PSE meats. The effect of nucleotide metabolite contents on the sensory meat properties were most significant on taste although, the different meat qualities were only significantly different (p<0.05) in the content of hypoxanthine, guanosine, GDP and IDP.     

Genetic parameters for meat quality traits of Australian lamb meat

Genetic parameters were estimated for a range of meat quality traits recorded on Australian lamb meat. Data were collected from Merino and crossbred progeny of Merino, terminal and maternal meat breed sires of the Information Nucleus programme. Lambs born between 2007 and 2010 (n = 8968) were slaughtered, these being the progeny of 372 sires and 5309 dams. Meat quality traits were found generally to be of moderate heritability (estimates between 0.15 and 0.30 for measures of meat tenderness, meat colour, polyunsaturated fat content, mineral content and muscle oxidative capacity), with notable exceptions of intramuscular fat (0.48), ultimate pH (0.08) and fresh meat colour a* (0.08) and b* (0.10) values. Genetic correlations between hot carcass weight and the meat quality traits were low. The genetic correlation between intramuscular fat and shear force was high (− 0.62). Several measures of meat quality (fresh meat redness, retail meat redness, retail oxy/met value and iron content) appear to have potential for inclusion in meat sheep breeding objectives.     

不同热加工方式熟化对克氏原螯虾理化性质和风味的影响

通过电子鼻和电子舌及气相色谱-质谱等技术分析油炸（90、120、150、180 s）、空气炸（5、10、15、20 min）和沸水煮（150 s）熟化后克氏原螯虾虾肉中的风味差异。结合不同热加工方式熟化虾肉后理化指标（基础成分、质构、色度、硫代巴比妥酸反应物值）的测定结果,综合评价虾肉品质的变化。结果表明：电子鼻、电子舌能够很好地区分不同热加工方式熟化的虾肉,且随着热加工时间的延长,在主成分分析图中区域划分越明显;在新鲜虾肉和沸水煮虾肉内分别检测出8、16种风味物质,在油炸虾肉内检测出18、18、16、19种风味物质,而在空气炸虾肉内检测出19、20、20、16种风味物质,空气炸虾肉中吡嗪类化合物含量显著高于其他2种热加工方式;随着热加工时间的延长,虾肉内水分含量均逐渐降低,油炸和空气炸虾肉内脂肪含量和硬度逐渐上升,而弹性呈先上升后降低的趋势;不同热加工方式熟化虾肉的品质不一,结合感官鉴定结果,综合分析空气炸15 min的虾肉品质最佳。     

Physicochemical and Functional Properties of Chicken Meat

The physicochemical and functional properties of chicken meat under commercial processing in Serbia were studied. Samples (n = 48) of broiler breast and thigh muscles from two farms during 2012 were collected for subsequent meat quality analyses. The farm treatments modify significant growth performance, feed intake and the physicochemical properties of chicken meat. Fatty acid (FA) composition in tissues reflected the FA pattern of the diets, although the predominant FAs were monounsaturated FA (MUFA), in comparison to saturated FA (SFA) and polyunsaturated FA (PUFA). Therefore, our results suggest that quality of poultry meat is a complex and multivariate property.     

巴西内洛尔牛不同部位肉品质特性分析

探究巴西内洛尔牛不同部位肉品质特性的差异及加工适宜性,为巴西内洛尔牛的精细化加工提供理论依据。本实验选取36月龄巴西内洛尔牛,腱肉、臀肉、肩肉、大黄瓜条、霖肉和腩肉等6个部位肉样,进行营养及食用品质特性等方面的研究。结果表明:巴西内洛尔牛6个部位之间肉品质特性具有较大差异。腱肉的解冻损失（4.65%）低,胶原蛋白含量（25.77%）较高;肩肉拥有良好的色泽（L*值40.34）但保水性较差;臀肉具有良好的嫩度、保水性、乳化特性和凝胶特性;霖肉蒸煮损失（26.44%）较大,但胶原蛋白含量较高且乳化特性和凝胶特性较好;大黄瓜条脂肪含量（6.26%）高,蒸煮损失低,肌间脂肪明显;腩肉呈现出解冻损失（4.64%）低,蒸煮损失（19.38%）高的特点。巴西内洛尔牛不同部位肉的品质特性存在较大差异,针对各部位肉之间的差异,选择适宜的加工方式。霖肉适宜于肉糜类产品的加工;腩肉适宜于冷冻储藏类产品的加工;肩肉可以采用肉糜类和烤制的加工工艺;臀肉可以采用蒸煮、酱卤、干制和烤制的加工方式;腱肉适宜于蒸煮和酱卤类产品的开发;大黄瓜条适宜于蒸煮和烤制的加工工艺。     

光谱技术在生鲜肉品质安全快速检测的研究进展

光谱技术作为无损快速检测技术在肉品行业中得到广泛应用.该技术能实现生鲜肉快速、在线、准确、无损检测,是各类生鲜肉品质安全分析的重要技术之一.文章综述了近红外光谱、拉曼光谱、高光谱成像技术、荧光光谱等光谱技术在生鲜肉品质检测和安全评定上的重要应用和研究进展.主要包括水分、蛋白质及脂肪等影响肉类营养品质的组成成分分析,肉品食用品质如嫩度、大理石花纹、肉色及新鲜度等指标的评价,肉品加工品质如保水性并由此实行肉类分级的检测以及生鲜肉在微生物污染等安全品质的评定.同时分析各种光谱技术的现状提出存在的问题,并针对目前发展趋势展望了该技术的前景:光谱技术通过与机器视觉技术等新型无损检测技术的有机融合,将实现在线检测评价生鲜肉品质安全的目标.     

Effects of transport time and season on aspects of rabbit meat quality

The aim of this study was to determine whether transport times of up to 7 h can have a significant effect on instrumental meat quality traits in rabbits. Spain has very hot summers and cold winters; therefore, we performed replicates in two seasons. To evaluate the effect of transport time and season on rabbit meat quality, we assessed four meat quality parameters: pH, water holding capacity (WHC), texture (compression and Warner–Bratzler analyses), and colour (CIEL*a*b*). We also considered the effect of the position of the animals on the transport vehicle. After slaughter, we analysed steaks of Longissimus dorsi from all transported animals (n = 216). Average pH at 24 h and WHC did not differ significantly between transport time treatments. Position on the vehicle did not influence the measures of meat quality. Transport time had a significant effect on all the meat texture parameters measured by compression, but did not affect shear force or toughness. Transport time influenced a* but not L* or b*. Transport time had much less of an effect on meat quality than time of year; therefore the effect of season appeared to be independent of transport time. Position on the vehicle had no effect on meat quality. Based on our results, we conclude that the transport process can affect instrumental meat quality.     

肉及肉制品质量属性评价方法及其面临问题

研究者和生产者一直试图通过育种、饲料组分功效量化、饲养方案优化、加工工艺调整和贮藏条件改善等来提升肉及肉制品的产量和品质,而肉及肉制品的质量属性检测分析是衡量肉及肉制品营养价值、安全性、生产能力和市场接受性的重要途经,也是研究者和生产者开展生产和产品市场定位等的重要依据之一。目前肉及肉制品质量属性的检测方法,主要包括通过凯氏定氮法测定蛋白质含量、采用色谱法测定胆固醇含量、色谱法对脂肪酸组分的测定分析和色谱法测定氨基酸组分等对常规营养属性的分析、采用味觉识别系统、质谱分析技术、颜色分析系统对味觉、风味和颜色等感官品质进行的分析等。肉及肉制品质量属性评价方法的完善和改进不仅能够促进肉制品加工产业的发展,还能够更好的促进消费,鉴于此,本文对肉及肉制品质量属性评价方法及其创新进展进行了概述,对肉及肉制品质量安全属性评价方法目前面临的挑战进行了分析,以期为肉制品产业发展和科研提供参考。     

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review

Over the past three decades, near infrared reflectance (NIR) spectroscopy has been proved to be one of the most efficient and advanced tools for the estimation of quality attributes in meat and meat products. This review focuses on the use of NIR spectroscopy to predict different meat properties, considering the literature published mainly in the last decade. Firstly, the potential of NIR to predict chemical composition (crude protein, intramuscular fat, moisture/dry matter, ash, gross energy, myoglobin and collagen), technological parameters (pH value; L*, a*, b* colour values; water holding capacity; Warner–Bratzler and slice shear force) and sensory attributes (colour, shape, marbling, odour, flavour, juiciness, tenderness or firmness) are reviewed. Secondly, the usefulness of NIR for classification into meat quality grades is presented and thirdly its potential application in the industry is shown. The review indicates that NIR showed high potential to predict chemical meat properties and to categorize meat into quality classes. In contrast, NIR showed limited ability for estimating technological and sensory attributes, which may be mainly due to the heterogeneity of the meat samples and their preparation, the low precision of the reference methods and the subjectivity of assessors in taste panels. Hence, future work to standardize sample preparation and increase the accuracy of reference methods is recommended to improve NIR ability to predict those technological and sensory characteristics. In conclusion, the review shows that NIR has a considerable potential to predict simultaneously numerous meat quality criteria.     

烹制时间对狮子头营养品质和挥发性风味物质的影响

为探究烹制时间对狮子头营养品质和挥发性风味物质的影响,该文对不同烹制时间条件下狮子头的基础营养成分、色泽、卡路里、质构、嫩度和挥发性风味物质指标进行研究.结果 表明,不同烹制时间对狮子头的营养品质和挥发性风味物质含量影响显著(P<0.05).烹制过程使狮子头中水分含量增加显著(P<0.05).与原料肉相比,烹至120 ...     

The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigs

This study investigates the effect of different transport times on meat quality and the correlation between meat quality and Hsp expression in M. longissimus dorsi (LD) of pigs. After transportation for 1 h, 2 h or 4 h, respectively, blood plasma creatine kinase (CK) and lactate dehydrogenase (LDH) increased. The LD meat from 1 h and 2 h transported pigs had lower initial and ultimate pH values (pHi and pHu, respectively), higher drip loss and L^∗ values compared to controls, indicating a higher likelihood of pale, soft and exudative (PSE) meat. Meat quality was lower after 2 h compared to 1 h or 4 h of transport. All four Hsps tested (alpha-B-crystalline, Hsp27, Hsp70 and Hsp90) by ELISA in the LD tissue of pigs tended to decrease after transportation. One possible mechanism resulting in poor meat quality in the LD after transport seems to be a decline in Hsp expression.     

Effect of lairage duration on rabbit welfare and meat quality

This study determined whether short (2 h) or long (8 h) lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and corticosterone), instrumental meat quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory meat quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during lairage was also assessed. Lairage time had a significant effect on blood stress indicators, but only a slight effect on meat quality traits. A lairage duration of 6–8 h is recommended.     

Effects of protein posttranslational modifications on meat quality: A review

Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.