Meat Thickness Research Articles

A Comparative study of some carcass characteristics of Sudan Desert sheep and goats

SUMMARYMale Sudan desert sheep and goats of three age-groups, young, yearling and mature, were used to compare some of their carcass characteristics when reared under range conditions and in feedlot. Carcass traits studied were the dressing percentage, the percentage of bone in the carcass and wholesale cuts, chemical composition of meat, and muscle fibre thickness. An organoleptic test was carried out on meat from the fattened animals.The dressing percentage, percentage of edible meat, chemical fat and muscle fibre thickness were increased by fattening in the feedlot. Increases were also observed with advancing age, but the effect was more marked in fattened than unfattened animals. Goats yielded a higher carcass weight per unit live weight than sheep, the stomach content and skin weight relative to live weight being greater in the sheep than in the goats. Goats were shown to possess less chemical fat and thicker fibres than sheep. Taste panel scores revealed a highly significant (P < 0·005) treatment effect on tenderness and a significant (P = 0·5) treatment effect on juiciness in relation to age and species. Taste panel flavour scores were not associated with animal age or species.

Some aspects of the theory of comminuted meat adhesion

SummaryAn apparatus has been designed and built to study adhesive properties of plastic/viscous meat products. It allows for change of geometrical, kinematic and dynamic characteristics within a broad range. A procedure for studying adhesion has been developed. Using a model, theoretical relationships to determine adhesion have been derived, which relate comminuted sausage meat thickness between the plates to the speed of external force application. Tests showed a good agreement between theoretical and experimental data.On the basis of the theoretical relationships, the effect of preliminary contact time, material and plate area on sausage meat adhesion has been experimentally studied. Invariant characteristics of the meat have been found, such as the rate of decrease of contact area and surface tension coefficient; the order of the adhesive activities of various materials towards sausage meat has been determined.