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Kim S, Kim G, Moon C, Ko K, Choi Y, Choe J, Ryu Y. Effects of Aging Methods and Periods on Quality Characteristics of Beef. Food Sci Anim Resour 2022; 42:953-967. [PMID: 36415581 PMCID: PMC9647182 DOI: 10.5851/kosfa.2022.e63] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/11/2022] [Accepted: 10/11/2022] [Indexed: 09/10/2023] Open
Abstract
The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4°C refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2°C-4°C with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.
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Affiliation(s)
- SolJi Kim
- Division of Biotechnology, SARI, Jeju
National University, Jeju 63243, Korea
| | - GwangHeun Kim
- Division of Biotechnology, SARI, Jeju
National University, Jeju 63243, Korea
| | - Chan Moon
- Division of Biotechnology, SARI, Jeju
National University, Jeju 63243, Korea
| | - KyoungBo Ko
- Division of Biotechnology, SARI, Jeju
National University, Jeju 63243, Korea
| | - YoungMin Choi
- Department of Animal Sciences, Kyungpook
National University, Sangju 37224, Korea
| | - JeeHwan Choe
- Major of Beef Science, Department of
Livestock, Korea National University of Agriculture and
Fisheries, Jeonju 54874, Korea
| | - YounChul Ryu
- Division of Biotechnology, SARI, Jeju
National University, Jeju 63243, Korea
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2
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Bischof G, Witte F, Terjung N, Heinz V, Juadjur A, Gibis M. Metabolic, proteomic and microbial changes postmortem and during beef aging. Crit Rev Food Sci Nutr 2022; 64:1076-1109. [PMID: 36004604 DOI: 10.1080/10408398.2022.2113362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as tenderness, taste and flavor. This review will also focus on the different aging types (wet- and dry-aging), the aging or postmortem time of beef and their effect on the proteome and metabolome of beef. The Ca2+ homeostasis and adenosine 5'-triphosphate breakdown are the main reactions in the pre-rigor phase. After rigor mortis, the enzymatic degradation of connective tissues and breakdown of energy metabolism dominate molecular changes in beef. Important metabolic processes leading to the formation of saccharides, nucleotides, organic acids (e.g. lactic acid), creatine and fatty acids are considered in this context as possible flavor precursors or formers of beef flavor and taste. Flavor precursors are substrates for lipid oxidation, Strecker degradation and Maillard reaction during cooking or roasting. The findings presented should serve as a basis for a better understanding of beef aging and its molecular effects and are intended to contribute to meeting the challenges of improving beef quality.
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Affiliation(s)
- Greta Bischof
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Franziska Witte
- Product Innovation, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Nino Terjung
- Product Innovation, DIL Technology GmbH, Quakenbrück, Germany
| | - Volker Heinz
- Research Directorate, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Andreas Juadjur
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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3
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Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A, Vo DVN, Prabhakar S. Techniques and modeling of polyphenol extraction from food: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2021; 19:3409-3443. [PMID: 33753968 PMCID: PMC7968578 DOI: 10.1007/s10311-021-01217-8] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 03/04/2021] [Indexed: 05/18/2023]
Abstract
There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.
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Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, India
| | - Ashish Kapoor
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Dai-Viet N. Vo
- Center of Excellence for Green Energy and Environmental Nanomaterials (CE@GrEEN), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Sivaraman Prabhakar
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
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Kilgannon AK, Holman BWB, Frank DC, Mawson AJ, Collins D, Hopkins DL. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes. Meat Sci 2020; 168:108193. [PMID: 32474364 DOI: 10.1016/j.meatsci.2020.108193] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 04/27/2020] [Accepted: 05/13/2020] [Indexed: 11/17/2022]
Abstract
Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavour intensity, flavour liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality.
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Affiliation(s)
- Ashleigh K Kilgannon
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Damian C Frank
- Commonwealth Scientific and Industrial Research Organisation, CSIRO, Agriculture & Food, Australia
| | | | - Damian Collins
- Elizabeth Macarthur Agricultural Institute, NSW Department of Primary Industries, Menangle, NSW 2688, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia
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5
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Holman BWB, Collins D, Kilgannon AK, Hopkins DL. Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness. J Texture Stud 2020; 51:559-566. [DOI: 10.1111/jtxs.12523] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 03/11/2020] [Accepted: 03/20/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Benjamin W. B. Holman
- Centre for Red Meat and Sheep DevelopmentNSW Department of Primary Industries Cowra New South Wales Australia
- Graham Centre for Agricultural Innovation, NSW Department of Primary IndustriesCharles Sturt University Wagga Wagga New South Wales Australia
| | - Damian Collins
- Elizabeth Macarthur Agricultural InstituteNSW Department of Primary Industries Menangle New South Wales Australia
| | - Ashleigh K. Kilgannon
- Centre for Red Meat and Sheep DevelopmentNSW Department of Primary Industries Cowra New South Wales Australia
- Graham Centre for Agricultural Innovation, NSW Department of Primary IndustriesCharles Sturt University Wagga Wagga New South Wales Australia
| | - David L. Hopkins
- Centre for Red Meat and Sheep DevelopmentNSW Department of Primary Industries Cowra New South Wales Australia
- Graham Centre for Agricultural Innovation, NSW Department of Primary IndustriesCharles Sturt University Wagga Wagga New South Wales Australia
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6
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Holman BW, Fowler SM, Hopkins DL. Red meat (beef and sheep) products for an ageing population: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14443] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Benjamin W.B. Holman
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
| | - Stephanie M. Fowler
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
| | - David L. Hopkins
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
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