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da Silva JL, Vieira BS, Carvalho FT, Carvalho RCT, Figueiredo EEDS. Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis. Animals (Basel) 2022; 12:2902. [PMID: 36359027 PMCID: PMC9657669 DOI: 10.3390/ani12212902] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/09/2022] [Accepted: 10/17/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies.
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Affiliation(s)
- Jorge Luiz da Silva
- Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Cuiabá 78106-970, Brazil
| | - Bruno Serpa Vieira
- Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Alta Floresta 78106-970, Brazil
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Khalid W, Arshad MS, Yasin M, Imran A, Ahmad MH. Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1963274] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Safety Group, Nuclear Institute for Agriculture and Biology, Pakistan Atomic Energy Commission, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
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3
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Dini H, Fallah AA, Bonyadian M, Abbasvali M, Soleimani M. Effect of edible composite film based on chitosan and cumin essential oil-loaded nanoemulsion combined with low-dose gamma irradiation on microbiological safety and quality of beef loins during refrigerated storage. Int J Biol Macromol 2020; 164:1501-1509. [PMID: 32750471 DOI: 10.1016/j.ijbiomac.2020.07.215] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 07/21/2020] [Accepted: 07/26/2020] [Indexed: 11/15/2022]
Abstract
This research was conducted to assess the combined effect of chitosan (Ch) film containing cumin essential oil nanoemulsion (CNE) and low-dose gamma irradiation (GI) at 2.5 kGy on microbiological safety and quality of beef loins during 21 days of chilled storage. The growth of mesophilic and psychrophilic bacteria, Enterobacteriaceae, and lactic acid bacteria were retarded in all treated groups (Ch, GI, Ch + CNE, Ch + GI, and Ch + CNE + GI groups) compared to control group during storage time. The treatments also slowed down the increasing level of total volatile basic nitrogen and pH during storage, while irradiation increased the levels of thiobarbituric acid reactive substances and protein carbonyls in beef loins. All treatments except Ch were effective to control the growth of inoculated pathogenic bacteria, including Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium, in loin samples. The combination of Ch + CNE + GI was the most effective treatment to control the population of microbial flora and inoculated pathogens, slow down some physicochemical changes, and enhance the storage life of beef loins. As a result, the combination of active chitosan film and low-dose gamma irradiation can ensure microbiological safety and is suggested for long time preservation of beef during chilled storage.
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Affiliation(s)
- Hossein Dini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Aziz A Fallah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
| | - Mojtaba Bonyadian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Maryam Abbasvali
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Mohammad Soleimani
- Department of Microbiology, Faculty of Medicine and Medical Biotechnology Research Center, AJA University of Medical Sciences, Tehran, Iran
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4
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Shi F, Zhao H, Song H, Guo W, Wang L, Cui X, Zhang W, Li S. Effects of electron-beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage. Food Sci Nutr 2020; 8:114-123. [PMID: 31993138 PMCID: PMC6977504 DOI: 10.1002/fsn3.1277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 10/06/2019] [Accepted: 10/09/2019] [Indexed: 11/06/2022] Open
Abstract
As a nonthermal sterilization technology, electron-beam irradiation (EBI) has attracted great interests for microbial inactivation in food preservation. In this study, the inactivation of inoculated Listeria innocua, natural microbiota, and quality of fresh noodles treated by EBI during refrigerated storage were evaluated. Results showed that the initial L. innocua population (6.38 log CFU/g) was significantly reduced to an undetectable level by treatment with 3.0 kGy EBI. Moreover, treatment with 3 kGy EBI significantly reduced the initial total bacteria counts and fungal counts (mold and yeast) from 5.66 and 3.15 log CFU/g to 2.90 and 2.11 log CFU/g, respectively. However, along with the storage process, the inoculated L. innocua and natural microbiota were recovered resulting in the increased populations of the spoilage microorganisms. Increasing the dose of EBI to 4.0 kGy or 5.0 kGy, the L. innocua population was inhibited to the undetectable level and the microbiological quality of the fresh noodles was kept in the acceptable level during the 28 day storage. In addition, changes of the physicochemical indicators including pH value, color, cooking characteristics, texture, and sensory of fresh noodles treated with EBI were delayed during storage. These results reveal that EBI treatment can improve the microbiological safety and shelf life of fresh noodles without impairing quality.
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Affiliation(s)
- Feifei Shi
- Department of Food and Biological EngineeringBeijing Vocational College of AgricultureBeijingChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Hongwei Zhao
- Qingdao University of Science and TechnologyQingdaoChina
- Shandong Provincial Key Laboratory of Biochemical EngineeringQingdaoChina
| | - Hongbo Song
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Weiling Guo
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Li Wang
- Department of Food and Biological EngineeringBeijing Vocational College of AgricultureBeijingChina
| | - Xiaorui Cui
- Department of Food and Biological EngineeringBeijing Vocational College of AgricultureBeijingChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | | | - Shurong Li
- Department of Food and Biological EngineeringBeijing Vocational College of AgricultureBeijingChina
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5
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Cheng S, Wang N, Zhang J, Brennan C, Guan W, Wang Z. The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef (
M. longissimus Dorsi
) during cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shuzhen Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
| | - Ning Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry UniversityYangling, 712100 People's Republic of China
| | - Jie Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
| | - Charles Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincoln, 85084 New Zealand
| | - Wenqiang Guan
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
- College of Biotechnology and Food Science, Tianjin University of CommerceTianjin, 300134 People's Republic of China
| | - Zhidong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
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6
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An KA, Arshad MS, Jo Y, Chung N, Kwon JH. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage. J Food Sci 2017; 82:865-872. [PMID: 28267865 DOI: 10.1111/1750-3841.13671] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 12/26/2016] [Accepted: 02/01/2017] [Indexed: 11/29/2022]
Abstract
This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L* , a* , and b* showed significant differences with respect to different doses and storage intervals; a* and b* did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.
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Affiliation(s)
- Kyung-A An
- Hazardous Substances Analysis Div., Daegu Regional Food and Drug Administration, Daegu, 704-940, Korea.,School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Korea
| | - Muhammad Sajid Arshad
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea.,Inst. of Home and Food Sciences, Government College Univ., Faisalabad, 36000, Pakistan
| | - Yunhee Jo
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Namhyeok Chung
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
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7
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Kim HJ, Kang M, Yong HI, Bae YS, Jung S, Jo C. Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:596-602. [PMID: 25049828 PMCID: PMC4093387 DOI: 10.5713/ajas.2012.12580] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2012] [Revised: 12/17/2012] [Accepted: 12/11/2012] [Indexed: 11/29/2022]
Abstract
To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared pork jerky samples (control and samples with 0.5% and 1.0% leek extract) with EB technology at doses of 0, 1, 2, and 4 kGy, stored them for 2 months at 25°C, and analyzed them. Water activity was 0.73 to 0.77 in non-irradiated samples, and no significant difference in the water activity was observed between the samples treated with leek and the control. The total aerobic bacterial count was significantly decreased with an increase in the irradiation dose and leek extract addition when compared to that of the control (4.54±0.05 log CFU/g). Further, the Hunter color values (L*, a*, and b*) were found to be significantly decreased following leek extract addition and EB irradiation. However, the color values, especially the a* value of the irradiated samples significantly increased during storage. Notably, increasing the EB irradiation dose enhanced the peroxide value. Sensory evaluation revealed that irradiation decreased flavor and overall acceptability. Our findings suggest the use of EB irradiation in combination with leek extract to improve the microbiological safety of pork jerky. However, in order to meet market requirements, novel methods to enhance the sensory quality of pork jerky are warranted.
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Affiliation(s)
- Hyun-Joo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Mingu Kang
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Hae In Yong
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Young Sik Bae
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
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8
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Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor. Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2014.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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10
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Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:360732. [PMID: 26904596 PMCID: PMC4745499 DOI: 10.1155/2013/360732] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Accepted: 04/22/2013] [Indexed: 11/18/2022]
Abstract
Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at 4°C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding (P < 0.05) irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect (P > 0.05) as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.
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11
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Choi SM, Choi JH, Choi YS, Kim HW, Kim HY, Lee MA, Hwang KE, Lee JW, Kim CJ. Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.5.649] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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12
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Xiao S, Zhang WG, Lee EJ, Ma CW, Ahn DU. Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage. Poult Sci 2011; 90:1348-57. [PMID: 21597078 DOI: 10.3382/ps.2010-01244] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitamin E + 200 mg/kg of butylated hydroxyanisole (BHA)] and fed for 2 wk. After slaughter, thigh meats were separated, ground, packaged in either oxygen-permeable or oxygen-impermeable vacuum bags, and irradiated at 0 or 3 kGy. Lipid oxidation (TBA-reactive substances), protein oxidation (carbonyl), and color of the meat were measured at 1, 4, and 7 d of refrigerated storage. The lipid and protein oxidation of thigh meats from birds fed the diet supplemented with antioxidants (vitamin E + BHA) was significantly lower than the lipid and protein oxidation of birds fed the control diet, whereas the lipid and protein oxidation of broilers fed the oxidized oil diet was higher than that of birds fed the control diet. Vacuum packaging slowed, but irradiation accelerated, the lipid and protein oxidation of thigh meat during storage. Dietary antioxidants (vitamin E + BHA) and irradiation treatments showed a stronger effect on lipid oxidation than on protein oxidation. A significant correlation between lipid and protein oxidation in meat was found during storage. Dietary supplementation of vitamin E + BHA and the irradiation treatment increased the lightness and redness of thigh meat, respectively. It is suggested that appropriate use of dietary antioxidants in combination with packaging could be effective in minimizing oxidative changes in irradiated raw chicken thigh meat.
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Affiliation(s)
- S Xiao
- Department of Animal Science, Iowa State University, Ames, IA, USA
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13
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Dose-dependent changes of chemical attributes in irradiated sausages. Meat Sci 2011; 88:184-8. [DOI: 10.1016/j.meatsci.2010.12.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2010] [Revised: 12/11/2010] [Accepted: 12/14/2010] [Indexed: 11/20/2022]
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14
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Park JG, Park JN, Han IJ, Song BS, Kim JH, Yoon YH, Byun MW, Park KS, Lee JW. Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.2.200] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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15
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Fallah AA, Siavash Saei-Dehkordi S, Rahnama M. Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.04.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Mohamed HMH, Mansour HA, Farag MDEDH. The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Sci 2010; 87:33-9. [PMID: 20855173 DOI: 10.1016/j.meatsci.2010.06.026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2010] [Revised: 05/04/2010] [Accepted: 06/07/2010] [Indexed: 11/16/2022]
Abstract
Ground Longissimus dorsi of beef were treated with herbal extracts of marjoram, rosemary and sage at concentration of 0.04% (v/w), radiation (2 or 4.5 kGy) or their combination. Treated samples were stored at 5°C and analyzed periodically for thiobarbituric acid reactive substances (TBARS), sensory characteristics and psychrotrophic bacterial counts during storage for 41 and 48 days for samples treated at 2 and 4.5 kGy respectively. Results demonstrated a significant benefit of the addition of herbal extracts to the ground beef prior to irradiation. All three extracts significantly (P<0.05) lowered the TBARS values and off-odor scores and significantly (P<0.05) increased color and acceptability scores in all samples with marjoram being the most effective. The combination treatment with herbal extracts plus irradiation resulted in extension of the shelf life of samples treated with 2 kGy by one week and samples treated with 4.5 kGy by two weeks, over that treated with irradiation alone. In conclusion, the addition of herbal extracts can minimize lipid oxidation, improve color and decrease off-odor production in irradiated ground beef.
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Affiliation(s)
- Hussein M H Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
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17
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Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving functional value of meat products. Meat Sci 2010; 86:15-31. [PMID: 20537806 DOI: 10.1016/j.meatsci.2010.04.018] [Citation(s) in RCA: 307] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Revised: 04/05/2010] [Accepted: 04/09/2010] [Indexed: 01/25/2023]
Abstract
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
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Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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18
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19
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Ismail HA, Lee EJ, Ko KY, Paik HD, Ahn DU. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef. J Food Sci 2009; 74:C25-32. [PMID: 19200082 DOI: 10.1111/j.1750-3841.2008.00991.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Four antioxidant treatments (none, 0.05% ascorbic acid, 0.01%alpha-tocopherol + 0.01% sesamol, and 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol) were applied to ground beef using either mixing or spraying method. The meat samples were placed on Styrofoam trays, irradiated at 0 or 2.5 kGy, and then stored for 7 d at 4 degrees C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP), and carbon monoxide (CO) production were determined at 0, 3, and 7 d of storage. Irradiation increased lipid oxidation of ground beef with control and ascorbic acid treatments after 3 d of storage. alpha-Tocopherol + sesamol and ascorbic acid +alpha-tocopherol + sesamol treatments were effective in slowing down lipid oxidation in ground beef during storage regardless of application methods, but mixing was better than the spraying method. Irradiation lowered L*-value and a*-value of ground beef. Storage had no effect on lightness but redness decreased with storage. Ascorbic acid was the most effective in maintaining redness of ground beef followed by ascorbic acid +alpha-tocopherol + sesamol. Irradiation and storage reduced the b*-value of ground beef. Irradiation lowered ORP of ground beef regardless of antioxidants application methods, but ORP was lower in beef with mixing than spraying method. Beef sprayed with antioxidants produced more hydrocarbons and alcohols than the mixing application, but ascorbic acid +alpha-tocopherol + sesamol treatment was effective in reducing the amount of volatiles produced by irradiation. Therefore, mixing was better than the spraying method in preventing lipid oxidation and maintaining color of irradiated ground beef.
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Affiliation(s)
- H A Ismail
- Dept. of Animal Science, Iowa State Univ., Ames, 50011-3150, USA
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20
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Al-Bachir M, Zeinou R. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat. Meat Sci 2009; 82:119-24. [DOI: 10.1016/j.meatsci.2008.12.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2008] [Revised: 11/26/2008] [Accepted: 12/31/2008] [Indexed: 10/21/2022]
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21
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Sinanoglou VJ, Konteles S, Batrinou A, Mantis F, Sflomos K. Effects of gamma radiation on microbiological status, fatty acid composition, and color of vacuum-packaged cold-stored fresh pork meat. J Food Prot 2009; 72:556-63. [PMID: 19343944 DOI: 10.4315/0362-028x-72.3.556] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pork meat samples were inoculated with high or low levels (10(6) or 10(3) CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to gamma radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 +/- 1 degrees C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes omega-6/omega-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1omega-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.
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Affiliation(s)
- Vassilia J Sinanoglou
- Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos, 12210 Egaleo, Greece.
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Brewer M. Irradiation effects on meat flavor: A review. Meat Sci 2009; 81:1-14. [DOI: 10.1016/j.meatsci.2008.07.011] [Citation(s) in RCA: 142] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2008] [Accepted: 07/10/2008] [Indexed: 11/30/2022]
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