Differences In Water-holding Capacity Research Articles

Prediction of meat quality in live pigs using stress-susceptible and stress-resistant animals

A new in-vivo procedure for predicting the potential meat quality in live pigs was devised using stress-susceptible (halothane positive) and stress-resistant (halothone negative) pigs. The potential meat quality in live pigs was determined using small biopsy samples of M. longissimus dorsi (LD). Meat quality was assessed by the combined measurements of pH and water-holding capacity (WHC) on the 12 000 g supernatant after incubation of 500 mg biopsy LD muscle with an equal volume of 150 m m KCl at 39°C for 45 min. With the LD muscles of halothane positive ( n = 37) and halothane negative (n = 55) pigs, high correlations (r = −0·854) were observed between the supernatant (i.e. fluid) pH and WHC of the biopsy samples, between fluid pH of the biopsy samples and 1-h post-mortem (pH 60) LD muscles (r = 0·951), and between pH 60 and WHC (r = −0·956). The experimental data show that our in-vivo test can differentiate halothane positive from halothane negative pigs and can also predict the potential meat quality in live pigs. The test could be applied to select pigs with differences in WHC to improve meat quality.

On the assessment of water-holding capacity of hot- vs cold-boned pork

The effects of time of boning and storage period on creatine kinase (CK) activity, transmission value, drip losses and water-holding capacity (WHC) measured by various methods was investigated. At 40 min post-mortem 30 pig carcasses with pH values > 6·2 in the loin were selected. The right loin of each carcass was hot boned and vacuum packaged immediately. The left loin was cold boned and packaged after overnight chilling at 2 ± 2°C. After 1, 5 and 12 days of storage at 0 ± 1°C, 10 hot- and cold-boned loins were unpacked and sampled. Time of boning did not affect drip losses. At 1 day post-mortem the CK activity was higher in hot- than in cold-boned pork. Sarcomere lengths were not affected by time of boning. The WHC was investigated by two controlled methods. A filter-paper press method was not sensitive enough to assess differences in WHC of hot- vs cold-boned pork. The results of a gravimetric method depended on the sample location. Results of the gravimetric test decreased with increasing storage periods. The results suggest that under the experimental conditions the chilling rates of hot-boned vs carcass-attached muscles were similar.

Effect of addition of some hydrocolloids on the stability of frozen minced fillet of mackerel

Pectins and alginates were used as additives (0·5%) in ground-fillets of mackerel and their effects on pH, water-holding capacity (WHC), cook drip loss and the formation of dimethylamine (DMA), and formaldehyde (FA) were investigated. Exceptional differences in WHC were observed. The alginate showed the highest values of WHC. The hydrocolloids used did not show any protective effect. All treated samples presented similar increases of DMA and FA contents.

Differences in quality characteristics of normal, PSE and DFD pork

Differences in water-holding capacity, colour and tenderness/toughness were studied in 21 pork loins belonging to three quality categories, i.e. dark firm dry (DFD), normal and pale soft exudative (PSE). The division into the three groups was based upon the ultimate pH-values of the loins (< pH 5·5, pH 5·5–6·0, pH > 6·4). The PSE loins were characterized by a poor waterholding capacity, higher cooking loss and paler colour in contrast to the DFD category. The normal loins took an intermediate position. Neither sarcomere length, determined on fresh muscle tissue, nor Armour tenderometer values showed significant differences between the various quality categories. This was in contrast to the Warner-Bratzler (W-B) shear force values, determined on cooked loins, which had the lowest values in the DFD category. A strong relationship between the W-B values and the cooking losses was found. It was concluded that neither sarcomere length nor Armour tenderometer measurements were able to predict the shear force values of cooked pork loins.

Quality of Broiler Thigh Meat Patties as Affected by the Addition of Giblets

The quality and functional properties of poultry meat patties as affected by the incorporation of 10% broiler giblets were evaluated. The major meat component of the products was skinless broiler thigh meat. Four products were prepared: a control with no giblet meat and three products that contained one giblet meat source each (either hearts, livers, or gizzards). An emulsion consisting of broiler neck skin, salt, seasoning, water, and a soy concentrate was added to comprise 20% of the product.Skinless thigh meat contained significantly less moisture and more fat than the giblets; gizzards contained significantly more moisture than livers, and livers contained more moisture than hearts. Hearts contained significantly more fat than livers or gizzards. When cooked, patties containing hearts had the most fat and the least moisture. There were no significant differences among the cooked patties in retention of moisture or fat. Among raw components, livers showed the highest water-holding capacity and hearts the lowest. Cooked patties showed no significant difference in water-holding capacity or cooked yield. Giblets incorporated into the patties significantly affected objective texture; patties with giblets were less hard and not as cohesive or chewy as patties with thigh meat alone. Panelists noted significant differences between patties with and without giblets in triangle tests, and a panel using affective scaling scored patties with livers lowest for taste and overall acceptability.

A method to measure the water-holding properties of dietary fibre using suction pressure.

1. Water-holding capacity (WHC) of dietary fibre is usually considered as the amount of water held but the manner in which water is held by the fibre matrix may be more relevant in understanding the role of fibre in nutrition. 2. A method used to determine WHC under physiological conditions has been adapted to determine how strongly water is held by fibre. Solutions of compounds, such as polyethylene glycol, of known osmotic potential are used to generate a suction pressure across a dialysis membrane containing a fibre sample. The WHC at each suction pressure can then be determined. 3. The method can be applied to water-soluble and water-insoluble sources of fibre. Fibre sources studied included potato fibre concentrate, bran and gum arabic. 4. Results are comparable to other similar systems of WHC measurement for gels and suggest that vegetable fibre has water-holding properties more akin to a true gel than bran. Bran has very poor water-holding properties. 5. Differences in WHC between fibre sources are more apparent if WHC is considered as fibre concentration (g fibre/g water). 6. Differences in the water-holding properties could be important in determining fibre activity in the gut.

An investigation of the experimental conditions which could affect water‐holding capacity of dietary fibre

AbstractThe water‐holding capacity (WHC) of various sources of vegetable and cereal dietary fibre has been measured under different experimental conditions. WHC was measured by centrifugation and filtration. The results obtained suggest that prolonged soaking has no effect on WHC. Fibre agitation, the presence of buffer (pH 7.5), and the presence of bile salt (deoxycholate) also had no effect on WHC, except for never‐dried potato fibre (NDPF) (fresh fibre concentrate). WHC, however, does vary with the method of measurement and the WHC determined by centrifugation was greater than that determined by filtration. The differences in WHC between NDPF and dried potato fibre are not due to gross chemical differences in the fibre. The conditions used for the preparation of dietary fibre and the measurement of its WHC, therefore, must be carefully controlled before the role of fibre in the diet can be better understood.

The Effect of Conventional and Microwave Cooking on the Eating Quality of Beef from Bulls of Three Differing Breed-Types

The effects of microwave cooking with intermittent energy application and of conventional electric heating on the cooking losses and eating quality of paired beef semitendinosus (ST) roasts were determined. The beef was obtained from young bulls, representing three breed-types: Hereford crossbred (HC), dairy crossbred (DC) and beef synthetic (SY), which had been fed and managed under similar conditions.Cooking time and cooking losses of ST roasts were affected by cooking method, but did not appear to be affected by breed. Subjective evaluation indicated that roasts from both cooking methods were similar in internal color, initial juiciness, softness, juiciness, flavor, residual connective tissue and overall acceptability but panelists rated roasts cooked conventionally significantly better in external color, evenness of internal color, texture and tenderness than those cooked electronically. Objective measurements of juiciness (water holding capacity (WHC), tenderness (Warner Bratzler shear, Ottawa texture measuring system (OTMS) with Warner Bratzler blade) and softness (penetrometer) for ST roasts agreed with findings for cooking method from sensory evaluations. Trained panelists indicated that ST roasts from all breeds were similar in eating quality. There were no significant differences in WHC, Warner Bratzler shear values. OTMS measurements and penetrometer data attributable to breed. Thus, these studies suggest that 1) ST roasts may be cooked using either conventional electric ovens or microwave ovens operated with intermittent energy application; and 2) beef obtained from the three breed-types of young bulls was similar and judged acceptable in eating quality.

Adaptive Differences in Water‐Holding Capacity in an Intertidal Gastropod

EcologyVolume 37, Issue 1 p. 174-178 Article Adaptive Differences in Water-Holding Capacity in an Intertidal Gastropod Earl Segal, Earl SegalSearch for more papers by this author Earl Segal, Earl SegalSearch for more papers by this author First published: 01 January 1956 https://doi.org/10.2307/1929680Citations: 11AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume37, Issue1January 1956Pages 174-178 RelatedInformation

Part II: Centrifuge Studies

In an effort to develop a simple and rapid means of measuring swelling capacities in water of cotton and other fibers in mass, the centrifuge technique has been subjected to a rather extensive study. In this technique the swelling capacity appears as a function of the moisture retention after swelling and centrifuging. Many previous workers have employed the centrifuge empirically for the removal of external, nonswelling water from fibers, but under conditions which have varied greatly as to time and intensity of centrifuging. In the present work, the complication of dealing with the two variables of time and speed of centrifuging simultaneously has been circumvented by noting that straight lines (to a high degree of approximation) were obtained when the moisture regains of the sample were plotted against the squares of the rotational speeds. The intercept of these straight lines on the moisture regain axis was characteristic for a given fiber in a given physical form. The intercept values were shown to be the same and reproducible for any selected centrifuging time of 20 min. or more, provided the minimum acceleration was above 3,200 g. It was found that the zero-speed intercepts on the moisture regain axis, while highly re producible, did not represent true swelling capacities. That the intercept values were too large was shown by the sizable intercepts obtained with glass fibers, which obviously are incapable of swelling. It was found that the excess moisture retentions could be reduced considerably in samples "oriented" so that the axis of the yarns or cords lay parallel to the direction of centrifugal force. Still further reductions occurred on cutting such "oriented" samples after centrifuging and determining the moisture regains of the cut lengths nearest the centrifuge axis. Although it was not found possible to obtain true swelling capacities with the centrifuge, it appears that the technique could be very useful for detecting and measuring differences in water-holding capacity brought about by chemical treatment. A quantitative theory of the behavior of the fiber-water system in the centrifuge was developed, based on simple capillary considerations.