1
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Sirimark P, Yotmanee S, Pradubsri W, Somsila P. Comparison of efficiency between liquefied petroleum gas (LPG) and electric hot air dryer: case study of dried pork slice. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2174603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Affiliation(s)
- Penpark Sirimark
- Department of Science and Mathematics, Rajamangala University of Technology Isan Surin Campus, Surin, Thailand
| | - Sanchai Yotmanee
- Faculty of Science and Technology, Phuket Rajabhat University, Phuket, Thailand
| | - Wasinee Pradubsri
- Department of Science and Mathematics, Rajamangala University of Technology Isan Surin Campus, Surin, Thailand
| | - Praphanpong Somsila
- Department of Mechanical Engineering, Rajamangala University of Technology Isan Surin Campus, Surin, Thailand
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2
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Wang Y, Zhang H, Li K, Luo R, Wang S, Chen F, Sun Y. Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting. Food Res Int 2023; 172:113146. [PMID: 37689908 DOI: 10.1016/j.foodres.2023.113146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 09/11/2023]
Abstract
The effects of roasting times (0, 2, 4, 6, 8, 10, 12, and 14 min) on the dynamic changes of the water distribution and key aroma compounds in roasted chicken during the electric roasting process were studied. In total, 36 volatile compounds were further determined by GC-MS and 11 compounds, including 1-octen-3-ol, 1-heptanol, hexanal, decanal, (E)-2-octenal, acetic acid hexyl ester, nonanal, 2-pentylfuran, heptanal, (E, E)-2,4-decadienal and octanal, were confirmed as key aroma compounds. The relaxation time of T22 and T23 was increased first and then decreased, while the M22 and M23 in roasted chicken were decreased and increased with increasing roasting time, respectively. The fluidity of the water in the chicken during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. In addition, the L*, a*, b*, M23 and all amino acids were positively correlated with all the key aroma compounds, while T22, M22 and moisture content were negatively correlated with all the key aroma compounds.
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Affiliation(s)
- Yongrui Wang
- College of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Heyu Zhang
- College of Agriculture, Ningxia University, Yinchuan 750021, China
| | - KenKen Li
- College of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Ruiming Luo
- College of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Songlei Wang
- College of Food and Wine, Ningxia University, Yinchuan 750021, China.
| | - Fang Chen
- School of Primary Education, Chongqing Normal University, Chongqing 400700, China
| | - Ye Sun
- Quality Control Office, General Hospital of Ningxia Medical University, Yinchuan 750004, China
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3
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Ma H, Chen W, Lv M, Qi X, Ruan Q, Pan C, Guo A. The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid. Food Chem 2023; 418:135957. [PMID: 36989649 DOI: 10.1016/j.foodchem.2023.135957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/22/2023] [Accepted: 03/13/2023] [Indexed: 03/29/2023]
Abstract
The inhibitory effect of ultraviolet-gallic acid (UV-GA) on carbonyl valence and intermediates and precursors of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) was investigated to futher clarify the inhibitory mechanism for safety control the quality of oil-fried squid. Ultraviolet C-treated gallic acid (UVC-GA) and ultraviolet B-treated gallic acid (UVB-GA) were produced by ultraviolet 225 nm of band C and 300 nm of band B, respectively. The MeIQx contents in oil-fried squid were significantly higher, and UVC-GA and UVB-GA could significantly inhibit the MeIQx formation and the formation rates of carbonyl valence and precursors (threonine (Thr), creatinine, and glucose). The UVB-GA inhibited formaldehyde formation, while UVC-GA significantly reduced the formaldehyde, acetaldehyde, and 2,5-dimethyl pyrazine contents. In conculsion, UV-GA reduced carbonyl produced from the lipid oxidation to further weaken the catalysis of carbonyl, rendering the MeIQx precursor degrading into the intermediates during Strecker degradation. Thus, the MeIQx formation was inhibited.
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4
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Okpala COR, Juchniewicz S, Leicht K, Korzeniowska M, Guiné RPF. Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes. PeerJ 2023; 11:e15116. [PMID: 36945361 PMCID: PMC10024902 DOI: 10.7717/peerj.15116] [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: 11/10/2022] [Accepted: 03/02/2023] [Indexed: 03/18/2023] Open
Abstract
Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2'-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.
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Affiliation(s)
- Charles Odilichukwu R. Okpala
- UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, Georgia, United States
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Szymon Juchniewicz
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Raquel P. F. Guiné
- Centre for Natural Resources, Environment and Society (CERNAS-IPV), Polytechnic Institute of Viseu, Viseu, Portugal
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5
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Choi HW, Lee YY, Ryoo C, Yoon HI, Hahn J, Choi YJ. Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein. J Food Sci 2022; 87:5340-5348. [DOI: 10.1111/1750-3841.16367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 09/19/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022]
Affiliation(s)
- Hyun Woo Choi
- Department of Agricultural BiotechnologySeoul National University SeoulRepublic of Korea
| | - You Young Lee
- Department of Agricultural BiotechnologySeoul National University SeoulRepublic of Korea
| | - Chaerin Ryoo
- Department of Agricultural BiotechnologySeoul National University SeoulRepublic of Korea
| | - Hong Il Yoon
- Department of Agricultural BiotechnologySeoul National University SeoulRepublic of Korea
| | - Jungwoo Hahn
- K‐BIO KIURI CenterSeoul National UniversitySeoulRepublic of Korea
| | - Young Jin Choi
- Department of Agricultural BiotechnologySeoul National University SeoulRepublic of Korea
- Center for Food and BioconvergenceSeoul National University SeoulRepublic of Korea
- Research Institute of Agriculture and Life SciencesSeoul National University SeoulRepublic of Korea
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6
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Gil M, Rudy M, Stanisławczyk R, Duma-Kocan P. Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat. Molecules 2022; 27:7307. [PMID: 36364132 PMCID: PMC9655509 DOI: 10.3390/molecules27217307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 03/06/2024] Open
Abstract
Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability.
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Affiliation(s)
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland
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7
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Wang YR, Luo RM, Wang SL. Water distribution and key aroma compounds in the process of beef roasting. Front Nutr 2022; 9:978622. [PMID: 36176641 PMCID: PMC9513519 DOI: 10.3389/fnut.2022.978622] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Accepted: 08/16/2022] [Indexed: 01/28/2023] Open
Abstract
The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the L* value increased considerably before peaking and then decreased. On average, a* values decreased significantly first and then kept stable, while b* values increased first and then decreased. A total of 47 odorants were identified in all samples, including 14 alcohols, 18 aldehydes, 6 ketones, 1 ester, 3 acids, 4 heterocyclic compounds, and 1 other compound. Among them, 11 key aroma compounds were selected and aldehydes and alcohols predominantly contributed to the key aroma compounds. The fluidity of the water in the beef during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. The correlation analysis showed that water content and L* were negatively correlated with key aroma compounds of the samples, while M21 was positively correlated with key aroma compounds.
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Affiliation(s)
- Yong-Rui Wang
- College of Agriculture, Ningxia University, Yinchuan, China
| | - Rui-Ming Luo
- College of Food and Wine, Ningxia University, Yinchuan, China
| | - Song-Lei Wang
- College of Food and Wine, Ningxia University, Yinchuan, China
- *Correspondence: Song-Lei Wang
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8
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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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9
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Color changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03821-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe kinetics of heat-induced color changes in beef meat was determined and implemented in a numerical model for double-sided pan cooking of steak. The CIELab color space was used to obtain the lightness (coordinate $$L^*$$
L
∗
) and the reddish tone (coordinate $$a^*$$
a
∗
) of the cooked meat. $$L^*$$
L
∗
was the CIELab coordinate that contributed the most to the change in the absolute color. Two response surfaces were found to describe the evolution with time and temperature of both color coordinates, $$L^*$$
L
∗
and $$a^*$$
a
∗
. The model results were successfully verified with experimental data of the two coordinates along the thickness of the meat for three degrees of cooking. The Root-Mean-Squared Errors (RMSE) for coordinate $$L^*$$
L
∗
were 5.17 (very rare), 2.02 (medium rare) and 3.83 (done), and for coordinate $$a^*$$
a
∗
1.44 (very rare), 1.26 (medium rare) and 0.89 (done). The applicability of the model for practical cooking purposes was illustrated by determining the optimum turn over time to achieve a similar color profile on both sides of the meat. The turn over time depended on the desired degrees of cooking, and were comprised between one-half and two-thirds of the final cooking time, increasing from very rare cooking degree to done cooking degree.
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10
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Olalekan Adeyeye SA, Ashaolu TJ. Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review. J Food Prot 2021; 84:1868-1877. [PMID: 33956955 DOI: 10.4315/jfp-20-471] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 05/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This review provides an assessment of heterocyclic amine (HCA) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature, cooking time, fat contents, and presence of HCA precursors such as water, lipids, and marinades. Additional factors that could affect HCA formation are pH, meat type, and ingredients added during cooking such as antioxidants, amino acids, ions, fat, and sugars, which promote production of HCAs. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino-3-methylimidazo-[4,5-f]quinoline, and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline are HCAs of importance because of their link to cancer in humans. More than 25 HCAs have been identified in processed foods. Of these, nine HCAs are possible human carcinogens (group 2B) and one is a probable human carcinogen (group 2A). To mitigate HCA generation during heat processing, various techniques have been used, including recipe variations, adjustments of thermal processing conditions, addition of flavorings, pretreatments such as microwave heating, and addition of naturally occurring and artificial antioxidants. HIGHLIGHTS
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Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science & Technology Development and Faculty of Environment and Labor Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Tolulope Joshua Ashaolu
- Institute of Research and Development and Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang 550000, Vietnam
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11
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Bedane TF, Pedrós-Garrido S, Quinn G, Lyng JG. The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef. Meat Sci 2021; 179:108550. [PMID: 33991822 DOI: 10.1016/j.meatsci.2021.108550] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/23/2021] [Accepted: 05/06/2021] [Indexed: 11/28/2022]
Abstract
The purpose of this study was to investigate the effects of e-Cooker® and moderate electric field (MEF) cooking on physical and chemical changes occurring during the cooking of meat. Beef muscle samples (38.86 ± 0.08 g) were cooked in saline solution (0.5% w/w NaCl) to a target temperature of 72 °C, followed by a 2 min holding time. The experimental results revealed that e-Cooker® and MEF significantly reduced the come-up time required to achieve a target temperature of 72 °C to 1.16 ± 0.02 min and 0.86 ± 0.02 min, respectively compared to 14.12 ± 0.55 min in conventional cooking. The colour and instrumental texture of cooked meat by e-Cooker® and MEF systems were not significantly different (P > 0.05) from conventionally cooked ones. Overall, the results obtained demonstrated that e-Cooker® and MEF can be used to cook meat in a shorter time and reasonably low energy input while producing a product which is comparable in quality to conventionally cooked meat.
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Affiliation(s)
- Tesfaye F Bedane
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | | | - Geraldine Quinn
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - James G Lyng
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
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12
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Acosta EV, Ospina-E JC, Muñoz DA, Alvarez H. Towards a phenomenological based model for predicting the hardness of a processed meat product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:701-709. [PMID: 33568864 PMCID: PMC7847885 DOI: 10.1007/s13197-020-04584-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/04/2019] [Accepted: 06/12/2020] [Indexed: 10/23/2022]
Abstract
This study aims to build a model for predicting the hardness of meat products by considering their protein fractions and protein structural changes during production. Protein solubility is considered an indicator of protein structural changes. The obtained model results show that structural changes of sarcoplasmic and myofibrillar proteins occur during production. The gelling capacity is formed by the effect of the three protein fractions, namely myofibrillar, sarcoplasmic and stromal. The obtained model allows the prediction of the hardness of meat products based on their protein fraction contents with error below 5%, thus reaching a significant adjustment between real process data and the simulated model.
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Affiliation(s)
- Elly V. Acosta
- Industria de Alimentos Zenú S.A.S., Centro de Investigación y Desarrollo Cárnico CI+D, Cra 64C, 104-03 Medellín, Colombia
| | - Juan C. Ospina-E
- Industria de Alimentos Zenú S.A.S., Centro de Investigación y Desarrollo Cárnico CI+D, Cra 64C, 104-03 Medellín, Colombia
| | - Diego A. Muñoz
- ÓPTIMO, Optimización Matemática de Procesos ÓPTIMO, Centro de Ciencia Básica, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellín, Colombia
| | - Hernan Alvarez
- KALMAN, Grupo de investigación en Procesos Dinámicos, Universidad Nacional de Colombia-Sede Medellín, Cra 80, 65-223, Medellín, Colombia
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13
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Chang H, Zhou C, He J, Pan D, Wang Y, Zhang X, Cao J. Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing. Poult Sci 2020; 100:100937. [PMID: 33652531 PMCID: PMC7936203 DOI: 10.1016/j.psj.2020.12.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 12/05/2020] [Accepted: 12/15/2020] [Indexed: 11/27/2022] Open
Abstract
The desired color is a key indicator for consumer acceptability of Chinese sugar-smoked chicken. To investigate the formation of color attributes of Chinese sugar-smoked chicken during processing, color values, structural characteristics, and components of brown pigment were evaluated in 2 groups, which were defined as brown skin (BS) and normal skin (NS) of Chinese sugar-smoked chicken based on their color values. Compared with the NS samples, the BS samples showed significantly lower values of lightness, redness, and yellowness and higher content of malondialdehyde and 5-hydroxymethylfurfural. UV-visible and Fourier-transform infrared spectra suggested that the structure of brown pigment was similar to melanin. The brown pigment consisted of multiple chemical components including the polymer of fructose and glucose, and derivatives produced by lipid oxidation, which were identified by HPLC-tandem mass spectrometry. The polymer content of glucose and fructose, which was demonstrated as sucrose by HPLC analysis, was higher in the BS group than in the NS group. Our results indicated that the higher content of the polymer of glucose and fructose was mainly responsible for the brown color of Chinese sugar-smoked chicken.
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Affiliation(s)
- Hong Chang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Ying Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Xin Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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14
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Klupsaite D, Zavistanaviciute P, Sakiene V, Lele V, Mozuriene E, Klementaviciute J, Sidlauskiene S, Buckiuniene V, Tolpeznikaite E, Ruibys R, Bartkiene E. Evaluation of the use of lactic acid bacteria and
Thymus vulgaris
essential oil on Suffolk and Ile de France lamb breed (
MuscuIus gluteus
) quality parameters. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14679] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Dovile Klupsaite
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vytaute Sakiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Erika Mozuriene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences Agriculture Academy Vytautas Magnus University K. Donelaicio str. 58LT‐44244Kaunas Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
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15
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Gómez I, Ibañez FC, Beriain MJ. Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1666869] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Inmaculada Gómez
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, Spain
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, Spain
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16
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Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking. Food Chem Toxicol 2019; 129:138-143. [PMID: 31034934 DOI: 10.1016/j.fct.2019.04.043] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 04/20/2019] [Accepted: 04/23/2019] [Indexed: 02/08/2023]
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18
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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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19
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20
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Kondjoyan A, Portanguen S, Duchène C, Mirade P, Gandemer G. Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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21
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Wang J, Zhang M, Fan K, Yang CH, Fang Z. Effects of reheating methods on the product quality of Hongsu chicken dish. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13823] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jingyu Wang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology; Jiangnan University; Wuxi China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi China
| | - Chao-hui Yang
- Yangzhou Yechun Food Production & Distribution Co.; Yangzhou China
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences; The University of Melbourne; Parkville Victoria Australia
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22
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Njoumi S, Bellagha S, Icard-Vernière C, Picq C, Amiot MJ, Mouquet-Rivier C. Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat. Food Res Int 2018; 105:233-240. [DOI: 10.1016/j.foodres.2017.11.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 11/08/2017] [Accepted: 11/19/2017] [Indexed: 12/28/2022]
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23
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Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New, Rapid and Economic Analysis Method. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0990-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Viandes crues, viandes cuites : quels effets de la cuisson sur la composition en nutriments des viandes ? CAHIERS DE NUTRITION ET DE DIETETIQUE 2017. [DOI: 10.1016/j.cnd.2017.01.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Kondjoyan A, Chevolleau S, Portanguen S, Molina J, Ikonic P, Clerjon S, Debrauwer L. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. Food Chem 2016; 213:641-646. [DOI: 10.1016/j.foodchem.2016.06.118] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 06/15/2016] [Accepted: 06/30/2016] [Indexed: 10/21/2022]
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26
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Yancey JWS, Apple JK, Wharton MD. Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks. J Anim Sci 2016; 94:4434-4446. [DOI: 10.2527/jas.2016-0651] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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27
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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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28
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Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. Meat Sci 2016; 114:46-53. [DOI: 10.1016/j.meatsci.2015.12.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Revised: 11/04/2015] [Accepted: 12/14/2015] [Indexed: 11/22/2022]
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29
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Gibis M. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Compr Rev Food Sci Food Saf 2016; 15:269-302. [PMID: 33371602 DOI: 10.1111/1541-4337.12186] [Citation(s) in RCA: 217] [Impact Index Per Article: 27.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 11/29/2015] [Accepted: 12/01/2015] [Indexed: 12/29/2022]
Abstract
Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300 °C) and pyrolytic HAAs (>300 °C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.
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Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
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Rincon AM, Singh RK, Stelzleni AM. Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a Radio Frequency oven. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Szterk A. Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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32
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Bombrun L, Gatellier P, Portanguen S, Kondjoyan A. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models. Meat Sci 2015; 99:113-22. [DOI: 10.1016/j.meatsci.2014.07.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 07/23/2014] [Accepted: 07/30/2014] [Indexed: 11/28/2022]
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33
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Hughes JM, Oiseth SK, Purslow PP, Warner RD. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 2014; 98:520-32. [PMID: 25034451 DOI: 10.1016/j.meatsci.2014.05.022] [Citation(s) in RCA: 371] [Impact Index Per Article: 37.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2014] [Revised: 05/25/2014] [Accepted: 05/29/2014] [Indexed: 12/17/2022]
Abstract
The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants of visual and sensory appeal. Although there are many factors which influence these quality traits, the end-results of their influence is often through key changes to the structure of muscle proteins and their spatial arrangement. Water acts as a plasticiser of muscle proteins and water is lost from the myofibrillar lattice structure as a result of protein denaturation and consequent reductions in the muscle fibre volume with increasing cooking temperature. Changes in the myofilament lattice arrangement also impact the light scattering properties and the perceived paleness of the meat. Causes of variation in the quality traits of raw meat do not generally correspond to variations in cooked meat and the differences observed between the raw muscle and cooked or further processed meat are discussed. The review will also identify the gaps in our knowledge and where further investigation would beneficial.
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Affiliation(s)
- J M Hughes
- CSIRO Animal Food And Health Sciences, 39 Kessels Rd, Coopers Plains, Qld 4108, Australia
| | - S K Oiseth
- CSIRO Animal Food and Health Sciences, 671 Sneydes Rd Werribee, Vic 3030, Australia
| | - P P Purslow
- Departamento de Technologia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad Nacional Del Centro de La Província de Buenos Aires, Tandil, B7000 Bs. As., Argentina
| | - R D Warner
- Department of Veterinary and Agricultural Science, The University of Melbourne, Parkville, Vic 3010, Australia.
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Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1321-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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