Muscle nanostructure, fat colour related fatty acids and Check-All-That-Apply visual profiling of South African A2 beef longissimus
- Authors: Soji, Zimkhitha
- Date: 2019
- Subjects: Meat -- Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/15264 , vital:40332
- Description: The main objective of this study was to determine the effect of muscle nanostructure on tenderness, fat colour related fatty acids and Check-All-That-Apply visual profiling of South African A2 beef longissimus. Fifty two A-class steers (n=52) of five breeds (Bonsmara (n=19), Beef master (n=7), Hereford (n=9) and Simbra (n=17)) typically processed in different South African feedlots were studied. The animals were humanely slaughtered at an abattoir following the commercial standard procedures. Fat colour measurements (CIE b*) were taken at the P8 site on hot carcasses at the abattoir. Carcass mass (warm and cold) was recorded at the slaughter line before chilling (warm) and after chilling (cold) while pH0 and temperature were measured at 45 minutes post-mortem on the Longissimus thoracis et lumborum (LTL) muscle. Thereafter, a 20 g subsection of the LTL muscle on the left side of each carcass was sampled for muscle nanostructure analysis. At 24 hours post-slaughter, ultimate pH (pH24) was measured, further subsections of the LTL muscle (20 g) were harvested for further muscle nanostructure analysis and 2.5 kg of the LTL muscle was also harvested for analysis of tenderness, fatty acids and sensory evaluation. The muscle nanostructure (myofibril diameter (MYD), myofibril spacing (MYS), muscle fibre diameter (MFD), muscle fibre spacing (MFS) and sarcomere length (SL)) was analysed using the scanning electron microscope (SEM) while tenderness was measured using Warner Bratzler Shear Force after 45mins, 24hrs, 3 and 7 days aging period at -20 ºC refrigerator temperature. Some proximate fractions (total extractable intramuscular fat (Fat %), Fat Free Dry matter (FFDM %) and Moisture content) and fatty acid profile were measured using extracted fat and fatty acid indices (desaturase index, atherogenicity index) were calculated. Lastly a Check-All-That-Apply visual profiling method rated by an 80-member consumer panel was done to assess consumer meat preferences and perceptions of Bonsmara, Hereford and Simbra A2 fresh steaks. At 45mins post-slaughter breed affected (P<0.05) MYD and MYS, while at 24hrs breed affected MFD and MFS only. Early post-mortem pH (pH0) had no effect on the muscle nanostructure and tenderness while ultimate pH (pH24) affected MYD and MYS only. Muscle temperature at 45mins affected (P<0.05) the MYD, MFD and MFS, while 24hrs muscle temperature affected (P<0.05) MYD only. Tenderness was not related to the muscle nanostructure early post-mortem and there was no uniformity on the changes in muscle nanostructure and tenderness from early post-mortem to 24hrs against the multifaceted carcass mass, muscle pH and temperature effects. During ageing, breed affected the MYD and MYS at 45mins, while at 24hrs in addition to the myofibril structure breed also had an effect on muscle fibre bundle characteristics (MFD and MFS). The changes in MYD, MYS and MFS became constant on day 3 while variations in the MFD still progressed. There was no uniformity on the SL pattern during ageing and a very weak linear relationship between tenderness, SL, MFD and MFS was observed. Notably there was also no uniformity on how the muscle texture features; including the surface structure, fibre separation, and the mechanism of muscle contraction and relaxation; changed throughout the ageing period across and within the breeds. Moreover, breed had a significant effect on pentadecyclic acid, total saturated fatty acids (SFA) and docosahexanoic acid. Differences (P<0.05) in SFA, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), n-6, n-3, fatty acid ratios, and desaturase index were observed among the white, creamy-white and creamy fat colour. The distribution of fatty acid classes was SFA>MUFA>PUFA in descending order of concentrations of mean values (44.19:40.06:15.75, respectively), while the n-6: n-3 ratio was 12:1. In sensory evaluation, consumers indicated how they would prefer to pay premium for meat with guaranteed muscle and fat colour, low fat content, high marbling and tenderness. Consumers observed breed differences (P<0.05) in muscle fibre separation and muscle colour. The overall liking of each attribute was more on moderate bright cherry red lean colour, moderate yellow fat, very abundant marbling and slight separation of muscle fibres. Differences on discrete liking of each attribute among consumers had an effect on the overall liking of each steak with Hereford steaks being more preferred by consumers. It was concluded that meat from beef animals within the same feeding regime has a different fatty acid composition owing to different breed synthetic pathways and feed ingredients and that meat tenderness is not affected by the muscle nanostructure early post-mortem. However, during ageing, meat tenderness is directly linked to breed related myofibril structure changes in particular the myofibril diameter, spacing between myofibrils and their interaction; while the muscle texture features, fibre diameter, spacing between muscle fibres and sarcomere length explain the non-uniformity of beef tenderness. Also the organoleptic and health related quality of meat assumed more importance among consumers in sensory evaluation. Thus meat classification systems should include more credence aspects or indicators that support credence quality of meat
- Full Text:
- Authors: Soji, Zimkhitha
- Date: 2019
- Subjects: Meat -- Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/15264 , vital:40332
- Description: The main objective of this study was to determine the effect of muscle nanostructure on tenderness, fat colour related fatty acids and Check-All-That-Apply visual profiling of South African A2 beef longissimus. Fifty two A-class steers (n=52) of five breeds (Bonsmara (n=19), Beef master (n=7), Hereford (n=9) and Simbra (n=17)) typically processed in different South African feedlots were studied. The animals were humanely slaughtered at an abattoir following the commercial standard procedures. Fat colour measurements (CIE b*) were taken at the P8 site on hot carcasses at the abattoir. Carcass mass (warm and cold) was recorded at the slaughter line before chilling (warm) and after chilling (cold) while pH0 and temperature were measured at 45 minutes post-mortem on the Longissimus thoracis et lumborum (LTL) muscle. Thereafter, a 20 g subsection of the LTL muscle on the left side of each carcass was sampled for muscle nanostructure analysis. At 24 hours post-slaughter, ultimate pH (pH24) was measured, further subsections of the LTL muscle (20 g) were harvested for further muscle nanostructure analysis and 2.5 kg of the LTL muscle was also harvested for analysis of tenderness, fatty acids and sensory evaluation. The muscle nanostructure (myofibril diameter (MYD), myofibril spacing (MYS), muscle fibre diameter (MFD), muscle fibre spacing (MFS) and sarcomere length (SL)) was analysed using the scanning electron microscope (SEM) while tenderness was measured using Warner Bratzler Shear Force after 45mins, 24hrs, 3 and 7 days aging period at -20 ºC refrigerator temperature. Some proximate fractions (total extractable intramuscular fat (Fat %), Fat Free Dry matter (FFDM %) and Moisture content) and fatty acid profile were measured using extracted fat and fatty acid indices (desaturase index, atherogenicity index) were calculated. Lastly a Check-All-That-Apply visual profiling method rated by an 80-member consumer panel was done to assess consumer meat preferences and perceptions of Bonsmara, Hereford and Simbra A2 fresh steaks. At 45mins post-slaughter breed affected (P<0.05) MYD and MYS, while at 24hrs breed affected MFD and MFS only. Early post-mortem pH (pH0) had no effect on the muscle nanostructure and tenderness while ultimate pH (pH24) affected MYD and MYS only. Muscle temperature at 45mins affected (P<0.05) the MYD, MFD and MFS, while 24hrs muscle temperature affected (P<0.05) MYD only. Tenderness was not related to the muscle nanostructure early post-mortem and there was no uniformity on the changes in muscle nanostructure and tenderness from early post-mortem to 24hrs against the multifaceted carcass mass, muscle pH and temperature effects. During ageing, breed affected the MYD and MYS at 45mins, while at 24hrs in addition to the myofibril structure breed also had an effect on muscle fibre bundle characteristics (MFD and MFS). The changes in MYD, MYS and MFS became constant on day 3 while variations in the MFD still progressed. There was no uniformity on the SL pattern during ageing and a very weak linear relationship between tenderness, SL, MFD and MFS was observed. Notably there was also no uniformity on how the muscle texture features; including the surface structure, fibre separation, and the mechanism of muscle contraction and relaxation; changed throughout the ageing period across and within the breeds. Moreover, breed had a significant effect on pentadecyclic acid, total saturated fatty acids (SFA) and docosahexanoic acid. Differences (P<0.05) in SFA, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), n-6, n-3, fatty acid ratios, and desaturase index were observed among the white, creamy-white and creamy fat colour. The distribution of fatty acid classes was SFA>MUFA>PUFA in descending order of concentrations of mean values (44.19:40.06:15.75, respectively), while the n-6: n-3 ratio was 12:1. In sensory evaluation, consumers indicated how they would prefer to pay premium for meat with guaranteed muscle and fat colour, low fat content, high marbling and tenderness. Consumers observed breed differences (P<0.05) in muscle fibre separation and muscle colour. The overall liking of each attribute was more on moderate bright cherry red lean colour, moderate yellow fat, very abundant marbling and slight separation of muscle fibres. Differences on discrete liking of each attribute among consumers had an effect on the overall liking of each steak with Hereford steaks being more preferred by consumers. It was concluded that meat from beef animals within the same feeding regime has a different fatty acid composition owing to different breed synthetic pathways and feed ingredients and that meat tenderness is not affected by the muscle nanostructure early post-mortem. However, during ageing, meat tenderness is directly linked to breed related myofibril structure changes in particular the myofibril diameter, spacing between myofibrils and their interaction; while the muscle texture features, fibre diameter, spacing between muscle fibres and sarcomere length explain the non-uniformity of beef tenderness. Also the organoleptic and health related quality of meat assumed more importance among consumers in sensory evaluation. Thus meat classification systems should include more credence aspects or indicators that support credence quality of meat
- Full Text:
Nutritional quality of sausage made with edible meat waste and the perception of consumers on offal product in Eastern Cape Province, South Africa
- Authors: Oluwasegun, Babatunde Alao
- Date: 2019
- Subjects: Meat -- Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/19021 , vital:40094
- Description: Meat processing at the abattoir provides meat by product and waste while, the major part of the muscle which constitutes a third is edible. The edible by products (EBP) of meat have a notable position in our day-to-day life and are used in diverse forms. However, the quality of offal meat may differ according to intrinsic and extrinsic attributes that may occasionally be shaped by the attitude of consumers towards the products. Therefore, the first objective of this thesis focused on features that might influence consumer preferences and their perception of offal meat. A total of 202 consumers from three Municipalities in Amathole District were randomly sampled using exponential nondiscriminative snowball sampling. Data were gathered through a structured questionnaire containing open ended and closed ended questions. The study showed that consumers were more influenced by the freshness, price and availability of the product and these factors are used to determine the purchase outlet. Differences were observed in the offal meat consumption between the age groups. Age groups 25-34 (29.7%) and 35-44 (27.4%) showed the highest offal meat consumption, while the decline was observed in age groups of 55-64 (11.9%), 65- 74 (5.9%) and 75-85 (0.01%) respectively. The most preferred purchase point for offal meat in this study was in butcheries. However, it was observed that the factors influencing offal consumption in Amathole District were similar to meat consumption except that, offals were mainly purchased at butcher shops. The second objective in this study was to determine the sensory characteristics and consumer acceptance of sausages with 10% fat, 30% edible meat waste and 50% edible meat waste. Sensory descriptive attributes such as appearance, texture, colour, taste, flavour and overall acceptance of the sausage were evaluated by sensory panel (n = 60). The sensory panel comprised of students from undergraduates, post-graduates, post-doctoral fellows and lecturers at the University of Fort Hare. The findings of the study indicated that 50% replacement of xiii edible meat waste was similar to the commercial 10% fat with regard to several sensory attributes and pooled liking. Therefore, the utilization of the edible meat waste in production of sausages has the potential to increase profitability in meat industry and minimise meat waste in the industry. However, the cooking method that was more acceptable to consumers in this study was using the microwave as compared to oven-grilling. Furthermore, the effects of different cooking methods (microwave and oven-grilling) on proximate and mineral composition of the formulated sausages were determined. However, the cooking process appeared to have a significant effect on most of the minerals in the sausage. The cooking methods had a significant effect at P <0.01 on the nutrients composition of the formulated sausage. It was observed that the nutritional values of the sausage was better preserved after the cooking process due to higher mean values obtained after cooking. The mean values for calcium (173.1, 221.76, 231.29), potassium (444.57, 158.58, 156.67), magnesium (84.43, 257.97, 127.27), zinc (52.94, 35.27, 27.13), copper (8.8, 7.07, 4.44), manganese (8.74, 0.65, 0.08), sodium (589.42, 604.45, 529.79) and iron (63.3, 85.38, 74.81) in cooked. And the mean values for calcium (286.18, 132.18, 114.79), potassium (206.64, 113.83, 207.81), magnesium (189.89, 33.97, 48.11), zinc (61.05, 28.09, 26.44), copper (2.92, 2.73, 3.89), manganese (1.42, 0.11, 0.35), sodium (566.47, 530.79, 527.35) and iron (77.56, 58.68, 45.42) in uncooked sausage varied greatly among the treatments. Although, the disparities in the mineral content may be attributed to the different edible meat waste from different parts of the cattle which are either from feedlot or pastured based. In regard to the results obtained from proximate and mineral composition, microwave cooking method was found to be the best cooking technique for healthy eating. Finally, the effect of frying with two different oils (sunflower oil and olive oil) on the fatty acid composition of sausage made with edible meat waste was examined. The results revealed that beef sausage containing 70% edible meat wastes and 30% beef (T1) had a higher fat content xiv (25.7%±0.83%) than other treatments. On the other hand, beef sausage fortified with 10% fat and 90% beef (T3) had the lowest fat content but highest FFDM (55.85±0.57%) and moisture content (69.15±0.62) than other treatments. Despite the increase in omega-3: omega-6 fatty acid ratio in the sausage treatments after cooking, the mean value of omega-3: omega-6 fatty acid ratio was greater than 1:5 (0.2) which is within the FAO/WHO recommended range. The omega-3: omega-6 association is well-known for its importance in the diet because it is a key factor for balanced eicosanoid production in the living organism. The significant reduction in saturated fatty acids after cooking showed that there could also be a positive influence on the human health if consumed. Therefore, it may be concluded from the findings of the study that sausage made with edible meat waste as fat replacer is safe for human consumption.
- Full Text:
- Authors: Oluwasegun, Babatunde Alao
- Date: 2019
- Subjects: Meat -- Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/19021 , vital:40094
- Description: Meat processing at the abattoir provides meat by product and waste while, the major part of the muscle which constitutes a third is edible. The edible by products (EBP) of meat have a notable position in our day-to-day life and are used in diverse forms. However, the quality of offal meat may differ according to intrinsic and extrinsic attributes that may occasionally be shaped by the attitude of consumers towards the products. Therefore, the first objective of this thesis focused on features that might influence consumer preferences and their perception of offal meat. A total of 202 consumers from three Municipalities in Amathole District were randomly sampled using exponential nondiscriminative snowball sampling. Data were gathered through a structured questionnaire containing open ended and closed ended questions. The study showed that consumers were more influenced by the freshness, price and availability of the product and these factors are used to determine the purchase outlet. Differences were observed in the offal meat consumption between the age groups. Age groups 25-34 (29.7%) and 35-44 (27.4%) showed the highest offal meat consumption, while the decline was observed in age groups of 55-64 (11.9%), 65- 74 (5.9%) and 75-85 (0.01%) respectively. The most preferred purchase point for offal meat in this study was in butcheries. However, it was observed that the factors influencing offal consumption in Amathole District were similar to meat consumption except that, offals were mainly purchased at butcher shops. The second objective in this study was to determine the sensory characteristics and consumer acceptance of sausages with 10% fat, 30% edible meat waste and 50% edible meat waste. Sensory descriptive attributes such as appearance, texture, colour, taste, flavour and overall acceptance of the sausage were evaluated by sensory panel (n = 60). The sensory panel comprised of students from undergraduates, post-graduates, post-doctoral fellows and lecturers at the University of Fort Hare. The findings of the study indicated that 50% replacement of xiii edible meat waste was similar to the commercial 10% fat with regard to several sensory attributes and pooled liking. Therefore, the utilization of the edible meat waste in production of sausages has the potential to increase profitability in meat industry and minimise meat waste in the industry. However, the cooking method that was more acceptable to consumers in this study was using the microwave as compared to oven-grilling. Furthermore, the effects of different cooking methods (microwave and oven-grilling) on proximate and mineral composition of the formulated sausages were determined. However, the cooking process appeared to have a significant effect on most of the minerals in the sausage. The cooking methods had a significant effect at P <0.01 on the nutrients composition of the formulated sausage. It was observed that the nutritional values of the sausage was better preserved after the cooking process due to higher mean values obtained after cooking. The mean values for calcium (173.1, 221.76, 231.29), potassium (444.57, 158.58, 156.67), magnesium (84.43, 257.97, 127.27), zinc (52.94, 35.27, 27.13), copper (8.8, 7.07, 4.44), manganese (8.74, 0.65, 0.08), sodium (589.42, 604.45, 529.79) and iron (63.3, 85.38, 74.81) in cooked. And the mean values for calcium (286.18, 132.18, 114.79), potassium (206.64, 113.83, 207.81), magnesium (189.89, 33.97, 48.11), zinc (61.05, 28.09, 26.44), copper (2.92, 2.73, 3.89), manganese (1.42, 0.11, 0.35), sodium (566.47, 530.79, 527.35) and iron (77.56, 58.68, 45.42) in uncooked sausage varied greatly among the treatments. Although, the disparities in the mineral content may be attributed to the different edible meat waste from different parts of the cattle which are either from feedlot or pastured based. In regard to the results obtained from proximate and mineral composition, microwave cooking method was found to be the best cooking technique for healthy eating. Finally, the effect of frying with two different oils (sunflower oil and olive oil) on the fatty acid composition of sausage made with edible meat waste was examined. The results revealed that beef sausage containing 70% edible meat wastes and 30% beef (T1) had a higher fat content xiv (25.7%±0.83%) than other treatments. On the other hand, beef sausage fortified with 10% fat and 90% beef (T3) had the lowest fat content but highest FFDM (55.85±0.57%) and moisture content (69.15±0.62) than other treatments. Despite the increase in omega-3: omega-6 fatty acid ratio in the sausage treatments after cooking, the mean value of omega-3: omega-6 fatty acid ratio was greater than 1:5 (0.2) which is within the FAO/WHO recommended range. The omega-3: omega-6 association is well-known for its importance in the diet because it is a key factor for balanced eicosanoid production in the living organism. The significant reduction in saturated fatty acids after cooking showed that there could also be a positive influence on the human health if consumed. Therefore, it may be concluded from the findings of the study that sausage made with edible meat waste as fat replacer is safe for human consumption.
- Full Text:
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