9 results on '"thawing loss"'
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2. Utjecaj anatomske pozicije na sposobnost zadržavanja vode i mekoću konjskog mesa.
- Author
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Ana, Kaić, Žgur, S., and Potočnik, K.
- Abstract
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- Published
- 2018
3. Physical properties of the medial gluteus muscle (M. gluteus medius) of red deer (Cervus elaphus)
- Author
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Hadrović, Josipa and Kelava Ugarković, Nikolina
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colour ,pH ,BIOTEHNIČKE ZNANOSTI. Poljoprivreda (agronomija) ,thawing loss ,boja ,shear force ,kalo odmrzavanja ,meat ,cooking loss ,kalo kuhanja ,meso ,jelen obični (Cervus elaphus) ,otpor presijecanju ,red deer (Cervus elaphus) ,BIOTECHNICAL SCIENCES. Agronomy - Abstract
Cilj ovog diplomskog rada bio je utvrditi fizikalna svojstva medijalnog sapnog mišića buta (m. gluteus medius) jelena običnog (Cervus elaphus). U tu svrhu izvršeno je uzorkovanje 16 uzoraka navedenog mišića od muških jedinki na kojima je provedeno mjerenje pH vrijednosti i parametra boje mesa prema CIELAB sustavu, određivanje kala odmrzavanja i kala kuhanja te otpora presijecanju. Analizirani uzorci imali su prosječnu pH vrijednost 5,58±0,25, kalo kuhanja iznosio je 18,67%, a kalo odmrzavanja 7,36%. Prosječna početna vrijednost parametara boje iznosila je L0*=31,78±1,50, a0*=14,93±1,09 i b0*=1,88±0,88, dok su vrijednosti parametara boje nakon 60-minutne stabilizacije iznosile L60*=30,96±1,53, a60*=16,35 i b60*=4,87±0,80. Nije utvrđen značajan (p>0,05) utjecaj dobi na analizirana fizikalna svojstva, no meso starijih grla jelena bilo je tamnije, gubilo je više mesnog soka tijekom odmrzavanja te je imalo manji gubitak mase pri kuhanju. Ujedno, uzorci starijih grla jelena običnog imali su veću tvrdoću odnosno veći otpor presijecanju u odnosu na mlađa grla. The aim of this master thesis was to determine physical properties of the medial thigh muscle (m. gluteus medius) of red deer (Cervus elaphus). For this purpose, 16 samples of gluteus medius muscle were sampled from male. On muscle samples were made following analyses: pH value, colour parameters according CIELAB, cooking loss, thawing loss and shear force. Average pH value of analyzed samples was 5.58±0.25, the cooking loss was 18.67%, and the thawing loss was 7.36%. The average initial value of color parameters was L0*=31.78±1.50, a0*=14.93±1.09 and b0*=1.88±0.88, while the values of color parameters after 60-minute blooming were L60*=30.96±1.53, a60*=16.35 and b60*=4.87±0.80. No significant (p>0,05) influence of age on analyzed physical properties was found, but the meat of older red deer was darker, lost more meat juice during thawing, and had lower cooking loss. At the same time, samples of older red deer had lower tenderness i.e. greater shear force compared to younger individuals.
- Published
- 2022
4. Water-holding capacity and tenderness of 'Posavina horse' meat
- Author
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Kaić, Ana, Žgur, Silvester, Luštrek, Barbara, Širić, Ivan, Potočnik, Klemen, Mioč, Boro, and Širić, Ivan
- Subjects
Horsemeat ,Thawing loss ,Cooking loss ,Shear force ,food and beverages - Abstract
Water-holding capacity (WHC) and tenderness of meat are important attributes associated with consumer acceptance and processing technology. Poor WHC results in numerous economic losses recognizable in a lower yield, lower nutritional value of meat, and therefore lower quality of products. Tenderness is the most important attribute influencing acceptability and eating satisfaction of meat products for consumers. However, there is still a lack of knowledge about the quality traits of horse meat and the factors affecting it. Posavina horse represents the recognizable autochthonous coldblooded breed. The significant income of this breed comes from meat production. However, there is no literature data about the quality traits of Posavina horse meat and factors affecting it. Therefore, this study aimed to determine water-holding capacity (thawing loss – TL and cooking loss – CL) and tenderness (Warner-Bratzler shear force, WBSF) of Posavina horse meat considering sex, age at slaughter and aging period (14 and 28 days). The study was conducted on 12 animals of Posavina horse breed (6 males and 6 females) raised at small farms with similar husbandry practice. The average age of the animals was 18 months and ranged from six to 36 months. Muscle samples for the analysis were taken from the M. longissimus dorsi (between 6th and 8th thoracic vertebrae) of each carcass after the aging period of 14 days and 28 days. The WHC and tenderness of Posavina horse meat were analyzed using the SAS/STAT software package version 9.4. The mean values for TL, CL, and WBSF were 8.41%, 19.24%, and 26.04 N, respectively. The results showed that TL, CL, and WBSF of Posavina horse meat were not significantly affected by sex, slaughter age or aging period (p>0.05). It could be concluded that this study gave a new insight into the quality traits of Posavina horse meat which could contribute to further necessary research to complete an understanding of horse meat quality.
- Published
- 2020
5. EFFECT OF SEX, AGE AT SLAUGHTER AND AGING PERIOD ON WATER-HOLDING CAPACITY AND TENDERNESS OF MEAT OF POSAVINA HORSE BREED
- Author
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Ana Kaić, Darija Gačić, Silvester Žgur, Barbara Luštrek, Ivan Širić, and Klemen Potočnik
- Subjects
Posavina horse ,meat ,thawing loss ,cooking loss ,tenderness ,posavski konj ,meso ,kalo odmrzavanja ,kalo kuhanja ,mekoća - Abstract
Cilj ovog rada bio je utvrditi sposobnost zadržavanja vode (kalo odmrzavanja – TL i kalo kuhanja – CL) i mekoću mesa (Warner-Bratzler sila presijecanja, WBSF) posavskog konja obzirom na spol, dob pri klanju i dužinu zrenja. U istraživanje je sveukupno bilo uključeno 12 životinja (6 muških i 6 ženskih) pasmine posavski konj. Prosječna dob životinja bila je 18 mjeseci (od 6 do 36 mjeseci). Uzorci mesa potrebni za daljnju analizu izuzeti su s najdužeg leđnog mišića (M. longissimus dorsi) nakon zrenja od 14, odnosno 28 dana. Dobiveni podaci analizirani su pomoću SAS/STAT softverskog paketa verzija 9.4. Utvrđene srednje vrijednosti za TL, CL i WBSF su bile kako slijedi: 8,41%, 19,24% i 26,04 N. Rezultati istraživanja ukazuju da spol, dob pri klanju i dužina zrenja značajno ne utječu na sposobnost zadržavanja vode i mekoću mesa posavskog konja (p>0,05). Istraživanjem su dobivene nove spoznaje o kakvoći mesa posavskog konja koje bi svakako trebale pridonijeti budućim istraživanjima u svrhu potpunijeg razumijevanja kakvoće konjskog mesa., The aim of this study was to determine water-holding capacity (thawing loss – TL and cooking loss – CL) and tenderness (Warner-Bratzler shear force, WBSF) of meat of Posavina horse breed considering sex, age at slaughter and aging period. Altogether, 12 animals of Posavina horse breed (6 males and 6 females) were involved in the study. The average age of the animals was 18 months and ranged from six to 36 months. Muscle samples for the analysis were taken from the M. longissimus dorsi of each carcass after the aging period of 14 days and 28 days. Water-holding capacity and tenderness of meat of Posavina horse breed were analyzed using the SAS/STAT software package version 9.4. The mean values for TL, CL, and WBSF were 8.41%, 19.24%, and 26.04 N, respectively. The results showed that TL, CL, and WBSF of meat of Posavina horse breed are not significantly affected by sex, slaughter age or aging period (p>0.05). This study gave a new insight into the meat quality traits of Posavina horse breed which could contribute to further necessary research to complete an understanding of horse meat quality.
- Published
- 2020
6. Effect of sex on physical characteristics of wild boar meat
- Author
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Fabijanić, Nera, Šprem, Nikica, Konjević, Dean, Kelava Ugarković, Nikolina, Šostar, Zvonimir, Šikić, Sandra, Krivovlahek, Adela, and Bošnir, Jasna
- Subjects
colour ,cooking loss ,pH ,Sus scrofa ,thawing loss - Abstract
The aim of this research was to determine effect of gender on physical characteristics of wild boar meat. Animals (n=85 ; 27 male and 56 female) were harvested during drive hunt in period between November 2018 and January 2019 in the open state hunting ground ˝Prolom˝. Muscle samples (m. psoas major) were taken post mortem, vacuumed packed and stored at minus 20ºC until analyses. Physical characteristics (colour, pH, thawing loss and cooking loss) of muscle samples were determined as described by Honikel (1998). Meat colour was measured using Minolta Chromameter CR-450 (Minolta Co., Ltd., Japan) with 50-mm measurement area after 1 hour of blooming and pH was measured using pH meter S2 Food Kit (Mettler– Toledo d.o.o., Columbus, Ohio, USA). Statistical analyses were made using SAS Software V9.4 (Cary, NC, USA). Average values of meat colour parameters (L*, a*, b*) were as follows: 37.97±0.38, 21.47± 0.28, 9.33±0.21. Differences in meat colour parameters between males and females were minor (38.32±0.48 vs. 37.78±0.49 ; 21.16±0.37 vs. 21.69±0.37 ; 9.39±0.31 vs. 9.38±0.27). Average pH was 6.22±0.32 and in males was found lower (p>0.05) pH than in females (5.73±0.04 vs. 6.44±0.48). Average thawing loss was 9.58±0.44 % and was lower (p>0.05) in females than in males (9.44±0.53 vs. 10.19±0.77). Average cooking loss was 17.90±0.62 and was higher (p
- Published
- 2020
7. Freeze-Thaw and Cooking Effects on Broiler Breast Fillets with Extreme Initial L* Values.
- Author
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Galobart, J. and Moran, Jr., E. T.
- Subjects
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BROILER chickens , *THAWING , *CRYOBIOLOGY , *FROST , *OPTICAL reflection , *POULTRY - Abstract
Five hundred broiler males were grown to 56 d and processed under common terms. Front halves were deboned 24 h postmortem to obtain breast fillets, and CIELAB light reflectance was measured on the skin side of each fillet 24 h later. All fillets were bagged and frozen (-20° C) for 5 ma Then the fillets exhibiting the lowest (dark), median (normal), and highest (pale) L* values 48 h postmortem were thawed (3 d at 4°C) and cooked (internal temperature 80°C). Thawing reduced the L* value in the pale fillets and increased it in the dark ones, and cooking further increased L* value and reduced the differences in L*, a*, and b* between groups. Thawing and cooking losses were not affected by initial L* value until they were combined. Total losses increased with initial L*, which was in parallel with a lower increase in thickness after cooking. [ABSTRACT FROM AUTHOR]
- Published
- 2004
- Full Text
- View/download PDF
8. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN− allele
- Author
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Byrne, D.V., O’Sullivan, M.G., Bredie, W.L.P., Andersen, H.J., and Martens, M.
- Subjects
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PORK , *MEAT packaging , *THAWING - Abstract
Descriptive sensory profiling was carried out to evaluate warmed-over flavour (WOF) development in cooked, chill-stored and reheated pork patties derived from the meat (Musculus longissimus dorsi) of carriers (RN−/rn+) and non-carriers (rn+/rn+) of the RN− gene. Patties were oven-cooked at 150 and 170 °C and chill-stored for up to 5 days to facilitate warmed-over flavour (WOF) development. In addition, thawing losses, cooking losses, pH and TBARS were measured in the cooked pork patties. Analysis of variance (ANOVA) was used to investigate changes in the physical/chemical measurements due to the experimental design variables (storage days, cooking temperature and genotype) and multivariate ANOVA-partial least squares regression (APLSR) was used to determine relationships between the design variables and the sensory and physical/chemical data. WOF was found to involve the development of lipid oxidation derived nuance off-flavour and odour notes, e.g. rancid-like flavour and linseed oil-like odour, in association with a concurrent decrease in ‘meatiness’ as described by, e.g. cooked pork meat-like flavour. Cooking temperature was described by roasted-like and caramel-like odours and samples from carriers of the RN− gene were described as more ‘sour’ and ‘metallic’. Thawing and cooking losses were found to be significantly (P <0.05) higher in meat from carriers of the RN− gene versus non-carriers. pH was negatively related to samples from carriers of the RN− gene. However, the measured pH in RN− carriers could not be significantly ascribed as lower in non-carriers in the freshly cooked meat samples. TBARS were found to be significant (P <0.05) predictors of the sensory terms related to the lipid oxidation aspect of WOF. Moreover, TBARS were significantly (P <0.05) higher in meat from RN− gene carriers but, significantly (P <0.05) lower in meat cooked at high oven temperatures (170 °C). The former effect was postulated as related to pH and the latter as related to the antioxidant effects of Maillard reaction products developed at higher cooking temperatures. Overall, WOF, cooking temperature and genotype were differentiated as individual dimensions through sensory profiling of the meat samples and each source of variation was characterised by specific groups of sensory descriptors. Moreover, the predictive nature of thawing losses, cooking losses and TBARS was established for the effects of RN− gene, cooking temperature and WOF, respectively. [Copyright &y& Elsevier]
- Published
- 2003
- Full Text
- View/download PDF
9. La influencia de la posición anatómica sobre la capacidad de retención del agua y sobre la blandura de la carne de caballo
- Author
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Ana Kaić, Klemen Potočnik, and Silvester Žgur
- Subjects
Physics ,calo da scongelamento ,calo da cottura ,forza di taglio ,carne equina ,food.ingredient ,food ,Animal science ,kalo odmrzavanja ,kalo kuhanja ,sila presijecanja ,konjsko meso ,Horse meat ,thawing loss ,cooking loss ,shear force ,horse meat ,Wasserverlust beim Auftauen ,Wasserverlust beim Kochen ,Scherkraft ,Pferdefleisch ,merma por descongelación ,merma por cocción ,fuerza de corte ,carne de caballo - Abstract
Cilj istraživanja bio je utvrditi sposobnost zadržavanja vode (kalo odmrzavanja, kalo kuhanja) i mekoću (silu presijecanja) najdužeg leđnog mišića (LT) i polutetivastog mišića (ST) konjskog mesa izuzetih nakon uobičajene klaoničke prakse. Prosječna vrijednost kala odmrzavanja LT mišića bila je 8,65 %, dok je prosječna vrijednost kala odmrzavanja ST mišića bila 6,69 %. Prosječna vrijednost kala kuhanja LT mišića bila je 19,35 %. Znatno veća prosječna vrijednost kala kuhanja utvrđena je u ST mišiću (23,41 %). Prosječna vrijednost sile presijecanja LT mišića bila je 28,10 N. Prosječna vrijednost sile presijecanja ST mišića bila je znatno veća od one utvrđene u LT mišiću te je iznosila 45,64 N. Usporednom analizom razlika srednjih vrijednosti kala odmrzavanja, kala kuhanja i mekoće utvrđene su statistički značajne razlike između LT i ST (p, The aim of the study was to investigate water-holding capacity (thawing loss, cooking loss) and tenderness (shear force) of longissimus thoracis muscle (LT) and semitendinosus muscle (ST) of horse meat. The thawing loss value for LT muscle was 8.65%, whereas for ST muscle was 6.69%. The cooking loss for LT muscle was 19.35%, whereas for ST muscle was 23.41%. The shear force for LT muscle was 28.10 N, whereas for ST muscle was higher (45.64 N). Paired t-test analysis showed significant differences for thawing loss, cooking loss, and shear force between LT and ST muscles (p, Ziel dieser Arbeit bestand darin, das Wasserhaltevermögen (Wasserverlust beim Auftauen, Wasserverlust beim Kochen) und die Zartheit (Scherkraft) des längsten Rückenmuskels (LT) und des halbsehnigen Muskels (ST) beim Pferdefleisch zu untersuchen, deren Proben nach der üblichen Schlachtpraxis entnommen wurde. Der durchschnittliche Wert des Wasserverlusts beim Auftauen betrug beim LT Muskel 8,65%, während der durchschnittliche Wert des Wasserverlusts beim Auftauen beim ST Muskel 6,69% betrug. Der durchschnittliche Wert des Verlusts beim Kochen betrug beim LT Muskel 19,35%, während beim ST Muskel ein bedeutend höherer mittlerer Wert des Verlusts beim Kochen festgelegt wurde (23,41%). Der mittlere Wert der Scherkraft betrug beim LT Muskel 28,10 N. Der mittlere Wert der Scherkraft beim ST Muskel war mit einem Wert von 45,64 N bedeutend höher als beim LT Muskel. Bei einer vergleichenden Auswertung der mittleren Werte des Verlusts beim Auftauen, Kochen und bei der Zartheit wurden zwischen dem LT und ST Muskel beim Pferdefleisch statistisch relevante Unterschiede festgestellt (p, Lo scopo della ricerca è consistito nell'accertare la capacità di trattenere l'acqua (calo da scongelamento, calo da cottura) e la tenerezza (forza di taglio) del muscolo lunghissimo (LT) e del muscolo semitendinoso (ST) della carne equina prelevati dopo la consueta prassi di macellazione. Circa il calo da scongelamento del muscolo LT, la ricerca ha evidenziato un valore medio dell'8,65%, mentre, riguardo al calo da scongelamento del muscolo ST, ha evidenziato un valore medio del 6,69%. Circa il calo da cottura del muscolo LT, la ricerca ha evidenziato un valore medio del 19,35%. Il valore medio del calo da cottura evidenziato riguardo al muscolo ST è stato di molto maggiore (23,41%). Il valore medio della forza di taglio del muscolo LT è risultato di 28,10 N. Il valore medio della forza di taglio del muscolo ST, pari a 45,64 N, è risultato molto maggiore del valore medio registrato riguardo al muscolo LT. Mediante l'analisi comparativa delle differenze dei valori medi del calo da scongelamento, del calo da cottura e della tenerezza, sono state accertate differenze statisticamente significative tra il muscolo LT e il muscolo ST (p, El fin de esta investigación fue determinar la capacidad de retención del agua (merma por descongelación, merma por cocción) y la blandura (fuerza de corte) del músculo más largo de la espalda (LT) y el músculo ST de la carne de caballo tomadas después de la práctica habitual en el matadero. El valor medio de la merma por descongelación del músculo LT fue 8,65%, mientras el valor medio de la merma por descongelación del músculo ST fue 6,69%. El valor medio de la merma por cocción del músculo LT fue 19,35%. El valor medio de la merma por cocción del músculo ST fue considerablemente más alto, (23,41%). El valor medio de la fuerza de corte del músculo LT fue 28,10 N. El valor medio de la fuerza de corte del músculo ST fue considerablemente más alto que el valor determinado para el músculo LT y fue 45,64 N. Por el análisis comparativo de los valores medio de la merma por descongelación, de la merma por cocción y de la blandura fueron determinadas diferencias estadísticamente significantes entre los músculos LT y ST (p
- Published
- 2018
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