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Relevant bibliographies by topics / PH WHC Tenderness Microstructure

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Academic literature on the topic 'PH WHC Tenderness Microstructure'

Author: Grafiati

Published: 3 June 2025

Last updated: 20 July 2025

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Journal articles on the topic "PH WHC Tenderness Microstructure"

1

Puzelan, Ahmad Luthfi, Nur Raudhatul Syahindah Mohd Radzi, and Ishamri Ismail. "Physicochemical, Microstructural, and Sensory Attributes of Frozen Buffalo Loins Treated with Sodium Tripolyphosphate and Sous-Vide Cooking." Malaysian Applied Biology 54, no. 2 (2025): 39–45. https://doi.org/10.55230/mabjournal.v54i2.3252.

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This study examines the effects of sous-vide cooking with varying concentrations of sodium tripolyphosphate (STPP) on the physicochemical, microstructural, and sensory characteristics of frozen buffalo loins. Samples were prepared with 0.15% and 0.30% STPP, alongside a control group without STPP, and cooked using a two-stage sous-vide process at 45°C for 3 hr, followed by 60°C for an additional 3 h. The results demonstrated that STPP significantly influenced pH, cooking loss, water-holding capacity (WHC), colour properties, Warner-Bratzler shear force (WBSF), microstructure, and sensory charac

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Ismanto, Arif, and Deny Sumarna. "PENGARUH PENAMBAHAN KARAGINAN DENGAN LEVEL YANG BERBEDA TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, SENSORIS DAN MIKROSTRUKTUR SOSIS AYAM." Buletin Peternakan 40, no. 1 (2016): 57. http://dx.doi.org/10.21059/buletinpeternak.v40i1.9213.

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<p class="Default"><em>Various microfloras residing in the human colon are significantly affected by dietary fiber. Shortage of dietary fiber in the human daily consumption contributes to gastrointestinal metabolic and cardiovascular disease. One source of dietary fiber is a type of various seaweeds. This research was conducted to determine the effect of carrageenan addition on restructured meat products quality (chemical, physical, sensory and microstructure). There were four treatments in this experiment, (1) chicken sausages without carrageenan addition, (2) chicken sausage with

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Triyono, Triyono, Rr Riyanti, and Veronica Wanniatie. "PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 5, no. 1 (2021): 14–21. http://dx.doi.org/10.23960/jrip.2021.5.1.14-21.

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This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of

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4

Nuhriawangsa, Adi Magna Patriadi, Winny Swastike, Bayu Setya Hertanto, Aqni Hanifa, and Lilik Retna Kartikasari. "Physical quality of beef sausage using porang flour as a substitute for tapioca flour." IOP Conference Series: Earth and Environmental Science 1200, no. 1 (2023): 012024. http://dx.doi.org/10.1088/1755-1315/1200/1/012024.

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Abstract The aim of this study was to evaluate the physical quality of beef sausage using porang flour as a substitute for tapioca flour. The research material used beef (lean), tapioca flour, and glucomannan flour (porang). The sausage formula was the ratio of tapioca flour to porang flour which consisted of 10:0 (P0); 8:2 (P1); 6:4 (P2); 5:5 (P3); 4:6 (P4); 2:8 (P5), and 0:10 (P6) ratios. Beef sausage parameters included pH, cooking loss, water holding capacity (WHC), and tenderness. Data analysis used Unidirectional ANOVA and continued with Duncan’s test if there were significant difference

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5

Utami, Dhiah Putri, Pudjomartatmo Pudjomartatmo, and Adi Magna Patriadi Nuhriawangsa. "Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir." Sains Peternakan 9, no. 2 (2017): 82. http://dx.doi.org/10.20961/sainspet.9.2.82-87.

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<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3,

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6

Utami, Dhiah Putri, Pudjomartatmo Pudjomartatmo, and Adi Magna Patriadi Nuhriawangsa. "Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir." Sains Peternakan 9, no. 2 (2017): 82. http://dx.doi.org/10.20961/sainspet.v9i2.4812.

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<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3,

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7

Zhang, Fangyan, Xiangcun Wang, Na Guo, et al. "Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum." Gels 9, no. 5 (2023): 368. http://dx.doi.org/10.3390/gels9050368.

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To explore the influence of pH values on the properties of a compound system containing tea polyphenols (TPs) and low acyl gellan gum (LGG), the color, texture characteristics, rheological properties, water holding capacity (WHC), and microstructure of the compound system were measured. The results showed that the pH value noticeably affects the color and WHC of compound gels. Gels from pH 3 to 5 were yellow, gels from pH 6 to 7 were light brown, and gels from pH 8 to 9 were dark brown. The hardness decreased and the springiness increased with an increase in pH. The steady shear results showed

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8

Pratiwi, Oklivia Nesia, Suharyanto Suharyanto, and Warnoto Warnoto. "Karakteristik Fisikokimia dan Organoleptik Pepes Daging Itik Petelur Afkir yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)." Buletin Peternakan Tropis 2, no. 2 (2021): 130–39. http://dx.doi.org/10.31186/bpt.2.2.130-139.

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This study aimed to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat pepes after being coated with jackfruit leaf powder (JLP). The research design employed was a completely randomized design consisting of 4 treatments (P0: without any coating with JLP; P1: 5%; P2: 10%; and P3: 15% smearing of JLP) with 3 replications. The variables measured were cooking loss, water holding capacity (WHC), pH, and water content which were analyzed by Anova and multiple comparisons DMRT by significance level 0.05, and organoleptic which were analyzed by description. The

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9

Yang, Bin, and Xuejun Liu. "Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging." PLOS ONE 16, no. 3 (2021): e0246955. http://dx.doi.org/10.1371/journal.pone.0246955.

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Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value and moisture content were determined at different time points during the storage period. The iTRAQ MS/MS approach was used to determine the proteomics profiling at 0, 3.5 and 7 d during storage at 4°C. Bioinformatics analysis was performed to investigate the potential correlated proteins associated w

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10

Vijay, Loganathan, Muthusamy, Natesan Karthikeyan, and Chinnusamy Pandiyan. "Influence of Post-Mortem Ageing Prior to Processing on the Carcass Quality of Japanese Quail." Indian Journal of Veterinary Sciences & Biotechnology 19, no. 1 (2023): 116–19. http://dx.doi.org/10.48165/ijvsbt.19.1.27.

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An investigation was carried out to assess the impacts of different ageing periods on various quality attributes of Japanese quail meat. Six-week old 72 birds (36 males and 36 females) were slaughtered after starving for 4 h. Following the dressing operations, the whole carcasses were subjected to the ageing process at 3±1°C for 2½ h. During the ageing process, continuous measurements of pH, water-holding capacity (WHC), shear-force value (SFV) and sensory evaluation of the breast muscles from the carcasses was done at an interval of 30 min. The ultimate pH value of 5.5 – 5.7 was reached in th

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