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Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation. Food Res Int 2022; 158:111503. [DOI: 10.1016/j.foodres.2022.111503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 06/08/2022] [Accepted: 06/09/2022] [Indexed: 11/23/2022]
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2
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Xie Y, Chen B, Guo J, Nie W, Zhou H, Li P, Zhou K, Xu B. Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process. Meat Sci 2021; 179:108527. [PMID: 33962166 DOI: 10.1016/j.meatsci.2021.108527] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 03/25/2021] [Accepted: 04/22/2021] [Indexed: 10/21/2022]
Abstract
This study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure damage and protein structure changes of prepared beef steak during freezing. The scanning electron microscopy results showed that LVEF-assisted freezing (LVEFF) minimized the gaps in the cross section between muscle fibers induced by freezing and thus improved fiber compactness. Furthermore, LVEFF reduced the length of the enlarged sarcomere, repaired the Z-line fractures, and intensified the dismission of the A band in the air-blast freezing (AF) process. The decreased carbonyl content and increased total sulfhydryl content indicated that LVEFF reduced protein oxidation in the freezing process. In addition, the results of Raman spectroscopy and fluorescence spectroscopy revealed that LVEFF minimized the changes in protein secondary and tertiary structures during freezing. In conclusion, utilization of LVEF in the freezing of prepared beef steak could reduce both the microstructure damage and protein structure changes in the freezing process.
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Affiliation(s)
- Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Bo Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jie Guo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Food Co. LTD, Nanjing 210000, Jiangsu Province, China
| | - Peijun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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3
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Effect of Electrical and Mechanical Stunning on Rabbit Meat Quality Traits. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2020-0018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Increased interest in the production of rabbit meat justifies the need to assess and improve the welfare of these animals not only during the production cycle but also at slaughter. Therefore, the aim of this study was to assess the effects of different stunning methods on the level of blood biochemical parameters (stress indicators), and meat quality of slaughter rabbits. Rabbits of the Hycole line (n = 60) were subjected to the following stunning methods: mechanical with a non-penetrating captive bolt (group I; n = 20), mechanical by hitting a narrow rod on the head (group II; n = 20), and electrical stunning (n = 20). In the stunning groups there were no differences found in the blood level of insulin, cortisol, glucose, total cholesterol, triglycerides, non-esterified fatty acids, and protein content (P>0.05). The stunning method did not affect the pH of rabbit meat (P=0.768), but significantly influenced the L* and b* colour parameters. The muscles of longissimus thoracis et lumborum, from the group of rabbits mechanically stunned by hitting a narrow rod on the head, were the darkest (L * = 58.4), with the lowest yellowness values (b* = 4.04). The meat of electrically stunned rabbits was characterised by higher drip loss (P<0.001), lower plasticity (P=0.043), and higher free water content (P=0.043). From the analysed texture measures, only the Warner Bratzler Shear Energy values of the cooked meat were affected by the stunning method. These values were higher in the meat of the mechanically stunned groups compared to the electrically stunned rabbits (P=0.042). The percentage of dry matter, crude protein, extractable fat and water to protein ratio, were affected only by the muscle type (P<0.001). To conclude, the rabbit meat was characterised by good quality, with only slight differences between the groups. No differences were found in the stress reaction of rabbits subjected to the examined stunning methods.
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Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat. Animals (Basel) 2020; 10:ani10040700. [PMID: 32316410 PMCID: PMC7222826 DOI: 10.3390/ani10040700] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/08/2020] [Accepted: 04/13/2020] [Indexed: 11/23/2022] Open
Abstract
Simple Summary According to consumer opinion, poor welfare leads to lower quality animal products. The stunning method plays a very important role as far as animal welfare, meat quality, and public health are concerned. The aim of the presented study was to assess the effect of two different stunning methods on the blood stress indicators and the quality of rabbit meat. The underlying goal was to improve the welfare of rabbits at the time of slaughter. The study was conducted on a commercial rabbit farm in Poland. The hybrids used in this study were obtained crossing Hyplus PS19 females with Hycole males (genotype I) and Jordan × Hycole females with Hyla males (genotype II). According to the presented findings, the genotype groups of rabbits differed in meat performance, but the differences in meat quality were minor. The examination of the blood stress biomarkers showed that both stunning methods are optimal when taking the welfare of rabbits into consideration. The presented research revealed some differences in the physiochemical traits of meat, with only slight differences between genotypes and stunning methods. Abstract The aim of the study was to assess the effect of two different stunning methods on the level of blood stress indicators (cortisol, insulin, glucose) and rabbit meat quality. The experiment was conducted on crossbreds of Hycole, Hyla, and Jordan rabbit strains: from mating Hyplus PS19 females with Hycole males (genotype I, n = 20) and Jordan × Hycole females with Hyla males (genotype II, n = 20). Prior to slaughter, the animals were weighed and divided into two groups according to the stunning method: 10 rabbits from each genetic group were stunned with an electric stunner, and the remaining 10 were stunned mechanically using a club. Genotype II was characterised by higher body weight at slaughter (p < 0.05), hot dressing percentage (p < 0.05), cold dressing percentage (p < 0.05), hot carcass weight (p < 0.05), and cold carcass weight (p < 0.05), compared to genotype I. The stunning method slightly influenced the meat lightness (p = 0.035). The meat of electrically stunned rabbits was characterised with higher drip loss (p < 0.0001) and lower plasticity (p = 0.043). Among the analysed traits of meat, only the drip loss (p = 0.014) and the percentage of extractable fat were affected by genotype (p = 0.044). Neither the stunning method nor the genotype affected rabbit meat texture characteristics. The study was undertaken because of the increasing importance of rabbit meat production as a developing sector of the meat industry and the need to improve the welfare of rabbits by selecting the most acceptable slaughter methods for these animals. To conclude, the analysed rabbit meat was characterised with good quality. There were only slight differences between genotypes and the stunning groups.
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5
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Zhu C, Tian W, Sun L, Liu Y, Li M, Zhao G. Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13949] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Chaozhi Zhu
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering Henan Agricultural University Zhengzhou PR China
| | - Lingxia Sun
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Yanxia Liu
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Miaoyun Li
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Gaiming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
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Pérez-Palacios T, Ruiz-Carrascal J, Solomando JC, Antequera T. Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1584817] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Trinidad Pérez-Palacios
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Jorge Ruiz-Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Juan Carlos Solomando
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Teresa Antequera
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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7
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Genetics of growth, carcass and meat quality in rabbits. Meat Sci 2018; 145:178-185. [DOI: 10.1016/j.meatsci.2018.06.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 06/24/2018] [Accepted: 06/25/2018] [Indexed: 11/22/2022]
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8
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Supawong S, Thawornchinsombut S, Park JW. Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1508103] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Supattra Supawong
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
- OSU Seafood Research & Education Center, Oregon State University, Astoria, Oregon, USA
| | | | - Jae W. Park
- OSU Seafood Research & Education Center, Oregon State University, Astoria, Oregon, USA
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Hernández-Martínez CA, Treviño-Cabrera GF, Hernández-Luna CE, Silva-Vázquez R, Hume ME, Gutiérrez-Soto G, Méndez-Zamora G. The effects of hydrolysed sorghum on growth performance and meat quality of rabbits. WORLD RABBIT SCIENCE 2018. [DOI: 10.4995/wrs.2018.7822] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
<p class="Articletitle">The effect of sorghum hydrolysed by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2 was evaluated on growth performance traits and rabbit meat quality. A total of 24 unsexed New Zealand rabbits, weaned at 20 d of age, were allocated to 2 treatments: T1 (diet including 300 g/kg of non-hydrolysed sorghum) and T2 (diet including 300 g/kg of hydrolysed sorghum by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2). Rabbits of group T2 did not have significantly different (<em>P</em>>0.05) feed intake compared to those in T1. Carcass traits were also not significantly different (<em>P</em>>0.05) between the 2 groups. The pH, water-holding capacity, colour and cooking loss of the longissimus lumborum were not different (<em>P</em>>0.05) between treatments, whereas the pH of the rabbits biceps femoris was higher in T2 (6.21; <em>P</em><0.05) than in T1 (6.14). Meat hardness and gumminess in T2 were lower (<em>P</em><0.05) in comparison to meat from T1. Thus, sorghum hydrolysed by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2 contributed to a better rabbit meat texture.</p>
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Adeyemi KD, Shittu RM, Sabow AB, Karim R, Sazili AQ. Myofibrillar Protein, Lipid and Myoglobin Oxidation, Antioxidant Profile, Physicochemical and Sensory Properties ofCaprine longissimus thoracisduringPostmortemConditioning. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13076] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Kazeem Dauda Adeyemi
- Faculty of Agriculture, Department of Animal Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Department of Animal Production; University of Ilorin; Ilorin PMB 1515 Nigeria
| | - Rafiat Morolayo Shittu
- Faculty of Food Science and Technology, Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Azad Behnan Sabow
- Faculty of Agriculture, Department of Animal Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Department of Animal Resource; University of Salahaddin; Erbil Kurdistan Region Iraq
| | - Roselina Karim
- Faculty of Food Science and Technology, Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Awis Qurni Sazili
- Faculty of Agriculture, Department of Animal Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Halal Products Research Institute; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Laboratory of Animal Production; Institute of Tropical Agriculture, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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11
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Adeyemi KD, Shittu RM, Sabow AB, Abubakar AA, Karim R, Karsani SA, Sazili AQ. Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2016; 58:23. [PMID: 27307997 PMCID: PMC4908769 DOI: 10.1186/s40781-016-0105-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2015] [Accepted: 05/07/2016] [Indexed: 01/16/2023]
Abstract
BACKGROUND The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. METHODS Twenty Boer bucks (9-10 months old, body weight of 36.9 ± 0.725 kg) were slaughtered and the carcasses were subjected to chill storage (4 ± 0.5 °C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. RESULTS Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P < 0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P < 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. CONCLUSION The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.
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Affiliation(s)
- Kazeem D Adeyemi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Department of Animal Production, University of Ilorin, PMB 1515 Ilorin, Nigeria
| | - Rafiat M Shittu
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Azad B Sabow
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region Iraq
| | - Ahmed A Abubakar
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Saiful A Karsani
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Awis Q Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
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Tian X, Wu W, Yu Q, Hou M, Jia F, Li X, Dai R. Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.013] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Kozioł K, Pałka S, Migdał Ł, Derewicka O, Kmiecik M, Maj D, Bieniek J. Analysis of the texture of rabbit meat subjected
to different means of heat treatment. ROCZNIKI NAUKOWE POLSKIEGO TOWARZYSTWA ZOOTECHNICZNEGO 2016. [DOI: 10.5604/01.3001.0013.6979] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to examine the influence of different types of heat treatment on the shear force and texture profile analysis (TPA) of rabbit meat. The research material was meat samples from 22 Blanc de Termonde rabbits. Two samples from the right loin (m. longissimus lumborum) were collected. The first sample was vacuum-packed in a plastic bag and frozen for 72 h at –18 °C; after thawing the samples were immersed in a water bath and boiled for 40 min at 80 °C. The second sample was placed in a plastic frozen-storage bag and frozen for 72 h at –18 °C; after thawing the samples were roasted at 180 °� � � � � � � � � � � � � � C to an internal temperature of 78 °� C. Shear force, hardness, springiness, cohesiveness and chewiness were measured. Significant differences in hardness, cohesiveness and chewiness were found depending on the type of heat treatment. The hardness of the boiled meat was 32% higher than that of the roasted meat, cohesiveness 10% higher, and chewiness 39% higher than in the case of the roasted meat.
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Affiliation(s)
- Konrad Kozioł
- University of Agriculture in Krakow Department of Genetics and Methods for Improvement of Animals
| | - Sylwia Pałka
- University of Agriculture in Krakow Department of Genetics and Methods for Improvement of Animals
| | - Łukasz Migdał
- University of Agriculture in Krakow Department of Genetics and Methods for Improvement of Animals
| | - Olga Derewicka
- University of Agriculture in Krakow Department of Genetics and Methods for Improvement of Animals
| | - Michał Kmiecik
- University of Agriculture in Krakow Department of Genetics and Methods for Improvement of Animals
| | - Dorota Maj
- University of Agriculture in Krakow Department of Genetics and Methods for Improvement of Animals
| | - Józef Bieniek
- University of Agriculture in Krakow Department of Genetics and Methods for Improvement of Animals
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Sabow AB, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Ab Kadir MZA, Nakyinsige K, Kaka U, Adeyemi KD. Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat. Anim Sci J 2016; 87:816-26. [PMID: 26890722 DOI: 10.1111/asj.12496] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 06/03/2015] [Accepted: 06/08/2015] [Indexed: 11/29/2022]
Abstract
Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P < 0.05) and lower (P < 0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico-chemical properties of goat meat.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Awis Qurni Sazili
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Zeiad Amjad Aghwan
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Department of Animal Science, College of Agriculture, University of Mosul, Mosul, Iraq
| | - Idrus Zulkifli
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Veterinary, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Centre for Electromagnetic and Lighting Protection Research (CELP), Selangor, Malaysia
| | - Khadijah Nakyinsige
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Food Science and Nutrition, Islamic University, Mbale, Uganda
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Selangor, Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Animal Production, University of Ilorin, Ilorin, Nigeria
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15
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Kim HK, Lee SH, Ryu YC. Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus. Korean J Food Sci Anim Resour 2016; 35:533-40. [PMID: 26761876 PMCID: PMC4662137 DOI: 10.5851/kosfa.2015.35.4.533] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 07/23/2015] [Accepted: 07/23/2015] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm3) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.
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Affiliation(s)
- Ho-Kyoung Kim
- Department of Culinary & Food Service Management, Sejong University, Seoul 143-747, Korea
| | - Sang-Hoon Lee
- Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University, Seoul 120-750, Korea
| | - Youn-Chul Ryu
- Division of Biotechnology, College of Applied Life Sciences, Jeju National University, Jeju 690-756, Korea
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Adeyemi KD, Sabow AB, Shittu RM, Karim R, Karsani SA, Sazili AQ. Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1114974] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Sabow AB, Sazili AQ, Zulkifli I, Goh YM, Ab Kadir MZA, Adeyemi KD. Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter. Anim Sci J 2015. [PMID: 26208249 DOI: 10.1111/asj.12385] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Idrus Zulkifli
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, 43400 UPM Serdang, Selangor, Malaysia.,Centre for Electromagnetic and Lightning Protection Research (CELP), Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Production, University of Ilorin, Ilorin, Nigeria
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Nakyinsige K, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Abu Bakar F, Sarah SA. Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Sci 2015; 108:125-31. [PMID: 26115345 DOI: 10.1016/j.meatsci.2015.05.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 05/14/2015] [Accepted: 05/22/2015] [Indexed: 12/16/2022]
Abstract
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.
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Affiliation(s)
- K Nakyinsige
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University In Uganda, 2555 Mbale, Uganda
| | - A Q Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Z A Aghwan
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, University of Mosul, Mosul, Iraq
| | - I Zulkifli
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Y M Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - F Abu Bakar
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - S A Sarah
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Soltanizadeh N, Kadivar M. Nanomechanical Characteristics of Meat and Its Constituents Postmortem: A Review. Crit Rev Food Sci Nutr 2014; 54:1117-39. [DOI: 10.1080/10408398.2011.627518] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1145-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Shin HG, Choi YM, Kim HK, Ryu YC, Lee SH, Kim BC. Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.08.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate. Meat Sci 2008; 78:375-80. [DOI: 10.1016/j.meatsci.2007.07.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2006] [Revised: 06/08/2007] [Accepted: 07/02/2007] [Indexed: 11/19/2022]
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23
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Comparison of texture and biochemical characteristics of three rabbit lines selected for litter size or growth rate. Meat Sci 2006; 73:687-92. [DOI: 10.1016/j.meatsci.2006.03.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2005] [Revised: 02/17/2006] [Accepted: 03/18/2006] [Indexed: 11/17/2022]
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