G Eikelenboom

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Muscle morphology and fibre type composition are briefly reviewed in relation to colour stability and tenderness in beef, and water holding capacity, colour and eating quality in pork. A large inter-muscle and inter-animal variation exists in meat quality, which is often related to metabolic and contractile properties as determined by their muscle fibre(More)
A total of 265 pork carcasses representing a broad variation in quality was used to examine the relationship between colour (L-value) and water-holding capacity (WHC) in the longissimus thoracis et lumborum. Thirty-four samples appeared to possess 'normal' reddish pink colour (L-value 52·0-58·0) but had 'unacceptable' WHC (>5·0% drip loss). Conversely, 25(More)
Two simple, accurate, rapid and economical methods for determining variations in drip loss of lean, prepackaged, post-rigor porcine musculature during storage have been developed. Laboratory grade filter paper having a 45 mm diameter was placed on the cut surface of the muscle (after 10-15 minutes' exposure) and scored for wetness (0 to 5) within 3 s or(More)
A total of 270 pigs from a Yorkshire/Duroc/Landrace 3-way cross, reared under an ad libitum feed regimen, were delivered for slaughter after fasting (with access to water) for 24 and 0 h (Exp. 1), 16 and 0 h (Exp. 2) and 24, 16 and 0 h (Exp. 3). The interval between delivery and slaughter was 4-5 h. Feeding until delivery resulted in a lower pH at 45 min(More)
Variations in pork quality reflect value differentials. However, only when they can be easily, accurately, rapidly and cost-effectively detected, can swine producers expect to eliminate poor quality from their herds through genetic selection, and can the industry be expected to take the necessary environmental precautions to prevent poor quality. This study(More)
The effect of dietary vitamin E upon colour, waterholding capacity, bacterial growth and lipid oxidation of beef longissimus thoracis (LT) and psoas major (PM) muscle were examined during aerobic display of fresh muscle and after aging in vacuum for 26 days. Forty crossbred beef bulls received a whole crop corn silage, supplemented with concentrate. Twenty(More)
The purpose of this experiment was to examine the effect of dietary vitamin E supplementation on pork quality, and in particular on colour stability. Crossbred pigs (n = 72) at a mean weight of 44 kg were assigned to one of two treatments. One group received, during a period of 84 days prior to slaughter, a tapioca based diet, which contained 8 mg vitamin E(More)
A total of 1764 male calves of the Meuse-Rhine-Yssel (MRY) and Friesian-Holstein (FH) breeds were slaughtered at two commercial slaughterhouses to investigate the variation in pH, temperature, and colour of Dutch veal carcasses processed without electrical stimulation and with a moderate chilling regimen (average temperature of the longissimus lumborum(More)
Water-holding capacity (WHC) of muscle is important because it affects both qualitative and quantitative aspects of meat and meat products. For assessment of WHC under field and laboratory conditions, there are several methods available, but they have not been compared in a single experiment to determine accuracy and repeatibility. The Longissimus dorsi(More)
The effect of supplementation of vitamin E (200 W kg(-1) feed) in the diet of pigs on colour stability and lipid oxidation in minced pork was studied. Control and enriched diets were provided for the last 12 weeks before slaughter. Half of the samples of minced shoulder meat from control and supplemented pigs were packaged on trays with oxygen-permeable(More)