Factors affecting the water holding capacity of red meat products: A review of recent research advances

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 2, 2008, Pages 137-159

  Cheng, Qiaofen ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Post slaughter treatment; Pre slaughter treatment; Quality; Red meat; Water holding capacity

Indexed keywords

WATER;

ANIMAL; ANIMAL HUSBANDRY; ARTICLE; CATTLE; COOKING; FOOD HANDLING; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; PHYSIOLOGY; SHEEP; SKELETAL MUSCLE; STANDARD; SWINE;

ANIMAL HUSBANDRY; ANIMALS; CATTLE; COOKERY; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; MEAT; MEAT PRODUCTS; MUSCLE, SKELETAL; SHEEP; SWINE; WATER;

ANIMALIA;

EID: 39349098452     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390601177647     Document Type: Article

References (183)

1. Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., and Andersen, H. J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual Prefer., 14(4):277-288.
2. Anon. (1989). Chilled and Frozen: Guidelines on Cook-Chill and Cook-Freeze Catering Systems. London, UK: HMSO Publication Center
3. Apple, J. K., Maxwell, C. V., de Rodas, B., Watson, H. B., and Johnson, Z. B. (2000). Effect of magnesium mica on performance and carcass quality of growing-finishing swine. J.. Anim. Sci., 78:2135-2143.
4. Apple, J. K., Maxwell, C. V., Stivarius, M. R., Rakes, L. K., and Johnson, Z. B. (2002). Effects of dietary magnesium and halothane geno type on performance and carcass traits of growing-finishing swine. Livest. Prod. Sci., 76(1-2):103-113.
5. Asghar, A., Gray, J. I., Booren, A. M., Gomaa, E. A., Abouzied, M. M., Miller, E. R., Buckley, D.J. (1991). Effects of supra nutritional dietary vitamin Elevels on sub cellular deposition, of α-tocopherol in the muscle and on pork, quality. J. Sci. Food Agr., 57(1):31-41.
6. Atughonu, A. G., Zayas, J. F., Herald, T. J., and Harbers, L. H. (1998). Thermorheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives. J. Food Quality, 21(3):223-238.
7. Badiani, A., Nanni, N., Gatta, P. P., Bitossi, F., Tolomelli, B., and Manfredini, M. (1998). Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs. Food Chem., 61(1/2):89-100.
8. Barbanti, D., and Pasquini, M. (2005). Influence of cooking conditions on cooking loss andtenderness of raw and marinated chicken breast meat. LWT-Food Sci. Technol., 38(8):895-901.
9. Barton-Gade, P. A. (1993). Effect of stunning on pork quality and welfare: Danish experience (p. 173 ± 178). Allen D. Leman Swine Conference, 20:173178.
10. Bedinghaus, A. J., Ockerman, H. W., Parrett, N. A., and Plimpton, R. F. (1992). Intermittenttumbling affects quality and yield in prerigor sectioned and formed ham. J. Food Sci., 57:1063-1065 (1092).
11. Bendall, J. R., and Swatland, H. J. (1988). A review of the relationships of ph with physicalaspects of pork quality. Meat Sci., 24: 85-126.
12. Bertram, H. C. (2004). Field gradient CPMG applied on postmortem muscles. Magn. Reson. Imaging, 22(4):557-563.
13. Bertram, H. C., Andersen, H. J., and Karlsson, A. H. (2001). Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork. Meat Sci., 57:125-132.
14. Bertram, H. C., Andersen, H. J., Karlsson, A. H., Horn, P., Hedegaard, J., Nørgaard, L., and Engelsen, S. B. (2003). Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics. Meat Sci., 65: 707-712.
15. Bertram, H. C., Dønstrup, S., Karlsson, A. H., Andersen, H. J., and Stødkilde-Jørgensen, H. (2001). Post mortem energy metabolism and pH development in porcine M. longissimus dor-si as affected by two different cooling regimes. A 31P-NMR spectroscopic study. Magn. Reson. Imaging, 19(7):993-1000.
16. Bertram, H. C., Karlsson, A. H., and Andersen, H. J. (2003). The significance of cooling rate on water dynamics in porcine muscle from, heterozygote carriers and non-carriers of the halothane gene -a low-field NMR relaxation study. Meat Sci., 65(4):1281-1291.
17. - genotype and drip loss in meat from Danish, pigs. Meat Sci., 56, 49-55.
18. Bertram, H. C., Schäfer, A., Rosenvold, K., and Andersen, H. J. (2004). Physical changes of significance for early postmortem water distribution in porcine M. longissimus. Meat Sci., 66(4):915-924.
19. 31PNMR spectroscopic study. Meat Sci., 62(1):113-119.
20. Boles, J. A., and Swan, J. E. (1997). Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef. Meat Sci., 45(1):87-97.
21. Bond, J. J., Can, L. A., and Warner, R. D. (2004). The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb. Meat Sci., 68:469-477.
22. Burfoot, D., Self, K. P., Hudson, W. R., Wilkins, T. J., James, S. J. (1990). Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat joints. Int. J. Food Sci. Tech., 25:657-667.
23. Caine, W. R., Schaefer, A. L., Aalhus, J. L., and Dugan, M. E. R. (2000). Behaviour, growth performance and pork quality of pigs differing in porcine stress syndrome genotype receiving dietary magnesium, as partate hydrochloride, Can. J. Anim. Sci., 80:175-182.
24. Cannon, J. E., Morgan, J. B., Schmidt, G. R., Tatum, J. D., Sofos, J. N., Smith, G. C., Delmore, R. J., Williams, S. N. (1996). Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J. Anim. Sci., 74:98-105.
25. Casteels, M., van Oeckel, M. J., Boschaerts, L., Spincemaille, G., and Boucque, C. V. (1995). The relationship between carcass, meat and eating quality of three pig genotypes. Meat Sci., 40:253-269.
26. Channon, H. A., Payne, A. M., and Warner, R. D. (2000). Halothane genotype, pre-slaughter handling and stunning method all influence pork quality. Meat Sci., 56:291-299.
27. Cheah, K. S., Cheah, A. M., and Krausgrill, D. I. (1995). Effect of dietary supplementation of vitamin E on pig meat quality. Meat Sci., 39:255-264.
28. Cheng, Q. F., and Sun, D.-W. (2004). Quality of pork ham as affected by locations within sample, cooking methods and storage. J. Food Eng., 65(4):551-556.
29. Cheng, Q. F., and Sun, D.-W. (2005). Feasibility assessment of vacuum cooling of cooked pork ham with water as compared with that without water and with air blast cooling. Int. J. Food Sci. Tech., Submitted.
30. Cheng, Q. F., and Sun, D.-W. (2006). Feasibility of vacuum cooling of cooked pork ham with water as compared with that without water and with our blast cooling. Int. J. Food Sci. Tech., 41(8): 938-945.
31. Corino, C., Oriani, G., Pantaleo, L., Pastorelli, G., and Salvatori, G. (1999). Influence of dietary vitamin E supplementation on "heavy" pig carcass characteristics, meat quality, and vitamin E status. J. Anim. Sci., 77:1755-1761.
32. Costa, L. N., Fiego, D. P. L., Dall'Olio, S., Davoli, R., and Russo, V. (1999). Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with, different halothane genotypes. Meat Sci., 51(4):391-399.
33. Creed, P. G. (1998). Sensory and nutritional aspects for sous vide processed foods. In: Ghazala, S.(Eds.), Sous Vide and Cook Chill Processing for the Food Industry, pp. 57 88, Gaithersburg, MD: Aspen.
34. Crehan, C. M., Troy, D. J., and Buckley, D. J. (2000). Effects of salt level and high hydrostatic pressure processing on frank furters formulated with 1.5 and 2.5% salt. Meat Sci., 55(1):123-130.
35. D'Souza, D. N. D., Warner, R. D., Dunshea, F. R., and Leury, B. J. (1998). Effect of on-farm andpre-slaughter handling of pigs on meat quality. Aust. J. Agr. Res., 49:1021-1025.
36. D'Souza, D. N., and Mullan, B. P. (2002). The effect of genotype, sex and management strategy on theeating quality of pork. Meat Sci., 60:95-101.
37. D'Souza, D. N., Warner, R. D., Leury, B. J., and Dunshea, F. R. (1998). The effect of dietary magnesium aspartate supplementation on pork quality. Meat Sci., 76:104-109.
38. D'Souza, D. N., Warner, R. D., Leury, B. J., and Dunshea, F. R. (2000). The influence of dietary magnesium supplement type and supplementation dose and duration, on pork quality and the incidence of PSE pork. Aust. J. Agr. Res., 51:185-189.
39. Daigle, S. P., Schilling, M. W., Marriott, N. G., Wang, H., Barbeau, W. E., and Williams, R. C. (2005). PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll. Meat Sci., 69(2):319-324.
40. Davey, C. L., and Gilbert, K. V. (1974). Temperature-dependent cooking toughness in beef. J. Sci. Food Agr., 25:931-938.
41. Davis, K. J., Sebranek, J. G., Huff-Lonergan, E., and Lonergan, S. M. (2004). The effects of aging on moisture-enhanced pork loins. Meat Sci., 66(3):519-524.
42. De Smet, S. M., Pauwels, H., De Bie, S., Demeyer, D. I., Callewier, J., and Eeckhout, W. (1996). Effect of halothane genotype, breed, feed withdrawal and lairage on pork quality of Belgian slaughter pigs. J. Anim. Sci., 74:1854-1863.
43. De Smet, S., Claeys, E., Balcaen, A., van den Brink, D., Seynaeve, M., and Demeyer, D. (2000). Effect of the double-muscling genotype on carcass and meat quality in Belgian Blue slaughter bulls. In Proceedings of the 46th International Congress of Meat Science and Technology (ICoMST) (pp. 70-71), Buenos Aires, Argentina, American Meat Science Association, Illinois, United States.
44. DeFreitas, Z., Sebranek, J. G., Olson, D. G., and Carr, J. M. (1997). Carrageenan effects on saltsoluble meat proteins in model systems. J. Food Sci., 62:539-543.
45. den Hertog-Meischke, M. J. A., Smulders, F. J. M., Houben, J. H., and Eikelenboom, G. (1997). The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and Semi tendinosas muscles. Meat Sci., 45:153-160.
46. Deng, Y., Rosenvold, K., Karlsson, A. H., Horn, P., Hedegaard, J., Steffensen, C. L., and Andersen, H. J. (2002). Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity. J. Food Sci., 67(5): 1642-1647.
47. Desmond, E. M., and Kenny, T. A. (2005). Effect of pelvic suspension and cooking method on theprocessing and sensory properties of hams prepared from two pork muscles. Meat Sci., 69(3):425-431.
48. Desmond, E. M., Kenny, T. A., and Ward, P. (2002). The effect of injection level and cooling method on the quality of cooked ham joints. Meat Sci., 60(3), 271-277.
49. Desmond, E. M., Kenny, T. A., Ward, P., and Sun, D.-W. (2000). Effect of rapid and conventional cooling methods on the quality of cooked ham joints. Meat Sci., 56(3):271-277.
50. Detienne, N. A., and Wicker, L. 199). Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins. J. Food Sci., 64:1042-1047.
51. Dirinck, P., Winne, A. D., Casyteels, M., and Frigg, M. (1996). Studies on vitamin E and meatquality. 1. effect of feeding high vitamin E levels on time-related pork quality. J. Agr. Food Chem., 44:65-68.
52. Dzudie, T., and Okubanjo, A. (1999). Effects of rigor state and tumbling time on quality of goathams. J. Food Eng., 42:103-107.
53. Dzudie, T., Scher, J., and Hardy, J. (2002). Common bean flour as an extender in beef sausages. J. Food Eng., 52(2): 143-147.
54. Eikelenboom, G., Hoving-Bolink, A. H., Kluitman, I., Houben, J. H., and Klont, R. E. (2000). Effect of dietary vitamin E supplementation on beef colour stability. Meat Sci., 54(1):17-22.
55. Enfält, A.-C., Lundström, K., Hansson, I., Lundeheim, N. and Nyström, P.-E. (1997). Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality. Meat Sci., 45(1):.1-15.
56. Everington, D. W. (1993). Vacuum technology for food processing. Published in Food Technology International Europe 1993, ISSN 0950 4435, pp 71-74.
57. Fernández-Martín, F., Cofrades, S., Carballo, J., and Jiménez-Colmenero, F. (2002). Salt and phosphate effects on the gelling process of pressure/heat treated pork batters. Meat Sci., 61(1): 15-23.
58. Fields, B., Klont, R. E., Jungst, S. J., Wilson, E. R, Plastow, G. S., and Sosnicki, A. A. (2002). New DNA marker affecting muscle glycogen content: practical implications for pork quality. In Proceedings of the 48th International Congress of Meat Science and Technology (pp. 620-621), 25-30 August 2002, Rome, Italy.
59. Fulmer, R. W. (1995). Soy protein processing and utilization In: Erickson, D.R. (Eds.), Practical Handbook of Soybean Processing and Utilization, Vol. 1, American Oil Chemists' Society Press, Champaign, IL, pp. 152.
60. Gagnière, H., Picard, B., Jurie, C., and Geay, Y. (1997). Comparative study of metabolic differentiation of foetal muscle in normal and double-muscled cattle. Meat Sci., 45:145-152.
61. Gariépy, C., Seoane, J. R., Cloteau, C., Martin, J. F., and Roy, G. L. (1999). The use of double-muscled cattle breeds in terminal crosses: Meat quality. Can. J. Anim. Sci., 79:301-308.
62. Gordon, A., and Barbut, S. (1992). Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters. J. Sci. Food Agr., 58:227-238.
63. Grau, R. and Hamm, R. (1956). Die Bestimmung der Wasserbindung des Fleisches mittels der Pre-Bmethode. Fleischwirtsch, 8:733-734.
64. Hamilton, D. N., Ellis, M., Miller, K. D., McKeith, F. K., and Parrett, D. F. (2000). The effect of the Halothane and Rendement Napole genes on carcass and meat quality characteristics of pigs. J. Anim. Sci., 78:2862-2867.
65. He, Y., and Sebranek, J. G. (1996). Frank furters with lean finely textured tissue as affected by ingredients. Journal of Food Science, 61:1275-1280.
66. Hemann, M. D., Ellis, M., McKeith, F. K., Miller, K. D., and Purser, K. (2000). The effect of rendement napole genotype and time of feeding of supplemental magnesium sulfate on carcass characteristics and on pork quality. J. Anim. Sci., 78(Suppl. 2):49-61.
67. Henckel, P., Karlsson, A. H., Oksbjerg, N., and Petersen, J. S. (2000). Control of postmortem pH decrease in pig muscle: experimental design and testing of animal models. Meat Sci., 55:131-138.
68. Hermansson, A. M. (1986). Soy protein gelation, J. Am. Oil Chem. Soc., 63(5):658-666.
69. Heymann, H., Hedrick, H. B., Karrasch, M. A., Eggeman, M. K., and Ellersieck, M. R. (1990). Sensory and chemical characteristics of fresh pork roasts cooked to different centre temperatures. J. Food Sci., 55:613-617.
70. Honikel, K. O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Sci., 49: 447-457.
71. Hopkins, D. L., and Fogarty, N. M. (1998). Diverse lamb genotype-2. Meat pH, colour and tenderness. Meat Sci., 49:477-488.
72. Houska, M. Sun, D.-W., Landfeld, A., and Zhang, Z. H. (2003). Experimental study of vacuum cooling of cooked beef in soup. J. Food Eng., 59(2-3):105-110.
73. Huang, C. Y., Mikel, W. B., and Jones, W. R. (1997). Carrageenan influences on the characteristic of restructured normal and pale, soft and exudative hams. J. Muscle Foods, 8:85-93.
74. Hullberg, A., and Lundström, K. (2004). The effects of RN genotype and tumbling on processing yield in cured-smoked pork loins. Meat Sci., 67(3):409-419.
75. Hung, S. C., and Zayas, J. F. (1992). Functionality of milk proteins and corn germ protein flour in comminuted meat products. J. Food Quality, 15(2): 139-152.
76. Jensen, C., Flensted-Jensen, M., Skibsted, L. H., and Bertelsen, G. (1998). Effects of dietary rapeseed oil, copper (II) sulphate and vitamin E on drip loss, colour and lipid oxidation of chilled pork chops packed in atmospheric air or in a high oxygen atmosphere. Meat Sci., 50:211-221.
77. Jensen, C., Guidera, J., Skovgaard, I. M., Staun, H., Skibsted, L. H., Jensen, S. K., Møller, AJ., Buckley, J., and Bertelsen, G. (1997). Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. long issimus dorsi and on drip loss, colour stability of porkmeat. Meat Sci., 45(4):491-500.
78. Jensen, C., Lauridsen, C., and Bertelsen, G. (1998). Dietary vitamin E: quality and storage stability of pork and poultry. Trends Food Sci. Tech., 9:62-72.
79. Jensen, J. M., Robbins, K. L., Ryan, K. J., Homco-Ryan, C., McKeith, F. K., and Brewer, M. S. (2003). Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. Meat ScL, 63:501-508.
80. Joo, S. T., Kaufman, R. G., Lee, S., Kim, B. C., Kim, C. J., and Greaser, M. L. (1995). Variation in water loss of PSE pork musculature over time. In Proceedings of the 41th International Congress of Meat Science and Technology, San Antonio, California (pp. 658-659).
81. Juncher, D., Rønn, B., Mortensen, E., Henckel, P., Karlsson, A., Skibsted, L., and Bertelsen, G. (2001). Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Sci., 58(4):347-357.
82. Karges, K., Brooks, J. C., Gill, D. R., Breazile, J. E., Owens, F. N., and Morgan, J. B. (2001). Effects of supplemental vitamin D3 on feed intake, carcass characteristics, tenderness, and muscle properties of beef steers. J. Anim. Sci., 79(11):2844-2850.
83. Kauffman, R. G., Eikelenboom, G., van der Wal, P. G., Merkus, G. S. M., and Zaar, M. (1986). The use of filter paper to estimate drip loss of porcine musculature. Meat Sci., 18: 191-200.
84. Kenney, P. B., Kastner, C. L., and Kropf, D. H. (1992). Raw and preheated epimysium and gelatin affect properties of low-salt, low-fat, restructured beef. J. Food Sci., 57(3):551-554.
85. Keith, C. R., Carr, M. A., Ramsey, C. B., Brooks, J. C., Johnson, R. C., Cannon, J. E., and Miller, M. F. (2001). Vitamin-mineral supplementation and accelerated chilling effects on quality of pork, from pigs that are monomutant or noncarriers of the halothane gene. J. Anim. Sci.., 79:2346-2355.
86. Kim, B. C., Warner, R. D., and Kaufman, R. G. (1993). Changes in expressible fluid losses of porcine musculature at different times post-rigor. In Proceedings of the 39th International Congress of Meat Science and Technology, Calgary, Alberta, Canada.
87. Kim, C. J., Song, M. S., Lee, C. H., Lee, C. H., Cho, J. K., and Choi, D. Y. (1999). Studies on the thermal denaturation of pork loin muscle. In Proceedings of the 45th International Congress of Meat Science and Technology, Yokohama, Japan (pp. 190-191). Tokyo: Japan Society for Meat Science and Technology.
88. Kristensen, L., and Purslow, P. P. (2001). The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Sci., 58(1): 17-23.
89. Lawlis, T. L., Plimpton, R. F., Ockerman, H. W., and Parrett, N. A. (1992). Electrical stimulation and tumbling affect pre-rigor cured, sectioned and formed ham roasts, J. Food Sci., 57:564-568, 616.
90. Lawrence, T. E., King, D. A., Obuz, E., Yancey, E. J., and Dikeman, M. E. (2001). Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research. Meat Sci., 58:239-246.
91. Lawrie, R. (1998). Meat Science, 6th ed., Cambridge: Woodhead Publishing Ltd.
92. Laycock, L., Piyasena, P., and Mittal, G. S. (2003). Radio frequency cooking of ground, comminuted and muscle meat products. Meat Sci., 65(3):959-965.
93. Le Roy, P., Naveau, J., Elsen, J. M., and Sellier, P. (1990). Evidence for a new major gene influencing meat quality in pigs. Gent. Res., 55(1):33-40.
94. Leach, L. M., Ellis, M., Sutton, D. S., McKeith, F. K., and Wilson, E. R. (1996). The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs. J. Anim. Sci., 74:934-943.
95. Lee, J. B., Hendricks, D. G., and Cornforth, D. P. (1998). Effect of sodium phytate, sodiumpyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. Meat Sci., 50(3):273-283.
96. Li, C. T., and Wick, M. (2001). Improvement of the physicochemical properties of pale soft andexudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM). Meat Sci., 58:189-195.
97. Lindahl, G. Enfält, A.-C. von Seth, G., Josell, Å. Hdebro-Velander, I. Andersen, H. J., Braunschweig, M., Andersson, L., and Lundström, K. (2004). A second mutant allele (V 1991) at the PRKAG3 (RN) locus - I. Effect on technological meat quality of pork loin. Meat Sci., 66(3):609-619.
98. - allele in Hampshire crosses and in pure bred Yorkshire pigs. Meat Sci., 48(1-2):115-124.
99. Maranesi, M., Bochicchio, D., Montellato, L., Zaghini, A., Pagliuca, G., Badiani, A. (2005). Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid. Food Chem., 90:207-218.
100. Maribo, H., Olsen, E. V., Barton-Gade, P., Møller, A., and Karlsson, A. (1998). Effect of early post-mortem, cooling on temperature, pH fall and meat quality in pigs. Meat Sci., 59: 115-129.
101. Martin, F. F., Cofrades, S., Carballo, J., and Jimènez-Colmenero, F. (2002). Salt and phosphate effects on the gelling process of pressure/heat treated pork batters. Meat Sci., 61:15-23.
102. Matulis, R. J., McKeith, F. K., Sutherland, J. W., and Brewer, M. S. (1995). Sensory characteristics of frankfurters as affected by fat, salt, and pH. J. Food Sci., 60:42-47.
103. McDonald, K., Sun, D.-W. (2001). Effect of evacuation rate on the vacuum cooling process of a cooked beef product. J. Food Eng., 48(3):.195-202.
104. McDonald, K., Sun, D.-W., and Kenny, T. (2000). Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling. LWT-Food Sci. Technol., 33(1):21-29.
105. McDonald, K., Sun, D.-W., and Kenny, T. A. (2001). The effect of injection level on the quality of arapid vacuum cooled cooked beef product. J. Food Eng., 47:139-147.
106. McGee, M. R., Henry, K. L., Brooks, J. C., Ray, F. K., and Morgan, J. B. (2003). Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts. Meat Sci., 64(3):273-277.
107. McKenna, B. M., Lyng, J., Brunton, N., and Shirsat, N. (2006). Advances in radio frequency and ohmic heating of meats. J. Food Eng., 77(2), 215-229.
108. McKenna, D. R., King, D. A., and Savell, J. W. (2004). Comparison of clamshell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values. Meat Sci., 66(1):225-229.
109. MedyÒski, A., Pospiech, E., and Kniat, R. (2000). Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits. Meat Sci., 55(3):285-290.
110. Micklander, E., Bertram, H. C., Marnø, H., Bak, L. S., Andersen, H. J., Engelsen, S. B., and Nørgaard, L. (2005). Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method. LWT-Food Sci. Technol, 38(5): 437-445.
111. Milan, D., Jean, J. T., Looft, C., Amarger, V., Robic, A., Thelander, M., Rogel-Gaillard, C., Paul,S., Iannuccelli, N., Rask, L., Ronne, H., Lundström, K., Reinsch, N., Gellin, J., Kalm, E., Roy, P. L., Chardon, P., and Andersson, L. (2000). A mutation in PRKAG3 associated with excess glycogen content in pig skeletal muscle. Science, 288:1248-1251.
112. Mitsumoto, M., Arnold, R. N., Schaefer, D. M. and Cassens, R. G. (1995). Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh, beef longissimus during display. J. Anim. Sci., 73:2289-2294.
113. Mitsumoto, M., Ozawa, S., Mitsuhashi, T., and Koide, K. (1998). Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Blacksteer beef. Meat Sci., 49(2):165-174.
114. Moeseke, W. V., and Smet, S. D. (1999). Effect of time of deboning and sample size on drip loss of pork. Meat Sci., 52:151-156.
115. Moiseev, I. V., and Cornforth, D. P. (1996). Sodium hydroxide and sodium tripolyphosphate effects on bind strength, and sensory characteristics of restructured beef rolls. Meat Sci., 45(1):53-60.
116. Monahan, F. J., Gray, J. I., Asghar, A., Haug, A., Strasburg, G. M., Buckley, D. J., and Morrissey, P. A. (1994). Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes. J. Agr. Food Chem., 42:59-63.
117. Motzer, E. A., Carpenter, J. A., Reynolds, A. E., and Lyon, C. E. (1998). Quality of restructured hams manufactured with PSE pork as affected by water binders. J. Food Sci., 63(6):1007-1011.
118. Murphy, R. Y., Johnson, E. R., Duncan, L. K., Clausen, E. C., Davis, M. D., and March, J. A. (2001). Heat transfer properties, moisture loss, product yield and soluble proteins in chicken breast patties duringair convection cooking. Poultry Sci., 80:508-514.
119. O'Quinn, P. R., Nelssen, J. L., Goodband, R. D., Unruh, J. A., Woodworth, J. C., Smith, J. S., and Tokach, M. D. (2000). Effects of modified tall oil versus a commercial source of conjugated linoleic acid andincreasing levels of modified tall oil on growth performance and carcass characteristics of growing-finishing pigs. J. Anim. Sci., 78:2359-2368.
120. O'Sullivan, M. G., Byrne, D. V., Stagsted, J., Andersen, H. J., and Martens, M. (2002). Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E. Meat Sci., 60:253-265.
121. Oeckel, M. J., Warnants, N., and Boucque, C. V. (1999). Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods. Meat Sci., 51:313-320.
122. Offer, G., and Cousins, T. (1992). The mechanism of drip production: formation of two compartments of extracellular space in muscle postmortem. J. Sci. Food Agr., 58:107-116.
123. Offer, G., and Knight, P. (1988). The structural basis of water-holding capacity in meat. Part 2: Drip losses. In: Lawrie, R. A. (ed.), Developments in Meat Science, Vol. 4. Elsevier Science Publishers, London, pp. 63-171.
124. Offer, G., Restall, D., and Trinick, J. (1984). Water-holding in meat. In: Bailey, A. J. (Eds.), Recent Advances in Chemistry of Meat, pp. 71-83, London, UK: The Royal Society of Chemistry.
125. Oliván, M., Martínez, A., Osoro, K., Sañudo, C., Panea, B., Olleta, J. L., Campo, M. M., Oliver, M. À., Serra, X., Gil, M., and Piedrafita, J. (2004). Effect of muscular hypertrophy onphysico-chemical, biochemical and texture traits of meat from yearling bulls. Meat Sci., 68(4):567-575.
126. Palka, K., and Daun, H. (1999). Changes in texture, cooking losses, and myo fibrillar structure of bovine M. Semi tendinosus during heating. Meat Sci., 51(3):237-243.
127. Papadopoulos, L. S., Miller, R. K., Ringer, L. J., and Cross, H. R. (1991). Sodium, lactate effect on sensory characteristics, cooked meat colour and chemical composition. J. Food Sci., 56:621-626.
128. Pearson, A. M., and Gillett, T. A. (1996). Casings, extenders, and additives. In Processed Meats, 3rd ed., pp. 291-310, New York: Chapman and Hall.
129. Pedersen, D. K., Morel, S., Andersen, H. J., and Engelsen, S. B. (2003). Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy. Meat Sci., 65: 581-592.
130. Pietrasik, Z., and Jarmoluk, A. (2003). Effect of sodium caseinate and kcarrageenan on binding and textural properties of pork muscle gels enhanced by microbial trans glutaminase addition. Food Res. Int., 36(3):285-294.
131. Prabhu, G., Doerscher, D., Hull, D., and Schoenberg, E. (2000). Pork collagenproduct characteristics and applications in meat products. In Proceedings of Institute of Food Technology (Abstract), (Vol. 64, pp. 2), June 10-14, Dallas, TX, USA.
132. Puolanne, E. J., Ruusunen, M. H., and Vainionpää, J. I. (2001). Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Sci., 58:1-7.
133. Rao, M. V., Gault, N. F. S., and Kennedy, S. (1989). Variations in water-holding capacity due to changes in the fiber diameter, sarcomere length and connective tissue morphology of some beef muscles under acidicconditions below the ultimate pH. Meat Sci., 26:19-37.
134. Reichert, J. E. (1995). Curing and cooking technology in practice. In Lenges, J., Casteels, M., Deweghe, L., and Nicolä, T. (Eds.). Curing Technology for Cooked Pig Meat Products: An Update (Eds. by), Utrecht, the Netherlands: ECCEAMST.
135. Rosenvold, K., and Andersen, H. J. (2003). Factors of significance for pork quality - a review. Meat Sci., 64: 219-237.
136. Rosenvold, K., Lærke, H. N., Jensen, S. K., Karlsson, A. H., Lundstrom, K., and Andersen, H. J. (2001). Strategic finishing feeding as a tool in the control of pork quality. Meat Sci., 59:397-406.
137. Ruiz de Huidobro, F., Miguel, E., Onega, E., and Blázquez, B. (2003). Changes in meat quality characteristics of bovine meat during the first 6 days postmortem. Meat Sci., 65(4):1439-1446.
138. Ruusunen, M., and Puolanne, E. (2005). Reducing sodium intake from meat products. Meat Sci., 70:531-543.
139. Safari, E., Fogarty, N. M., Ferrier, G. R., Hopkins, D. L., Gilmour, A. (2001). Diverse lambgenotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment. Meat Sci., 57(2):153-159.
140. Santos-Silva, J., Mendes, I. A., and Bessa, R. J. B. (2003). The effect of genotype, feeding system, and slaughter weight on the quality of light lambs: 1. Growth, carcass composition and meat quality. Livest. Prod Sci., 76(1-2): 17-25.
141. Sather A. P., and Jones, S. D. M. (1996). The effect of genotype on feed lot performance, carcass composition, and lean meat quality from commercial pigs. Can. J. Anim. Sci., 76:507-516.
142. Savell, J. W., Mueller, S. L., and Baird, B. E. (2005). The chilling of carcasses - a review. Meat Sci., 70(3):449-459.
143. Schilling, M. W., Marriott, N. G., and Acton J. C. (2001). Effects of modified food starch on the functional properties of restructured boneless pork produced from PSE and RFN pork. In Proceedings the 47th International Congress of Meat Science and Technology (pp. 156-157), 28 August-2 September 2001, Warsaw, Poland.
144. Schilling, M. W., Marriott, N. G., Acton, J. C., Anderson-Cook, C., Alvarado, C. Z., and Wang, H. (2004). Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork, on water holding capacity and cooked colour in the production of boneless cured pork. Meat Sci., 66(2):371-381.
145. Schilling, M. W., Mink, L. E., Gochenour, P. S., Marriott, N. G., and Alvarado, C. Z. (2003). Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork. Meat Sci., 65(1):547-553.
146. Schivazappa, C., Degni, M., Costa, L. N., Russo, V., Buttazzoni, L., and Virgili, R. (2002). Analysis of raw meat to predict proteolysis in Parma ham. Meat Sci., 60(1):77-83.
147. Schäfer, A., Rosenvold, K., Purslow, P. P., Andersen, H. J., and Henckel, P. (2002). Physiological and structural events postmortem of importance for drip loss in pork. Meat Sci., 61(4):355-366.
148. Shand, P. J., and Schmidt, X. (1990). New technology for low-fat products. In Reciprocal, Meat Conference Proceedings, 43:37-52.
149. Shand, P. J., Sofos, J. N., and Schmidt, G. R. (1994). k-Carrageenan, sodiumchloride and temperature affect yield and texture of structured beef rolls. J. Food Sci., 59(2):282-287.
150. Sheard, P. R., and Tali, A. (2004). Injection of salt, tripolyphosphate and bicarbonate marinadesolutions to improve the yield and tenderness of cooked pork loin. Meat Sci., 68(2):305-311.
151. Sheard, P. R., Jolley, P. D., Katib, A. M. A., Robinson, J. M., and Morley, M. J. (1990). Influence of sodium chloride and sodium, tripolyphosphate on the quality of UK-style grill steaks: relationship to freezing point depression. Int. J. Food Sci. Tech., 25:643-656.
152. Sheard, P. R., Nute, G. R., Richardson, R. I., Perry, A., and Taylor, A. A. (1999). Injection of water and polyphosphate into pork, to improve juiciness and tenderness after cooking. Meat Sci., 51:371-376.
153. Sheridan, P. S., and Shilton, N. C. (2002). Analysis of yield while cooking beef burger patties using far infrared radiation. J. Food Eng., 51(1):3-11.
154. Shirsat, N., Brunton, N. P., Lyng, J. G., and McKenna, B. (2004). Water holding capacity, dielectric properties and light microscopy of a conventionally and ohmically cooked meat emulsion batter. Eur. Food Res. Technol., 219(1), 1-5.
155. Stanley, D. W. (1991). Biological membrane deterioration and associated quality losses in food tissues. Crit. Rev. Food Sci., 30(5):487-553.
156. Støier, S., Aaslyng, M. D., Olsen, E. V., and Henckel, P. (2001). The effect of stress duringlairage and stunning on muscle metabolism, and drip loss in Danish pork. Meat Sci., 59:127-131.
157. Su, Y. K., Bowers, J. A., and Zayas, J. F. (2000). Physical characteristics and microstructure ofreduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins. J. Food Sci., 65:123-128.
158. Sun, D.-W. (1999). Effect of pre-wetting on weight loss and cooling time of vegetables during vacuum cooling. ASAE Paper No. 996119, ASAE, 2950 Niles Road, St. Joseph, MI 49085-9659, USA.
159. Sun, D.-W., and Wang, L. J. (2000). Heat transfer characteristics of cooked meats using differentcooling methods. Int. J. Refrig., 23:508-516.
160. Sun, D.-W., and Wang, L. J. (2003). Experimental investigation of performance of vacuum cooling forcommercial large cooked meat joints. J. Food Eng., 61(4):527-532.
161. Sutton, D. S., Brewer, M. S., and McKeith, F. K. (1997). Effects of sodium lactate and sodium phosphate on the physical and sensory characteristics of pumped pork loins. J. Muscle Foods, 8:95-104.
162. Swaisgood, H. E. (1996). Characteristics of milk. In Fennema, O. R. (Eds.). Food chemistry, (3rd ed.), pp. 841-878, New York: Marcel Dekker, Inc.
163. Toscas, P. J., Shaw, F. D., and Beilken, S. L. (1999). Partial least squares (PLS) regression for the analysis of intrument measurements and sensory meat quality data. Meat Sci., 52: 173-178.
164. Trius, A., and Sebranek, J. G. (1996). Carrageenans and their use in meat products. Crit. Rev. Food Sci., 36:69-85.
165. Trout, G. R. (1988). Techniques for measuring water-binding capacity in muscle foods -a review of methodology. Meat Sci., 23: 235-252.
166. Tsai, S.-J., Unklesbay, N., Unklesbay, K., and Clarke, A. (1998). Water and absorptive properties of restructured beef products with five binders at four isothermal temperatures. LWT-Food Sci. Technol., 31(1):78-83.
167. Uytterhaegen, L., Claeys, E., Demeyer, D., Lippens, M., Fiems, L. O., Boucqué, C. C., van. deVoorde, G., and Bastiaens, A. (1994). Effects of double-muscling on carcass quality, beef tenderness and myofibrillarprotem degradation in Belgian Blue White bulls. Meat Sci., 38:255-267.
168. van der Wal, P. G., Engel, B., and Hulsegge, B. (1997). Causes for variation in pork, quality. Meat Sci., 46:319-327.
169. van der Wal, P. G., Engel, B., and Reimert, H. G. M. (1999). The effect of stress, applied immediately before stunning, on pork quality. Meat Sci., 53(2):101-106.
170. van der Wal, P. G., Engel, B., van Beek, G., and Veerkamp, C. H. (1995). Chilling pig carcasses: effect on temperature, weight loss and ultimate meat quality. Meat Sci., 40:193-202.
171. Vaudagna, S. R., Sanchez, G., Neira, M. S., Insani, E. M., Picallo, A. B., Gallinger, M. M., and Lasta, J. A. (2002). Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. Int. J. Food Sci. Tech., 37:425-441.
172. Velade, A., Gispert, M., Faucitano, L., Manteca, X., and Diestre, A. (2000). The effect of stunning method on the incidence of PSE meat and haemorrhages in pork, carcasses. Meat Sci., 55:309-314.
173. Verbeken, D., Neirinck, N., Van Der Meeren, P. and Dewettinck, K. (2005). Influence of k-carrageenan on the thermal gelation of salt-soluble meat proteins. Mea Sci., 70(1):161-166.
174. Vittadini, E., Rinaldi, M., Chiavaro, E., Barbanti, D., and Massini, R. (2005). The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi. Meat Sci., 69(4):749-756.
175. Wang, L. J., and Sun, D.-W. (2001). Rapid cooling of porous and moisture foods by using vacuum cooling technology. Trends Food Sci. Tech., 12:174-184.
176. Wang, L. J., and Sun, D.-W. (2002a). Modelling three-dimensional transient heat transfer of roasted meat during air blast cooling by the finite element method. J. Food Eng., 51(4):319-328.
177. Wang, L. J., and Sun, D.-W. (2002b). Modelling vacuum cooling process of cooked meat-part 2: mass and heat transfer of cooked meat under vacuum. pressure. Int. J. Refrig., 25(7):862-871.
178. Wheeler, T. L., Shackelford, S. D., and Koohmaraie, M. (1998). Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. J. Anim. Sci., 76:2805-2810.
179. Wittmann, W., Ecolan, P., Levasseur, P., and Fernandez, X. (1994). Fastinginduced glycogen depletion in different fiber types of red and white pig muscles-relationship with ultimate pH. J. Sci. Food Agr., 66:257-266.
180. Wood, J. D., Nute, G. R., Fursey, G. A. J., and Cuthbertson, A. (1995). The effect of cooking conditions on the eating quality of pork. Meat Sci., 40:127-135.
181. Zhang, L., Lyng, J. G., and Brunton, N. P. (2004). Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product. Meat Sci., 68:257-268.
182. Zhang, L., Lyng, J. G., and Brunton, N. P. (2007). The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating. J. Food Eng., 80(1): 142-151.
183. Zheng, L. Y., and Sun, D.-W. (2004). Vacuum cooling for the food industry - a review of recent research advances. Trends Food Sci. Tech., 15(12):555-568.