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1

Effect of aging time on meat quality and rate of desmin and dystrophin degradation of pale, soft, exudative (PSE) and normal turkey breast muscle

100%
Wojtysiak D., Gorska M.
Folia Biologica
|
2018
|
tom 66
|
nr 2
2

The effect of cattle genotype on texture of selected muscles during post-mortem ageing

100%
Sobczak M., Lachowicz K., Kamieniecki H., Wojcik J., Gajowiecki L., Zochowska J., Zych A., Kotowicz M., Sablik P., Rzewucka E.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2005
|
tom 08
|
nr 3
Changes in textural parameters of selected muscles (m. longissimus lumborum – LL, m. semitendinosus – ST, m. semimembranosus – SM, m. biceps femoris – BF) of pure-breed cattle Charolaise (CHL) and two groups of cross breeds: Hereford×Charolaise (HEF×CHL) and Simental×Charolaise (SIM×CHL) taken on the 3rd, 7th and 12th day of post-mortem cold storage were estimated. Of the four muscles tested, the highest hardness, springiness and chewiness were found in BF, which at the same time showed the highest stringiness, perceptible of connective tissue, cooking loss, and the lowest juiciness. Post mortem ageing resulted in a reduction of hardness, springiness and cooking loss and in an increase of tenderness and purge loss. The rate and dimension of tenderization were relative to the both cattle genotype and muscle tested on the one side, and stage of tenderization on the other.
3
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Effect of post-mortem ageing, method of heating and reheating on collagen solubility, shear force and texture parameters of bovine muscles

80%
Kolczak T., Krzysztoforski K., Palka K.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 1
The muscles semitendinosus (ST) and psoas major (PM) were removed from young bull carcasses 24 h after slaughter and stored at 4°C. On the 1st, 6th, and 12th day of post-mortem ageing the chemical composition (moisture, fat, protein) and contents of total and soluble collagen were estimated. The muscle steaks were boiled at 100°C, roasted at 170°C or fried in vegetable oil at 160°C to the internal temperature of 75°C in each case. The heated muscles were stored at 4°C for 6 days and reheated in the same heating environment to the internal temperature of 60°C. In heated and reheated muscles determinations of total and soluble collagen, WB shear force measurements and texture profile analysis (TPA) were conducted. The raw PM muscle contained two times less intramuscular collagen than ST muscle. The solubility of PM muscle collagen was higher than the solubility of ST muscle collagen. During post-mortem ageing the collagen solubility of both muscles increased. In the boiled muscles the level of soluble collagen was lower than in the roasted or fried ones. During post-mortem ageing the WB shear force, TPA hardness and TPA chewiness values of both muscles decreased. At the same time of post-mortem ageing, WB shear force values were the highest for boiled, middle for roasted and the lowest for fried muscles. The roasted muscles had the highest and fried ones the lowest values of TPA hardness, whereas values of TPA chewiness were similar, independently of the heating method used. The reheating of muscles after 6 days of cold storage had no effect on the WB shear force, although their TPA hardness and TPA chewiness values increased.
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