1
|
Samuelsson LM, Smolenski G, Boggs I, Choe J, Farouk MM, Brad Kim YH. Metabolomic and proteomic characterisation of aged and packaged lamb loins with different colour stability. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
2
|
Dowley A, Sweeney T, Conway E, Maher S, Rajauria G, Yadav S, Wilson J, Gabrielli W, O’Doherty JV. The Effects of Dietary Supplementation With Mushroom or Vitamin D2 Enriched Mushroom Powders on Finisher Pig Performance and Meat Quality. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
3
|
Özyürek FB, Karataş N, Tapan M, Var GB, Çakır M, Özer CO. The effects of light sources and packaging types on the storage stability of fresh lean and chuck beef meat during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fatma Beyza Özyürek
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Nuray Karataş
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Mehmet Tapan
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Ganime Beyzanur Var
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Merve Çakır
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Cem Okan Özer
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| |
Collapse
|
4
|
Grossi S, Rossi L, De Marco M, Sgoifo Rossi CA. The Effect of Different Sources of Selenium Supplementation on the Meat Quality Traits of Young Charolaise Bulls during the Finishing Phase. Antioxidants (Basel) 2021; 10:antiox10040596. [PMID: 33924364 PMCID: PMC8068956 DOI: 10.3390/antiox10040596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/08/2021] [Accepted: 04/09/2021] [Indexed: 02/07/2023] Open
Abstract
The aim of the study was to compare the effects of sodium selenite (SS), selenium yeast (SY), and hydroxy-selenomethionine (OH-SeMet) on the meat quality and selenium (Se) deposition of finishing beef cattle. Sixty-three bulls were distributed over 3 treatments and fed SS, SY, or OH-SeMet at 0.2 mg kg−1 dry matter (DM) for 60 d. None of the Se sources affected the growth performance or carcass characteristics. OH-SeMet showed a higher Se transfer to the meat than SS or SY (p < 0.01). SY and OH-SeMet reduced the shear force of the meat (p < 0.0001), improved pH (p < 0.001), and reduced the drip losses (p < 0.001) and the lipid oxidation of the meat (p < 0.001). During 8 d of storage, OH-SeMet showed higher levels of meat lightness (L*) and yellowness (b*) than SS (p < 0.001), while the SY meat showed a higher L* than SS, albeit only on d 6. OH-SeMet improved b*, compared to SS, and also compared to SY on days 4, 7, and 8 (p < 0.001). Supplementing beef with SY and OH-SeMet improved several meat quality parameters. OH-SeMet appears to be the most effective strategy to improve the Se content and color stability of beef cattle meat.
Collapse
Affiliation(s)
- Silvia Grossi
- Department of Animal Science and Food Safety, University of Milan, Via dell’Università 1, 26900 Lodi, Italy; (S.G.); (L.R.); (C.A.S.R.)
| | - Luciana Rossi
- Department of Animal Science and Food Safety, University of Milan, Via dell’Università 1, 26900 Lodi, Italy; (S.G.); (L.R.); (C.A.S.R.)
| | - Michele De Marco
- Adisseo France SAS, Immeuble Antony Parc II, 10 Place du Général de Gaulle, 92160 Antony, France
- Correspondence:
| | - Carlo Angelo Sgoifo Rossi
- Department of Animal Science and Food Safety, University of Milan, Via dell’Università 1, 26900 Lodi, Italy; (S.G.); (L.R.); (C.A.S.R.)
| |
Collapse
|
5
|
Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020; 40:863-880. [PMID: 33305273 PMCID: PMC7713766 DOI: 10.5851/kosfa.2020.e84] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/07/2022] Open
Abstract
Studies conducted in the past decade related to the use of natural antioxidants
in meat products revealed the prevalent use of plant-based antioxidative
materials added as powders, extracts, or dried or raw materials to meat
products. The amount of antioxidative materials varied from 7.8 ppm to
19.8%. Extracts and powders were used in small amounts (ppm to grams) and
large amounts (grams to >1%), respectively. Antioxidative
materials used in meat products are mainly composed of phenolic compounds and
flavonoids, which are able to inhibit lipid peroxidation of meat products,
thereby preserving meat quality. However, the main ingredients used in processed
meat products are the traditional additives, such as sodium erythorbate, sodium
hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This
difference could be attributed to changes in the sensory quality or
characteristics of meat products using natural antioxidants. Therefore, novel
research paradigms to develop meat products are needed, focusing on the
multifunctional aspects of natural antioxidants.
Collapse
Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| |
Collapse
|
6
|
Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1563651] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Bioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health. Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelian cherry juice (CCJ) as a functional additive in the production of beef burgers. Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view. In contrast, the CCJ was highly effective in retarding lipid oxidation in beef burgers during storage wherein even a dose of 0.5 g CCJ resulted in beneficial inhibition of oxidative changes and at the same time had no negative effect on the sensory characteristics of beef burgers. CCJ can be applied in the meat industry to develop novel products; however, future research is needed regarding its acidifying properties.
Collapse
|
7
|
Djenane D, Roncalés P. Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits. Foods 2018; 7:foods7020012. [PMID: 29360803 PMCID: PMC5848116 DOI: 10.3390/foods7020012] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/29/2017] [Accepted: 01/15/2018] [Indexed: 01/17/2023] Open
Abstract
Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges.
Collapse
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud Mammeri, P.O. Box 17, Tizi-Ouzou 15000, Algeria.
| | - Pedro Roncalés
- Laboratory of Meat and Fish Technology, Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| |
Collapse
|
8
|
Cózar A, Vergara H. Lamb burgers made with low and high value cuts: Effect of the spice added and the packaging method on shelf life. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1537303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Almudena Cózar
- Department of Science and Agroforestry Technology and Genetic, Higher Technical School of Agricultural Engineering and Forestry, University of Castilla-La Mancha, Albacete, Spain
- Regional Development Institute, Food Quality Section, University of Castilla-La Mancha, Albacete, Spain
| | - Herminia Vergara
- Department of Science and Agroforestry Technology and Genetic, Higher Technical School of Agricultural Engineering and Forestry, University of Castilla-La Mancha, Albacete, Spain
- Regional Development Institute, Food Quality Section, University of Castilla-La Mancha, Albacete, Spain
| |
Collapse
|
9
|
Kiokias S, Varzakas T. Innovative applications of food-related emulsions. Crit Rev Food Sci Nutr 2017; 57:3165-3172. [DOI: 10.1080/10408398.2015.1130017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- S. Kiokias
- Technological Educational Institute of Peloponnese, Deptartment of Food Technology, Kalamata, Hellas, Greece
| | - T. Varzakas
- Technological Educational Institute of Peloponnese, Deptartment of Food Technology, Kalamata, Hellas, Greece
| |
Collapse
|
10
|
Spanos D, Christensen M, Tørngren MA, Baron CP. Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphere. Meat Sci 2016; 113:154-61. [DOI: 10.1016/j.meatsci.2015.11.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2015] [Revised: 10/14/2015] [Accepted: 11/23/2015] [Indexed: 10/22/2022]
|
11
|
Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Deep Narayan Yadav
- Food Science and Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Tanbir Ahmad
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Kairam Narsaiah
- Agriculture Structure and Process Engineering, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| |
Collapse
|
12
|
Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. Meat Sci 2012; 92:667-74. [DOI: 10.1016/j.meatsci.2012.06.019] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2012] [Revised: 05/28/2012] [Accepted: 06/12/2012] [Indexed: 11/21/2022]
|
13
|
Boselli E, Cardenia V, Rodriguez-Estrada MT. Cholesterol photosensitized oxidation in muscle foods. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100352] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|