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L C Hoffman - One of the best experts on this subject based on the ideXlab platform.
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changes in ph colour and the microbiology of black wildebeest connochaetes gnou Longissimus Thoracis et lumborum ltl muscle with normal and high dfd muscle ph
Meat Science, 2019Co-Authors: Nompumelelo Shange, Pieter A Gouws, L C HoffmanAbstract:Abstract The effect of pH and the spoilage of black wildebeest Longissimus Thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH ab = 36.85) were greater than values for DFD meat (L* = 27.21, a* = 11.10, b* = 6.97, C* = 13.12 and H ab = 32.08). Initial bacterial counts from DFD and Normal pH samples did not differ significantly. Over time, pH decreased for Normal and DFD samples until the 6th and 9th day, respectively, whilst both samples showed a significant decrease in redness and colour intensity. Aerobic bacteria and Enterobacteriaceae reached 7 log cfu/g > 4 days earlier than Normal pH samples and bacterial growth rate was >1.09-fold faster in DFD than Normal meat.
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the physical and biochemical changes in springbok antidorcas marsupialis Longissimus Thoracis et lumborum and biceps femoris muscle during ageing
Meat Science, 2015Co-Authors: M K North, L. Frylinck, L C HoffmanAbstract:Abstract This study aimed to determine the optimum ageing period for vacuum-packed springbok (Antidorcas marsupialis) Longissimus Thoracis et lumborum (LTL) and Biceps femoris (BF) muscle stored at 5.4 ± 1.0 °C. Portions of muscle from seven male and six female springbok were aged 1, 2, 5, 8, 14 or 21 days. The Warner Bratzler shear force declined most during the first five days post-mortem (PM), while purge and cooking losses increased significantly with ageing. Calpains I and II and calpastatin activity declined significantly up to five days PM, suggesting that they may be responsible for tenderization. Cathepsins B, BL and H activity increased significantly during ageing. The BF muscle had significantly higher pH, lower purge loss, higher cooking loss, higher WBSF and higher calpain and calpastatin activity than the LTL. No significant differences between the genders or muscles were found for the collagen content or collagen solubility. Springbok LTL and BF muscles should not be aged for longer than five days.
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changes in springbok antidorcas marsupialis Longissimus Thoracis et lumborum muscle during conditioning as assessed by a trained sensory panel
Meat Science, 2015Co-Authors: M K North, L C HoffmanAbstract:Abstract This study aimed to determine the effect of ageing in vacuum bags at 5.4 ± 0.60 °C on the sensory quality of springbok ( Antidorcas marsupialis ) Longissimus Thoracis et lumborum (LTL) muscle. Four randomly assigned portions of muscle from six male and six female mature springbok were aged for 1, 3, 8 or 28 days, after which they were blast frozen. Assessment by a trained sensory panel found a significant increase in gamey, metallic, liver-like, sour/aged and off/manure attributes and a decline in beef-like aroma during ageing. Sensory tenderness and sustained juiciness increased and residue decreased significantly; however there was no significant change in the Warner Bratzler shear force of the cooked meat, which was below 24 N for all ageing periods. Significant gender effects were only present for metallic aroma (female > male), residue (male > female) and cooking loss (male > female). It was concluded that springbok LTL should be aged for a maximum of eight days.
M K North - One of the best experts on this subject based on the ideXlab platform.
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the physical and biochemical changes in springbok antidorcas marsupialis Longissimus Thoracis et lumborum and biceps femoris muscle during ageing
Meat Science, 2015Co-Authors: M K North, L. Frylinck, L C HoffmanAbstract:Abstract This study aimed to determine the optimum ageing period for vacuum-packed springbok (Antidorcas marsupialis) Longissimus Thoracis et lumborum (LTL) and Biceps femoris (BF) muscle stored at 5.4 ± 1.0 °C. Portions of muscle from seven male and six female springbok were aged 1, 2, 5, 8, 14 or 21 days. The Warner Bratzler shear force declined most during the first five days post-mortem (PM), while purge and cooking losses increased significantly with ageing. Calpains I and II and calpastatin activity declined significantly up to five days PM, suggesting that they may be responsible for tenderization. Cathepsins B, BL and H activity increased significantly during ageing. The BF muscle had significantly higher pH, lower purge loss, higher cooking loss, higher WBSF and higher calpain and calpastatin activity than the LTL. No significant differences between the genders or muscles were found for the collagen content or collagen solubility. Springbok LTL and BF muscles should not be aged for longer than five days.
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The changes in springbok (Antidorcas marsupialis) Longissimus Thoracis et lumborum and Biceps femoris muscles during the rigour period
Meat science, 2015Co-Authors: M K North, L. Frylinck, Louwrens C. HoffmanAbstract:This study describes the changes taking place during rigour in springbok (Antidorcas marsupialis) Longissimus Thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Samples from six male and six female springbok were snap-frozen at 2, 3, 5, 8, 12, 18, 24 and 30h post-mortem (PM) and the pH, calpains I, II and calpastatin activities and cathepsins B, BL and H activities were determined. The temperature was also recorded. Significant third-order interactions were found for the pH and temperature, with the female LTL cooling more rapidly and acidifying slower than the other samples. Female muscles were at risk of developing cold-shortening and all the samples cooled more rapidly than recommended for cattle or sheep. Cathepsin BL activity increased PM, likely due to the degradation of the lysosomes. Calpains I, II and calpastatin activity declined during rigour, indicating that the calpains were activated early PM. Gender and muscle had a significant effect on calpain and cathepsin activity.
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changes in springbok antidorcas marsupialis Longissimus Thoracis et lumborum muscle during conditioning as assessed by a trained sensory panel
Meat Science, 2015Co-Authors: M K North, L C HoffmanAbstract:Abstract This study aimed to determine the effect of ageing in vacuum bags at 5.4 ± 0.60 °C on the sensory quality of springbok ( Antidorcas marsupialis ) Longissimus Thoracis et lumborum (LTL) muscle. Four randomly assigned portions of muscle from six male and six female mature springbok were aged for 1, 3, 8 or 28 days, after which they were blast frozen. Assessment by a trained sensory panel found a significant increase in gamey, metallic, liver-like, sour/aged and off/manure attributes and a decline in beef-like aroma during ageing. Sensory tenderness and sustained juiciness increased and residue decreased significantly; however there was no significant change in the Warner Bratzler shear force of the cooked meat, which was below 24 N for all ageing periods. Significant gender effects were only present for metallic aroma (female > male), residue (male > female) and cooking loss (male > female). It was concluded that springbok LTL should be aged for a maximum of eight days.
Philippe Gatellier - One of the best experts on this subject based on the ideXlab platform.
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Characterization of Longissimus Thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.
Meat science, 2013Co-Authors: Carolina Realini, Philippe Gatellier, Maria Perez-juan, P. Gou, I. Diaz, C. Sarraga, J. A. Garcia-regueiroAbstract:Three porcine muscles (Longissimus Thoracis, Semitendinosus, Masseter), known to have large differences in biochemical and histological traits, were fully characterized and the link between muscle structure and quality evaluated. The oxidative Masseter had more pigment, higher content of metmyoglobin, haem iron, protein and collagen, and was redder with higher fibre numbers, fibre circularity, pH and water holding capacity than the glycolytic Longissimus. Fibre type distribution showed predominance of type IIB in Longissimus and Semitendinosus white, type I in Semitendinosus red and IIA in Masseter. Type I fibres were larger than type IIB and IIA in Semitendinosus and Masseter, respectively, but not in the Longissimus, indicating that fibre size is muscle dependent. Muscle redness was positively correlated with type I fibre traits, haem iron and metmyoglobin, and negatively associated with type II fibre characteristics, non-haem iron and oxymyoglobin. Expressible juice had positive correlation with fibre size and negative with fibre number and connective tissue.
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Characterization of Longissimus Thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles
Meat Science, 2013Co-Authors: Carolina Realini, Philippe Gatellier, Maria Perez-juan, P. Gou, I. Diaz, C. Sarraga, J. A. Garcia-regueiroAbstract:The composition of three porcine muscles (Longissimus Thoracis: LT, Semitendinosus: ST, Masseter: MS) was characterized and its link with muscle quality was evaluated. The LT muscle had a higher content of tyrosine, tryptophan, and carbohydrates and a lower content of vitamin E and haem iron than the MS muscle, while the ST had similar composition to MS but a lower content of haem iron. Large differences between muscles were observed in relative amounts of most of the major fatty acids. The LT muscle had higher saturated fatty acids (SFA) and n-6:n-3 fatty acid ratio, and lower polyunsaturated fatty acids (PUFA), PUFA:SFA ratio, unsaturation index and average fatty acid chain length than the ST and MS muscles. Muscle pH, redness and chroma were positively correlated with vitamin E and unsaturated lipids and negatively correlated with tyrosine, tryptophan, carbohydrates and saturated lipids, whereas muscle lightness and expressible juice showed similar correlations but an opposite sign with these variables
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Characterization of Longissimus Thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles
Meat Science, 2013Co-Authors: Carolina Realini, Philippe Gatellier, Maria Perez-juan, P. Gou, Annie Venien, Jeanne Danon, Thierry AstrucAbstract:Three porcine muscles (Longissimus Thoracis, Semitendinosus, Masseter), known to have large differences in biochemical and histological traits, were fully characterized and the link between muscle structure and quality evaluated. The oxidative Masseter had more pigment, higher content of metmyoglobin, haem iron, protein and collagen, and was redder with higher fibre numbers, fibre circularity, pH and water holding capacity than the glycolytic Longissimus. Fibre type distribution showed predominance of type IIB in Longissimus and Semitendinosus white, type I in Semitendinosus red and IIA in Masseter. Type I fibres were larger than type BB and IIA in Semitendinosus and Masseter, respectively, but not in the Longissimus, indicating that fibre size is muscle dependent. Muscle redness was positively correlated with type I fibre traits, haem iron and metmyoglobin, and negatively associated with type II fibre characteristics, non-haem iron and oxymyoglobin. Expressible juice had positive correlation with fibre size and negative with fibre number and connective tissue
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Formation of heterocyclic amines in slices of Longissimus Thoracis beef muscle subjected to jets of superheated steam
Food Chemistry, 2010Co-Authors: Alain Kondjoyan, Sylvie Chevolleau-mege, Eléonore Greve, Philippe Gatellier, Veronique Sante-lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Laurent DebrauwerAbstract:The kinetics of the formation of heterocyclic amines (HA) were measured on slices of Longissimus Thoracis (LT) muscle subjected to impinging jets of superheated steam. Product temperature was either 170 or 200 degrees C and treatment duration ranged from 1 to 20 min. The concentrations of lQx, MelQx, 4,8-DiMelQx and PhIP followed regular kinetic patterns. HA formation increased significantly between 170 and 200 degrees C. The quantities of lQx and 4,8-DiMelQx formed in LT slices were 3 to 4-fold smaller than those formed in meat juices, while quantities of MelQx and PhIP remained comparable. A first-order kinetic model taken from the literature was adapted to describe the results taking into account product temperature variations over the course of the experiment.
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Formation of heterocyclic amines in slices of Longissimus Thoracis beef muscle subjected to jets of superheated steam
Food Chemistry, 2010Co-Authors: Alain Kondjoyan, Eléonore Greve, Philippe Gatellier, Veronique Sante-lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Sylvie Chevolleau, Laurent DebrauwerAbstract:The kinetics of the formation of heterocyclic amines (HA) were measured on slices of Longissimus Thoracis (LT) muscle subjected to impinging jets of superheated steam. Product temperature was either 170 or 200 °C and treatment duration ranged from 1 to 20 min. The concentrations of IQx, MeIQx, 4,8-DiMeIQx and PhIP followed regular kinetic patterns. HA formation increased significantly between 170 and 200 °C. The quantities of IQx and 4,8-DiMeIQx formed in LT slices were 3 to 4-fold smaller than those formed in meat juices, while quantities of MeIQx and PhIP remained comparable. A first-order kinetic model taken from the literature was adapted to describe the results taking into account product temperature variations over the course of the experiment.
Laurent Debrauwer - One of the best experts on this subject based on the ideXlab platform.
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Formation of heterocyclic amines in slices of Longissimus Thoracis beef muscle subjected to jets of superheated steam
Food Chemistry, 2010Co-Authors: Alain Kondjoyan, Sylvie Chevolleau-mege, Eléonore Greve, Philippe Gatellier, Veronique Sante-lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Laurent DebrauwerAbstract:The kinetics of the formation of heterocyclic amines (HA) were measured on slices of Longissimus Thoracis (LT) muscle subjected to impinging jets of superheated steam. Product temperature was either 170 or 200 degrees C and treatment duration ranged from 1 to 20 min. The concentrations of lQx, MelQx, 4,8-DiMelQx and PhIP followed regular kinetic patterns. HA formation increased significantly between 170 and 200 degrees C. The quantities of lQx and 4,8-DiMelQx formed in LT slices were 3 to 4-fold smaller than those formed in meat juices, while quantities of MelQx and PhIP remained comparable. A first-order kinetic model taken from the literature was adapted to describe the results taking into account product temperature variations over the course of the experiment.
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Formation of heterocyclic amines in slices of Longissimus Thoracis beef muscle subjected to jets of superheated steam
Food Chemistry, 2010Co-Authors: Alain Kondjoyan, Eléonore Greve, Philippe Gatellier, Veronique Sante-lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Sylvie Chevolleau, Laurent DebrauwerAbstract:The kinetics of the formation of heterocyclic amines (HA) were measured on slices of Longissimus Thoracis (LT) muscle subjected to impinging jets of superheated steam. Product temperature was either 170 or 200 °C and treatment duration ranged from 1 to 20 min. The concentrations of IQx, MeIQx, 4,8-DiMeIQx and PhIP followed regular kinetic patterns. HA formation increased significantly between 170 and 200 °C. The quantities of IQx and 4,8-DiMeIQx formed in LT slices were 3 to 4-fold smaller than those formed in meat juices, while quantities of MeIQx and PhIP remained comparable. A first-order kinetic model taken from the literature was adapted to describe the results taking into account product temperature variations over the course of the experiment.
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Modelling the formation of heterocyclic amines in slices of Longissimus Thoracis and semimembranosus beef muscles subjected to jets of hot air
Food Chemistry, 2010Co-Authors: Alain Kondjoyan, Sylvie Chevolleau-mege, Eléonore Greve, Philippe Gatellier, Veronique Sante-lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Laurent DebrauwerAbstract:The formation of heterocyclic amines (HAs) was modelled in slices of Longissimus Thoracis (LT) and semimembranosus (SM) beef muscles subjected to jets of hot air at temperatures ranging from 170 and 250 degrees C and treatment times ranging from 1 to 20 min. The quantity of HAs formed in the SM muscle was clearly less that that formed in the LT muscle as soon as the heat treatment was longer than 300 s. The extreme dehydration obtained with the hot-air jets slowed the formation of IQx, MeIQx and, particularly, 4,8-DiM-eIQx compared with superheated steam treatments. The reverse effect was observed for PhIP concentrations which increased 1.4- to 5.5-fold. This highlights the important effect of water activity variations on HA formation, even at very low a(w) values.
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Modelling the formation of heterocyclic amines in slices of Longissimus Thoracis and semimembranosus beef muscles subjected to jets of hot air
Food Chemistry, 2010Co-Authors: Alain Kondjoyan, Eléonore Greve, Philippe Gatellier, Veronique Sante-lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Sylvie Chevolleau, Laurent DebrauwerAbstract:Abstract The formation of heterocyclic amines (HAs) was modelled in slices of Longissimus Thoracis (LT) and semimembranosus (SM) beef muscles subjected to jets of hot air at temperatures ranging from 170 and 250 °C and treatment times ranging from 1 to 20 min. The quantity of HAs formed in the SM muscle was clearly less that that formed in the LT muscle as soon as the heat treatment was longer than 300 s. The extreme dehydration obtained with the hot-air jets slowed the formation of IQx, MeIQx and, particularly, 4,8-DiMeIQx compared with superheated steam treatments. The reverse effect was observed for PhIP concentrations which increased 1.4- to 5.5-fold. This highlights the important effect of water activity variations on HA formation, even at very low aw values.
Zhenzhen Wang - One of the best experts on this subject based on the ideXlab platform.
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antioxidant effects of liquorice glycyrrhiza uralensis extract during aging of Longissimus Thoracis muscle in tan sheep
Meat Science, 2015Co-Authors: Yuwei Zhang, Hailing Luo, Kun Liu, Hui-na Jia, Yong Chen, Zhenzhen WangAbstract:The study was conducted to investigate the potential of liquorice extract (LE) from Glycyrrhiza uralensis as a dietary supplement for sheep to improve antioxidant capacity of meat. Fifty Tan sheep were randomly allocated to five groups with LE supplementation at levels of 0, 1000, 2000, 3000 and 4000 mg/kg feed. After 120 days, the Longissimus Thoracis muscle was sampled and conditioned for 0, 2, 4, 6 and 8 days at 4 °C. The results revealed that LE scavenged free radical in a dose-response manner in vitro. Supplementation with LE in animal diet increased (P<0.05) antioxidant content and radical scavenging activity while it decreased (P<0.05) reactive oxygen species (ROS) and thiobarbituric acid reactive substance (TBARS) levels of meat. Dietary LE supplementation can improve antioxidant capacity of meat, and the optimum dosage range of LE supplementation appeared to be 3000 to 4000 mg/kg feed.
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Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of Longissimus Thoracis muscle in Tan sheep
Meat science, 2015Co-Authors: Yuwei Zhang, Hailing Luo, Kun Liu, Hui-na Jia, Yong Chen, Zhenzhen WangAbstract:The study was conducted to investigate the potential of liquorice extract (LE) from Glycyrrhiza uralensis as a dietary supplement for sheep to improve antioxidant capacity of meat. Fifty Tan sheep were randomly allocated to five groups with LE supplementation at levels of 0, 1000, 2000, 3000 and 4000 mg/kg feed. After 120 days, the Longissimus Thoracis muscle was sampled and conditioned for 0, 2, 4, 6 and 8 days at 4 °C. The results revealed that LE scavenged free radical in a dose-response manner in vitro. Supplementation with LE in animal diet increased (P
