• Title, Summary, Keyword: drip loss

Search Result 269, Processing Time 0.049 seconds

Blood haematology, muscle pH and serum cortisol changes in pigs with different levels of drip loss

  • Koomkrong, Nunyarat;Boonkaewwan, Chaiwat;Laenoi, Watchara;Kayan, Autchara
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.30 no.12
    • /
    • pp.1751-1755
    • /
    • 2017
  • Objective: An experiment was conducted to study the blood haematology, muscle pH, and serum cortisol changes in pigs with different levels of drip loss. Methods: Two groups (low and high) of 20 animals were selected from 100 pigs based on drip loss. All [$Duroc{\times}(Large\;White{\times}Landrace)$] pigs were slaughtered according to standard slaughtering procedures. At exsanguinations, blood samples were taken for the haematological parameters and serum cortisol analysis. The muscle samples were taken from longissimus dorsi muscle to evaluate the muscle pH and drip loss. Results: Haematological parameters of low drip loss group showed higher content of white blood cells and monocytes than high drip loss group (p<0.05). The low drip loss group had higher muscle pH at 45 min (p<0.05) and 24 h (p<0.001) post-mortem than the high drip loss group. However, there was no significant difference in serum cortisol levels (p>0.05). Conclusion: Drip loss is mainly affected by the muscle pH decline after slaughter and also might be affected by white blood cells and monocytes.

Quality Factors of Freshness and Palatability of Hanwoo from their Physicochemical and Sensorial Properties (한우의 이화학적, 관능적 특성을 통한 신선도와 맛의 품질 인자 설정)

  • Moon, Ji-Hye;Sung, Misun;Kim, Jong-Hun;Kim, Byeong Sam;Kim, Yoonsook
    • Food Science of Animal Resources
    • /
    • v.33 no.6
    • /
    • pp.796-805
    • /
    • 2013
  • This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and $10^{\circ}C$. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both $10^{\circ}C$ than $0^{\circ}C$. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature. As a statistical analysis result, a multiple regression equation of $Y_1=10.768-0.706X_1$ (Drip loss) with $R^2=0.87$ was obtained for freshness evaluation of Hanwoo beef. Also, multiple regression with drip loss ($X_1$) and TVC ($X_5$) increased the coefficient of determination for sensorial palatability ($Y_2$) to $R^2=0.95$ with a regression equation of $Y_2=9.702-0.438X_1(Drip\;loss)-0.232X_5(TVC)$.

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

  • Zhang, Muhan;Wang, Daoying;Geng, Zhiming;Sun, Chong;Bian, Huan;Xu, Weimin;Zhu, Yongzhi;Li, Pengpeng
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.30 no.1
    • /
    • pp.94-99
    • /
    • 2017
  • Objective: The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods: The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results: Based on the data, chicken breast muscles were segregated into low (drip loss${\leq}5%$), intermediate (5%${\geq}9.5$) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05). Conclusion: Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.

Effects of Carcass Treatments on Sarcomere Length, Drip Loss and Protein Solubility of Porcine Longissimus Muscle (사후 도체처리가 돈육 등심근의 근절길이와 육즙감량 및 단백질 용해성에 미치는 영향)

  • 강근호;이정일;주선태;박구부
    • Food Science of Animal Resources
    • /
    • v.21 no.3
    • /
    • pp.192-199
    • /
    • 2001
  • The objective of this study was to investigate the effects of hot- and cold-boning on sarcomere length, drip loss and protein solubility of post-rigor porcine longissimus muscle. A total of ten pigs(borrow, 100$\pm$5 kg) were randomly selected at a commercial plant and the carcasses were split in half after slaughter. The longissimus muscle of the left side was dissected and chilled at 0$^{\circ}C$ after trimming of subcutaneous fat whereas the right side carcasses were served for cold-boning after chilling for 24 hrs. The temperature, pH and sarcomere length of porcine longissimus muscle were measured at postmortem 1, 3, 6, 12 and 24 hours. Drip loss, cooking loss, Minolta L*a*b*, shear force and protein solubility were measured at postmortem 24 hrs. The pH of cold-boning samples was rapidly decreased whereas temperature and sarcomere length of hot-boning samples were rapidly decreased during 24 hrs of chilling. Hot-boning muscles showed significantly (P<0.05) higher pHu and shorter sarcomere compared with cold boning muscles because of cold shortening. However, there were no significant differences in drip loss, cooking loss and shear force value between hot- and cold boned samples. The samples of hot-boning showed lower Minolta L* value and higher sarcoplasmic protein solubility compared with cold boned samples. These results suggest that the pale color changing of porcine longissimus muscle could be inhibited by hot-boning due to rapid chilling of the muscle although sarcomere length could be shortened because of cold shortening. Also these results show that hot-boning of porcine carcass could have a high protein solubility without negative effects of drip loss or tenderness of porcine longissimus muscle.

  • PDF

Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters

  • Ryu, Youn-Chul;Choi, Young-Min;Kim, Byoung-Chul
    • Food Science and Biotechnology
    • /
    • v.14 no.5
    • /
    • pp.628-633
    • /
    • 2005
  • Muscle fiber characteristics were evaluated for predictability of meat quality traits using 231 crossbred pigs. Muscle $pH_{45min}$, R-value, and $pH_{24hr}$ were selected to estimate regression equation model of drip loss and lightness, although variances of coefficient estimates could only account for small part of drip loss (about 16.3 to 25.3%) and lightness (about 16.9 to 31.7%). Muscle $pH_{24hr}$ was represented to drip loss and lightness, which explained corresponding 25.3 and 31.7% of estimation in drip loss and lightness, respectively. Area percentage of type IIb fiber significantly contributed to prediction of metabolic rate and meat quality. However, equations predicting meat quality traits based on area percentage of type IIb fiber alone are less useful than ones based on early postmortem parameters. These results suggest estimated model using both metabolic properties of muscle and postmortem metabolic rate could be used for prediction of pork quality traits.

Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin

  • Watanabe, Genya;Motoyama, Michiyo;Nakajima, Ikuyo;Sasaki, Keisuke
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.31 no.6
    • /
    • pp.914-918
    • /
    • 2018
  • Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = -0.23; p = 0.07) or cooking loss (r = -0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57; p<0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.

Color and Water Holding Capacity of PSE, RSE, RFN and DFD Pork (PSE, RSE, RFN, DFD 돈육의 육색과 보수력에 관한 연구)

  • Kim, Cheon-Jei;Park, Hong-Yang;Jung, Young-Chul;Kang, Jong-Ok;Lee, Chang-Hyun;Lee, Eui-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.29 no.6
    • /
    • pp.1138-1143
    • /
    • 1997
  • This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness $(L^*-value)$ and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p<0.05). WHC measured at 24 hr postmortem were not significantly different between RSE and RFN pork (p.0.05). Drip loss (%) were significantly different among the four quality group, but cooking loss (%) of PSE, RSE and RFN pork were not significantly different, except DFD. PSE pork indicated the lowest salt soluble protein solubility. The correlation between drip loss and $L^*-value$ was r=0.61, drip loss increased with increasing $L^*-value$. Also drip loss were moderately correlated with $WHC_{4.5\;min\;p.m.}$ (r=-0.47), with $WHC_{24\;hr\;p.m.}$ (r=-0.52). When drip loss was predictable from $L^*-value$ and WHC, $L^*-value$ was superior to evaluation by WHC.

  • PDF

Rapid Thawing of Frozen Pork by 915 MHz Microwave (915 MHz Microwave를 이용한 동결 돈육의 급속 해동)

  • Lee, Jong-Kyung;Park, Ji-Yong
    • Korean Journal of Food Science and Technology
    • /
    • v.31 no.1
    • /
    • pp.54-61
    • /
    • 1999
  • A study was conducted to find a rapid thawing method which prevents excessive drip loss and local overheating. Effects of thawing methods (conventional thawing vs. 2,450 and 915 MHz microwave thawing) on thawing time, temperature profile, drip loss, water holding capacity, total color difference and total aerobes were investigated. Samples were thawed at 4, 28 and $50^{\circ}C$ in a refrigerator or an oven for the conventional thawing methods the convertional thawing methods. Power levels of 5, 10 and 15 kW were used for 915MHz microwave thawing. Cotreatment of 915 MHz microwave and convectional heating $(120^{\circ}C)$ was tested. 915 MHz microwave accelerated the thawing rate, and showed significant effects on penetration depth, drip loss, water holding capacity and total aerobes. Cotreatment of 915 MHz microwave and convection heating was appeared to be a suitable thawing process for the food industry.

  • PDF

Analysis of Disk Filter Head Losses due to the Shapes of Disk Grooves in Drip Irrigation System (점적관개용 디스크 여과기의 디스크 홈 단면 형상에 따른 수두 손실 특성 분석)

  • Jung, Seung-Yeon;Choi, Won;Choi, Jin-Yong;Kim, Maga;Lee, Yoonhee
    • Journal of The Korean Society of Agricultural Engineers
    • /
    • v.60 no.2
    • /
    • pp.25-36
    • /
    • 2018
  • Drip irrigation system is a low energy cost method which can efficiently save and supply water by dropping water slowly on the crop's root zone during crop growth. In the drip irrigation system, disk filters take an important role to physically remove impurity (inorganic and suspended organic) particles present in agricultural water which can cause emitter clogging. For the purpose, both top-and-bottom surfaces of the disk are grooved in micron size flowing from outside to inside. However, many congested flow paths in disk filter media incur higher head loss of inflow water resulting in relatively decreasing velocities depending on operation time than sand and mesh filters. Therefore, it is important to optimize the structure of disk filter in micro irrigation system. The head loss of disk filter media takes also charge of more than 60 % of total head loss in whole disk filter. This study is to find the appropriate cross-sectional shape of the disk groove to minimize the head loss by executing the experiment. The experiment used three disk filters that have similar filter body but have a half-elliptic and two kinds of triangular cross sections. The experimental results showed that the disk filter with half-elliptic cross sections of disk grooves have less head loss than the disk filter with regular triangular one.

Studies on the Thermal Stability of Free Drip Released from PSE Pork Muscle (PSE돈육 드립의 열안정성에 관한 연구)

  • 김천제
    • Food Science of Animal Resources
    • /
    • v.20 no.2
    • /
    • pp.146-151
    • /
    • 2000
  • The objective of this study was to investigate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC(differential scanning calorimetry). DSC thermogram of drip released from normal pork(NORD) was characterized by a minor peak and two major peaks with temperature maxima at $61.5^{\circ}C$, $71.7^{\circ}C$ (associated with sarcoplasmic proteins) and $84.3^{\circ}C$ (associated with protein-protein interaction and aggregation). In the denaturation temperature of drip released from PSE pork (PSED), the peak(Tmax) at $59.0^{\circ}C$ was reduced by $2.5^{\circ}C$. When the thermograms were divided into segments correponding to the three peaks, $\Delta$H2 was shown to be reduced by 10% in PSED as compared to NORD. With the decrease in the solubility of sarcoplasmic proteins in PSE muscle, there was a corresponding increase the drip loss during the storage.

  • PDF