The tenderisation of wild boar meat using a calcium chloride, kefir, wine and pineapple marinade

• Autorzy: Zochowska-Kujawska J. , Lachowicz K. , Sobczak M.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

calcium chloride; computer image analysis; connective tissue; fibre cross sectional area; fibre shape; kefir; muscle; pineapple; sensory property; structure; tenderization; texture; wild boar meat; wine

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2010
• Tom: 13
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Zochowska-Kujawska J.

• Meat Science Department, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, K. Krolewicza 4, 71-550 Szczecin, Poland

autor

Lachowicz K.

autor

Sobczak M.

Bibliografia

• 1. Ashie I.N.A., Sorensen T.L., Nielsen P.M., 2002. Effect of papain and a microbial enzyme on meat proteins and beef tenderness. J. Food Sci. 67, 2138-2142.
• 2. Berge P., Ertbjerg P., Larsen L.M., Astruc T., Vignon X., Moller A.J., 2001. Tenderization of beef by lactic acid injected at different times post mortem. Meat Sci. 57, 347-357.
• 3. Booren A.M., Jones K.W., Mandigo R.W., Olson D.G., 1981. Effects of blade tenderization, vacuum mixing, salt addition and mixing time on binding of meat pieces into sectioned and formed beef steaks, J. Food Sci. 46, 1678-1680.
• 4. Bourne M.C., 1982. Food texture and viscosity. Academic Press, New York.
• 5. Burck H.Ch., 1975. Utrwalanie. In: Technika histologiczna [Fixation. In: Histological Technique]. PZWL, Warsaw [in Polish].
• 6. Burke R.M., Monahan F.J., 2003. The tenderisation of shin beef using a citrus juice marinade. Meat Sci. 63, 161-168.
• 7. Brooks J.C., Savell J.W., 2004. Perimysium thickness as an indicator of beef tenderness. Meat Sci. 67, 329-334.
• 8. Christensen M., Young R.D., Lawson M.A., Larsen L.M., Purslow P.P., 2004. Effect of added ^-calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fracture. Meat Sci. 66, 105-112.
• 9. Gault N.F.S., 1984. The influence of acetic acid concentration on the efficiency of marinading as a process for tenderising beef. Proc. 30th Eur. Meeting of Meat Research Workers, 184-185.
• 10. Gault N.F.S., 1985. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH. Meat Sci. 15, 15-30.
• 11. Gault N.F.S., 1991. Marinaded meat. In: Developments in meat science R. Lawrie (eds.) Elsevier Science, London.
• 12. Ionescu A., Aprodu I., Pascaru G., 2008. Effect of papain and bromelin on muscle and collagen proteins in beef meat. Ann. Univ. Dunarea de Jos of Galati Fascicle VI - Food Technol. New Ser. 9-16.
• 13. Karlsson A., Enfalt A.Ch., Essen-Gustavsson B., Lundstrom K., Rydhamer L., Stern S., 1993. Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs. J. Anim. Sci. 71, 930-938.
• 14. Klont R.E., Brocks L, Eikelenboom G., 1998. Muscle fibre type and meat quality. Meat Sci. 49, Suppl. 1. 44th Int. Congr. of Meat Science and Technology Meat Consumption and Culture. 219-229.
• 15. Kołczak T., Pospiech E., Palka K., Łącki J., 2003. Changes of myofibrillar and centrifugal drip proteins and shear force of psoas major and minor and semitendinosus muscles from calves, heifers and cows during post-mortem ageing. Meat Sci. 64, 69-75.
• 16. Koohmaraie M., 1994. Muscle proteinases and meat ageing. Meat Sci. 16, 93-104.
• 17. Koohmaraie M., Babiker A.S., Merkel R.A., Dutson, T.R., 1988. Role of Ca++-dependent proteases and lysosomal enzymes in postmortem changes in bovine skeletal muscle. J. Food Sci. 53, 1253-1257.
• 18. Koohmaraie M., Kent M.P., Shackelford S.D., Veiseth E., Wheeler T.L., 2002. Meat tenderness and muscle growth: is there any relationship. Meat Sci. 62, 345-352.
• 19. Korzeniowski W., Żmijewski T., 2000. Przydatność mięsa dzików do produkcji wędlin. [The use of wild boar meat in processing of meat product]. Konf. Nauk. Żyw. Człow. Hotelarstwo, Piekarstwo, ICE; HI 04-05, Bydgoszcz, 119-123.
• 20. Lachowicz K., Żochowska J., Sobczak M., 2004. Comparison of the texture and structure of selected muscles of piglets and boar juveniles. Pol. J. Food Nutr. Sci. 1, 13/54, 75-79.
• 21. Lawrence T.E., Dikeman M.E., Hunt M.C., Kastner C.L., Johnson D.E., 2003a. Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits. Meat Sci. 65, 967-972.
• 22. Lawrence T.E., Dikeman M.E., Hunt M.C., Kastner C.L., Johnson D.E., 2003b. Effects of calcium salts on beef longissimus quality. Meat Sci. 64, 299-308.
• 23. Lawrence T.E., Dikeman M.E., Stephens J.W., Obuz E., Davis J.R., 2004. In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle. Meat Sci. 66, 69-75.
• 24. Lawrie R.A., 1998. The conversion of muscle to meat. In: Lawrie's meat science R. Lawrie, (ed). Woodhead Publishing Limited, Cambridge.
• 25. Lewis G.J., Purslow P.P., 1991. The effect of marination and cooking on the mechanical properties of intramuscular connective tissue. J. Muscle Foods 2, 177-195.
• 26. Maher S.C., Mullen A.M., Moloney A.P., Drennan M.J., Buckley D.J., Kerry J.P., 2004. Colour, composition and eating quality of beef from the progeny of two Charolais sires. Meat Sci. 67, 73-80
• 27. McCormick R.J., 1994. The flexibility of the collagen compartment of muscle. Meat Sci. 36, 79-91.
• 28. Miller M.F., Hover L.C., Cook K.D., Guerra A.L., Huffman K.L., Tinney K.S., Ramsey C.B., Brittin H.C., Huffman L.M., 1995. Consumer acceptability of beef steak tenderness in the home and restaurant. J. Food Sci. 60, 963-965.
• 29. Monson F., Sañudo C., Sierra I., 2004. Influence of cattle breed and ageing time on textural meat quality. Meat Sci. 68, 595-602.
• 30. Offer G,. Knight P., 1988. The structural basis of water-holding in meat. Part 1: general principles and water uptake in meat processing. In: Development in meat science. R. Lawrie (ed). Elsevier Science, London.
• 31. Oreskovich D.C., Bechtel P.J., McKeith F.K., Novakofski J., Basgall E.J., 1992. Marinade pH affects textural properties of beef. J. Food Sci. 57, 305-311.
• 32. Oshima I., Iwamoto H., Nakamura Y.-N., Takayama K., Ono Y., Murakami T., Shiba N., Tabata N., Nishimura S., 2009. Comparative study of the histochemical properties, collagen content and architecture of the skeletal muscles of wild boar crossbred pigs and commercial hybrid pigs. Meat Sci. 81, 382-390.
• 33. Palka K., 2003. The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle. Meat Sci., 64, 191-198.
• 34. Pérez M.L., Escalona H., Guerrero I., 1998. Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit. Meat Sci., 48, 125-134.
• 35. Rede R., Pribisch V., Rehelic S., 1986. Untersuchungen über die Beschaffenheit von Schlachttierkörpern und Fleisch primitiver und hochselektierter Schweinerassen [The meat quality and slaughter value of primitive and selected pig breeds]. Fleischwirtschaft, 66, 898-907 [in German].
• 36. Ristic S., Zivkovic J., Anicic V., 1987. Prilog poznawanju kvaliteta mesa divljih svinja [The quality of wild boar meat]. Tehnol. Mesa, 28, 69-72.
• 37. Ruusunen M., Puolanne E., 2004. Histochemical properties of fiber types in muscles of wild and domestic pigs and the effect of growth rate on muscle fiber properties, Meat Sci. 67, 533-539.
• 38. Stanton C., Light N., 1990. The effects of conditioning on meat collagen: Part 4.The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat. Meat Sci. 27, 141-159.
• 39. Takahashi K., 1996. Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization. Meat for the Consumer. 42nd International Congress of MEAT Science and Technology. Meat Sci. 43, Suppl. 1, 67-80.
• 40. Tornberg E., 1996. Biophysical aspects of meat tenderness. Meat Sci. 43, 175-191.
• 41. Vote D.J., Platter W.J., Tatum J.D., Schmidt G.R., Belk K.E., Smith G.C., Speer N.C., 2000. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. J. Anim. Sci. 78, 952-957.
• 42. Whipple G., Koohmaraie M., 1993. Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity. Meat Sci. 33, 265-275.
• 43. Xiong Youling L., 1994. Myofibrillar proteins from different muscle fiber types: Implications of biochemical and functional properties in meat processing. Crit. Rev. Food Sci. Nutr. 34, 293-320.
• 44. Zochowska-Kujawska J., Lachowicz K., Sobczak M., Bienkiewicz G., 2010. Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area. Meat Sci. [in press].
• 45. Zochowska J., Lachowicz K., Gajowiecki L., Sobczak M., Kotowicz M., Zych A., 2005. Effects of carcass weight and muscle on texture, structure and myofibre characteristics of wild boar meat. Meat Sci. 71, 244-248.