Impedance measurement for nondestructive venison pH estimation using touch-type electrodes.

The pH of venison is affected by deer capture methods, which affects its water-holding capacity (WHC) during heating. Therefore, cooking or processing venison requires careful consideration of WHC at different pH levels. While this requires nondestructively measuring the pH of venison during distribution, there are no established methods to nondestructively distinguish between normal- and high-pH meats.

Effect of bittern immersion on textural properties and water-holding capacity in beef.

Hard meat has low market value; hence, we used bittern as a novel meat tenderizer for bovine M. semitendinosus, one of a hard muscle. We investigated the effects of beef immersion in bittern, a basic solution primarily comprising MgCl, on textural properties and water-holding capacity.

Estimation of moisture content in dry-cured beef ham by measuring the impedance of the surface.

Dry-cured beef ham quality is determined by moisture content; however, it is hard to do non-destructive monitoring. We investigated whether the internal moisture content of dry-cured beef ham could be determined from the impedance of the surface, which is removed at the time of eating. Supraspinatus muscle samples from Japanese Shorthorn steers were dried for different periods.

The relationship between pH of pH-model beef and impedance measured using touch-type electrodes.

Meat pH affects its color, texture, and water-holding capacity; however, a method for nondestructively distinguishing high-pH from normal-pH meat is unknown. We investigated the method of preparing an extensive pH-model of beef immersed in different pH buffers and the relationship between pH of the pH-model beef and impedance, measured using touch-type electrodes. The results showed that a model beef of pH 4.

Application of sarunashi (Actinidia arguta) juices extracted at different ripening stages for Japanese Shorthorn steer meat tenderization.

We investigated the effects of juices of sarunashi (Actinidia arguta) at varying ripening stages (unripe, force-ripe, ripe, and over-ripe) on textural properties and water holding capacity after application to the supraspinatus muscle meat from Japanese Shorthorn steers (n = 6). Following drip and cooking loss measurements, we analyzed the maximum load, gumminess load, cohesiveness, and adhesiveness of the muscle samples. Drip loss did not differ significantly among the groups; however, cooking loss in the over-ripe group was higher than that in the other groups.

Effect of immersion in low-pH solution on physicochemical properties of high-pH venison.

The color of venison observed at a high-pH is not preferred by consumers. However, the physicochemical properties of venison soaked in a low-pH solution to lower its high-pH are unknown. We investigated the effect of immersion in a low-pH solution on the physicochemical properties of a high-pH venison.

Evaluation of colorimetric pH strips for wild animal meat using image analysis.

Colorimetric pH strips (MColorpHast™) are very convenient to use, but the decision of pH is based on an individual's color perception and is, therefore, subjective. We developed a pH calculation program for the image of coloring strips on CIE1976 (L*a*b* color space), which slightly underestimated human judgment as the color of pH darker. This image analysis and three individuals' judgments were used for evaluating the strip's features for various qualities of meat from wild animals, and the results were compared with the assessments based on potentiometric pH.