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Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality. Sci Rep 2020; 10:19910. [PMID: 33199806 PMCID: PMC7669837 DOI: 10.1038/s41598-020-76931-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 10/23/2020] [Indexed: 12/04/2022] Open
Abstract
Physicochemical and microbiological properties of pork chops sprayed with Neutral Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork chops were randomly allocated into three groups and were artificially contaminated with an inoculum of 106 CFU/mL of Listeria monocytogenes. Each group was treated with either NEW (58 ppm), NaClO (35 ppm), or saline solution (SS). Subsequently, recovered bacteria were plated on TSA petri dishes and the reduction percentage of Listeria monocytogenes was calculated 24 h and 8 days after treatment. Physicochemical analysis [pH, content of lactic acid, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVBN)] were performed to evaluate the effect of all solutions used on pork meat kept at 4 °C for 19 days. In vitro NEW reduced L. monocytogenes titers by > 99.98% and 80.19% and 90.35% in artificially contaminated pork 24 h and 8 days after NEW treatment, respectively. Compared to the SS treatment, NEW and NaClO solutions caused a 0.67 Log UFC/g and 0.65 Log UFC/g reduction respectively. After eight days post-treatment, NEW and NaClO bacterial titers were below the SS treatment. NEW caused little color change in treated meat. It helped to reduce the formation of lactic acid and TVB-N when pork chops are kept at 4 °C for 19 days. Therefore, NEW could be considered as a new alternative to sanitize and preserve pork meat.
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Gonzalez-Gonzalez L, Alarcon-Rojo AD, Carrillo-Lopez LM, Garcia-Galicia IA, Huerta-Jimenez M, Paniwnyk L. Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis. Meat Sci 2019; 160:107963. [PMID: 31693966 DOI: 10.1016/j.meatsci.2019.107963] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 10/05/2019] [Accepted: 10/05/2019] [Indexed: 10/25/2022]
Abstract
Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm2 for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU improved water holding capacity (WHC) of l.lumborum and infraspinatus only after aging. Whereas, the WHC of cleidooccipitalis increased immediately after sonication. The total collagen of HIU treated samples was significantly lower compared to the untreated samples. Ultrasonication for 80 min was the most effective for infraspinatus and cleidooccipitalis. Toughness decreased with HIU, iii nfraspinatus and l.lumborum tenderized more than cleidooccipitalis. HIU application and 7 d aging is an excellent combined treatment to improve tenderness of the three muscles. Infraspinatus was the most tender meat. HIU could help industry to improve the quality of beef as it helps in tenderization and accelerates maduration particularly of l.lumborum.
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Affiliation(s)
- Leopolda Gonzalez-Gonzalez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - Alma D Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - Luis M Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico.
| | - Ivan A Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico.
| | - Larysa Paniwnyk
- Coventry University, Sonochemistry Applied Research Centre, Faculty of Health and Life Sciences, Priory Street, Coventry CV1 5FB, UK.
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Maughan C, Tansawat R, Cornforth D, Ward R, Martini S. Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle. Meat Sci 2012; 90:116-21. [DOI: 10.1016/j.meatsci.2011.06.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2010] [Revised: 02/07/2011] [Accepted: 06/03/2011] [Indexed: 11/15/2022]
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Jiang T, Busboom J, Nelson M, O'Fallon J, Ringkob T, Rogers-Klette K, Joos D, Piper K. The influence of forage diets and aging on beef palatability. Meat Sci 2010; 86:642-50. [DOI: 10.1016/j.meatsci.2010.05.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2010] [Revised: 05/07/2010] [Accepted: 05/14/2010] [Indexed: 11/26/2022]
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Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend. Meat Sci 2008; 80:1055-60. [DOI: 10.1016/j.meatsci.2008.04.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2008] [Revised: 04/17/2008] [Accepted: 04/24/2008] [Indexed: 11/15/2022]
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