1
|
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.
Collapse
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
| |
Collapse
|
2
|
Wang X, Hung TF, Chen FR, Wang WX. In Situ Tracking of Crystal-Surface-Dependent Cu 2O Nanoparticle Dissolution in an Aqueous Environment. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2023; 57:1006-1016. [PMID: 36598407 DOI: 10.1021/acs.est.2c07845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Metal-oxide-based nanoparticles (MONPs) such as Cu2O NPs have attracted growing attention, but the potential discharges of MONPs have raised considerable concern of their environmental fate including their dissolution behavior. The impacts of morphology on MONP dissolution are largely uncertain due to the lack of in situ tracking techniques. In this study, we combined a series of in situ technologies including liquid-cell transmission electron microscopy and fluorescence probes to reveal the in situ dissolution process of Cu2O NPs in freshwater. Our results suggest that cubic Cu2O NPs exhibit a higher dissolution quantity compared with spherical NPs of the same surface area. The difference was mainly related to the crystal surface, while other factors such as particle size or aggregation status showed minor effects. Importantly, we demonstrated the simultaneous growth of new small NPs and the dissolution of pristine Cu2O NPs during the dissolution of Cu2O NPs. Cubic Cu2O NPs became much less soluble under O2-limited conditions, suggesting that O2 concentration largely affected the dependence of dissolution on the NP morphology. Our findings highlight the potential application of in situ techniques to track the environmental fates of MONPs, which would provide important information for assessing the ecological risks of engineered NPs.
Collapse
Affiliation(s)
- Xiangrui Wang
- School of Energy and Environment and State Key Laboratory of Marine Pollution, City University of Hong Kong, Kowloon, Hong Kong, China
- Research Centre for the Oceans and Human Health, City University of Hong Kong Shenzhen Research Institute, Shenzhen518057, China
| | - Tak-Fu Hung
- Department of Materials Science and Engineering, City University of Hong Kong, Kowloon, Hong Kong
| | - Fu-Rong Chen
- Department of Materials Science and Engineering, City University of Hong Kong, Kowloon, Hong Kong
| | - Wen-Xiong Wang
- School of Energy and Environment and State Key Laboratory of Marine Pollution, City University of Hong Kong, Kowloon, Hong Kong, China
- Research Centre for the Oceans and Human Health, City University of Hong Kong Shenzhen Research Institute, Shenzhen518057, China
| |
Collapse
|
3
|
Rodrigues LM, Guimarães AS, de Lima Ramos J, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, Ramos EM. Application of gamma radiation in the beef texture development during accelerated aging. J Texture Stud 2022; 53:923-934. [PMID: 36054753 DOI: 10.1111/jtxs.12714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 12/30/2022]
Abstract
This study aimed to evaluate the effects of gamma radiation (3 kGy) on the quality of post-rigor beef (M. longissimus lumborum) aged for up to 21 days at different temperatures (1, 7, and 15°C). Irradiation reduced the mesophilic and lactic acid bacteria counts, which were higher in the non-irradiated samples aged at 7 and 15°C. The water retention capacity was lower in the irradiated beef, resulting in higher values of exudation and cooking losses. High aging temperatures increased the exudation loss and myofibrillar proteolysis (lower fragmentation index; FI) and reduced the total and insoluble collagen contents and the beef Warner-Bratzler square Shear Force (WBsSF). However, irradiated beef had higher FI and SF than non-irradiated ones, increasing the time required for the beef tenderizing. Gamma irradiation (3 kGy) can be used to ensure the microbiological safety during short storage at high temperatures (up to 15°C) in order to accelerate the process of beef tenderizing.
Collapse
Affiliation(s)
- Lorena Mendes Rodrigues
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| | - Angélica Sousa Guimarães
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| | - Johnathan de Lima Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| | | | - Paulo Rogério Fontes
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Minas Gerais, Brazil
| | - Alcinéia de Lemos Souza Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| |
Collapse
|
4
|
Garcia-Galicia IA, Gonzalez-Vacame VG, Huerta-Jimenez M, Carrillo-Lopez LM, Tirado-Gallegos JM, Reyes-Villagrana RA, Alarcon-Rojo AD. Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1834458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | - Mariana Huerta-Jimenez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | - Luis M. Carrillo-Lopez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | | | - Raul A. Reyes-Villagrana
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | - Alma D. Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
| |
Collapse
|
5
|
Yim DG, Jo C, Mahabbat A, Park JY, Lee SY, Nam KC. Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder. Food Sci Anim Resour 2019; 39:510-519. [PMID: 31304478 PMCID: PMC6612785 DOI: 10.5851/kosfa.2019.e46] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/07/2019] [Accepted: 06/07/2019] [Indexed: 11/15/2022] Open
Abstract
The effect of combined electron-beam irradiation and aging temperature of pork on
microbiological and physicochemical properties was investigated. The samples
from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and
assigned randomly to an aging temperature (2°C, 10°C, or
25°C) during 8 d. On 4 d of aging at 25°C, total aerobic bacteria
of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear
force values of irradiated meat after aging for 2 and 4 d at 25°C was
lower than those aged at 2°C. Irradiated samples at 2°C had lower
cooking loss after 2 and 8 d of aging, compared with other aging temperatures.
Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS)
value when aged up to 4 d. Irradiated samples aged at 10°C and
25°C for 8 d scored significantly higher TBARS values. With an increased
aging period, a* and b* in irradiated samples at 2°C slightly increased,
but irradiation caused negligible changes in meat color. The highest contents of
a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in
pork at 2°C when aged for 4 and 8 d, while the lowest contents were
observed at 25°C. Aging in irradiated pork for 8 d at 2°C resulted
in optimal condition with improved meat quality and minimal microbiologically
negative defect.
Collapse
Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ali Mahabbat
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| |
Collapse
|
6
|
Application of high temperature (14 °C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation. Meat Sci 2018; 136:85-92. [DOI: 10.1016/j.meatsci.2017.10.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 10/25/2017] [Accepted: 10/25/2017] [Indexed: 11/23/2022]
|
7
|
Yim DG, Jo C, Kim HC, Seo KS, Nam KC. Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin. Korean J Food Sci Anim Resour 2016; 36:215-22. [PMID: 27194930 PMCID: PMC4869548 DOI: 10.5851/kosfa.2016.36.2.215] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 02/04/2016] [Accepted: 02/11/2016] [Indexed: 11/24/2022] Open
Abstract
The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.
Collapse
Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | | | | | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
| |
Collapse
|
8
|
Bae SH, Cho BW, Cho SK, Kim BW, Seo JK, Yoo JG, Shin TS. Changes in Quality Characteristics of Emulsified Sausages added Different Levels of Pork Rind. ACTA ACUST UNITED AC 2015. [DOI: 10.14397/jals.2015.49.5.237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
9
|
Yim DG, Jo C, Kim HJ, Cha JS, Kim HC, Nam KC. Combined Effect of Irradiation and Ageing Condition on Physicochemical and Microbial Quality of Hanwoo Eye of Round. Korean J Food Sci Anim Resour 2015; 35:406-12. [PMID: 26761855 PMCID: PMC4662364 DOI: 10.5851/kosfa.2015.35.3.406] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 04/14/2015] [Accepted: 05/14/2015] [Indexed: 11/17/2022] Open
Abstract
The combined effects of electron-beam irradiation and ageing of beef were examined. The irradiated samples at dose of 0 or 2 kGy were kept and analyzed for the microbial growth, shear values, meat color, and nucleotide-related flavor compounds at different ageing temperatures (2, 10, or 25℃) for 8 d. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and E. coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose, showing D10 values of 0.66 and 0.65 kGy respectively. The irradiated beef eye of round had lower number of total aerobic bacteria (TAB) than non-irradiated one during the storage, but the TAB increased with higher ageing temperature (p<0.05). Especially, TAB increased sharply in non-irradiated samples aged at 25℃ after 4 d (p<0.05). With increasing ageing temperature and ageing time, shear force values decreased (p<0.05). The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the ageing period (p<0.05). As ageing time and temperature increased, the amounts of inosine monophosphate decreased and the hypoxanthine increased (p<0.05). Relatively high ageing temperature could be used at irradiated beef eye of round to shorten the ageing time.
Collapse
Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
| | - Hyun-Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
| | | | | | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
| |
Collapse
|
10
|
León-Camacho M, García-Márquez I, Narváez-Rivas M, Gallardo E, Cabeza CM. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.131412] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
11
|
Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 2012; 49:27-39. [PMID: 22063182 DOI: 10.1016/s0309-1740(97)00101-0] [Citation(s) in RCA: 160] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Effects of packaging and irradiation combinations on lipid oxidation, off-flavor, and color changes of raw patties prepared from three pork muscles were studied. Patties were prepared from each of the ground L. dorsi (L. thoracis and lumborum), psoas, and R. femoris muscles of pig, packaged either in oxygen permeable polyethylene bags or impermeable nylon/polyethylene bags, irradiated with an electron beam at 0 or 4.5 kGy dose, and then stored up to two weeks at 4 °C. Lipid 8 oxidation and color of the patties were determined after 0, 3, 7, and 14 days of storage, and volatiles 24 hr after irradiation. Irradiation and high fat content accelerated the lipid oxidation in raw meat during storage. Oxygen availability during storage, however, was more important than irradiation on the lipid oxidation and color values of raw patties. Irradiated meat produced more volatiles than nonirradiated patties, and the proportion of volatiles varied by the packaging-irradiation conditions of patties. Irradiation produced many unidentified volatiles that could be responsible for the off-odor in irradiated raw meat. No single volatile components but total volatiles, however, could be used to predict lipid oxidation status of raw meat.
Collapse
Affiliation(s)
- D U Ahn
- Animal Science Department, Iowa State University, Ames, IA 50011, USA
| | | | | | | | | | | |
Collapse
|
12
|
Brewer M. Irradiation effects on meat flavor: A review. Meat Sci 2009; 81:1-14. [DOI: 10.1016/j.meatsci.2008.07.011] [Citation(s) in RCA: 142] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2008] [Accepted: 07/10/2008] [Indexed: 11/30/2022]
|
13
|
Ismail H, Lee E, Ko K, Ahn D. Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef. Meat Sci 2008; 80:582-91. [DOI: 10.1016/j.meatsci.2008.02.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2007] [Revised: 02/06/2008] [Accepted: 02/07/2008] [Indexed: 10/22/2022]
|
14
|
Boynton BB, Welt BA, Sims CA, Balaban MO, Brecht JK, Marshall MR. Effects of Low-dose Electron Beam Irradiation on Respiration, Microbiology, Texture, Color, and Sensory Characteristics of Fresh-cut Cantaloupe Stored in Modified-atmosphere Packages. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb08918.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
Koh KH, Lee SP, Whang K. Effects of Electron Beam Irradiation on Functional and Other Associated Properties of Pork Myofibrillar Salt-Soluble Proteins. Prev Nutr Food Sci 2006. [DOI: 10.3746/jfn.2006.11.1.073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
16
|
Whang K, Jeong DK, Kim HI. Changes of SDS-PAGE Pattern of Pork Myofibrillar Proteins Induced by Electron Beam Irradiation. Prev Nutr Food Sci 2005. [DOI: 10.3746/jfn.2005.10.4.378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
17
|
|
18
|
Storage and packaging effects on sensory and color characteristics of ground beef. Meat Sci 2003; 64:357-63. [DOI: 10.1016/s0309-1740(02)00171-7] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2001] [Revised: 06/18/2002] [Accepted: 06/18/2002] [Indexed: 11/22/2022]
|
19
|
Nam K, Min B, Park K, Lee S, Ahn D. Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb12313.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
20
|
Jo C, Ahn H, Son J, Lee J, Byun M. Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage. Food Control 2003. [DOI: 10.1016/s0956-7135(02)00045-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
21
|
Kusmider E, Sebranek J, Lonergan S, Honeyman M. Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground Beef. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09606.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Byun M, Lee J, Jo C, Yook H. Quality properties of sausage made with gamma-irradiated natural pork and lamb casing. Meat Sci 2001; 59:223-8. [DOI: 10.1016/s0309-1740(01)00062-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2000] [Revised: 02/06/2001] [Accepted: 02/06/2001] [Indexed: 11/26/2022]
|
23
|
Insausti K, Beriain M, Purroy A, Alberti P, Gorraiz C, Alzueta M. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci 2001; 57:273-81. [DOI: 10.1016/s0309-1740(00)00102-9] [Citation(s) in RCA: 90] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2000] [Revised: 08/14/2000] [Accepted: 08/14/2000] [Indexed: 10/18/2022]
|
24
|
MONTGOMERY J, PARRISH F, OLSON D. IRRADIATION AND STORAGE EFFECTS ON AROMA AND COLOR OF RAW BEEF PATTIES IN ANAEROBIC OR AEROBIC PACKAGING. ACTA ACUST UNITED AC 2000. [DOI: 10.1111/j.1745-4573.2000.tb00412.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
25
|
Jo C, Ahn D. Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb15992.x] [Citation(s) in RCA: 66] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
26
|
Ahn DU, Olson DG, Jo C, Love J, Jin SK. Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage. J Food Sci 1999. [DOI: 10.1111/j.1365-2621.1999.tb15870.x] [Citation(s) in RCA: 95] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
27
|
AHN D, OLSON D, LEE J, JO C, WU C, CHEN X. Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties. J Food Sci 1998. [DOI: 10.1111/j.1365-2621.1998.tb15665.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|