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Nabi L, Nourani M. Biodegradable form stable phase change material for cold storage packaging of meat. Meat Sci 2023; 201:109188. [PMID: 37084550 DOI: 10.1016/j.meatsci.2023.109188] [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: 07/19/2022] [Revised: 01/22/2023] [Accepted: 04/03/2023] [Indexed: 04/23/2023]
Abstract
In this study, tetradecane was selected as a phase change material (PCM) to provide a thermal buffering system for meat packaging. Firstly, tetradecane was capsulated within a calcium alginate shell; then the conditions for achieving the highest efficiency were obtained. The capsules were characterized using Scanning electron microscopy, Thermo-gravimetric analysis and Differential scanning calorimetry. The results revealed the stability of the thermal properties of the encapsulated PCMs and the efficient capsulation of tetradecane in the capsules. Next, the alginate films were prepared using various concentrations of sodium alginate (SA) and CaCl2 incorporated with capsulated tetradecane. Observations indicated that the film prepared with 5% SA and 12% CaCl2 had the least leakage and the best structural integration during phase change cycles and storage at 25 °C. The use of PCM-incorporated packages could successfully delay the meat temperature elevation during phase change cycles and incubation at 25 °C. After 7.5 h incubation at 25 °C and 15 phase change cycles, PCM-incorporated samples had lower weight loss and higher hardness, gumminess and chewiness as compared to the control. Further, the physicochemical parameters of the meat in PCM-incorporated package were less changed, as compared to the fresh sample. So, the prepared package could be effectively used in meat packaging.
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Affiliation(s)
- Leila Nabi
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - Moloud Nourani
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran.
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Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4788425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This study was designed to develop meatloaf with the intention of using the downgraded stream of trimmed meat and meat by-products, which are known to contain a higher quantity of connecting tissue that causes tenderness issues, moisture retention, mouthfeel, and perceived food quality. The physicochemical effects of sodium bicarbonate, potassium bicarbonate, and salt alone or in combination on physicochemical and sensory characteristics of cooked ground beef were investigated. The results obtained showed that cooked ground beef without salt had the lowest cooked yield. Instrumental textural and sensory analysis revealed that bicarbonate-treated meatloaf samples exhibited significantly better sensory and textural properties than the control (
). Internal cooked color data revealed that meatloaf treated with sodium bicarbonate and potassium bicarbonate had a pinkish-red appearance with a significantly higher a
value (
). The findings provide evidence that inclusion of bicarbonates had a significant tenderizing and juiciness effects with improved sensory attributes of the meatloaf. The evidence presented clearly shows the potential of bicarbonate and salt will exert synergistic effects and improve eating quality and textural and sensorial attributes of meatloaf and other meat products.
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Wang C, Matarneh SK, Gerrard D, Tan J. Modelling of energy metabolism and analysis of pH variations in postmortem muscle. Meat Sci 2021; 182:108634. [PMID: 34284221 DOI: 10.1016/j.meatsci.2021.108634] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/31/2021] [Accepted: 07/12/2021] [Indexed: 11/30/2022]
Abstract
A kinetic model structure was developed to describe the major variations in energy metabolism and to gain further understanding of pH changes in postmortem muscle experimentally observed with an in vitro glycolytic system. Comparison with experiments showed that the model could describe the kinetics of major metabolites and pH under varied conditions. Optimized model parameters definitively and consistently showed the observed effects of mitochondria, indicating a desirable level of model complexity. Simulation and analysis of pH variations based on the model suggested that phosphofructokinase activity has the strongest impact on the rate and extent of postmortem pH decline. Postmortem pH is also influenced by rates of ATP hydrolysis and glycolysis, and to a much lesser extent, pH buffering capacity. Other reactions, including those mediated by creatine kinase, adenylate kinase, and AMP deaminase, have minimal effects on postmortem pH decline.
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Affiliation(s)
- Chengcheng Wang
- Department of Bioengineering, University of Missouri, Columbia, MO, United States of America
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT, United States of America
| | - David Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States of America
| | - Jinglu Tan
- Department of Bioengineering, University of Missouri, Columbia, MO, United States of America.
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Current Knowledge on River Buffalo Meat: A Critical Analysis. Animals (Basel) 2021; 11:ani11072111. [PMID: 34359238 PMCID: PMC8300413 DOI: 10.3390/ani11072111] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/08/2021] [Accepted: 07/12/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Buffaloes are reared for different purposes, primarily for milk and dairy products. Meat is often a secondary product and mainly derives from old animals at the end of their productive or working life. However, in recent years buffalo meat has gained increased popularity due to its nutritional properties. Therefore, a huge economic potential might arise from the development of the meat sector in buffalo breeding. This review provides an overview of the recent advances in the knowledge on river buffalo meat, with a special focus on quality traits, and offers insights for future research aimed at improving the meat sector in this species. Abstract The estimated world population of water buffalo counts around 204 million head, mostly reared for milk production. However, buffaloes also largely contribute to the meat sector, with around 4.3 million tonnes produced in 2019, mainly derived from old animals at the end of their productive or working life and only to a small extent from young animals. Therefore, buffalo meat production has been generally considered unsatisfactory for both quantity and quality. In fact, the dressing percentage is generally lower than 50% and the meat is considered of poor quality mainly due to its dark colour and reduced tenderness. However, in recent years, the healthy properties highlighted by some studies have led to a renewed interest in buffalo meat, with a parallel increase in research. Therefore, this review aims at providing an updated picture on carcass and meat quality traits in river buffalo, with special attention to the intrinsic and extrinsic factors contributing to their variability. The research done so far has demonstrated that river buffaloes can efficiently contribute to the quanti-qualitative production of meat, provided that the meat supply chain is specifically organised for this purpose. The analysis of the available data also showed that further research is needed on the factors affecting meat production in order to gain greater knowledge essential for planning more targeted interventions.
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Jaspal MH, Ijaz M, Akhtar MJ, Nasir J, Ullah S, Badar IH, Yar MK, Ahmad A. Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo ( Bubalus bubalis) Bulls. Food Sci Anim Resour 2021; 41:34-44. [PMID: 33506215 PMCID: PMC7810402 DOI: 10.5851/kosfa.2020.e70] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/04/2020] [Accepted: 08/17/2020] [Indexed: 11/29/2022] Open
Abstract
Buffalo animals are slaughtered at their early age and carcasses are chilled
rapidly which deteriorates its meat quality and decreases the consumer
likeliness of buffalo meat. This study investigated the appropriate methods to
prevent the quality deterioration of buffalo meat during chilling. Twenty four
18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended
either by hip or achilles tendon. After 24 h postmortem, meat quality
characteristics were recorded. Results showed that electrical stimulation (ES)
led to rapid decline of carcass pH compared to non-ES method (p<0.05).
Furthermore, electrically stimulated meat presented lower shear force
accompanied with the higher CIE L*, a*, and b* values (p<0.05).
Suspension methods only affect the meat shear values and were lowered in hip
suspended samples. It can be concluded that ES combined with hip suspension can
be adopted to prevent the meat quality deterioration of young buffalo bulls
during postmortem storage.
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Affiliation(s)
- Muhammad Hayat Jaspal
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muawuz Ijaz
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.,Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Muhammad Junaid Akhtar
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Jamal Nasir
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Sana Ullah
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muhammad Kashif Yar
- Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Arfan Ahmad
- University Diagnostic Laboratory, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
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Lancaster JM, Buseman BJ, Weber TM, Nasados JA, Richard RP, Murdoch GK, Price WJ, Colle MJ, Bass PD. Impact of beef carcass size on chilling rate, pH decline, display color, and tenderness of top round subprimals. Transl Anim Sci 2020; 4:txaa199. [PMID: 33336154 PMCID: PMC7733321 DOI: 10.1093/tas/txaa199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Accepted: 10/26/2020] [Indexed: 11/17/2022] Open
Abstract
Beef carcass weights in the United States have continued to increase over the past 30 yr. As reported by the United States Department of Agriculture, grid-based carcass weight discounts begin when carcasses exceed 408 kg. Despite weight discounts, beef carcass weights continue to increase. At the same time, an increased prevalence of discoloration and color variability in top round subprimals has been observed throughout the industry which may be influenced by the increases in carcass weights. The objectives of this study were to assess the effects of beef carcass size and its relationship to chill time, color, pH, and tenderness of the beef top round. In the current study, eight industry average weight beef carcasses (AW, 341–397 kg) and eight oversized beef carcasses (OW, exceeding 432 kg) were evaluated. Temperatures and pH measurements were observed on both sides of all carcasses for the initial 48 h postharvest at a consistent superficial and deep anatomical location of the respective top rounds. Carcasses were fabricated into subprimals at 48 h and top rounds were aged at 2 °C for an additional 12 d. The superficial location of both AW and OW carcasses cooled at a faster rate (P < 0.01) than the deep locations. The deep location of OW carcasses had a lower pH and a more rapid (P < 0.01) initial pH decline. Quantitative color of steaks from OW carcasses had greater mean L* (lightness; P = 0.01) and initial b* (yellowness; P < 0.01) values. The delayed temperature decline and the accelerated pH decline of the deep location of the top round of OW carcasses occur at different rates than AW carcasses. Delayed rate of cooling leads to irreversible impacts on steak appearance of top round steaks fabricated from OW beef carcasses when compared with AW carcasses.
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Affiliation(s)
- Jessica M Lancaster
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Brianna J Buseman
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Tanya M Weber
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - James A Nasados
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Ron P Richard
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Gordon K Murdoch
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - William J Price
- Statistical Programs, College of Agricultural and Life Sciences, University of Idaho, Moscow, ID
| | - Michael J Colle
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Phillip D Bass
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
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Wang Z, He Z, Zhang D, Li H, Wang Z. Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures. Meat Sci 2020; 162:108042. [DOI: 10.1016/j.meatsci.2019.108042] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 12/22/2019] [Accepted: 12/22/2019] [Indexed: 12/17/2022]
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