Meat Science Laboratory

Hokkaido, Japan

Meat Science Laboratory

Hokkaido, Japan
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PubMed | Meat Science Laboratory
Type: Journal Article | Journal: Meat science | Year: 2011

M. longissimus dorsi total pigment concentration, visual color score and 24-h pH values were evaluated in a 2(3) factorial design that included bulls versus steers, Zeranol implants versus control and Angus versus Limousin comparisons. Bulls had greater total pigment concentration than steers (3.25 versus 290 mg/g; P < 001) and darker colored lean (P < 001). Twenty-four hour pH values did not differ between bulls and steers. Zeranol implanting and breed had no effect on total pigment concentration or visual color score; however, Limousin had higher (P < 005) 24-h pH values than Angus. The initial slaughter group (N = 10; average age = 256 days) had 34% less total pigment than the final slaughter group (N = 48; average age = 458 days). The correlation between visual color score and total pigment concentration was -065. These results indicate that the darker colored lean from bulls is due in part to an increase in pigment concentration.


Wakamatsu J.-i.,Meat Science Laboratory | Hayashi N.,Meat Science Laboratory | Nishimura T.,Meat Science Laboratory | Hattori A.,Meat Science Laboratory
Meat Science | Year: 2010

The aim of this study was to elucidate the mechanism by which curing agents, especially nitrite, inhibit the formation of zinc protoporphyrin IX (ZPP) in dry-cured hams such as Parma ham. The oxidation-reduction potential of model solutions was increased by the addition of nitrite, but it was not clear whether the formation of ZPP is inhibited by the oxidizing property of nitrite. The effect of nitric oxide (NO) produced from nitrite on the formation of ZPP was examined. The amount of ZPP formed was decreased by the addition of NO donors. The amount of protoporphyrin IX (PPIX), which is the precursor of ZPP, was also decreased by the addition of NO donors. It is concluded that NO produced from nitrite inhibited the formation of PPIX and ZPP was therefore not formed in cured meat products with the addition of nitrite or nitrate. © 2009 Elsevier Ltd. All rights reserved.

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