1
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Im C, Song S, Cheng H, Park J, Kim GD. Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality. Food Sci Anim Resour 2024; 44:758-778. [PMID: 38974726 PMCID: PMC11222690 DOI: 10.5851/kosfa.2024.e39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 07/09/2024] Open
Abstract
This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.
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Affiliation(s)
- Choeun Im
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Huilin Cheng
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Junyoung Park
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Mgenic Bio, Anseong 17529,
Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
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2
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Zhang R, Realini CE, Kim YHB, Farouk MM. Challenges and processing strategies to produce high quality frozen meat. Meat Sci 2023; 205:109311. [PMID: 37586162 DOI: 10.1016/j.meatsci.2023.109311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/09/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
Abstract
Freezing is an effective means to extend the shelf-life of meat products. However, freezing and thawing processes lead to physical (e.g., ice crystals formation and freezer burn) and biochemical changes (e.g., protein denaturation and lipid oxidation) in meat resulting in loss of quality. Over the last two decades, several attempts have been made to produce thawed meat with qualities similar to that of fresh meat to no avail. This is due to the fact that no single technique exists to date that can mitigate all the quality challenges caused by freezing and thawing. This is further confounded by the consumer perception of frozen meat as lower quality compared to equivalent fresh-never-frozen meat cuts. Therefore, it remains challenging for the meat industry to produce high quality frozen meat and increase consumer acceptability of frozen products. This review aimed to provide an overview of the applications of novel freezing and thawing technologies that could improve the quality of thawed meat including deep freezing, high pressure, radiofrequency, electro-magnetic resonance, electrostatic field, immersion solution, microwave, ohmic heating, and ultrasound. This review will also discuss the development in processing strategies such as optimising the ageing of meat pre- or post-freezing, and the integration of freezing and thawing in one process/regime to collapse the difference in quality between thawed meat and fresh-never-frozen equivalents.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
| | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
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3
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van Wyngaard BE, Strydom PE, Hugo A. A South African beef quality survey. Meat Sci 2023; 198:109109. [PMID: 36702065 DOI: 10.1016/j.meatsci.2023.109109] [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: 07/28/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
In this study a survey of various meat quality characteristics of beef loin cuts was conducted in the City of Tshwane Metropolitan Municipality (Gauteng Province of South Africa) to determine the variation and consistency of beef quality of products purchased over time. Four hundred and twenty beef loin samples were collected on 20 occasions over 308 days from 13 outlets of 2 supplier types (butcher and supermarket). Packaging type, label information and price were considered for the evaluation of meat tenderness, colour, cooking loss, tissue composition and steak thickness. The results demonstrate that large variation in characteristics relevant to consumers' choice and satisfaction among and within different products sold as porterhouse steak in South Africa. In particular, muscle tenderness varied (P < 0.0001) across the 20 products and also showed significant inconsistency over the 20 purchasing events for certain products.
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Affiliation(s)
- B E van Wyngaard
- Department of Animal Science, University of Free-State, Bloemfontein, South Africa
| | - P E Strydom
- Department of Animal Science, Stellenbosch University, Stellenbosch, South Africa..
| | - A Hugo
- Department of Animal Science, University of Free-State, Bloemfontein, South Africa
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4
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Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S. Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review. Foods 2022; 11:foods11223669. [PMID: 36429260 PMCID: PMC9689683 DOI: 10.3390/foods11223669] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/09/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.
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Affiliation(s)
- Ahtisham Ali
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Correspondence: (S.W.); (S.L.)
| | - Adnan Ali
- Livestock & Dairy Development Department, Abbottabad 22080, Pakistan
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur 22620, Pakistan
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (S.W.); (S.L.)
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5
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Jin SK, Yim DG. Influences of aging methods and temperature on meat quality of pork
belly from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD)
pigs. Food Sci Anim Resour 2022; 42:398-410. [PMID: 35611084 PMCID: PMC9108949 DOI: 10.5851/kosfa.2022.e7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/07/2022] [Accepted: 02/07/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology,
Gyeongsang National University, Jinju 52725, Korea
| | - Dong Gyun Yim
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
- Corresponding author: Dong Gyun
Yim, Department of Agricultural Biotechnology, Center for Food and
Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul
National University, Seoul 08826, Korea, Tel: +82-2-880-4820, Fax:
+82-2-873-2271, E-mail:
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6
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Ren W, Yuan G, Lin X, Guo X, Wang Z. Comparison of the immersion chilling and freezing and traditional air freezing on the quality of beef during storage. Food Sci Nutr 2021; 9:6653-6661. [PMID: 34925795 PMCID: PMC8645745 DOI: 10.1002/fsn3.2613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 07/09/2021] [Accepted: 09/16/2021] [Indexed: 12/02/2022] Open
Abstract
Compared to traditional air freezing, immersion chilling and freezing shows an improvement in the freezing effect on meat quality, but it is not known whether this advantage persists over longer storage periods. Therefore, the objective of the current study was to compare the effects of immersion chilling and freezing (ICF) and traditional air freezing (TAF) on the physical and chemical indexes in beef longissimus muscle during a storage period of 150 days. In the current study, the longissimus muscle from Luxi cattle (aged 20-24 months) was analyzed, with samples independently frozen by ICF and TAF. After the core temperature was frozen to below -18 degrees by the two chilling methods, samples were transferred to a -18 degrees cold room for further storage. During the storage period, physical and chemical indexes, mainly including color and texture qualities, total volatile base nitrogen (TVB-N) and peroxide value (POV) were measured and comparatively analyzed at several fixed time points. A higher freezing rate was observed in ICF (5.124 cm/h) than in TAF (0.194 cm/h), and better microstructure was observed in ICF treatment. Besides, peak force values and total energy values were significantly lower in the TAF group than in the ICF group during the first 45 days of freezing storage time (p < .05). ICF also showed better color quality due to higher L* values than TAF samples during the first 75 days of frozen storage (p < .05). In addition, the thawing loss (after 75 days of storage), total volatile base nitrogen, and peroxide value (in the 30 to 75 days of storage period) were lower in the ICF than in the TAF group. In conclusion, the immersion chilling and freezing is more conducive to the quality of beef during storage at -18 degrees compared to traditional air freezing.
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Affiliation(s)
- Wanyu Ren
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Guoqiang Yuan
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xueer Lin
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xiaohui Guo
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zengli Wang
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
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7
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Bassey AP, Chen Y, Zhu Z, Odeyemi OA, Gao T, Olusola OO, Ye K, Li C, Zhou G. Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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8
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Swanson A, Gowen A. Detection of previously frozen poultry through plastic lidding film using portable visible spectral imaging (443-726 NM). Poult Sci 2021; 101:101578. [PMID: 34894425 PMCID: PMC8665413 DOI: 10.1016/j.psj.2021.101578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/15/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this study is to use a portable visible spectral imaging system (443–726 nm) to detect poultry thawed from frozen at the pixel level using multivariate analysis methods commonly used in machine learning (decision tree, logistic regression, linear discriminant analysis [LDA], k-nearest neighbors [KNN], support vector machines [SVM]). The selection of the most suitable method is based on the amount of data required to build an accurate model, computational speed, and the robustness of the model. The training set consists of pixel spectra from packages of chicken thighs without plastic lidding to evaluate the robustness of the models when implemented on the test set with and without plastic lidding. Data subsets were created by randomly selecting 1, 5, 10, 20, and 50% of the pixel spectra of each sample for both the training and test data sets. The subsets of pixel spectra and the full training set were used to train the machine learning algorithms to evaluate how the amount of data influences computational time. Logistic regression was found to be the best algorithm for detecting poultry thawed from frozen with and without plastic lidding film. Although logistic regression and SVM both performed with the same high accuracy and sensitivity for all training subset sizes, the computational time needed to implement SVM makes it the less suitable algorithm for detecting poultry thawed from frozen with and without plastic lidding film.
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Affiliation(s)
- Anastasia Swanson
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland.
| | - Aoife Gowen
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
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9
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10
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Kluth IK, Teuteberg V, Ploetz M, Krischek C. Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products. Poult Sci 2021; 100:101305. [PMID: 34274569 PMCID: PMC8313846 DOI: 10.1016/j.psj.2021.101305] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 05/12/2021] [Accepted: 06/01/2021] [Indexed: 11/29/2022] Open
Abstract
In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and aw-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae.
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Affiliation(s)
- Ina-Karina Kluth
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Vivien Teuteberg
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Madeleine Ploetz
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Carsten Krischek
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany.
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11
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Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis. Food Res Int 2021; 145:110412. [PMID: 34112415 DOI: 10.1016/j.foodres.2021.110412] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/03/2021] [Accepted: 05/08/2021] [Indexed: 11/20/2022]
Abstract
Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While most studies had employed culture-dependent microbiological analyses or polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the recent application of high-throughput sequencing (HTS) has been effective and reliable in detecting the microbial consortium associated with food spoilage. Since MAP application is limited in China, applying HTS in assessing the microbial consortium of meat and meat products in the country becomes imperative. In this study, quality indexes and bacterial enumeration often used as spoilage indicators were employed to assess MAP fresh pork under chilled (4 °C) storage for 21 d. The results indicated that 70%O2/30%CO2 (Group A) retained more redness (a*) content, while 70%N2/30%CO2 (Group B) markedly reduced spoilage indicators compared to the control group. Notably, high-throughput sequencing indicated that Group B and 20%O2/60%N2/20%CO2 (Group C) inhibited the growth of abundant spoilers, Pseudomonas spp. and Brochothrix spp. Thus, MAP (Group B and C) has promising potential in inhibiting predominant meat spoilers during chilled storage. This study provides valuable information to food industries on the potential application of MAP to control meat spoilage in Chinese markets.
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12
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Liang C, Zhang D, Zheng X, Wen X, Yan T, Zhang Z, Hou C. Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat. Food Sci Anim Resour 2021; 41:509-526. [PMID: 34017958 PMCID: PMC8112314 DOI: 10.5851/kosfa.2021.e15] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 01/19/2023] Open
Abstract
This study was aimed to compare the physicochemical properties and bacterial
community structure of tray-packaged fresh lamb meat under different storage
temperatures, such as 4°C (chilling), −1.5°C
(supercooling), −4°C (superchilling) and −9°C
(sub-freezing). The total viable counts (TVC), total volatile base nitrogen
(TVB-N), bacterial diversity and metabolic pathways were investigated. The
results indicated that the shelf life of superchilling and sub-freezing storage
was over 70 d, which was significantly longer than that of chilling and
supercooling storage. TVC and TVB-N values showed an increasing trend and were
correlated well (R2>0.92). And the TVB-N values of lamb meat
were exceeded the tolerable limit (15 mg/100 g) only found under chilling and
supercooling storage during storage period. At the genus level,
Pseudomonas was the core spoilage bacteria then followed
Brochothrix for chilling and supercooling storage.
Pseudomonas, Ralstonia,
Psychrobacter and Acinetobacter were the
dominant spoilage bacteria for superchilling and sub-freezing storage.
Furthermore, the bacterial community diversity of lamb meat stored at chilling
and supercooling storage decreased with the storage time prolonged, which was
opposite to the outcome of meat stored under superchilling and sub-freezing
storage. For chilling and supercooling storage, the abundance of main
metabolisms (carbohydrate metabolism and amino acid metabolism, etc.) of
bacteria increased with the storage time prolonged, which was opposite to
superchilling storage. This may be related to the bacteria community diversity
and the formation of dominant spoilage bacteria. In conclusion, this work
provides data for the preservation of fresh lamb meat which will benefit the
meat industry.
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Affiliation(s)
- Ce Liang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiangyuan Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Tongjing Yan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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13
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Lee S, Kim EJ, Park DH, Choi MJ. Two-stage air thawing as an effective method for controlling thawing temperature and improving the freshness of frozen pork loin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110668] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Redondo-Solano M, Guzmán-Saborío P, Ramírez-Chavarría F, Chaves-Ulate C, Araya-Quesada Y, Araya-Morice A. Effect of the type of packaging on the shelf life of ground rabbit meat. FOOD SCI TECHNOL INT 2021; 28:190-199. [PMID: 33765869 DOI: 10.1177/10820132211003705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 ± 1 °C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product.
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Affiliation(s)
- Mauricio Redondo-Solano
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060, San José, Costa Rica
| | - Priscila Guzmán-Saborío
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060, San José, Costa Rica
| | | | - Carolina Chaves-Ulate
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060, San José, Costa Rica
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15
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Ali M, Baek KH, Lee SY, Kim HC, Park JY, Jo C, Jung JH, Park HC, Nam KC. Comparative Meat Qualities of Boston Butt Muscles ( M. subscapularis) from Different Pig Breeds Available in Korean Market. Food Sci Anim Resour 2021; 41:71-84. [PMID: 33506218 PMCID: PMC7810401 DOI: 10.5851/kosfa.2020.e79] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/26/2020] [Accepted: 09/09/2020] [Indexed: 11/14/2022] Open
Abstract
This study aimed to determine the effects of breed on meat quality
characteristics of porcine Boston butt muscles (M.
subscapularis) from three different pig breeds:
Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico
available in Korean market. Ibérico showed significantly higher fat
content, yellowness (CIE b*), cooking loss, and lower shear force values than
LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid
(16:0) were significantly higher in Ibérico breed, but stearic acid
(18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4)
were higher in Berkshire sows as compared to the other breeds, atherogenicity
and thrombogenicity indexes were significantly lower in Berkshire sow.
Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher
taurine and free amino acids compared with the others. Ibérico also
showed significantly greater lipid oxidation, lower antioxidant capacity, and
higher hypoxanthine contents, whereas the Berkshire had higher
inosine-5’-monophosphate and lower K-index value as
compared to the Ibérico. The breed did not impart any significant effect
on the size and density of muscle fibers. Thus, quality characteristics of
Boston butt varied from breed to breed, and certain consumer preferences for
Ibérico can be explained, in part, by the unique quality characteristics
imparted by higher contents of intramuscular fat, oleic acid, and free amino
acids.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
| | | | | | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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16
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Teuteberg V, Kluth IK, Ploetz M, Krischek C. Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere. Meat Sci 2020; 174:108419. [PMID: 33418427 DOI: 10.1016/j.meatsci.2020.108419] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 12/18/2020] [Accepted: 12/23/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study was to investigate the influence of the duration of frozen storage (12 and 24 weeks) and the storage temperature (-18 °C or - 80 °C) on the shelf life of pork in MAP for up to 14 days after thawing. Frozen meat was compared to unfrozen meat in different physicochemical and microbiological parameters. The parameters a*, b*, pH value, cooking loss, shear force and antioxidant activity showed no significant changes depending on the freezing process. The total moisture loss was significantly higher for frozen/thawed pork compared to unfrozen pork. The storage loss of all frozen samples showed higher values than the unfrozen samples on all examination days. The level of TBARS reached comparable values for all experimental groups. On examination days 7 and 14, significantly lower values of total plate count (TPC) and Pseudomonas spp. were measured for frozen pork compared to unfrozen pork. The temperature of frozen storage had no significant influence on the quality of pork.
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Affiliation(s)
- Vivien Teuteberg
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Ina-Karina Kluth
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Madeleine Ploetz
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Carsten Krischek
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany.
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17
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Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut. Foods 2020; 10:foods10010043. [PMID: 33375235 PMCID: PMC7823467 DOI: 10.3390/foods10010043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 11/17/2022] Open
Abstract
In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Vertical or F-Parallel) was evaluated under different storage conditions (fresh, cold storage/aged, and freeze–thawed). Among the three groups, F-parallel displayed considerably larger size of muscle fibers, regardless of their type. This group also displayed an increase in discoloration in aged chops and a decrease in purge loss and tenderness than in other cut groups (p < 0.05). Freeze–thawing accelerated deterioration of meat quality, especially water-holding capacity and tenderness in all groups (p < 0.05), but was most prominent in F-Parallel. Therefore, to avoid excessive deterioration of fresh, aged, or frozen/thawed pork loin chops, it is important to consider the direction in which the chop is cut with respect to the muscle fiber orientation.
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18
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Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions. Foods 2020; 9:foods9111624. [PMID: 33171739 PMCID: PMC7694958 DOI: 10.3390/foods9111624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/04/2020] [Accepted: 11/04/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the interaction between different rates of freezing and thawing on whole ostrich moon steaks to establish a combination or singular main effect that minimises thaw loss and maximises the retail display shelf-life regarding moisture loss, colour, lipid oxidation and tenderness. Five characteristic freezing rates (FR: 1, 2, 4, 8, 24 h) were compared with five characteristic thawing rates (TR: 1.5, 3, 6.5, 14, 21 h) in a completely randomised block design. Moon steaks (M. femorotibialis medius) from 125 birds were randomly assigned to a specific treatment combination before being subjected (after thawing) to a 10-day chilled storage at 4 °C shelf-life trial. Thawing rate had no effect (p > 0.05) on any of the quality (colour, drip and cooking losses, shear force, 2-thiobarbituric acid (TBARS)) parameters whilst freezing rate and display time both had significant (p < 0.05) influences. Thaw loss was lowest (p < 0.05) for the FR_1h and FR_2h, followed by FR_4h, FR_8h and FR_24. The FR_1h had the highest (p < 0.05) drip and shear force values during display while the FR_2h and FR_8h had the highest rate of oxidation (TBARS and metmyoglobin formation). FR_24h had the second best (p < 0.05) colour retention after FR_4h and minimal package drip. Overall, FR_4h resulted in the best quality meat over the entire shelf-life with high bloom retention, low TBARS and shear force, and average thaw, drip and cooking loss.
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19
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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09255-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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20
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Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment. SUSTAINABILITY 2020. [DOI: 10.3390/su12155948] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.
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21
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22
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ZUANAZZI JSG, GOES ESDR, ALMEIDA FLAD, GOES MD, LARA JAFD, RIBEIRO RP. Effects of freezing and thawing cycles on the quality of Nile tilapia fillets. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.11119] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Wang Y, Wang X, Wang Z, Li X, Li C, Xu B. Effects of different freezing methods on the quality of conditioned beef steaks during storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14496] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ying Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
| | - Xiaofan Wang
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
| | - Zhouping Wang
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
| | - Xinfu Li
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
| | - Cong Li
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
| | - Baocai Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
- State Key Laboratory of Meat Processing and Quality Control Yurun Group Nanjing P. R. China
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24
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Kim EJ, Lee S, Park DH, Kim H, Choi MJ. Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer. Food Sci Anim Resour 2020; 40:444-460. [PMID: 32426722 PMCID: PMC7207096 DOI: 10.5851/kosfa.2020.e24] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/10/2020] [Accepted: 03/15/2020] [Indexed: 11/23/2022] Open
Abstract
This study was conducted to investigate the effects of freezing and storage
temperature (−18°C, −50°C, and −60°C)
on the physicochemical properties of pork neck and chicken leg meat in
home-scale deep freezers. Pork neck was cut into a thickness of 3 cm
(9×9×3 cm, 150 g), individually packed in air-containing packages,
and stored at different temperature (−18°C, −50°C,
and −60°C) for 6 months. Chicken leg meats were prepared (10 cm
long, weighing 70 g) and packed in the same manner. Frozen samples were thawed
at 2°C. Physicochemical properties such as thawing loss, cooking loss,
water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric
acid reactive substances (TBARS) were evaluated. The samples frozen by deep
freezing (−60°C) was favorable with respect to thawing loss,
color, and VBN. Samples frozen at −60°C had lower values of
thawing loss and VBN than those frozen at −18°C for all storage
periods (p<0.05). Color parameters were more similar to those of fresh
meat than to those of samples frozen at −18°C for 6 months. The
TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating
oxidative stability of lipids. Consequently, deep freezing at
−60°C may be acceptable for maintaining the quality of fresh pork
neck and chicken leg meat for 6 months without deterioration.
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Affiliation(s)
- Eun Jeong Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon 51533, Korea
| | - SangYoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Honggyun Kim
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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25
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Duan X, Duan S, Wang Q, Ji R, Cao Y, Miao J. Effects of the natural antimicrobial substance from Lactobacillus paracasei FX-6 on shelf life and microbial composition in chicken breast during refrigerated storage. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106906] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100487] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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da Silva Bernardo AP, da Silva ACM, Francisco VC, Ribeiro FA, Nassu RT, Calkins CR, da Silva do Nascimento M, Pflanzer SB. Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. Meat Sci 2019; 161:108003. [PMID: 31734467 DOI: 10.1016/j.meatsci.2019.108003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 11/07/2019] [Accepted: 11/07/2019] [Indexed: 11/29/2022]
Abstract
This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4 °C/48 h) and dry aging (ST + Dry). Freezing conditions were - 20 °C/28 days and dry aging conditions were 2 °C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits.
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Affiliation(s)
- Ana Paula da Silva Bernardo
- Department of Food Technology, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | | | - Vanessa Cristina Francisco
- School of Pharmaceutical Sciences, São Paulo State University (Unesp), Rua Expedicionários do Brazil, 1621, 14801-902 Araraquara, São Paulo, Brazil
| | - Felipe A Ribeiro
- Department of Animal Science, University of Nebraska, A213 Animal Science, 68583-0908 Lincoln (UNL), NE, United States
| | - Renata Tieko Nassu
- Embrapa Pecuária Sudeste, Rod. Washington Luiz, Km 234 - Fazenda Canchim, 13560-970 São Carlos, São Paulo, Brazil
| | - Chris R Calkins
- Department of Animal Science, University of Nebraska, A213 Animal Science, 68583-0908 Lincoln (UNL), NE, United States
| | | | - Sérgio Bertelli Pflanzer
- Department of Food Technology, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.
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28
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Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants (Basel) 2019; 8:E429. [PMID: 31557858 PMCID: PMC6827023 DOI: 10.3390/antiox8100429] [Citation(s) in RCA: 653] [Impact Index Per Article: 130.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 09/20/2019] [Accepted: 09/23/2019] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain.
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain.
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain.
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29
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Aheto JH, Huang X, Tian X, Lv R, Dai C, Bonah E, Chang X. Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13092] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Joshua H. Aheto
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu People's Republic of China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu People's Republic of China
| | - Xiaoyu Tian
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu People's Republic of China
| | - Riqin Lv
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu People's Republic of China
| | - Chunxia Dai
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu People's Republic of China
- School of Electrical and Information Engineering, Jiangsu University Zhenjiang Jiangsu People's Republic of China
| | - Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu People's Republic of China
| | - Xianhui Chang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu People's Republic of China
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30
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Setyabrata D, Kim YHB. Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles. Meat Sci 2019; 151:64-74. [DOI: 10.1016/j.meatsci.2019.01.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/16/2019] [Accepted: 01/22/2019] [Indexed: 10/27/2022]
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31
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Kantono K, Hamid N, Oey I, Wang S, Xu Y, Ma Q, Faridnia F, Farouk M. Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing. Food Res Int 2019; 121:1-11. [PMID: 31108729 DOI: 10.1016/j.foodres.2019.03.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 11/24/2022]
Abstract
This study investigated the effects of pulsed electric field (PEF) processing on the sensory and physicochemical properties of beef biceps femoris (BF) and semitendinosus (ST) muscles. The fresh and frozen-thawed muscles were treated at an electric field strength of 0.8-1.1 kV/cm, pulse width of 20 μs, frequency of 50 Hz and specific energy of 130 kJ/kg. PEF treated samples improved meat tenderness and colour. However increased fat oxidation and increased saturated fatty acids were evident in PEF processed frozen samples. Temporal dominance of sensations results showed that although oxidation was the most dominant in temporal perception, the samples were only found to be detrimental to the sensory quality of PEF processed beef muscles stored for 7 days.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Shu Wang
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Yun Xu
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Qianli Ma
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Farnaz Faridnia
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Mustafa Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand
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32
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Frelka JC, Phinney DM, Yang X, Knopp MV, Heldman DR, Wick MP, Vodovotz Y. Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:844-853. [PMID: 30003554 DOI: 10.1002/jsfa.9254] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Revised: 07/01/2018] [Accepted: 07/02/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Freezing/thawing meat can result in quality losses as a result of the formation, melting and reformation of ice. These changes in water state can result in alterations in texture, water holding and other key quality attributes. It was hypothesized that magnetic resonance imaging (MRI) could quantify changes in mobility and localization of water as a function of freezing/thawing, which could be correlated with quality measurements. RESULTS Drip loss increased significantly for unbrined samples by over 100% after each freeze/thaw cycle (1.5% to 3.3% to 5.3% drip loss). Brine uptake decreased 50% after 2 cycles (from 53% to 28% mass uptake). Drip loss for brined samples increased after 2 cycles; other attributes were not significantly affected. MRI showed brined samples had less change in both proton density and T2 distributions. High-field nuclear magnetic resonance (NMR) imaging showed greater change in T2 distributions. CONCLUSION As freeze/thaw damage increased, meat quality was reduced in both brined and unbrined chicken breasts, with more prominent changes in unbrined meat. These decreases in quality correlated with changes, albeit small, in water mobility and localization as measured by MRI. High-field NMR micro-imaging showed more dramatic changes in T2 distributions in unbrined samples. These MRI techniques are shown to be useful in the assessment of meat quality after freeze/thaw abuse. © 2018 Society of Chemical Industry.
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Affiliation(s)
- John C Frelka
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - David M Phinney
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Xiangyu Yang
- Department of Radiology, The Ohio State University, Columbus, OH, USA
| | - Michael V Knopp
- Department of Radiology, The Ohio State University, Columbus, OH, USA
| | - Dennis R Heldman
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
- Department of Food, Agricultural, and Biological Science, The Ohio State University, Columbus, OH, USA
| | - Macdonald P Wick
- Department of Animal Science, The Ohio State University, Columbus, OH, USA
| | - Yael Vodovotz
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
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33
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Lu Q, Sun J, Huang M, Guo Y, Memon A. Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresin. Anim Sci J 2018; 90:280-287. [DOI: 10.1111/asj.13117] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2018] [Revised: 08/13/2018] [Accepted: 08/23/2018] [Indexed: 11/30/2022]
Affiliation(s)
- Qing Lu
- Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
| | - Jingxin Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
| | - Yuchen Guo
- Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
| | - Arif Memon
- Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
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34
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Echegaray N, Domínguez R, Franco D, Lorenzo JM, Carballo J. Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen. Food Res Int 2018; 114:114-122. [DOI: 10.1016/j.foodres.2018.07.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 06/29/2018] [Accepted: 07/28/2018] [Indexed: 10/28/2022]
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35
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Xu J, Zhang M, Bhandari B, Cao P. Microorganism control and product quality improvement of Twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.067] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Zheng M, Zhang C, Zhou Y, Lu Z, Zhao H, Bie X, Lu F. Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation. Front Microbiol 2018; 9:1729. [PMID: 30123192 PMCID: PMC6085427 DOI: 10.3389/fmicb.2018.01729] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2018] [Accepted: 07/11/2018] [Indexed: 12/31/2022] Open
Abstract
To improve the antibacterial and antioxidant properties of chitosan (CS), CS grafted with gallic acid (GA) using recombinant bacterial laccase from Bacillus vallismortis fmb-103 (fmb-rL103) as a catalyst. The structures of grafted chitosans were identified using Fourier transform infrared spectroscopy (FT-IR) and UV visible spectrum (UV–Vis spectroscopy). After gallic acid grafting, the antibacterial properties of chitosans against Pseudomonas, Acinetobacter, Brochothrix thermosphacta, Escherichia coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes were significantly improved. Meanwhile, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging results showed that the antioxidant properties of grafted CS increased as well. The preservative effects of the grafted chitosan on chilled meat were then investigated. For this purpose, the quality indexes of the chilled meat during the storage were monitored, including total bacterial count, total basic volatile nitrogen (TVB-N) content, pH value, color and thiobarbituric acid reactive substances (TBARS) and so on. The results showed that coating with the grafted chitosan retarded the growth of spoilage bacteria, and decreased TVB-N and TBARS values of meat. The shelf life of chilled meat coated by CS grafted with GA (GA-g-CS) also extended from 6 days to 18 days at 4°C. These results provided a theoretical basis for the future application of the GA-g-CS in the preservation of chilled meat. Highlights:The temperature and pH-stable bacterial laccase was used to synthesize gallic acid grafted chitosan. Antioxidant and antibacterial properties of chitosan were improved through grafting gallic acid. Storage properties of chilled meat were improved by coating with gallic acid grafted chitosan.
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Affiliation(s)
- Meixia Zheng
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Chong Zhang
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ying Zhou
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhaoxin Lu
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Haizen Zhao
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaomei Bie
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fengxia Lu
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Bellés M, Alonso V, Roncalés P, Beltrán JA. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2871-2879. [PMID: 29143965 DOI: 10.1002/jsfa.8780] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 11/06/2017] [Accepted: 11/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The commercialization of thawed lamb packaged in modified atmosphere and maintained on display could serve as an alternative capable of satisfying the requirements of both customers and distributors. However, previous studies have suggested that lipid oxidation may accelerate post-thawing because peroxidation occurs during frozen storage, thereby leading to rapid and severe secondary lipid oxidation. The addition of an antioxidant compound either in the lamb diet or in the packaged meat could resolve this problem. Therefore, the present study aimed to compare the effect of dietary vitamin E (1000 mg of dl-α-tocopheryl acetate per kg of basal diet) and the spraying of borage seed aqueous extract (10% p/v) on the quality of fresh and thawed lamb leg chops. RESULTS Both borage extract and vitamin E improved colour (as measured via instrumental and visual assessment of colour) and lipid stability (thiobarbituric acid reactive substances) of fresh and thawed lamb throughout display, although neither of them had any antimicrobial effect. Freezing/thawing accelerated bone marrow darkening and reduced redness but delayed microbial growth. CONCLUSION Both of these antioxidant strategies would be very profitable for the preservation of lamb meat, allowing thawed meat packaged in a modified atmosphere to be commercialized. However, additional studies should be carried out to determine how bone darkening in thawed chops can be avoided. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Marc Bellés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Verónica Alonso
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Pedro Roncalés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Jose A Beltrán
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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The impact of frozen storage duration on physical, chemical and microbiological properties of pork. Meat Sci 2018; 140:119-127. [DOI: 10.1016/j.meatsci.2018.03.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 03/07/2018] [Accepted: 03/08/2018] [Indexed: 11/19/2022]
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Qian S, Li X, Wang H, Sun Z, Zhang C, Guan W, Blecker C. Effect of sub-freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13800] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Shuyi Qian
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 China
| | - Xia Li
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Unit of Food Science and Formulation; University of Liège; Gembloux Agro-Bio Tech; Passage des Déportés 2 Gembloux B-5030 Belgium
| | - Hang Wang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Zhen Sun
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Chunhui Zhang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 China
| | - Christophe Blecker
- Unit of Food Science and Formulation; University of Liège; Gembloux Agro-Bio Tech; Passage des Déportés 2 Gembloux B-5030 Belgium
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Ashrafi A, Jokar M, Mohammadi Nafchi A. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging. Int J Biol Macromol 2018; 108:444-454. [DOI: 10.1016/j.ijbiomac.2017.12.028] [Citation(s) in RCA: 112] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 11/23/2017] [Accepted: 12/05/2017] [Indexed: 01/15/2023]
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Choe J, Kim HW, Farouk MM, Brad Kim YH. Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:1021-1028. [PMID: 28183171 PMCID: PMC5495662 DOI: 10.5713/ajas.16.0803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 12/26/2016] [Accepted: 01/16/2017] [Indexed: 12/02/2022]
Abstract
Objective The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods Lamb loins (M. longissimus lumborum, n = 25) were aged at −1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light (3°C±1°C). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.
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Affiliation(s)
- Juhui Choe
- AgResearch Ltd., Ruakura Research Centre, Hamilton 3240, New Zealand.,Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Mustafa M Farouk
- AgResearch Ltd., Ruakura Research Centre, Hamilton 3240, New Zealand
| | - Yuan H Brad Kim
- AgResearch Ltd., Ruakura Research Centre, Hamilton 3240, New Zealand.,Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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The effect of pale, soft and exudative meat on the quality of canned pork in gravy. Meat Sci 2017; 123:29-34. [DOI: 10.1016/j.meatsci.2016.08.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 06/15/2016] [Accepted: 08/23/2016] [Indexed: 11/22/2022]
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Treatment Optimisation and Sample Preparation for the Evaluation of Lipid Oxidation in Various Meats Through TBARs Assays before Analysis. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0740-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sutton AO, Strickland D, Norris DR. Food storage in a changing world: implications of climate change for food-caching species. ACTA ACUST UNITED AC 2016. [DOI: 10.1186/s40665-016-0025-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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46
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Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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47
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Changes in the quality of superchilled rabbit meat stored at different temperatures. Meat Sci 2016; 117:173-81. [DOI: 10.1016/j.meatsci.2016.02.017] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2015] [Revised: 01/20/2016] [Accepted: 02/08/2016] [Indexed: 01/11/2023]
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Alonso V, Muela E, Tenas J, Calanche JB, Roncalés P, Beltrán JA. Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2708-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Factors influencing the flavour of game meat: A review. Meat Sci 2016; 113:139-53. [DOI: 10.1016/j.meatsci.2015.11.022] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/13/2015] [Accepted: 11/23/2015] [Indexed: 11/19/2022]
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50
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Faridnia F, Ma QL, Bremer PJ, Burritt DJ, Hamid N, Oey I. Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.09.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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