1
|
Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MÁ. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome. Meat Sci 2022; 188:108804. [DOI: 10.1016/j.meatsci.2022.108804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/30/2022]
|
2
|
Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed. Animals (Basel) 2021; 11:ani11051421. [PMID: 34063520 PMCID: PMC8156715 DOI: 10.3390/ani11051421] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 12/31/2022] Open
Abstract
Simple Summary Horse meat; even though is still not popular in most countries; its consumption is slowly increasing and has the potential to become an alternative future red meat. However; research is still insufficient and a deeper understanding of its nutritional and physicochemical characteristics would be beneficial for the horse meat industry. The capacity of horses to efficiently uptake polyunsaturated fatty acids into their tissues has been reported; but detailed knowledge about horse meat fatty acid composition is limited. The present work provides a comprehensive fatty acid composition analysis of subcutaneous and muscle tissues from semiextensively reared Hispano-Breton horses; results indicated that finishing on a high-grain diet limited muscle n-3 accumulation. In addition; the evolution of physicochemical quality parameters such as pH, instrumental color, texture and cook loss were thoroughly studied during vacuum ageing (0, 7, 14 and 21 days), and the conclusion was that an ageing period between 7 and 14 days would be recommended for an optimum horse meat quality. The reasons for this recommendation were that tenderness increased during the first two weeks and then stayed stable and that visual properties deteriorated after 14 days. Overall; these results will help to standardize post mortem practices to obtain a homogeneous final horse meat quality. Abstract A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.
Collapse
|
3
|
Popoola IO, Soladoye PO, Gaudette NJ, Wismer WV. A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1860084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ibironke O. Popoola
- Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
| | - Philip O. Soladoye
- Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
| | - Nicole J. Gaudette
- Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
| | - Wendy V. Wismer
- Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
| |
Collapse
|
4
|
Maggiolino A, Lorenzo JM, Centoducati G, Domínguez R, Dinardo FR, Marino R, Malva AD, Bragaglio A, De Palo P. How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals (Basel) 2020; 10:ani10112126. [PMID: 33207693 PMCID: PMC7697703 DOI: 10.3390/ani10112126] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production during 14 vacuum aging days, its oxidative status and the consequent sensory evaluation. Lipid oxidative processes are delayed, but some protein oxidative processes happen, influencing VOCs production and sensory evaluation. Abstract This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.
Collapse
Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 Ourense, Spain; (J.M.L.); (R.D.)
- Área Tecnología de los Alimentos, Facultad Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Gerardo Centoducati
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
- Correspondence: ; Tel.: +39-08054-43915
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 Ourense, Spain; (J.M.L.); (R.D.)
| | - Francesca Rita Dinardo
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
| | - Rosaria Marino
- Department of Agricultural Food and Environmental Sciences, University of Foggia, 71121 Foggia, Italy; (R.M.); (A.d.M.)
| | - Antonella della Malva
- Department of Agricultural Food and Environmental Sciences, University of Foggia, 71121 Foggia, Italy; (R.M.); (A.d.M.)
| | - Andrea Bragaglio
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
| |
Collapse
|
5
|
Beldarrain LR, Etaio I, Morán L, Sentandreu MÁ, Barron LJR, Aldai N. Effect of ageing time on consumer preference and sensory description of foal meat. Food Res Int 2019; 129:108871. [PMID: 32036896 DOI: 10.1016/j.foodres.2019.108871] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/25/2019] [Accepted: 11/30/2019] [Indexed: 12/17/2022]
Abstract
A consumer test (n = 120) was performed in Vitoria-Gasteiz (northern Spain) in order to study the effect of ageing time (0, 7, 14 and 21 days) on the sensory quality of Hispano-Bretón foal meat. Steaks (Longissimus thoracis et lumborum) were wet aged and evaluated in-mouth and visually. In both cases, acceptability was scored using a hedonic scale, and sensory drivers related to ageing were characterised by applying check-all-that-apply method in meat. For both, in-mouth and visual acceptability, meat aged for 7 days obtained higher scores than non-aged meat, whereas longer ageing periods did not improve consumer acceptability. Check-all-that-apply method showed to be able to discriminate among samples, both in-mouth and visually. Results revealed that texture related attributes were the most discriminant ones in the in-mouth evaluation, being non-aged meat related to 'dry', 'high residue', 'tough' and 'chewy' terms, whereas aged meat was associated to 'juicy', 'tender' and 'easily dissolving' terms. Visually, consumers perceived that, after 14 days of ageing, meat colour changed to 'brownish'. Under present study conditions, the establishment of a period of 7 days of ageing would be recommended.
Collapse
Affiliation(s)
- Lorea R Beldarrain
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Iñaki Etaio
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Lara Morán
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | | | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
| |
Collapse
|
6
|
Torrico DD, Hutchings SC, Ha M, Bittner EP, Fuentes S, Warner RD, Dunshea FR. Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat Sci 2018; 144:30-42. [DOI: 10.1016/j.meatsci.2018.06.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/05/2018] [Accepted: 06/07/2018] [Indexed: 02/07/2023]
|
7
|
Seong PN, Seo HW, Kim JH, Kang GH, Cho SH, Chae HS, Park BY, Van Ba H. Assessment of frozen storage duration effect on quality characteristics of various horse muscles. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:1756-1763. [PMID: 28728368 PMCID: PMC5666180 DOI: 10.5713/ajas.17.0039] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 05/02/2017] [Accepted: 06/08/2017] [Indexed: 12/03/2022]
Abstract
Objective The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuum-packaged and frozen at −20°C for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner–Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.
Collapse
Affiliation(s)
- Pil Nam Seong
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Hyun Woo Seo
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Jin-Hyoung Kim
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Geun Ho Kang
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Soo-Hyun Cho
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Hyun Seok Chae
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Beom Young Park
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Hoa Van Ba
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| |
Collapse
|