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Kaliniak-Dziura A, Domaradzki P, Kowalczyk M, Florek M, Skałecki P, Kędzierska-Matysek M, Stanek P, Dmoch M, Grenda T, Kowalczuk-Vasilev E. Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves. Meat Sci 2022; 192:108881. [PMID: 35709665 DOI: 10.1016/j.meatsci.2022.108881] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/03/2022] [Accepted: 06/04/2022] [Indexed: 11/25/2022]
Abstract
The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.
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Affiliation(s)
- Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Małgorzata Dmoch
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, 57, Partyzantow Avenue 24-100 Pulawy, Poland.
| | - Edyta Kowalczuk-Vasilev
- Institute of Animal Nutrition and Bromathology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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Wereńska M, Haraf G, Wołoszyn J, Goluch Z, Okruszek A, Teleszko M. Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment. Poult Sci 2021; 100:101237. [PMID: 34198099 PMCID: PMC8255233 DOI: 10.1016/j.psj.2021.101237] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/08/2021] [Accepted: 04/24/2021] [Indexed: 11/26/2022] Open
Abstract
The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan-frying (PF) on the fatty acid profile and health lipid indices of goose meat was investigated in this study. The experimental material covered 80 breast muscles (40 with skin and subcutaneous fat and 40 without skin) cut from carcasses of 17-week-old "Polish oat geese". The fatty acid profile of meat was determined by gas chromatography and health lipid indices were calculated. It was stated that the kind of heat treatment as well as the type of goose meat (muscles with and without skin) affected the fatty acid profile and health lipid indices. The sum of SFA was significantly higher in cooked samples for both kinds of meat than in raw ones. The cooked samples with skin had a lower increase in Ʃ SFA than the skinless meat. Boiling (meat without skin) and pan-frying (both kinds of meat) caused a slight decrease, while grilling and oven convection roasting (both kinds of meat) caused an increase of Ʃ MUFA in comparison to raw samples. Moreover, meat with skin is characterized by a higher value of Ʃ MUFA than meat without skin for all cooking methods. The Ʃ PUFA was lower in all cooked samples than in raw meat, wherein this decline was usually higher for skinned meat. The G meat was the lowest and PF the highest in Σ PUFA for both kinds of meat after heat treatment. The highest loss showed C20:4 n-6 in OCR samples and the lowest C18:2 n-6 in PF (both kinds of meat). Heat treatment caused an increase in the Σ PUFA n-6/n-3 ratio, wherein the lowest value was shown by the WBC samples without skin, and the highest by OCR with skin. Water bath cooking of meat was more beneficial for consumers in terms of AI, TI, Σ DFA/Σ OFA, Σ PUFA/Σ SFA, Σ UFA/Σ SFA indexes and Σ SFA, Σ OFA values than the remaining methods.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
| | - G Haraf
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
| | - J Wołoszyn
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
| | - Z Goluch
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
| | - A Okruszek
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
| | - M Teleszko
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
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Iko Afé O, Anihouvi D, Assogba M, Anihouvi E, Kpoclou Y, Douny C, Mahillon J, Anihouvi V, Scippo ML, Hounhouigan D. Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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The effect of chopped, extruded and pelleted alfalfa silage on the egg quality of organic laying hens. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.06.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ulbin-Figlewicz N, Jarmoluk A. Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage. FOOD SCI TECHNOL INT 2015. [PMID: 26223879 DOI: 10.1177/1082013215597810] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of low-pressure plasma on quality attributes of meat is an important aspect, which must be considered before application in food. The aim of this study was to determine the color, fatty acid composition, lipid oxidation expressed as thiobarbituric acid reactive substances and total antioxidant capacity of raw pork samples exposed to helium low-pressure plasma treatment (20 kPa) for 0, 2, 5, and 10 min during the storage period. The thiobarbituric acid reactive substance concentrations of all plasma-treated samples during storage were in the range from 0.26 to 0.61 mg malondialdehyde/kg. Exposure time caused significant changes only in total color difference, hue angle, and chroma after 10 min of treatment. Ferric reducing ability of plasma values of meat samples decreased from 1.93 to 1.40 mmol Trolox Eq/kg after 14 days of storage. The storage period significantly affected proportion of polyunsaturated fatty acids, with an increase about 3% after 14 days of refrigeration storage while the content of saturated fatty acids was at the same level. Helium low-pressure plasma does not induce oxidative processes. Application of this decontamination technique while maintaining product quality is possible in food industry.
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Affiliation(s)
- Natalia Ulbin-Figlewicz
- Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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Tandzong CLM, Mbougueng PD, Womeni HM, Ngouopo NM. Effect of Cassava Leaf (<i> Manihot esculenta </i>) Level in Guinea-Pigs (<i> Cavia porcellus </i>) Meal on the Physico-Chemical and Techno-logical Properties of Its Meat. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.615146] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Mirshekar R, Dastar B, Shabanpour B, Hassani S. Effect of dietary nutrient density and vitamin premix withdrawal on performance and meat quality of broiler chickens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2979-2985. [PMID: 23495000 DOI: 10.1002/jsfa.6127] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Revised: 12/31/2012] [Accepted: 03/13/2013] [Indexed: 06/01/2023]
Abstract
BACKGROUND The objective of this study was to evaluate the effects of feeding high- and low nutrient density diets, and three different vitamin premix withdrawal regimes on broiler performance and meat quality. Male broiler chicks (480 days old) were reared on the floor in a 2 × 3 factorial arrangement for 42 days. Chickens were slaughtered at 42 days of age and meat samples kept at -20 ± 1°C and analysed after 1, 90 and 180 days of storage. RESULTS Broiler performance was significantly affected by dietary nutrient density. Vitamin premix withdrawal had no significant effect on body weight. The results showed no significant differences between nutrient density and vitamin premix withdrawal on lightness (L*), redness (a*) and yellowness (b*). Oxidative stability of thigh muscle lipids during frozen storage was significantly affected by nutrient density, while vitamin premix withdrawal had no significant impact on lipid oxidation. High nutrient density diet led to a significantly (P < 0.05) decreased pH compared with the low nutrient density diet. CONCLUSION Increasing dietary nutrient density improved broiler performance but impaired meat quality while vitamin premix withdrawal during finisher periods had no negative effect on broiler performance and meat quality.
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Affiliation(s)
- Reza Mirshekar
- Faculty of Animal Science, Gorgan University of agricultural Sciences and Natural Resources, Gorgan 4918943464, Iran.
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Herdmann A, Martin J, Nuernberg G, Dannenberger D, Nuernberg K. Effect of dietary n-3 and n-6 PUFA on lipid composition of different tissues of German Holstein bulls and the fate of bioactive fatty acids during processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8314-8321. [PMID: 20597504 DOI: 10.1021/jf101145y] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The present study investigated the effects of dietary linolenic acid (ALA) versus linoleic acid (LA) on meat quality, fatty acid composition, and stearoyl-CoA desaturase (SCD) activity in longissimus muscle (MLD) and subcutaneous adipose tissue (SAT) of German Holstein bulls and the transfer of beneficial n-3 fatty acids into German corned beef sausages (GCB). Feeding LA- and ALA-enriched diets increased essential fatty acids in MLD and SAT. The ALA-supplemented diet decreased significantly the SCD activity in MLD and SAT, resulting in a reduced relative concentration of oleic acid in muscle. The relative proportion of CLAcis-9,trans-11 analyzed by HPLC was not different between groups in either tissue. GCB were produced by using the lean meat of bulls. Beef products of bulls fed the ALA-supplemented diet were rich in ALA and n-3 LC PUFA. Most importantly, there was no loss of n-3 fatty acids during processing under production conditions. Conclusively, the n-6/n-3 fatty acid ratio was beneficially low.
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Affiliation(s)
- Andrea Herdmann
- Research Unit Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology, 18196 Dummerstorf, Germany
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Alfaia CM, Alves SP, Lopes AF, Fernandes MJ, Costa AS, Fontes CM, Castro ML, Bessa RJ, Prates JA. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci 2010; 84:769-77. [DOI: 10.1016/j.meatsci.2009.11.014] [Citation(s) in RCA: 131] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2009] [Revised: 11/03/2009] [Accepted: 11/18/2009] [Indexed: 11/28/2022]
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10
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Composition of subcutaneous adipose tissue of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum-packaging. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Effects of diet and storage on fatty acid profile, micronutrients and quality of muscle from German Simmental bulls. Meat Sci 2009; 82:365-71. [DOI: 10.1016/j.meatsci.2009.02.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2008] [Revised: 02/06/2009] [Accepted: 02/09/2009] [Indexed: 11/22/2022]
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12
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The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Sci 2009; 81:148-54. [DOI: 10.1016/j.meatsci.2008.07.012] [Citation(s) in RCA: 120] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2008] [Revised: 07/04/2008] [Accepted: 07/11/2008] [Indexed: 11/23/2022]
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13
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Chemical and lipid composition of deboned pieces of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum packaging. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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