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Kowalczyk M, Domaradzki P, Skałecki P, Kaliniak-Dziura A, Stanek P, Teter A, Grenda T, Florek M. Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means. Meat Sci 2024; 216:109551. [PMID: 38852287 DOI: 10.1016/j.meatsci.2024.109551] [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: 01/25/2024] [Revised: 04/25/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers - polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film. The samples stored in NAT/PLA had significantly lower purge loss than the control samples and the lowest expressible water amount after 14 and 21 days. Following blooming, the most favourable colour was shown in steaks stored in NAT/MBI, with the highest values for the L*, a* and C* parameters and the R630/580 ratio, a high proportion of oxymyoglobin, and the lowest share of metmyoglobin. All steaks, regardless of the type of packaging material, had acceptable tenderness and were stable in terms of lipid oxidation.
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Affiliation(s)
- Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Anna Teter
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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Wang T, Jin Y, Zhang X, Yang N, Xu X. Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage. Foods 2024; 13:1205. [PMID: 38672878 PMCID: PMC11049412 DOI: 10.3390/foods13081205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/04/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
Fresh pork tenderloin was stored at -3 °C under different static magnetic fields (SMF) of 0, 4, and 10 mT (control, MF-4, and MF-10) to investigate their physicochemical properties changes during storage of 8 days. The initial equilibrium temperature of the samples stored with 4 mT MF was found to be -2.3 °C, which was slightly lower (0.3 °C) than that the control value. The super-chilling phenomenon on the pork was then observed, as the samples stored under the magnetic field did not freeze throughout storage period, but the control experienced a sudden change in temperature after 138 h and then froze. The preservation effect of MF-4 on meat quality was the best in all treatment groups. MF-4 achieved a higher water-retention rate, with drip and cook losses of 6.5% and 29.0% lower than the control, respectively. Meanwhile, the MF-4 effectively delayed the color change in the meat during the storage and the texture hardening after cooking, and effectively controlled the growth of the total volatile saline nitrogen content on the samples. In addition, MF-4 delayed the reduction in myofibrillar protein solubility, sulfhydryl content, and emulsification capacity, indicating that this field inhibited the denaturation of myofibrillar protein. This study can be considered as an application reference of magnetic fields during meat storage at a super-chilled temperature.
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Affiliation(s)
- Ting Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (T.W.); (Y.J.); (X.Z.); (X.X.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (T.W.); (Y.J.); (X.Z.); (X.X.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xiao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (T.W.); (Y.J.); (X.Z.); (X.X.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (T.W.); (Y.J.); (X.Z.); (X.X.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (T.W.); (Y.J.); (X.Z.); (X.X.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Kim HJ, Kim HJ, Kim HC, Lee D, Jung HY, Kang T, Jo C. Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis. Curr Res Food Sci 2023; 7:100590. [PMID: 37727874 PMCID: PMC10506101 DOI: 10.1016/j.crfs.2023.100590] [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: 04/25/2023] [Revised: 09/04/2023] [Accepted: 09/07/2023] [Indexed: 09/21/2023] Open
Abstract
Chicken meat spoilage is a significant concern for food safety and quality, and this study aims to predict the spoilage point of chicken breast meat through various attributes and metabolites. Chicken meat was stored in anaerobic packaging at 4 °C for 13 days, and various meat quality attributes (pH, drip loss, color, volatile basic nitrogen [VBN], total aerobic bacteria [TAB], and metabolites) were examined. First, the spoiled point (VBN >20 mg/100 g and/or TAB >7 log CFU/g) of the chicken breast meat was determined. Using univariate and multivariate analyses, twenty-four candidate metabolites were identified. A receiver operating characteristic (ROC) analysis was used to validate the obtained binary logistic regression model using nine metabolites (proline, methionine, glutamate, threonine, acetate, uridine 5'-monophosphate, hypoxanthine, glycine, and glutamine). The results showed a high area under the ROC curve value (0.992). Thus, this study confirmed the predictability of spoilage points in chicken breast meat through these nine metabolites.
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Affiliation(s)
- Hyun-Jun Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hye-Jin Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Dongheon Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hyun Young Jung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Taemin Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
- Institute of Green BioScience and Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea
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4
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Lee HJ, Kwon JA, Kim M, Lee YE, Ryu M, Jo C. Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods. Meat Sci 2023; 199:109137. [PMID: 36812813 DOI: 10.1016/j.meatsci.2023.109137] [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: 10/15/2022] [Revised: 01/19/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023]
Abstract
The effect of supercooling on different beef cuts was evaluated compared with traditional storage methods. Beef striploins and topsides were stored under freezing, refrigeration, or supercooling conditions and their storage ability and quality were analyzed during 28 days of storage. The total aerobic bacteria, pH, and volatile basic nitrogen were higher in the supercooled beef than in the frozen beef, but lower than in the refrigerated one, regardless of the type of cut. In addition, the discoloration of frozen and supercooled beef was slower than that of refrigerated beef. The results in storage stability and color indicate that supercooling can prolong the shelf-life of beef compared to refrigeration due to its temperature characteristic. In addition, supercooling minimized the problems of freezing and refrigeration, including ice crystal formation and enzyme-based deterioration; therefore, the qualities of topside and striploin were less affected. Collectively, these results indicate that supercooling can be a beneficial storage method for extending the shelf-life of different beef cuts.
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Affiliation(s)
- Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea
| | - Jeong A Kwon
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea
| | - Minsu Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea
| | - Yee Eun Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea
| | - Minkyung Ryu
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea.
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5
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Kumar SA, Kim HJ, Jayasena DD, Jo C. On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes. Food Sci Anim Resour 2023; 43:197-219. [PMID: 36909860 PMCID: PMC9998196 DOI: 10.5851/kosfa.2023.e5] [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: 11/09/2022] [Revised: 01/20/2023] [Accepted: 01/25/2023] [Indexed: 03/08/2023] Open
Abstract
Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.
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Affiliation(s)
- Sethukali Anand Kumar
- Department of Animal Science, Faculty of Agriculture, University of Jaffna, Kilinochchi 41000, Sri Lanka.,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Hye-Jin Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Dinesh Darshaka Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University of Sri Lanka, Badulla 90000, Sri Lanka
| | - 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.,Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, West Java 45363, Indonesia
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6
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Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage. Foods 2022; 11:foods11243977. [PMID: 36553719 PMCID: PMC9777949 DOI: 10.3390/foods11243977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/17/2022] [Accepted: 12/02/2022] [Indexed: 12/14/2022] Open
Abstract
This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.5, one, three, and six months at −18 °C and −60 °C. The results showed that the drip loss of all samples was not significantly different (p > 0.05). However, the liquid holding capacity of EC and E was significantly higher than that of O (p < 0.05). Additionally, the microstructures of meat analogs of E and EC were smaller with denser pore sizes than O. This explains the significantly lower hardness of E and EC compared to O (p < 0.05). Overall, E showed superior physiochemical and sensory quality. During the storage, the stability of chemical properties, such as volatile basic nitrogen and thiobarbituric acid reactive substances, showed no significant changes (p > 0.05). Moreover, the microbial studies (total viable counts and Escherichia coli count) suggested that meat analogs did not deteriorate during the preparation and storage. Thus, this study suggests that emulsion-type fat replacers influence meat analogs’ physicochemical and sensorial properties. However, these properties are not influenced by the storage temperature and duration.
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7
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Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System. Foods 2022; 11:foods11111539. [PMID: 35681287 PMCID: PMC9180027 DOI: 10.3390/foods11111539] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/21/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at −1 °C, and 10 weeks at −2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.
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Kim HJ, Kim HJ, Kim KW, Lee J, Lee SH, Lee SS, Choi BH, Shin DJ, Jeon KH, Choi JY, Jang A. Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C. Food Sci Anim Resour 2022; 42:517-535. [PMID: 35611072 PMCID: PMC9108953 DOI: 10.5851/kosfa.2022.e21] [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: 03/02/2022] [Revised: 04/13/2022] [Accepted: 04/13/2022] [Indexed: 11/06/2022] Open
Abstract
The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.
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Affiliation(s)
- Hye-Jin Kim
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National
Institute of Animal Science, Pyeongchang 25342, Korea
| | - Kwan-Woo Kim
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Jinwook Lee
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Sang-Hoon Lee
- Grassland and Forages Division, National
Institute of Animal Science, Rural Development Administration,
Cheonan 30801, Korea
| | - Sung-Soo Lee
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Bong-Hwan Choi
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Ki-Hong Jeon
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Jin-Young Choi
- Department of Division of Food Science and
Culinary Arts, Shinhan University, Uijeongbu 11644,
Korea
| | - Aera Jang
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
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9
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Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of Russian sturgeon (Acipenser gueldenstaedti). Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108610] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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10
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Effect of pepper ( Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:179-191. [PMID: 35068562 PMCID: PMC8758852 DOI: 10.1007/s13197-021-04998-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023]
Abstract
In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty was evaluated. Furthermore, kinetics models were employed to calculate the lipid oxidation induction period and microbial growth lag time. GC-MS analysis revealed that the major chemical components in ZBMEO included linalool, limonene, and sabinene. Results of the storage experiment indicated that ZBMEO had a good inhibition effect on lipid and protein oxidation, microbial growth, and formation of TVB-N, as well as slowed down the rate of change in color and pH during the 12 days storage time of rabbit meat. The models showed that adding ZBMEO could delay the lipid oxidation induction period, and extend the microbial growth lag time. Overall data showed that ZBMEO is a promising natural additive to maintain the quality of rabbit meat patty.
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Khaled AY, Parrish CA, Adedeji A. Emerging nondestructive approaches for meat quality and safety evaluation-A review. Compr Rev Food Sci Food Saf 2021; 20:3438-3463. [PMID: 34151512 DOI: 10.1111/1541-4337.12781] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 03/29/2021] [Accepted: 05/11/2021] [Indexed: 11/28/2022]
Abstract
Meat is one of the most consumed agro-products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used methods for monitoring meat quality attributes: subjective sensory evaluation and chemical/instrumentation tests. However, these methods are labor-intensive, time-consuming, and destructive. To overcome the shortfalls of these conventional approaches, several researchers have developed fast and nondestructive techniques. Recently, electronic nose (e-nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation. However, most of the studies on the application of these novel technologies are still in the preliminary stages and are carried out in isolation, often without comprehensive information on the most suitable approach. This lack of cohesive information on the strength and shortcomings of each technique could impact their application and commercialization for the detection of important meat attributes such as pH, marbling, or microbial spoilage. Here, we provide a comprehensive review of recent nondestructive technologies (e-nose, CV, spectroscopy, HSI, and MSI), as well as their applications and limitations in the detection and evaluation of meat quality and safety issues, such as contamination, adulteration, and quality classification. A discussion is also included on the challenges and future outlooks of the respective technologies and their various applications.
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Affiliation(s)
- Alfadhl Y Khaled
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Chadwick A Parrish
- Department of Electrical and Computer Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Akinbode Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
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12
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Najar-Villarreal F, Boyle EAE, Vahl CI, Kang Q, Houser TA, Gonzalez JM, Amamcharla J, Vega D, Kastner JJ, Cox MK. Correlation of Bioelectrical Impedance With Freshness Quality Attributes of Beef Longissimus Lumborum Steaks. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The quality attributes of beef longissimus lumborum during 15 d of retail display were assessed using surface bioelectrical impedance analysis (S-BIA) and internal bioelectrical impedance analysis (I-BIA). Beef loins (N = 18) were obtained from 3 commercial processors with 3 postmortem (PM) ages (27, 34, and 37 d). Loins were fabricated into twelve 2.54-cm-thick steaks, subdivided into 6 consecutively cut pairs, and randomly assigned to one of 6 display days (DD): 0, 3, 6, 9, 12, or 15. Steaks were assessed for S-BIA and I-BIA. Three locations were analyzed within each steak: top, middle, and bottom. Microbiological analysis, BIA, pH, instrumental color, proximate composition, and lipid oxidation were measured. There was a location × PM day × DD interaction (P < 0.05) for longissimus lumborum steaks for S-BIA. Among all 3 locations, steaks aged 27 d had higher (P < 0.05) S-BIA values on day 9 and 12 than steaks aged 34 and 37 d. There were no location × PM day × DD or two-way interactions (P > 0.05) for I-BIA. Display day affected (P < 0.05) all instrumental color data regardless of PM aging times. Among all PM aging times, steaks aged 27 d were 13% and 7% higher for a* and b* , respectively, compared with 34 and 37 d PM. There was a PM day × DD interaction (P < 0.05) for aerobic plate counts (APC). From day 0 and 9 of display, APC of steaks aged 27 d PM were 1 to 2.0 log colony-forming units/cm 2 lower than steaks aged 34 and 37 d. Quality attributes, including a*, b* , APC, and thiobarbituric acid reactive substances, were correlated (r = 0.70, − 0.64, − 0.56, and 0.69, respectively) with S-BIA. Overall, BIA values increased on aerobically packaged longissimus lumborum steaks and were correlated with various freshness quality parameters.
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Affiliation(s)
| | | | | | - Qing Kang
- Kansas State Universtity Department of Statistics
| | | | | | | | - Daniel Vega
- Kansas State University Department of Animal Sciences and Industry
| | - Justin J. Kastner
- Kansas State Universtity Department of Diagnostic Medicine/Pathobiology
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13
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Huh S, Kim HJ, Lee S, Cho J, Jang A, Bae J. Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness. SENSORS 2021; 21:s21031001. [PMID: 33540678 PMCID: PMC7867294 DOI: 10.3390/s21031001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/21/2021] [Accepted: 01/26/2021] [Indexed: 01/29/2023]
Abstract
This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic plate count (APC), 2-thiobarbituric acid reactive substances (TBARS), and composition analysis (crude fat, crude protein, and moisture) values of the microbiological detection to represent the correlation between EIS and meat freshness. The EIS and images of meat are combined to predict the freshness with the Adaboost classification and gradient boosting regression algorithms. As a result, when the elapsed time of beef storage for 48 h is classified into three classes, the time prediction accuracy is up to 85% compared to prediction accuracy of 56.7% when only images are used without EIS information. Significantly, the relative standard deviation (RSD) of APC and TBARS value predictions with EIS and images datum achieves 0.890 and 0.678, respectively.
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Affiliation(s)
- Sooin Huh
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
| | - Hye-Jin Kim
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
| | - Seungah Lee
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
| | - Jinwoo Cho
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
| | - Aera Jang
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
- Correspondence: (A.J.); (J.B.)
| | - Joonsung Bae
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
- Correspondence: (A.J.); (J.B.)
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14
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Correlations between the levels of the bioactive compounds and quality traits in beef loin and round during cold storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107491] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Cho S, Lee W, Seol KH, Kim Y, Kang SM, Seo H, Jung Y, Kim J, Ba HV. Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1 + Grade Hanwoo Beef Loins. Food Sci Anim Resour 2020; 40:497-511. [PMID: 32734259 PMCID: PMC7372990 DOI: 10.5851/kosfa.2020.e17] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 02/14/2020] [Accepted: 02/18/2020] [Indexed: 12/03/2022] Open
Abstract
This study aimed at comparing the storage stability, fatty acids profile,
volatile flavor compounds and eating quality of Hanwoo beef longissimus
thoracis (LT) muscles between two marbling morphological groups
(fineness and coarseness). The 1+ grade Hanwoo LT muscles were
measured for marbling fleck morphology at the 13th thoracic vertebrae
location by using computerized image analysis. Results reveal that both marbling
groups had similar proximate composition (protein, fat, moisture and collagen),
color and technological quality traits (p>0.05). However, the coarse
marbling group presented greater C18:2n6 and polyunsaturated fatty acids
contents compared to the fine marbling group (p<0.05). Furthermore, the
fine marbling group presented lower volatile basic nitrogen (VBN) and
2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse
marbling group after 14 d storage (p<0.05). Also, higher amounts of
C18:2n6 oxidation-derived volatile compounds such as hexanal and
3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term
of sensory aspects, the finely-marbled group received higher scores of flavor
and taste compared to the coarse marbling group (p<0.05). Overall, the
marbling flecks morphology partially showed its effects on the storage
stability, fatty acids profile and eating quality of the 1+
grade Hanwoo beef LT muscle.
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Affiliation(s)
- Soohyun Cho
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Wangyeol Lee
- Research & Development Division, Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Kuk-Hwan Seol
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Yunseok Kim
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Sun Moon Kang
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Hyunwoo Seo
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Younbok Jung
- Research & Development Division, Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Jinhyoung Kim
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Hoa Van Ba
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
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