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Karatosidi D, Ligda C, Colonna MA, Avgeris E, Tarricone S. Meat Quality in Katerini and Podolian Young Bulls Raised on Pasture: A Comparison between Organic Production Systems in Greek and Italian Environments. Animals (Basel) 2023; 13:3102. [PMID: 37835708 PMCID: PMC10571818 DOI: 10.3390/ani13193102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Local and typical agri-food products (TAP) are receiving increasing interest from consumers, since they are perceived as genuine, healthy and tasty because they are produced under environmentally friendly farming systems. This has aroused a renewed interest among breeders from the inner regions of Italy and Greece toward autochthonous animal populations, such as Greek Katerini and Italian Podolian cattle. Twenty animals were used, divided into two homogeneous groups of ten subjects per each genotype. Animals were fed only on natural pasture and were slaughtered at 18 months of age. Meat from the Katerini young bulls showed a lower a* value, higher moisture and was leaner, and its fat was richer in n-3 fatty acids and had a better n-6/n-3 ratio. Meat from Podolian young bulls was more tender and showed a higher redness value and a significantly greater MUFA concentration. This preliminary study provides a contribution to the local actors and relevant authorities to develop a conservation program for the endangered Katerini breed based on the nutritional and sensorial characterization of its products.
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Affiliation(s)
- Despoina Karatosidi
- Research Institute of Animal Science, Hellenic Agricultural Organization-DIMITRA, 58100 Giannitsa, Greece
| | - Christina Ligda
- Veterinary Research Institute, Hellenic Agricultural Organization-DIMITRA, 60458 Thessaloniki, Greece;
| | - Maria Antonietta Colonna
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy;
| | - Efthymios Avgeris
- Panellinia Enosi Ektropheon Autochthonon Fylon Agrotikon Zoon-PEEAFAZ, S. Sarafi 30, 42100 Trikala, Greece;
| | - Simona Tarricone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy;
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Bostami ABMR, Mun HS, Yang CJ. Longissimus dorsi Muscle's Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness. Foods 2023; 12:foods12050928. [PMID: 36900443 PMCID: PMC10001086 DOI: 10.3390/foods12050928] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/24/2023] Open
Abstract
Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle's proximate composition, cholesterol content, fatty acid profile, and storage quality (pH, microbiology, and thiobarbituric acid reactive substances (TBARS) value) in Korean Hanwoo finishing cattle (KHFC). Twenty-four KHFC (three replications of four animals per replicate) were slaughtered following two methods: (1) SSUC: slaughtering by applying captive bolt stunning, brain disruption, and neck cutting with the animal in an unconscious state; and (2) SSCS: slaughtering by applying captive bolt stunning, without brain disruption, and neck cutting with the animal in a conscious state. General carcass traits, proximate composition (exempting higher ash content), and cholesterol content of the Longissimus dorsi muscle did not differ between slaughter treatments (SSCS vs. SSUS) (p > 0.05). The total SFA, UFA, PUFA, and MUFA values did not change for those subjected to different slaughtering types; however, some particular SFA values, namely lauric, myristic, and myristoleic acid, were diminished for the SSCS method as compared with the SSUC method (p < 0.05). The Longissimus dorsi muscle's pH value was elevated (p < 0.05), the microbial population tended to be diminished (p < 0.10), and the TBARS value was suppressed for the SSCS method relative to that of the SSUC method during 2 weeks of storage (p < 0.05). Thus, compared with the SSUC method, the SSCS method ensured splendid storage quality with some positive influence on the proximate composition (total ash content) and fatty acid profile (some specific saturated fatty acids) of the Longissimus dorsi muscle of KHFC.
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Affiliation(s)
- A. B. M. Rubayet Bostami
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Hong-Seok Mun
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Department of Multimedia Engineering, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
| | - Chul-Ju Yang
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System (BK 21 Plus), Suncheon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Correspondence:
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Milk Fat Depression and Trans-11 to Trans-10 C18:1 Shift in Milk of Two Cattle Farming Systems. SUSTAINABILITY 2022. [DOI: 10.3390/su14020977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Milk fat depression (MFD) syndrome, a consistent decrease in milk fat content, is related to important changes in fatty acid composition due to feed imbalances and the consequent ruminal metabolism alteration. Milk produced in two different farming systems was compared: Holstein Friesian fed with unified in intensive production and Podolica raised on a pasture in an extensive system. Milk chemical characteristics and fatty acid composition were determined comparing milk with a normal fat level (>3.8%) to milk with a low fat level (<3.2%) in each breeding system. Holstein Friesian milk showed the decrease in trans-11 and increase in trans-10 C18:1 (shift from trans-11 to trans-10 C18:1) in low fat with respect to normal fat milk with a consequent decrease in the trans-11/trans-10 C18:1 ratio. Even conjugated linoleic acid (CLA), C18:2 cis-9, trans-11, was lower while CLA trans-10, cis-12 was higher in low fat milk than in normal fat milk from Holstein Friesian. These changes, that are indicators of MFD syndrome, were not found in Podolica milk between fat levels. Holstein Friesian milk showed less short-chain fatty acids (9.48 % vs. 11.05%, p < 0.001), trans vaccenic acid (C18:1 trans-11, 0.51% vs. 3.39%, p < 0.001), rumenic acid (CLA C18:2 cis-9, trans-11, 0.32% vs. 1.45%, p < 0.001) and total CLA (0.53% vs. 1.91%, p < 0.001) contents than Podolica milk. Further losses of these human healthy nutrients in low fat Friesian milk reduced the nutritional quality of the milk, while the milk from animals raised on the pasture was of better quality even when the level of fat was low.
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Ait Atmane S, Aksoylu Özbek Z, Günç Ergönül P, Khettal B. Valorization of
Pinus halepensis
Mill. seed oil: Physicochemical characteristics, bioactive compounds, and antioxidant activity as affected by location and extraction method. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15548] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Sihem Ait Atmane
- Laboratoire de Biotechnologie Végétales et Ethnobotanique Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Zeynep Aksoylu Özbek
- Department of Food Engineering Faculty of Engineering Manisa Celal Bayar University Manisa Turkey
| | - Pelin Günç Ergönül
- Department of Food Engineering Faculty of Engineering Manisa Celal Bayar University Manisa Turkey
| | - Bachra Khettal
- Laboratoire de Biotechnologie Végétales et Ethnobotanique Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
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Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Sci 2021; 177:108497. [PMID: 33761400 DOI: 10.1016/j.meatsci.2021.108497] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 03/10/2021] [Accepted: 03/11/2021] [Indexed: 01/11/2023]
Abstract
This study aimed to determine the effect of NaCl reduction and addition of long-chain polyunsaturated fatty acids (PUFA) on the quality traits of burgers. Fish oil was either directly incorporated or added as encapsulated by freeze-dried microparticles (complex coacervates) composed of soy protein isolate and inulin. Despite the differences in some parameters associated with NaCl reduction (e.g., instrumental hardness), the quality of the burgers was mainly affected by the microparticles. Thus, a decrease in pH and increase in hardness and chewiness were observed, and a higher exposure of fish oil to oxidation was observed thus increasing volatile oxidation compounds and negatively impacting on the sensory profile and overall liking of the burgers. However, the encapsulation of the fish oil helped to retain EPA and DHA after cooking. The results of the NaCl-reduced burger with unencapsulated fish oil suggest the possibility of incorporating PUFAs, but only containing EPA after cooking.
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Affiliation(s)
- Juan D Rios-Mera
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Calle Ancash s/n, 18001, Moquegua, Peru
| | - Iliani Patinho
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil
| | - Miriam M Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil
| | - Carmen J Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil.
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Alabiso M, Maniaci G, Giosuè C, Gaglio R, Francesca N, Di Grigoli A, Portolano B, Bonanno A. Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1842503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Marco Alabiso
- Department Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy
| | - Giuseppe Maniaci
- Department Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy
| | - Cristina Giosuè
- Institute for Anthropic Impacts and Sustainability in the Marine Environment, National Council of Research, Palermo, Italy
| | - Raimondo Gaglio
- Department Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy
| | - Nicola Francesca
- Department Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy
| | - Antonino Di Grigoli
- Department Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy
| | - Baldassare Portolano
- Department Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy
| | - Adriana Bonanno
- Department Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy
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Soji Z. Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds. Anim Biosci 2020; 34:1849-1858. [PMID: 33152214 PMCID: PMC8563251 DOI: 10.5713/ajas.20.0488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Accepted: 10/05/2020] [Indexed: 11/27/2022] Open
Abstract
Objective Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.
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Affiliation(s)
- Zimkhitha Soji
- Department of Livestock and Pasture Science, University of Fort Hare, Alice 5700, South Africa
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8
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Man KY, Chan CO, Tang HH, Dong NP, Capozzi F, Wong KH, Kwok KWH, Chan HM, Mok DKW. Mass spectrometry-based untargeted metabolomics approach for differentiation of beef of different geographic origins. Food Chem 2020; 338:127847. [PMID: 32947119 DOI: 10.1016/j.foodchem.2020.127847] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 08/13/2020] [Accepted: 08/13/2020] [Indexed: 12/17/2022]
Abstract
Beef is a common staple food in many countries, and there is a growing concern over misinformation of beef products, such as false claims of origin, species and production methods. In this study, we used a mass spectrometry-based metabolomics approach to study the metabolite profiles of beef samples purchased from local retailers in Hong Kong. Using multivariate analysis, beef samples from different a) geographical origins, namely the United States (US), Japan and Australia, and b) feeding regimes could be differentiated. We identified twenty-four metabolites to distinguish beef samples from different countries, ten metabolites to identify Angus beef samples from others and seven metabolites to discriminate Australian beef produced by the organic farming from that produced using other farming modes. Based on results of this study, it is concluded that metabolomics provides an efficient strategy for tracing and authenticating beef products to ensure their quality and to protect consumer rights.
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Affiliation(s)
- Ka-Yi Man
- State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Shenzhen Research Institute of The Hong Kong Polytechnic University, Shenzhen 518057, China; Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Chi-On Chan
- State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Shenzhen Research Institute of The Hong Kong Polytechnic University, Shenzhen 518057, China; Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Hok-Him Tang
- State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Shenzhen Research Institute of The Hong Kong Polytechnic University, Shenzhen 518057, China; Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Nai-Ping Dong
- Department of Chemistry, The University of Hong Kong, Pokfulam, Hong Kong
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena FC, Italy.
| | - Ka-Hing Wong
- Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Kevin Wing Hin Kwok
- Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Hing Man Chan
- Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Center for Advanced Research in Environmental Genomics, University of Ottawa, Ottawa K1N 6N5, Canada.
| | - Daniel Kam-Wah Mok
- State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Shenzhen Research Institute of The Hong Kong Polytechnic University, Shenzhen 518057, China; Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
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9
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Saldaña E, Siche R, da Silva Pinto JS, de Almeida MA, Selani MM, Rios-Mera J, Contreras-Castillo CJ. Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:811-820. [PMID: 29391647 PMCID: PMC5785408 DOI: 10.1007/s13197-017-3006-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2017] [Accepted: 12/18/2017] [Indexed: 10/18/2022]
Abstract
This study aims to optimize simultaneously the lipid profile and instrumental hardness of low-fat mortadella. For lipid mixture optimization, the overlapping of surface boundaries was used to select the quantities of canola, olive, and fish oils, in order to maximize PUFAs, specifically the long-chain n-3 fatty acids (eicosapentaenoic-EPA, docosahexaenoic acids-DHA) using the minimum content of fish oil. Increased quantities of canola oil were associated with higher PUFA/SFA ratios. The presence of fish oil, even in small amounts, was effective in improving the nutritional quality of the mixture, showing lower n-6/n-3 ratios and significant levels of EPA and DHA. Thus, the optimal lipid mixture comprised of 20, 30 and 50% fish, olive and canola oils, respectively, which present PUFA/SFA (2.28) and n-6/n-3 (2.30) ratios within the recommendations of a healthy diet. Once the lipid mixture was optimized, components of the pre-emulsion used as fat replacer in the mortadella, such as lipid mixture (LM), sodium alginate (SA), and milk protein concentrate (PC), were studied to optimize hardness and springiness to target ranges of 13-16 N and 0.86-0.87, respectively. Results showed that springiness was not significantly affected by these variables. However, as the concentration of the three components increased, hardness decreased. Through the desirability function, the optimal proportions were 30% LM, 0.5% SA, and 0.5% PC. This study showed that the pre-emulsion decreases hardness of mortadella. In addition, response surface methodology was efficient to model lipid mixture and hardness, resulting in a product with improved texture and lipid quality.
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Affiliation(s)
- Erick Saldaña
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
| | - Raúl Siche
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru
| | - Jair Sebastião da Silva Pinto
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
| | - Marcio Aurélio de Almeida
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
| | - Miriam Mabel Selani
- Centro de Ciências da Natureza, Universidade Federal de São Carlos – Campus Lagoa do Sino, Rodovia Lauri Simões de Barros, km 12, SP-189, Buri, SP 18290-000 Brazil
| | - Juan Rios-Mera
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
| | - Carmen J. Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
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Marzocchi S, Pasini F, Baldinelli C, Caboni MF. Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques. J Oleo Sci 2018; 67:143-150. [DOI: 10.5650/jos.ess17139] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Silvia Marzocchi
- Department of Agricultural and Food Sciences and Technologies, University of Bologna
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research (CIRI AgriFood), University of Bologna
| | | | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences and Technologies, University of Bologna
- Interdepartmental Centre for Agri-Food Industrial Research (CIRI AgriFood), University of Bologna
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Huang YR, Tsai YH, Liu CL, Syue WZ, Su YC. Chemical Characteristics of Different Tissues of Spectacled Caiman (Caiman crocodilus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1407854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yu-Ru Huang
- Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, R.O.C
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan, R.O.C
| | - Ching-Lu Liu
- Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, R.O.C
| | - Wei-Zong Syue
- Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, R.O.C
| | - Yi-Cheng Su
- Seafood Research and Education Center, Oregon State University Astoria, Oregon, USA
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Sosin-Bzducha E, Puchała M. Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability. Arch Anim Breed 2017. [DOI: 10.5194/aab-60-191-2017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).
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13
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Zhou C, Wang Y, Pan D, Sun Y, Cao J. The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioning. Food Res Int 2016; 90:1-7. [PMID: 29195861 DOI: 10.1016/j.foodres.2016.10.032] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 10/20/2016] [Accepted: 10/23/2016] [Indexed: 11/20/2022]
Abstract
Breast muscles of twenty-four Eastern Zhejiang White Geese were randomly divided into three groups: control, Cytochalasin B (Cyt B) and Jasplakinolide (Jasp) treatments during postmortem conditioning. The myofibrillar fraction index (MFI), actin filaments and the levels of F-actin, G-actin and actin associated proteins (cofilins and tropomodulins) during conditioning were investigated. In control, the degraded tropomodulins, increased G-actin and disrupted actin filaments were observed at 4 and 7days; the increase of MFI and decrease of F-actin content were shown during conditioning. Cyt B treatments accelerated the transformation from F-actin to G-actin, weakened actin filaments and increased MFI compared to the control, while Jasp gained the opposite effect against Cyt B. We concluded that depolymerization of actin filaments regulated by tropomodulins contributed to myofibrillar fraction during conditioning. This work provided a new pathway of tenderization by the depolymerization of actin filaments.
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Affiliation(s)
- Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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Cutrignelli MI, Calabrò S, Bovera F, Tudisco R, D’Urso S, Marchiello M, Piccolo V, Infascelli F. Effects of two protein sources and energy level of diet on the performance of young Marchigiana bulls. 2. Meat quality. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2008.271] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Barducci R, Franzói M, Sarti L, Millen D, Putarov T, Perdigão A, Martins C, Arrigoni M. Perfil de ácidos graxos e características da carne de bovinos Nelore confinados com diferentes fontes lipídicas protegidas. ARQ BRAS MED VET ZOO 2016. [DOI: 10.1590/1678-4162-8039] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
O objetivo deste trabalho foi avaliar os efeitos da adição de fontes de lipídeos naturais e protegidos da degradação ruminal na dieta de bovinos Nelore confinados sobre características da carne, concentrações de lipoproteínas sanguíneas e perfil de ácidos graxos da gordura do músculo Longissimus dorsi. Foram utilizados 120 bovinos Nelore, não castrados (366,9±28,7kg), com aproximadamente 24 meses. O delineamento experimental foi inteiramente casualizado, com três tratamentos: (CONTR) sem fonte adicional de lipídeo, (GDESP) com fonte de lipídeo natural (torta de algodão) e (GPROT) com fonte de lipídeo protegido rico em ácidos graxos poli-insaturados. Foram utilizadas 24 baias, cinco animais/baia, com oito repetições/tratamento, sendo as baias consideradas unidades experimentais. Foi observada (P<0,05) interação entre tratamento e dias de mensuração para colesterol e LDL, com maiores valores do tratamento GPROT nos dias 1 e 15, tendo o dia 84 valor intermediário aos demais tratamentos. Observaram-se efeitos de dias de mensuração, em que VLDL e triglicerídeos apresentaram valores crescentes nos dias 15, 84 e 1; enquanto o HDL teve maior valor no dia 1. Foi observado efeito (P<0,05) de tratamento para o perfil de ácidos graxos, com diminuição do C14:1, C16:1 e C17:1 e aumento do ácido transvaccênico, C18:2, ácidos graxos poli-insaturados (AGPI) e da relação AGPI: AGMI (ácidos graxos monoinsaturados) para os tratamentos GPROT e GDESP. Adição de lipídios na dieta, independentemente da fonte, promove melhora na composição de ácidos graxos da carne de bovinos Nelore confinados, aumentando a quantidade de ácidos graxos insaturados sem alterar as características qualitativas da carne.
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16
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Selani MM, Shirado GAN, Margiotta GB, Rasera ML, Marabesi AC, Piedade SMS, Contreras-Castillo CJ, Canniatti-Brazaca SG. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. Meat Sci 2016; 115:9-15. [PMID: 26775152 DOI: 10.1016/j.meatsci.2016.01.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 01/05/2016] [Accepted: 01/06/2016] [Indexed: 11/19/2022]
Abstract
The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers.
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Affiliation(s)
- Miriam M Selani
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Giovanna A N Shirado
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Gregório B Margiotta
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Mariana L Rasera
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Amanda C Marabesi
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Sonia M S Piedade
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Ciências Exatas, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Carmen J Contreras-Castillo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Solange G Canniatti-Brazaca
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
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17
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Mapiye C, Vahmani P, Mlambo V, Muchenje V, Dzama K, Hoffman L, Dugan M. The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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18
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Temiz H, Kılıç S. A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hasan Temiz
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
| | - Serdar Kılıç
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
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19
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Calabrò S, Cutrignelli MI, Gonzalez OJ, Chiofalo B, Grossi M, Tudisco R, Panetta C, Infascelli F. Meat quality of buffalo young bulls fed faba bean as protein source. Meat Sci 2014; 96:591-6. [PMID: 24018277 DOI: 10.1016/j.meatsci.2013.08.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2013] [Revised: 07/18/2013] [Accepted: 08/08/2013] [Indexed: 11/29/2022]
Abstract
Sixteen Italian Mediterranean Buffalo young bulls were divided into two groups fed isoprotein and isoenergy diets and only differing for protein source of concentrate: faba bean (FB) vs soybean (SB). Animals were slaughtered at 350 kg BW. Meat from FB group showed significantly lower fat, protein, cholesterol and saturated fatty acids than SB group. Significant differences were also found between the three muscles analysed [Longissimus thoracis (LT), Semitendinosus (ST) and Iliopsoas plus Psoas minor (IP)]. ST showed the most favourable fatty acids profile: lower SFA, higher PUFA, MUFA, ω-3, ω-6, CLA and, consequently, lower values for both atherogenic and thrombogenic indexes. Results showed that faba bean can be used as a protein source alternative to soybean in the diet of young buffalo bulls for the production of high quality meat.
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Affiliation(s)
- S Calabrò
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy.
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20
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Cifuni GF, Contò M, Amici A, Failla S. Physical and nutritional properties of buffalo meat finished on hay or maize silage-based diets. Anim Sci J 2013; 85:405-10. [DOI: 10.1111/asj.12152] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Accepted: 09/01/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Giulia Francesca Cifuni
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per la Produzione delle Carni e il Miglioramento Genetico; Monterotondo Italy
| | - Michela Contò
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per la Produzione delle Carni e il Miglioramento Genetico; Monterotondo Italy
| | - Andrea Amici
- Department of Agriculture, Forests, Nature and Energy DAFNE; University of Tuscia; Viterbo Italy
| | - Sebastiana Failla
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per la Produzione delle Carni e il Miglioramento Genetico; Monterotondo Italy
- Ph.D Sciences and Technologies for the Forest and Environmental Management; University of Tuscia; Viterbo Italy
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21
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Marino R, Albenzio M, della Malva A, Santillo A, Loizzo P, Sevi A. Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. Meat Sci 2013; 95:281-7. [DOI: 10.1016/j.meatsci.2013.04.009] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2012] [Revised: 12/04/2012] [Accepted: 04/03/2013] [Indexed: 12/14/2022]
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22
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Van Ba H, Amna T, Hwang I. Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Sci 2013; 94:480-8. [DOI: 10.1016/j.meatsci.2013.04.029] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Revised: 04/05/2013] [Accepted: 04/05/2013] [Indexed: 11/30/2022]
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23
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Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef. Meat Sci 2012; 93:371-7. [PMID: 23273439 DOI: 10.1016/j.meatsci.2012.09.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Revised: 09/17/2012] [Accepted: 09/19/2012] [Indexed: 11/23/2022]
Abstract
The aim of this research was to evaluate: 1) fatty acid (FA) profile of eight retail cuts (eye of round, ribeye, top round, striploin, tenderloin, top-sirloin, underblade, ground beef) from grass-fed steers, 2) the association between striploin (longissimus muscle) FA profile and that from the other retail cuts, and 3) the changes in FA profile associated with retail cut total FA content. All of the retail cuts, except underblade and ground beef, would be considered lean (<10 g) based on total FA content. Total saturated fatty acids were positively correlated to total FA content; whereas, negative correlations were observed with total FA content and total monounsaturated and polyunsaturated fatty acids. No correlation was observed between total FA and CLA cis-9, trans-11. Striploin trans-11 C18:1 and CLA cis-9, trans-11 proportions, and n-6:n-3 ratio were positive and highly correlated with those in the other retail cuts.
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24
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Linares MB, Cózar A, Garrido MD, Vergara H. Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed. Int J Food Sci Nutr 2012; 63:843-52. [PMID: 22524617 DOI: 10.3109/09637486.2012.681630] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study examines the nutritional composition, fatty acid profile and sensory properties of two types of lamb burgers from the Spanish Manchego breed (formula 1 = L: completely from leg lamb meat; formula 2 = LNB with 2/3 leg and 1/3 neck and breast meat). A significant effect of the formulation type was found since Formula 1 had a lower fat percentage (p < 0.001) and higher protein content (p < 0.05). The percentage of total fatty acids and the profile varied for both formulas and consequently their indexes. In addition, the levels of saturated and polyunsaturated fatty acids were slightly lower (p < 0.001) and higher (p < 0.001), respectively, in burgers L than in LNB although both types of burgers raised fatty acid indexes in a healthy threshold. As regarding the sensorial analysis, non-significant differences were described among both formulas. In conclusion, meat quality characteristics were similar for both formulation types being the storage time, the only factor affecting lamb burger stability.
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Affiliation(s)
- M B Linares
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Espinardo, Spain.
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25
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Daszkiewicz T, Kubiak D, Winarski R, Koba-Kowalczyk M. The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2011.09.044] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Production system and slaughter age effects on intramuscular fatty acids from young Tudanca bulls. Meat Sci 2012; 90:678-85. [PMID: 22104254 DOI: 10.1016/j.meatsci.2011.10.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2011] [Revised: 10/24/2011] [Accepted: 10/25/2011] [Indexed: 10/15/2022]
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27
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Dinh TTN, Thompson LD, Galyean ML, Brooks JC, Patterson KY, Boylan LM. Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00158.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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28
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Vicente-Neto J, Bressan MC, Faria PB, e Vieira JO, Cardoso MDG, Glória MBDA, da Gama LT. Fatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity. Meat Sci 2010; 85:752-8. [DOI: 10.1016/j.meatsci.2010.03.036] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2009] [Revised: 03/18/2010] [Accepted: 03/31/2010] [Indexed: 10/19/2022]
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29
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Stelzleni A, Johnson D. Benchmarking sensory off-flavor score, off-flavor descriptor and fatty acid profiles for muscles from commercially available beef and dairy cull cow carcasses. Livest Sci 2010. [DOI: 10.1016/j.livsci.2010.02.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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BRAGHIERI ADA, GIROLAMI ANTONIO, CARLUCCI ANGELA, PIAZZOLLA NICOLETTA, RIVIEZZI AMELIAMARIA, NAPOLITANO FABIO. SENSORY PROPERTIES AFFECTING ACCEPTABILITY OF “BRESAOLA” FROM PODOLIAN YOUNG BULLS. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2009.00233.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Vieira C, Diaz MT, Martínez B, García-Cachán MD. Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing. Meat Sci 2009; 83:398-404. [PMID: 20416701 DOI: 10.1016/j.meatsci.2009.06.013] [Citation(s) in RCA: 141] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2008] [Revised: 03/05/2009] [Accepted: 06/05/2009] [Indexed: 10/20/2022]
Abstract
The effect of frozen storage conditions on meat from 36 Morucha×Charolais crossbred yearlings was studied. Slices of M. Longissimus thoracis were randomly assigned to groups arising from the combination of experimental factors. These factors were: ageing extent (3 and 10days), length of frozen storage (0, 30, 75 and 90days) and temperature (-20 and -80°C). Regarding microbiological counts, although values were acceptable in all cases, longer storage time and longer previous ageing extent provided higher phychrotrophic bacteria counts. As frozen storage period increased, colorimetric parameters L(∗), a(∗) and C(∗) decreased, but H(∗) increased. Regarding Warner-Braztler shear force and tenderness values, an interaction (p<0.05) between frozen storage and post-mortem ageing resulted from larger differences between frozen storage periods at shorter ageing periods than those at longer ageing periods. Frozen storage for 90days resulted in a reduction in water holding capacity, without differences in juiciness. No effect of freezing temperature was observed in any of the parameters studied.
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Affiliation(s)
- C Vieira
- Estación Tecnológica de la Carne, ITACyL, Consejería de Agricultura y Ganadería de Castilla y León, Apdo, 58-37770 Guijuelo-Salamanca, Spain
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32
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Elif Bilek A, Turhan S. Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci 2009; 82:472-7. [PMID: 20416676 DOI: 10.1016/j.meatsci.2009.03.002] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2008] [Revised: 02/10/2009] [Accepted: 03/15/2009] [Indexed: 11/19/2022]
Abstract
Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.
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Affiliation(s)
- A Elif Bilek
- Department of Food Engineering, Ondokuz Mayis University, 55139 Kurupelit, Samsun, Turkey
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33
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Polak T, Rajar A, Gašperlin L, Žlender B. Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meat. Meat Sci 2008; 80:864-9. [DOI: 10.1016/j.meatsci.2008.04.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2007] [Revised: 03/10/2008] [Accepted: 04/07/2008] [Indexed: 10/22/2022]
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34
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BRAGHIERI A, CARLUCCI A, GIROLAMI A, NAPOLITANO F. TENDERNESS, pH AND ACCEPTABILITY OF MEAT FROM PODOLIAN AND LIMOUSINE × PODOLIAN YOUNG BULLS. J FOOD QUALITY 2008. [DOI: 10.1111/j.1745-4557.2008.00214.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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35
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Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows. Meat Sci 2008; 79:382-93. [DOI: 10.1016/j.meatsci.2007.10.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2007] [Revised: 10/17/2007] [Accepted: 10/18/2007] [Indexed: 11/20/2022]
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36
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Fatty acids and tocopherol levels in M. Longissimus dorsi of beef cattle in Sweden – A comparison between seasonal diets. Meat Sci 2007; 76:746-54. [DOI: 10.1016/j.meatsci.2007.02.021] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2006] [Revised: 02/19/2007] [Accepted: 02/19/2007] [Indexed: 11/23/2022]
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37
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BRAGHIERI A, GIROLAMI A, CIFUNI G, RIVIEZZI A, PACELLI C, NAPOLITANO F. SHELF LIFE OF MEAT FROM PODOLIAN YOUNG BULLS IN RELATION TO THE AGING METHOD. J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00138.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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38
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Costa P, Roseiro LC, Bessa RJB, Padilha M, Partidário A, Marques de Almeida J, Calkins CR, Santos C. Muscle fiber and fatty acid profiles of Mertolenga-PDO meat. Meat Sci 2007; 78:502-12. [PMID: 22062471 DOI: 10.1016/j.meatsci.2007.07.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2006] [Revised: 07/11/2007] [Accepted: 07/17/2007] [Indexed: 11/15/2022]
Abstract
The influence of phenotype and muscle type on intramuscular total lipids (ITL) neutral lipid (NL) and phospholipid (PL) compositions, cholesterol, α-tocopherol and haem iron contents were evaluated in Semitendinosus (St), Longissimus dorsi (Ld) and Supraspinatus (Ss) muscles from 39 Mertolenga young bulls. The results showed that lipid, α-tocopherol, cholesterol and haemic iron contents were not influenced by phenotype. Furthermore, the individual effect of phenotype was not a significant source of variation on ITL, NL and PL fatty acid composition. Muscle histological traits from Unicolor phenotype (n=13) showed that Ss and Ld muscles exhibited higher proportion of type I (P<0.001) and oxidative fibers (P<0.001) and lower percentages of IIB fibers (P<0.001) than St. The Ss muscle, with higher relative area occupied by oxidative fibers (P<0.05-0.001) than Ld and St, had higher ITL (P<0.001), NL (P<0.001), PL (P<0.05-0.01), α-tocopherol (P<0.001), cholesterol (P<0.01) and haem iron (P<0.001) contents than its counterparts. Muscle type notably affected ITL, as a result of its influence on NL rather than in PL composition.
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Affiliation(s)
- P Costa
- Instituto Nacional de Engenharia, Tecnologia e Inovação, DTIA, Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal
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TURHAN SADETTIN, TEMIZ HASAN, SAGIR INCI. UTILIZATION OF WET OKARA IN LOW-FAT BEEF PATTIES. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4573.2007.00081.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Napolitano F, Caporale G, Carlucci A, Monteleone E. Effect of information about animal welfare and product nutritional properties on acceptability of meat from Podolian cattle. Food Qual Prefer 2007. [DOI: 10.1016/j.foodqual.2006.02.002] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Pratiwi NW, Murray P, Taylor D. Feral goats in Australia: A study on the quality and nutritive value of their meat. Meat Sci 2007; 75:168-77. [DOI: 10.1016/j.meatsci.2006.06.026] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2005] [Revised: 06/19/2006] [Accepted: 06/19/2006] [Indexed: 10/24/2022]
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42
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Werdi Pratiwi N, Murray P, Taylor D. Total cholesterol concentrations of the muscles in castrated Boer goats. Small Rumin Res 2006. [DOI: 10.1016/j.smallrumres.2005.04.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Marino R, Albenzio M, Braghieri A, Muscio A, Sevi A. Organic farming: effects of forage to concentrate ratio and ageing time on meat quality of Podolian young bulls. Livest Sci 2006. [DOI: 10.1016/j.livsci.2005.11.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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44
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Effect of forage to concentrate ratio on growth performance, and on carcass and meat quality of Podolian young bulls. Meat Sci 2006; 72:415-24. [DOI: 10.1016/j.meatsci.2005.08.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2004] [Revised: 06/21/2005] [Accepted: 08/09/2005] [Indexed: 11/17/2022]
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45
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Costa P, Roseiro L, Partidário A, Alves V, Bessa R, Calkins C, Santos C. Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal. Meat Sci 2006; 72:130-9. [DOI: 10.1016/j.meatsci.2005.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2004] [Revised: 05/05/2005] [Accepted: 06/24/2005] [Indexed: 10/25/2022]
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46
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Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times. Meat Sci 2005; 69:681-9. [DOI: 10.1016/j.meatsci.2004.10.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2004] [Revised: 10/24/2004] [Accepted: 10/29/2004] [Indexed: 11/17/2022]
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