Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus
Effects of rapid chilling of carcasses (at −31°C in the first 3h of chilling, and then at 2–4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2–4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked...
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| Veröffentlicht in: | Meat science 2013-01, Vol.93 (1), p.46-52 |
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| creator | TOMOVIC, Vladimir M JOKANOVIC, Marija R PETROVIC, Ljiljana S TOMOVIC, Mila S TASIC, Tatjana A IKONIC, Predrag M SUMIC, Zdravko M SOJIC, Branislav V SKALJAC, Snežana B SOSO, Milena M |
| description | Effects of rapid chilling of carcasses (at −31°C in the first 3h of chilling, and then at 2–4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2–4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIEL*a*b* values) and total aerobic count of M. semimebranosus, as well as sensory (colour, juiciness, texture, and flavour), physical (pH value, colour – CIEL*a*b* values and texture – Warner–Bratzler shear and penetration forces) and chemical (protein, total fat, and moisture content) characteristics of cooked ham. The cooked ham was manufactured from pieces of M. semimebranosus with ultimate lightness (CIEL* value) lower than 50. Rapid chilling and earlier deboning significantly increased quantity of M. semimebranosus desirable for cooked ham manufacturing. Earlier start of pork fabrication did not affect important quality characteristics of cooked ham.
► We examine the possibility of earlier start of pork fabrication. ► Shorter chilling increased quantity of pork desirable for cooked ham manufacturing. ► Cooked ham from rapid chilled and earlier deboned pork had high quality. |
| doi_str_mv | 10.1016/j.meatsci.2012.07.015 |
| format | Article |
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► We examine the possibility of earlier start of pork fabrication. ► Shorter chilling increased quantity of pork desirable for cooked ham manufacturing. ► Cooked ham from rapid chilled and earlier deboned pork had high quality.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2012.07.015</identifier><identifier>PMID: 22910801</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Biological and medical sciences ; Bone and Bones ; Cold Temperature ; Color ; Cooked ham ; Cooking ; Dietary Fats - analysis ; Dietary Proteins - analysis ; Earlier deboning ; Female ; Food Handling ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Humans ; Hydrogen-Ion Concentration ; M. semimembranosus ; Male ; Meat and meat product industries ; Meat Products - analysis ; Meat Products - microbiology ; Muscle, Skeletal - chemistry ; Rapid chilling ; Refrigeration ; Stress, Mechanical ; Swine ; Taste ; Water - analysis</subject><ispartof>Meat science, 2013-01, Vol.93 (1), p.46-52</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-c395t-b113273cb8bc67860aa8dd644d0865ce2cc52c26fb85b66d528771296967bd783</citedby><cites>FETCH-LOGICAL-c395t-b113273cb8bc67860aa8dd644d0865ce2cc52c26fb85b66d528771296967bd783</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174012002689$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,4010,27900,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26554479$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22910801$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>TOMOVIC, Vladimir M</creatorcontrib><creatorcontrib>JOKANOVIC, Marija R</creatorcontrib><creatorcontrib>PETROVIC, Ljiljana S</creatorcontrib><creatorcontrib>TOMOVIC, Mila S</creatorcontrib><creatorcontrib>TASIC, Tatjana A</creatorcontrib><creatorcontrib>IKONIC, Predrag M</creatorcontrib><creatorcontrib>SUMIC, Zdravko M</creatorcontrib><creatorcontrib>SOJIC, Branislav V</creatorcontrib><creatorcontrib>SKALJAC, Snežana B</creatorcontrib><creatorcontrib>SOSO, Milena M</creatorcontrib><title>Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Effects of rapid chilling of carcasses (at −31°C in the first 3h of chilling, and then at 2–4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2–4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIEL*a*b* values) and total aerobic count of M. semimebranosus, as well as sensory (colour, juiciness, texture, and flavour), physical (pH value, colour – CIEL*a*b* values and texture – Warner–Bratzler shear and penetration forces) and chemical (protein, total fat, and moisture content) characteristics of cooked ham. The cooked ham was manufactured from pieces of M. semimebranosus with ultimate lightness (CIEL* value) lower than 50. Rapid chilling and earlier deboning significantly increased quantity of M. semimebranosus desirable for cooked ham manufacturing. Earlier start of pork fabrication did not affect important quality characteristics of cooked ham.
► We examine the possibility of earlier start of pork fabrication. ► Shorter chilling increased quantity of pork desirable for cooked ham manufacturing. ► Cooked ham from rapid chilled and earlier deboned pork had high quality.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Bone and Bones</subject><subject>Cold Temperature</subject><subject>Color</subject><subject>Cooked ham</subject><subject>Cooking</subject><subject>Dietary Fats - analysis</subject><subject>Dietary Proteins - analysis</subject><subject>Earlier deboning</subject><subject>Female</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>M. semimembranosus</subject><subject>Male</subject><subject>Meat and meat product industries</subject><subject>Meat Products - analysis</subject><subject>Meat Products - microbiology</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Rapid chilling</subject><subject>Refrigeration</subject><subject>Stress, Mechanical</subject><subject>Swine</subject><subject>Taste</subject><subject>Water - analysis</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc9u1DAQxi1ERZfCI4B8QeJAgu0ktnNCVcWfSkUcgLPljCdaL3G82AnSPkDfGy-7wLEnyzO_b2b0fYS84KzmjMu3uzqgXTL4WjAuaqZqxrtHZMO1aqqWN_ox2bCG9RVXLbskT3PeMcZ4I_QTcilEz5lmfEPuv-KcYzq8ofvtIXuwE7Wzo7DF8OcDW5ssLJh8XjxkGkcKMf5AR7c20GDndSztNZXCmGKgye69mw5F56epFI_D0KbJY6IOhziX2uea5jI-YBiSnWNe8zNyMdop4_Pze0W-f3j_7eZTdffl4-3N9V0FTd8t1cDL_aqBQQ8glZbMWu2cbFvHtOwABUAnQMhx0N0gpeuEVoqLXvZSDU7p5oq8Ps3dp_hzxbyY4DPgNNkZ45pNMUWIRjb6iHYnFFLMOeFo9skHmw4FMscEzM6cEzDHBAxTpiRQdC_PK9YhoPun-mt5AV6dAZuLw2OxAHz-z8mua1vVF-7dicNiyK_inymrcAZ0PiEsxkX_wCm_ATe4qKY</recordid><startdate>201301</startdate><enddate>201301</enddate><creator>TOMOVIC, Vladimir M</creator><creator>JOKANOVIC, Marija R</creator><creator>PETROVIC, Ljiljana S</creator><creator>TOMOVIC, Mila S</creator><creator>TASIC, Tatjana A</creator><creator>IKONIC, Predrag M</creator><creator>SUMIC, Zdravko M</creator><creator>SOJIC, Branislav V</creator><creator>SKALJAC, Snežana B</creator><creator>SOSO, Milena M</creator><general>Elsevier Ltd</general><general>Elsevier</general><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>201301</creationdate><title>Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus</title><author>TOMOVIC, Vladimir M ; JOKANOVIC, Marija R ; PETROVIC, Ljiljana S ; TOMOVIC, Mila S ; TASIC, Tatjana A ; IKONIC, Predrag M ; SUMIC, Zdravko M ; SOJIC, Branislav V ; SKALJAC, Snežana B ; SOSO, Milena M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-b113273cb8bc67860aa8dd644d0865ce2cc52c26fb85b66d528771296967bd783</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Bone and Bones</topic><topic>Cold Temperature</topic><topic>Color</topic><topic>Cooked ham</topic><topic>Cooking</topic><topic>Dietary Fats - analysis</topic><topic>Dietary Proteins - analysis</topic><topic>Earlier deboning</topic><topic>Female</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>M. semimembranosus</topic><topic>Male</topic><topic>Meat and meat product industries</topic><topic>Meat Products - analysis</topic><topic>Meat Products - microbiology</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Rapid chilling</topic><topic>Refrigeration</topic><topic>Stress, Mechanical</topic><topic>Swine</topic><topic>Taste</topic><topic>Water - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>TOMOVIC, Vladimir M</creatorcontrib><creatorcontrib>JOKANOVIC, Marija R</creatorcontrib><creatorcontrib>PETROVIC, Ljiljana S</creatorcontrib><creatorcontrib>TOMOVIC, Mila S</creatorcontrib><creatorcontrib>TASIC, Tatjana A</creatorcontrib><creatorcontrib>IKONIC, Predrag M</creatorcontrib><creatorcontrib>SUMIC, Zdravko M</creatorcontrib><creatorcontrib>SOJIC, Branislav V</creatorcontrib><creatorcontrib>SKALJAC, Snežana B</creatorcontrib><creatorcontrib>SOSO, Milena M</creatorcontrib><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>TOMOVIC, Vladimir M</au><au>JOKANOVIC, Marija R</au><au>PETROVIC, Ljiljana S</au><au>TOMOVIC, Mila S</au><au>TASIC, Tatjana A</au><au>IKONIC, Predrag M</au><au>SUMIC, Zdravko M</au><au>SOJIC, Branislav V</au><au>SKALJAC, Snežana B</au><au>SOSO, Milena M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2013-01</date><risdate>2013</risdate><volume>93</volume><issue>1</issue><spage>46</spage><epage>52</epage><pages>46-52</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Effects of rapid chilling of carcasses (at −31°C in the first 3h of chilling, and then at 2–4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2–4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIEL*a*b* values) and total aerobic count of M. semimebranosus, as well as sensory (colour, juiciness, texture, and flavour), physical (pH value, colour – CIEL*a*b* values and texture – Warner–Bratzler shear and penetration forces) and chemical (protein, total fat, and moisture content) characteristics of cooked ham. The cooked ham was manufactured from pieces of M. semimebranosus with ultimate lightness (CIEL* value) lower than 50. Rapid chilling and earlier deboning significantly increased quantity of M. semimebranosus desirable for cooked ham manufacturing. Earlier start of pork fabrication did not affect important quality characteristics of cooked ham.
► We examine the possibility of earlier start of pork fabrication. ► Shorter chilling increased quantity of pork desirable for cooked ham manufacturing. ► Cooked ham from rapid chilled and earlier deboned pork had high quality.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22910801</pmid><doi>10.1016/j.meatsci.2012.07.015</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2013-01, Vol.93 (1), p.46-52 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals Biological and medical sciences Bone and Bones Cold Temperature Color Cooked ham Cooking Dietary Fats - analysis Dietary Proteins - analysis Earlier deboning Female Food Handling Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration M. semimembranosus Male Meat and meat product industries Meat Products - analysis Meat Products - microbiology Muscle, Skeletal - chemistry Rapid chilling Refrigeration Stress, Mechanical Swine Taste Water - analysis |
| title | Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus |
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