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Spires MD, Bodmer JS, Beline M, Wicks JC, Zumbaugh MD, Shi TH, Reichert BT, Schinckel AP, Grant AL, Gerrard DE. Postmortem Metabolism and Pork Quality Development Are Affected by Electrical Stimulation across Three Genetic Lines. Animals (Basel) 2023; 13:2599. [PMID: 37627389 PMCID: PMC10451819 DOI: 10.3390/ani13162599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Variations in postmortem metabolism in muscle impact pork quality development. Curiously, some genetic lines are more refractile to adverse pork quality development than others and may regulate energy metabolism differently. The aim of this study was to challenge pork carcasses from different genetic populations with electrical stimulation (ES) to determine how postmortem metabolism varies with genetic line and explore control points that reside in glycolysis in dying muscle. Three genetic populations (GP) were subjected to ES (100 V or 200 V, 13 pulses, 2 s on/2 s off) at 15- or 25-min post-exsanguination, or no stimulation (NS). Genetic population affected relative muscle relative abundance of different myosin heavy chains, glycogen, G6P, and lactate concentrations. Genetic lines responded similarly to ES, but a comparison of ES treatment groups revealed a trend for an interaction between voltage, time of ES, and time postmortem. Higher voltage accelerated pH decline at 20 min up to 60 min postmortem. Trends in color and firmness scores and L* values were consistent with pH and metabolite data. These data show that genetic populations respond differently to postmortem perturbation by altering glycolytic flux and suggest differences in postmortem glycolysis may be partially responsible for differences in meat quality between genetic populations, though not entirely.
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Affiliation(s)
- Matthew D. Spires
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA; (M.D.S.); (B.T.R.); (A.P.S.)
| | - Jocelyn S. Bodmer
- School of Animal and Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (J.S.B.); (M.B.); (J.C.W.); (T.H.S.); (A.L.G.)
| | - Mariane Beline
- School of Animal and Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (J.S.B.); (M.B.); (J.C.W.); (T.H.S.); (A.L.G.)
| | - Jordan C. Wicks
- School of Animal and Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (J.S.B.); (M.B.); (J.C.W.); (T.H.S.); (A.L.G.)
| | - Morgan D. Zumbaugh
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Tim Hao Shi
- School of Animal and Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (J.S.B.); (M.B.); (J.C.W.); (T.H.S.); (A.L.G.)
| | - Brian T. Reichert
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA; (M.D.S.); (B.T.R.); (A.P.S.)
| | - Allan P. Schinckel
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA; (M.D.S.); (B.T.R.); (A.P.S.)
| | - Alan L. Grant
- School of Animal and Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (J.S.B.); (M.B.); (J.C.W.); (T.H.S.); (A.L.G.)
| | - David E. Gerrard
- School of Animal and Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (J.S.B.); (M.B.); (J.C.W.); (T.H.S.); (A.L.G.)
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Braley C, Gaucher ML, Fravalo P, Shedleur-Bourguignon F, Longpré J, Thibodeau A. Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins. Foods 2023; 12:foods12081695. [PMID: 37107490 PMCID: PMC10138144 DOI: 10.3390/foods12081695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf life or compromise food safety. To study the impact of temperature deviations on microbial community composition and diversity, we used 16S rRNA gene sequencing for Listeria monocytogenes and Salmonella spp. detection to describe the surface microbiota of eight batches of vacuum-packed loins stored at -1.5 °C (control) for 56 days and subjected to a 2 °C or 10 °C temperature deviation for a few hours (mimicking problems regularly encountered in the industry) at day 15 or 29. The presence of pathogens was negligible. The applied temperature deviations were not associated with different microbiota. Sequencing analysis showed the presence of Yersinia, an unexpected pathogen, and relative abundance increased in the groups subjected to temperature deviations. Over time, Lactobacillales_unclassified genus became the main constituent of the microbiota of vacuum-packed pork loins. Although the microbiota of the eight batches appeared similar at the beginning of storage, differences were revealed after 56 days, suggesting unequal aging of the microbiota.
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Affiliation(s)
- Charlotte Braley
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Marie-Lou Gaucher
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Philippe Fravalo
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Le Conservatoire National des Arts et Métiers (CNAM), 75003 Paris, France
| | - Fanie Shedleur-Bourguignon
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Jessie Longpré
- F. Ménard, Division d'Olymel s.e.c., Ange-Gardien, QC J0E 1E0, Canada
| | - Alexandre Thibodeau
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
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Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality. Meat Sci 2023; 195:109028. [DOI: 10.1016/j.meatsci.2022.109028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
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The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat. Meat Sci 2019; 158:107880. [DOI: 10.1016/j.meatsci.2019.107880] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 03/29/2019] [Accepted: 06/27/2019] [Indexed: 02/04/2023]
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Kim HJ, Sujiwo J, Kim HJ, Jang A. Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality. Food Sci Anim Resour 2019; 39:418-429. [PMID: 31304471 PMCID: PMC6612791 DOI: 10.5851/kosfa.2019.e37] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/17/2019] [Accepted: 04/22/2019] [Indexed: 12/26/2022] Open
Abstract
This study was conducted to evaluate the antioxidant and antimicrobial activities
of lyophilized extracts of scallions (Allium fistulosum L.,
SLE), garlic (Allium sativum, GLE), and gold kiwi
(Actinidia chinensis, GKE) and their effects on the quality
of chicken breast meat inoculated with L. monocytogenes during
storage for 9 days at 4°C. The lowest minimum inhibitory concentration
and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against
L. monocytogenes were observed for SLE and GLE,
respectively. GKE had the lowest half-maximal inhibitory concentration
(IC50) for 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic
acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated
with L. monocytogenes and dipped in 1% SLE (LSLE),
1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the
control on day 3 of storage (p<0.05). The initial population of
L. monocytogenes in meat was 4.95–5.01 Log CFU/g.
However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the
control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen
value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38
mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the
maintenance of meat quality and reduced the population of L.
monocytogenes on the meat. Thus, SLE may be used as an alternative
natural and environmentally friendly sanitizer for reducing L.
monocytogenes contamination in the chicken meat industry.
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Affiliation(s)
- Hye-Jin Kim
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Joko Sujiwo
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
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Sujiwo J, Kim HJ, Song SO, Jang A. Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage. Meat Sci 2019; 149:120-125. [DOI: 10.1016/j.meatsci.2018.11.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 11/21/2018] [Accepted: 11/22/2018] [Indexed: 11/24/2022]
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Sujiwo J, Kim D, Jang A. Relation among quality traits of chicken breast meat during cold storage: correlations between freshness traits and torrymeter values. Poult Sci 2018; 97:2887-2894. [DOI: 10.3382/ps/pey138] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Accepted: 03/21/2018] [Indexed: 11/20/2022] Open
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Wang J, Zeng QF, Wang H, Chen W, Zeng YQ. Relationships between ultimate pH and antioxidant enzyme activities and gene expression in pork loins. Anim Sci J 2018; 89:1331-1338. [DOI: 10.1111/asj.13055] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 04/26/2018] [Indexed: 02/02/2023]
Affiliation(s)
- Jin Wang
- Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention; College of Animal Science and Technology; Shandong Agricultural University; Tai'an City Shandong China
| | - Qi-fan Zeng
- Food Microbiology and Safety Laboratory; Department of Animal Sciences; Auburn University; Auburn Alabama
| | - Hui Wang
- Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention; College of Animal Science and Technology; Shandong Agricultural University; Tai'an City Shandong China
| | - Wei Chen
- Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention; College of Animal Science and Technology; Shandong Agricultural University; Tai'an City Shandong China
| | - Yong-qing Zeng
- Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention; College of Animal Science and Technology; Shandong Agricultural University; Tai'an City Shandong China
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Shange N, Makasi TN, Gouws PA, Hoffman LC. The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest ( Connochaetes gnou ) meat. Meat Sci 2018; 135:14-19. [DOI: 10.1016/j.meatsci.2017.08.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 08/14/2017] [Accepted: 08/17/2017] [Indexed: 12/01/2022]
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10
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Adams KR, Niebuhr SE, Dickson JS. Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations. Meat Sci 2015; 110:1-8. [PMID: 26143235 DOI: 10.1016/j.meatsci.2015.06.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 03/05/2015] [Accepted: 06/04/2015] [Indexed: 11/26/2022]
Abstract
The objectives of this study were to determine the dissolved CO2 and O2 concentrations in the purge of vacuum-packaged pork chops over a 60 day storage period, and to elucidate the relationship of dissolved CO2 and O2 to the microbial populations and shelf life. As the populations of spoilage bacteria increased, the dissolved CO2 increased and the dissolved O2 decreased in the purge. Lactic acid bacteria dominated the spoilage microflora, followed by Enterobacteriaceae and Brochothrix thermosphacta. The surface pH decreased to 5.4 due to carbonic acid and lactic acid production before rising to 5.7 due to ammonia production. A mathematical model was developed which estimated microbial populations based on dissolved CO2 concentrations. Scanning electron microscope images were also taken of the packaging film to observe the biofilm development. The SEM images revealed a two-layer biofilm on the packaging film that was the result of the tri-phase growth environment.
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Affiliation(s)
- K R Adams
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States
| | - S E Niebuhr
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States
| | - J S Dickson
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
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Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle. ScientificWorldJournal 2014; 2014:174253. [PMID: 25197695 PMCID: PMC4147285 DOI: 10.1155/2014/174253] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 07/15/2014] [Accepted: 07/21/2014] [Indexed: 12/22/2022] Open
Abstract
This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P < 0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P < 0.05). Purge loss, cooking loss, L*, a*, and b* values decreased with increasing pHu during ageing (P < 0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P < 0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.
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12
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Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.11.001] [Citation(s) in RCA: 106] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Fortier MP, Saucier L, Guay F. Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs. CANADIAN JOURNAL OF ANIMAL SCIENCE 2012. [DOI: 10.4141/cjas2012-078] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Fortier, M. P., Saucier, L. and Guay, F. 2012. Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs. Can. J. Anim. Sci. 92: 465–471. Oregano oil and ground cranberry pulp supplements were added to the diets of finishing pigs to determine their antimicrobial effects on fresh loin during storage at 2±1°C. Two doses of oil (250 and 500 mg kg−1) and three doses of cranberry (5, 10 and 20 g kg−1) were tested according to a factorial experimental design. The control group did not receive any supplements. The meat was vacuum packed and analyzed after 0, 23, 45 and 60 d. Samples were re-packaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8 and 12 d. Microbial analysis was performed periodically throughout the experiment. Initial cell counts were below detection level for total aerobic mesophilic (TAM) (<102 cfu g−1), Pseudomonas spp. (<102 cfu g−1), presumptive lactic acid bacteria (LAB) (<102 cfu g−1), and Escherichia coli and coliform counts (<101 cfu g−1). No significant difference in TAM counts was observed between all of the six different treatments and the control group except for samples packaged at day 0 under aerobic conditions after 12 d of storage where a significant effect of the supplementation was observed (P<0.03). Under anaerobic conditions, LAB were not affected and remained the predominant microflora despite antimicrobial treatments.
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Affiliation(s)
- M. P. Fortier
- Department of Animal Science
- Institute of Nutraceutical and Functional Foods, Université Laval, Quebec City, Quebec, Canada G1V0A6
| | - L. Saucier
- Department of Animal Science
- Institute of Nutraceutical and Functional Foods, Université Laval, Quebec City, Quebec, Canada G1V0A6
| | - F. Guay
- Department of Animal Science
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Li J, Han Q, Chen W, Ye L. Antimicrobial activity of Chinese bayberry extract for the preservation of surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2358-2365. [PMID: 22419228 DOI: 10.1002/jsfa.5641] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2011] [Revised: 12/03/2011] [Accepted: 01/31/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Chemical preservatives such as sodium nitrite and potassium sorbate have been widely used to keep surimi products fresh. However, the potential harmfulness to human health cannot be ignored. This study was conducted to develop natural preservatives for the storage of Collichthys surimi. RESULTS Among the eight Chinese traditional herbs and fruits, Chinese bayberry extract showed the greatest inhibitory effect against surimi spoilage bacteria Serratia marcescens and Pseudomonas aeruginosa. Moreover, N-butanol phase extract of bayberry (NB) showed the greatest activity among the different phases of bayberry extract. When Chinese bayberry extract was combined with tea polyphenol, an additive inhibitory effect was observed on growth of Hansenula anomala, Micrococcus luteus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. Our results further indicated that the shelf life of surimi products stored at room temperature can be extended when supplemented with Chinese bayberry extract. CONCLUSION Our results suggest that Chinese bayberry extract can be used as a natural preservative for the storage of Collichthys surimi.
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Affiliation(s)
- Jianrong Li
- Food Safety Key Laboratory of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, Bohai University, Jinzhou 121013, China.
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Liao Y, Fan Y, Cheng F. On-line prediction of pH values in fresh pork using visible/near-infrared spectroscopy with wavelet de-noising and variable selection methods. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.029] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Shelf life of pork from five different quality classes. Meat Sci 2010; 84:466-9. [DOI: 10.1016/j.meatsci.2009.09.017] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2009] [Accepted: 09/28/2009] [Indexed: 11/24/2022]
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Cerruto-Noya C, VanOverbeke D, DeWitt CM. Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines. J Food Sci 2009; 74:C519-25. [DOI: 10.1111/j.1750-3841.2009.01259.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Holmer SF, McKeith RO, Boler DD, Dilger AC, Eggert JM, Petry DB, McKeith FK, Jones KL, Killefer J. The effect of pH on shelf-life of pork during aging and simulated retail display. Meat Sci 2008; 82:86-93. [PMID: 20416557 DOI: 10.1016/j.meatsci.2008.12.008] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2008] [Revised: 12/13/2008] [Accepted: 12/15/2008] [Indexed: 11/28/2022]
Abstract
The pork industry uses pH to differentiate product of varying quality; thus, the effect of pH on shelf-life is important as time during transport is extended. The objective was to develop regression equations to predict shelf-life over a range of ultimate pH (5.42-6.26). Shelf-life was evaluated after vacuum aging pork loin sections 0, 7, 14, 21, or 28d and during 3d of simulated retail display (4.5°C) for pork loin chops. Correlation coefficients indicated a strong relationship between pH and quality measurements. Regression analysis with Aging Day and pH was able to explain 87% of the variation in aerobic plate counts for pork. After 28d of vacuum aging, loin sections from the upper end of the pH distribution had about a 3log(1000X) greater aerobic plate count than did the lower end pH product. An increase in pH resulted in pork with lower L*, a*, b* and R(630)-R(580) values and as Aging Day increased, instrumental measurements of color increased slightly. Although higher pH is associated with improved pork quality, higher pH and longer aging periods will result in increased microbial proliferation and decreased shelf-life. Thus, an intermediate pH may provide the most desirable combination of quality and shelf-life when extensive aging is used.
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Affiliation(s)
- S F Holmer
- Department of Animal Science, University of Illinois at Urbana-Champaign, 205 Meat Science Lab, 1503 S. Maryland Drive, Urbana, IL 61801, USA
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