Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

Effect of modified cellulose-based emulsion on gel properties and protein conformation of Nemipterus virgatus surimi

Microcrystalline cellulose was modified by TEMPO oxidation combined with ultrasound to prepare modified cellulose-based emulsion. The effect of different emulsion concentration on gel properties and protein conformation of surimi was investigated. The results showed the length and width of microcrystalline cellulose were reduced, and a large amount of -COOH was introduced into modified cellulose. Direct addition of flaxseed oil decreased the gel strength and WHC from 3640.49 g·mm and 76.94% to 2702.95 g·mm and 75.89%, respectively, while 5% modified cellulose-based emulsion could improve the gel properties of surimi. Surimi gel containing 5% emulsion had the highest hydrophobic interaction, disulfide bond and β-sheet content. Moreover, protein network structure was the densest in 5% emulsion group. Therefore, modified cellulose-based emulsion could be used to compensating for the negative impact of direct addition of flaxseed oil on surimi, which provided a new idea for the development of healthy and new emulsified surimi products.

The Impact of Genetic and Non-Genetic Factors on Lamb Loin Shear Force

Shear force is commonly used to evaluate tenderness, one of the most crucial eating quality aspects of sheep meat. The effect size of various factors on tenderness is still unknown. Studies have suggested that both genetic and environmental factors contribute to the variation in meat tenderness, and there are possible interactions between these factors. An extensive data set (n = 23,696) was analyzed to examine genetic and non-genetic influences on the shear force at 5 days postmortem (SF5). SF5 was measured on lamb loins (Longissimus lumborum) taken from lambs reared over 12 years at eight sites across Australia. The results showed that all carcass traits had a significant (p < 0.001) impact on SF5, with the largest effect on SF5 associated with intramuscular fat (IMF %) (f = 1035). There was also a significant effect of sex, cold shortening at 18 °C, sire type and cohort on SF5 (p < 0.001), with a large variation observed between the minimum cohort at 15.9 ± 1.5 N and maximum at 51.2 ± 2.1 N. In conclusion, a complex matrix of production, processing and genetic factors impact lamb tenderness as measured by shear force. This experiment helps identify the size of the contribution of these factors towards lamb tenderness, enabling the sheep industry to enhance consumers' satisfaction.

Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds

This study assessed and compared meat quality and fiber characteristics of longissimus lumborum (LL), psoas major (PM), and semimembranosus muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type. BL had higher CIE a*, cooking loss, and shear force values than did the other breeds for all muscle types. The muscle fiber size (cross-sectional area) of BL and BH was larger than that of HW for all muscle types. Type IIX was the dominant muscle fiber type in both BL and BH, regardless of muscle type; however, HW had the highest composition of type I compared to the other types (IIA, IIAX, and IIX) in PM. Higher total fiber density was observed in the LL and PM muscles of HW than in those of BL and BH. Meat quality and muscle fiber characteristics of BL and BH were distinct from those of HW.

Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading

Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.

The effects of different feeding strategies providing different levels of vitamin A on animal performance, carcass traits, and the conversion rate of subcutaneous fat color in cull-cows

Cull cows represent a significant percentage of revenue received from the U.S. beef industry; however, cull cows are heavily price discounted at time of slaughter. This experiment's objective is to evaluate different feeding strategies and their effects on body condition score, subcutaneous fat color, and carcass yield and quality traits in cull cows. The central hypothesis is feeding a high-energy diet, with low levels of vitamin A, for 56 d will improve animal performance, carcass yield, and quality traits in addition to capturing the point (rate) of the conversion of yellow to white subcutaneous fat. In the present experiment 98 Angus crossbreed cows were utilized. Cows were fed either low vitamin A (LVA) diet consisting of whole shelled corn, soybean hulls, soybean meal, and a mineral-vitamin supplement or high vitamin A (HVA) diet, formulated using whole shelled corn, fescue hay, dry distiller grains with soluble, and a mineral-vitamin supplement for 56 d. During the 56 d feeding period, body weights and condition scores, and subcutaneous adipose samples were collected every 14 d. On day 56, cattle were slaughtered; 48 h postmortem carcass characteristics and objective color scores (subcutaneous adipose tissue) were recorded and a sample of the longissimus dorsi lumborum was collected. Subcutaneous adipose tissue samples were utilized to record subjective color scores and then ground to be analyzed for β-carotene concentration. The longissimus dorsi lumborum samples (2.54 cm slices) were removed for Warner-Bratzler shear force (WBSF) and pH testing. Data were analyzed using the MIXED procedure of SAS. Feeding cull cows LVA resulted in differences in subcutaneous carcass fat color (P = 0.01) as well as b* values (P < 0.01) on day 56 compared with HVA. Subjective fat color scores were not different (P > 0.10) on day 0 or 14 but were different (P ≤ 0.05) on days 28, 42, and 56. Additionally, 9-cis-β-carotene concentration on day 56 were different (P = 0.05) between treatments. A trend was noticed for all-trans-β-carotene concentration (P = 0.10) on day 56 as well. Cull cow body weights were greater (P ≤ 0.04) when fed the LVA diet starting on days 14, 28, and 42; and a trend was noticed on day 56 (P = 0.09). Overall, cows fed the LVA treatment for 56 d exhibited decreased adipose yellowness and β-carotene concentrations as well as increased live weights.

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil

To investigate the disparities in product quality and storage stability between wax-based Korean pine seed oil gel and butter when used for frying steak, a comparative analysis was conducted on cooking loss, color, texture characteristics, sensory evaluation, and volatile flavor substances using headspace solid phase microextraction combined with GM-MS. Furthermore, the storage stability was assessed. The findings revealed that the cooking loss rate of steaks significantly increased with doneness, with butter steak exhibiting a significantly higher loss rate compared to the three oil gel steaks. Hardness, chewiness, and adhesiveness greatly increased as doneness progressed; however, cohesiveness, elasticity, and resilience showed minimal variation. The L* value and b* value of steaks initially increased before stabilizing with increasing doneness levels while the a* value first rose before gradually declining. Medium rare steak received the highest sensory score among all categories tested and 69 volatile flavor compounds were detected. Multivariate data analysis indicated similarities in volatile compounds between butter steak and BW (wax-based Korean pine seed oil gel) steak groups. Additionally, during storage at 4 °C temperature conditions pH level retention water content TVB-N (total volatile basic nitrogen), TBARS (thiobarbituric acid reactive substances) were evaluated to determine advantages or disadvantages within each group: Beeswax (BW) > Carnauba wax (CW) > Rice bran wax (RBW) > butter based on these parameters' values. It can be concluded that utilizing wax-based Korean pine seed oil gel for frying steaks not only effectively retains significant amounts of unsaturated fatty acids but also preserves steak quality while extending shelf life-a healthier cooking method resulting in reduced oil absorption.

Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content

In this study, pigs from 3 supply chains were slaughtered in an Australian summer and winter (n = 20 for each supply chain). The pigs were from 2 sexes (female and castrated male) and 2 carcass weight groups (high: 95.0 to 100.0 kg and low: 75.0 to 80.0 kg). From each carcass, the Biceps femoris (BF), Longissimus thoracis et lumborum (LTL), and Triceps brachii (TB) were excised at 24 h postmortem, vacuum packed, frozen at 24-48 h and transported to the lab. Cooking loss, Warner-Bratzler shear force (WBSF) and texture profile analysis (adhesiveness, chewiness, cohesiveness, hardness, resilience, and springiness) were measured in LTL and BF. pH, collagen content, and solubility and intramuscular fat (IMF) content were determined for all muscles. Results showed that BF was tougher than LTL, and winter samples were tougher than summer ones (P < 0.05). The TB had higher pH, collagen, and IMF content than BF and LTL (P < 0.05). Collagen solubility was higher in castrated male and winter samples. pH, collagen solubility, and IMF content were significantly (P < 0.05) related to chewiness and hardness in pork BF and LTL. pH and IMF were also related to cooking loss, while collagen solubility and IMF were related to WBSF (P < 0.05). The relationships of pH and IMF with pork texture were predominantly driven by the LTL, while the relationships between collagen solubility and texture were predominantly driven by the BF. Collagen solubility and IMF of pork BF and TB were related to those of LTL, but the correlations were not strong enough for prediction. Pork texture and chemical components were affected by muscle, seasons, sex and carcass weight. pH, collagen solubility, and IMF-affected pork texture.

Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle

Genetic parameters were estimated for objective and subjective traits assessed after 3 and 29 days aging in meat samples of 1154 commercial beef cattle. Meat attributes [Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), and pH] and sensory traits [flavor intensity (FI), off-flavor (OF), connective tissue (CT), overall tenderness (OT), sustained juiciness (SJ), and overall palatability (OP)] were available. The animal mixed model used included additive genetic and residual effects as random effects, contemporary group as fixed effect and genomic breed composition and slaughter age as covariates. Genetic parameters were estimated using airemlf90 software and single-step genomic BLUP. Heritability estimates for OT (3 and 29 d), OP (3 d) and OF (29 d) were of moderate magnitude ranging from 0.18 ± 0.07 to 0.31 ± 0.07. Heritabilities were negligible or of low magnitude for all other sensory traits with values ranging from 0.03 ± 0.05 to 0.14 ± 0.07. Among objectively measured traits, the estimate of heritability for meat pH was moderate at day 3 (0.20 ± 0.08) and negligible at 29 (0.00 ± 0.05). For IMF and WBSF the heritability estimates were 0.43 ± 0.09 and 0.54 ± 0.09, and 0.22 ± 0.07 and 0.19 ± 0.07 for day 3 and 29, respectively. Genetic correlations between days for each sensory trait tended to be of high and positive magnitude ranging from 0.54 ± 0.60 to 0.99 ± 0.28. Genetic and phenotypic correlations of subjectively assessed traits were consistent in direction and magnitude with WBSF (negative) and IMF (positive) suggesting that genetic selection based on objectively measured traits can be used for meat quality improvement and to increase consumer satisfaction. In addition, selection can be implemented using sensory traits collected after 3 days of aging.

Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus

The effects of genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; SynT-LWLR - Synthetic terminal, Large white and Landrace-type; PT-D - Pure terminal, Duroc-type; and PT-LW - Pure terminal, Large White-type) on carcass traits and pork quality, including cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), collagen content and solubility and intramuscular fat (IMF) content of Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM), were investigated. The results showed that all terminal lines had lower backfat thickness than maternal lines, but muscles from line SynT-LWLR had the highest hardness and cohesiveness and the lowest IMF content. The SM showed higher hardness, adhesiveness, springiness, chewiness, collagen, and IMF content but lower WBSF and collagen solubility than LTL. Collagen and IMF content affected WBSF and TPA parameters across both muscles and in LTL alone. Significant relationships between collagen content and texture parameters were found in line PT-D. Genetic lines and muscles affect the contribution of collagen and IMF to pork texture.

Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation

This study aimed to evaluate umami taste in Hanwoo with different feed by chemical analysis, sensory evaluation and an electronic tongue system. Hanwoo cattle were divided into three groups: control group (fed only total mixed ration [TMR]), T1 (fed soybean meal + TMR), and T2 (fed soybean meal + corn-dried distiller's grain with solubles [Corn DDGS] + TMR). The three most abundant fatty acids (C18:1n-9, C16:0, and C18:0) in the T1, T2, and control groups accounted for 83.63%, 86.07%, and 85.52% of the total fatty acid content, respectively. Umami taste-related glutamic acid levels were significantly high in T1 (109.89 mg/kg), followed by T2 (66.66 mg/kg) and control (47.27 mg/kg). Fatty acid levels showed a high correlation with umami taste. The results of this study showed that the amino acid and fatty acid levels had been affected by feed types and soybean- or Corn DDGS-based feed potentially enhanced Hanwoo's umami flavor.

Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters

Consumer acceptance and overall liking has been shown to be related to beef instrumental and trained sensory attributes related to beef flavor, tenderness, and juiciness. Our objective was to understand the relationships between descriptive beef flavor and texture attributes, Warner-Bratzler shear force (WBSF), and consumer liking attributes for light US beef eaters. It is not known if light beef eaters have different drivers of overall liking. Treatments were created to differ in beef flavor and texture by utilizing different beef cuts (Choice top loin, high pH top loin, Select top sirloin, Choice tenderloin steaks, and Select and Choice bottom rounds roasts) cooked to 58 °C or 80 °C. Cooking methods included either a George Forman grill, food-service grill, or crock-pot. Cooking method, cut, and internal temperature impacted beef descriptive flavor and texture attributes, WBSF and consumer liking ratings (P ≤ 0.05) similarly. Descriptive juiciness and tenderness attributes were highly related to each other and with consumer juiciness and tenderness liking ratings. Consumer overall liking was closely related to descriptive fat-like, overall sweet, sweet and salty attributes. Musty/moldy, liver-like, and sour aromatic attributes were negatively associated with consumer liking. Overall flavor accounted for 85% of the variation in overall liking and tenderness liking contributed an additional 4%. While light beef eaters used different parts of the scale, they rated beef across treatments similarly. When beef flavor and texture descriptive attributes differed, consumer liking was impacted for light beef eaters.

The impact of mulberry leaf extract at three different levels on reducing the glycemic index of white bread

In this study, the influences of mulberry leaf extract (MLE) addition on the physicochemical properties including the specific volume, texture and sensory features of white bread (WB) were evaluated by the sensory analysis technology. A double-blind, randomised, repeat-measure design was used to study the impact of MLE addition on the postprandial blood glucose response as well as the satiety index of WB. Results showed that the addition of MLE showed no significant effects on the physicochemical properties of WB except for the slight changes of color and bitterness. The addition of MLE significantly reduced the total blood glucose rise after ingestion of WB over 120 minutes, and reduced the GI value of WB in a dose-effect relationship. When the concentration of MLE reached 1.5 g per 100 g available carbohydrate, the GI value of WB could be reduced from 77 to 43. This study provides important information in terms of the appropriateness of MLE when added to more complex real food, the dose-dependent relationship could supply a reference for the application of MLE.

Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.

Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4°C for 1 d, and the rest of the meats were kept at -18°C for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation

Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties.

Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs

The aim of this research was to investigate how the electrical conductivity of short ribs affected Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance their quality and reduce sous vide (SV) processing time. Short ribs with different range of electrical conductivity (3-6, 6-9, and 9-12 mS/cm) values were treated using input voltage of 10 kV, pulse width of 20 µs, pulse frequency of 50 Hz and pulse number, of either 1600 (low intensity PEF/LPEF) or 5200 (high intensity PEF/HPEF), followed by SV processing at 60 °C for either 24 or 36 h. The quality parameters assessed were cooking loss (%), Texture Profile Analysis (TPA) parameters, and Commission Internationale d'Eclairage (CIE) L*a*b* colour parameters. There was a variation in electrical conductivity of short ribs according to the position of the bone in the short rib, which demonstrated good congruence with the distribution of fat and connective tissue. SV processing with or without PEF pre-treatment did not have a significant effect (p > 0.05) on cooking loss or CIE L*a*b* colour parameters. Short ribs with a medium conductivity (6-9 mS/cm) had a significantly lower hardness after high intensity PEF followed by SV for 24 h, whilst short ribs with an average conductivity of 3-6 and 9-12 mS/cm required longer SV time (up to 36 h) and had a significantly lower hardness compared to non PEF pre-treated samples. TPA values of short ribs treated with the same PEF intensity and SV processing parameters were comparable regardless of the short ribs initial electrical conductivity, which indicates that PEF treatment could ameliorate the biological electrochemical variability inherent to short ribs and PEF could be the potential tool to decrease their SV processing time and enhance their tenderness.

Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls

This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected. After slaughtering and 24 h of postmortem chilling, striploins were separated and cut into 16 steaks and equally divided into two groups, i.e., either marinated with calcium chloride or not. Meat quality characteristics were recorded on 0, 2, 4, 6, 8, and 10 days of storage. The results showed that the pH value of young animals was higher than the value of spent animals and pH was increased over the storage time. Color b*, C*, and h* values were higher in spent animals as compared with the young animals; however, values of colors L* and h* were higher and a* was lower in marinated samples than the values of non-marinated samples. Color a* and C* values were increased and h* was decreased with lengthening the storage time. The meat cooking loss was higher in marinated and the water-holding capacity was higher in non-marinated meat samples. Shear force values were lower in young animals and marinated samples than the values of spent animals and non-marinated meat samples, respectively. Sensory characteristic scores of marinated samples were better than the non-marinated samples. In conclusion, calcium chloride marination can be used to improve the quality characteristics of buffalo meat.

Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin

In this study, the potential of sour cherry and plum juices was evaluated to be used in the traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3% NaCl or sour cherry and plum juice marinades containing 60% fruit juice while the control group consisted of non-marinated meat slices. Proximate composition, marinating loss, cooking loss, drip loss, and water-holding capacity of samples was evaluated. Changes in surface meat color (L*, a*, and b* values), pH, ammonia content, and thiobarbituric acid reactive substances (TBARS) values were monitored in pork loins during 12 days of refrigerated storage. Sensory evaluation was also conducted. There was a significant decrease in pH, moisture content, and water-holding capacity of raw meat due to fruit juice marination, resulting in marination losses and higher cooking losses compared with the control and brine-marinated samples. During cold storage, marination with sour cherry and plum juices was found to slow down the increase in TBARS values and ammonia content and the decrease in all meat sensory scores. Thus, sour cherry and plum juices may be used as marinating ingredients as they promote interesting sensory properties and improve the storage stability of pork loin.

Thermophysical properties of beef steaks varying in USDA quality grade and internal temperature

The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice (LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.54 cm steaks at 21 d postmortem and randomly assigned to an internal temperature (4, 25, 55, 60, 71, 77°C). Steaks were subjected to various thermal and physical property measurements. No quality grade × internal temperature interaction was observed for diffusivity and conductivity (P &gt; 0.05). Steaks tempered to 25°C had the greatest conductivity compared to all other internal temperature treatments (P = 0.021). A quality grade × internal temperature interaction was observed for center myosin and sarcoplasmic protein enthalpy values (P &lt; 0.001). Raw (4 and 25°C) ST steaks had lower enthalpy values compared to raw PR and LC steaks (P &lt; 0.05). Raw steaks had greater surface myosin and both center and surface actin enthalpy values (P &lt; 0.05). A quality grade × internal temperature was observed for surface and center viscoelasticity (P &lt; 0.05). Raw steaks were less viscoelastic compared to cooked steaks, regardless of quality grade (P &lt; 0.05). Quality grade and internal temperature impacted expressible moisture and water holding capacity (P ≤ 0.001). ST steaks possessed increased expressible moisture and water holding capacity compared to LC and PR steaks (P &lt; 0.05). A quality grade × internal temperature was observed for Warner-Bratzler shear force and springiness (P ≤ 0.008). DOD impacted all texture profile analysis attributes (P &lt; 0.05). PR steaks were more cohesive than ST steaks (P = 0.011). These data show that final internal temperature and intramuscular fat content impact thermophysical properties of beef steaks.

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.

The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods

This study investigated the relationship between meat texture (Warner Bratzler shear force and Texture Profile Analysis), water holding capacity and subsequent mastication of meat from sheep fed different diets and maintained under different packaging methods. Biceps femoris from 24 Merino sheep fed a standard pelleted diet containing grain and cereal hay or pelleted diets supplemented with either 8% camelina meal or 15% camelina forage hay was packaged in high oxygen modified atmosphere packaging (hiOxMAP) or vacuum skin packaging (VSP). Warner Bratzler shear force, texture profile analysis and water holding capacity (purge loss and cooking loss) were measured. Twelve volunteers were recruited to chew the cooked meat samples before expectorating the bolus at their natural swallowing point. Meat stored in hiOxMAP had greater purge loss, Warner Bratzler peak force, hardness, and chewiness compared to meat packed in VSP. Mastication testing revealed that chewing frequency increased with VSP meat compared to hiOxMAP meat. Feed type had little effect on meat texture parameters, however, sheep meat on the standard pelleted diet required a greater number of chews than sheep fed on camelina. Increased toughness in cooked meat due to feed type or packaging methods results in greater chewing effort, but this did not affect meat bolus properties at the natural swallowing point. This article is protected by copyright. All rights reserved.

Improving growth performance and blood profile by feeding autolyzed yeast to improve pork carcass and meat quality

The 63 commercial pigs were divided into three groups consisting of seven replicates of three piglets each. The experimental diets were (1) control diet, (2) diet with autolyzed yeast (AY) 0.5%, and (3) diet with AY 1.0%. Compared to the control group, using AY 0.5% in the diet reduced average daily feed intake (ADFI) and improved feed conversion ratio (FCR) (p < 0.05). The blood urea nitrogen (BUN) and neutrophil/lymphocyte ratio (N/L) in blood decreased with the addition of AY 0.5% (p < 0.05). The pH at 6-h postmortem of meat in the 0.5% AY diet group was higher than for the control group (p < 0.05). Backfat thickness (p = 0.09) and P2-backfat thickness (p = 0.07) tended to decrease, while the fat free index (FFI; p = 0.07) tended to increase with 0.5% AY supplementation. The protein percentage (p = 0.07) and the a* value (redness) (p = 0.08) in the meat tended to increase, and the springiness increased with 0.5% AY supplementation (p < 0.05). An appropriate level of AY supplementation can impact positively on the physiological functions in swine with a consequent seems to improve in qualitative traits of the meat quality.

Quality changes in chicken livers during cooking

Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers' preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to inadequate cooking, thereby increasing the risk of foodborne illness. This study aimed to investigate the effects of different cooking conditions (60-90°C, 0-65 min) on quality changes in frozen and fresh chicken livers and develop cooking recommendations to produce safe liver products with desired qualities. Frozen storage reduced the water holding capacity of raw chicken livers and led to more cooking loss (reduction in the weight of liver pieces during cooking) and area shrinkage after heating. The cooking loss and area shrinkage increased with increasing heating time and temperature, following the first-order fractional model. Compared with fresh livers, the shear resistance for cutting through the cooked livers increased after heating at 73.9°C to 90°C and decreased at 60°C, whereas the livers heated at 70°C had shear resistance (~4.5 N/g) similar to the fresh liver, regardless of the heating times used in this study. Heating resulted in color changes in livers, shifting from red hue (0°) toward yellow hue (90°), as characterized by the increased hue angles after heating. Cooking livers to an internal temperature of 70°C to 73.9°C and hold for 101 to 26 s is recommended for food processing plants or restaurants to prepare ready-to-eat meals containing chicken livers to achieve microbial safety with respect to Salmonella and provide cooked livers with desired texture and pink color.

Concentrate supplementation with dried corn gluten feed improves the fatty acid profile of longissimus thoracis muscle from steers offered grass silage

BACKGROUND

Concentrate supplementation of a grass silage-based ration is a typical practice employed for indoor winter finishing of beef cattle in many temperate countries. Plant by-products, such as dried corn gluten feed (CGF), can be used to replace conventional feedstuffs in a concentrate supplement to enhance the sustainability of ruminant production systems and to improve meat quality. This study examined the chemical composition, fatty acid profile, oxidative stability and sensory attributes of beef (longissimus thoracis muscle) from steers offered grass silage and concentrate supplements containing varying levels (0%, 25%, 50%, 75%) of CGF substituted for barley / soybean meal.

RESULTS

Feeding 50%CGF decreased the protein content and increased intramuscular fat in comparison with 25%CGF. Total phenol content and iron-reducing antioxidant power followed the order: 0%CGF > 50%CGF and 25%CGF > 0%CGF = 50%CGF, respectively. Compared to 0%CGF, 25%CGF and 75%CGF decreased C14:0 and increased C22:2n-6, C20:5n-3 and total n-3 polyunsaturated fatty acids whereas 75%CGF increased conjugated linoleic acids and C18:3n-3. Diet did not affect the oxidative stability and sensory attributes of beef patties.

CONCLUSION

The inclusion of up to 75%CGF in a supplementary concentrate for steers increased the proportion of health-promoting unsaturated fatty acids without negatively influencing the shelf-life and eating quality of longissimus thoracis muscle. © 2021 Society of Chemical Industry.

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls

Simple Summary

The water buffalo is found in many tropical countries worldwide. In the current world scenario, where meeting the protein requirements of the population is one of the biggest future challenges, buffalo meat could be a good source of protein and other nutrients. Currently, very little information is available regarding buffalo meat quality attributes. Therefore, this study was designed to evaluate the effects of aging time and muscle type on meat quality attributes (pH, color, tenderness, water holding capacity, and sensory acceptance) of buffalo meat. The results showed that color, tenderness, and sensory attributes were improved with aging time; the suitable aging time required to enhance meat quality attributes in Longissimus lumborum and Gluteus medius muscles is 28 and 21 days, respectively.

Abstract

The present study aimed to investigate the effect of wet aging on meat quality characteristics of Longissimus lumborum (LL) and Gluteus medius (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e., 0 day (d) = control, 7 d, 14 d, 21 d, 28 d, and 35 d, were evaluated for pH, color, metmyoglobin content (MetMb%), cooking loss, water holding capacity (WHC), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and sensory evaluation. The pH, instrumental color redness (a *), yellowness (b *), chroma (C *), and MetMb% values were increased, while the lightness (L *) and hue angle (h *) values showed non-significant (p > 0.05) differences in both LL and GM muscles in all aging periods. The cooking loss increased while WHC decreased till 35 days of aging. MFI values significantly (p < 0.05) increased, while WBSF values decreased; in addition, sensory characteristics were improved with the increase in the aging period. Overall, the color, tenderness, and sensory characteristics were improved in LL and GM muscles until 28 and 21 days of aging, respectively. Based on the evaluated meat characteristics, 28 days of aging is required to improve the meat quality characteristics of LL, whereas 21 days of aging is suitable for GM muscle.

Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures

Texture of meat is a critical factor in oral processing and bolus formation, especially for people suffering from dysphagia. The present study evaluated and compared the texture changes of beef semitendinosus muscles upon cooking, using sensory panelists and instrumental texture profile analysis. Cooking losses were also estimated. The correlation between instrumental and sensory parameters were established. Training with sensory texture profile enabled panelists to clearly identify and describe meat textural attributes except cohesiveness and springiness. Increased cooking temperature (65-85°C) and time (30-60 min) significantly (p < .05) increased hardness, chewiness, and cook loss of beef whereas adhesiveness and juiciness decreased significantly. The correlation data showed significant positive correlations between instrumental and sensory hardness, chewiness, and adhesiveness and poor correlations between cohesiveness and springiness. Results show that the texture profile analyzer has a possibility to replace sensory analysis for hardness, chewiness, and adhesiveness; however, future work is needed to address cohesiveness and springiness of meat.

The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review

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.

Fatty acid composition, shelf-life and eating quality of beef from steers fed corn or wheat dried distillers' grains with solubles in a concentrate supplement to grass silage

Thirty-six steers were randomly assigned to one of three dietary treatments fed ad libitum grass silage and concentrate supplements containing either barley/soybean meal (CON), 80% DM corn (CDGS)- or 80% DM wheat (WDGS)-dried distillers' grains with solubles for 124 days pre-slaughter. Chemical and fatty acid composition, shelf-life, and eating quality of longissimus thoracis muscle were determined. Dietary CDGS and WDGS increased the proportion of conjugated linoleic acids (P < 0.05) and tended to increase C18:3n-3 (P = 0.075) and total polyunsaturated fatty acids (P = 0.060) relative to the CON. Feeding diets containing distillers' grains reduced the lipid and colour stability of fresh beef patties stored in modified atmosphere packs (MAP), with CDGS exhibiting an intermediate effect between CON and WDGS. Diet did not negatively influence the texture profile parameters and eating quality attributes of beef stored in MAP. The inclusion of CDGS or WDGS in supplementary concentrates may improve the fatty acid profile but decreased the shelf-life of beef.

Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

The objective of this study was to determine the thermodynamic and physical properties of beef strip loin steaks of varying thicknesses and USDA quality grades cooked with high and low grill surface temperatures. Thermal characteristics described by changes in the denaturation temperature (between 55°C – 60°C) and enthalpies of protein denaturation (70°C – 75°C) both differed (P = 0.031 and P = 0.001, respectively) among thick steaks, with thick steaks cooked on a high grill surface temperature having a lower denaturation temperature and enthalpy compared with thick steaks cooked on a low grill surface temperature. No differences (P &gt; 0.05) were observed among thin steaks for denaturation temperature or enthalpy. The elastic behaviors of the surface and center of the steaks were analyzed to determine how the microstructure of the beef responded to applied stress. The elastic behavior of steak centers was influenced in a three-way interaction (P = 0.029) between quality grade, steak thickness, and grill surface temperature. The elastic behavior of the surface of steaks was influenced by the interaction of quality grade and steak thickness (P = 0.031). These interactions, along with the differences in the thermal characteristic of proteins, suggest that the microstructure of steaks was affected by each cooking treatment group. Hardness, resilience, and chewiness were each influenced by a three-way interaction (P = 0.023; 0.014; and 0.030; respectively). Thin steaks possessed greater cohesiveness (P = 0.038) and shear force ( P = 0.007) values. Meanwhile, thin steaks exhibited lower springiness (P = 0.002). The measured alterations in thermal and physical proper- ties in the beef steaks suggest that the composition, thickness, and cooking regiments impact the microstructure of beef, and this was ultimately confirmed through textural measurements. The results of this research can be used in the design of cooking processes that match beef characteristics.

Muscle fiber characteristics and postmortem quality of longissimus thoracis, psoas major and semitendinosus from Chinese Simmental bulls

Using Chinese Simmental cattle semitendinosus, psoas major, and longissimus thoracis samples, we assessed muscle fiber characteristics and postmortem quality. The type I, IIA, and IIB fiber diameters were greater in semitendinosus and longissimus thoracis relative to psoas major, with psoas major, semitendinosus, and longissimus thoracis having the highest respective percentages of type I, IIB, and IIA fibers. Psoas major had the highest R 248 and R 250 values and lowest R 258 values at 1- and 6-hr postmortem. Psoas major had the lowest Warner-Bratzler shear force (WBSF), hardness, and chewiness values. The trends of WBSF, hardness, and chewiness changes decreased with increasing aging time. Semitendinosus had higher changes in WBSF than psoas major, and the number % type I fibers was correlated negatively with % changes of WBSF. Therefore, muscles with a high proportion of type IIB fibers and a low proportion of type I had lower tenderness and higher tenderization rate. Further research should be done to seek the optimal composition of muscle fiber type in order to improve beef quality, as muscle fiber type has opposite effect of tenderness background and tenderization rate.

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2-4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.

Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods

This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 μm) during storage at 4°C. RFSs were made by six treatments that included: control (CTL), REF (sausages with 0.1% ascorbic acid alone), F1GTPSs (F1) and F2GTPSs (F2) (sausages with 0.25% and 0.5% freeze-dried GTP), and O1GTPSs (O1) and O2GTPSs (O2) (sausages with 0.25% and 0.5% GTP oven-dried at 100°C). Sausages with added oven-dried grape tomato powders (OGTPs) showed decreased pH, lightness (L*), total plate count (TPC), and thiobarbituric acid-reactive substances (TBARS) compared to the sausages mixed with freeze-dried GTP (FGTPSs), but also had the highest redness (a*) and yellowness (b*) values among the treatments. With increasing levels of GTP, the hardness and chewiness of the sausages gradually decreased and these were decreased more in the FGTPSs (F) than in the OGTPSs (O). Compared to the FGTPSs, OGTPSs had higher antioxidant and antimicrobial activities, which extend the shelf-life of meat products. Application of OGTP to RFSs resulted in higher lipid antioxidant, antimicrobial activities, improving physicochemical properties and extended the shelf-life.

Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract

The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O₂ (80%) and CO₂ (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.

Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage

The effect of different polyphosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) and ratios of unencapsulated (u) and encapsulated (e) forms of these polyphosphates (PP, 0.5%) on lipid oxidation inhibition and quality characteristics of ground beef döner kebab were evaluated. STP usage provided lower cooking loss (CL) than HMP or SPP (P < .05). Döners containing STP had higher pH than those with HMP or SPP (P < .05). Regardless of ePP ratio in the total added PP (0.5%), added ePP created the same effect on CL and pH as 0.5% uPP in döner samples. The highest orthophosphate (OP) was obtained with STP, followed by SPP, HMP and control (no PP; P < .05). OP values generally decreased with increasing ePP ratio up to 0.4% in the total added PP (P < .05). Thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxide (LPO) in döners containing PP were lower than control (P < .05). The lowest TBARS and LPO were determined in döners containing STP or SPP (P < .05). In general, increasing ePP ratio (up to 0.2% for STP and SPP, and 0.4% for HMP) in the total added PP provided further reduction in TBARS and LPO (P < .05). TBARS and LPO results suggested that ePP incorporation may be strategic implementation for meat industry to control lipid oxidation in ready to eat döner kebab.

Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

The objective of this study was to investigate the effects of six different aging methods (four types of moisture-permeable packaging, wet aging, and dry aging) and aging time (0, 7, and 14 d) on the quality of aging beef, especially physicochemical properties. The weight loss, aerobic bacterial counts, yeast counts, and mold counts increased with the increase of moisture permeability and aging time. However, shear force, hardness, cohesiveness, and chewiness followed an opposite trend with increasing moisture permeability. The values of L* and b* appeared to decrease in the dry-aged samples compared with those of the others. In addition, water content in dry-aged samples for 7 and 14 d showed a significant decrease. The higher myofibril fragmentation index was observed in dry-aged samples for 7 and 14 d compared with groups using moisture-permeable packaging. Meanwhile, the percentage of bound water and free water appeared to decrease with the increase of moisture permeability. Thus, different moisture-permeable packaging was able to control different levels of water loss and effectively reduce microbial contamination compared with dry aging. The changes of both myofibrillar fragmentation index (MFI) and distribution of water indicated that moisture-permeable packaging affected the structure of myofibrils, which influenced the shear force.