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Isvand A, Karimaei S, Amini M. Assessment of chitosan coating enriched with Citrus limon essential oil on the quality characteristics and shelf life of beef meat during cold storage. Int J Food Microbiol 2024; 423:110825. [PMID: 39059139 DOI: 10.1016/j.ijfoodmicro.2024.110825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 06/27/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024]
Abstract
The present work aimed to assess the effects of chitosan coating comprising Citrus limon essential oil (CLEO) as an antimicrobial and antioxidant on the quality and the shelf-life of beef meat during storage in cold temperatures. The microbial, chemical, and sensory characteristics of beef meat were repeatedly evaluated. The outcomes showed that CLEO had a substantial preservative effect on refrigerated beef meat by reducing total volatile basic nitrogen compounds (TVB-N), inhibiting the replication of microorganisms (p < 0.05), and decreasing oxidation (p < 0.05) during storage. The incorporation of CLEO into chitosan coating significantly reduced (p < 0.05), TBARS, especially for the Nano-CS- ClEO 2 % and 4 % groups, with values at the end of storage of approximately 0.68 and 1.01 mg MDA/kg respectively. Moreover, the meat treatments with essential oils led to lower carbonyl content production in compared to other groups that treated without essential oils. Coated beef meat had the highest inhibitory effects against microbial growth. The counts of Enterobacteriaceae, lactic acid bacteria (LAB), psychrophilic, and mesophilic bacteria were significantly lower (p < 0.05) in the Nano-CS- ClEO 2 % (1.1, 4.2, 6.2, and 6.32 Log CFU/g, respectively) at day 16. The sensory evaluation indicated that this coating with chitosan nanoemulsions in combination with ClEOs could significantly preserve sensory characteristics of beef meat during storage. Moreover, concerning sensory features, the control samples gained the maximum score. Additionally, the group that contains chitosan in combination with 4 % ClEO nanoliposomes had the highest inhibition of microbial growth, reduced sensory changes, and extending the shelf life of beef meat (p < 0.05). In conclusion, nanoemulsions containing Citrus limon essential oil had a significant preservation effect on beef meat during refrigerated storage by preventing the microorganism's proliferation and decreasing the oxidation of fat and protein (p < 0.05). Therefore, they are suggested to extend the durability of fresh meat products during refrigerated storage.
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Affiliation(s)
- Abbas Isvand
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Samira Karimaei
- Food Microbiology Division, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
| | - Masoomeh Amini
- Food Microbiology Division, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
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2
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Kowalczyk M, Domaradzki P, Ziomek M, Skałecki P, Kaliniak-Dziura A, Żółkiewski P, Chmielowiec-Korzeniowska A, Kędzierska-Matysek M, Ukalska-Jaruga A, Grenda T, Nuvoloni R, Florek M. Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves. Meat Sci 2024; 216:109590. [PMID: 38991480 DOI: 10.1016/j.meatsci.2024.109590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 06/20/2024] [Accepted: 07/02/2024] [Indexed: 07/13/2024]
Abstract
The packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological properties taking place during 15-day refrigerated storage of two calf muscles, the longissimus lumborum (LL) and semitendinosus (ST), packaged in three systems, respectively, vacuum packing (VP), modified atmosphere packaging (MAP, 80% O2 + 20% CO2), and a combined system (VP + MAP, 8 d in VP followed by 7 d in MAP). LL and ST stored in VP had significantly lower levels of lipid oxidation, higher α-tocopherol content, and higher instrumentally measured tenderness in comparison with the samples stored in MAP. On the other hand, the MAP samples had lower purge loss at 5 and 15 days, a higher proportion of oxymyoglobin up to 10 days of storage, and a better microbiological status. Calf muscle samples stored in the VP + MAP system had intermediate values for TBARS and α-tocopherol content and at the same time were the most tender and had the lowest counts of Pseudomonas and Enterobacteriaceae bacteria at 15 days. All packaging systems ensured relatively good quality of veal characteristics up to the last day of storage. However, for MAP at 15 days of storage, unfavourable changes in colour (a high level of metmyoglobin and a decrease in oxymyoglobin, redness and R630/580 ratio) and in the lipid fraction (a high TBARS value and a significant decrease in α-tocopherol content) were observed.
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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.
| | - Monika Ziomek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 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.
| | - Paweł Żółkiewski
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Anna Chmielowiec-Korzeniowska
- Department of Animal Hygiene and Environmental Hazards, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Aleksandra Ukalska-Jaruga
- Department of Soil Science Erosion and Land Protection, Institute of Soil Science and Plant Cultivation - State Research Institute, Czartoryskich 8, Puławy 24-100, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, 57, Partyzantów Avenue, 24-100 Puławy, Poland.
| | - Roberta Nuvoloni
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
| | - 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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Chen Q, Wang Z, Li H, Xu B. Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties. Int J Biol Macromol 2024; 271:132402. [PMID: 38754662 DOI: 10.1016/j.ijbiomac.2024.132402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
In this paper, the effects of chitosan film containing star anise essential oil nanofiltration (CFSAO) and superchilled (SC) temperature on the changes of physicochemical and microbiological indexes of rabbit meat patties within 15 days of storage were studied. The total aerobic bacteria counts, malondialdehyde content, protein carbonyl content, total sulfhydryl content, and metmyoglobin content continued to grow throughout the entire experimental period, and the maximum absorption peak at the soret region of myoglobin gradually decreased. Along with the storage time extended, the brightness and redness of rabbit meat significantly decreased (P < 0.05), while the yellowness significantly increased (P < 0.05). The results of storage experiments showed that chitosan composite films and SC temperature had good inhibition on lipid oxidation, myoglobin oxidation and degradation, sulfhydryl content reduction, and microbial growth of rabbit meat after 15 days of storage, and could slow down the change of rabbit meat color.
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Affiliation(s)
- Qiqi Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Huale Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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Romani VP, Martins PC, da Rocha M, Bulhosa MCS, Kessler F, Martins VG. UV Radiation and Protein Hydrolysates in Bio-Based Films: Impacts on Properties and Italian Salami Preservation. Antioxidants (Basel) 2024; 13:517. [PMID: 38790622 PMCID: PMC11117594 DOI: 10.3390/antiox13050517] [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: 03/26/2024] [Revised: 04/23/2024] [Accepted: 04/25/2024] [Indexed: 05/26/2024] Open
Abstract
UV radiation was combined with the incorporation of fish protein hydrolysates to improve the performance of active bio-based films for food packaging. UV radiation was not used previously to enhance the packaging performance of blend films of starch/protein, and fish protein hydrolysates were not incorporated in bio-based polymer surfaces previously. Rice starch and fish proteins (from Whitemouth croaker muscle) were utilized to prepare films by the casting technique, which were UV-radiated under different exposure times (1, 5, and 10 min). The packaging performance of the films was determined according to the mechanical and barrier performance, solubility, and color. Fish protein hydrolysates (from Argentine croaker muscle) were then incorporated into the films (bulk structure or surface). The results showed that UV radiation for 1 min increased the tensile strength and modified the optical properties of films. It also altered the structure of the polymeric matrix, as demonstrated by the microstructure and thermal analysis, in agreement with the data obtained in packaging properties. The evaluation of antioxidant capacity through 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and reducing power indicated that incorporating fish protein hydrolysates either in the films' bulk structure or film surface promoted antioxidant properties; control films (produced with rice starch/fish proteins without hydrolysates) also presented antioxidant potential. According to the peroxide value and thiobarbituric acid reactive substance (TBARS) assays, control films and the films containing hydrolysates in their bulk structure or on the surface could prevent the lipid oxidation of Italian salami. Thus, combining UV radiation to shape the characteristics of bio-based materials with fish protein hydrolysates to reduce lipid oxidation contributes to the performance of active bio-based films for food packaging.
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Affiliation(s)
- Viviane Patrícia Romani
- Laboratory of Food Technology, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil (V.G.M.)
- Federal Institute of Paraná—Pitanga Campus, Pitanga 85200-000, PR, Brazil
| | - Paola Chaves Martins
- Laboratory of Food Technology, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil (V.G.M.)
| | - Meritaine da Rocha
- Laboratory of Food Technology, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil (V.G.M.)
| | - Maria Carolina Salum Bulhosa
- Laboratory of Applied and Technological Physical Chemistry, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil
| | - Felipe Kessler
- Laboratory of Applied and Technological Physical Chemistry, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil (V.G.M.)
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Sorapukdee S, Samritphol W, Sangsawad P, Tangwatcharin P. Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging. Food Sci Anim Resour 2024; 44:430-442. [PMID: 38764519 PMCID: PMC11097030 DOI: 10.5851/kosfa.2024.e79] [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: 09/16/2023] [Revised: 11/18/2023] [Accepted: 12/01/2023] [Indexed: 05/21/2024] Open
Abstract
This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 10% (v/w) of initial weight. The control sample was injected with distilled water and used as a negative control. The injected meats were placed in vacuum-sealed bags and wet aged at 4°C for 0, 3, 5, 7, 14, and 21 days. Thereafter, total aerobic count and physicochemical quality were elucidated. Both enzyme-treated samples from B13 and S6 aged for 5 days showed an acceptable microbial quality with lower than 5.7 Log CFU/g. These conditions produced the tender meats by the reduction in shear force accounting for 30% for B13 and 26% for S6 as compared to the control. Moreover, the enzyme-treated samples showed lower values of hardness, gumminess, and chewiness, with higher springiness and trichloroacetic acid-soluble peptides than the control (p<0.05). The detrimental impact on cooking loss and lipid oxidation was not found. Enzyme-injected meat had a lower cooking loss than the control (p<0.05) with no significant difference in lipid oxidation (p>0.05). Notably, meats treated with B13 and S6 were lower in CIE L* value as compared to the control (p<0.05) with no significant impact on CIE a* and CIE b* (p>0.05). These results suggested that these two collagenolytic proteases could enhance the quality of goat meat in terms of tenderness and reduce the aging time for meat tenderization.
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Affiliation(s)
- Supaluk Sorapukdee
- Office of Administrative Interdisciplinary
Program on Agricultural Technology, School of Agricultural Technology, King
Mongkut’s Institute of Technology Ladkrabang, Bangkok
10520, Thailand
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
| | - Wiwat Samritphol
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
| | - Papungkorn Sangsawad
- School of Animal Technology and
Innovation, Institute of Agricultural Technology, Suranaree University of
Technology, Nakhon Ratchasima 30000, Thailand
| | - Pussadee Tangwatcharin
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
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Barbosa ACS, Mendes PS, Mattos G, Fuchs RHB, Marques LLM, Beneti SC, Heck SC, Droval AA, Cardoso FAR. Comparative analysis of the use of natural and synthetic antioxidants in chicken meat: an update review. BRAZ J BIOL 2023; 83:e275539. [PMID: 37878961 DOI: 10.1590/1519-6984.275539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Accepted: 08/02/2023] [Indexed: 10/27/2023] Open
Abstract
The search for healthy foods has attracted the industry's attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics.
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Affiliation(s)
- A C S Barbosa
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - P S Mendes
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos - PPGTA, Campo Mourão, PR, Brasil
| | - G Mattos
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Inovações Tecnológicas -- PPGIT, Campo Mourão, PR, Brasil
| | - R H B Fuchs
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - L L M Marques
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - S C Beneti
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - S C Heck
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - A A Droval
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos - PPGTA, Campo Mourão, PR, Brasil
| | - F A R Cardoso
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos - PPGTA, Campo Mourão, PR, Brasil
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Inovações Tecnológicas -- PPGIT, Campo Mourão, PR, Brasil
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7
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Timón ML, Palacios I, López-Parra M, Delgado-Adámez J, Ramírez R. Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers. Foods 2023; 12:3820. [PMID: 37893713 PMCID: PMC10606788 DOI: 10.3390/foods12203820] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/06/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-treated burgers. Samples were treated at 400 and 600 MPa and a single or two cycles were applied. The results showed that mesophilic, psychrotrophic molds, yeast, and coliforms were significantly reduced by HHP treatment (p < 0.05), 600 MPa/1 s (2 cycles) leading to the maximum inactivation. Concerning color parameters, a significant increase in lightness/paleness (L*) and a reduction in redness (a*) and yellowness (b*) (p < 0.05) was observed in samples as 600 MPa were applied. Moreover, 600 MPa/1 s (2 cycles) caused the highest differences in the meat color (ΔE processing) of the chicken burgers. No HHP treatment significantly affected the degree of oxidation of samples (p > 0.05). However, 600 MPa/1 s (2 cycles) samples showed the highest values of TBA RS content after 15 days of storage (p < 0.05). Finally, the appearance, odor, taste, and global perception of cooked burgers were similar in all groups (p < 0.05). Therefore, treatments at 600 MPa produced a significant reduction in microbial counts but modified the color; however, the discoloration effect in the cooked burgers was not noticed by panelists.
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Affiliation(s)
- María Luisa Timón
- Food Technology, Agriculture Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Irene Palacios
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; (I.P.); (M.L.-P.); (J.D.-A.)
| | - Montaña López-Parra
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; (I.P.); (M.L.-P.); (J.D.-A.)
| | - Jonathan Delgado-Adámez
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; (I.P.); (M.L.-P.); (J.D.-A.)
| | - Rosario Ramírez
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; (I.P.); (M.L.-P.); (J.D.-A.)
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Zorn VE, Brandebourg TD, Mullenix MK, Belk AD, Ale KB, Abrahamsen FW, Gurung NK, Sawyer JT. Influence of Hempseed Meal on Fresh Goat Meat Characteristics Stored in Vacuum Packaging. Animals (Basel) 2023; 13:2628. [PMID: 37627419 PMCID: PMC10451711 DOI: 10.3390/ani13162628] [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: 07/12/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measurements were collected after chilling, and subsequently fabricated into wholesale subprimals. From the subprimals of the shoulder and leg, steaks were cut 2.54 cm thick, vacuum packaged, and assigned to laboratory methods: cook yield, instrumental color, lipid oxidation, microbial spoilage, and instrumental tenderness. HSM did not alter (p > 0.05) carcass characteristics, microbial spoilage, cook loss, or the thiobarbituric acid reactive substance (TBARS). However, a decrease in objective tenderness measurements (p < 0.05) was observed with greater concentrations of HSM supplementation in the diet. Instrumental surface color values for lightness (L*) indicated that steaks became lighter and less red (a*) as storage time increased (p < 0.05). Results suggest that HSM and storage time do not alter some goat meat traits, but HSM or storage time separately may influence goat meat quality. HSM may be an effective feed ingredient that does not alter carcass quality or meat yield.
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Affiliation(s)
- Virginia E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Terry D. Brandebourg
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Mary K. Mullenix
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Khim B. Ale
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Frank W. Abrahamsen
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Nar K. Gurung
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
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9
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Hussain Z, Ijaz M, Zhang Y, Bai Y, Hou C, Li X, Zhang D. Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C. Foods 2023; 12:2916. [PMID: 37569184 PMCID: PMC10418461 DOI: 10.3390/foods12152916] [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: 06/29/2023] [Revised: 07/20/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped packaging. The CBO was incorporated into lamb meat samples at three different levels: 0% (control), 0.025% and 0.05% (v/w). The samples were then subjected to three packaging methods: MAP1 (80% O2 + 20% CO2), MAP2 (40% O2 + 30% CO2 + 30% N2) and overwrapped packaging and stored at 4 °C for 0, 4, 8, 12 and 16 days. The findings of the present study revealed that the addition of 0.025% and 0.05% CBO under MAP1 condition significantly improved the color of the meat samples after 12 days of storage at 4 °C (p < 0.05). The overwrapped samples exhibited higher levels of thiobarbituric acid reactive substances (TBARS) compared to all other treatments, starting from day 4 of storage (p < 0.05). Furthermore, microbial counts were notably higher in the overwrapped samples than in all other samples after day 8 of storage (p < 0.05). In conclusion, the combination of 0.05% CBO with MAP proved to be an effective strategy for enhancing the color stability and oxidative stability of ground lamb meat. These results suggest that CBO can be utilized as a beneficial protective agent in meat packaging processes.
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Affiliation(s)
- Zubair Hussain
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
- Department of Agriculture and Food Technology, Karakorum International University, Main Campus University Road, Gilgit 15100, Pakistan
| | - Muawuz Ijaz
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
- Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yejun Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
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10
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Grabež V, Devle H, Kidane A, Mydland LT, Øverland M, Ottestad S, Berg P, Kåsin K, Ruud L, Karlsen V, Živanović V, Egelandsdal B. Sugar Kelp ( Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat. Foods 2023; 12:foods12112131. [PMID: 37297376 DOI: 10.3390/foods12112131] [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: 05/04/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
Supplementing ruminants' diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label "source of nutrient" and "significant source of nutrient", respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable.
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Affiliation(s)
- Vladana Grabež
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Hanne Devle
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Alemayehu Kidane
- Faculty of Bioscience, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Liv Torunn Mydland
- Faculty of Bioscience, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Margareth Øverland
- Faculty of Bioscience, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | | | - Per Berg
- Nortura SA, P.O. Box 360, 0513 Oslo, Norway
| | - Karoline Kåsin
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Lene Ruud
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Victoria Karlsen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Valentina Živanović
- Faculty of Environmental Sciences and Natural Resource Management, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Bjørg Egelandsdal
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
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11
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Khodaei N, Houde M, Bayen S, Karboune S. Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:679-691. [PMID: 36712200 PMCID: PMC9873862 DOI: 10.1007/s13197-022-05653-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2022] [Accepted: 11/08/2022] [Indexed: 12/13/2022]
Abstract
To develop multi-antioxidant systems for the preservation of meat products, mixtures of essential oils or plant extracts were investigated for their antioxidant interactions. The combinatorial study revealed that the chemical diversity of both major and minor components of these ingredients contributed to the antioxidant interactions. A shift from antagonistic or additive interaction to synergistic one was achieved by modulating the ratio of mono-components of multi-antioxidant systems. Mixtures containing oregano/thyme (25/50 of IC50), thyme/clove (25/100) and thyme/cinnamon (50/25) oils as well as cranberry/rosemary (25/25), cranberry/green tea (25/25), cranberry/apple (25/25), rosemary/apple (50/25) and grapeseed/cranberry (50/50) extracts have shown synergistic antioxidant effects. Among the investigated systems, thyme/clove oils and oregano/thyme oils/grape-seed extract systems have extended, in situ, the shelf-life of chicken and ground pork products stored at 4 °C by 2 to 4 folds. The sensory acceptability of treated samples was rated to be moderately better than control. This study lays the ground for the development of efficient natural multi-antioxidant systems. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05653-4.
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Affiliation(s)
- Nastaran Khodaei
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Marika Houde
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
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12
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Gurunathan K, Tahseen A, Manyam S. Effect of aerobic and modified atmosphere packaging on quality characteristics of chicken leg meat at refrigerated storage. Poult Sci 2022; 101:102170. [PMID: 36252502 PMCID: PMC9579415 DOI: 10.1016/j.psj.2022.102170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/16/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
The demand for chicken meat is continuously increasing in the consumer market. Increasing the shelf-life of chicken meat with modern packaging technology in the supply chain is necessary. Hence research was undertaken to study the effect of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelf-life of chicken meat. The chicken leg meat (CLM) was stored under refrigerated storage (4 ± 1°C) in aerobic and modified atmosphere packaging (MAP20 = 20%O2 + 30%CO2 + 50%N2, MAP10 = 10%O2 + 40%CO2 + 50%N2, MAP0 = 0%O2 + 20%CO2 + 80%N2) conditions and evaluated for quality attributes. The results have indicated that MAP of chicken leg meat significantly increased the headspace carbon dioxide, Warner-Bratzler shear force value, standard plate count, color, and odor but decreased the TBARS value, headspace oxygen, and nitrogen when compared with AP. The pH, myoglobin forms, meat pigment, heme iron, CIELAB color space (L*, a*, b*), yeast and mold count, appearance, and sliminess were not affected significantly by AP and MAP. It is concluded that under refrigerated storage conditions, MAP extends the shelf-life of chicken leg meat up to 15 d compared to only 6 d for aerobic packaging. Modified atmosphere packaging (MAP) significantly (P < 0.05) increases headspace carbon dioxide, Warner-Bratzler shear force, standard plate count, appearance, color, and odor of chicken leg meat. Aerobic packaging (AP) significantly (P < 0.05) decreases the pH, total meat pigment, and heme iron in chicken leg meat. Low oxygen, high carbon dioxide MAP (0–20%O2 + 20–40%CO2 + 50–80%N2) can increase the shelf-life by 100 to 150% in chicken leg meat under refrigeration storage.
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Affiliation(s)
- Kandeepan Gurunathan
- ICAR-National Research Center on Meat, Chengicherla, Boduppal Post, Hyderabad, Telangana 500076, India.
| | - Aaliya Tahseen
- PVNR Telangana Veterinary University, Rajendranagar, Hyderabad, Telangana 500030, India
| | - Shashikumar Manyam
- PVNR Telangana Veterinary University, Rajendranagar, Hyderabad, Telangana 500030, India
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13
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Pei J, Zhu S, Liu Y, Song Y, Xue F, Xiong X, Li C. Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041355. [PMID: 35209144 PMCID: PMC8877613 DOI: 10.3390/molecules27041355] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/13/2022] [Accepted: 02/14/2022] [Indexed: 11/18/2022]
Abstract
Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure times (2, 4, and 6 h) to improve the physicochemical and antibacterial properties. The results showed that the light transmittance and antibacterial performance of chitosan coatings gradually increased with the extension of the UV irradiation time. The antibacterial ability of chitosan coatings correlated with the generation of ROS: ∙OH and H2O2, which achieved 1549.08 and 95.48 μg/g, respectively, after 6 h irradiation. Furthermore, the chitosan coatings with UV irradiation also reduced the pH value, total volatile basic nitrogen (TVB-N), ΔE, and total viable counts (TVC) and improved sensory attributes of pork. In conclusion, the UV irradiated chitosan coatings could be used as an environmentally friendly antimicrobial packaging material to effectively delay the spoilage of pork, maintain its sensory quality and prolong its shelf life.
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Affiliation(s)
- Jiliu Pei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Shengyu Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Yu Liu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China;
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
- Correspondence: ; Tel.: +86-138-13362715
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14
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Özbilgin A, KARA K, Urçar Gelen S. Effect of hesperidin addition to quail diets on fattening
performance and quality parameters, microbial load,
lipid peroxidation and fatty acid profile of meat. JOURNAL OF ANIMAL AND FEED SCIENCES 2021. [DOI: 10.22358/jafs/143104/2021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC-Accurate Mass Spectrometry. Foods 2021; 10:foods10092018. [PMID: 34574128 PMCID: PMC8468586 DOI: 10.3390/foods10092018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 11/16/2022] Open
Abstract
The volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD). The three packaging systems investigated were modified atmospheric packaging, vacuum packaging, and cling-wrapped packaging. Porterhouse steak samples with the same BBD were analysed from 3 days before to 3 days after the BBD. VOCs were detected via preconcentration using solid-phase microextraction combined with gas chromatography–accurate mass quadrupole time-of-flight mass spectrometry. In total, 35 different VOCs were tentatively identified. Interestingly, there was no clear relationship of the VOCs detected between the three packaging systems, with only carbon disulphide and acetoin, both known volatiles of beef, detected in all three. This is the first study to investigate the effects of commercial packaging systems on VOC formation; it provides an understanding of the relationship of VOCs to the BBD that is essential for the development of on-pack freshness and quality sensors.
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16
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Sayadi M, Langroodi AM, Pourmohammadi K. Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01068-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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17
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Zixiang W, Jingjing Z, Huachen Z, Ning Z, Ruiyan Z, Lanjie L, Guiqin L. Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan‐coated ε‐polylysine on the preservation of donkey meat during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Wei Zixiang
- Biopharmaceutical Research Institute Liaocheng University Liaocheng China
| | - Zhang Jingjing
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China
| | - Zhang Huachen
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China
| | - Zhang Ning
- Biopharmaceutical Research Institute Liaocheng University Liaocheng China
| | - Zhang Ruiyan
- Biopharmaceutical Research Institute Liaocheng University Liaocheng China
| | - Li Lanjie
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China
| | - Liu Guiqin
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China
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18
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Holman BWB, Hopkins DL. The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review. Meat Sci 2021; 181:108586. [PMID: 34098380 DOI: 10.1016/j.meatsci.2021.108586] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/17/2021] [Accepted: 05/27/2021] [Indexed: 02/06/2023]
Abstract
Meat scientists often use objective, laboratory-based methods to understand the sensorial properties of red meat. These approaches are advantageous because of their reproducibility, low cost, rapid generation of data and technical ease - comparative to large scale consumer sensory panels. To enhance the value of these methods, effort has been applied to identify specific limits or thresholds that correspond to a consumer's acceptance or satisfaction with the quality of a meat product. From the literature, we observe there to be inconsistencies in these thresholds. This could stem from disparate laboratory methods, consumer panel procedures and demographics, the approach to statistical analysis, sample type and representativeness, and more. This paper aimed to review consumer thresholds, proposed in the literature, to provide insight into their validity and transferability to other studies. Investigations were limited to red meat (beef and sheep meat) and to non-spectroscopic methods that have been used to predict consumer acceptance of colour, tenderness, juiciness, flavour and overall liking.
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Affiliation(s)
- Benjamin W B Holman
- 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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19
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Bostami ABMR, Mun HS, Dilawar MA, Baek KS, Yang CJ. Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of Pectoralis major and Flexor cruris medialis Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding. Animals (Basel) 2021; 11:ani11061679. [PMID: 34199949 PMCID: PMC8229479 DOI: 10.3390/ani11061679] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/28/2021] [Accepted: 05/31/2021] [Indexed: 12/04/2022] Open
Abstract
Simple Summary The rapid growth in the global and Muslim population has increased the demand for ritually obtained meat, creating a scope of the global meat business. Pre- and post-slaughter practices are of concern in the global meat industries. Therefore, this study examined four types of slaughter, applied with or without a level of electrical stunning, halal neck cutting, and subsequent bleeding (LSHS, MSHS, and HSHS vs. NSHS). Treatments were as follows: (1) NSHS (without electrical stunning, halal neck cut, and subsequent bleeding was for 180 s), (2) LSHS (electrically stunned at 250 mA for 5 s, halal neck cut, and subsequent bleeding was for 180 s), (3) MSHS (electrically stunned at 500 mA for 10 s, halal neck cut, and subsequent bleeding was for 180 s), and (4) HSHS (electrically stunned at 1000 mA for 20 s, halal neck cut, and subsequent bleeding was for 180 s). Slaughtering practices were evaluated in broiler chickens to determine if they influence the carcass characteristics, livability, bleeding out, Pectoralis major and Flexorcruris medialis proximate composition, cholesterol content, fatty acid profile, post-mortem pH, microbial loads, and oxidative stability. With or without stunning, halal neck cutting and subsequent bleeding did not have a significant negative impact on the nutritional aspects, such as proximate composition, cholesterol content, and fatty acid profile, or post-mortem pH, microbial loads except for a variation in some carcass characteristics, livability, bleeding out, and oxidative stability during post-mortem. Since the pre-slaughter conscious state of the animal/bird and post-slaughter bleeding are ritual demands in this process, higher livability and higher bleed out was exhibited in NSHS and LSHS, and there was no large negative impact on nutritional aspects. Therefore, the meat industry can consider without stunning (NSHS) or short-time electrical stunning (LSHS) to capture the global meat market. Abstract With an emphasis on the global meat market and considering the ritual requirements and quality aspects, four types of slaughtering treatments were compared: (1) NSHS (without electrical stunning, halal neck cut, and subsequent bleeding for 180 s), (2) LSHS (electrically stunned at 250 mA for five seconds, halal neck cut, and subsequent bleeding for 180 s), (3) MSHS (electrically stunned at 500 mA for 10 s, halal neck cut, and subsequent bleeding for 180 s), and (4) HSHS (electrically stunned at 1000 mA for 20 s, halal neck cut, and subsequent bleeding for 180 s). Four hundred 36 day-old Ross 308 broiler chickens (body weights of 1.4 to 1.8 kg) were divided into four random groups of 100 birds each (ten replicated pens of ten birds). This study examined the livability, bleeding out, Pectoralis major and Flexor cruris medialis proximate composition, cholesterol content, fatty acid profile and post-mortem pH, microbial loads, and oxidative stability. The livability and bleeding out were higher in NSHS and LSHS than MSHS and HSHS (p < 0.05). The Pectoralis major and Flexor cruris medialis proximate composition, cholesterol content and fatty acid profile, post-mortem pH, and microbial loads were unaffected by the slaughter treatments (p > 0.05), but the oxidative stability of Pectoralis major differed during the eight-day post-mortem period (p < 0.05). The results suggest that for capturing the global meat market, the meat industry can consider NSHS and LSHS because the ritual requirements are fulfilled, and there is no negative impact on the nutritional aspects.
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Affiliation(s)
- A. B. M. Rubayet Bostami
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon-si 57922, Jeollanam-do, Korea; (A.B.M.R.B.); (H.-S.M.); (M.A.D.)
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Hong-Seok Mun
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon-si 57922, Jeollanam-do, Korea; (A.B.M.R.B.); (H.-S.M.); (M.A.D.)
| | - Muhammad Ammar Dilawar
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon-si 57922, Jeollanam-do, Korea; (A.B.M.R.B.); (H.-S.M.); (M.A.D.)
- Interdisciplinary Program in IT-Bio Convergence System (BK 21 Plus), Sunchon National University, 255 Jungang-ro, Suncheon-si 57922, Jeollanam-do, Korea;
| | - Kwang-Soo Baek
- Interdisciplinary Program in IT-Bio Convergence System (BK 21 Plus), Sunchon National University, 255 Jungang-ro, Suncheon-si 57922, Jeollanam-do, Korea;
| | - Chul-Ju Yang
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon-si 57922, Jeollanam-do, Korea; (A.B.M.R.B.); (H.-S.M.); (M.A.D.)
- Interdisciplinary Program in IT-Bio Convergence System (BK 21 Plus), Sunchon National University, 255 Jungang-ro, Suncheon-si 57922, Jeollanam-do, Korea;
- Correspondence:
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20
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Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet. Foods 2021; 10:foods10050985. [PMID: 33946329 PMCID: PMC8144970 DOI: 10.3390/foods10050985] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.
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21
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Śmiecińska K, Daszkiewicz T. Lipid oxidation and color changes in beef stored under different modified atmospheres. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15263] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Katarzyna Śmiecińska
- Faculty of Animal Bioengineering Department of Commodity Science and Processing of Animal Raw Materials University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - Tomasz Daszkiewicz
- Faculty of Animal Bioengineering Department of Commodity Science and Processing of Animal Raw Materials University of Warmia and Mazury in Olsztyn Olsztyn Poland
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Effects of Stocking and Transport Conditions on Physicochemical Properties of Meat and Acute-Phase Proteins in Cattle. Foods 2021; 10:foods10020252. [PMID: 33530479 PMCID: PMC7912028 DOI: 10.3390/foods10020252] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 02/02/2023] Open
Abstract
This study's objective was to evaluate the effects of distance and stocking density on physicochemical properties and oxidative stability of meat and acute-phase proteins in Brahman crossbred cattle transported by road under hot and humid tropical conditions. Sixty Brahman crossbred heifers were subjected to road transport from a cattle feedlot farm located in Universiti Putra Malaysia (UPM), Serdang, to a commercial ruminant abattoir in Shah Alam, Selangor. Animals were assigned to long and short distances and high, medium, and low stocking densities. The results revealed that the intensity of response significantly increased in meat samples from animals subjected to long-distance transportation and higher stocking density. Alpha-1-acid glycoprotein and serum amyloid-A values increased considerably and were different from the baseline values recorded at preload. In conclusion, the current results revealed that the color, pH, shear force values, water holding capacity (WHC), glycogen level, and malondilaldehyde assay (MDA) concentrations in meat and acute-phase proteins (APP) were affected by both distances and stocking densities, as evidenced by the significant changes recorded from the parameters above.
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Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat. Polymers (Basel) 2020; 12:polym12051032. [PMID: 32370120 PMCID: PMC7284921 DOI: 10.3390/polym12051032] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 04/28/2020] [Accepted: 04/29/2020] [Indexed: 12/17/2022] Open
Abstract
The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its low cost, high availability, and technological and functional properties. Among them, gelatin can be used as a carrier of bioactive compounds such as antioxidants, which can retard oxidation processes and thus extend the shelf-life of highly-perishable products. This study evaluated the effect of gelatin coating enriched with antioxidant tomato by-products hydrolysate (TBPH) on the quality of pork meat during cold storage. Results showed that TBPH obtained from Alcalase hydrolysis presented antioxidant activity with good stability against cooking. Additionally, chromatographic and mass spectrometry techniques, as well as in silico analysis, were used for the peptidomic characterisation of TBPH. The application of enriched gelatin coating on meat led to some physicochemical changes including increased weight loss and colour differences; however, the pH and water activity, which control meat spoilage, were maintained during storage. Moreover, coating prevented lipid oxidation of meat, and enriched-coated meat presented high antioxidant activity after cooking. These results suggest the positive role of gelatin coating enriched with TBPH in extending the shelf-life of meat during storage.
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Production of polyhedral oligomeric silsesquioxane (POSS) containing low density polyethylene (LDPE) based nanocomposite films for minced beef packaging for extension of shelf life. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.056] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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STAHLKE EVR, ROSSA LS, SILVA GM, SOTOMAIOR CS, PEREIRA AJ, LUCIANO FB, BORGES TD, MACEDO REFD. Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.29617] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Baltasar RS, Parra ML, Nieto AIA. Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres. Journal of Food Science and Technology 2019; 56:2224-2232. [PMID: 30996456 DOI: 10.1007/s13197-019-03709-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2019] [Accepted: 03/08/2019] [Indexed: 11/26/2022]
Abstract
Lamb forelegs were packed in three different gas mixtures (Treatment N2: 70% N2-30% CO2; Treatment O2: 70% O2-30% CO2; Treatment Ar: 70% Ar-30% CO2) and two types of polymeric materials (B1, a polyamide-polypropylene bag and B2, a bag made of bio-oriented polyamide, aluminium and polyethylene). Physical, chemical and microbiological parameters were determined, initially and after 7, 14 and 21 days of storage (3 ± 1 °C). Colour and oxidative stability decreased and the number of microorganisms increased significantly during the storage period. Treatment O2 increased a* and TBARs. Despite the different permeability to O2, shown by the polymeric material (< 6.0 vs . < 0.5 cm3/m2/24 h bar), the different types of packaging did not significantly affect any of the studied parameters. Regarding the atmosphere treatment or type of packaging, these factors did not significantly affect mesophile or Enterobacteriaceae counts either.
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Affiliation(s)
| | | | - Ana Isabel Andrés Nieto
- 2Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain
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27
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Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). Meat Sci 2019; 149:114-119. [DOI: 10.1016/j.meatsci.2018.11.018] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 11/19/2018] [Accepted: 11/19/2018] [Indexed: 11/21/2022]
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28
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Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.025] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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29
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Pabast M, Shariatifar N, Beikzadeh S, Jahed G. Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.047] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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30
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Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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31
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Bellés M, Alonso V, Roncalés P, Beltrán JA. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2871-2879. [PMID: 29143965 DOI: 10.1002/jsfa.8780] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 11/06/2017] [Accepted: 11/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The commercialization of thawed lamb packaged in modified atmosphere and maintained on display could serve as an alternative capable of satisfying the requirements of both customers and distributors. However, previous studies have suggested that lipid oxidation may accelerate post-thawing because peroxidation occurs during frozen storage, thereby leading to rapid and severe secondary lipid oxidation. The addition of an antioxidant compound either in the lamb diet or in the packaged meat could resolve this problem. Therefore, the present study aimed to compare the effect of dietary vitamin E (1000 mg of dl-α-tocopheryl acetate per kg of basal diet) and the spraying of borage seed aqueous extract (10% p/v) on the quality of fresh and thawed lamb leg chops. RESULTS Both borage extract and vitamin E improved colour (as measured via instrumental and visual assessment of colour) and lipid stability (thiobarbituric acid reactive substances) of fresh and thawed lamb throughout display, although neither of them had any antimicrobial effect. Freezing/thawing accelerated bone marrow darkening and reduced redness but delayed microbial growth. CONCLUSION Both of these antioxidant strategies would be very profitable for the preservation of lamb meat, allowing thawed meat packaged in a modified atmosphere to be commercialized. However, additional studies should be carried out to determine how bone darkening in thawed chops can be avoided. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Marc Bellés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Verónica Alonso
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Pedro Roncalés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Jose A Beltrán
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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32
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Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage. Food Microbiol 2017; 72:146-156. [PMID: 29407391 DOI: 10.1016/j.fm.2017.10.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 10/15/2017] [Accepted: 10/16/2017] [Indexed: 11/20/2022]
Abstract
A total of 365 ostrich steaks were packaged in air (AIR), vacuum (VAC), MAP1 (70% O2 + 30% CO2), MAP2 (30% O2 + 30% N2 + 40% CO2), MAP3 (20% O2 + 30% N2 + 50% CO2), MAP4 (50% N2 + 50% CO2), MAP5 (20% N2 + 80% CO2) or MAP6 (100% CO2). Microbial counts (10 groups), pH, Aw and sensory properties (nine-point hedonic scale) were determined on days 0, 1, 3, 7 and 15 of storage (4 °C). On day 0, microbial counts (log10 cfu/g) ranged from undetectable levels (Brochothrix thermosphacta, enterococci) to 3.21 ± 0.63 (total aerobic counts -TAC-). The highest and the lowest microbial loads throughout storage were observed in AIR and MAP6, respectively. On day 15 TAC as high as 9.96 ± 0.20 log10 cfu/g were found in AIR. The shelf-life (time until overall acceptability score fell below 5) was 3 days (MAP1, MAP2), 7 days (MAP3, AIR) or 15 days (MAP4, MAP5, MAP6). Only for VAC the shelf-life limit extended beyond 15 days.
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Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.029] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Resconi VC, Bueno M, Escudero A, Magalhaes D, Ferreira V, Campo MM. Ageing and retail display time in raw beef odour according to the degree of lipid oxidation. Food Chem 2017; 242:288-300. [PMID: 29037691 DOI: 10.1016/j.foodchem.2017.09.036] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 08/31/2017] [Accepted: 09/07/2017] [Indexed: 11/15/2022]
Abstract
This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive substances values after 9days of display. The intensity of off-odours in the raw meat increased with ageing and display time and oxidative groups. Based on correlations between the variables and regressions of the compounds through display, eight compounds were proposed as odour shelf-life markers. Among them, five were most sensitive and precise in all oxidative groups: 1-hexanol in meat aged for 15days, ethyl- octanoate and 2-pentylfuran in meat aged for 22days, and pentanoic and hexanoic acids in the two studied ageing times.
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Affiliation(s)
- Virginia C Resconi
- Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, 50013 Zaragoza, Spain.
| | - Mónica Bueno
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, Associate unit to Instituto de las Ciencias de la Vid y del Vino - ICVV - (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Ana Escudero
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, Associate unit to Instituto de las Ciencias de la Vid y del Vino - ICVV - (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Danielle Magalhaes
- Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, 50013 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, Associate unit to Instituto de las Ciencias de la Vid y del Vino - ICVV - (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - M Mar Campo
- Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, 50013 Zaragoza, Spain
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35
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Lee SJ, Lee SY, Kim GD, Kim GB, Jin SK, Hur SJ. Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3642-3648. [PMID: 28106265 DOI: 10.1002/jsfa.8223] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 01/12/2017] [Accepted: 01/15/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Active packaging refers to the mixing of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. The aim of this study was to develop an easy and cheap active packaging for beef. Beef loin samples were divided into three packaging groups (C, ziplock bag packaging; T1, vacuum packaging; T2, active packaging) and stored at 4 °C for 21 days. RESULTS The water-holding capacity was significantly (P < 0.05) higher in C and T2 than in T1 for up to 7 days of storage. The TBARS value was significantly (P < 0.05) lower in T1 and T2 after 7 days of storage. The counts of some microorganism were significantly (P < 0.05) lower in T1 and T2 after 7 days of storage; the total bacterial count and Escherichia coli count were lowest in T2 at the end of storage. CONCLUSION These results indicate that active packaging using self-CO2 -generation materials can extend the shelf life similarly to that observed with vacuum packaging, and that the active packaging method can improve the quality characteristics of beef during cold storage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Seung-Jae Lee
- Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, Republic of Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Gap-Don Kim
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sang Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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36
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Carrizosa E, Benito MJ, Ruiz-Moyano S, Hernández A, Villalobos MDC, Martín A, Córdoba MDG. Bacterial communities of fresh goat meat packaged in modified atmosphere. Food Microbiol 2017; 65:57-63. [DOI: 10.1016/j.fm.2017.01.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 01/23/2017] [Accepted: 01/25/2017] [Indexed: 01/08/2023]
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37
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Orkusz A, Haraf G, Okruszek A, Wereńska-Sudnik M. Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions. Poult Sci 2017; 96:731-737. [DOI: 10.3382/ps/pew325] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Accepted: 08/07/2016] [Indexed: 11/20/2022] Open
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38
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Andrés AI, Petrón MJ, Adámez JD, López M, Timón ML. Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties. Meat Sci 2017; 129:62-70. [PMID: 28259073 DOI: 10.1016/j.meatsci.2017.02.013] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 12/03/2016] [Accepted: 02/15/2017] [Indexed: 10/20/2022]
Abstract
The aim of this work was to study the in vitro antioxidant potential of aqueous extracts obtained from tomato (TOM), red grape (GRA), olive (OLI) and pomegranate (POM) by-products as well as to evaluate the effect of their addition into lamb meat patties (1000mg/kg) in order to improve shelf life. A negative (CON) and a positive control (sodium ascorbate, ASC) were also included in the experiment. Results for radical scavenging activity, metal chelating activity and reducing power indicated that GRA and OLI extracts could inhibit oxidation more efficiently than POM and TOM extracts (P<0.01). Consistently, GRA and OLI treatments showed the highest redness (a*) (P<0.01) and antioxidant activity, both for lipids and proteins, throughout storage (P<0.001). Furthermore, in general, microbial counts were reduced by the addition of by-products extracts. These results suggest that the extracts obtained from grape and olive pomaces could be effectively used to replace sodium ascorbate in lamb meat products.
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Affiliation(s)
- A I Andrés
- Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain.
| | - M J Petrón
- Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain
| | - J D Adámez
- CICYTEX-Instituto Tecnológico Agroalimentario (INTAEX), Avenida Adolfo Suarez s/n 06007, Badajoz, Spain
| | - M López
- CICYTEX- La Orden, 06187 Guadajira, Badajoz, Spain
| | - M L Timón
- Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain
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Marcinkowska-Lesiak M, Poławska E, Wierzbicka A. The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O 2 modified atmosphere packaging conditions. FOOD SCI TECHNOL INT 2016; 23:174-184. [PMID: 27688300 DOI: 10.1177/1082013216671406] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this study was to determine the influence of different packaging materials on meat quality during cold storage. Therefore pork loins (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) were stored at 2 ℃ in modified atmosphere packs (80% O2, 20% CO2) in four types of trays, which differ in gas permeability. Physicochemical (headspace gas composition, pH, colour, drip loss, cooking loss, shear force, the basic composition and fatty acid profile) and microbiological ( Salmonella spp., Escherichia coli, Enterobacteriaceae, total aerobic plates count, total psychrotrophic bacteria count, the number of lactic acid bacteria, Pseudomonas spp., the general amount of yeast and mold) parameters were monitored for up to 12 days. At the end of the storage period no differences in most physicochemical properties of pork loin due to type of packaging were found, however trays with high gas permeability had the greatest impact on total aerobic plates count and Pseudomonas spp. growth.
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Affiliation(s)
- Monika Marcinkowska-Lesiak
- 1 Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ewa Poławska
- 2 Department of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland
| | - Agnieszka Wierzbicka
- 1 Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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40
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Lima MD, Siga C, Leitempergher F, Lerin LA, Soares LS, Tosati JV, Rodrigues NB, Monteiro AR. Mussel (Perna perna
) Processing by an Alternative Method and Packaging Under Modified Atmosphere to Improve Physicochemical and Microbiological Characteristics. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12923] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marieli De Lima
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
| | - Carolina Siga
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
| | - Franciele Leitempergher
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
| | - Lindomar A. Lerin
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
| | - Lenilton Santos Soares
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
| | - Juliano Vinícius Tosati
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
| | - Natália B. Rodrigues
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
| | - Alcilene R. Monteiro
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
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41
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Andres A, Petron M, Delgado-Adamez J, Lopez M, Timon M. Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13018] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- A.I. Andres
- Food Technology Department, School of Agricultural Engineering in Badajoz; University of Extremadura; Badajoz 06007 Spain
| | - M.J. Petron
- Food Technology Department, School of Agricultural Engineering in Badajoz; University of Extremadura; Badajoz 06007 Spain
| | - J. Delgado-Adamez
- Technological Institute of Food and Agriculture (INTAEX-CICYTEX); Badajoz Spain
| | - M. Lopez
- Technological Institute of Food and Agriculture (INTAEX-CICYTEX); Badajoz Spain
| | - M. Timon
- Food Technology Department, School of Agricultural Engineering in Badajoz; University of Extremadura; Badajoz 06007 Spain
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42
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Rivaroli DC, Guerrero A, Velandia Valero M, Zawadzki F, Eiras CE, Campo MDM, Sañudo C, Mendes Jorge A, Nunes do Prado I. Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots. Meat Sci 2016; 121:278-284. [PMID: 27388818 DOI: 10.1016/j.meatsci.2016.06.017] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 05/31/2016] [Accepted: 06/15/2016] [Indexed: 10/21/2022]
Abstract
Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5g/day decreased lipid oxidation. The addition of 7.0g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.
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Affiliation(s)
- Dayane Cristina Rivaroli
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil; São Paulo State University, Animal Production Departament, 18618-970 Botucatu, Sao Paulo, Brazil.
| | - Ana Guerrero
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil; University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - Maribel Velandia Valero
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil
| | - Fernando Zawadzki
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil
| | - Carlos Emanuel Eiras
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil
| | - Maria Del Mar Campo
- University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - Carlos Sañudo
- University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - André Mendes Jorge
- São Paulo State University, Animal Production Departament, 18618-970 Botucatu, Sao Paulo, Brazil
| | - Ivanor Nunes do Prado
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil
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Rubio B, Vieira C, Martínez B. Effect of post mortem temperatures and modified atmospheres packaging on shelf life of suckling lamb meat. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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44
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Brychcy E, Król Ż, Kulig D, Jarmoluk A. The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13132] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ewa Brychcy
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Żaneta Król
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Dominika Kulig
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
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Sabow AB, Zulkifli I, Goh YM, Ab Kadir MZA, Kaka U, Imlan JC, Abubakar AA, Adeyemi KD, Sazili AQ. Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. PLoS One 2016; 11:e0152661. [PMID: 27035716 PMCID: PMC4817978 DOI: 10.1371/journal.pone.0152661] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 03/17/2016] [Indexed: 02/02/2023] Open
Abstract
The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Idrus Zulkifli
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Veterinary Preclinical Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Centre for Electromagnetic and Lighting Protection Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Veterinary Surgery and Obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Jurhamid Columbres Imlan
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ahmed Abubakar Abubakar
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Production, University of Ilorin, Ilorin, Nigeria
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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46
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Paci G, Cecchi F, Preziuso G, Ciampolini R, D’Agata M. Carcass traits and meat quality of two different rabbit genotypes. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2012.e45] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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47
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Sabow AB, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Ab Kadir MZA, Nakyinsige K, Kaka U, Adeyemi KD. Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat. Anim Sci J 2016; 87:816-26. [PMID: 26890722 DOI: 10.1111/asj.12496] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 06/03/2015] [Accepted: 06/08/2015] [Indexed: 11/29/2022]
Abstract
Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P < 0.05) and lower (P < 0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico-chemical properties of goat meat.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Awis Qurni Sazili
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Zeiad Amjad Aghwan
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Department of Animal Science, College of Agriculture, University of Mosul, Mosul, Iraq
| | - Idrus Zulkifli
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Veterinary, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Centre for Electromagnetic and Lighting Protection Research (CELP), Selangor, Malaysia
| | - Khadijah Nakyinsige
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Food Science and Nutrition, Islamic University, Mbale, Uganda
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Selangor, Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Animal Production, University of Ilorin, Ilorin, Nigeria
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48
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Gómez I, Beriain MJ, Mendizabal JA, Realini C, Purroy A. Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation. Food Sci Nutr 2016; 4:67-79. [PMID: 26788312 PMCID: PMC4708635 DOI: 10.1002/fsn3.251] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 05/04/2015] [Accepted: 05/12/2015] [Indexed: 12/02/2022] Open
Abstract
The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2 ± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P < 0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P < 0.05) until day 3 and decreased the oxidation at day 6 (P < 0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P < 0.001) and did not affect the instrumental color or the sensory parameters.
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Affiliation(s)
- Inmaculada Gómez
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | - María J. Beriain
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | - Jose A. Mendizabal
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | | | - Antonio Purroy
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
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Adeyemi KD, Sabow AB, Shittu RM, Karim R, Karsani SA, Sazili AQ. Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1114974] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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50
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Jastrzębska A, Kowalska S, Szłyk E. Studies of levels of biogenic amines in meat samples in relation to the content of additives. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 33:27-40. [PMID: 26515667 DOI: 10.1080/19440049.2015.1111525] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The impact of meat additives on the concentration of biogenic amines and the quality of meat was studied. Fresh white and red meat samples were fortified with the following food additives: citric and lactic acids, disodium diphosphate, sodium nitrite, sodium metabisulphite, potassium sorbate, sodium chloride, ascorbic acid, α-tocopherol, propyl 3,4,5-trihydroxybenzoate (propyl gallate) and butylated hydroxyanisole. The content of spermine, spermidine, putrescine, cadaverine, histamine, tyramine, tryptamine and 2-phenylethylamine was determined by capillary isotachophoretic methods in meat samples (fresh and fortified) during four days of storage at 4°C. The results were applied to estimate the impact of the tested additives on the formation of biogenic amines in white and red meat. For all tested meats, sodium nitrite, sodium chloride and disodium diphosphate showed the best inhibition. However, cadaverine and putrescine were characterised by the biggest changes in concentration during the storage time of all the additives. Based on the presented data for the content of biogenic amines in meat samples analysed as a function of storage time and additives, we suggest that cadaverine and putrescine have a significant impact on meat quality.
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Affiliation(s)
- Aneta Jastrzębska
- a Faculty of Chemistry , Nicolaus Copernicus University in Toruń , Toruń , Poland
| | - Sylwia Kowalska
- a Faculty of Chemistry , Nicolaus Copernicus University in Toruń , Toruń , Poland
| | - Edward Szłyk
- a Faculty of Chemistry , Nicolaus Copernicus University in Toruń , Toruń , Poland
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