Article
Food Science & Technology
Evelyn Rangel dos Santos, Ana Maria Bridi, Caio Abercio da Silva, Amauri Alcindo Alfieri, Juliana Torres Tomazi Fritzen, Daniela Kaizer Terto, Edmara Rodrigues Correia
Summary: Boars have better meat quality compared to immunocastrated male pigs, with higher expression of calpain-1 gene and lower calpastatin gene expression.
Article
Food Science & Technology
Taylor N. Nethery, Dustin D. Boler, Bailey N. Harsh, Anna C. Dilger
Summary: The study found that increasing cooking rate leads to a decrease in shear force values of pork chops regardless of the degree of doneness. However, the impact of increased cooking rate on tenderness is limited. Cooking rate only explains a small percentage of the variability in tenderness of pork chops, while cooking loss has the largest impact on tenderness variability.
Article
Engineering, Chemical
Zoltan Repas, Jozsef Prokisch, Zoltan Gyori, Peter Sipos
Summary: This study investigates the preparation parameters of freeze-dried meat for fast rehydration and restoration of original tenderness in low-temperature environments. The results show that with proper preparation, meat can be quickly rehydrated and restored to ideal tenderness within a short period of time.
Article
Food Science & Technology
Marcos Claudio S. Virtuoso, Anahid Hosseini, Jennifer L. Aalhus, Manuel Juarez, Heather L. Bruce, Changxi Li, John A. Basarab, Tiago S. Valente, Graham Plastow
Summary: Genetic parameters were estimated for various meat quality traits in commercial beef cattle. Heritability estimates were moderate for tenderness, palatability, and off-flavor, while other sensory traits had negligible or low heritabilities. Objective traits such as pH, intramuscular fat, and shear force had moderate heritability estimates. Genetic correlations between days for sensory traits were generally positive and high. The findings suggest that genetic selection based on objectively measured traits can improve meat quality and consumer satisfaction.
Article
Food Science & Technology
Jade V. Cooper, Surendranath P. Suman, Katelyn S. Burdick, Peter Sutovsky, Steven M. Lonergan, Carol L. Lorenzen
Summary: The objective of this study was to determine the relationship between myoglobin and beef color with calpain-1 abundance and tenderness. The results showed a potential association between myoglobin concentration, meat color, tenderness, and calpain-1 abundance.
Article
Food Science & Technology
Welder Baldassini, Marcelo Coutinho, Gregori Rovadoscki, Bruna Menezes, Murilo Tagiariolli, Juliana Torrecilhas, Julia Leonel, Guilherme Pereira, Rogerio Curi, Otavio Machado Neto, Luis Artur Chardulo
Summary: This study compared the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. The results showed that PS improved the sensory tenderness of Nellore bulls and Brangus heifers. Moreover, PS method allowed for a reduction in aging time and could meet the demand of consumer markets for a certain level of eating quality.
Article
Food Science & Technology
Pablo Augusto de Souza Fonseca, Tim Caldwell, Ira Mandell, Katharine Wood, Angela Canovas
Summary: The aim of this study was to identify the genetic contribution pattern to meat tenderness at different post-mortem periods, and candidate genomic regions associated with tenderness were discovered. The results showed that proteolysis related processes had the largest contribution to tenderness before 14 days post-mortem, while body composition characteristics in later stages also influenced meat tenderness.
Article
Food Science & Technology
Ellies-Oury Marie-Pierre, Grossiord Benoit, Denayrolles Muriel, Papillon Sandrine, Sauvant Patrick, Hocquette Jean-Francois, Aussems Emmanuel
Summary: This study investigated the kinetics of muscle properties during ageing, aiming to propose an optimal duration for dry-ageing that balances between quality and meat weight loss reduction. The results showed changes in dry matter content, pH, color indices, and iron content with increasing ageing duration. Muscle tenderness decreased up to 35-days ageing, but cooking homogenized the tenderness of the samples regardless of ageing duration.
Article
Food Science & Technology
Julia Bogdanowicz, Monika Modzelewska-Kapitula, Ireneusz Bialobrzewski, Waclaw Mozolewski
Summary: The study found that the glycogenolysis and fragmentation of myofibrillar proteins in the semitendinosus muscle of different cattle crossbreeds were similar, while the ageing time and beef texture were related. The results suggest that beef obtained from CHx was more predestined to short ageing, while LMx required longer ageing to achieve good tenderness.
Article
Engineering, Chemical
Konan Charles Aimeric N'Gatta, Alain Kondjoyan, Raphael Favier, Jason Sicard, Jacques Rouel, Dominique Gruffat, Pierre-Sylvain Mirade
Summary: This study investigated the effects of combining tumbling and sous-vide cooking on the tenderness, cooking losses, and color of bovine Semitendinosus muscles. Tumbling pre-treatment resulted in lower shear forces and cooking losses. Cooking at 60 degrees Celsius showed the best compromise between tenderness and cooking losses.
Article
Food Science & Technology
Michelle N. LeMaster, Robyn D. Warner, Surinder S. Chauhan, Darryl N. D'Souza, Frank R. Dunshea
Summary: This meta-regression analysis aimed to investigate the relationship between fibre type cross-sectional area (CSA) and frequency (%) and meat quality traits, specifically tenderness. The results showed that only pH, WBSF, and drip loss were significantly associated with fibre type frequency and CSA (p < 0.05). When limited to pork analysis, it was found that frequency of type I fibres was associated with decreased drip loss, increased cook loss, decreased lightness (L*), and increased sensory tenderness, while frequency of type IIb fibres was associated with increased drip loss (p < 0.05). Additionally, CSA of type I and IIb fibres was correlated with color traits of lightness and redness (p < 0.05). Further research should focus on different breeds and muscles to enhance understanding of the effects of fibre type frequency and CSA on meat quality.
Article
Food Science & Technology
Reagan N. Cauble, Jase J. Ball, Virginia E. Zorn, Tristan M. Reyes, Madison P. Wagoner, Madison M. Coursen, Barry D. Lambert, Jason K. Apple, Jason T. Sawyer
Summary: The quality characteristics of fresh pork ham muscles were evaluated after cooking to different internal temperatures. The study found differences in color, cooking losses, tenderness, and pH among the different muscles at various cooking temperatures.
Article
Agriculture, Dairy & Animal Science
A. Onopiuk, A. Szpicer, G. Pogorzelski, A. Wierzbicka, A. Poltorak
Summary: The impact of exogenous cysteine proteases on beef tenderness from Holstein-Friesian x Limousin multibreed muscles with varying collagen content was investigated in this study. The results showed that cysteine protease could reduce shear force and increase beef tenderness without affecting water holding capacity or color.
Article
Chemistry, Applied
Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, Apiradee Uthairatanakij
Summary: The study demonstrated that enzymatic hydrolysis catalyzed by bromelain can improve the sensory and physicochemical properties of pork in restructuring technology, with 0.05% bromelain showing lower cooking losses at 0, 3, and 6 minutes, but the 0.1% bromelain-treated samples had higher protein and collagen contents.
Article
Food Science & Technology
Qin Ouyang, Lihua Liu, Muhammad Zareef, Li Wang, Quansheng Chen
Summary: A portable visible and near-infrared (Vis-NIR) spectroscopy system was developed to assess pork cooking loss rate, comparing spectra from frozen and thawed pork. Partial least square (PLS) was used to predict cooking loss rate after selecting characteristic variables using four different algorithms. The results showed that the competitive adaptive reweighted sampling PLS (CARS-PLS) models had higher prediction results for both frozen and thawed pork spectra. The method has the potential to predict frozen pork quality without thawing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)