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Yuan H. Brad Kim - One of the best experts on this subject based on the ideXlab platform.
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A new insight into meat toughness of callipyge lamb Loins - The relevance of anti-apoptotic systems to decreased proteolysis.
Meat science, 2018Co-Authors: Traci Cramer, Moriah Penick, Jolena N. Waddell, C. A. Bidwell, Yuan H. Brad KimAbstract:Abstract The objective of this study was to determine associations of small heat shock proteins (sHSPs) in tenderness development of Loins from callipyge and normal genotype lambs. Loins (M. longissimus lumborum) from sixteen lambs across four genotypes were collected throughout 9 days of postmortem aging. The Loins from callipyge lambs had more intact desmin and troponin T throughout aging periods, as well as less μ-calpain autolysis and more calpastatin compared to Loins from other genotypes (P
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Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb Loins.
Meat Science, 2016Co-Authors: Juhui Choe, Adam Stuart, Yuan H. Brad KimAbstract:Abstract The objective of this study was to determine the effect of different aging temperatures prior to freezing on quality attributes of frozen/thawed lamb Loins. The Loins ( M. longissimus lumborum ; n = 32) were randomly allocated to one of the four different aging/freezing treatments: aged only (− 1.5 °C for 14 days) and aged (− 1.5 °C for 14 days, 3 °C for 8 days, or 7 °C for 8 days) then frozen/thawed Loins. The Loins aged at elevated temperatures (3 °C or 7 °C) for 8 days had equivalent shear force, protein degradation and purge loss values compared to the Loins aged at − 1.5 °C for 14 days ( P > 0.05). However, significantly higher drip loss and less color stability were observed in the Loins with increasing aging temperatures compared to the Loins aged at − 1.5 °C. These results suggest that application of elevated aging temperatures could shorten required aging periods prior to freezing, while not adversely affecting tenderness and purge loss of frozen/thawed meat.
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Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb Loins
Food Chemistry, 2012Co-Authors: Yuan H. Brad Kim, Sabina Bødker, Katja RosenvoldAbstract:Abstract The objective of this study was to determine the influence of lamb age and high-oxygen modified atmosphere (HiOx-MAP) on tenderness of Loins during display. Loins from 36 carcasses of two different age groups [4-month-old (New season; NS) and 11-month-old lambs (Old season; OS)] were vacuum-packaged and stored for 8 weeks at −1.5 °C. After storage, the Loins were cut into 6-cm thick chops, assigned to either HiOx-MAP or oxygen-permeable overwrap-PVC, and then displayed for 8 days at 3 °C. Initially, packaging methods did not influence shear force ( P > 0.05). However, at the end of display, a significant increase in shear force and lipid oxidation was found in OS Loins under HiOx-MAP. SDS–PAGE and Western blot results found a greater extent of cross-linked myosin products from OS Loins in HiOx-MAP compared to NS Loins. These results suggest that HiOx-MAP can adversely influence meat quality of fully-tenderized Loins, and meat from older lamb may be more susceptible to an oxidizing environment of HiOx-MAP.
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Effect of lamb age and retail packaging types on the quality of long-term chilled lamb Loins.
Meat science, 2011Co-Authors: Yuan H. Brad Kim, Adam Stuart, Cathryn Black, Katja RosenvoldAbstract:The objective of this study was to determine the impact of lamb age and packaging types on meat quality. Paired Loins (M. longissimus dorsi) were obtained from 36 carcasses that included 4-month-old (New season; NS) and 11-month-old lambs (Old season; OS). The Loins were vacuum-stored for eight weeks at -1.5°C. After storage, the Loins were cut into subsamples and were randomly assigned to either high-oxygen modified atmosphere packaging (HiOx-MAP) or PVC-overwrapping for further display for 8 days. No differences between the age classes in shear force and drip loss were found (P>0.05). OS Loins had significantly higher myoglobin and redness compared with NS Loins. HiOx-MAP initially induced a more intense red colour compared with PVC (P
Steven M. Lonergan - One of the best experts on this subject based on the ideXlab platform.
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Proteolysis Influences Tenderness of Aged Pork Loins
2017Co-Authors: K. B. Carlson, Elisabeth J. Huff-lonergan, Kenneth J. Prusa, Chris A. Fedler, Ed M. Steadham, Amanda C. Outhouse, Steven M. LonerganAbstract:Aged pork Loins were selected to have similar ultimate pH, color, lipid content, and purge. The star probe values (kg) obtained from these Loins were evaluated and Loins were sorted into either a low star probe (LSP) group or a high star probe (HSP) group. Loins were evaluated for autolysis of calpain-1 and degradation of troponin-T, desmin, and titin. Results showed calpain-1 was completely autolyzed in all samples. LSP pork Loins exhibited more degradation of troponin-T, desmin, and titin, demonstrating proteolysis influences measured tenderness in aged pork.
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the effects of aging on moisture enhanced pork Loins
Meat Science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J Hufflonergan, Steven M. LonerganAbstract:The effects of preinjection aging time on pork Loins injected with a salt/phosphate/lactate solution were investigated. Ninety-six fresh pork Loins, in two replicates, were divided into two treatments. Loins in the first treatment were injected to 13% of loin weight at 1 day post-slaughter with a brine containing 2.17% salt/3.04% phosphate/20.8% lactate. The second group was injected with the same brine 4 days after slaughter. Color and Warner-Bratzler shear (WBS) force were measured immediately, 7 and 14 days after injection. Purge was measured 8 and 15 days postmortem. Western blots to measure troponin-T degradation were performed on samples from the two Loins that resulted in the lowest shear force, and from the two Loins that resulted in the highest shear force, as measured by Warner-Bratzler shear. The two Loins with the most purge loss and the two Loins with the least purge loss were also analyzed by Western blots for desmin degradation. The L∗ and b∗ color values were higher (P<0.05) and purge was greater (P<0.05) for Loins injected 1 day postmortem than for Loins injected 4 days postmortem. Western blots demonstrated that injection did not affect protein degradation. Therefore, differences between individual animals that affect protein degradation remain important regardless of injection treatment.
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The effects of irradiation on quality of injected fresh pork Loins.
Meat science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J. Huff-lonergan, Dong U. Ahn, Steven M. LonerganAbstract:A comparison of irradiation effects on injected and uninjected fresh pork loin quality was conducted. Sixty pork Loins from pigs of similar genetics were obtained from a pork harvesting facility immediately prior to processing. Thirty Loins were injected with a brine composed of 2.17% salt/3.04% phosphate/20.8% lactate brine while thirty were not injected. Injected Loins were pumped to 13% added weight. Ten Loins of each group of thirty were not irradiated while an additional 10 Loins were irradiated at 2.2 kGy and the final ten Loins were irradiated at 4.4 kGy. Lipid oxidation, color, purge, volatiles, and tenderness were measured on sections of the treated Loins after 0, 7, 21, and 35 days of refrigerated storage. Lipid oxidation was minimal for the 0 and the 2.2 kGy-treated Loins, but was significantly greater (P
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The effects of aging on moisture-enhanced pork Loins
Meat science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J. Huff-lonergan, Steven M. LonerganAbstract:The effects of preinjection aging time on pork Loins injected with a salt/phosphate/lactate solution were investigated. Ninety-six fresh pork Loins, in two replicates, were divided into two treatments. Loins in the first treatment were injected to 13% of loin weight at 1 day post-slaughter with a brine containing 2.17% salt/3.04% phosphate/20.8% lactate. The second group was injected with the same brine 4 days after slaughter. Color and Warner-Bratzler shear (WBS) force were measured immediately, 7 and 14 days after injection. Purge was measured 8 and 15 days postmortem. Western blots to measure troponin-T degradation were performed on samples from the two Loins that resulted in the lowest shear force, and from the two Loins that resulted in the highest shear force, as measured by Warner-Bratzler shear. The two Loins with the most purge loss and the two Loins with the least purge loss were also analyzed by Western blots for desmin degradation. The L∗ and b∗ color values were higher (P
Adam Stuart - One of the best experts on this subject based on the ideXlab platform.
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effect of different aging temperatures prior to freezing on meat quality attributes of frozen thawed lamb Loins
Meat Science, 2016Co-Authors: Juhui Choe, Adam StuartAbstract:Abstract The objective of this study was to determine the effect of different aging temperatures prior to freezing on quality attributes of frozen/thawed lamb Loins. The Loins ( M. longissimus lumborum ; n = 32) were randomly allocated to one of the four different aging/freezing treatments: aged only (− 1.5 °C for 14 days) and aged (− 1.5 °C for 14 days, 3 °C for 8 days, or 7 °C for 8 days) then frozen/thawed Loins. The Loins aged at elevated temperatures (3 °C or 7 °C) for 8 days had equivalent shear force, protein degradation and purge loss values compared to the Loins aged at − 1.5 °C for 14 days ( P > 0.05). However, significantly higher drip loss and less color stability were observed in the Loins with increasing aging temperatures compared to the Loins aged at − 1.5 °C. These results suggest that application of elevated aging temperatures could shorten required aging periods prior to freezing, while not adversely affecting tenderness and purge loss of frozen/thawed meat.
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Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb Loins.
Meat Science, 2016Co-Authors: Juhui Choe, Adam Stuart, Yuan H. Brad KimAbstract:Abstract The objective of this study was to determine the effect of different aging temperatures prior to freezing on quality attributes of frozen/thawed lamb Loins. The Loins ( M. longissimus lumborum ; n = 32) were randomly allocated to one of the four different aging/freezing treatments: aged only (− 1.5 °C for 14 days) and aged (− 1.5 °C for 14 days, 3 °C for 8 days, or 7 °C for 8 days) then frozen/thawed Loins. The Loins aged at elevated temperatures (3 °C or 7 °C) for 8 days had equivalent shear force, protein degradation and purge loss values compared to the Loins aged at − 1.5 °C for 14 days ( P > 0.05). However, significantly higher drip loss and less color stability were observed in the Loins with increasing aging temperatures compared to the Loins aged at − 1.5 °C. These results suggest that application of elevated aging temperatures could shorten required aging periods prior to freezing, while not adversely affecting tenderness and purge loss of frozen/thawed meat.
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Effect of lamb age and retail packaging types on the quality of long-term chilled lamb Loins.
Meat science, 2011Co-Authors: Yuan H. Brad Kim, Adam Stuart, Cathryn Black, Katja RosenvoldAbstract:The objective of this study was to determine the impact of lamb age and packaging types on meat quality. Paired Loins (M. longissimus dorsi) were obtained from 36 carcasses that included 4-month-old (New season; NS) and 11-month-old lambs (Old season; OS). The Loins were vacuum-stored for eight weeks at -1.5°C. After storage, the Loins were cut into subsamples and were randomly assigned to either high-oxygen modified atmosphere packaging (HiOx-MAP) or PVC-overwrapping for further display for 8 days. No differences between the age classes in shear force and drip loss were found (P>0.05). OS Loins had significantly higher myoglobin and redness compared with NS Loins. HiOx-MAP initially induced a more intense red colour compared with PVC (P
Kathy J. Davis - One of the best experts on this subject based on the ideXlab platform.
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the effects of aging on moisture enhanced pork Loins
Meat Science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J Hufflonergan, Steven M. LonerganAbstract:The effects of preinjection aging time on pork Loins injected with a salt/phosphate/lactate solution were investigated. Ninety-six fresh pork Loins, in two replicates, were divided into two treatments. Loins in the first treatment were injected to 13% of loin weight at 1 day post-slaughter with a brine containing 2.17% salt/3.04% phosphate/20.8% lactate. The second group was injected with the same brine 4 days after slaughter. Color and Warner-Bratzler shear (WBS) force were measured immediately, 7 and 14 days after injection. Purge was measured 8 and 15 days postmortem. Western blots to measure troponin-T degradation were performed on samples from the two Loins that resulted in the lowest shear force, and from the two Loins that resulted in the highest shear force, as measured by Warner-Bratzler shear. The two Loins with the most purge loss and the two Loins with the least purge loss were also analyzed by Western blots for desmin degradation. The L∗ and b∗ color values were higher (P<0.05) and purge was greater (P<0.05) for Loins injected 1 day postmortem than for Loins injected 4 days postmortem. Western blots demonstrated that injection did not affect protein degradation. Therefore, differences between individual animals that affect protein degradation remain important regardless of injection treatment.
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The effects of irradiation on quality of injected fresh pork Loins.
Meat science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J. Huff-lonergan, Dong U. Ahn, Steven M. LonerganAbstract:A comparison of irradiation effects on injected and uninjected fresh pork loin quality was conducted. Sixty pork Loins from pigs of similar genetics were obtained from a pork harvesting facility immediately prior to processing. Thirty Loins were injected with a brine composed of 2.17% salt/3.04% phosphate/20.8% lactate brine while thirty were not injected. Injected Loins were pumped to 13% added weight. Ten Loins of each group of thirty were not irradiated while an additional 10 Loins were irradiated at 2.2 kGy and the final ten Loins were irradiated at 4.4 kGy. Lipid oxidation, color, purge, volatiles, and tenderness were measured on sections of the treated Loins after 0, 7, 21, and 35 days of refrigerated storage. Lipid oxidation was minimal for the 0 and the 2.2 kGy-treated Loins, but was significantly greater (P
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The effects of aging on moisture-enhanced pork Loins
Meat science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J. Huff-lonergan, Steven M. LonerganAbstract:The effects of preinjection aging time on pork Loins injected with a salt/phosphate/lactate solution were investigated. Ninety-six fresh pork Loins, in two replicates, were divided into two treatments. Loins in the first treatment were injected to 13% of loin weight at 1 day post-slaughter with a brine containing 2.17% salt/3.04% phosphate/20.8% lactate. The second group was injected with the same brine 4 days after slaughter. Color and Warner-Bratzler shear (WBS) force were measured immediately, 7 and 14 days after injection. Purge was measured 8 and 15 days postmortem. Western blots to measure troponin-T degradation were performed on samples from the two Loins that resulted in the lowest shear force, and from the two Loins that resulted in the highest shear force, as measured by Warner-Bratzler shear. The two Loins with the most purge loss and the two Loins with the least purge loss were also analyzed by Western blots for desmin degradation. The L∗ and b∗ color values were higher (P
Joseph G. Sebranek - One of the best experts on this subject based on the ideXlab platform.
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the effects of aging on moisture enhanced pork Loins
Meat Science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J Hufflonergan, Steven M. LonerganAbstract:The effects of preinjection aging time on pork Loins injected with a salt/phosphate/lactate solution were investigated. Ninety-six fresh pork Loins, in two replicates, were divided into two treatments. Loins in the first treatment were injected to 13% of loin weight at 1 day post-slaughter with a brine containing 2.17% salt/3.04% phosphate/20.8% lactate. The second group was injected with the same brine 4 days after slaughter. Color and Warner-Bratzler shear (WBS) force were measured immediately, 7 and 14 days after injection. Purge was measured 8 and 15 days postmortem. Western blots to measure troponin-T degradation were performed on samples from the two Loins that resulted in the lowest shear force, and from the two Loins that resulted in the highest shear force, as measured by Warner-Bratzler shear. The two Loins with the most purge loss and the two Loins with the least purge loss were also analyzed by Western blots for desmin degradation. The L∗ and b∗ color values were higher (P<0.05) and purge was greater (P<0.05) for Loins injected 1 day postmortem than for Loins injected 4 days postmortem. Western blots demonstrated that injection did not affect protein degradation. Therefore, differences between individual animals that affect protein degradation remain important regardless of injection treatment.
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The effects of irradiation on quality of injected fresh pork Loins.
Meat science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J. Huff-lonergan, Dong U. Ahn, Steven M. LonerganAbstract:A comparison of irradiation effects on injected and uninjected fresh pork loin quality was conducted. Sixty pork Loins from pigs of similar genetics were obtained from a pork harvesting facility immediately prior to processing. Thirty Loins were injected with a brine composed of 2.17% salt/3.04% phosphate/20.8% lactate brine while thirty were not injected. Injected Loins were pumped to 13% added weight. Ten Loins of each group of thirty were not irradiated while an additional 10 Loins were irradiated at 2.2 kGy and the final ten Loins were irradiated at 4.4 kGy. Lipid oxidation, color, purge, volatiles, and tenderness were measured on sections of the treated Loins after 0, 7, 21, and 35 days of refrigerated storage. Lipid oxidation was minimal for the 0 and the 2.2 kGy-treated Loins, but was significantly greater (P
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The effects of aging on moisture-enhanced pork Loins
Meat science, 2004Co-Authors: Kathy J. Davis, Joseph G. Sebranek, Elisabeth J. Huff-lonergan, Steven M. LonerganAbstract:The effects of preinjection aging time on pork Loins injected with a salt/phosphate/lactate solution were investigated. Ninety-six fresh pork Loins, in two replicates, were divided into two treatments. Loins in the first treatment were injected to 13% of loin weight at 1 day post-slaughter with a brine containing 2.17% salt/3.04% phosphate/20.8% lactate. The second group was injected with the same brine 4 days after slaughter. Color and Warner-Bratzler shear (WBS) force were measured immediately, 7 and 14 days after injection. Purge was measured 8 and 15 days postmortem. Western blots to measure troponin-T degradation were performed on samples from the two Loins that resulted in the lowest shear force, and from the two Loins that resulted in the highest shear force, as measured by Warner-Bratzler shear. The two Loins with the most purge loss and the two Loins with the least purge loss were also analyzed by Western blots for desmin degradation. The L∗ and b∗ color values were higher (P
