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SWATLAND HJ. Effect of temperature (0-80°C) on the interior reflectance of ovine sternomandibularis muscle. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1989.tb00673.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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OBANU ZA, LEDWARD DA. On the nature and reactivity of the haematin complexes present in intermediate moisture beef. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1975.tb00075.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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OBANU ZA, BIGGIN RUTHJ, NEALE RJ, LEDWARD DA, LAWRIE RA. Iron availability from intermediate moisture beef. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.1976.tb00759.x-i1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Holownia K, Chinnan MS, Reynolds AE, Koehler PE. Evaluation of induced color changes in chicken breast meat during simulation of pink color defect. Poult Sci 2003; 82:1049-59. [PMID: 12817464 DOI: 10.1093/ps/82.6.1049] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than normal) of boneless, skinless chicken breast muscles were selected based on instrumental color values. The in situ changes were induced using sodium chloride, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite at two levels: present and not present. Fillets in all treatments were subjected to individual injections, followed by tumbling, cooking, and chilling. Samples were analyzed for color [lightness (L*), red/green axis (a*), yellow/blue axis (b*)] and reflectance spectra. Simulation of the pink defect was achieved in eight of the 16 treatment combinations when sodium nitrite was present and in an additional two treatment combinations when it was absent. Pinking in cooked samples was affected (P < 0.05) by L* of raw meat color. Results confirmed that it was possible to simulate the undesired pinking in cooked chicken white meat when in situ conditions were induced by sodium chloride, sodium tripolyphosphate, and sodium nitrite. The continuation of the simulation study can aid in developing alternative processing methods to eliminate potential pink defects.
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Affiliation(s)
- K Holownia
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
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Holownia K, Chinnan M, Reynolds A. Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08235.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Kristensen L, Purslow PP. The effect of processing temperature and addition of mono- and di-valent salts on the heme- nonheme-iron ratio in meat. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00319-8] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Prediction of the soluble myoglobin content of cooked burgers. Meat Sci 2000; 55:247-50. [DOI: 10.1016/s0309-1740(99)00150-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/1999] [Revised: 10/27/1999] [Accepted: 10/27/1999] [Indexed: 11/17/2022]
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9
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Lytras G, Geileskey A, King R, Ledward D. Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef. Meat Sci 1999; 52:189-94. [DOI: 10.1016/s0309-1740(98)00167-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/1998] [Revised: 11/05/1998] [Accepted: 11/10/1998] [Indexed: 10/18/2022]
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Geileskey A, King R, Corte D, Pinto P, Ledward D. The kinetics of cooked meat haemoprotein formation in meat and model systems. Meat Sci 1998; 48:189-99. [DOI: 10.1016/s0309-1740(97)00089-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/1997] [Revised: 07/07/1997] [Accepted: 07/26/1997] [Indexed: 12/01/2022]
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Reyes-Cano R, Dorantes-Alvarez L, Hernandez-Sanchez H, Gutierrez-Lopez GF. Biochemical changes in an intermediate moisture cecina-like meat during storage. Meat Sci 1995; 40:387-95. [PMID: 22060030 DOI: 10.1016/0309-1740(94)00033-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/1993] [Revised: 01/15/1994] [Accepted: 07/29/1994] [Indexed: 10/18/2022]
Abstract
Biochemical and microbiological changes in two cecina-like products were evaluated during storage. Two products were prepared, one by salting and the other by infusion in a salt-glycerol solution. The samples were vacuum packed and tested monthly for pH, colour, haematin complex, soluble nitrogen and microbiological spoilage. Proteolysis and increase in pH showed a high correlation for both samples. Temperature-dependent changes in colour and concentration of haematin complex during storage were also found in both samples. The activation energy for haematin transformation was found to be around 1 kcal/mol. Based on the low activation energy for haematin complex degradation (around 1 kcal/mol) for both samples, this process may be regarded as a low energy biochemical process.
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Affiliation(s)
- R Reyes-Cano
- Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico 11340 D.F., Apdo. Post. 42-186 (06470), Mexico
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CLAUS JR, SHAW DE, MARCY JA. Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time. J Food Sci 1994. [DOI: 10.1111/j.1365-2621.1994.tb14696.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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AHN D, MAURER A. Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat. Poult Sci 1990. [DOI: 10.3382/ps.0691769] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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AHN D, MAURER A. Poultry Meat Color: Kinds of Heme Pigments and Concentrations of the Ligands. Poult Sci 1990. [DOI: 10.3382/ps.0690157] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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AHN D, MAURER A. Effects of Sodium Chloride, Phosphate, and Dextrose on the Heat Stability of Purified Myoglobin, Hemoglobin, and Cytochrome c. Poult Sci 1989. [DOI: 10.3382/ps.0681218] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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AHN D, MAURER A. Effects of Added Pigments, Salt, and Phosphate on Color, Extractable Pigment, Total Pigment, and Oxidation-Reduction Potential in Turkey Breast Meat. Poult Sci 1989. [DOI: 10.3382/ps.0681088] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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AHN D, MAURER A. Effects of Added Nitrite, Sodium Chloride, and Phosphate on Color, Nitrosoheme Pigment, Total Pigment, and Residual Nitrite in Oven-Roasted Turkey Breast. Poult Sci 1989. [DOI: 10.3382/ps.0680100] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Ledward DA. A note on the nature of the haematin pigments present in freeze dried and cooked beef. Meat Sci 1987; 21:231-7. [PMID: 22054900 DOI: 10.1016/0309-1740(87)90092-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/1987] [Accepted: 10/09/1987] [Indexed: 11/20/2022]
Abstract
Analysis of the reflectance spectra of beef samples treated to contain all the haemoproteins in one pigment form indicated that little or no change in the haematin environment occurs on freeze drying fresh, oxymyoglobin-rich meat or cooked meat. Dehydration of metmyoglobin in meat results in the water molecule at the sixth coordination site being replaced by a protein-bound ligand. On rehydration, this ligand may be replaced by water to reform metmyoglobin, but the degree of conversion depends on the rate of rehydration. The spectral similarity between cooked and freeze dried, oxidised meat indicates that the haematin environments are similar. It is suggested that in these meats the predominant pigments are di-imidazole complexes.
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Affiliation(s)
- D A Ledward
- Department of Applied Biochemistry & Food Science, University of Nottingham, Sutton Bonington, Loughborough LE12 5RD, UK
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Latunde-Dada GO, Neale RJ. Pigeon (Columba L.) meat iron solubility and availability for absorption in rats. Br J Nutr 1986; 55:409-18. [PMID: 3676168 DOI: 10.1079/bjn19860047] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
1. The distribution of iron in 59Fe-labelled pigeon (Columba L.) leg and breast muscle and liver were determined by gel filtration. While the insoluble Fe was between 14 and 25% of the total Fe from the tissues, the haem-Fe represented 79.1% (breast) to 45% (liver) of the total Fe and ferritin was between 5.5% (breast) and 26.5% (liver) of the total Fe. 2. The tissue haem-Fe concentration was found to be lower than that determined by gel filtration using the method of Schricker et al. (1982) for non-haem-Fe and obtaining haem-Fe by difference. 3. A simulated in vitro digestion procedure showed significantly (P less than 0.01) reduced 59Fe solubility from 59Fe-labelled pigeon meat after cooking at 90 degrees for 30 min. 4. 59Fe absorption from whole pigeon meat and soluble extract was significantly reduced by cooking when given to Fe-replete rats. Cooking liver, however, slightly improved 59Fe absorption in Fe-replete rats. 5. 59Fe absorption from the separated pigeon-meat fractions (haemoproteins, ferritin and haemosiderin) was variable but considerably lower than that from whole meat. 6. The relative distribution of Fe compounds in meat, the processing conditions they are subjected to and the protein content and composition may all influence the absorption of meat-Fe to some degree.
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Affiliation(s)
- G O Latunde-Dada
- Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Loughborough, Leics
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SEIDEMAN S, DURLAND P. THE EFFECT OF COOKERY ON MUSCLE PROTEINS AND MEAT PALATABILITY: A REVIEW. J FOOD QUALITY 1984. [DOI: 10.1111/j.1745-4557.1984.tb00767.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Hazell T, Ledward D, Neale R, Root I. The role of non-haem proteins in meat haemoprotein digestion. Meat Sci 1981; 5:397-405. [DOI: 10.1016/0309-1740(81)90038-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/1980] [Indexed: 11/25/2022]
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KAMAREI AR, KAREL M, WIERBICKI E. SPECTRAL STUDIES ON THE ROLE OF IONIZING RADIATION IN COLOR CHANGES OF RADAPPERTIZED BEEF. J Food Sci 1979. [DOI: 10.1111/j.1365-2621.1979.tb09996.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ledward D. Scanning calorimetric studies of some protein-protein interactions involving myoglobin. Meat Sci 1978; 2:241-9. [DOI: 10.1016/0309-1740(78)90025-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/1977] [Indexed: 12/01/2022]
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Swingler G, Lawrie R. Mixed protein fibres from meat industry by-products. Meat Sci 1978; 2:105-17. [DOI: 10.1016/0309-1740(78)90011-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/1977] [Indexed: 11/16/2022]
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Giddings GG. The basis of color in muscle foods. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 1977; 9:81-114. [PMID: 336284 DOI: 10.1080/10408397709527231] [Citation(s) in RCA: 82] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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OBANU ZA, BIGGIN RUTHJ, NEALE RJ, LEDWARD DA, LAWRIE RA. Iron availability from intermediate moisture beef. Int J Food Sci Technol 1976. [DOI: 10.1111/j.1365-2621.1976.tb00761.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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