1
|
Składanowska-Baryza J, Kmiecik D, Rudzińska M, Vissio A, Grygier A, Ludwiczak A, Stanisz M. Higher Oxygen Content Affects Rabbit Meat's Quality and Fatty Acid Profile in a Modified Atmosphere. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:9486285. [PMID: 38380345 PMCID: PMC10878750 DOI: 10.1155/2024/9486285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 01/09/2024] [Accepted: 01/23/2024] [Indexed: 02/22/2024]
Abstract
After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P < 0.001) and C16:0 (P < 0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (P = 0.001) and C20:1 (P = 0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P > 0.05). The H/H level differed significantly with the storage time (P < 0.001), with no effect of the gas mixture (P = 0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.
Collapse
Affiliation(s)
- Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Magdalena Rudzińska
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Annalisa Vissio
- Department of Agricultural, Forest and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Anna Grygier
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| |
Collapse
|
2
|
Li Z, Warner RD, Ha M. Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins. Meat Sci 2022; 195:109000. [DOI: 10.1016/j.meatsci.2022.109000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/26/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
|
3
|
Składanowska-Baryza J, Ludwiczak A, Stanisz M. Influence of different packaging methods on the physicochemical and microbial quality of rabbit meat. Anim Sci J 2022; 93:e13712. [PMID: 35416376 DOI: 10.1111/asj.13712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 01/31/2022] [Accepted: 02/03/2022] [Indexed: 11/28/2022]
Abstract
The study was conducted on 84 rabbits. The animals were weaned at the age of 42 days, after which they were all fed the same diet. Rabbit loins were obtained 24 h post-mortem and divided into groups according to the packaging method and storage time: control group (examined 24 h post-mortem); two groups stored in vacuum packaging (7 days, n = 12; 14 days, n = 12); and four groups stored in two different gas mixtures (7 days, n = 12/gas mixture; 14 days, n = 12/gas mixture). After the storage, the microbiological and physicochemical quality of longissimus thoracis et lumborum (LTL) muscles was analyzed. Meat packaged in both systems (MAP and VAC) was characterized by good quality after 7 days of storage, while after 14 days, there was a significant deterioration, which was reflected in disturbances in the color parameters (L* and a*) and substantial changes in the water fraction parameters. The purge loss (<0.0001), total water (<0.0001), free water (<0.001), cooking loss (<0.0001), and plasticity (p = 0.0025) were affected by the group. In conclusion, our study demonstrated that vacuum packaging created the lowest microbial growth rates. However, muscles stored in the gas mixture containing 30%CO2 and 70%O2 , characterized with the greatest tenderness.
Collapse
Affiliation(s)
- Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
| | - Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
| |
Collapse
|
4
|
Yu Q, Cooper B, Sobreira T, Kim YHB. Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality. Foods 2021; 10:foods10030668. [PMID: 33804730 PMCID: PMC8004023 DOI: 10.3390/foods10030668] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 11/23/2022] Open
Abstract
This study was performed to assess the changes in meat quality and metabolome profiles of meat exudate during postmortem aging. At 24 h postmortem, longissimus lumborum muscles were collected from 10 pork carcasses, cut into three sections, and randomly assigned to three aging period groups (2, 9, and 16 d). Meat quality and chemical analyses, along with the metabolomics of meat exudates using ultra-high-performance liquid chromatography coupled with a quadrupole time-of-flight mass spectrometer (UHPLC-QTOF-MS) platform, were conducted. Results indicated a declined (p < 0.05) display color stability, and increased (p < 0.05) purge loss, meat tenderness, and lipid oxidation as aging extended. The principal component analysis and hierarchical clustering analysis exhibited distinct clusters of the exudate metabolome of each aging treatment. A total of 39 significantly changed features were tentatively identified via matching them to METLIN database according to their MS/MS information. Some of those features are associated with adenosine triphosphate metabolism (creatine and hypoxanthine), antioxidation (oxidized glutathione and carnosine), and proteolysis (dipeptides and tripeptides). The findings provide valuable information that reflects the meat quality’s attributes and could be used as a source of potential biomarkers for predicting aging times and meat quality changes.
Collapse
Affiliation(s)
- Qianqian Yu
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, China
| | - Bruce Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA
| | - Tiago Sobreira
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA
| |
Collapse
|
6
|
Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML. Effect of vacuum and modified atmosphere packaging on the shelf life of rabbit meat Efecto del envasado al vacío y en atmósfera modificada en la vida útil de la carne de conejo. CYTA - JOURNAL OF FOOD 2010. [DOI: 10.1080/19476330903205041] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
7
|
Dalle Zotte A. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s0301-6226(01)00308-6] [Citation(s) in RCA: 187] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
8
|
Moore V. Thawing of lamb loin chops in air and CO2. Effect on colour and drip. Meat Sci 1990; 28:9-20. [DOI: 10.1016/0309-1740(90)90016-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/1989] [Revised: 09/18/1989] [Accepted: 09/20/1989] [Indexed: 10/27/2022]
|