L.L. Gibson

The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork

Abstract A total 851 swine of four breeds (Duroc, Hampshire, Landrace, and Yorkshire), three genders (barrows, gilts, and boars) and two PSS (halothane) genotypes (carriers and non-carriers of the halothane gene) were evaluated for meat quality, cooking, and palatability traits. Breed exerted a major influence on meat quality, cooking, and palatability traits. The most palatable meat was produced by Hampshires and the least desirable meat was produced by Yorkshires. Although juiciness was negatively correlated with cooking loss (r=−0.60), meat from Hampshires received the highest ratings for juiciness, despite sustaining the greatest cooking losses. Gender exerted minor influences on meat quality and palatability attributes, and no indication was obtained genders differed sufficiently in palatability to warrant discrimination based upon gender. Therefore, entire males can be utilized to capitalize on reported production advantages without influencing palatability, particularly if adequate means for screening boar taint are available for carcasses from heavier or more mature animals. Halothane genotype exerted substantial influence on meat quality traits and statistically significant but relatively minor influence on palatability traits. Carriers of the halothane gene produced meat which was of clearly inferior quality to the meat produced by non-carriers. Carriers of the halothane gene consistently produced a higher proportion of unacceptable chops than non-carriers, although differences were not statistically significant.

The effects of postmortem product handling and aging time on beef palatability

Abstract The effects of postmortem handling and aging time were investigated on the palatability attributes of beef at weekly intervals up to four weeks using both an experienced laboratory panel and a highly trained, flavour/texture profile panel. The presence of bone in intact meat cuts reduced both cooking times and cooking losses, irrespective of postmortem handling treatment. Bone-in (intact), vacuum packaged meat cuts were more tender initially and overall and had less perceived connective tissue and lower shear force values than conventionally aged controls and controlled atmosphere, boneless, display-ready cuts. Boneless, vacuum packaged cuts also were more tender overall than controlled atmosphere, boneless, display-ready cuts. Both bone-in (intact) and boneless, vacuum packaged cuts were rated higher in juiciness and flavour desirability than conventionally aged controls and controlled atmosphere, boneless, display-ready cuts. Bone-in (intact), vacuum packaged cuts were also perceived to have a more intense beef flavour than cuts receiving any other postmortem handling treatment. Consequently, both bone-in (intact) and boneless vacuum packaged cuts were rated higher in overall palatability than conventionally aged controls and controlled atmosphere, boneless, display-ready cuts. However, detailed flavour and texture profile analysis indicated steaks could be aged for up to four weeks without influencing the overall quality of the flavour or texture, irrespective of postmortem handling treatment. Both initial and overall tenderness improved progressively and Warner–Bratzler shear force values and the amount of perceived connective tissue decreased progressively as postmortem storage was extended. In addition, both flavour intensity and desirability increased progressively with the extension of postmortem aging. Consequently, postmortem aging appeared to be beneficial to all palatability attributes, except juiciness. Therefore, steaks can be aged for up to four weeks to obtain substantial improvements in overall texture, without adversely affecting overall flavour quality, irrespective of postmortem handling treatment.

The influence of mechanical tenderization on the palatability of certain bovine muscles

Twelve different muscles or muscle groups were removed from both sides of 25 Canada AA beef carcasses. Muscles or muscle groups from alternate carcass sides were either mechanically tenderized or served as controls. Mechanical tenderization increased thaw-drip losses from the brisket approximately 1.25% and cooking losses from the blade eye by approximately 2.75%, but did not influence cooking times. Mechanical tenderization also improved initial and overall tenderness of the outside round, top sirloin, striploin, inside round and chuck tender. In addition initial tenderness of the sirloin tip eye and overall tenderness of the eye of the round were improved by mechanical tenderization. Moreover, connective issue in the top sirloin, striploin, and eye of the round was less perceptible after mechanical tenderization, but juiciness was decreased in the blade eye and top sirloin. Flavor intensity of the top sirloin and rib-eye was also reduced by mechanical tenderization. However, the desirability of the flavor of the inside round was improved by mechanical tenderization and the overall palatability of the inside round and eye of the round improved with mechanical tenderization. Mechanical tenderization decreased the proportion of inside round samples rated tough initially and overall from 52 to 20% and from 36 to 12% respectively. Mechanical tenderization also reduced the proportion of outside round samples perceived to contain a slight or greater amount of connective tissue from 36 to 12%. In addition, mechanical tenderization reduced the proportion of inside round samples with undesirable flavor from 16 to 0% and reduced the proportion of unpalatable rib-eye, inside round, and eye of the round samples from 12 to 0, 36 to 8 and 80 to 40%, respectively. Consequently, mechanical tenderization can be effectively utilized to reduce the variability and improve the tenderness and palatability of certain muscles, particularly hip muscles.

The influence of lamb chronological age, slaughter weight, and gender. Flavor and texture profiles

Abstract A sample of 90 boneless shoulder roasts representative of the Canadian market lamb population was evaluated for flavor and texture using the profiling approach. Results revealed the following findings: (1) wether lambs had a less appropriate, well balanced, well blended flavor than both ram and ewe lambs; (2) the overall texture of lamb deteriorated progressively with advancing age; (3) the flavor of lambs in age group 2 (6–9 months) was more appropriate, well balanced, and well blended than that of older and younger lambs, (age group 1 and 4: 3–6 and 12–15 months); (4) the overall texture of lamb improved progressively as slaughter weight increased; (5) lambs weighing over 50 kg at the time of slaughter had a more appropriate, well balanced, and well blended texture than lighter weight lambs; and (6) increasing slaughter weight produced beneficial effects in components of flavor, despite the fact differences in flavor amplitude attributable to slaughter weight and a significant trend in overall flavor with increasing slaughter weight were not detected.

The influence of packaging and storage time on the retail properties and case-life of retail-ready beef

Abstract Steaks from three different muscles were either vacuum (V) or CO2 (CAP) packed and stored for up to 24 weeks at three different storage temperatures. Following storage they were displayed for up to 30 h. Muscle pH declined during storage in both package types. Color became progressively darker during storage, but muscle color was not related to duration of storage. Muscle color was dependent upon package type during storage. Lightness (L*) values were not related to duration of storage or display, but CAP samples were generally lighter in color than V samples. Package type generally exerted little influence on deoxymyoglobin (DOMB) content, but V samples generally contained more DOMB than CAP samples, prior to display. Although package type exerted little influence on a* values V samples generally contained more oxymyoglobin (OMB) than CAP samples. Redness of muscle color (a* values) and OMB were both lost progressively during storage and display, irrespective of package type. Yellowness (b* values) was not influenced by package type, but yellowness was progressively lost in both package types during storage. However, b* values were not related to duration of display. Although type of packaging exerted little influence on surface discoloration, CAP samples generally contained more metmyoglobin (MMB) than V samples during display. Both MMB content and surface discoloration increased progressively during storage and display, irrespective of package type. Retail appearance deteriorated progressively during storage in samples subsequently displayed for at least 1 h, irrespective of package type. Retail appearance also deteriorated progressively during display in all V samples and in CAP samples peviously stored for at least 3 weeks. Only a few differences in retail appearance attributable to package type were detected, and these differences were inconsistent. Off-odors became progressively more prevalent during storage, irrespective of package type. V samples generally had more prevalent off-odors than CAP samples. CAP samples retained a retail case-life of 30 h after being stored for 13 weeks or less, while V samples retained a retail case-life of 30 h after being stored for only 8 weeks or less. This 5-week difference in storage life, based upon visual appearance, could well have important practical implications.

The influence of controlled atmosphere storage on the flavor and texture profiles of display-ready pork cuts

Abstract A total of 216 commercial pork loin sections were utilized to investigate the influences of storage atmosphere, temperature, and time on the flavor and textural properties of display-ready cuts. Storage atmosphere and temperature exerted little influence on flavor and textural properties when data were pooled over storage time and storage atmosphere or storage temperature. However, both flavor and texture deteriorated progressively ( P ≤ 0.05) as storage was extended, and storage time accounted for 94 and 91%, respectively, of the variation in texture and flavor amplitude ratings when data were pooled over storage atmosphere and storage temperature. Normal flavor character notes became less prevalent and less intense ( P ≤ 0.05), and were detected later ( P ≤ 0.05), while unusual flavor character notes became more prevalent and intense ( P ≤ 0.05), and were detected earlier ( P ≤ 0.05) as storage was extended, resulting in the flavor of samples becoming unusual, unbalanced, and unblended after 12 days of storage, when data were pooled over storage atmospheres and storage temperatures. Consequently, off-flavor development constituted the limiting factor for extension of chilled pork storage life in display-ready packs, masterpacked in controlled atmospheres. Since previous research has illustrated early off-flavor development coincided with lactics reaching maximum numbers, extension of the chilled storage life of display-ready pork is dependent upon substantially improving the hygienic quality of commercial pork products.

The relationship of chemical components to flavor attributes of bacon and ham

Abstract Cured and smoked hams and bacon from 80 pigs were chemically analyzed for specific components (fat, sodium (Na), potassium (K), chloride (Cl) and nitrite (NO 2 )). In addition, complete flavor profiles were obtained on them using a highly trained flavor profile panel. Fat content hastened the perception of the appropriate salty taste in ham. It was also positively related to the intensities of an appropriate fatty aftertaste in bacon and an inappropriate metallic aftertaste in ham, and negatively related to the intensity of an inappropriate metallic aromatic in ham. Both Na and Cl were negatively related to flavor amplitude, due to positive relationships with an inappropriate unidentifiable off aromatic and aftertaste in both ham and bacon and an inappropriate sour taste and aftertaste in bacon. However, it is possible these adverse effects on flavor resulted from the particular cure mixture used or direct injection of liquid smoke. As expected both Na and Cl hastened the perception of the appropriate salty taste and were positively related to the intensity of this taste. They were also positively related to the intensities of the appropriate smoke aromatic and aftertaste in ham. K delayed perception of the appropriate smoke aromatic and was negatively related to its intensity in ham. It was also negatively related to the intensities of the appropriate salty taste and aftertaste in both ham and bacon, the appropriate sweet aftertaste in bacon, and the inappropriate astringent mouthfeeling in ham. K also hastened the perception of the inappropriate bitter taste in bacon. In ham, NO 2 was positively related to the intensities of the appropriate sweet taste and aftertaste and negatively related to the intensities of the inappropriate sour taste and aftertaste. Composite results demonstrate the influence of specific chemical components on the flavor attributes of ham and bacon, indicating salt content may be reduced, without substitution, to provide a beneficial influence on flavor.

Retail acceptability of lamb as influenced by gender and slaughter weight

Abstract A retail survey was conducted to determine the retail acceptability of lamb rib chops from animals differing in gender and slaughter weight. A random array of 12 packages of untrimmed chops, with equal weight, representative of three genders (rams, ewes, and wethers) and four slaughter weight groups (40·5–49·5; 50·0–58·6; 58·9–67·7, and 68·2–76·8 kg live) were presented to 2002 consumers as they passed through 31 supermarkets in two cities. Respondents demonstrated an obvious aversion to fatness, and over 50% of the respondents indicated chops from all genders and slaughter weight groups were unacceptable, with the exception of chops from ram lambs up to 58·6 kg in liveweight at the time of slaughter. Therefore the population of lambs currently being produced and marketed are too fat to be acceptable to the vast majority of Canadian consumers.

Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance

Abstract A total of 335 lambs 12 to 15 months of age with slaughter weights between 59 and 77 kg were utilized to evaluate the effects of hot-processing alone or in combination with elevated temperature conditioning on the cooking properties and consumer acceptance of cuts. Composite findings confirm the detrimental effects of hot-processing on tenderness, but indicate conditioning of boneless, vacuum packaged cuts for six hours at 320 °C is effective in at least partially offsetting these detrimental effects without significantly influencing other cooking or palatability attributes. It should be noted, however, neither hot boning alone or in combination with elevated temperature conditioning produced meaningful effects on acceptance based upon palatability traits, when assessed by consumers.