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  • 1
    Electronic Resource
    Electronic Resource
    RELATIONSHIPS BETWEEN MUSCLE TISSUE CHARACTERISTICS AND SENSORY QUALITIES OF DRY-CURED HAM (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 6 (1995), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Forty dry-cured hams were identified at the end of 9 months processing. The Biceps femoris was analyzed for dry matter, pH, protein, lipids, acid value, hydroxyproline, Cl-, pigment, glycogen, lactic acid and protein fractions, and average diameter and metabolic type of fibers. Sensory analysis involved color scoring on a whole slice of ham; assessment (by sniffing) of the acceptability on the semimembranosus of all 40 hams; and evaluation of odor, texture, taste and aroma on the biceps femoris of 26 hams. Among the traits under study, dry matter, glycogen, lactic acid, Cl- and pH appeared as the most important determinants of sensory qualities of dry-cured ham. High levels of glycogen, lactic acid and Cl- and low pH were associated with dry texture and high intensity of dry ham and cured meat aroma. The other components studied revealed scarce and generally low correlations with sensory traits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1995.tb00553.x
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  • 2
    Electronic Resource
    Electronic Resource
    FREE AMINO ACIDS AND DIPEPTIDES IN DRY-CURED HAM (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 10 (1999), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Six types of dry-cured hams were chemically profiled for proximate composition and low molecular weight nonprotein nitrogen (NPN) fractions including free amino acids (FAA) and two dipeptides (carnosine and anserine). Results indicate that FAA were present in the six classes at different (mg/100g protein) concentrations, with Iberian and Serrano containing greater (P〈0.05) amounts of most FAA. However, when analyzed as percentage (mg/100g total FAAs) values, FAA contents of Iberian and Serrano hams exhibited lower (P〈0.05) tyrosine and greater (P〈0.05) aspartic acid and threonine values. Within each class, large variation coefficients (〉10%) for nonprotein nitrogen paralleled inconsistent values of salt content, to which NPN and FAAs were negatively correlated (P〈0.01). NPN was also negatively affected by moisture in the dried muscle, indicating limited saltiness and greater muscle shrinkage as two major determinants in developing of nonprotein fractions, hence of free amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1999.tb00390.x
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  • 3
    Electronic Resource
    Electronic Resource
    POSTMORTEM CHANGES IN THE MECHANICAL PROPERTIES AND ULTRASTRUCTURE OF THE LONGISSIMUS IN TWO PORCINE BREEDS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 6 (1995), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Kinetics of postmortem muscle changes of two pig breeds were studied. pH was measured at 30 min (pH1) and 26 h (pH2) after slaughter. The longissimus thoracis et lumborum was used at 1, 2, 3, 6 and 14 days postmortem for measurements of sarcomere length and mechanical properties in the raw state, and cooking loss and mechanical properties after cooking. Electron microscopy was performed at 1, 6 and 14 days postmortem. pH1 was higher and the maximum stress lower in Large Whites than in Pietrains. Maximum stress of cooked meat decreased with aging time in Large Whites but not in Pietrains. Ultrastructural changes were more obvious in Large Whites than in Pietrains through day 6, but breed differences were no longer observed at day 14. Meat from Pietrain pigs was tougher than that from Large White pigs and tenderized at a slower rate and to a lesser extent during aging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1995.tb00577.x
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  • 4
    Electronic Resource
    Electronic Resource
    GENETICS OF PIG MEAT QUALITY: A REVIEW (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper is a review of current knowledge about genetic effects on technological and eating qualities of pork. These effects have been recognized as primordial sources of variation of meat quality in the porcine species. Nevertheless, some significant advances have recently been obtained in this area. This literature survey reveals that:The halothane sensitivity gene (HALn) explains to a large extent the overall genetic variation in technological quality and eating quality of pork. Evidence is accumulating that the halothane sensitivity gene is not completely recessive regarding its effects on quality traits. Producing slaughter pigs heterozygous at the HAL locus may result in deficiencies in meat quality, probably depending on slaughter conditions and perhaps also on slaughter weight.Breed differences in technological and sensory qualities of pork partly result from the large breed variation in incidence of halothane sensitivity, but other factors are implied, particularly ultimate pH and intramuscular fat content of meat.The major dominant gene RN-is probably at the origin of the previously described “Hampshire effect” on meat quality.Heritability of most traits referring to the technological quality of meat is low to moderate (0.15 to 0.30), whereas heritability of intramuscular fat content is high (0.40 to 0.50). A genetic antagonism exists between technological quality of pork and growth or body composition traits. The halothane sensitivity gene is the major factor responsible for the “meat quantity — meat quality” genetic antagonism.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00530.x
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  • 5
    Electronic Resource
    Electronic Resource
    RELATIONSHIP BETWEEN GLYCOLYTIC POTENTIAL AND ULTIMATE pH IN BOVINE, PORCINE AND OVINE MUSCLES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives of this research was to formulate the relationships between muscle glycolytic potential (an estimator of glycogen level) at time of slaughter and ultimate pH in various porcine, bovine and ovine muscles. Samples were taken from different muscles i.e., in pigs: M. semimembranosus and M. semispinalis capitis; in calves: M. longissimus thoracis et lumborum, M. psoas major and M. rectus abdominis, and in sheep: M. semitendinosus, M. supraspinatus, M. pectoralis profundus and M. rectus abdominis. Three regression models were tested, i.e., linear, linear segmented model with plateau, and quadratic segmented model with plateau. The quadratic model with plateau gave the highest correlation coefficients in both muscles of pigs, the three muscles of calves and M. semitendinosus and M. pectoralis profundus of sheep. It can be concluded that, in most muscles, ultimate pH decreases following a curvilinear regression when glycolytic potential increases, until a plateau value dependent on the animal species and muscle. The glycolytic potential corresponding to the convergence point between the quadratic part of the curve and the plateau depends also on muscle and animal species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00534.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF INITIAL pH ON COMPOSITIONAL CHANGES AND SENSORY TRAITS OF FRENCH DRY-CURED HAMS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fifty hams were distributed into 2 groups differing in initial pH of the Adductor muscle — one group with a pH 〈 6.1 (low pH group) and the other group with a pH of 6.1 or higher (high pH group). Ten hams were used for fresh meat analysis, while the 40 other hams were processed by dry-curing. Five hams of each pH group were used for chemical analysis before processing (day 0) and at days 74, 81, 179 and 273 of processing. The Biceps femoris muscle was analyzed for moisture, salt content, lipids, nitrogen fractions and volatile compounds. Sensory analysis was performed at days 179 and 273. The low pH hams had higher moisture and salt content at the beginning of processing. They reflected more active lipolysis and proteolysis as indicated by higher levels of free fatty acids and nonprotein nitrogen. Also, they were scored as firmer, dryer and had a less intense fat aroma.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00535.x
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  • 7
    Electronic Resource
    Electronic Resource
    RELATIONSHIP BETWEEN METABOLISM AND GLYCOGEN CONTENT IN SKELETAL MUSCLE FIBERS OF LARGE WHITE AND HAMPSHIRE CROSSBRED PIGS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 3 (1992), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Glycolytic potential (an estimator of intra vitam glycogen level) was determined at slaughter in the M. longissimus lumborum muscle from 6 Large White pigs and 6 Pen Ar Lan pigs (Pen Ar Lans are Hampshire × Pietrain × Large White crossbred pigs). Muscle samples (M. longissimus lumborum) were taken at slaughter and 24 h later. Muscle glycolytic potential was much higher in Pen Ar Lans than in Large Whites. Samples were cut at – 25°C for histochemistry. Serial cuts were stained for ATPase activity, succinate dehydrogenase activity
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00674.x
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  • 8
    Electronic Resource
    Electronic Resource
    Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs
    Amsterdam : Elsevier
    Meat Science 20 (1987), S. 149-158 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(87)90034-9
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of temperature on porcine-muscle metabolism studied in isolated muscle-fibre strips
    Amsterdam : Elsevier
    Meat Science 38 (1994), S. 179-191 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(94)90108-2
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  • 10
    Electronic Resource
    Electronic Resource
    Use of perfused isolated muscle, as studied by ^3^1P NMR, to investigate metabolism and post-mortem changes
    Amsterdam : Elsevier
    Meat Science 30 (1991), S. 327-336 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(91)90041-N
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    Paper (German National Licenses)
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