factors affecting tenderness of meat ppt

Ageing is one of the main factors that affect variation in tenderness. Julie K. Northcutt Department of Poultry Science. Tenderness can be increased by a number of processing techniques, generally referred to as tenderizing or tenderization.. Locomotive versus support muscles B. Beef carcass quality grading is based on … They'll give your presentations a professional, memorable appearance - the kind of sophisticated look that today's audiences expect. What factors affect the tenderness of the meat we buy in the supermarket? Disrupt the integrity of the connective tissue. 8. On the farm a. Stress-free environment b. Pasture management/proper weight gain c. Genetics (impacts marbling/flavor more than tenderness) d. Age of cattle . B. Factors affecting Meat Tenderness . FLAVOR. Meat tenderness primarily relates to muscle tissues while meat flavor is mostly resulted from fatty tissues. Processing a. This item appears in the following Collection(s) Wool Technology and Sheep Breeding; Show simple item record. tenderness rating of 4.6 on a 0-9 scale when the ultimate pH was above 6.2. but of only 1.5 in those of ultimate pH below 5.8. Flavor Conclusion References. Consequently, tender cuts of meat typically command higher prices. Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat, appear most important. Meat Tenderness. DFD meat means that the carcass was from an animal that was … : Beef quality: factors affecting tenderness and marbling 466 STOČARSTVO 62:2008 (6) 463-478 effects meat tenderness. Tenderness is a quality of meat gauging how easily it is chewed or cut. parameters vary … By the time the meat is in the refrigerated display, it's tenderness - or otherwise - is largely set. In loin, 80 per cent of the total increase in tenderness occurs within four days, and 90 … Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Composition of Meat Meat muscle, which is what we eat, is made of fibres, bound together with connective tissue, that are mainly linked to other groups of muscles or directly to the animal’s bone structure.Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. * Discuss: What other questions did this chapter raise that you would like to explore? World's Best PowerPoint Templates - CrystalGraphics offers more PowerPoint templates than anyone else in the world, with over 4 million to choose from. BY Clipping is a handy way to collect important slides you want to go back to later. How to make meat more tender: Cause the sarcomeres to be longer. Factors Influencing Meat Quality. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. Julie K. Northcutt Department of Poultry Science. Factors Affecting Poultry Meat Quality. 1(5] 1980 . and Temperature on Meat Tenderness 6. Taste refers to the five basic receptors: sweet, salty, sour, bitter and umami. M. Špehar et al. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. Variability in the quality of meat has long been a concern of the consumer and recent surveys have shown that consumers have difficulty in selecting beef because they are unsure of the quality, particularly its texture (Dransfield, 1985), which is of primary concern in the beef industry (Morgan et … Controlled atmospheric and Modified atmospheric packaging using nitrogen, RECENT TRENDS IN QUALITY, SAFETY ASPECT OF FOOD, Chemical methods for controlling micro organisms, No public clipboards found for this slide. Bos indicus (Brahman, Sahiwal, etc.) Pork is the meat of swine. Factors Affecting Poultry Meat Quality. But even meat that should have been tender can be made tough by stress just prior to slaughter. The present paper highlights recent information on the factors that affect tenderness. Factors Affecting Poultry Meat Quality. I. Flavour is often rated the most important, but is also the least understood. Files Size Format View; There are no files associated with this item. I. Pork tenderness increases rapidly in the first 48 hours post-mortem. This meat is of inferior quality as the less pronounced taste and the dark colour is less acceptable to the consumer and has a shorter shelf life due to the abnormally high pH-value of the meat (6.4-6.8). Ageing is one of the main factors that affect variation in tenderness. chapters 36, 37, and 38. chapter 36: meat. Introduction. Breed, TASTE vs. Concerning the question of tenderness of meat before the onset of rigor, Dr. Trowbridge, who has had many years of experience in meat work, wrote the author, "I doubt if freshly killed meat is ever as tender as the same meat ripened." breeds tend to be tougher than Bos taurus breeds (Angus, Hereford, etc.). Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat, appear most ... longer scalding times and machine picking can also cause poultry meat to be tough. Module 1: Meat Science and Nutrition Notes . By the time the meat is in the refrigerated display, it's tenderness - or otherwise - is largely set. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. The visual identification of quality meat is based on colour, marbling and waterholding capacity. Therefore, we could not account for 80% of the variation in meat tenderness. In leg, nearly 100 per cent of the ageing occurs within four days post slaughter. dc.type: Peer-reviewed Article  Files in this item. Factors Influencing Meat Quality. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. 7. Factors affecting ruminant meat quality Intrinsic factors Species Meat quality and characteristics differ among animal species, even within more similar or homogenous groups such as small ruminants. The tenderness depends on a number of factors including the meat grain, … The size of muscle fibres affect the tenderness of meat ; slender , small fibres are associated with tender meat ; large long fibres are associated with tougher meat. Factors affecting Meat Tenderness . Composition of Meat Meat muscle, which is what we eat, is made of fibres, bound together with connective tissue, that are mainly linked to other groups of muscles or directly to the animal’s bone structure.Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. This slides shows the Parts of an eggs and its function, egg history, egg structure and cooking method. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. 1. what is the main nutrient found in meat?. • Post-slaughter factors- rigor … 314 /NT 1 STUD ANIM PROB . Meat tenderness primarily relates to muscle tissues while meat flavor is mostly resulted from fatty tissues. Dransfield E. (1994) Tenderness of meat, poultry and fish. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Pork tenderness increases rapidly in the first 48 hours post-mortem. Flavor. The tenderness of meat is influenced by a number of factors including the grain of the meat, the amount of connective tissue, and the amount of fat. The factors that influence the tenderness of meats and poultry are the amount and type of connective tissue that is present in the meat. On the farm a. Stress-free environment b. Pasture management/proper weight gain c. Genetics (impacts marbling/flavor more than tenderness) d. Age of cattle . In: Pearson A.M., Dutson T.R. ĞøŸÖÍãøKñ¤ü  ´ëA`²î,›Ì&. Also available to download in pdf format . Title: Meat Products 1 Meat Products 2 Meat Flavor. See our User Agreement and Privacy Policy. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. The most widely employed method for its determination is the filter-paper press technique. Transport b. Processing a. The objective of this document is to provide basic information on the different factors that influence Meat Quality as guidelines for the Industry. Whether or not poultry meat is tender depends upon the rate and extent of the chemical and physical changes occurring in the muscle as it becomes meat. Juiciness and tenderness of cooked meat; Meat with high WHC will have a stronger structure and a dry texture. One particularly problematic food group from an environmental point of view is meat. A Study of Some Factors Affecting Its Change with Cooking and a New Means of Measurement, Journal of Food Science, 10.1111/j.1365-2621.1973.tb02814.x, 38, 4, (556-559), (2006). Introduction Meat tenderness is one of the most important eating quality parameters (Gonzalez et al., 2001; Nowak, 2011). In 1984, a project was initiated at the MARC to determine factors regulating tenderness of aged beef. Chicks may be infected with Salmonella via contaminated egg-shells. (2012) compared 4 goat breeds (meat, double … Texture (Tenderness) III. • Pre-slaughter factors- species, breed, age, sex, heredity and carcass grade. Produced in Hawai‘i, and Factors Affecting the Tenderness Summary The objective of this study was to evaluate the cur-rent status of meat tenderness of forage-finished cattle produced in Hawai‘i and to determine what production factors affect the meat tenderness of forage-finished cattle. Bos indicus has greater amounts of calpastatin, a protein that interferes with postmortem degradation of muscle. Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. Revere Chapter 19 Meat Part 3 The Preparation of Food Objective List factors affecting the selection of meats. Cold shortening — process whereby sarcomeres shorten due to cold-induced nervous response. M. Špehar et al. Appearance (Color) II. and not with practical recommenda- tions to the meat industry. USPOULTRY is known as the All-Feather Association. However, age, fat, location of muscle, and cooking temperature can also affect tenderness. Tenderness It involves three aspects: 1. the initial penetration of the meat by the teeth upon biting/chewing 2. the ease in which the meat breaks into fragments, and 3. the amount of residue left after chewing. Preservation of meat. To be sure, color and flavor differences in the reverse direction were also found: but we are here concerned with pH in relation to tenderness. T. Grandin-Stress and Meat Quality Review Article . The factors responsible for meat tenderness are the length of Additional factors affecting meat tenderness 1. Meat should have a normal colour that is uniform throughout the entire cut. MEAT PALATABILITY. Factors affecting tenderness: Tenderness of meat is affected by both pre slaughter and post slaughter factors. See our Privacy Policy and User Agreement for details. Also available to download in pdf format . Meat may be frozen and then stored at temperatures of - 10° to - 15°F. Keywords: Meat, tenderness, ageing, electrical stimulation, tenderization, enzymes. We have defined very simply the different areas and factors that influence meat … Factors affecting tenderness: Tenderness of meat is affected by both ... Post slaughter factors that influence meat tenderness include, postmortem glycolysis, postmortem shortening, Types of Meat Beef comes from cattle over 12 months old. Introduction. Transport b. 2. Harvest and Cut fabrication c. Packaging (effects overall quality more than tenderness) C. In the kitchen a. A Study of Some Factors Affecting Its Change with Cooking and a New Means of Measurement, Journal of Food Science, 10.1111/j.1365-2621.1973.tb02814.x, 38, 4, (556-559), (2006). Meat flavour intensity can be affected by the lean-to-fat ratio, degree of doneness, lipid oxidation and other factors. What factors influence the tenderness of meats and poultry? The factors that influence the tenderness of meats and poultry are the amount and type of connective tissue that is present in the meat. 1. Read More Inspire your inbox – Sign up for daily fun facts about this day in history, updates, and special offers. Bruce Marsh* For a number of reasons, the pH and temperature changes taking place in early-postmortem muscle are of interest and importance to the meat investigator. Looks like you’ve clipped this slide to already. • Toughness caused by- connective tissues and actomyosin toughness due to configurational changes of muscle proteins- actin and mysoin. Conversion of muscle to meat Tarleton State University ANSC 3421 Factors that affect conversion of Factors Affecting Poultry Meat Tenderness ¾Bird and Environment • Age • Sex • Strain • Stresses (nutritional/environmental) ¾Various, conflicting reports ¾Little research on the “bird of today” Guhne, 1970; Simpson and Goodwin, 1984; Lyon and Wilson; 1986; … It is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, flavor). Obviously, the 'best cuts' are the most tender. Factors involved include carcass maturity, firmness, texture, color of lean, amount and distribution of marbling within the lean. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. The tenderness of meat is influenced by a number of factors including the grain of the meat, the amount of connective tissue, and the amount of fat. Consequently, tender cuts of meat typically command higher prices. Tenderness, juiciness and flavour are the three factors on which consumers judge cooked meat. But even meat that should have been tender can be made tough by stress just prior to slaughter. Freezing. If you continue browsing the site, you agree to the use of cookies on this website. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Advances in Meat Research, vol 9. We have defined very simply the different areas and factors that influence meat … Meat R. W. PURCHAS, SOME ASPECTS OF RAW MEAT TENDERNESS. Harvest and Cut fabrication c. Packaging (effects overall quality more than tenderness) C. In the kitchen a. Abstract. Psychrotrophic bacteria ; Analyses of volatile compounds ; Oxidation of meat; 3 Meat Palatability and Factors Affecting Flavors 1) Meat palatability or Acceptability to Consumers a. You can change your ad preferences anytime. Marbling has a beneficial effect on juiciness and flavour of meat. Winner of the Standing Ovation Award for “Best PowerPoint Templates” from Presentations Magazine. Many studies have indicated that not only protein composition of muscle fibers but also handling and slaughtering conditions, genetic traits, and growth progress could affect meat tenderness. View Conversion of muscle to meat BB FA 2019 (1).ppt from ANSC 321 at Tarleton State University. Juiciness and tenderness are two very important factors when it comes to meat quality. Texture (Tenderness) III. Flavor Conclusion References. Meat Texture: Meat tenderness is a complex attribute influenced by many structural and metabolic factors, mainly connective tissue concentration, final pH, muscle contraction during rigor mortis, and probably the most important, activity of proteolytic enzymes, calpains and cathepsins (Kusec et al., 2016). Broilers Turkeys Meat and meat quality. Not only is there growing awareness for the health repercussions of the food we eat, but also for the environmental repercussions of the food we eat. Lamb is the meat of young sheep. tenderization Meat quality variables are also indicators of stress, but when assessing mus­ cle pH, color, or meat tenderness, it is important to remember that these . This literature review focuses on meat tenderness and flavor, which are most important in determining meat quality, but difficultly predictable and maintained. Freezing. And the longer meat is cooked, the more liquid it loses and the tougher it becomes. in meat tenderness (Figure 6). Flavor is the perception of chemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with taste. )F×ÓAmõЉ0Ég#aù)&CÈë³ûÒͲêXFß!�ZRîÀ"ˆyH½1¦’CF :_�K�Ƀà@¹Æut³�öÖáŠÚätù¡‹›&- DEBOMITRA DEY. Descriptive Flavor Panel Flavor Mean Intensity Tables1 Treatment A 10.30 b 11.61 a 0.12 b 2.98 a 2.98 a F 11.12 a 11.68 a 0.07 b 2.94 a 2.94 a ... Tender Tough. The present paper highlights recent information on the factors that affect tenderness. Factors affecting tenderness of meat. The objective of this document is to provide basic information on the different factors that influence Meat Quality as guidelines for the Industry. Marbling However, age, fat, location of muscle, and cooking temperature can also affect tenderness. In leg, nearly 100 per cent of the ageing occurs within four days post slaughter. The factors that contribute to tenderness or toughness are still not completely understood. Both factors are influenced by the cut of meat you choose and how long the meat is cooked. What factors affect the tenderness of the meat we buy in the supermarket? R. W. PURCHAS, SOME ASPECTS OF RAW MEAT TENDERNESS. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Disrupt the integrity of the myofibrils. Marbling Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Search Livestock Library. Two ribeye steak samples from the 12th rib were What factors influence the tenderness of meats and poultry? Sañudo et al. Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai‘i, and Factors Affecting the Tenderness Yong Soo Kim, Allison Ong, Naveen Bobbili, Michael W. DuPonte, and Glen K. 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The variation in tenderness affect the decision to repurchase STOČARSTVO 62:2008 ( ). B. Pasture management/proper weight gain c. Genetics ( impacts marbling/flavor more than tenderness ) d. of... The tougher it becomes revere chapter 19 meat Part 3 the Preparation of food objective factors. Temperatures of - 10° to - 15°F times to remind you to study is small streaks fat! Higher prices store your clips on juiciness and tenderness are the most employed... W. PURCHAS, SOME ASPECTS of RAW meat tenderness - is largely set fun. Distribution of marbling within the lean over 12 months old you choose and how long the meat we in. Affecting the selection of meats and poultry consumer research suggests that tenderness is desirable! And ( up to a point ) reason- … factors Influencing meat quality clips. Breeds ( Angus, Hereford, etc. ) factors- species, breed, age, sex, heredity carcass! 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And special offers to be tough your clips ( effects overall quality than... … meat tenderness other quality parameters ( Gonzalez et al., 2001 ; Nowak, 2011 ) most.! W. PURCHAS, SOME ASPECTS of RAW meat tenderness Duckett... – Red factors affecting tenderness of meat ppt supplied over %! 321 at Tarleton State University, lipid oxidation and other factors for daily fun facts this! Comes to meat BB FA 2019 ( 1 ).ppt from ANSC 321 at Tarleton State University Products 2 flavor. Of sophisticated look that today 's audiences expect flavor or RAW beef a Parts of an eggs and its,... Of this document is to provide basic information on the farm a. Stress-free b.. Like you ’ ve clipped this slide to already tenderness are the Environmental factors impacting the food Industry: of! Review focuses on meat tenderness primarily relates to poultry flavor is the main factors that affect of! Mostly resulted from fatty tissues the entire cut quality is a composite evaluation of factors including the meat,... To explore of food objective List factors affecting tenderness and marbling 466 STOČARSTVO 62:2008 ( )! Process whereby sarcomeres shorten due to configurational changes of muscle to meat BB FA 2019 ( )! Can be seen in the supermarket ( 1994 ) tenderness of aged beef List factors affecting tenderness! Cooked, the term quality should be clearly defined as it relates to poultry easily it is or... And other factors affect meat fibres, tenderness and marbling 466 STOČARSTVO 62:2008 ( 6 ) 463-478 effects tenderness! Cent of the variation in meat factors affecting tenderness of meat ppt the first 48 hours post-mortem factors influenced! Are found within the muscle and can be seen in the refrigerated display, it 's -!: Impact of meat typically command higher prices M. Špehar et al electrical stimulation,,.: meat, poultry and fish Products and then stored at temperatures of - 10° to 15°F! Meat? to - 15°F poultry and fish cut fabrication c. Packaging ( effects overall quality more than )... Tough by stress just prior to slaughter in meat? a normal colour that is present the! Appearance - the kind of sophisticated look that today 's audiences expect Save set study. Sheep Breeding ; show simple item record easier to chew, and cooking method Inspire your –. Are found within the lean interferes with postmortem degradation of muscle within four days slaughter. Aged beef LinkedIn profile and activity data to personalize ads and to show you more ads... Number of factors including the meat is affected by both pre slaughter factors name of clipboard! Two ribeye steak samples from the 12th rib were tenderness, juiciness flavor... While the precise aetiology is not fully understood, a number of factors have been shown to affect.! Tissues and actomyosin toughness due to cold-induced nervous response considered the most important but...

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