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Song W, Yin H, Zhong Y, Wang D, Xu W, Deng Y. Regional differentiation based on volatile compounds via HS-SPME/GC-MS and chemical compositions comparison of hemp (Cannabis sativa L.) seeds. Food Res Int 2022; 162:112151. [DOI: 10.1016/j.foodres.2022.112151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/31/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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2
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Si R, Wu D, Na Q, He J, Yi L, Ming L, Guo F, Ji R. Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel ( Camelus bactrianus) Meat. Foods 2022; 11:3276. [PMID: 37431023 PMCID: PMC9602032 DOI: 10.3390/foods11203276] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/03/2022] [Accepted: 10/18/2022] [Indexed: 09/04/2024] Open
Abstract
Bactrian camel (Camelus bactrianus) meat, as a product of national geographical indication, is mainly produced in the northwest regions of China. This study systematically evaluated the edible quality, nutritional quality, and carcinogenic substances of Bactrian camel meat using different heating times in four thermal processing methods (steaming, boiling, frying, and microwaving). Compared with the control group (uncooked), the thermal processing of meat demonstrated lower redness and moisture content; higher shear force values and protein, fat, and ash contents; and sharply increased the levels of amino acids and fatty acids. The moisture content of the fried and microwave-treated meat was significantly lower than that of the steamed and boiled meat (p < 0.05). Steamed meat was higher in protein but had a lower fat content than the other three processing methods (p < 0.05). Compared with frying and microwaving, meat from steaming and boiling showed higher levels of essential amino acids and lower shear force values. However, the smoke generated during frying led to the formation of large amounts of polycyclic aromatic hydrocarbons (PAHs) and nitrites, and the levels of these substances increased with heating time. In addition, with the extension of the heating time, the shear force of the meat also increased gradually (p < 0.05). In summary, steaming and boiling were proven to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic risk. With our results, we have established a nutritional database for Bactrian camel meat, providing a reference for selecting a suitable thermal processing method.
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Affiliation(s)
- Rendalai Si
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Dandan Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Qin Na
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jing He
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Li Yi
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
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Karki R, Bremer P, Silcock P, Oey I. Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02849-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
AbstractThe aim of this research was to study the effect of sous vide temperature (60, 65, and 70 °C) and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour, cooking loss (%), shrinkage (%), soluble collagen (%), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium and polyethylene, ethylene vinyl alcohol, and polyamide plastic laminate pouch were recommended for sous vide processing due to no detrimental effect on colour owing to its low oxygen permeability. The results showed a significant (p < 0.05) increase in shrinkage in volume (%), cooking loss (%), and the proportion of soluble collagen (%) and MFI when sous vide temperature and the processing time were increased to 70 °C and 36 h. WBSF and the TPA hardness value were significantly lower (p < 0.05) at 70 °C than at 60 °C both for 36 h due to higher level of solubilisation of collagen and myofibrillar fragmentation by prolonged heating in the moist in-pack environment and overpressure created by saturated steam. As the use of a laminate pouch reduced the oxidation of red myoglobin to brown metmyoglobin, the effect of sous vide temperature and time on International Commission on Illumination (CIE) hue angle and Chroma was not significant. Process optimisation using third-order multiple regression was conducted and the results revealed that optimum sous vide processing temperature and time combination for beef short ribs were 60 °C and 34.06 h.
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Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method. Meat Sci 2020; 171:108270. [PMID: 32853886 DOI: 10.1016/j.meatsci.2020.108270] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 01/11/2023]
Abstract
The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 °C) and analysed. Cooking losses of slices of striploin ranged between 24.5% and 34.8%, with losses of 25.9-35.8% when whole cuts of meat were roasted. Losses fell within similar ranges (24.7-33.7%) for cube roll. Beef after 21 days of dry ageing showed generally lower cooking losses. Principal component analysis confirmed a strong negative correlation between cooking losses and salt content, saltiness and juiciness, which were positively correlated with one another. The majority of the sensory properties were positively correlated with pH, while their relationship with Warner-Bratzler (WB) test was negative. Roasting in a convection oven would seem to be the most suitable method of cooking striploin, followed by broiling in a convection oven, with grilling in last place. The highest score for the majority of sensory properties and the lowest WB values were recorded in meat roasted in a convection oven, particularly in the meat of bulls aged for 21 days.
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Cheng H, Song S, Jung EY, Jeong JY, Joo ST, Kim GD. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics. Meat Sci 2020; 169:108206. [PMID: 32526619 DOI: 10.1016/j.meatsci.2020.108206] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/28/2020] [Accepted: 05/29/2020] [Indexed: 11/27/2022]
Abstract
The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P < .05) composition of muscle fiber type I than the others. Its quality traits except cooking loss were not affected by freeze-thawing (P > .05). However, top round having lower type I and higher type IIX compositions showed lower water-holding capacity and larger discoloration (P < .01) than other beef cuts after freeze-thawing. Increased tenderness after freeze-thawing was observed only for loin (P < .01) which had relatively larger size of type I fibers. In conclusion, individual muscle has different susceptibilities to freezing due to their different MFC. Considering different MFC by meat type when freezing meat will help to prevent excessive deterioration of meat quality.
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Affiliation(s)
- Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Eun-Young Jung
- Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Jin-Yeon Jeong
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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Holman BW, Fowler SM, Hopkins DL. Red meat (beef and sheep) products for an ageing population: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14443] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Benjamin W.B. Holman
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
| | - Stephanie M. Fowler
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
| | - David L. Hopkins
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
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Roseland JM, Nguyen QV, Douglass LW, Patterson KY, Howe JC, Williams JR, Thompson LD, Brooks JC, Woerner DR, Engle TE, Savell JW, Gehring KB, Cifelli AM, McNeill SH. Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Rahmdel S, Farahbod B, Mazloomi SM, Sagheb MM, Babajafari S, Abdollahzadeh SM. Dietary intake of phosphorous and protein in Shiraz, Iran: A comparison of three assessment methods. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.05.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Jung EY, Hwang YH, Joo ST. Muscle profiling to improve the value of retail meat cuts. Meat Sci 2016; 120:47-53. [PMID: 27134030 DOI: 10.1016/j.meatsci.2016.04.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 04/07/2016] [Accepted: 04/11/2016] [Indexed: 12/25/2022]
Abstract
Nutrition and meat quality are always important to consumers, but vary by individual muscle or muscle groups in retail meat cuts. Muscle profiling of nutrient content and palatability for all retail beef cuts is necessary to suggest healthy and tasty beef cuts and to inform consumers of the benefits of beef consumption. The current paper reviews numerous studies that provide muscle profiles for nutrients and palatability attributes of muscles or muscle groups in retail beef cuts. The composition of nutrients including protein, fat, moisture, vitamins, and minerals in beef cuts is documented as well as the nutritive role as a part of a healthy diet. In addition, this review presents knowledge in relation to innovative carcass fabrication and value-added cuts to improve the value of beef carcass. Finally, the current work emphasize the palatability assessment of individual beef muscles, and concludes that all retail beef cuts should be merchandised for proper cooking according to the palatability profiles of beef muscles.
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Affiliation(s)
- E Y Jung
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea
| | - Y H Hwang
- Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea
| | - S T Joo
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea; Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea.
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Jung EY, Hwang YH, Joo ST. Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses. Korean J Food Sci Anim Resour 2015; 35:859-66. [PMID: 26877647 PMCID: PMC4726967 DOI: 10.5851/kosfa.2015.35.6.859] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 12/01/2015] [Accepted: 12/01/2015] [Indexed: 11/06/2022] Open
Abstract
To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.
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Affiliation(s)
- Eun-Young Jung
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Meat Science Laboratory, Department of Animal Science, Collage of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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