2 edition of effect of certain chemical agents upon the post mortem tenderization of chicken muscle. found in the catalog.
effect of certain chemical agents upon the post mortem tenderization of chicken muscle.
Written in English
|Other titles||Post mortem tenderization of chicken muscle.|
|The Physical Object|
|Pagination||v, 24 leaves,|
|Number of Pages||24|
X Fernandez, J Culioli, R Gueblez, Relationship between rate of post mortem pH fall and ageing of Longissimus muscle in pietrain pigs, Journal of the Science of Food and Agriculture, /jsfa, 65, 2, (), (). The effect of marination and different cooking methods (microwave,roasting, boiling, and frying) on the chemical composition, quality characteristics (i.e., PH value, meat color (L*, a*, and b*), cooking loss, water holding capacity(WHC), andMicrostructure characteristics (i.e.,myofibril of pectoralis major) of chicken breast meat were analysed.
Post-mortem muscle proteolysis and meat tenderness. Connective tissue provides the support at a number of levels via the endomysium, perimysium or epimysium and maintains the integrity of the contractile apparatus made up of myofibrillar proteins such as actin and myosin and important associated proteins such as titin and nebulin. There are two main sorts of enzyme involved, cathepsins and calpains, of which, at least in red meat species and poultry, the calpains are thought to be more important. However, cathepsins may be more important in the post-mortem degradation of fish muscle and possibly in the tenderization that occurs in meat kept at high temperatures.
An important functional property of transglutaminase is the ability to induce gelation in meat foods. The gelation resulted from protein aggregation in food is highly related to the enzymes reactions as well as the biological activities of some additives .The TGase catalyses the interconnections of myofibrils, improves the gel elasticity of meat protein, and forms a protein-rotein . To determine the structural change involved in the post-mortem tenderization of fish muscle, histological study was performed for yellowtail, flatfish, red sea bream, and tiger puffer. After decapitation, each fish was stored at 5°C and the change in breaking strength was measured.
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The history of the development if the modern meat type chicken, the form and function of its muscles, the factors that determine muscle growth and their effects on meat quality are all described.
Past studies tend to have been concentrated on the processes occuring in mammalian tissue and those mainly on beef, with little attention being Cited by: postmortem storage on muscle structure and tenderness, and (3) the role of the calpain proteolytic system in post-mortem tenderization.
The importance and value of meat tenderness Tenderness has been repeatedly reported as the most important quality attribute of meat (Huﬀman et al., ; Miller et al., ). However, surveys of beef. Post-mortem changes in chicken muscle: some key biochemical processes involved in the conversion of muscle to meat: The cell reaches a certain maximum synthesis capacity.
To grow beyond this maximum synthesis capacity the cell has to decrease it degradation. The slowest growing lines showed the fastest post mortem meat tenderization Cited by: 7. can have a profound effect upon the metabolism of the muscle (Marsh, ) and it is most likely the effect of this temperature on muscle metabolism that governs the rate and extent of shortening.
Temperature of the muscle during the pre- and post-rigor phase can have a profound effect upon the metabolism of the muscle (Marsh, ) and it is most likely the effect of this temperature on muscle metabolism that governs the rate and extent of shortening that is seen at various temperature 1 (Hertzman, Olsson, & Tornberg, ) illustrates an excellent example of Cited by: Koui Takahashi, Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization, Meat Science, /(96).
Immediately after slaughter, changes occur in the muscle of an animal. These changes, like the changes in milk and eggs, can be retarded by method of handling and are brought about by enzymes and microorganisms, and by chemical and physical means which alter the structure and chemical composition of the meat.
Muscle in the living animal is (1) pliant, soft, gel-like, yet somewhat. Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences.
Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc.
Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off. Influence of ante- and post-mortem handling practices on properties of muscle which are related to tenderness.
In: Proceedings Meat Tenderness Symposium, Campbell Soup Co., Camden, New Jersey. Beutler, E., O. Duron and B. Kelly, Thirdly, we determined the effect of a calcium or zinc infusion on LTL sarcomere length during post-mortem storage. Pre-rigor treatment of meat with CaCl 2 may (Morgan, Miller, Mendez, Hale.
Tenderizing. Tenderization is a mechanical process used in the manufacture of cooked ham, which produces cuts in the muscle that break the structure of the connective tissue and puncture the brine collection areas between muscles, facilitating brine distribution and increasing the extraction surface.
DIAGNOSTIC POULTRY POST- MORTEM EXAMINATION IN AVIAN MEDICINE Presented at the Faculty of Veterinary Medicine Seminar, Department of Veterinary Pathology, Microbiology and Parasitology, held on 5th August, by Philip N. Nyaga, Lilly C.
Bebora, Paul G. Mbuthia, Lucy W. Njagi and Peter K. Gathumbi, 1 Poultry workshop 06/08/ Upon rigor onset, muscle elasticity decreases, and at its completion, the tissue reaches its maximum toughness.
The rate and extent of meat tenderization are known to be highly variable. Optimum tenderness can thus be reached within a few hours in chicken and turkey breast muscles, but the same process needs up to 4–6 days in pork and lamb.
The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle.
agent has a synergistic effect on microbial reduction. during post-mortem. • Post-slaughter factors- rigor mortis, post mortem, glycolysis, ageing, pH, chilling and freezing, cooking affect tenderness.
Methods to tenderize meat 1. NATURAL 2. ARTIFICIAL 1. MECHANICAL METHODS 2. CHEMICAL METHOD 3. ELECTRICAL SIMULATION 5. Natural tenderization 6.
Post-mortem tenderization of chicken meat is not related to changes in connective tissue but must be ascribed to some other fraction (or fractions) of muscle tissue. View Show abstract. These enzymes require specific conditions (e.g.; temperature, pH) for optimal activity.
If these conditions could be controlled in meat, improving meat tenderness can be achieved (GOLL et al., ). The purpose of this study was to determine the effect of controlled post-mortem aging on the tenderness of chicken breast fillet.
A major emphasis. Some protein changes during post-mortem tenderization in poultry meat. Food Sci. Inositol and free sugars in chicken muscle post-mortem. Food Sci.
Lorenz, Effects of processing and cooking on certain nutrients in fowl. Agri. Exp. Station Res. Bull.
Muscle was stored at four different temperatures (2°, 16°, 25° and 37°), corresponding to three types of post-mortem muscle shortening: cold, minimal and high temperature. The R value is a measure of adenosine triphosphate (ATP) depletion. Thus, differences in die R value between muscles of die same age post-mortem indicate differences in die rate of post-mortem glycolysis, hi broiler P.
major muscles, it typically increases from about immediately post-mortem to about after 6 to 8 h (Papa and Fletcher. Introduction. Tenderness of chicken breast is the most important factor related to overall sensory attributes (Cavitt et al., ), the several ways to improve the tenderness has been extensively l tenderizing method can be largely categorized as chemical and physical tenderization.
As a result of the post-mortem decrease of ATP, the energy required for normal functioning of the ion pumps is depleted, the concentration of Ca 2+ ions released in the sarcoplasm cannot be reduced, and consequently, the muscle remains contracted.
This condition is known as post-mortem stiffness or rigor mortis (Gregory and Grandin ).Ali Asghar, N. T. M. Yeates, R. S. Hannan, The mechanism for the promotion of tenderness in meat during the post‐mortem process: A review, C R C Critical Reviews in Food Science and Nutrition, /, 10, 2, (), ().