Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle
Fibre type percentage and changes in textural parameters, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, endomysium and perimysium thickness of wild boar and deer longissimus (L) muscle subjected to ageing with kefir, dry red wine, lemon and pineapple juice marinad...
Gespeichert in:
| Veröffentlicht in: | Meat science 2012-12, Vol.92 (4), p.675-680 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 680 |
|---|---|
| container_issue | 4 |
| container_start_page | 675 |
| container_title | Meat science |
| container_volume | 92 |
| creator | Żochowska-Kujawska, J. Lachowicz, K. Sobczak, M. |
| description | Fibre type percentage and changes in textural parameters, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, endomysium and perimysium thickness of wild boar and deer longissimus (L) muscle subjected to ageing with kefir, dry red wine, lemon and pineapple juice marinades for 4days were studied. Among the non-marinated and non-aged samples of muscles it was found that wild boar meat with its higher percentage of red fibres, higher CSA, thicker connective tissue as compared with deer meat, was harder, more springy and stringy.
Muscles ageing, regardless of methods, resulted in a decrease in both the CSA and thickness of the connective tissue, and improve in fibre shape. As a consequence ageing caused a reduction in hardness, cohesiveness, springiness, and stringiness as well as in augmentation of tenderness, juiciness and general attractiveness of the muscles studied.
As demonstrated by obtained data, regardless of ageing methods, deer L muscle contained more white fibres compared to wild boar muscle, were more susceptible to tenderization. The highest structural and textural changes, but the worst general attractiveness was found in muscles marinated with pineapple juice addition. Insignificantly lower changes in both quality traits were found in muscles aged with kefir marinade which at the same time were characterized by the high tenderness, the highest juiciness and general attractiveness. |
| doi_str_mv | 10.1016/j.meatsci.2012.06.020 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1037243818</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S030917401200232X</els_id><sourcerecordid>1037243818</sourcerecordid><originalsourceid>FETCH-LOGICAL-c419t-4d4dc3a6be366d73b4702f32b7b4245ccbb6dbbedb61aa889a257858c06524f43</originalsourceid><addsrcrecordid>eNqFkctu1DAUhi0EotPCIwDeIHXRBN_iZFYIVeUiVWIBXVu-HFceEifYCWWeglfGMxlgycKyfPT95_w-P0IvKKkpofLNrh5Az9mGmhHKaiJrwsgjtKFdyytBefcYbQgn24q2gpyh85x3hBDKWfcUnTHWStlItkG_brwHO2c8euyDSYDn_QRYR4e_gQ_pCj-ECLiHYYxXx_JU3nqaesCDTiFqB0Uc8Qw_5yWtygwxj2mPpzROkOYAx_YPoXfYjDodGQeQcD_G-5BzGJaMy7E9PENPvO4zPD_dF-ju_c3X64_V7ecPn67f3VZW0O1cCSec5Voa4FK6lhvREuY5M60RTDTWGiOdMeCMpFp33Vazpu2azhLZMOEFv0CXa9_i8fsCeVZDyBb6XkcYl6wo4S0TvKNdQZsVtWnMOYFXUwrl7_sCqUMWaqdOWahDFopIVbIoupenEYsZwP1V_Vl-AV6fAJ2t7n3S0Yb8j5OcSy4OXl-tnNej0vepMHdfyiRR8iyttm0h3q4ElJX9CJBUMQPRgguppKvcGP5j9jeZDrWi</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1037243818</pqid></control><display><type>article</type><title>Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle</title><source>Elsevier ScienceDirect Journals Complete - AutoHoldings</source><source>MEDLINE</source><creator>Żochowska-Kujawska, J. ; Lachowicz, K. ; Sobczak, M.</creator><creatorcontrib>Żochowska-Kujawska, J. ; Lachowicz, K. ; Sobczak, M.</creatorcontrib><description>Fibre type percentage and changes in textural parameters, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, endomysium and perimysium thickness of wild boar and deer longissimus (L) muscle subjected to ageing with kefir, dry red wine, lemon and pineapple juice marinades for 4days were studied. Among the non-marinated and non-aged samples of muscles it was found that wild boar meat with its higher percentage of red fibres, higher CSA, thicker connective tissue as compared with deer meat, was harder, more springy and stringy.
Muscles ageing, regardless of methods, resulted in a decrease in both the CSA and thickness of the connective tissue, and improve in fibre shape. As a consequence ageing caused a reduction in hardness, cohesiveness, springiness, and stringiness as well as in augmentation of tenderness, juiciness and general attractiveness of the muscles studied.
As demonstrated by obtained data, regardless of ageing methods, deer L muscle contained more white fibres compared to wild boar muscle, were more susceptible to tenderization. The highest structural and textural changes, but the worst general attractiveness was found in muscles marinated with pineapple juice addition. Insignificantly lower changes in both quality traits were found in muscles aged with kefir marinade which at the same time were characterized by the high tenderness, the highest juiciness and general attractiveness.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2012.06.020</identifier><identifier>PMID: 22766562</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Ananas - chemistry ; Animals ; Animals, Wild ; Biological and medical sciences ; Chemical Phenomena ; Citrus - chemistry ; cohesion ; Condiments - analysis ; Connective Tissue - growth & development ; Connective Tissue - metabolism ; connective tissues ; Cultured Milk Products - chemistry ; deer ; Deer - growth & development ; Deer - metabolism ; Deer and wild boar muscle ; Diet - ethnology ; Fermented food industries ; Food industries ; Fruit - chemistry ; Fundamental and applied biological sciences. Psychology ; hardness ; juiciness ; kefir ; lemon juice ; lemons ; longissimus muscle ; Male ; marinade ; marinating ; meat ; Meat - analysis ; Meat and meat product industries ; Mechanical Phenomena ; Muscle Development ; Muscle Fibers, Fast-Twitch - chemistry ; Muscle Fibers, Fast-Twitch - metabolism ; Muscle Fibers, Slow-Twitch - chemistry ; Muscle Fibers, Slow-Twitch - metabolism ; Myofibre ; pineapple juice ; pineapples ; Poland ; red wines ; Sensation ; sensory properties ; Structure ; Sus scrofa - growth & development ; Sus scrofa - metabolism ; Tenderization ; tenderizing ; Texture ; Water - analysis ; wild boars ; Wine - analysis ; Wines and vinegars</subject><ispartof>Meat science, 2012-12, Vol.92 (4), p.675-680</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c419t-4d4dc3a6be366d73b4702f32b7b4245ccbb6dbbedb61aa889a257858c06524f43</citedby><cites>FETCH-LOGICAL-c419t-4d4dc3a6be366d73b4702f32b7b4245ccbb6dbbedb61aa889a257858c06524f43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2012.06.020$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27911,27912,45982</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26336344$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22766562$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Żochowska-Kujawska, J.</creatorcontrib><creatorcontrib>Lachowicz, K.</creatorcontrib><creatorcontrib>Sobczak, M.</creatorcontrib><title>Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Fibre type percentage and changes in textural parameters, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, endomysium and perimysium thickness of wild boar and deer longissimus (L) muscle subjected to ageing with kefir, dry red wine, lemon and pineapple juice marinades for 4days were studied. Among the non-marinated and non-aged samples of muscles it was found that wild boar meat with its higher percentage of red fibres, higher CSA, thicker connective tissue as compared with deer meat, was harder, more springy and stringy.
Muscles ageing, regardless of methods, resulted in a decrease in both the CSA and thickness of the connective tissue, and improve in fibre shape. As a consequence ageing caused a reduction in hardness, cohesiveness, springiness, and stringiness as well as in augmentation of tenderness, juiciness and general attractiveness of the muscles studied.
As demonstrated by obtained data, regardless of ageing methods, deer L muscle contained more white fibres compared to wild boar muscle, were more susceptible to tenderization. The highest structural and textural changes, but the worst general attractiveness was found in muscles marinated with pineapple juice addition. Insignificantly lower changes in both quality traits were found in muscles aged with kefir marinade which at the same time were characterized by the high tenderness, the highest juiciness and general attractiveness.</description><subject>Ananas - chemistry</subject><subject>Animals</subject><subject>Animals, Wild</subject><subject>Biological and medical sciences</subject><subject>Chemical Phenomena</subject><subject>Citrus - chemistry</subject><subject>cohesion</subject><subject>Condiments - analysis</subject><subject>Connective Tissue - growth & development</subject><subject>Connective Tissue - metabolism</subject><subject>connective tissues</subject><subject>Cultured Milk Products - chemistry</subject><subject>deer</subject><subject>Deer - growth & development</subject><subject>Deer - metabolism</subject><subject>Deer and wild boar muscle</subject><subject>Diet - ethnology</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hardness</subject><subject>juiciness</subject><subject>kefir</subject><subject>lemon juice</subject><subject>lemons</subject><subject>longissimus muscle</subject><subject>Male</subject><subject>marinade</subject><subject>marinating</subject><subject>meat</subject><subject>Meat - analysis</subject><subject>Meat and meat product industries</subject><subject>Mechanical Phenomena</subject><subject>Muscle Development</subject><subject>Muscle Fibers, Fast-Twitch - chemistry</subject><subject>Muscle Fibers, Fast-Twitch - metabolism</subject><subject>Muscle Fibers, Slow-Twitch - chemistry</subject><subject>Muscle Fibers, Slow-Twitch - metabolism</subject><subject>Myofibre</subject><subject>pineapple juice</subject><subject>pineapples</subject><subject>Poland</subject><subject>red wines</subject><subject>Sensation</subject><subject>sensory properties</subject><subject>Structure</subject><subject>Sus scrofa - growth & development</subject><subject>Sus scrofa - metabolism</subject><subject>Tenderization</subject><subject>tenderizing</subject><subject>Texture</subject><subject>Water - analysis</subject><subject>wild boars</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkctu1DAUhi0EotPCIwDeIHXRBN_iZFYIVeUiVWIBXVu-HFceEifYCWWeglfGMxlgycKyfPT95_w-P0IvKKkpofLNrh5Az9mGmhHKaiJrwsgjtKFdyytBefcYbQgn24q2gpyh85x3hBDKWfcUnTHWStlItkG_brwHO2c8euyDSYDn_QRYR4e_gQ_pCj-ECLiHYYxXx_JU3nqaesCDTiFqB0Uc8Qw_5yWtygwxj2mPpzROkOYAx_YPoXfYjDodGQeQcD_G-5BzGJaMy7E9PENPvO4zPD_dF-ju_c3X64_V7ecPn67f3VZW0O1cCSec5Voa4FK6lhvREuY5M60RTDTWGiOdMeCMpFp33Vazpu2azhLZMOEFv0CXa9_i8fsCeVZDyBb6XkcYl6wo4S0TvKNdQZsVtWnMOYFXUwrl7_sCqUMWaqdOWahDFopIVbIoupenEYsZwP1V_Vl-AV6fAJ2t7n3S0Yb8j5OcSy4OXl-tnNej0vepMHdfyiRR8iyttm0h3q4ElJX9CJBUMQPRgguppKvcGP5j9jeZDrWi</recordid><startdate>20121201</startdate><enddate>20121201</enddate><creator>Żochowska-Kujawska, J.</creator><creator>Lachowicz, K.</creator><creator>Sobczak, M.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20121201</creationdate><title>Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle</title><author>Żochowska-Kujawska, J. ; Lachowicz, K. ; Sobczak, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c419t-4d4dc3a6be366d73b4702f32b7b4245ccbb6dbbedb61aa889a257858c06524f43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Ananas - chemistry</topic><topic>Animals</topic><topic>Animals, Wild</topic><topic>Biological and medical sciences</topic><topic>Chemical Phenomena</topic><topic>Citrus - chemistry</topic><topic>cohesion</topic><topic>Condiments - analysis</topic><topic>Connective Tissue - growth & development</topic><topic>Connective Tissue - metabolism</topic><topic>connective tissues</topic><topic>Cultured Milk Products - chemistry</topic><topic>deer</topic><topic>Deer - growth & development</topic><topic>Deer - metabolism</topic><topic>Deer and wild boar muscle</topic><topic>Diet - ethnology</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hardness</topic><topic>juiciness</topic><topic>kefir</topic><topic>lemon juice</topic><topic>lemons</topic><topic>longissimus muscle</topic><topic>Male</topic><topic>marinade</topic><topic>marinating</topic><topic>meat</topic><topic>Meat - analysis</topic><topic>Meat and meat product industries</topic><topic>Mechanical Phenomena</topic><topic>Muscle Development</topic><topic>Muscle Fibers, Fast-Twitch - chemistry</topic><topic>Muscle Fibers, Fast-Twitch - metabolism</topic><topic>Muscle Fibers, Slow-Twitch - chemistry</topic><topic>Muscle Fibers, Slow-Twitch - metabolism</topic><topic>Myofibre</topic><topic>pineapple juice</topic><topic>pineapples</topic><topic>Poland</topic><topic>red wines</topic><topic>Sensation</topic><topic>sensory properties</topic><topic>Structure</topic><topic>Sus scrofa - growth & development</topic><topic>Sus scrofa - metabolism</topic><topic>Tenderization</topic><topic>tenderizing</topic><topic>Texture</topic><topic>Water - analysis</topic><topic>wild boars</topic><topic>Wine - analysis</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Żochowska-Kujawska, J.</creatorcontrib><creatorcontrib>Lachowicz, K.</creatorcontrib><creatorcontrib>Sobczak, M.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Żochowska-Kujawska, J.</au><au>Lachowicz, K.</au><au>Sobczak, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2012-12-01</date><risdate>2012</risdate><volume>92</volume><issue>4</issue><spage>675</spage><epage>680</epage><pages>675-680</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Fibre type percentage and changes in textural parameters, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, endomysium and perimysium thickness of wild boar and deer longissimus (L) muscle subjected to ageing with kefir, dry red wine, lemon and pineapple juice marinades for 4days were studied. Among the non-marinated and non-aged samples of muscles it was found that wild boar meat with its higher percentage of red fibres, higher CSA, thicker connective tissue as compared with deer meat, was harder, more springy and stringy.
Muscles ageing, regardless of methods, resulted in a decrease in both the CSA and thickness of the connective tissue, and improve in fibre shape. As a consequence ageing caused a reduction in hardness, cohesiveness, springiness, and stringiness as well as in augmentation of tenderness, juiciness and general attractiveness of the muscles studied.
As demonstrated by obtained data, regardless of ageing methods, deer L muscle contained more white fibres compared to wild boar muscle, were more susceptible to tenderization. The highest structural and textural changes, but the worst general attractiveness was found in muscles marinated with pineapple juice addition. Insignificantly lower changes in both quality traits were found in muscles aged with kefir marinade which at the same time were characterized by the high tenderness, the highest juiciness and general attractiveness.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22766562</pmid><doi>10.1016/j.meatsci.2012.06.020</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2012-12, Vol.92 (4), p.675-680 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1037243818 |
| source | Elsevier ScienceDirect Journals Complete - AutoHoldings; MEDLINE |
| subjects | Ananas - chemistry Animals Animals, Wild Biological and medical sciences Chemical Phenomena Citrus - chemistry cohesion Condiments - analysis Connective Tissue - growth & development Connective Tissue - metabolism connective tissues Cultured Milk Products - chemistry deer Deer - growth & development Deer - metabolism Deer and wild boar muscle Diet - ethnology Fermented food industries Food industries Fruit - chemistry Fundamental and applied biological sciences. Psychology hardness juiciness kefir lemon juice lemons longissimus muscle Male marinade marinating meat Meat - analysis Meat and meat product industries Mechanical Phenomena Muscle Development Muscle Fibers, Fast-Twitch - chemistry Muscle Fibers, Fast-Twitch - metabolism Muscle Fibers, Slow-Twitch - chemistry Muscle Fibers, Slow-Twitch - metabolism Myofibre pineapple juice pineapples Poland red wines Sensation sensory properties Structure Sus scrofa - growth & development Sus scrofa - metabolism Tenderization tenderizing Texture Water - analysis wild boars Wine - analysis Wines and vinegars |
| title | Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-16T03%3A48%3A52IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20fibre%20type%20and%20kefir,%20wine%20lemon,%20and%20pineapple%20marinades%20on%20texture%20and%20sensory%20properties%20of%20wild%20boar%20and%20deer%20longissimus%20muscle&rft.jtitle=Meat%20science&rft.au=%C5%BBochowska-Kujawska,%20J.&rft.date=2012-12-01&rft.volume=92&rft.issue=4&rft.spage=675&rft.epage=680&rft.pages=675-680&rft.issn=0309-1740&rft.eissn=1873-4138&rft.coden=MESCDN&rft_id=info:doi/10.1016/j.meatsci.2012.06.020&rft_dat=%3Cproquest_cross%3E1037243818%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1037243818&rft_id=info:pmid/22766562&rft_els_id=S030917401200232X&rfr_iscdi=true |