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Samad A, Alam AMMN, Kumari S, Hossain MJ, Lee EY, Hwang YH, Joo ST. Modern Concepts of Restructured Meat Production and Market Opportunities. Food Sci Anim Resour 2024; 44:284-298. [PMID: 38764516 PMCID: PMC11097039 DOI: 10.5851/kosfa.2024.e18] [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: 01/18/2024] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 05/21/2024] Open
Abstract
Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.
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Affiliation(s)
- Abdul Samad
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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Wang Y, Tu X, Shi L, Yang H. Quality characteristics of silver carp surimi gels as affected by okara. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2153863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoqin Tu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liu Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan 430070, China
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Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM. Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia ( Salvia hispanica L.) or Oat ( Avena sativa L.) Emulsion Gel. Foods 2020; 9:foods9121847. [PMID: 33322421 PMCID: PMC7762967 DOI: 10.3390/foods9121847] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 02/07/2023] Open
Abstract
This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples.
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Jang A, Kim HJ, Kim D, Kim J, Lee SK. Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses. Food Sci Anim Resour 2019; 39:756-767. [PMID: 31728445 PMCID: PMC6837892 DOI: 10.5851/kosfa.2019.e63] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/16/2019] [Accepted: 09/08/2019] [Indexed: 11/06/2022] Open
Abstract
This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at 4±2°C for 7-10 days until aerobic plate counts (APC) reach 5.51-6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan till it was medium-rare, medium, or well-done. The microbial inhibition rates of the 1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%, respectively, whereas it was 100% for medium-done pork steak of either thickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done pork steaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which was higher than that in medium-rare and medium-done steaks. The retention ratios for Fe and K in the well-done steak were significantly lower than those in the medium and medium-rare steak of either thickness (p<0.05). The shear force of the medium-rare and medium steak did not differ, whereas that of the well-done steak was significantly higher than that of the medium-rare steak of either thickness (p<0.05). We observed that the well-done pork steak had tough texture, low mineral content, and high calories. Therefore, consumption of medium and medium-rare pork is more beneficial than that of well-done pork.
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Affiliation(s)
- Aera Jang
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - JinSoo Kim
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Sung-Ki Lee
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
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6
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Quality evaluation of mutton nuggets incorporated with optimized level of flaxseed flour. ACTA ACUST UNITED AC 2017. [DOI: 10.1108/nfs-07-2015-0081] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Flaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health benefits. Therefore, this paper aims to evaluate the effect of flaxseed flour on the quality of mutton nuggets.
Design/methodology/approach
Mutton nuggets were incorporated with three different levels of hydrated flaxseed flour (1:1), namely, 4, 8 and 12 per cent to optimize the level of incorporation. Detailed profile analysis was carried out to study various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product.
Findings
There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except for binding; however, significantly lower (p < 0.01) scores were observed for 12 per cent incorporation level. On the basis of sensory scores, 8 per cent level of incorporation was adjudged as optimum. Incorporation of flaxseed flour resulted in significantly lower (p < 0.01) moisture content, but higher (p < 0.01) fat and dietary fiber content. Texture profile analysis showed increased hardness of the product but resulted in decreased springiness and chewiness parameters. Incorporation of flaxseed flour significantly increased (p < 0.01) redness and yellowness of the product which improved overall acceptability.
Originality/value
The research work is original.
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Kumar RR, Sharma BD, Mendiratta SK, Malav OP, Talukder S, Ahmad SR. Quality characteristics of premium mutton nuggets enriched with almond-based functional components. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an15428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Nuts, besides favourable fatty acid and nutrient profile, possess certain bioactive/functional compounds, which elicit several health benefits. Premium mutton nuggets with improved nutritional profile were developed by reducing the traditionally added animal fat in emulsion with the incorporation of almond paste. In order to substitute added fat by nut-based fat, standardised almond paste with 50% lipids in its proximate were explored at three levels (10%, 15% and 20%) to determine the optimum level of its incorporation. The extra lipid content of almond paste was adjusted by replacing lean on constant weight basis. The premium product was further analysed and compared with traditional product for detailed product profile, which included lipid profile, calorific value, dietary fibre, antioxidant activity and texture profile. Based on physico-chemical and sensory scores, the optimum level of incorporation for almond paste was adjudged as 15%. Developed premium mutton nuggets had significantly less (P < 0.05) cholesterol content, increased dietary fibre, enhanced antioxidant activity and acceptable texture profile. Thus, it was concluded that functional components of almond can be very well incorporated in the conventional process to develop a superior product.
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Aleson-Carbonell L, Fernández-López J, Pérez-Alvarez JA, Kuri V. Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013205052003] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The functionality of alternative health ingredients in fresh British-style sausages was analysed. Citrus fibre extract and β-glucan rich ingredients were used as extenders in addition to the conventional wheat rusk. Compositional analysis, colour, water retention, cooking properties and sensory attributes were determined. Comparisons were established among the samples without filler (control) and samples extended with the ingredients, alone or in combination at 7% levels. The addition of any of those ingredients (alone or in combination) reduced the cooking loss and the shrinkage, and increased lightness ( L*) in cooked sausages. Only wheat rusk did not show antioxidant effects in raw sausages, however after cooking, the only ingredient that kept their antioxidant effect was lemon albedo. Sausages containing oat and wheat rusk or oat, wheat rusk and albedo (together) showed the highest score in overall acceptance.
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Affiliation(s)
- L. Aleson-Carbonell
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - J. Fernández-López
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain,
| | - J. A. Pérez-Alvarez
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - V. Kuri
- Food and Nutrition Research School of Biological Sciences, Seale-Hayne, University of Plymouth, Newton Abbot, UK
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Kumar R, Sharma B, Mendiratta S, Malav O, Talukder S, Irshad A. Efficacy of Peanut Paste as Functional Component in Premium Mutton Nuggets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- R.R. Kumar
- Division of Livestock Products Technology; Indian Veterinary Research Institute; Izatnagar India
| | - B.D. Sharma
- Division of Livestock Products Technology; Indian Veterinary Research Institute; Izatnagar India
| | - S.K. Mendiratta
- Division of Livestock Products Technology; Indian Veterinary Research Institute; Izatnagar India
| | - O.P. Malav
- Division of Livestock Products Technology; GADVASU Ludhiana India
| | - S. Talukder
- Division of Livestock Products Technology; Indian Veterinary Research Institute; Izatnagar India
| | - A. Irshad
- Department of Livestock Products Technology; College of Veterinary and Animal Sciences; Mannuthy India
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10
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Characterization of collagen from emu (Dromaius novaehollandiae) skins. Journal of Food Science and Technology 2014; 52:2344-51. [PMID: 25829618 DOI: 10.1007/s13197-014-1266-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/11/2013] [Accepted: 01/20/2014] [Indexed: 10/25/2022]
Abstract
Collagen from emu skins as a by-product was prepared. The skins were hardly solubilized in acetic acid, however were successfully solubilized on digestion with 10 % pepsin (w/w) for 4 days. The yield of pepsin-solubilized collagen (PSC) was about 27.3 %, on a raw weight basis. By SDS-PAGE and CM-Toyopearl 650 M column chromatography, the presence of a fourth subunit that was previously designated α4 was confirmed. The denaturation temperature of the PSC was 31.5 °C, about 6-7 °C lower than that from the porcine skins. ATR-FTIR analysis indicated that the helical arrangements of the PSC from emu skins existed and its structures of PSC were changed slightly due to the loss of N- and C-terminus domains in similar to that from the porcine skins. That is, the PSC from emu skins did not possess telopeptide chains as major portion of antigenic sites in collagen. The present study indicates that a large quantity of emu skins as by-products have potential as a good alternative source of high-quality collagen for industrial purposes in the foods, cosmetics, and pharmaceutical and biomedical fields.
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11
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Jiménez Colmenero F, Serrano A, Ayo J, Solas MT, Cofrades S, Carballo J. Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci 2013; 65:1391-7. [PMID: 22063783 DOI: 10.1016/s0309-1740(03)00061-5] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2002] [Accepted: 02/17/2003] [Indexed: 10/27/2022]
Abstract
The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were evaluated. The addition of 10 and 15% walnut reduced (P<0.05) cooking loss. Increasing proportions of walnut in the beef steak increased (P<0.05) water binding and reduced (P<0.05) fat binding properties. The addition of walnut did not affect (P>0.05) textural properties in uncooked restructured beef steak, but in cooked products Kramer shear force and bind strength were reduced (P<0.05) when 10% or more of walnut was added. Product morphology characteristics suggest that walnut interferes with the formation of protein network structures. Restructured steaks made with added walnut presented acceptable sensory properties. Incorporation of nuts in meat products can be use to confer potential heart-healthy benefits (Spanish Patent Application 200300367).
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12
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Naveena BM, Sen AR, Muthukumar M, Girish PS, Praveen Kumar Y, Kiran M. Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meat. Br Poult Sci 2013; 54:329-36. [PMID: 23731092 DOI: 10.1080/00071668.2013.790006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
1. In order to investigate whether emu meat is a potential red meat alternative, this work was carried out with the objective of studying the carcass characteristics, proximate composition, physico-chemical and microbial characteristics and sensory attributes of emu meat. 2. Carcass characteristics clearly indicate that emus are a significant source of lean meat, fat, skin and edible by-products and these findings confirm earlier reports. 3. Proximate composition of emu meat indicated higher protein and ash content and lower fat, total lipids and cholesterol content than meat from other meat animals. 4. The pH, water holding capacity, collagen content and solubility, protein extractability, muscle fibre diameter and Warner-Bratzler shear force values of emu meat are similar to the earlier reports for meats from other food animals. 5. Emu meat is dark, cherry red in colour with significantly higher myoglobin content and the myoglobin is more prone to oxidation as evidenced by higher initial metmyoglobin percentage. The initial thiobarbituric acid reactive substances (TBARS) values and free fatty acids percentage in emu meat were higher than those in meats from other species. 6. Sensory evaluation of cooked emu meat curry revealed highly acceptable scores relative to goat meat curry, the most preferred meat in India. 7. The study shows the potential of emu meat as a new source of low fat, quality meat proteins. However, more studies are required to elucidate the effect of age, sex, muscles, pre-slaughter and post-slaughter factors on different carcass and meat quality characteristics.
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Affiliation(s)
- B M Naveena
- National Research Centre on Meat, Chengicherla, Boda Uppal Post, Hyderabad, India
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13
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Resurreccion AVA. Sensory aspects of consumer choices for meat and meat products. Meat Sci 2012; 66:11-20. [PMID: 22063927 DOI: 10.1016/s0309-1740(03)00021-4] [Citation(s) in RCA: 188] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2002] [Accepted: 10/21/2002] [Indexed: 11/25/2022]
Abstract
The topics discussed in this paper are the changing demand for meat and the factors that influence this demand. These factors include increased health concerns, change in demographics, the need for convenience, changes in the distribution of meat, and price. Finally, the paper covers the meat industry's need for understanding the consumer and the measurement methods used to assess consumer preferences.
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Affiliation(s)
- A V A Resurreccion
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA
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14
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Ramírez JA, Uresti RM, Velazquez G, Vázquez M. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.05.009] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Byelashov OA, Adler JM, Geornaras I, Ko KY, Belk KE, Smith GC, Sofos JN. Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System. J Food Sci 2010; 75:M209-17. [DOI: 10.1111/j.1750-3841.2010.01595.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Mukherjee A, Yoon Y, Geornaras I, Belk K, Scanga J, Smith G, Sofos J. Effect of Meat Binding Formulations on Thermal Inactivation ofEscherichia coliO157:H7 Internalized in Beef. J Food Sci 2009; 74:M94-9. [DOI: 10.1111/j.1750-3841.2008.01035.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Choi JH, Jeong JY, Han DJ, Choi YS, Kim HY, Lee MA, Lee ES, Paik HD, Kim CJ. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky. Meat Sci 2008; 80:278-86. [DOI: 10.1016/j.meatsci.2007.11.028] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2007] [Revised: 11/29/2007] [Accepted: 11/30/2007] [Indexed: 11/24/2022]
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18
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Gill C. Microbiological conditions of meats from large game animals and birds. Meat Sci 2007; 77:149-60. [DOI: 10.1016/j.meatsci.2007.03.007] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2006] [Revised: 03/02/2007] [Accepted: 03/05/2007] [Indexed: 11/17/2022]
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Serrano A, Librelotto J, Cofrades S, Sánchez-Muniz FJ, Jiménez-Colmenero F. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Sci 2007; 77:304-13. [PMID: 22061782 DOI: 10.1016/j.meatsci.2007.03.017] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2006] [Revised: 03/06/2007] [Accepted: 03/22/2007] [Indexed: 10/23/2022]
Abstract
The study was conducted to determine the influence of various cooking methods - conventional oven, microwave oven, electric grill and pan-frying on the composition and physicochemical characteristics of restructured beef steaks formulated as low fat (L, 2.0% fat), medium fat (M, 13.0% fat) and 20% added walnut (W, 12.6% fat). Composition, retention coefficients for different compounds, cooking loss (CL) and texture were affected by both formulation and cooking. There was considerable retention of moisture, fat and minerals (as ash) in W samples after cooking. CL was highest (P<0.05) in M sample and lowest (P<0.05) in W samples. Microwaved restructured steaks had higher (P<0.05) kramer shear force (KSF) and bind strength (BS), while pan-fried and conventionally oven-cooked steaks had lower (P<0.05) KSF. The thiobarbituric acid-reactive substances (TBARS) content was low in all restructured steaks but was affected by both cooking and formulation. Although cooking can change the proximal composition of steaks, lipid retention (>90%) was greatest in the case of the W sample, thus assuring that the ultimate objective of these restructured meats, namely to provide a source of walnut and walnut fat, would be successful.
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Affiliation(s)
- A Serrano
- Departamento de Ciencia y Tecnologı´a de Carne y Productos Cárnicos y del Pescado y Productos de la Pesca, Instituto del Frı´o (CSIC), C/Jose Antonio Novais, 10, 28040 Madrid, Spain
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Sánchez-Alonso I, Solas M, Borderías A. Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient. J Food Sci 2007; 72:E94-101. [DOI: 10.1111/j.1750-3841.2007.00273.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Flores NC, Boyle EA, Kastner CL. Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.09.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Beltrán-Lugo AI, Maeda-Martínez AN, Pacheco-Aguilar R, Nolasco-Soria HG, Ocaño-Higuera VM. Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold-binding Systems. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07094.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Cofrades S, Ayo J, Serrano A, Carballo J, Jiménez-Colmenero F. Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0017-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Serrano A, Cofrades S, Jiménez Colmenero F. Transglutaminase as binding agent in fresh restructured beef steak with added walnuts. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.07.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Ramirez J, Uresti R, Tellez S, Vazquez M. Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling Hams. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08722.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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