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Nauman K, Jaspal MH, Asghar B, Manzoor A, Akhtar KH, Ali U, Ali S, Nasir J, Sohaib M, Badar IH. Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets. Food Sci Anim Resour 2022; 42:153-174. [PMID: 35028581 PMCID: PMC8728502 DOI: 10.5851/kosfa.2021.e71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/01/2021] [Accepted: 12/08/2021] [Indexed: 11/06/2022] Open
Abstract
This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O2, 40% CO2, 60% N2, and MAP-2: 20% O2, 40% CO2, 40% N2. The microbiological and biochemical analyses were performed for the total viable count, coliform count, Pseudomonas count, Salmonella count, total volatile basic nitrogen (TVB-N), pH, cooking loss, color, lipid oxidation, tenderness, and sensory analysis. The data were analysed through two-way ANOVA by Minitab (Minitab 17.3.1). Meat treated with understudy MAP compositions and vacuum packaging reduced total viable count, Pseudomonas count, and total coliform count than control (p<0.05). TVB-N remained below the recommended limit throughout storage except aerobic packaging (p<0.05). Cooking loss (%) was lowered and showed non-significant results (p>0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p<0.05) visual scores. Whilst MAP-1 showed higher (p<0.05) L* values and overall acceptability. Sample packaged under aerobic packaging showed significant (p<0.05) results for b* and thiobarbituric acid reactive substances (TBARS). Meat stored in aerobic packaging showed higher (p<0.05) shear force values. The outcome of this trial may help to promote the application of understudy MAP compositions and rapid detection of microbes by biochemical analysis under local conditions.
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Affiliation(s)
- Kashif Nauman
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Muhammad Hayat Jaspal
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Bilal Asghar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Adeel Manzoor
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Kumayl Hassan Akhtar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Usman Ali
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Sher Ali
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Jamal Nasir
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human
Nutrition/Faculty of Bio-Sciences, University of Veterinary and Animal
Sciences, Lahore 54000, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
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Hong SI, Cho Y, Rhim JW. Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality. MEMBRANES 2021; 11:750. [PMID: 34677516 PMCID: PMC8538384 DOI: 10.3390/membranes11100750] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 12/05/2022]
Abstract
Fresh beef loin was packaged with 0-2% silver nanoparticles (AgNPs) incorporated agar films to investigate the effect of antimicrobial packaging on meat quality changes in terms of microbiological and physicochemical properties. Raw beef cuts were directly inoculated with Listeria monocytogenes and Escherichia coli O157:H7 and stored in the air-sealed packages combined with the agar films at 5 °C for 15 days. Beef samples showed low susceptibility to the agar/AgNP composite films, resulting in about one log reduction of the inoculated pathogenic bacteria in viable cell count during storage. However, the composite films could partly prevent beef samples from directly contacting oxygen, maintaining the meat color and retarding oxidative rancidity. Experimental results suggested that the AgNP-incorporated agar films can potentially be applied in packaged raw meats as an active food packaging material to inhibit microbial and physicochemical quality deterioration during distribution and sale.
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Affiliation(s)
- Seok-In Hong
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Korea;
| | - Youngjin Cho
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Korea;
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea;
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Cooked color of precooked ground beef patties manufactured with mature bull trimmings. Meat Sci 2018; 148:41-49. [PMID: 30308333 DOI: 10.1016/j.meatsci.2018.09.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 09/04/2018] [Accepted: 09/30/2018] [Indexed: 11/23/2022]
Abstract
Lean (80%) ground beef was formulated with 0, 25, 50, 75, or 100% mature bull trimmings, formed into patties, cooked to 71 °C in an air-impingement oven, and stored at -20 °C until reheating to 71 °C either in a microwave oven or on a gas-fired chargrill. Instrumental color of raw patties was not (P ≥ .080) affected by levels of bull trim. After initial cooking, internal cooked redness values were not affected (P ≥ .202) by the proportion of bull trim; however, the internal reheated patty redness increased (greater a* values and lesser HA; P ≤ .001) with increasing proportions of bull trimmings. Formulating ground beef with high levels (>50%) of mature, bull trimmings had minimal effects on raw ground beef color, but patties formulated with the highest proportions of bull trimmings appeared undercooked even after cooking twice to 71 °C.
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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.
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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.
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Lucherk LW, O'Quinn TG, Legako JF, Rathmann RJ, Brooks JC, Miller MF. Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings1,2. J Anim Sci 2017; 95:2421-2437. [DOI: 10.2527/jas.2016.0930] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Chail A, Legako JF, Pitcher LR, Ward RE, Martini S, MacAdam JW. Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets. J Anim Sci 2017; 95:1553-1564. [PMID: 28464115 DOI: 10.2527/jas.2016.1150] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to assess the impact of cattle finishing diet and muscle type on meat quality. Consumer sensory response, proximate composition, Warner-Bratzler shear force (WBSF), fatty acid composition, and volatile compounds were assessed from the gluteus medius (GM) and triceps brachii (TB) muscles of cattle ( = 6 per diet) which were grain-finished (USUGrain) on conventional feedlot or 2 forage diets, a perennial legume, birdsfoot trefoil-finished (USUBFT; ), and grass-finished (USUGrass; ). Diet had an interacting effect with muscle for all sensory attributes ( ≤ 0.002), except aroma and flavor ( ≥ 0.078). In forage-finished beef, tenderness, fattiness, overall liking, and WBSF tenderness of GM was greater ( < 0.05) than TB, whereas for USUGrain, the tenderness, fattiness, overall liking, and WBSF tenderness of both muscles were similar ( > 0.05) but the juiciness of TB was more liked than USUGrain GM ( < 0.05). The juiciness of forage-finished beef did not differ ( > 0.05) between GM and TB. Lower ( < 0.05) intramuscular fat (IMF) percent was determined for USUGrass beef in comparison with USUGrain beef. The IMF percent of USUBFT beef was similar ( > 0.05) to both USUGrass and USUGrain beef. However, IMF percent was not impacted by muscle type ( = 0.092). The ratio of -6:-3 fatty acids was affected by muscle dependent on diet ( = 0.016). The ratio of -6:-3 fatty acids was affected by the interaction of muscle × diet ( = 0.016). Between forage diets (USUGrass and USUBFT), -6:-3 ratios were similar ( > 0.05) between GM and TB, whereas within USUGrain, the GM was greater ( < 0.05) than the TB. Cumulative MUFA was greater ( < 0.05) in USUGrain compared with both USUGrass and USUBFT, which were similar ( > 0.05). Strecker aldehydes, ketones, pyrazines, and methional were affected ( ≤ 0.036) by muscle and found to have a greater concentration in GM compared with TB. Overall, consumers determined that USUGrain GM and TB had similar ( > 0.05) quality ratings. However, within forage-finished beef, the GM was perceived more frequently ( < 0.05) to be of premium quality and the forage-finished TB was more frequently ( < 0.05) rated as having unsatisfactory quality. These findings were in agreement with ratings of tenderness and overall liking. Therefore, in the context of our consumer group grilled GM and TB steaks, grain-finished beef provided more uniform quality and eating experience compared with forage-finished beef.
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Van Rooyen LA, Allen P, O'Connor DI. The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An overview. Meat Sci 2017; 132:179-188. [PMID: 28465017 DOI: 10.1016/j.meatsci.2017.03.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 03/16/2017] [Accepted: 03/16/2017] [Indexed: 11/28/2022]
Abstract
Carbon monoxide (CO) has many value-added benefits in meat packaging due to its colour stabilising effects and enhancement of meat quality attributes. The regulation of CO within meat packaging varies worldwide and remains a topical and controversial issue. CO is prohibited in the EU for use in meat packaging mainly due to fears it may mask spoilage therefore misleading consumers. The issue of consumer acceptance of CO was not considered. This article reviews the most pertinent literature to assess if the problems associated with the prohibition have been addressed. Applying CO pretreatments prior to vacuum packaging enhances colour while allowing discolouration to occur by the use-by-date, thereby addressing concerns about safety. Recent work showing European consumer acceptance of CO in meat packaging demonstrates its future potential within the EU. The information provided may support framing future policies intended to assure consumer protection, safety, choice and interest. Re-evaluation of permitting CO as a packaging gas within the EU may be warranted.
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Affiliation(s)
- Lauren Anne Van Rooyen
- Teagasc Food Research Centre, Food Quality and Sensory Department, Ashtown, Dublin 15, Ireland; School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
| | - Paul Allen
- Teagasc Food Research Centre, Food Quality and Sensory Department, Ashtown, Dublin 15, Ireland
| | - David I O'Connor
- School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
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Van Rooyen LA, Allen P, Crawley SM, O'Connor DI. The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks. Meat Sci 2017; 129:74-80. [PMID: 28259075 DOI: 10.1016/j.meatsci.2017.02.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 01/31/2017] [Accepted: 02/17/2017] [Indexed: 10/20/2022]
Abstract
The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus thoracis et lumborum, LTL) on quality attributes, primarily colour stability was investigated. The aim was to determine the optimum pretreatment that would induce the desirable red colour, while allowing discoloration to occur by the end of a 28-day display period (2°C), so as to not mask spoilage. A range of pretreatment exposure times (1, 3, 5, 7, 9, 15 and 24h) were applied to steaks using a gas mixture of 5% CO, 60% CO2 and 35% N2. The 5h CO pretreatment exposure time achieved the desirable colour and discoloration reached unacceptable levels (a*=12, C*=16) by the use-by date (28days), thus ensuring consumers' of a reliable visual indication of freshness and addressing concerns about safety. The 5% CO pretreatment had no negative effect on microbiological safety, lipid oxidation, cooking loss and WBSF measurements at the end of storage (P>0.05).
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Affiliation(s)
- Lauren Anne Van Rooyen
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
| | - Paul Allen
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Sarah M Crawley
- School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
| | - David I O'Connor
- School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
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9
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Djimsa BA, Abraham A, Mafi GG, VanOverbeke DL, Ramanathan R. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef. J Food Sci 2017; 82:304-313. [PMID: 28099768 DOI: 10.1111/1750-3841.13606] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 11/28/2016] [Accepted: 12/04/2016] [Indexed: 11/27/2022]
Abstract
Premature browning is a condition wherein ground beef exhibits a well-done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear. The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH-dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in-vitro. Beef patties (lean: fat = 85:15) were packaged in high-oxygen modified atmosphere (HiOX-MAP) or vacuum (VP) and cooked to either 65 or 71 °C. Internal meat color and MRA of both raw and cooked patties were determined. Purified NADH-dependent reductase and LDH were used to determine the effects of pH and temperature on enzyme activity. MRA of cooked patties was temperature and packaging dependent (P < 0.05). Vacuum packaged patties cooked to 71 °C had greater (P < 0.05) MRA than HiOX-MAP counterparts. Thermal stability of OxyMb, NADH-dependent reductase, and LDH were different and pH-dependent. LDH was able to generate NADH at 84 °C; whereas NADH-dependent reductase was least stable to heat. The results suggest that patties have MRA at cooking temperatures, which can influence cooked meat color.
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Affiliation(s)
| | - Anupam Abraham
- Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK, 74078, U.S.A
| | - Gretchen G Mafi
- Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK, 74078, U.S.A
| | | | - Ranjith Ramanathan
- Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK, 74078, U.S.A
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Sakowska A, Guzek D, Głąbska D, Wierzbicka A. Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks. Meat Sci 2016; 121:182-188. [DOI: 10.1016/j.meatsci.2016.06.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 05/25/2016] [Accepted: 06/13/2016] [Indexed: 10/21/2022]
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11
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Yang X, Woerner DR, McCullough KR, Hasty JD, Geornaras I, Smith GC, Sofos JN, Belk KE. An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage. J Anim Sci 2016; 94:4921-4929. [DOI: 10.2527/jas.2016-0509] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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12
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Suman SP, Nair MN, Joseph P, Hunt MC. Factors influencing internal color of cooked meats. Meat Sci 2016; 120:133-144. [DOI: 10.1016/j.meatsci.2016.04.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/25/2016] [Accepted: 04/06/2016] [Indexed: 01/06/2023]
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13
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Chail A, Legako JF, Pitcher LR, Griggs TC, Ward RE, Martini S, MacAdam JW. Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1. J Anim Sci 2016; 94:2184-97. [DOI: 10.2527/jas.2015-0241] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Boqvist S, Fernström LL, Alsanius BW, Lindqvist R. Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness. Int J Food Microbiol 2015; 215:109-16. [PMID: 26363767 DOI: 10.1016/j.ijfoodmicro.2015.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 06/26/2015] [Accepted: 08/29/2015] [Indexed: 11/28/2022]
Abstract
This study investigated the effect of premature browning (PMB) on the survival of Escherichia coli O157:H7 in beef hamburgers after cooking with respect to interior colour of the hamburger and recommendations to cook hamburgers to a core temperature of 71 °C. Assessment of doneness by visual inspection or measurement of internal temperature was compared in terms of survival and the increased relative risk of illness due to PMB was estimated. At the last consume-by-day, hamburgers made from minced meat packaged in 80/20 O2/CO2 (MAP hamburger) and from meat minced at retail packaged in atmospheric condition (control hamburger) were inoculated with a gfp-tagged strain of E. coli O157:H7 (E. coli O157:H7gfp+). Hamburgers were cooked for different times during assessment of the core temperature every 30s and cut in halves after cooking. Doneness was evaluated based on visual judgement of the internal colour using a score chart (C-score) from 'uncooked' (score 1) to 'tan with no evidence of pink' (score 5). An alternative five point score chart (TCC-score) including texture of the meat, clarity of meat juice and internal colour was also developed. Enumeration of viable E. coli O157:H7gfp+ in cooked hamburgers was based on fluorescent colonies recovered from plates. Results showed that MAP hamburgers developed PMB when compared with controls (P=0.0003) and that the shortest cooking time for the highest C-score was 6 and 11 min for MAP and control hamburgers, respectively. The mean temperature in the MAP hamburger was then 60.3 °C. The TCC-score reduced the difference between MAP and control hamburgers. It was also shown that the survival of E. coli O157:H7gfp+ was highest in MAP hamburgers. The predicted absolute risks for illness were highest for MAP hamburgers for all C-scores and the relative risk associated with PMB increased with doneness. For a C-score of 4 (slightly pink) the predicted relative risk for illness was 300 times higher for MAP hamburger than for controls. A variable pathogen reduction was observed when cooking hamburgers to temperatures of 70-76 °C (the 5th and 95th percentile range was around 3.3 log CFU). The lower reductions, at the 5th percentile, may, depending on initial contamination levels, not be enough to ensure sufficient and safe inactivation of E. coli O157:H7. Efforts to inform consumers about PMB in minced meat packaged in high oxygen packages (≥60% O2) are needed with the aim to make consumers use thermometers correctly or at least not determine doneness based only on meat colour.
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Affiliation(s)
- Sofia Boqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, P.O. Box 7028, SE-75007 Uppsala, Sweden.
| | - Lise-Lotte Fernström
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, P.O. Box 7028, SE-75007 Uppsala, Sweden.
| | - Beatrix W Alsanius
- Department of Biosystem and Technology, Swedish University of Agricultural Sciences, P.O. Box 103, SE-230 53 Alnarp, Sweden.
| | - Roland Lindqvist
- Division of Risk and Benefit Assessment, National Food Agency, SE-75126 Uppsala, Sweden; Department of Microbiology, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden.
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Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.06.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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16
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Evaluation of mortadella formulated with carbon monoxide-treated porcine blood. Meat Sci 2014; 97:164-73. [DOI: 10.1016/j.meatsci.2014.01.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 01/19/2014] [Accepted: 01/21/2014] [Indexed: 11/18/2022]
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17
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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers. Meat Sci 2014; 96:695-703. [DOI: 10.1016/j.meatsci.2013.09.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Revised: 09/04/2013] [Accepted: 09/07/2013] [Indexed: 01/08/2023]
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18
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Dai Y, Miao J, Yuan SZ, Liu Y, Li XM, Dai RT. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking. Meat Sci 2013; 93:898-905. [DOI: 10.1016/j.meatsci.2012.11.044] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 11/20/2012] [Accepted: 11/21/2012] [Indexed: 11/17/2022]
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19
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Ramanathan R, Mancini R, Dady G, Van Buiten C. Effects of succinate and pH on cooked beef color. Meat Sci 2013; 93:888-92. [DOI: 10.1016/j.meatsci.2012.12.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2012] [Revised: 11/19/2012] [Accepted: 12/03/2012] [Indexed: 11/17/2022]
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20
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Sørheim O, Høy M. Effects of food ingredients and oxygen exposure on premature browning in cooked beef. Meat Sci 2013; 93:105-10. [DOI: 10.1016/j.meatsci.2012.08.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 08/08/2012] [Accepted: 08/08/2012] [Indexed: 10/28/2022]
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21
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Abstract
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the variables that affect basic pigment chemistry are reasonably consistent between countries. Essential for maximizing meat color life is an understanding of the combined effects of two fundamental muscle traits, oxygen consumption and metmyoglobin reduction. In the antemortem sector of research, meat color is being related to genomic quantitative loci, numerous pre-harvest nutritional regimens, and housing and harvest environment. Our knowledge of postmortem chilling and pH effects, atmospheres used for packaging, antimicrobial interventions, and quality and safety of cooked color are now more clearly defined. The etiology of bone discoloration is now available. New color measurement methodology, especially digital imaging techniques, and improved modifications to existing methodology are now available. Nevertheless, unanswered questions regarding meat color remain. Meat scientists should continue to develop novel ways of improving muscle color and color stability while also focusing on the basic principles of myoglobin chemistry.
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Affiliation(s)
- R A Mancini
- Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA
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Mancini R, Ramanathan R, Suman S, Dady G, Joseph P. Effects of succinate on ground beef color and premature browning. Meat Sci 2011; 89:189-94. [DOI: 10.1016/j.meatsci.2011.04.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2010] [Revised: 03/02/2011] [Accepted: 04/18/2011] [Indexed: 11/28/2022]
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23
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Chitosan inhibits premature browning in ground beef. Meat Sci 2011; 88:512-6. [DOI: 10.1016/j.meatsci.2011.02.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2010] [Revised: 02/01/2011] [Accepted: 02/02/2011] [Indexed: 11/19/2022]
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24
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Wadhwani R, Cornforth DP, Murdia LK, Whittier D. Animal age, packaging and antioxidant treatment effects on sensory characteristics of beef Infraspinatus muscle. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02689.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Singh P, Wani AA, Saengerlaub S, Langowski HC. Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review. Crit Rev Food Sci Nutr 2011; 51:146-77. [DOI: 10.1080/10408390903531384] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Suman S, Mancini R, Joseph P, Ramanathan R, Konda M, Dady G, Yin S. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef. Meat Sci 2010; 86:994-8. [DOI: 10.1016/j.meatsci.2010.08.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2010] [Revised: 07/29/2010] [Accepted: 08/10/2010] [Indexed: 10/19/2022]
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Fontes P, Gomide L, Fontes E, Ramos E, Ramos A. Composition and color stability of carbon monoxide treated dried porcine blood. Meat Sci 2010; 85:472-80. [DOI: 10.1016/j.meatsci.2010.02.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2009] [Revised: 02/12/2010] [Accepted: 02/16/2010] [Indexed: 10/19/2022]
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Mancini R, Ramanathan R, Suman S, Konda M, Joseph P, Dady G, Naveena B, López-López I. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties. Meat Sci 2010; 85:339-46. [DOI: 10.1016/j.meatsci.2010.02.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2009] [Revised: 01/27/2010] [Accepted: 02/01/2010] [Indexed: 11/29/2022]
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D'AGATA MARIA, NUVOLONI ROBERTA, PEDONESE FRANCESCA, RUSSO CLAUDIA, D'ASCENZI CARLO, PREZIUSO GIOVANNA. EFFECT OF PACKAGING AND STORAGE TIME ON BEEF QUALITATIVE AND MICROBIAL TRAITS. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00301.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Suman S, Mancini R, Joseph P, Ramanathan R, Konda M, Dady G, Naveena B, López-López I. Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat Sci 2010; 84:329-33. [DOI: 10.1016/j.meatsci.2009.08.051] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2009] [Revised: 08/10/2009] [Accepted: 08/28/2009] [Indexed: 11/27/2022]
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Bórnez R, Linares M, Vergara H. Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: Effect of stunning method and modified atmosphere packaging. Meat Sci 2009; 83:383-9. [DOI: 10.1016/j.meatsci.2009.06.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2008] [Revised: 01/16/2009] [Accepted: 06/05/2009] [Indexed: 10/20/2022]
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Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks. Meat Sci 2009; 81:664-70. [DOI: 10.1016/j.meatsci.2008.11.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2008] [Revised: 10/28/2008] [Accepted: 11/08/2008] [Indexed: 11/21/2022]
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33
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 2008; 80:43-65. [DOI: 10.1016/j.meatsci.2008.05.028] [Citation(s) in RCA: 431] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Revised: 05/19/2008] [Accepted: 05/20/2008] [Indexed: 11/20/2022]
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Grobbel JP, Dikeman ME, Hunt MC, Milliken GA. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color1. J Anim Sci 2008; 86:1191-9. [DOI: 10.2527/jas.2007-0479] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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35
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Laury A, Sebranek JG. Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life. J Food Prot 2007; 70:937-42. [PMID: 17477264 DOI: 10.4315/0362-028x-70.4.937] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 40C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P < 0.05). Raw color of both products in MAP was redder than the OW patties (P < 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of pre-and postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P < 0.05).
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Affiliation(s)
- Angela Laury
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
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Suman SP, Mancini RA, Faustman C. Lipid-oxidation-induced carboxymyoglobin oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:9248-53. [PMID: 17117817 DOI: 10.1021/jf061959u] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
We evaluated the usefulness of the ratio A503/A581 as a browning index (BI) for estimating brown color formation in solutions containing oxymyoglobin (OxyMb) and carboxymyoglobin (COMb). In split-chamber cuvette analyses with different proportions of metmyoglobin (MetMb), COMb and OxyMb, BI was highly correlated (r = 0.93-0.94) with direct estimation of MetMb. Moreover, A503/A581 was not influenced by different COMb-OxyMb proportions. Second, we investigated 4-hydroxy-2-nonenal (HNE)-induced spectral changes in OxyMb and COMb solutions. At pH 7.4 and 37 degrees C, BI was greater in HNE-treated OxyMb and COMb samples than in aldehyde-free controls (P < 0.05). However, at pH 5.6 and 4 degrees C, HNE-induced browning was more pronounced in COMb than in OxyMb. These results indicated that COMb is susceptible to lipid-oxidation-induced browning in a pH- and temperature-dependent manner.
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Affiliation(s)
- Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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Sørheim O, Langsrud Ø, Cornforth D, Johannessen T, Slinde E, Berg P, Nesbakken T. Carbon Monoxide as a Colorant in Cooked or Fermented Sausages. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00183.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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King (née Turner) NJ, Whyte R. Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00029.x] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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