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Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles. Foods 2022; 11:foods11233835. [PMID: 36496643 PMCID: PMC9738884 DOI: 10.3390/foods11233835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 11/08/2022] [Accepted: 11/12/2022] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation. RESULTS Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22. CONCLUSIONS The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT.
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Liu Y, Li C, Huang X, Zhang X, Deng P, Jiang G, Dai Q. Dietary rosemary extract modulated gut microbiota and influenced the growth, meat quality, serum biochemistry, antioxidant, and immune capacities of broilers. Front Microbiol 2022; 13:1024682. [PMID: 36338103 PMCID: PMC9626529 DOI: 10.3389/fmicb.2022.1024682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 09/28/2022] [Indexed: 11/29/2022] Open
Abstract
After the legislative ban on the utilization of antibiotics in animal feed, phytochemical substances gained increasing attention as alternatives to antibiotics because of their bioactivities and safety for animals. The present study aimed to investigate the influence of dietary rosemary extract (RE) on growth performance, meat quality, serum biochemistry, antioxidant and immune capacities, and gut microbiota composition of broilers. By exploring connections among RE, physiological characteristics of broilers, and key microbiota, we sought to provide evidence for the utilization of RE in poultry feed. A total of 280 1-d-old female AA broilers were randomly separated into five groups, and were fed a basal diet supplemented with 0, 250, 500, 750, and 1,000 mg/kg of RE, respectively. Results showed that with regard to growth performance, both 500 and 750 mg/kg RE reduced the broiler feed-to-gain ratio from 1 to 21 d (P = 0.018). Regarding meat quality, all compositions of dietary RE reduced cooking loss of breast muscle (P < 0.01), and 500 and 1,000 mg/kg RE reduced the cooking loss of thigh muscle (P = 0.045). Regarding serum biochemical indexes, 500 mg/kg RE reduced ALB, TCHO, HDL-C, and LDL-C, and 750 mg/kg RE reduced GLU, TP, ALB, UA, TG, TCHO, HDL-C, and LDL-C (P < 0.01). Regarding antioxidant and immune capacities, 250, 500, 750, and 1,000 mg/kg RE increased T-AOC, GSH-Px, SOD, CAT, IL-2, IgA, IgG, and IgM levels (P < 0.01), and decreased serum MDA level (P < 0.01). RE at 750 mg/kg showed similar effects on growth performance, meat quality, and antioxidative and immune capacities, but a better influence on serum biochemical indexes of broilers compared with 500 mg/kg. Further analysis was conducted to investigate the effect of 750 mg/kg dietary RE on the gut microbial composition of broilers, and the results showed that 750 mg/kg RE reduced the relative abundance of g_Lachnoclostridium, g_Escherichia_Shigella, and g_Marvinbryantia (P <0.05, LDA score >2), which were negatively correlated to antioxidative and immune-associated parameters (P < 0.05). In conclusion, 750 mg/kg dietary RE was shown to have certain beneficial effects on growth performance and meat quality, and hypolipidemic and hypoglycemic effects on broilers. Furthermore, dietary RE improved antioxidant and immune capacities, which was partially attributed to the reduced abundance of certain pathogenic bacteria in broilers.
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Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying. Foods 2022; 11:foods11152242. [PMID: 35954013 PMCID: PMC9368109 DOI: 10.3390/foods11152242] [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: 05/27/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 01/27/2023] Open
Abstract
The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage of heated lamb meat was significantly influenced by storage time and water bath heating temperature (50 °C, 70 °C and 90 °C) (p < 0.001). In contrast, the shrinkage of air-dried lamb meat was not influenced by storage time (p > 0.05). The microstructure of heated lamb meat, namely, the distance between muscle fascicles, the distance between myofibril networks, the area of myofibril networks, and the endomysium circumference, was significantly influenced by storage time (p < 0.05). During storage, the proportion of muscle fibers completely detached from endomysium increased, which could be due to the progressive degradation of proteins linking the endomysium and myofibril, including β-dystroglycan, α-dystroglycan, integrin-β1, and dystrophin. However, degradation of such proteins did not influence the shrinkage of lamb meat stored for five days or longer, since the decreased distance between myofibril networks indicated a higher shrinkage ratio of the endomysium compared to myofibers in samples air-dried at 35 °C or heated at 90 °C. The effect of these proteins on the shrinkage of heated lamb meat (raw meat stored for 1 day or less time) requires further elucidation.
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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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Sayas-Barberá E, Valero-Asencio MM, Navarro Rodríguez-Vera C, Fernández-López J, Haros CM, Pérez-Álvarez JÁ, Viuda-Martos M. Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage. Foods 2021; 10:foods10123080. [PMID: 34945629 PMCID: PMC8700905 DOI: 10.3390/foods10123080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/04/2021] [Accepted: 12/08/2021] [Indexed: 11/24/2022] Open
Abstract
In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and reduced lipid oxidations during freezing storage. Batches with flour and wet-milling coproducts added were the most stable for texture parameters and lipid oxidation during freezing. The results obtained showed that quinoa wet-milling co-products could be considered a valuable sustainable and organic food ingredient, maintaining nutritional and global qualities of the fresh meat product. In addition, freezing storage is an effective way to prolong the shelf life of patties with different black quinoa fractions, added without affecting quality.
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Affiliation(s)
- Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (E.S.-B.); (M.M.V.-A.); (C.N.R.-V.); (J.F.-L.); (J.Á.P.-Á.)
| | - María Maite Valero-Asencio
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (E.S.-B.); (M.M.V.-A.); (C.N.R.-V.); (J.F.-L.); (J.Á.P.-Á.)
| | - Casilda Navarro Rodríguez-Vera
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (E.S.-B.); (M.M.V.-A.); (C.N.R.-V.); (J.F.-L.); (J.Á.P.-Á.)
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (E.S.-B.); (M.M.V.-A.); (C.N.R.-V.); (J.F.-L.); (J.Á.P.-Á.)
| | - Claudia Monika Haros
- Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain;
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (E.S.-B.); (M.M.V.-A.); (C.N.R.-V.); (J.F.-L.); (J.Á.P.-Á.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (E.S.-B.); (M.M.V.-A.); (C.N.R.-V.); (J.F.-L.); (J.Á.P.-Á.)
- Correspondence: ; Tel.: +34-966-749-661
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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Vaskoska R, Ha M, Ong L, Kearney G, White JD, Gras S, Warner RD. Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating. Meat Sci 2020; 172:108339. [PMID: 33171309 DOI: 10.1016/j.meatsci.2020.108339] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 09/05/2020] [Accepted: 10/06/2020] [Indexed: 11/27/2022]
Abstract
This study examines the effects of ageing (1, 14 days), cathepsin inhibition (No or Yes) and temperature (25-90 °C) on the shrinkage of fibre fragments from three bovine muscles (semitendinosus, biceps femoris and psoas major) during heating. Shrinkage was quantified using light microscopy images. Muscle fibres (except in psoas major) had greater transverse shrinkage, and less longitudinal shrinkage in aged than in unaged muscles at temperatures ≥60-75 °C. In addition, cathepsin inhibition during heating at ≥65-90 °C caused greater transverse shrinkage in semitendinosus fibres, and reduced longitudinal shrinkage for all muscles. At temperatures ≥75 °C, the longitudinal and transverse shrinkage of the fibres was correlated for all muscles. Ageing of biceps femoris increases volume shrinkage on a fibre level, and hence potentially cooking loss, while cathepsin activity in the semitendinosus reduces volume shrinkage. In conclusion, cathepsin activity and ageing influence the shrinkage that occurs during heating and these factors should be explored further to enable optimisation of thermal meat processing.
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Affiliation(s)
- Rozita Vaskoska
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria, Australia.
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria, Australia
| | - Lydia Ong
- Department of Chemical Engineering, University of Melbourne, Victoria, Australia
| | | | - Jason D White
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria, Australia; Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Sally Gras
- Department of Chemical Engineering, University of Melbourne, Victoria, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria, Australia
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9
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Vaskoska R, Ha M, Naqvi ZB, White JD, Warner RD. Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef. Foods 2020; 9:E1289. [PMID: 32937816 PMCID: PMC7555138 DOI: 10.3390/foods9091289] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/02/2020] [Accepted: 09/08/2020] [Indexed: 11/16/2022] Open
Abstract
This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and psoas major muscles, from both sides of five beef carcasses, were cooked at four different cooking temperatures (50, 60, 70 and 80 °C) for 30 min. and their Warner-Bratzler shear force (WBSF), cooking loss and shrinkage (longitudinal and transverse) were quantified. The WBSF was reduced by ageing in the muscles at the specific cooking temperatures: psoas major (cooked at 50, 60 and 80 °C), semitendinosus (70 and 80 °C) and biceps femoris (80 °C). The cooking loss was 3% greater in aged compared to unaged muscles. The longitudinal shrinkage was greatest in psoas major at 80 °C amongst the muscle types and it was reduced by ageing in psoas major (70 and 80 °C) and biceps femoris (80 °C). The transverse shrinkage was reduced by ageing only in biceps femoris, across all temperatures; and the diameter of homogenized fibre fragments from semitendinosus and biceps femoris was reduced more by cooking at 50 °C in unaged compared to aged condition. WBSF was related to transverse shrinkage, and cooking loss was related to longitudinal shrinkage. The effect of muscle type on the physical changes occurring during cooking of beef is dependent on ageing and cooking temperature.
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Affiliation(s)
- Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (M.H.); (R.D.W.)
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (M.H.); (R.D.W.)
| | - Zahra Batool Naqvi
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
| | - Jason David White
- Office of the Pro Vice Chancellor Research and Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (M.H.); (R.D.W.)
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10
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Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization. Food Sci Biotechnol 2020; 29:1213-1222. [PMID: 32802560 DOI: 10.1007/s10068-020-00764-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/14/2020] [Accepted: 04/16/2020] [Indexed: 10/24/2022] Open
Abstract
A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures (45, 60, 70, and 100 °C) for 0.5, 4 or 8 h, and the properties of pork were compared. For the hardness, SV itself resulted in a 27% decrease; however, a significant softening effect could be obtained by the addition of enzymes (38-60%). The KE treatment appeared to be more effective (~ 60%) than either the PE or the NE treatment. During SV, both the L* and b* values of the samples generally increased while the a* value decreased. Among the samples, the lowest hardness was obtained for the sample treated with SV-KE at 70 °C for 8 h, and the lowest total microbial count, lowest pH and the least amount of color change were also observed for the sample.
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Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02421-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Sepulveda CA, Garmyn A, Legako J, Miller MF. Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2019.07.0031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Consumer sensory analysis (n = 288) was conducted, along with cooking loss, slice shear force (SSF), pressed juice percentage (PJP), and volatile compound analyses, to evaluate the effects of different dry heat cooking methods. Specifically, an electric clamshell grill (CLAM), flat top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL) were used to cook beef strip loin steaks from 4 USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select)] to determine the palatability. Cooking method and quality grade influenced (P < 0.01) consumer tenderness, juiciness, flavor liking, and overall liking. Steaks cooked on CHAR had greater (P < 0.05) flavor liking and subsequently greater overall liking than any other cooking method. Steaks cooked on FLAT were scored lower for tenderness and juiciness than any other cooking method (P < 0.05), whereas steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than any other cooking method, excluding FLAT. Overall acceptance was greater (P < 0.05) for steaks cooked on CHAR compared to all other cooking methods, regardless of quality grade. Prime samples had greater scores than Low Choice and Select for tenderness, juiciness, flavor liking, and overall liking (P < 0.05), but Prime did not differ from Top Choice for all traits. No main effects or interactions influenced (P > 0.05) SSF or PJP. Both cooking method and quality grade impacted (P < 0.05) the headspace concentration of some volatile compounds in the alcohol, n-aldehyde, Strecker aldehyde, and furan groups. Cooking method also affected all pyrazines, and quality grade had an effect on 1 ketone (P < 0.05). These results indicate cooking method had a significant impact on consumer palatability ratings and objective measures of beef flavor, and those results were consistent across a range of quality grades.
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Saha J, Jaroni D, Nelson J, Willoughby C, McDaniel C, Jadeja R. Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.04.069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Meat quality traits and canonical discriminant analysis to identify the use of illicit growth promoters in Charolais bulls. Food Chem 2019; 300:125173. [PMID: 31319335 DOI: 10.1016/j.foodchem.2019.125173] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 06/17/2019] [Accepted: 07/11/2019] [Indexed: 12/14/2022]
Abstract
The administration of anabolic agents in farm animals to improve meat production has been prohibited in EU, due to the potential risks to human health. Meat quality was investigated to detect the effects of illegal administration of dexamethasone or prednisolone or 17β-estradiol on Charolais bulls. Three groups of 6 bulls were treated and 12 bulls were the control. Meat quality parameters were measured on live animals, carcasses and on samples of Longissimus thoracis and multivariate statistical data analysis was applied. In Charolais bulls, these parameters were affected by growth promoter administration and the multivariate canonical discriminant analysis was able to distinguish between treated and untreated animals mainly due to three electronic nose's parameters, 24 h carcass temperature and drip loss. Therefore, meat quality control and the multivariate analysis could be useful as a first screening to address targeted controls on farms suspected of illicit use of growth promoters.
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16
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Barbera S. WHCtrend, an up-to-date method to measure water holding capacity in meat. Meat Sci 2019; 152:134-140. [DOI: 10.1016/j.meatsci.2019.02.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 02/26/2019] [Accepted: 02/26/2019] [Indexed: 11/27/2022]
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17
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Protein aggregation in cooked pork products: New details on the supramolecular organization. Food Chem 2019; 294:238-247. [PMID: 31126459 DOI: 10.1016/j.foodchem.2019.05.083] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 05/03/2019] [Accepted: 05/09/2019] [Indexed: 12/25/2022]
Abstract
The molecular weight distribution of protein aggregates from raw meat and cooked pork products was assessed by size exclusion-high performance liquid chromatography (SE-HPLC). Electrophoretic analysis under reducing conditions showed that the high molecular weight SE-HPLC peak (peak 1) of the cooked products contained protein aggregates in addition to high molecular weight muscle proteins, while the second peak (peak 2) still contained aggregates and <50 kDa proteins. The protein aggregates composition was investigated by HPLC-tandem mass spectrometry. Different classes of proteins were identified and the cooked products showed a more complex composition and organization, according to the muscle structure and the technological procedures, respectively. The key role of actin in the building of the protein networks was also confirmed. The different multi-protein systems found in the cooked products suggest protein re-organization in heat-induced supramolecular structures, which might be responsible for the texture and the structural properties of the final products.
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Barbera S, Tarantola M, Sala G, Nebbia C. Canonical discriminant analysis and meat quality analysis as complementary tools to detect the illicit use of dexamethasone as a growth promoter in Friesian bulls. Vet J 2018; 235:54-59. [PMID: 29704939 DOI: 10.1016/j.tvjl.2018.03.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 03/11/2018] [Accepted: 03/17/2018] [Indexed: 10/17/2022]
Abstract
A screening method based on meat quality parameters and production traits for detecting the effects of illegal administration of dexamethasone in Friesian bulls was assessed. Twenty finishing bulls were divided into an untreated control group (n=8) and two treatment groups receiving dexamethasone orally at dosages of 1.4 (n=6) or 0.7 (n=6)mg per head per day for 60 days. The animals were slaughtered 26days after cessation of treatment. Thirty-six parameters were measured on live animals, carcasses and samples of the longissimus thoracis muscle. The production traits were similar between groups, but there were significant differences in meat quality between treatment groups. The higher dosage of dexamethasone improved meat tenderness, while the lower dosage resulted in more saturated red meat, with increased meat cooking shrinkage and cooking loss. The use of a portable 'electronic nose' as a screening tool was not successful in discriminating between treated and untreated meat. These results indicate that a multivariable approach using canonical discriminant analysis may be a complementary tool to identify meat from animals illegally treated with dexamethasone, based on several parameters (meat flavour, cooking and thawing loss, tenderness, colour and live weight gain), which are part of the normal analysis of meat quality.
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Affiliation(s)
- S Barbera
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini, 2 - 10095 Grugliasco, Italy.
| | - M Tarantola
- Dipartimento di Scienze Veterinarie, Università di Torino, Largo Paolo Braccini, 2 - 10095 Grugliasco, Italy
| | - G Sala
- KWS Italia, Via Secondo Casadei, 8-47122 Forlì, Italy
| | - C Nebbia
- Dipartimento di Scienze Veterinarie, Università di Torino, Largo Paolo Braccini, 2 - 10095 Grugliasco, Italy
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Ovissipour M, Rasco B, Tang J, Sablani S. Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1958-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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20
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Pathare PB, Roskilly AP. Quality and Energy Evaluation in Meat Cooking. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9143-5] [Citation(s) in RCA: 75] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Protein modifications in cooked pork products investigated by a proteomic approach. Food Chem 2015; 172:447-55. [DOI: 10.1016/j.foodchem.2014.09.099] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Revised: 08/22/2014] [Accepted: 09/17/2014] [Indexed: 11/24/2022]
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22
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Manios SG, Skandamis PN. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties. Meat Sci 2015; 101:25-32. [DOI: 10.1016/j.meatsci.2014.10.031] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2014] [Revised: 09/10/2014] [Accepted: 10/25/2014] [Indexed: 11/16/2022]
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Półtorak A, Wyrwisz J, Moczkowska M, Marcinkowska-Lesiak M, Stelmasiak A, Rafalska U, Wierzbicka A, Sun DW. Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12729] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. Półtorak
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - J. Wyrwisz
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - M. Moczkowska
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - M. Marcinkowska-Lesiak
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - A. Stelmasiak
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - U. Rafalska
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - A. Wierzbicka
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
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Ovissipour M, Rasco B, Tang J, Sablani SS. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.029] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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26
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Taylor J, Toohey ES, van de Ven R, Hopkins DL. SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum). Meat Sci 2013; 93:413-9. [DOI: 10.1016/j.meatsci.2012.09.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2012] [Revised: 08/30/2012] [Accepted: 09/24/2012] [Indexed: 11/30/2022]
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Chun JY, Kwon BG, Lee SH, Min SG, Hong GP. Studies on Physico-chemical Properties of Chicken Meat Cooked in Electric Oven Combined with Superheated Steam. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.1.103] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Toohey E, van de Ven R, Thompson J, Geesink G, Hopkins D. SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions. Meat Sci 2013; 93:187-93. [DOI: 10.1016/j.meatsci.2012.08.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2011] [Revised: 02/22/2012] [Accepted: 08/23/2012] [Indexed: 10/27/2022]
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Bouhrara M, Lehallier B, Clerjon S, Damez JL, Bonny JM. Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registration. Magn Reson Imaging 2012; 30:422-30. [DOI: 10.1016/j.mri.2011.10.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2011] [Revised: 09/23/2011] [Accepted: 10/06/2011] [Indexed: 12/31/2022]
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30
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Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Skipnes D, Johnsen SO, Skåra T, Sivertsvik M, Lekang O. Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2011. [DOI: 10.1080/10498850.2011.571808] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Laopoolkit P, Suwannaporn P. Effect of pretreatments and vacuum drying on instant dried pork process optimization. Meat Sci 2011; 88:553-8. [DOI: 10.1016/j.meatsci.2011.02.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2010] [Revised: 02/04/2011] [Accepted: 02/10/2011] [Indexed: 11/15/2022]
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Mora B, Curti E, Vittadini E, Barbanti D. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties. Meat Sci 2011; 88:489-97. [PMID: 21356579 DOI: 10.1016/j.meatsci.2011.01.033] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2010] [Revised: 01/24/2011] [Accepted: 01/28/2011] [Indexed: 10/18/2022]
Abstract
Turkey breast samples were cooked using a forced convection oven at three relative humidity levels (RH=8, 35 and 88%) at 100°C. Cooking parameters (temperature, cook value, and yield), textural and sensory properties as well as water status of the samples were evaluated. The application of different RH levels resulted in different cooking performances and cooked meat quality. Low steam cooking conditions (RH=35%) significantly increased cooking yield (7% higher than the high steam cooking), moisture content and water-holding capacity and had a positive effect on perceived tenderness, as shown by sensory analysis, where steam cooked samples were perceived as the most tender. The more mobile protons of (1)H T(2) (relaxing at times longer than 1s) in low steam samples were related to the higher perceived tenderness. Low steam cooking allowed for less water consumption, making this process an attractive cooking method as compared to high steam, as it also resulted in higher quality cooked turkey meat.
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Affiliation(s)
- B Mora
- Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Viale G.P. Usberti 181/A, 43124 Parma, Italy.
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Huang F, Huang M, Xu X, Zhou G. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:443-448. [PMID: 21218477 DOI: 10.1002/jsfa.4204] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2010] [Revised: 09/19/2010] [Accepted: 09/30/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degradation and ultrastructure of pork muscle fibres and their correlations. RESULTS Cooking loss (CL) increased gradually (P < 0.05) with increasing temperature. Warner-Bratzler shear force (WBSF) increased in two separate phases from 25 to 50 °C and again from 60 to 100 °C (P < 0.05), with a steady phase from 50 to 60 °C (P > 0.05); conversely, a significant increase in pH (P < 0.05) occurred between 50 and 60 °C. Strong correlations (P < 0.01) among pH, CL, WBSF and colour parameters L* and b* were observed following the heating process. Increasing temperature induced gradual degradation of many muscle proteins, but myosin was not significantly degraded until 80 °C and actin showed no visible degradation throughout the whole heating process. Meanwhile, the structure of muscle fibres also changed significantly on heating, with sarcomeres contracting transversely and longitudinally and becoming condensed, but there was no occurrence of breakage within fibres. CONCLUSION Heating temperature has a great effect on eating quality indicators, protein degradation and ultrastructure of pork muscle fibres. .
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Affiliation(s)
- Feng Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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35
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Velioğlu HM, Velioğlu SD, Boyaci IH, Yilmaz I, Kurultay S. Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology. Meat Sci 2009; 84:477-83. [PMID: 20374813 DOI: 10.1016/j.meatsci.2009.10.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2009] [Revised: 09/24/2009] [Accepted: 10/01/2009] [Indexed: 10/20/2022]
Abstract
A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%), water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image processing was used to estimate the shrinkage of hamburger patties. Textured soy protein (TSP) content was found to be the most important factor for minimizing fat and moisture loss. Both fat and water content were found to be significantly effective (P<0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the R-square values of 0.954, 0.969 and 0.964, respectively.
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Affiliation(s)
- Hasan Murat Velioğlu
- Namik Kemal University, Agricultural Faculty, Food Engineering Department, Tekirdag 59030, Turkey.
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36
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Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.02.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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37
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38
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Kong F, Tang J, Rasco B, Crapo C, Smiley S. Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing. J Food Sci 2007; 72:S103-11. [PMID: 17995850 DOI: 10.1111/j.1750-3841.2006.00246.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The objective of this study was to investigate quality changes of salmon fillet muscle during thermal sterilization processes. Small samples (D 30 mm x H 6 mm) from the central dorsal region were heated in an oil bath at 121.1 degrees C for periods varying from 5 to 120 min. The quality variations along the longitudinal axis of salmon fillets (raw and heated) were examined. The quality properties studied included shear force, color, cook loss, and shrinkage. To minimize the influence of the heterogeneity of the salmon muscle, a multiple thin blade texture device was developed for shear force measurement and a computer vision system was used to facilitate accurate measurements of color and shrinkage. The red muscle was firmer than the white muscle in the raw but not in heated samples. Muscle from the central dorsal region had a lower cook loss and less shrinkage than samples from either the anterior or posterior region following heating. The greatest change in quality occurred within the 1st 10 min of heating at 121.1 degrees C. Shear force measurements following heating indicated 2 peaks, one corresponding to 5 min and the second for 60 min processing at 121.1 degrees C. Possible mechanisms were discussed.
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Affiliation(s)
- Fanbin Kong
- Dept. of Biological Systems Engineering 6120, Washington State Univ., Pullman, WA 99164-6120, USA
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