introducing-an-angle-adjustable-cutting-box-for-analyzing-slice-shear

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Research indicates the fibre angle of the longissimus muscle can vary, depending upon location within a steak and throughout the muscle. Instead of using ...

Agriculture and Agri-Food Canada

The experiment was conducted to examine opportunities for enhancing pork quality through the use of post-mortem ageing when combined with different chilling regimes. Large White (LW, n=24) and DurocÃ—Large White (Duroc, n=24) barrows were slaughtered and alternate carcass sides were either conventionally or blast-chilled. The longissimus thoracis et lumborum muscle was dissected from the carcass sides (24h post-mortem) and trimmed of cover fat. Three sections (15cm length) were vacuum packaged and assigned to 2, 7 or 14days of ageing (2Â°C) randomized within muscle location. Blast-chilled meat had lower purge (P=0.009) and drip (P=0.0009) losses and higher hue (P=0.02) than conventionally chilled meat. However chilling by conventional or blast-chilling methods had no effect on sensory characteristics (P>0.1). When breeds were compared, meat from Duroc barrows had lower moisture (P<0.0001) and higher intramuscular fat content (P<0.0001), Lâˆ— (P=0.0003) and hue (P=0.007) values than LW. Overall tenderness (P=0.005), juiciness (P=0.0007) and palatability (P<0.0001), as well as flavour intensity (P<0.0001) and desirability (P<0.0001) values were higher and undesirable flavours were lower (P<0.0001) for meat from Duroc pigs, when compared with LW. Ageing increased purge loss (P<0.0001), Lâˆ— (P<0.0001), hue (P<0.0001), chroma (P<0.0001) and content of protein (P=0.002), with corresponding decreases (P<0.0001) in drip loss and moisture content. Instrumental (P<0.0001) and sensory (initial, P<0.0001 and overall, P<0.0001) tenderness increased from day 2 to 14. Therefore independent of chilling method, ageing improved quality of pork loins. Moreover ageing had greater effect on tenderness, while breed had greater effect on flavour which may be related to differences in intramuscular fat content.

Enhancing pork loin quality attributes through genotype, chilling method and ageing time.

L&#39;exp&eacute;rience a &eacute;t&eacute; r&eacute;alis&eacute;e afin d&#39;examiner les possibilit&eacute;s d&#39;am&eacute;liorer la qualit&eacute; de porc &agrave; l&#39;aide de post-mortem vieillissement lorsqu&#39;il est combin&eacute; avec diff&eacute;rents r&eacute;gimes paralysant. Pi&eacute;ride du chou (LW, n = 24) et Duroc &times; Pi&eacute;ride du chou (Duroc, n = 24) tumulus ont &eacute;t&eacute; abattus et autre carcasse c&ocirc;t&eacute;s &eacute;taient soit conventionnellement ou explosion-r&eacute;frig&eacute;r&eacute;s. Les thoracis longissimus et lumborum musculaire a &eacute;t&eacute; diss&eacute;qu&eacute; de la carcasse c&ocirc;t&eacute;s (24h post-mortem) et garnis de couvrir de graisse. Trois sections (15cm de longueur) ont &eacute;t&eacute; vide emball&eacute; et assign&eacute;s &agrave; 2, 7 ou 14 jours de vieillissement (2&deg; C) randomis&eacute;s dans emplacement de muscle. Blast-r&eacute;frig&eacute;r&eacute;e viande avait purge inf&eacute;rieure (P = 0,009) et goutte &agrave; goutte (P = 0,0009) pertes et teinte plus &eacute;lev&eacute;e (P = 0,02) que la viande r&eacute;frig&eacute;r&eacute;e conventionnellement. Cependant au froid par des m&eacute;thodes conventionnelles ou terrifiante explosion n&#39;avait aucun effet sur les caract&eacute;ristiques sensorielles (P &amp;gt; 0,1). Lorsqu&#39;ont compare des races, viande de brouettes Duroc avait l&#39;humidit&eacute; plus faible (P &lt; 0,0001) et une teneur de grasse intramusculaire (P &lt; 0,0001), L&lowast; (P = 0,0003) et hue (P = 0,007) valeurs que LW. Ensemble tendresse (P = 0,005), jutosit&eacute; (P = 0,0007) et la palatabilit&eacute; (P &lt; 0,0001), aussi bien comme saveur intensit&eacute; (P &lt; 0,0001) et qu&#39;il est souhaitable (P &lt; 0,0001) ont &eacute;t&eacute; plus &eacute;lev&eacute;es et les saveurs ind&eacute;sirables ont &eacute;t&eacute; plus faibles (P &lt; 0,0001) pour la viande de porcs Duroc, en comparaison avec LW. Vieillissement accru purge perte (P &lt; 0,0001), L&lowast; (P &lt; 0,0001), hue (P &lt; 0,0001), chroma (P &lt; 0,0001) et teneur en prot&eacute;ines (P = 0,002), avec des diminutions correspondantes (P &lt; 0,0001) en goutte &agrave; goutte l&#39;humidit&eacute; et perte de contenu. Instrumental (P &lt; 0,0001) et sensorielles (initial, P &lt; 0,0001 et globale, P &lt; 0,0001) tendresse est pass&eacute; de 2 &agrave; 14 jours. Donc ind&eacute;pendant de la m&eacute;thode de refroidissement, vieillissement am&eacute;lior&eacute; qualit&eacute; de longes de porc. Par ailleurs le vieillissement avait plus d&#39;effet sur la tendresse, alors que la race avait plus d&#39;effet sur la saveur qui peut &ecirc;tre li&eacute;e &agrave; des diff&eacute;rences de teneur en mati&egrave;re grasse intramusculaire.

Am&eacute;lioration des caract&eacute;ristiques de qualit&eacute; de longe de porc par l&#39;interm&eacute;diaire de g&eacute;notype, m&eacute;thode de refroidissement et de temps de vieillissement.

L&#39;esperimento &egrave; stato condotto per esaminare le opportunit&agrave; per migliorare la qualit&agrave; della carne di maiale attraverso l&#39;uso post-mortem invecchiamento quando combinato con diversi regimi agghiacciante. Large White (LW, n = 24) e Duroc &times; Large White (Duroc, n = 24) tumuli sono stati macellati e carcassa alternativo lati erano o convenzionalmente o blast-refrigerati. Il longissimus thoracis et muscoli dei lombi &egrave; stato sezionato dalla carcassa lati (24h post-mortem) e guarniti di coprire grasso. Tre sezioni (15cm di lunghezza) erano vuoto confezionato e assegnate a 2, 7 o 14gg di invecchiamento (2&deg; C) randomizzati entro posizione muscolare. Blast-refrigerati carne ha avuto spurgo inferiore (P = 0.009) e gocciolamento (P = 0,0009) perdite e tonalit&agrave; maggiore (P = 0.02) rispetto a carne refrigerata convenzionalmente. Tuttavia agghiacciante dai metodi convenzionali o abbattimento ha avuto alcun effetto sulle caratteristiche sensoriali (P &amp;gt; 0.1). Quando sono stati confrontati razze, carne da tumuli Duroc aveva bassa umidit&agrave; (P &lt; 0,0001) e maggiore contenuto di grasso intramuscolare (P &lt; 0,0001), L&lowast; (P = 0,0003) e tonalit&agrave; (P = 0.007) valori di LW. Tenerezza generale (P = 0,005), succosit&agrave; (P = 0,0007) e appetibilit&agrave; (P &lt; 0,0001), cos&igrave; come intensit&agrave; di sapore (P &lt; 0,0001) e desiderabilit&agrave; (P &lt; 0,0001) i valori erano pi&ugrave; alti e sapori indesiderati erano inferiori (P &lt; 0.0001) per carni di suini Duroc, quando confrontato con LW. Invecchiamento aumentata perdita di spurgo (P &lt; 0,0001), L&lowast; (P &lt; 0,0001), hue (P &lt; 0,0001), chroma (P &lt; 0,0001) e contenuto di proteine (P = 0.002), con corrispondente diminuzione (P &lt; 0,0001) in perdita e umidit&agrave; contenuto a goccia. Strumentale (P &lt; 0,0001) e sensoriali (initial, P &lt; 0,0001 e globale, P &lt; 0,0001) tenerezza aumentato dal 2 al 14 &deg; giorno. Pertanto indipendente del metodo di refrigerazione, invecchiamento migliorata qualit&agrave; dei lombi di maiale. Invecchiamento inoltre ha avuto maggiore effetto sulla tenerezza, mentre la razza ha avuto maggiore effetto sul sapore che possa essere correlate a differenze nel contenuto di grasso intramuscolare.

Miglioramento attributi di qualit&agrave; lonza di maiale attraverso il genotipo, agghiacciante Metodo e tempo di invecchiamento.

El experimento se realiz&oacute; para examinar oportunidades para mejorar la calidad de la carne de cerdo mediante el uso de envejecimiento cuando se combina con diferentes reg&iacute;menes escalofriantes post mortem. Large White (LW, n = 24) y Duroc x Large White (Duroc, n = 24) carretillas fueron sacrificadas y canal alterno lados eran convencionalmente o r&aacute;faga fr&iacute;a. Longissimus thoracis et muscular lumbar fue disecada de la canal lados (24h post-mortem) y recortado de cubierta de grasa. Tres secciones (15cm de longitud) fueron envasados y asignado a 2, 7 &oacute; 14 d&iacute;as de crianza (2&deg; C) al azar en lugar de m&uacute;sculo. Carne enfriada explosi&oacute;n ten&iacute;a Purga inferior (P = 0,009) y goteo (P = 0.0009) p&eacute;rdidas y tonalidad mayor (P = 0,02) que la carne enfriada convencionalmente. Sin embargo escalofriante por m&eacute;todos convencionales o escalofriante de explosi&oacute;n no tuvo efecto sobre las caracter&iacute;sticas sensoriales (P &gt; 0.1). Cuando se compararon las razas, carne de carretillas de Duroc tuvo menor humedad (P &lt; 0.0001) y mayor contenido de grasa intramuscular (P &lt; 0.0001), L&lowast; (P = 0.0003) y tono (P = 0.007) valores que LW. Ternura total (P = 0,005), jugosidad (P = 0.0007) y palatabilidad (P &lt; 0.0001), as&iacute; como sabor intensidad (P &lt; 0.0001) y conveniencia (P &lt; 0.0001) valores fueron superiores y sabores indeseables fueron menores (P &lt; 0.0001) para la carne de cerdo Duroc, comparado con el LW. Envejecimiento creciente p&eacute;rdida de purga (P &lt; 0.0001), L&lowast; (P &lt; 0.0001), tono (P &lt; 0.0001), croma (P &lt; 0.0001) y contenido de prote&iacute;na (P = 0.002), con la correspondiente disminuci&oacute;n (P &lt; 0.0001) en contenido de humedad y p&eacute;rdida del goteo. Instrumental (P &lt; 0.0001) y sensorial (inicial, P &lt; 0.0001 y sobre todo, P &lt; 0.0001) sensibilidad aument&oacute; desde el d&iacute;a 2 a 14. Por lo tanto independiente de refrigeraci&oacute;n m&eacute;todo, envejecimiento de la mejora de la calidad de lomo de cerdo. Adem&aacute;s del envejecimiento ten&iacute;a mayor efecto sobre la ternura, mientras que la raza tuvo mayor efecto sobre el sabor que puede deberse a diferencias en el contenido de grasa intramuscular.

Mejora de atributos de calidad de lomo de cerdo a trav&eacute;s de genotipo, m&eacute;todo de refrigeraci&oacute;n y tiempo de envejecimiento.

Presumably, dry-ageing enhances flavour attributes of meat by surface desiccation to increase and modify fatty acid content and other organoleptic molecules. However information regarding dry-ageing of fresh pork is limited. To examine the effects of dry-ageing on pork quality, Large White (LW, n = 24) and Large White Ã— Duroc (Duroc, n = 24) barrows were slaughtered and three longissimus thoracis et lumborum sections from each side of the carcass were wet or dry-aged for 2, 7 or 14 d. Dry-aged meat had lower (P < 0.001) moisture and higher (P < 0.001) protein content due to higher purge losses (P < 0.001) when compared with wet aged meat. However no dry-ageing effect (P > 0.05) was observed on sensory characteristics. The increase in the duration of ageing decreased moisture content and drip loss and increased (P < 0.001) protein content, purge loss and L*, chroma and hue values. These changes were more accentuated in dry-aged meat (P < 0.01). Days of ageing dependent increases (P < 0.001) were observed for instrumental and sensory tenderness and juiciness in both ageing types. Moreover, meat from Duroc barrows had lower (P < 0.001) moisture and protein content, and higher (P < 0.01) fat content, L* and hue values. Instrumental and sensory tenderness, juiciness and flavour were higher (P < 0.01) in meat from Duroc than LW barrows. Increases (P < 0.01) in flavour intensity and decreases in off-flavour of meat from LW barrows were greater (P < 0.05) in d 7 than in d 14. Therefore the duration of ageing affected most quality and sensory characteristics, while the changes to quality attributes of dry versus wet-aged pork were attributable to the differences in shrink losses in the present study.

Effects of dry-ageing on pork quality characteristics in different genotypes.

Vraisemblablement, sec-vieillissement am&eacute;liore les attributs de la saveur de la viande par dessiccation surface d&#39;augmenter et de modifier la teneur en acides gras et autres mol&eacute;cules organoleptiques. Cependant informations concernant sec-vieillissement de porc frais est limit&eacute;e. Pour examiner les effets du vieillissement-sec sur la qualit&eacute; de porc, Pi&eacute;ride du chou (LW, n = 24) et la pi&eacute;ride du chou &times; Duroc (Duroc, n = 24) ch&acirc;tr&eacute;s ont &eacute;t&eacute; abattus et trois longissimus thoracis et lumborum des sections de chaque c&ocirc;t&eacute; de la carcasse &eacute;taient mouill&eacute;es ou sec-&acirc;ge des viandes de d. sec 2, 7 ou 14 avait plus bas (P 0,001 &lt;) l&#39;humidit&eacute; et plus &eacute;lev&eacute; (P 0,001 &lt;) teneur en prot&eacute;ines en raison des pertes sup&eacute;rieures &agrave; purge (P 0,001 &lt;) comparativement aux viandes &acirc;g&eacute;es humide. effet Cependant ne dry-ageing (P &gt; 0,05) a &eacute;t&eacute; observ&eacute;e sur les caract&eacute;ristiques sensorielles. L&#39;allongement de la dur&eacute;e de vieillissement diminue la perte d&#39;humidit&eacute; contenu et goutte &agrave; goutte et augmente (P &lt; 0,001) prot&eacute;ine contenu, purger la perte et les valeurs L *, saturation et teinte. Ces changements ont &eacute;t&eacute; plus accentu&eacute;es dans la viande sec (P &lt; 0,01). Jours de vieillissement d&eacute;pendant augmente (P &lt; 0,001) ont &eacute;t&eacute; observ&eacute;es pour la tendresse instrumental et sensoriel et jutosit&eacute; dans les deux types de vieillissement. En outre, viande de brouettes Duroc avait plus bas (P 0,001 &lt;) l&#39;humidit&eacute; et la prot&eacute;ine contenu et plus &eacute;lev&eacute; (P 0,01 &lt;) fat content, L * et la teinte des valeurs. Tendresse instrumental et sensoriel, juteux et la saveur sont plus &eacute;lev&eacute;s (P &lt; 0,01) dans la viande de Duroc que barrows LW. Augmente (P &lt; 0,01) en saveur, intensit&eacute; et une diminution de go&ucirc;t de la viande de brouettes LW &eacute;tait sup&eacute;rieure (P 0,05 &lt;) en r&eacute; 7 que dans d 14. Par cons&eacute;quent la dur&eacute;e de vieillissement affect&eacute; la plupart qualit&eacute; et caract&eacute;ristiques sensorielles, tandis que les modifications apport&eacute;es aux attributs de qualit&eacute; de sec versus wet &acirc;ge porc &eacute;taient attribuables aux diff&eacute;rences de r&eacute;tr&eacute;cissement les pertes dans la pr&eacute;sente &eacute;tude.

Effects of dry-ageing sur les caract&eacute;ristiques de qualit&eacute; du porc dans les diff&eacute;rents g&eacute;notypes.

Presumibilmente, secco-invecchiamento esalta gli attributi di sapore di carne da essiccazione superficiale per aumentare e modificare il contenuto di acidi grassi e di altre molecole organolettiche. Tuttavia informazioni riguardo secco-invecchiamento di maiale fresca &egrave; limitato. Per esaminare gli effetti dell&#39;invecchiamento secco sulla qualit&agrave; di carne di maiale, Large White (LW, n = 24) e Large White &times; Duroc (Duroc, n = 24) tumuli sono stati macellati e tre longissimus thoracis et sezioni dei lombi da ogni lato della carcassa sono state bagnate o dry-aged per carne d. Dry-aged 2, 7 o 14 era inferiore (P 0.001 &lt;) umidit&agrave; e superiore (P 0.001 &lt;) contenuto proteico a causa di perdite di spurgo superiore (P 0.001 &lt;) se confrontato con carne all&#39;et&agrave; bagnato. effetto tuttavia non secco-invecchiamento (P &amp;gt; 0.05) &egrave; stata osservata sulle caratteristiche sensoriali. L&#39;aumento della durata dell&#39;invecchiamento diminuita perdita di contenuto e goccia di umidit&agrave; e aumentato (P &lt; 0.001), contenuto proteico di spurgo perdita e valori L *, croma e tinta. Questi cambiamenti erano pi&ugrave; accentuati in dry-aged carne (P &lt; 0,01). Giorni di invecchiamento dipendente aumenta (P &lt; 0.001) sono stati osservati per sensoriale e strumentale di tenerezza e succosit&agrave; in entrambi i tipi di invecchiamento. Inoltre, carne da tumuli Duroc era inferiore (P &lt; 0.001) umidit&agrave; e proteine contenute e maggiore (P &lt; 0,01) grasso valori contenuti, L * e tonalit&agrave;. Tenerezza strumentale e sensoriale, succosit&agrave; e sapore erano pi&ugrave; elevati (P &lt; 0.01) in carne da Duroc a tumuli LW. Aumenta (P &lt; 0,01) nel sapore erano una maggiore intensit&agrave; e diminuisce in off-sapore di carne da tumuli LW (P &lt; 0.05) in d 7 rispetto nel d 14. Pertanto la durata di invecchiamento interessato la maggior parte delle qualit&agrave; e caratteristiche organolettiche, mentre le modifiche agli attributi di qualit&agrave; del secco versus bagnato-aged maiale erano attribuibili a differenze nel ridurre le perdite nel presente studio.

Effetti di secco-invecchiamento caratteristiche qualit&agrave; maiale in differenti genotipi.

Presumiblemente, seco-envejecimiento realza atributos del sabor de la carne por desecaci&oacute;n superficial para aumentar y modificar el contenido de &aacute;cidos grasos y otras mol&eacute;culas organol&eacute;pticas. Sin embargo informaci&oacute;n sobre envejecimiento en seco de carnes frescas de cerdo es limitada. Examinar los efectos del envejecimiento en seco en la calidad de la carne de cerdo, Large White (LW, n = 24) y Large White x Duroc (Duroc, n = 24) carretillas fueron asesinadas y tres longissimus thoracis et lumbar secciones de cada lado de la canal fueron mojadas o seco-edad para carne de 2, 7 &oacute; 14 d. seco edad inferior hab&iacute;a (P &lt; 0.001) humedad y mayor (P &lt; 0.001) proteico debido a p&eacute;rdidas de purga superiores (P &lt; 0.001) comparados con carne de mojado. efecto sin Embargo no seco-envejecimiento (P &gt; 0.05) fue observado en las caracter&iacute;sticas sensoriales. El aumento en la duraci&oacute;n del envejecimiento disminuy&oacute; la p&eacute;rdida de contenido y goteo de la humedad y aument&oacute; (P &lt; 0.001) contenido en prote&iacute;nas, purgar la p&eacute;rdida y los valores de L *, croma y hue. Estos cambios se acent&uacute;an m&aacute;s en carne seca-edad (P &lt; 0.01). D&iacute;as de envejecimiento aumenta dependiente (P &lt; 0.001) observaron con instrumental y sensorial de terneza y jugosidad en ambos tipos de envejecimiento. Por otra parte, la carne de carretillas de Duroc tuvo inferior (P &lt; 0.001) humedad y prote&iacute;na contenida y mayor (P 0.01 &lt;) valores de contenido, L * y el tono de la grasa. Instrumental y sensorial de la ternura, jugosidad y sabor fueron mayores (P 0.01 &lt;) en carne de Duroc de carretillas de LW. Aumenta (P 0.01 &lt;) sabor intensidad y disminuciones en el sabor de la carne de las carretillas de LW fueron mayores (P &lt; 0.05) en d 7 que en d 14. Por lo tanto la duraci&oacute;n del envejecimiento hab&iacute;a afectado m&aacute;s calidad y las caracter&iacute;sticas sensoriales, mientras que los cambios a los atributos de calidad del seco versus edad mojado cerdo eran atribuibles a las diferencias en reducir las p&eacute;rdidas en el presente estudio.

Article	Year
Enhancing pork loin quality attributes through genotype, chilling method and ageing time. Meat science\| PubMed ID: 20416685	2009
Effects of dry-ageing on pork quality characteristics in different genotypes. Meat science\| PubMed ID: 21195561	2011

Ivy L. Larsen

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