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Wang P, Wang J, Fan Y, Zhang N, Guo Q. Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil. Foods 2024; 13:1099. [PMID: 38611403 PMCID: PMC11011410 DOI: 10.3390/foods13071099] [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: 02/27/2024] [Revised: 03/31/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
To investigate the disparities in product quality and storage stability between wax-based Korean pine seed oil gel and butter when used for frying steak, a comparative analysis was conducted on cooking loss, color, texture characteristics, sensory evaluation, and volatile flavor substances using headspace solid phase microextraction combined with GM-MS. Furthermore, the storage stability was assessed. The findings revealed that the cooking loss rate of steaks significantly increased with doneness, with butter steak exhibiting a significantly higher loss rate compared to the three oil gel steaks. Hardness, chewiness, and adhesiveness greatly increased as doneness progressed; however, cohesiveness, elasticity, and resilience showed minimal variation. The L* value and b* value of steaks initially increased before stabilizing with increasing doneness levels while the a* value first rose before gradually declining. Medium rare steak received the highest sensory score among all categories tested and 69 volatile flavor compounds were detected. Multivariate data analysis indicated similarities in volatile compounds between butter steak and BW (wax-based Korean pine seed oil gel) steak groups. Additionally, during storage at 4 °C temperature conditions pH level retention water content TVB-N (total volatile basic nitrogen), TBARS (thiobarbituric acid reactive substances) were evaluated to determine advantages or disadvantages within each group: Beeswax (BW) > Carnauba wax (CW) > Rice bran wax (RBW) > butter based on these parameters' values. It can be concluded that utilizing wax-based Korean pine seed oil gel for frying steaks not only effectively retains significant amounts of unsaturated fatty acids but also preserves steak quality while extending shelf life-a healthier cooking method resulting in reduced oil absorption.
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Affiliation(s)
- Peng Wang
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (Y.F.)
| | - Jingyi Wang
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (Y.F.)
| | - Yue Fan
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (Y.F.)
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qingqi Guo
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (Y.F.)
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Soji-Mbongo Z, Mpendulo TC. Knowledge Gaps on the Utilization of Fossil Shell Flour in Beef Production: A Review. Animals (Basel) 2024; 14:333. [PMID: 38275794 PMCID: PMC10812526 DOI: 10.3390/ani14020333] [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: 11/28/2023] [Revised: 01/14/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Population growth in many countries results in increased demand for livestock production and quality products. However, beef production represents a complex global sustainability challenge, including meeting the increasing demand and the need to respond to climate change and/or greenhouse gas emissions. Several feed resources and techniques have been used but have some constraints that limit their efficient utilization which include being product-specific, not universally applicable, and sometimes compromising the quality of meat. This evokes a need for novel techniques that will provide sustainable beef production and mitigate the carbon footprint of beef while not compromising beef quality. Fossil shell flour (FSF) is a natural additive with the potential to supplement traditional crops in beef cattle rations in response to this complex global challenge as it is cheap, readily available, and eco-friendly. However, it has not gained much attention from scientists, researchers, and farmers, and its use has not yet been adopted in most countries. This review seeks to identify knowledge or research gaps on the utilization of fossil shell flour in beef cattle production, with respect to climate change, carcass, and meat quality. Addressing these research gaps would be a step forward in developing sustainable and eco-friendly beef production.
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Affiliation(s)
- Zimkhitha Soji-Mbongo
- Department of Livestock and Pasture Science, University of Fort Hare, Alice 5700, South Africa;
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Kostusiak P, Slósarz J, Gołębiewski M, Grodkowski G, Puppel K. Polymorphism of Genes and Their Impact on Beef Quality. Curr Issues Mol Biol 2023; 45:4749-4762. [PMID: 37367051 DOI: 10.3390/cimb45060302] [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: 05/07/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/28/2023] Open
Abstract
The single-nucleotide polymorphism (SNP) form of genes is a valuable source of information regarding their suitability for use as specific markers of desirable traits in beef cattle breeding. For several decades, breeding work focused on improving production efficiency through optimizing the feed conversion ratio and improving daily gains and meat quality. Many research teams previously undertook research work on single-nucleotide polymorphism in myostatin (MSTN), thyroglobulin (TG), calpain (CAPN), and calpastatin (CAST) proteins. The literature review focuses on the most frequently addressed issues concerning these genes in beef cattle production and points to a number of relevant studies on the genes' polymorphic forms. The four genes presented are worth considering during breeding work as a set of genes that can positively influence productivity and production quality.
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Affiliation(s)
- Piotr Kostusiak
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Jan Slósarz
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Marcin Gołębiewski
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Grzegorz Grodkowski
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Kamila Puppel
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
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Jiang S, Zhu Y, Peng J, Zhang Y, Zhang W, Liu Y. Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods. Food Chem 2023; 408:135193. [PMID: 36563617 DOI: 10.1016/j.foodchem.2022.135193] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 12/07/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Though stewed beef is favored by consumers, the impact of the domestic high-pressure stewing method on beef has received little attention. This study characterized the beef cooked under varied pressures in the household pressure cooker by analytical instruments, sensory evaluation, and multiple intelligent sensory technologies. Totally, 165 volatile compounds were identified by SPME-GC-TOF-MS, with more detected in samples with higher pressure. The glutamic acid contributed significantly to the umami taste of beef (TAV > 1.25). The meaty and fatty odor, hardness, chewiness, and sweet taste contributed to the overall liking of stewed beef (P < 0.05). The multiple-target BPNN model based on fused data from multiple intelligent sensory technologies could simultaneously predict sensory perception intensities with a satisfying performance (R2 > 0.9340), but could not efficiently predict subjective overall liking scores. The study guides the domestic cooking of beef stew and quantitative sensory prediction based on multiple intelligent sensory techniques.
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Affiliation(s)
- Shui Jiang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jinyue Peng
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210000, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Weiyi Zhang
- Shanghai Center of Agri-products Quality and Safety, Shanghai 201708, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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Fořtová J, Del Mar Campo M, Valenta J, Needham T, Řehák D, Lebedová N, Bartoň L, Klouček P, Bureš D. Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content. Meat Sci 2022; 192:108912. [PMID: 35863209 DOI: 10.1016/j.meatsci.2022.108912] [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: 03/11/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 10/17/2022]
Abstract
Understanding the factors affecting meat eating quality and consumer demand is essential for estimating future trends in meat consumption. The objective of the study was therefore to compare Czech and Spanish consumer attitudes and preferences in relation to beef intramuscular fat content. Three hundred and one consumers participated in the study; they completed a sociodemographic questionnaire and evaluated grilled beef samples of three varying intramuscular fat contents (low, medium, high). The low-fat meat had an average intramuscular fat content of 1.3%, medium had 3.1% and high-fat had 5.2%. Sensory assessment scores tended to show a positive linear relationship with beef intramuscular fat content. While Czech assessors only noted differences in tenderness and overall acceptance between the beef samples, Spanish assessors were able to detect significant differences in all the descriptors evaluated. Age and gender affected the assessment scores of beef with different intramuscular fat contents.
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Affiliation(s)
- Jana Fořtová
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - María Del Mar Campo
- Department of Animal Husbandry and Food Science, Instituto Agroalimentario de Aragón-IA2, University of Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Jaroslav Valenta
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Dalibor Řehák
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Nicole Lebedová
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Luděk Bartoň
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Pavel Klouček
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Daniel Bureš
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls. Foods 2022; 11:foods11060797. [PMID: 35327220 PMCID: PMC8949574 DOI: 10.3390/foods11060797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 11/27/2022] Open
Abstract
The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.
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