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The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102627] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants. Foods 2020; 9:foods9111587. [PMID: 33147731 PMCID: PMC7694041 DOI: 10.3390/foods9111587] [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: 10/12/2020] [Revised: 10/30/2020] [Accepted: 10/30/2020] [Indexed: 11/17/2022] Open
Abstract
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (p < 0.001), Warner–Bratzler shear force (WBSF) (p < 0.001), cooking loss (p < 0.05), and purge loss (p < 0.001). In addition, sarcomere length (p < 0.01), myofibrillar-fragmentation index (MFI) (p < 0.001), and color (L*, a*, b*) (p < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values.
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Chian FM, Kaur L, Astruc T, Vénien A, Stübler AS, Aganovic K, Loison O, Hodgkinson S, Boland M. Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure. Food Chem 2020; 343:128500. [PMID: 33221107 DOI: 10.1016/j.foodchem.2020.128500] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/26/2020] [Indexed: 11/17/2022]
Abstract
We studied the effect of shockwave processing and subsequent sous vide cooking on meat proteins (molecular size and thermal stability) and muscle structures (molecular, micro- and ultrastructure). Beef briskets were subjected to shockwave (11 kJ/pulse) and were sous vide-cooked at 60 °C for 12 h. Shockwave processing alone decreased the enthalpy and thermal denaturation temperature of the connective tissue proteins (second peak in the DSC thermogram, p < 0.05) compared to the control raw samples, while the protein gel electrophoresis profile remained unaffected. It led to disorganisation of the sarcomere structure and also modified the protein secondary structure. More severe muscle fibre coagulation and denaturation were observed in the shockwave-treated cooked meat compared to the cooked control. The results show that shockwave processing, with and without sous vide cooking, promotes structural changes in meat, and thus may have the potential to improve the organoleptic quality of the tough meat cuts.
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Affiliation(s)
- Feng Ming Chian
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
| | - Lovedeep Kaur
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
| | | | - Annie Vénien
- INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
| | - Anna-Sophie Stübler
- German Institute of Food Technologies DIL e.V., Prof.-von-Klitzing Str. 7, 49610 Quakenbrueck, Germany.
| | - Kemal Aganovic
- German Institute of Food Technologies DIL e.V., Prof.-von-Klitzing Str. 7, 49610 Quakenbrueck, Germany.
| | | | - Suzanne Hodgkinson
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
| | - Mike Boland
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
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Panea B, Albertí P, Ripoll G. Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress. Foods 2020; 9:E179. [PMID: 32059388 PMCID: PMC7074284 DOI: 10.3390/foods9020179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/07/2020] [Accepted: 02/08/2020] [Indexed: 11/21/2022] Open
Abstract
This study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure and marination were so high that the effect of packaging was almost undetectable. Independent of storage type, pressurized treatments presented higher values for both L* and hab than unpressurized treatments, and independent of pressure application, the increase in L* and hab with storage time was higher for marinated treatments than for unmarinated treatments. In unpressurized samples, marination provoked an increase in L*, a* and hab and a decrease in Cab*, whereas in pressurized samples, marination had no effect on color. Pressurized samples always showed higher values for shear stress (on average 71% higher) than unpressurized samples.
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Affiliation(s)
- Begoña Panea
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza) Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Pere Albertí
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
| | - Guillermo Ripoll
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza) Avda. Montañana, 930, 50059 Zaragoza, Spain
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Xu H, Zhang X, Wang X, Liu D. The effects of high pressure on the myofibrillar structure and meat quality of marinating Tan mutton. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13138] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hao Xu
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Xi‐Kang Zhang
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Xu Wang
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Dun‐Hua Liu
- School of AgricultureNingxia University Yinchuan People's Republic of China
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Zhao S, Li N, Li Z, He H, Zhao Y, Zhu M, Wang Z, Kang Z, Ma H. Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1625918] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Shengming Zhao
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Ningning Li
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Zhao Li
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Hongju He
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Yanyan Zhao
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Mingming Zhu
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Zhengrong Wang
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
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Coll-Brasas E, Arnau J, Gou P, Lorenzo J, García-Pérez J, Fulladosa E. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat Sci 2019; 152:127-133. [DOI: 10.1016/j.meatsci.2019.02.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 12/19/2018] [Accepted: 02/21/2019] [Indexed: 11/29/2022]
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Compr Rev Food Sci Food Saf 2018; 17:841-859. [PMID: 33350109 DOI: 10.1111/1541-4337.12356] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 12/25/2022]
Abstract
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch™ , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - James D Morton
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - Susan L Mason
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
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Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2017.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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