The Science of Meat Quality PDF
Preview The Science of Meat Quality
The Science of Meat Quality The Science of Meat Quality Edited by CHRIS R. KERTH, PhD AnimalScienceDepartment TexasA&MUniversity,USA A John Wiley & Sons, Inc., Publication Thiseditionfirstpublished2013©2013byJohnWiley&Sons,Inc. Wiley-BlackwellisanimprintofJohnWiley&Sons,formedbythemergerofWiley’sglobalScientific,Technical andMedicalbusinesswithBlackwellPublishing. EditorialOffices: 2121StateAvenue,Ames,Iowa50014-8300,USA TheAtrium,SouthernGate,Chichester,WestSussex,PO198SQ,UK 9600GarsingtonRoad,Oxford,OX42DQ,UK Fordetailsofourglobaleditorialoffices,forcustomerservicesandforinformationabouthowtoapplyfor permissiontoreusethecopyrightmaterialinthisbookpleaseseeourwebsiteatwww.wiley.com/wiley-blackwell. 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CoverdesignbyNicoleTeut Setin10.5/12ptTimesbyAptara®Inc.,NewDelhi,India 1 2013 Contents Contributors xv Chapter1 GrowthofMusclefromtheMyoblasttoWholeMuscle 1 TerryBrandebourg Introduction 1 OverviewofSkeletalMuscleDevelopment 1 TypesofMuscle 2 StructureofMuscle 3 OrganizationofWholeMuscle 4 Fiber-TypeDevelopment 5 Hyperplasia(PrenatalMuscleDevelopment) 6 Overview 6 EmbryogenesisofMuscle 7 Myogenesis 9 BiphasicFiberFormation 12 Hypertrophy(PostnatalMuscleDevelopment) 12 SatelliteCells 14 ProteinTurnover 14 ProteinSynthesis 15 ProteinDegradation 15 MuscleCellCulture 16 BasicConceptsofCellCulture 17 CultureofEstablishedMuscleCellLines—MurineC2C12Myoblasts 20 Propagation 21 Subculturing 21 CellQuantification 22 InductionofDifferentiationandFusion 22 Cryopreservation 23 ThawingCryopreservedStocks 24 References 25 v vi CONTENTS Chapter2 AnimalGrowthandEmptyBodyComposition 29 MichaelDikeman CompositionoftheEmptyBodyfromBirthtoHarvest 29 ChemicalComposition 33 PhysicalSeparation 37 MagneticResonanceImaging 38 X-RayComputedTomographyScanning 39 Near-InfraredReflectance 39 TotalBodyElectromagneticConductivity(TOBEC) 40 Dual-EnergyX-RayAbsorptiometry 40 VideoImageAnalysis 42 40KLiquidScintillationCounter 43 DilutionTechniques 44 UltrasoundTechnology 44 SpecificGravity 45 CarcassYieldsofCloselyTrimmedRetailProductorFat-FreeLean 45 Summary 46 References 46 Chapter3 MuscleStructureandCytoskeletalProteins 49 ChrisR.Kerth Introduction 49 ConnectiveTissue 49 OrganizationalStructureofMuscle 53 MuscleCellStructure 54 ProteinsoftheMuscle 56 ContractileProteins 56 Z-diskProtein 59 GapFilaments 59 IntermediateFilaments 60 CostamericProteins 60 IsolatingMyofibrillarProteins 60 PurifyingMyofibrils 60 Procedure 61 Result 62 References 63 Chapter4 MuscleMetabolismandContraction 65 ChrisR.Kerth Introduction 65 Metabolism 65 Glycolysis 65 OxidativePhosphorylation 66 MuscleContraction 66 NerveImpulse 67 Relaxation 71 CONTENTS vii MuscleFiberTypes 71 FiberTypingProcedure—CombinedStainforIdentifyingMuscleFiberTypes 73 Principle 73 Solutions 73 StainingSequenceforBovine 75 StainingSequenceforOvine 75 StainingSequenceforPorcine 76 ChemicalsNeededforStainingProcedures 77 References 77 Chapter5 ConvertingMuscletoMeat:ThePhysiologyofRigor 79 KirkW.Braden Introduction 79 MuscleMetabolismuponExsanguination 79 DevelopmentofMeatQuality 81 Water-HoldingCapacity 82 MeatColor 83 AgingandTenderness 84 AntemortemFactors 85 Genetics 85 StressandDiet 87 PostmortemFactors 89 ProteinProteolysis 89 Calpains 90 Cathepsins 90 MuscleUltrastructure 90 TemperatureandChilling 91 ElectricalStimulation 91 AnalysisofMusclepH 92 TakingtheMeasurement 92 AnalysisofSarcomereLength 93 Solutions 93 0.1MNaHPO BufferatpH7.2 93 4 0.2MSucrosein0.1MNaHPO BufferatpH7.2 93 4 PreparationofMuscleforLaserDiffraction 94 SarcomereLengthDetermination 94 References 94 Chapter6 MeatTenderness 99 ChrisR.Kerth Introduction 99 WhatisTenderness? 99 FactorsthatAffectTenderness 100 SarcomereContractileState 100 MyofibrillarProteinDegradation 101 ConnectiveTissue 103 BackgroundEffect 106 viii CONTENTS MeasuringTenderness 106 ShearForce 106 SarcomereLength 107 ProteinDegradation 109 ConnectiveTissue 110 MFIProcedure(MyofibrillarFragmentationIndex) 110 References 116 Chapter7 Water-HoldingCapacityofMeat 119 JasonK.AppleandJanealW.S.Yancey Introduction 119 PostmortemMuscleMetabolismandtheWHCofMeat 120 DripChannelsandPostmortemAging 121 ManipulatingtheWHCofMeat 124 Salt 124 Phosphates 125 AcidMarination 126 FactorsInfluencingtheWHCofMeat 127 Genetics 127 PreslaughterAnimalManagement 130 Nutrition 131 Carcass/MeatChilling 133 ElectricalStimulation 133 MethodsofMeasuringtheWHCofMeat 133 GravitationalDripLoss 134 DripTubes 134 Filter-PaperPress 134 Centrifugation 135 References 136 Chapter8 LipidsandLipidOxidation 147 KyleWillian Introduction 147 Structure,Nomenclature,andClassificationofMeatLipids 147 FattyAcids 148 NeutralLipids 151 PolarLipids 152 SaponifiableandNonsaponifiableLipids 155 CompositionofLipidsinMeat 156 ExtractionofLipids 157 TotalLipids 157 NonsaponifiableLipids 158 Analyses 158 FattyAcidMethylEsters 158 Chromatography 160 GasChromatography 161 High-PerformanceLiquidChromatography 165 CONTENTS ix LipidOxidationinMuscleFoods 165 BasicChemistryofLipidOxidation 165 EnzymeandNonenzymeReactiveOxygenSpecies 169 MeasurementofOxidation 170 VolatileProducts,SensoryEvaluation,andHeadspaceGas Chromatography 170 PrimaryChanges 171 SecondaryChanges 171 Procedures 172 TBARS 172 FolchTotalLipidsExtraction 172 DirectTransesterification(Methylation)ofFattyAcids 173 Nonsaponifiable(Cholesterol,Fat-SolubleVitamins)StandardSolutions 173 ExtractionandSamplePreparationforNonsaponifiableLipids:Cholesterol, Fat-SolubleVitamins,Carotenoids 174 GasChromatography(GC) 174 High-PerformanceLiquidChromatography(HPLC) 174 References 175 Chapter9 MeatColor 177 RichardMancini Introduction 177 MeatColorChemistry 177 Deoxymyoglobin 177 Oxymyoglobin 180 Carboxymyoglobin 180 Metmyoglobin 180 OxygenConsumption 180 MetmyoglobinReduction 181 DeoxygenationandSubsequentReoxygenation 181 Hemoglobin 181 AntemortemFactorsAffectingMeatColor 181 Genetics 182 PostmortemFactorsAffectingMeatColor 182 TemperatureandCase-ReadyPackaging 182 LaboratoryAnalysesofRawMeatSurfaceColor 183 VisualSurfaceColorEvaluation 184 InstrumentalSurfaceColorEvaluation 186 DeterminationofMyoglobinRedoxStateinMeatExtracts 187 MyoglobinIsolationfromBeefSamples 187 PreparingOxymyoglobininPurifiedSolutions 188 PreparingCarboxymyoglobininPurifiedSolutions 188 MetmyoglobinReducingActivity(MRA) 189 AerobicReducingActivity 189 OxygenConsumption 190 SurfaceMyoglobinOxygenation 190 DepthofOxygenation 190 x CONTENTS MitochondrialIsolationandOxygenConsumptionMeasurement 191 CookedColor 192 Iridescence 193 CuredColorandNO-Myoglobin 194 BoneMarrowDiscoloration 194 NewDevelopmentsinColorResearchUsingProteomics 195 Conclusion 195 References 196 Chapter10 MeatCookery 199 ClintonRoweandChrisR.Kerth CookingLoss 199 MaillardReactionandFlavorImpacts 200 SolubleandInsolubleCollagen 201 CookeryMethods 202 FastversusSlowCookery 202 DryHeatCookery 202 MoistHeatCookery 203 Smoking 203 Microwave 204 CookedColor 204 Conclusion 205 References 205 Chapter11 TrainedSensoryPanels 207 ChristyL.Bratcher IntroductionandHistory 207 TrainedPanelsandSensoryAttributes 208 PanelTraining 209 Procedures 210 References 213 Chapter12 UntrainedSensoryPanels 215 PatriciaC.Curtis Introduction 215 TestingLocations 215 In-HouseTesting 215 CentralLocationTesting 216 In-HomeTesting 216 PanelConsiderations 216 HumanSubject 217 RecruitingPanelists 217 PanelSelection 217 PanelSizeandReplication 218 SensoryMethods 220 DiscriminationTesting 220 CONTENTS xi TriangleTests 220 Duo–TrioTests 220 ConstantDuo–TrioTests 222 BalancedReferenceDuo–TrioTest 222 PairedComparisonTests 222 DirectionalPairedComparisonTest 224 DifferencePairedComparisonTest(SimpleDifferenceTest) 224 RankingTests 224 AcceptanceandPreferenceTesting 225 PreferenceTests 225 PairedPreferenceTests 225 NonforcedPreferenceTests 227 Option1 227 Option2 227 Option3 227 Option4 227 PreferenceRanking 228 AcceptanceTests 228 HedonicScales 228 Summary 230 References 231 Chapter13 ConsumerSensoryPanels 233 RyanCox DevelopinganExperimentalApproach 234 AcceptanceversusPreference 234 TypesofAcceptanceandPreferenceTests 234 DataCollection 236 TheWrittenSurvey 239 TypesofQuestions 240 IdentifyingTestSubjects 240 SourceofTestSubjects 242 ChoiceofTestLocation 242 LaboratoryTesting 242 PublicVenueTesting 243 ConsumerHomeTesting 243 AdditionalConsiderations 243 ConductingConsumerTesting 244 ConsumerTestingProcedures 244 Samples 244 ProductPreparation 245 ProductPresentationandSampleNumber 246 ExecutionoftheConsumerTest 246 IncentivesandCompensation 247 DataAnalysis 247 References 247
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