Kazimierz Lachowicz

Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles.

Changes in texture parameters (hardness, cohesiveness, chewiness), rheological properties (elastic and viscous moduli), and structural elements (fibre cross-sectional area and thickness of peri- and endomysium) of three pork ham muscles: Biceps femoris (BF), Semimembranosus (SM), and Quadriceps femoris (QM), subjected to effective massaging for 2, 4, 6, 8, 10, 12 h were followed. BF, with its higher fibre cross-sectional area thicker peri- and endomysium, compared with QF and SM, was harder, more elastic, and more viscous than the other two muscles. Massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the peri- and endomysium, and a reduction in hardness and chewiness as well as in elastic and viscous moduli of the muscles studied. The lower were the initial values of textural and structural parameters and rheological properties of a muscle, the shorter massage time was necessary. To arrive at comparable values of textural parameters, rheological properties, and a similar sensory acceptance, BF, SM, and QF had to be effectively massaged for 12, 6, and 4 h, respectively.

Effects of massaging on hardness, rheological properties, and structure of four wild boar muscles of different fibre type content and age

Histochemistry (percentage number of three type fibres and their cross-sectional area) and changes in hardness, rheological properties (elastic and viscous moduli), and structural elements (mean fibre cross-sectional area and thickness of endomysium) of four wild boar muscles of different ages: biceps femoris (BF), semimembranosus (SM), quadriceps femoris (QF), and longissimus (L) subjected to effective massaging for 1, 2, 3, and 4h were evaluated. BF, with the high percentage of type I fibres, higher mean fibre cross-sectional area, thicker endomysium as compared with QF, SM and L, was harder, more elastic, and more viscous than the other three muscles. Muscles of older boars were found to contain higher percentages of type I fibres, lower percentages of type IIB fibres, bigger muscle fibre cross-sectional areas, thicker endomysium and higher values of hardness than the same muscles of young boars, whereas the percentage of type IIA fibres was about the same in the muscles of both groups. No effect of age on rheological properties was found. Muscle massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the endomysium, reduction in hardness and viscous moduli as well as in the elastic moduli of the muscles studied. The lower the initial values of textural and structural parameters and percentage of type I fibres of a muscle were, the higher was the muscles susceptibility to massage. BF compared to SM, QF and L, of all the older boar muscles tested compared to those obtained from young boars were less susceptible to mechanical tenderization.

Texture and rheological properties of meat from pigs of different halothane genotypes

The effects of halothane genotype (NN, Nn and nn) in pigs on meat texture, rheological properties, fibre diameter, area of intramuscular fat, pH, colour, drip loss, cooking loss and yield of cooked and of smoked loin were examined. Cooked and smoked meat of NN pigs exhibited lower hardness, gumminess, chewiness, elasticity moduli, greater cohesiveness and a longer relaxation time compared to meat from pigs with genotype Nn or nn. Meat from pigs of the nn genotype exhibited the greatest hardness and elasticity, the shortest relaxation time and the lowest viscosity and cohesiveness, while meat from genotype Nn was intermediate regarding these parameters. Significant correlations were found between parameters of texture, and rheological properties and pH, structure, drip and cooking loss.

Influence of marinades on shear force, structure and sensory properties of home-style jerky

BACKGROUND Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material. METHODS Jerky was prepared from Longissimus muscle treated (24 h, 4°C) with the follow- ing marinades before drying at 55°C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade. The jerky’s shear and work forces, structure and sensory properties were compared. RESULTS An increase in sensory properties and a decrease in WB parameters as a consequence in muscle structural elements changes were found in all marinate-treated samples compared to the control. The greatest changes were observed when the meat was soaked with pineapple marinade before drying. Lower ones were observed when ginger and balsamic vinegar marinades were applying, and the lowest when jerky was produced using lemon & honey. Roe deer jerky, compared to wild boar and beef, received better scores for texture, and worse for overall acceptability. CONCLUSIONS Marinades containing proteolytic enzymes or characterized by a low pH could be used as tenderizers in jerky production from initially tough meat such as wild boar, and marinades based on lemon & honey and also vinegar could be used for flavoring tender meat with an intense aroma, such as roe deer meat.