Pdf relationship between waterholding capacity and protein. There exist, however, no reference unit nor reference procedures for measuring whc which have been adopted in general in meat science or technology. Pdf technologies to improve waterholding capacity of meat. Waterholding capacity whc is the ability of meat to hold on to its own water. Water holding capacity of meat, which is an exactly important meat quality trait that affects the color, aroma, flavor, nutrient content, succulence and tend. Pdf the eating quality of meativ waterholding capacity. The water holding capacity whc gradually increased. The pi of meat where waterholding capacity is at a minimum is in the ph range of 5. The role of proteins in waterholding capacity of meat springerlink. The visual appearance and water holding capacity whc of meat are very important, as both contribute to the overall quality. Water holding capacity of meat is defined as the ability of the postmortem muscle meat to retain water even though external pressures e. Pdf on jan 1, 2011, pospiech edward and others published technologies to improve water holding capacity of meat. Pdf water holding capacity whc of meat and meat products determines the visual acceptability, weight loss and cook yield as well as sensory traits.
What events lead to dark, firm and dry beef in cattle that are rested and not exposed to stress, muscle glycogen levels will be 0. As a food hydrocolloid, flaxseed gum fg can significantly increase the water. Results showed a high correlation with ultimate ph. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water holding capacity and flavour development. Desmin shown at 1 and 5 days postmortem for each of the animals.
Bali beef quality after the application of liquid smoke in feed block. The water holding capacity, the rate of decline in ph, flavor, juiciness, color, ethical quality and health quality are the quality indicators of meat. Pork samples corresponding to two different muscle types, glycolytic m. These properties are determined by some factors belonging to the intrinsic quality of meat, animal. Pdf the effect of broiler breast meat color on ph, moisture. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to ph, drip loss, cooking loss, water holding capacity, shear force, and. As approximately 85% of the water 75g100g in living muscle is present in the cell, changes in the volume of myofibrils will result in changes in the whc of meat. In addition to flavour, marinade composition could affect the water holding capacity whc of meat and meat analogue products lebert and daudin, 2014, english, 1996. Good quality meat has a potential to have good water holding capacity, slow rate of declining ph, good appearance and corresponding author. A repeat experiment in our study showed the same daily pattern of water loss as presented in fig. Download hires imagedownload to mspowerpointcite this.
Cooking losses end the amounts of centrifugally expressed juice were determined for the sm and bf cooked for 1 hr at either 65c or 90c. Water holding capacity is broadly defined as the ability of meat to retain moisture. Water holding capacity and cooking yield of samples increased with increasing. The emulsifying capacity was determined using 3% nacl in a water. Waterholding capacity of fresh meat hogs, pigs, and pork.
Pdf waterholding capacity of fresh meat author semantic. A simplified method for determining water holding capacity of the method was developed by drs. This article describes objective and subjective methods for measuring. The effect of broiler breast meat color on ph, moisture, water holding capacity, and emulsification capacity thilina bandara introductioncolor is an important quality attribute that influences consumer acceptance of many food products, including poultry meat. The water holding capacity is inversely proportionate to the area recorded from the filter paper in cm2 and higher the value, lower the water holding capacity. Pdf the effect of ageing on the waterholding capacity of. Some of the methods need only a few minutes to obtain results, others require days. Pdf waterholding capacity whc of meat and meat products determines the visual acceptability, weight loss and cook yield as well as sensory traits. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. Af0007 how to test the water holding capacity of meat using. Neutral pyrophosphatase may influence the water holding capacity of meat. Therefore, water holding capacity is a significant parameter examined and controlled by meat industry.
Whc plays an important role in developing food texture, especially in comminuted meat products and baked dough zayas, 1997b. Effect of black rice powder on the quality properties of pork patties. Pdf prediction of waterholding capacity and composition of. The present work aimed to study the relationship between protein carbonylation and the loss of water holding capacity whc occurring during frozen storage of porcine muscles. Water content of meats, determination of waterholding. A number of preand postmortem factors influence the water holding capacity whc of meat. Hufflonergan, in improving the sensory and nutritional quality of fresh meat, 2009 6. Enhancing the water holding capacity of model meat analogues. The use of rapid spectroscopic techniques for online quality inspection of meat has been successfully. Brett kenney, assistant professor, division of animal and veterinary sciences, p. Determination of the waterbinding capacity of meat items for. Pse meat is a meat quality defect that affects important meat physical properties, such as water holding capacity and ultimate ph, which may reduce the quality of further processed chicken meat products komiyama, 2006.
Effect of pleurotus eryngii stalk residue on the oxidative status and meat quality of broiler chickens. Reciprocal meat conference proceedings, volume 48, 1995. The mechanism by which drip or purge is lost from meat is. Mechanism of action water holding capacity of cooked. Mechanismsof water holding capacity of meat theroleofpostmortembiochemicalandstructuralchanges elisabethhufflonergan,ph. Methods for studying the waterholding capacity of proteins. Optimizing utility of low waterholding capacity meats. The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has. Water holding capacity whc is the ability of meat to hold on to its own water. Holding capacity of meat the science of meat quality. Water holding capacity of fresh meat ability to retain inherent water is an important property of fresh meat as it affects both the yield and the quality of the end product. Water holding capacity of meat related to ph bowker and zhuang, 2015 6 and lower ph of meat lower the water holding capacity of meat oblakova et al. The parameters of meat quality were ph, water holding capacity whc, shear force of meat cooked value, and cooking loss. Relationship between desmin degradation and percentage drip loss in porcine longissimus dorsi.
Feb 01, 2021 a marinade can be a carrier of salt, as well as water soluble flavours, or fatsoluble flavours when using an emulsion. Pdf tenderisation of meat using bromelain from pineapple. The interaction of proteins with water has been expressed interchangeably by using the following terms. Water holding capacity is the ability of muscle to retain naturally occurring moisture. This includes the moisture inherent to the muscle tissue as well as any fluids that may be added to the meat during further processing. Water holding capacity whc has been defined as the ability of meat to retain its own water despite the application of force. It was reported that water holding capacity was least in meat from singed carcasses, while those of scalded and. The waterholding capacity whc of meats is related to the amount of free water released by the meat after physical. A high speed centrifugal method was used to measure the water. Determination of the waterbinding capacity of meat items. The relationship between waterholding capacity and cooked. Pdf evaluation of pork meat quality by using water holding.
Measurement of drip lossfor the research meat samples water holding capacity was measured as drip loss according to honikel 1998, i. Organization the structure of muscle tissue is quite complex in its organization. Poultry meat, processing, ingredients, water holding capacity, texture. Influence of various levels of flaxseed gum addition on. However, an animal exposed to various forms of longterm preslaughter stress. Changes in water holding capacity are very sensitive indicator for changes in the charges and structure of myofibrillar protein. This health assignment has been solved by our health experts at tvassignmenthelp.
Pdf early prediction of waterholding capacity in meat by. The measurement of waterholding capacity whc of meat is carried out in many different ways all over the world. Numerous factors can affect to water holding capacity in broiler breast meat both. Pdf measurements of waterholding capacity and color. Water holding capacity whc is the ability of muscle to retain naturally occurring moisture in meat. Effect of dryair chilling on warnerbratzler shear force and. Such benefits have been indirectly linked to the influence of increased ph on the water holding capacity whc of meat above the isoelectric point iep of the myofibrillar proteins. Pdf relationship between waterholding capacity and. The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. The role of postmortem biochemical and structural changes elisabeth hu. Protein carbonylation and waterholding capacity of pork. A technique for predicting waterholding capacity in early.
Waterholding capacity whc of postmortem porcine musculature is an important quality trait. The water content of meat, approximately 75%, and the water holding capacity whc are both key factors in determining the technological quality of meat and that of meat products 1, 2. Figure 2 from mechanisms of waterholding capacity of meat. Water holding capacity is an important quality attribute.
Whc is a growing problem in the meat industry affecting yield and quality of the meat. Water holding capacity is the ability of meat to retain its naturally occurring water during application of external force dennis, 2002. Water holding capacity whc is the ability of proteins to prevent water from being released or expelled from their threedimensional structure hermansson, 1986. Drip loss over the first 5 days postmortem in loins from four different animals. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. The waterholding capacity of meat is greatly affected by ph. Interestingly, several researchers have shown that the whc of meat increases with postmortem aging, and a growing body of evidence suggests that postmortem proteolysis may. Effects of cooking methods on textural properties and. Solomon introduction the literature on water holding contains many references to the term water holding capacity. Unacceptable water holding capacity costs the meat industry millions of dollars annually. Since rapid proteolysis of intermediate filament proteins like desmin in meat has been associated with improved water holding capacity melody et al. The effects of salt concentration and ph upon protein extractability and water. Determination of ph and water holding capacity of beef.
Biochemistry of lean muscle tissue as related to water. S c i e n c e r e c i p r o c a t i o n f a i r optimizing utility of low waterholding capacity meats. Sep 01, 2005 since rapid proteolysis of intermediate filament proteins like desmin in meat has been associated with improved water holding capacity melody et al. Pdf the eating quality of meativ waterholding capacity and. Hamm and grau has been the method uses filter paper. Determination of waterholding capacity of porcine musculature.
Hufflonergan, in improving the sensory and nutritional quality of fresh meat, 2009. This research will examine beef from two different sources and determine any significant differences in whc water form loss and ionic strength. Water content of meats, determination of waterholding capacity of. Water binding measurement of meat, journal of food science. In principle, water holding capacity whc is defined as the ability of meat to hold all or part of its own water. Improving the sensory and nutritional quality of fresh meat. Af0007 how to test the water holding capacity of meat. Tenderisation of meat using bromelain from pineapple extract. Water holding capacity is the ability of meat to hold its own or added water during application of any force.
Relationship between waterholding capacity of meats and. Current methods used to estimate water holding capacity of postmortem pm muscle by means of measuring drip loss are timeconsuming offer and trinick, 1983. Factors affecting the water holding capacity of red meat products. Numerous methods have been applied to determine whc such as the bag drip method and filter paper compression. Water binding measurement of meat water binding measurement of meat tsai, t.
Waterholding capacity of proteins with special regard to milk. Introduction in the past decades, worldwide poultry meat production and consumption have increased rapidly and, in many parts of the world, per capita consumption of poultry meat will continue to grow. It is clear that early postmortem events including rate and extent of ph decline, proteolysis and even protein oxidation are key in influencing the ability of meat to retain moisture. The objective of this study was to evaluate the effect of a dryac method on shear force and water holding capacity whc of broiler breast meat deboned 4h postmortem compared to hotboned no chill or immersionchilled meat.
Water holding capacity whc of meat and meat products determines the. Box 6108, west virginia university, morgantown, wv. Effects of cooking methods on textural properties and water. Water holding capacity an overview sciencedirect topics. Limited degradation of cytoskeletal proteins may result in increased shrinking of the overall muscle cell, which is ultimately translated into drip loss. The impact of lactic acid concentration and sodium chloride on ph, waterholding capacity, and cooked color of injectionenhanced darkcutting beef. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is. Waterholding capacity of fresh meat pork information gateway. However, limited progress has been made toward understanding the mechanisms that underlie the development of drip or purge. Factors affecting the water holding capacity of red meat. Lonergan department of animal science, iowa state university, ames, ia 50011, usa abstract unacceptable water holding capacity costs the meat industry millions of dollars annually. Introductioninstrumental techniques for rapid screening of meat properties e. The role of proteins in waterholding capacity of meat. Measurement of waterholding capacity and juiciness.
Twenty pigs were harvested at the purdue university meat. Theoretical basis and application for measuring pork loin drip loss. Evaluation of pork meat quality by using water holding capacity and visspectroscopy. The main purpose of this study is to examine the whc increase by fg in a meat product and the mechanism of the interactions between proteins and polysaccharides when fg is added into porcine myofibrillar. It is clear that early postmortem events including rate and extent of ph decline, prot. Some methods to predict water holding capacity use gravity, centrifugation, and other external. All of them measure the inherent ability of the cellular and subcellular structures of meat to retain excess water compared with the amount of the. The effects of salt concentration and ph upon water.
The total water content of the meat was not signicantly dierent at the two times thus the low drip loss 96 h postmortem can not be explained by a decreased total water content. Specifically, this study will investigate the different forms of water and which forms are lost during the cooking process. Enhancing the water holding capacity of model meat. Effects of meat and phosphate level on waterholding.
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