Quality Attributes and their Measurement in Meat, Poultry and Fish Products

521 Pages·1994·11.788 MB·English

by  (auth.), A. M. Pearson, T. R. Dutson (eds.)

Advances in Meat Research - Volume 9
Quality Attributes and their Measurement
in Meat, Poultry and Fish Products
The Advances in Meat Research series reviews recent advances in meat
science and technology. Each volume concentrates on one specific topic
and discusses it in depth. The chapter authors are recognized as autho
rities in their fields and come from various countries.
The following volumes are also available:
Volume 6 Meat and Health
Volume 7 Growth Regulations in Farm Animals
Volume 8 Inedible Meat By-Products
Advances in Meat Research - Volume 9
Quality Attributes and their
Measurement in Meat, Poultry
and Fish Products
Edited by
A.M. PEARSON
Courtesy Professor
Department of Animal Sciences
Oregon State University
and
T.R. DUTSON
Dean, College of Agricultural Sciences
Director of Agricultural Experiment Station
Oregon State University
SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.
First edition 1994
© 1994 Springer Science+Business Media Dordrecht
Originally published by Chapman & Hali in 1994
Softcover reprint of the hardcover 1s t edition 1994
Typeset in 10/12 pt Times by Acom Bookwork, Salisbury, Wilts
ISBN 978-1-4613-5906-7 ISBN 978-1-4615-2167-9 (eBook)
DOI 10.1007/978-1-4615-2167-9
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Preface
The theme for this volume was chosen because no previous book has
discussed the quality attributes of meat, poultry and fish and the methods
that can be utilized for their measurement. The topics are not only timely
but of great importance.
Chapter I provides an introduction to the topic and presents a brief
overview of the subject to be discussed. The next two chapters review
information on the importance of color and some color problems in
muscle foods, and explains the basis of color vision and perception of
color before describing the methods that may be used for its measure
ment. The following chapter discusses water binding and juiciness and
their importance, while Chapter 5 provides the first intensive modern
review on measurement of juiciness that has been published (to the
knowledge of the author and editors).
Chapter 6 reviews the physiology and psychology of flavor and aroma,
which serves as a background for further discussion on the flavor and
aroma of foods. The next chapter discusses the chemistry of flavor and
aroma in muscle foods, while measurement of flavor and aroma are
covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors
and aromas. Chapter 10 reviews some flavor and aroma problems in
muscle foods and their measurement.
The next two chapters deal with the importance of meat texture or
tenderness and methods for its measurement, respectively. The related
topic of panel acceptability and the use of sensory panels in measurement
of palatability of muscle foods is discussed in Chapter 13. The following
two chapters cover microbial growth and factors related to problems in
muscle foods and the usefulness of rapid methods for enumeration of
microbial numbers, respectively. The final chapter discusses the impor
tance of meat, poultry and fish to the health and well being of man - a
most important topic.
A.M.P.
T.R.D.
Contributors
G.K. Beauchamp Monell Chemical Senses Center, 3500 Market Street,
Philadelphia, Pennsylvania 19104, USA.
K.L. Bett Southern Regional Research Center, Agricultural
Research Service, USDA, PO Box 19687, New
Orleans, Louisiana 70179, USA.
J.G. Brand Monell Chemical Senses Center, 3500 Market Street,
Philadelphia, Pennsylvania 19104, USA.
C.P. Brennand Department of Nutrition and Food Science, Utah
State University, Logan, Utah 84322, USA.
B. ChrystaU Meat Industry Research Institute of New Zealand, PO
Box 617, Hamilton, New Zealand.
D. Cornforth Department of Nutrition and Food Sciences, Utah
State University, Logan, Utah 84322-8700, USA.
H.R. Cross Food Safety and Inspection Service, USDA, Washing
ton, DC 20250, USA.
E. Dransfield Station De Recherches Sur La Viande, INRA, Theix
63122, St. Genes-Champanelle, France.
T.R. Dutson Agricultural Experiment Station, Oregon State Uni
versity, Oregon 97331, USA.
R.L. Ellis USDA, Food Safety & Inspection Service, Science &
Technology, Chemistry Division, Washington, DC
20250, USA.
D.Y.C. Fung Department of Animal Sciences & Industry, Kansas
State University, Manhattan, Kansas 66506, USA.
J.I. Gray Department of Food Science and Human Nutrition,
Michigan State University, East Lansing, Michigan
48824, USA.
C.G. Grimm Southern Regional Research Center, Agricultural
Research Service, USDA, PO Box 19687, New
Orleans, Louisiana 70179, USA.
viii CONTRIBUTORS
c.J. Hagyard Meat Industry Research Institute of NZ Inc., Hamil
ton, New Zealand.
R. Hamm Institute of Chemistry and Physics, Federal Centre for
Meat Research, Kulmbach, Germany.
K.O. Honikel Institute of Chemistry and Physics, Federal Centre for
Meat Research, Kulmbach, Germany.
J. Love Department of Food Science and Human Nutrition,
Iowa State University, Ames, Iowa 50011, USA.
J.R. Lupton Faculty of Nutrition, Department of Animal Science,
Texas A&M University, College Station, Texas 77843,
USA.
D.B. MacDougall Department of Food Science and Technology, Uni
versity of Reading, White knights, PO Box 226,
Reading RG6 2AP, UK.
F.J. Monahan Department of Food Science and Technology, Uni
versity of California, Davis, California 95616, USA.
A.M. Pearson Department of Animal Sciences, Oregon State Uni
versity, Corvallis, Oregon 97331, USA.
G. Reineccius Department of Food Science and Nutrition, University
of Minnesota, St. Pauls, Minnesota 55108, USA.
J.N. Sofos Department of Animal Sciences, Colorado State Uni
versity, Fort Collins, Colorado 80523, USA.
R.J. Winger Department of Food Technology, Massey University,
Palmerston, New Zealand.
Contents
1 Introduction to quality attributes and their measurement in
meat, poultry and fish products 1
A.M. PEARSON
1.1 Introduction 1
1.2 Color 2
1.2.1 Importance 2
1.2.2 Variability and measurement 2
1.3 Juiciness and/or water-binding 2
1.3.1 Importance 2
1.3.2 Effects of variability and measurement 3
1.4 Flavor 3
1.4.1 Importance 3
1.4.2 Variability 3
1.4.3 Physiology and psychology of flavor/aroma 4
1.4.4 Specific flavors/odors 4
1.4.5 Flavor and aroma problems 4
1.5 Tenderness 5
1.5.1 Importance 5
1.5.2 Some factors influencing tenderness and its measurement 5
1.6 Microbial problems 6
1.6.1 Importance 6
1.6.2 Measurement 6
1.7 Additives and residues 6
1.7.1 Additives 6
1.7.2 Residues 7
1.8 Contributions of meat to human nutrition 7
1.8.1 Proteins and essential amino acids 7
1.8.2 Fats and essential fatty acids 7
1.8.3 Vitamins 8
1.8.4 Minerals 9
1.9 Summary 9
References 10
Appendix 1.1 18
Appendix 1.2 25
2 Color - its basis and importance 34
D.CORNFORTH
2.1 Introduction 34
2.1.1 Retail importance of meat color 34
2.2 Myoglobin and its derivatives 35
2.2.1 Myoglobin concentration in muscle 37
2.3 Factors affecting fresh meat color stability 39
2.3.1 Oxygen tension 39
2.3.2 Bacteria 41
2.3.3 Vacuum-packaging 43
2.3.4 Packaging with oxygen-permeable films 45
x CONTENTS
2.3.5 Modified-atmosphere packaging 46
2.3.6 Effects of pH 48
2.3.7 Temperature 48
2.4 Dark-cutting beef and related dark color problems 49
2.4.1 Characteristics of dark-cutting meat 49
2.4.2 Mechanism by which pH affects color 50
2.4.3 Changes occurring after death 50
2.4.4 Shelf-life of high pH meat 51
2.4.5 Vacuum packaging 51
2.4.6 Minimizing dark-cutters by management 51
2.4.7 Dark, coarse band in beef ribs 52
2.5 Pale, soft, exudative (PSE), porcine stress syndrome (PSS) and dark, firm,
dry (DFD) pork' 52
2.5.1 Importance of PSE, PSS and DFD pork 52
2.5.2 Genetic basis 53
2.5.3 Influence of environmental factors 53
2.6 Enzymatic reduction of metmyoglobin 54
2.6.1 Enzymes involved 55
2.6.2 Variation among muscles 56
2.6.3 Other factors influencing color stability 56
2.7 Non-enzymatic reductants and inhibitors of oxidation 58
2.7.1 Effects of antioxidants and reductants 58
2.8 Irradiation and other antimicrobial treatments 60
2.8.1 Irradiation of fresh and cooked meats 60
2.8.2 Sulfites and meat color 61
2.9 Effects of light, freezing, salt and lipid oxidation on meat color 62
2.1 0 Cooked meat color 62
2.10.1 Pink color in cooked, uncured meat 63
2.11 Cured meat color 64
2.11.1 Role of nitrite 64
2.11.2 Action of cysteine and ascorbate 65
2.11.3 The cured meat pigment 66
2.11.4 Fading of cured meat color 66
2.12 Summary 67
References 68
3 Colour of meat 79
D.B. MACDOUGALL
3.1 Introduction to vision and colour 79
3.2 Colour vision 79
3.2.1 Colour measurement 80
3.2.2 Uniform colour space 81
3.3 Terminology 82
3.4 Instrumentation 83
3.4.1 Trichromatic colorimeters 83
3.4.2 Spectrophotometers 83
3.4.3 Sources of variation among colorimeters and spectrophotometers 84
3.5 Absorption, scatter and pigmentation 84
3.5.1 Reflectance 84
3.5.2 Light scatter 85
3.6 Meat colour 85
3.6.1 Measurement procedure 86
3.6.2 Reflectance spectral changes in meat 90
3.6.3 Colour changes in beef 91
3.6.4 Differences between CIELAB and Hunter scales 91
3.7 Summary 92
References 92