Crystallization Behavior and Quality of Frozen Meat

Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef

In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (-7 °C) fast sub-freezing (-38 °C until the core temperature achieved to -7 °C), superchilling (-1 °C) and fast frozen (-38 °C until the core temperature achieved to -18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity. Both sub-freezing and fast sub-freezing treatments inhibited protein oxidation compared with superchilling, but the former treatment's level of protein oxidation was higher than that in fast sub-freezing treatment during long-term storage (42 weeks). In addition, the structural proteins in the sub-freezing and fast sub-freezing treatments underwent faster degradation during long-term storage and therefore the meat was more tender compared with the fast frozen treatment. The results indicate that the fast sub-freezing treatment can be potentially applied in beef storage.

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers

The aim of this study was to evaluate the growth performance, fermentation indices and meat quality of Sussex steers fed totally mixed rations that composed of graded inclusion levels of Napier grass (NP). Three experimental diets designated as diet 1 (0.0 g kg-1 NP: Control), diet 2 (300 g kg-1 NP grass) and diet 3 (600 g kg-1 NP) were formulated. Twenty-four male steers aged 8 months with an average body weight of 185.0 ± 30 kg were used. In a completely randomized design, the animals were allocated to the diets and fed for 120 days. Dietary NP inclusion reduced (P < 0.05) the animals' average daily gain and increased the feed efficiency. The steers' daily feed intake and final body weight decreased (P < 0.05) with a 600 g kg-1 inclusion level. The fermentation indices were not affected (P > 0.05) by the inclusion. While the inclusion reduced (P < 0.05) warm muscle temperature, it had no effect (P > 0.05) on carcass dressing percentage, warm and cold initial and ultimate pH. However, 600 g kg-1 inclusion level reduced (P > 0.05) warm and cold carcass weights. Meat physical attributes, moisture characteristics and tenderness were not affected (P > 0.05) by dietary treatments, except for the 7-days aged meat thaw loss, which increased at 600 g kg-1 inclusion level. Inclusion of 300 g kg-1 increased meat protein and fat, but dry and organic matter contents decreased with increasing inclusion levels. Dietary inclusion of NP grass up to 300 g kg-1 in steers' diets improved feed intake, carcass traits and yielded meat high in protein and fat.

Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification system

Skin-on, and bone-in bellies (n = 94) were cut into Canadian specifications and assessed on an automated conveyor belt system based on different levels of firmness. Temperature settings at 4 °C, 2 °C, and - 1.5 °C had significant effect (P < 0.05) on the bending angle, after 24 cm of the belly had passed the nosebar. The stepwise regression relationship had R² ∼ 0.18-0.67 between iodine value and bending angle at all temperatures. Bending bellies multiple times changed firmness classification of bellies at 4 and 2 °C, but bend number did not influence firmness classification at -1.5 °C. The automated conveyer belt system presented the potential to classify pork bellies based on firmness for industrial applications.

Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy

Repeated freezing and thawing (F-T) happens during long-term storage and transportation due to the temperature variation, causing quality deterioration of beef products and influencing consumer acceptance. This study was aimed to investigate the relationship between quality attributes, protein structural changes and water real-time migration of beef with different F-T cycles. The results showed that multiply F-T cycles damaged the muscle microstructure and protein structure tended to denature and unfold, led lower population of water reabsorbed, thus triggering the decrease of water capacity, especially a decrease of T₂₁ and A₂₁ of completely thawed beef samples, finally affected the quality, such as tenderness, color and lipid oxidation of beef muscle. Beef should not be abused by F-T cycles >3 times, the quality extremely degraded when subjected to 5 or more F-T cycles, and real-time LF-NMR provided a new aspect to help us control the thawing process of beef.

In vitro and in vivo acute toxicity of an artificial butter flavoring

Flavorings used in cookies, electronic cigarettes, popcorn, and breads contain approximately 30 chemical compounds, which makes it difficult to determine and correlate signs and symptoms of acute, subacute or chronic toxicity. The aim of this study was to characterize a butter flavoring chemically and subsequently examine the in vitro and in vivo toxicological profile using cellular techniques, invertebrates, and lab mammals. For the first time, the ethyl butanoate was found as the main compound of a butter flavoring (97.75%) and 24 h-toxicity assay employing Artemia salina larvae revealed a linear effect and LC₅₀ value of 14.7 (13.7-15.7) mg/ml (R² = 0.9448). Previous reports about higher oral doses of ethyl butanoate were not found. Observational screening with doses between 150-1000 mg/kg by gavage displayed increased amount of defecation, palpebral ptosis, and grip strength reduction, predominantly at higher doses. The flavoring also produced clinical signs of toxicity and diazepam-like behavioral changes in mice, including loss of motor coordination, muscle relaxation, increase of locomotor activity and intestinal motility, and induction of diarrhea, with deaths occurring after 48 h exposure. This substance fits into category 3 of the Globally Harmonized System. Data demonstrated that butter flavoring altered the emotional state in Swiss mice and disrupted intestinal motility, which may be a result of neurochemical changes or direct lesions in the central/peripheral nervous systems.

Application of computational fluid dynamics simulations in food industry

Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions

We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0-1.5 °C) and refrigerated-then-frozen storage (28 days between 0-1.5 °C then 92 days at -20 °C) under low-O₂ permeability VP and high-O₂ permeability VP with an antimicrobial (VPAM). Pseudomonas (PSE) and Enterobacteriaceae (EB) counts in VPAM samples were significantly higher (p < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera Serratia and Brochothrix were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of storage driven by the microbiome composition, dominated by PSE and LAB, respectively. Although no signs of visible meat deterioration were observed in any sample, this study suggests that VP meat refrigerated and then frozen achieved better microbiological indicators at the end of the storage period.

The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum

This study investigated the effect of superchilling (-30 °C until the core temperature achieved -3 °C, then stored at -1 °C until 24 h, SC) on the tenderness of hot boned beef M. longissimus lumborum (LL), with very fast chilling (-30 °C until the core temperature achieved 0 °C, then stored at -1 °C until 24 h, VFC) and conventional chilling (0- 4 °C for 24 h, CC) as the controls. The lowest initial shear force values were obtained in SC samples compared to those from the VFC and CC treatments (P < 0.05). Clear freezing damage of muscle fibers and more myofibril fragmentation were found in SC samples compared with the other samples early post-mortem. Moreover, SC samples showed the highest level of inosine 5-monophosphate at 3 h post-mortem (P < 0.05). A reduced glycolysis rate (as evidenced by lactate content) was also found in SC treated samples suggesting little contribution of glycolysis on the tenderization of SC.

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at4and -18 °Cwith the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at -18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.

Studies on the identification of frostbitten and frozen meat after defrosting by the spectrophotometric method for determining DNA in muscle tissue extracts

Changes in the state of meat during freezing are determined by the phase transition of water into ice and an increase in the concentration of substances dissolved in the liquid phase. The process of crystal formation leads to a change in the physical characteristics of the meat and may be accompanied by changes in its structural properties. The effect of the proportion of frozen water on the permeability of the membranes of muscle fibers of frostbitten and frozen meat has been established. The ratio of optical densities at wavelengths of 270 nm and 290 nm (R) can be used to judge the thermal state of the meat. It is shown that the value of R after defrosting frozen meat is 2 times higher than for frostbitten meat.