(Eds. The oxy/met ratio declined from 2.3 to 1.7 between days 3 and 14 of display in HiOxMAP samples (p < 0.05), whereas the ratio was similar and stayed relatively high for VAC samples. endobj But due to the elastic nature of, meat, some of the water is reabsorbed once the centrifugal, force is removed. 3. Meat Science 58, 17, McGlone, V.A., Devine, C.E., Wells, R.W., 2005. An increase in lightness is attributed to relative contents of chemical forms of myoglobin and increased light scattering due to protein denaturation, ... At 7 days storage, the oxy/met ratio of HiOxMAP meat was lower than VACb, and was lower than both VACb and VACnb after 14 days of storage (p < 0.001). Results showed that coating with OEO and RES incorporation significantly prolonged the shelf-life of pork by minimising the pH and colour change, retarding lipid and protein oxidation, maintaining meat tenderness, and inhibiting microbial growth. Pork loins (n = 40) were cut and stored under two packaging methods (HiOxMAP, 80% O 2 , 20% CO 2 ; VAC) for up to 14 days, with samples taken at various times for measurements. The concentration of pigment in the meat, surface, which determines the lightness and redness, usually, varies with muscle and also with species (pork and chicken, having low muscle myoglobin content relative to beef and. Anisotropy means that the results ob-, tained are different for measurements in different directions, on the same material. of organic matter for water. A fast method for measuring WHC in small meat samples was developed by the use of centrifugation. Meaning of Permeability: The velocity of water flowing through a soil mass between any two points depends directly on the hydraulic gradient or the head loss per unit length between the two points. Ideally, the sample, ection of light, thus preventing light from being re, ectance, which is described below along with, ). The OH combination band at 840 nm is the dominant feature of the predictive models and suggests that the underlying chemistry is related to the post-rigor changes in the water status of the meat. TBARS were analysed in the raw ground pork with EI (MEI) and EE (MEE) as well as meat without EI and EE as the control (CTL) and sodium ascorbate (NaASC) as positive control. High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork, The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness, Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger, Effect of the application of an edible film with turmeric (C urcuma longa L.) on the oxidative stability of meat, Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging, Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia Sinensis) Powder, The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values, PİŞİRME METODLARININ SIĞIR LONGISSIMUS DORSI KASININ ÖZELLİKLERİ ÜZERİNE ETKİLERİ, Potential application of epazote ( Chenopodium ambrosioides L.) as natural antioxidant in raw ground pork, Genotype and age at slaughter influence the retail shelf-life of the loin and knuckle from sheep carcasses, Detection of Tenderness, Post-Rigor Age and Water Status Changes in Sheep Meat Using near Infrared Spectroscopy, The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins, Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis, Reference methods for the assessment of physical characteristics of Meat, Muscle Protein Changes Post Mortem in Relation to Pork Quality Traits, Techniques for measuring water-binding capacity in muscle foods—A review of methodology, Project investigating interactions between Pater Natalis and Rangifer Tarandus, Sorghum bran phenolic compounds and health studies, and its novel application in food systems, Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats, Influence on meat colour of spray-chilling the surface of pig carcasses, Metmyoglobin and nonheme iron as proxidants in cooked meat, Effect of Time Post-Mortem on Development of Pink Discoloration in Cooked Turkey Breast Meat. 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