Selenium Content of Bison, Elk and Mule Deer

Selenium (Se) content of elk, mule deer, bison and beef skeletal muscle was measured and compared. Selenium content was determined by graphite furnace after wet nitric acid digestion. Game samples did not differ in Se content but contained more Se than beef (wet weight) (P<0.05). On dry weight basis, deer contained more Se than elk, bison or beef (P<0.05). Within samples from male elk and deer, and elk and bison of both genders, there were interactions between species and muscles (P<0.05). Type of muscle and gender did not influence Se content (P<0.05). Selenium toxicity from consuming game that foraged in high selenium environments is remote.     

Meat Palatability of Duroc and Chinese First-Cross Barrows

Duroc, Meishan, Fengjing and Minzhu boars were mated to White composite gilts. Trained sensory panel evaluation and Warner-Bratzler shear force determinations were made on chops that had been aged 4 days postmortem. No differences (P > 0.05) were found in juiciness, connective tissue amount, flavor intensity, tenderness or shear force values among sire breeds. No differences (P > 0.05) were detected in cooking losses, although meat from the Duroc-sired pigs cooked at a faster (P < 0.05) rate, but required longer cooking (P < 0.05) times than that from the other sire breeds. These data indicate the introduction of currently available Chinese genetics into the U.S. swine population would have little effect on the palatability of pork loin chops.     

Palatability and Appearance Traits of Beef/Pork Meat Patties

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14-day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all-beef controls (100% beef patty) for visual and palatability traits.     

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi‐step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.     

不同包装方式对冷鲜鹿肉品质的影响

用出水率、菌落总数、挥发性盐基氮及pH值为指标,研究真空热缩包装、气调包装、真空贴体包装三种不同包装方式对冷鲜鹿肉在(0±2)℃条件下品质的影响。实验结果显示,在相同的冷藏条件下,真空热缩包装的鹿肉品质最佳,保鲜效果最好,产品的保质期最长达(70 d),气调产品色泽最好但包装保质期最短(7 d)。     

Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

Meat mixtures were prepared containing pork lean and turkey lean in ratios of 0/100, 33/67, 100/0 and a constant fat content. Blends were prepared with and without a commercial seasoning-antioxidant mixture (SA) and evaluated after 0, 3, 6 or 9 days (4°C) storage or 0, 14 or 28 days (-20°C) storage. Flavor intensity scores for blends containing up to 67% turkey were not different (P > 0.05); however, 100% turkey patties had lower flavor intensity scores. Off-flavor and firmness scores were not affected by blend for products containing between 33% and 100% pork lean, while storage had no effect on off-flavor in products containing SA. Juiciness was not affected by blend or storage. Results indicate acceptable patties can be made from blends of pork and turkey containing relatively high levels of turkey.     

Effects of Electrical Stimulation on Carcass Quality and Meat Palatability Traits of Charolais Crossbred Bulls and Steers

Forty-four Charolais crossbred bulls and steers from a similar background and fed commercially were slaughtered and the right side of each carcass was electrically stimulated. Electrical stimulation reduced lean maturity scores (bulls and steers) and, for steers, lowered lean firmness scores (softer lean) and improved “heat-ring” scores. Electrical stimulation significantly improved most tenderness measurements on steaks from young bulls, but was only effective in decreasing shear force values of steaks from steers. Electrical stimulation was more effective in improving the tenderness of steaks from bulls than those from steers.     

Palatability of beef from bulls administered exogenous hormones

One-hundred and forty four weanling bulls of Angus (A, n = 48), Simmental x Hereford (SH, n = 48) and Simmental (S, n = 48) breeding were either castrated, left intact, left intact and implanted with Ralgro or left intact and implanted with Synovex S. Cattle were slaughtered after either 190, 246 or 315 days of high-energy feeding, and the right side of each carcass was electrically stimulated. Sensory analysis was conducted on longissimus dorsi steaks after 5 days aging and Warner-Bratzler shear force (WBS) was measured after 5, 10 and 15 days aging. Steers had lower (P < 0·05) WBS and more desirable sensory panel scores for juiciness, ease of fragmentation, amount of connective tissue and overall tenderness than all intact treatments. The implanting of weanling bulls with synthetic steroid hormone compounds did not make a practical improvement in beef tenderness.     

Palatability of venison from farmed and feral red deer

Venison from feral red deer has been exported from New Zealand for many years but the farming of red deer as a commercial enterprise is a recent development. Two independent evaluations, one at the Invermay Agricultural Research Centre and the other at the Meat Industry Research Institute of New Zealand, were carried out to compare the eating qualities of venison from the two sources. Venison from young male red deer raised in three environments (feral, grassfed and feedlot) was analysed for palatability differences. A significant variation (P <0.05) between venison from animals on the same feed was noted. Nevertheless, there was a significant difference (P < 0.05) between venison from feral and grassfed (farmed) deer in the oldest group of animals (27 months) when triangle tests were used. No striking differences between the three venisons in tenderness, juiciness, flavour fullness, flavour acceptability and general acceptability were detected with rating tests although highly significant differences between panelists were found.     

鹿骨胶原蛋白特性的研究

采用酸和酶提取法从鹿骨中提取酸溶性胶原蛋白（ASC）和胃蛋白酶促溶性胶原蛋白（PSC）,利用紫外扫描、傅立叶变换红外光谱、DSC、SDS-PAGE垂直电泳和氨基酸分析仪,研究了鹿骨胶原蛋白的结构、热收缩温度、相对分子量和氨基酸组成。结果表明：紫外扫描分析,鹿骨的ASC和PSC在234nm处均有强烈吸收,具有胶原蛋白的特性;红外光谱说明胶原纤维保留了大量的三股螺旋结构;经DSC测定,鹿骨的ASC和PSC热收缩温度分别为55℃和58℃。SDS-PAGE电泳显示,胶原蛋白含有3条不同的链,α1、α2和β链。氨基酸分析表明,具有典型胶原蛋白的氨基酸组成。     

不同加工方式下不同部位梅花鹿肉中氨基酸的含量分析

为研究不同加工方式下不同部位梅花鹿肉中氨基酸的含量差异及变化趋势,本研究采用阳离子交换色谱法分别测定了冻干及烘干8个不同部位鹿肉的17种水解氨基酸含量;并对两种不同加工方式下总氨基酸、必需氨基酸和呈味氨基酸含量进行了比较分析.结果表明,烘干梅花鹿肉总氨基酸含量为55.36～73.66 g/100 g;冻干梅花鹿肉总氨基...     

甘南牦牛肉质构特性分析

以甘南牦牛肉为材料,采用质地多面剖析法研究了牦牛肉成熟过程中质构特性的变化,同时,分析了牦牛肉质构各指标间的相关性.结果表明:经过7d的成熟,牦牛肉的质构指标如硬度、内聚性、弹性、咀嚼性、黏附性总体均呈下降的趋势,同时,牦牛肉的硬度与咀嚼性、内聚性呈现极显著的正相关(P＜0.01),咀嚼性与硬度、内聚性也呈现极显著的正相关(P＜0.01).     

Palatability characteristics of loin steaks from Charolais crossbred bulls and steers

Loins from 1/2-blood or 3/4- to 7/8-blood Charolais bulls (n = 60) and steers (n = 64) were obtained at 24 h post mortem from electrically stimulated sides and, at 12 days post mortem, steaks were removed and frozen. Shear force values were higher (P < 0·001) and sensory panel evaluations of tenderness and overall palatability were lower (P < 0·001) for steaks from bulls than from steers. No differences (P > 0·05) in connective tissue amount or off-flavour were detected for steaks from bulls versus steers. Significant correlations between carcass secondary sex characteristics and sensory panel evaluations of tenderness were noted, but the coefficients were not of a magnitude to be considered predictive of tenderness.     

梅花鹿胎盘免疫调节因子制备工艺

以梅花鹿鹿胎盘作为原料,制备具有生物活性的小分子活性物质--鹿胎免疫调节因子。通过正交试验优化超声功率、固液比、超声时间和丙酮量等因素,获得最优化鹿胎提取液制备工艺为超声功率400W、固液比1:2、超声时间120s、(提取液:丙酮比1:3),此条件下鹿胎提取液多肽质量浓度可达30.35mg/mL。之后,利用超滤法处理鹿胎提取液,可得到微黄色透明液体即为鹿胎免疫调节因子,主要含多肽(3.7±0.04)mg/mL、核酸(3.3±0.07)μg/mL、多糖(0.54±0.002)mg/mL,且超滤法显著优于透析法。     

Effect of Time-on-Feed on the Palatability of Rib Steaks from Steers and Heifers

Rib steaks from steers (n=326) and heifers (n=68) that were either grass-fed or fed high-concentrate diets for 30–230 days were used in palatability studies. Extending time-on-feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time-on-feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high-concentrate diet for at least 90 days.     

鹿血抗氧化肽水解条件工艺的优化

选用碱性蛋白酶、中性蛋白酶和木瓜蛋白酶在最适条件下对鹿血水解,以水解度(DH)以及水解物对DPPH·的清除率和还原能力为指标,确定碱性蛋白酶作为本次试验水解最佳用酶。并且确定碱性蛋白酶最佳水解工艺参数为:底物浓度5%,酶与底物浓度比为2%,水解时间5h。     

Palatability of Chilled and Frozen Beef Steaks

The effects of a split, split plot design, with marbling degree within USDA Choice quality grade as the whole plot, and storage system (chilled with 13 or 20 days postmortem aging or frozen with 7 or 14 days postmortem aging) and blade tenderization (once or twice) as the split plots on palatability and cooking characteristics of beef top loin (TL) and center-cut, top sirloin (TS) steaks were determined. Marbling degree within the Choice quality grade had no effect on sensory or cooking characteristics of either steak. Storing TL steaks frozen rather than chilled adversely affected flavor intensity and cooking losses. Palatability of TS steaks was much lower than for TL steaks. These data will provide the foodservice industry with more specific guidelines for product processing specifications.     

稻米食味品质的研究进展

重点概述水稻食味品质研究现状与的评价方法的研究进展,着重讨论每种评价指标和方法的特点,为建立科学评价体系和水稻品质育种的选择指标提供参考.     

Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from Grain-Finished Steers

Samples from steers fed a high-energy diet for 185 days prior to slaughter were used to compare collagen solubility and palatability of beef from youthful and mature carcasses. Carcasses representing the two maturity classes were selected specifically to have similar levels of intramuscular and subcutaneous fat, but distinctly different maturity indicators. Under the conditions of this study, maturity class had no effect on sensory properties or shear force values of cooked rib steaks. Total collagen content of samples from the longissimus muscle was higher for mature carcasses, but maturity class means for percentage of soluble collagen were not different. The relationships of these findings to preslaughter feeding regimen and collagen metabolism are discussed.     

Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System

Pork trim-finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf-life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P>0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at–2.2°C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P<0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.