Publications by authors named "G Merkus"

Three experiments, involving over 56 000 veal carcasses, were carried out to develop a method for instrumental colour classification of veal carcasses at 45 min post mortem with the Minolta CR300. The method should produce results similar to those of the 10-point colour-system, which is currently in use in The Netherlands. In the first experiment, the colour of veal carcasses was visually assessed by three observers and instrumentally measured with two Minolta CR300 devices.

View Article and Find Full Text PDF

A selection experiment was carried out to study genetic and physiological factors influencing meat quality in lines of Large White pigs selected for lean (L) or fast (F) growth. Second and fourth generation pigs were used to determine effects on fibre type composition, fibre diameters and capillary density in the Longissimus Lumborum (LL). Significant differences in histochemical properties were found in the LL between L- and F-pigs, but only in the 4th generation.

View Article and Find Full Text PDF

Differences in water-holding capacity, colour and tenderness/toughness were studied in 21 pork loins belonging to three quality categories, i.e. dark firm dry (DFD), normal and pale soft exudative (PSE).

View Article and Find Full Text PDF

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 weighed for fluid accumulation. The tests on 40 randomly selected longissimus muscles that appeared to represent 'normal' quality characteristics proved to be nearly perfectly and positively correlated to % 48 h drip loss.

View Article and Find Full Text PDF