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Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Inventory of Commercial Cooking Activities and Emissions in a Typical Urban Area in Greece. ATMOSPHERE 2022. [DOI: 10.3390/atmos13050792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The pollutants emitted during meal preparation in restaurants deteriorate the air quality. Thus, it is an environmental issue that needs to be addressed, especially in areas where these activities are densely located. The purpose of this study is to examine the impact on air quality from commercial cooking activities by performing a qualitative and quantitative analysis of the related parameters. The area of interest is located in the southeastern Mediterranean (Greater Athens area in Greece). Due to the lack of the necessary activity information, a survey was conducted. Emissions from the fuel burnt during the cooking procedures were calculated and it was found that, overall, 940.1 tonnes are attributed to commercial cooking activities annually (generated by classical pollutants, heavy metals, particulates and polycyclic aromatic hydrocarbon emissions). Comparing the contribution of different sources to the pollutants emitted, it was found that commercial cooking is responsible for about 0.6%, 0.8% and 1.0% of the total CO, NOx and PM10 values. Cooking organic aerosol (COA) and volatile organic compound (VOC) emissions from grilled meat were also calculated, accounting for 724.9 tonnes and 37.1 tonnes, respectively. Monthly, daily and hourly profiles of the cooking activities were developed and emissions were spatially disaggregated, indicating the city center as the area with higher values. Numerical simulations were performed with the WRF/CAMx modeling system and the results revealed a contribution of about 6% to the total PM10 concentrations in the urban center, where the majority of restaurants are located.
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Suleman R, Wang Z, Aadil RM, Hui T, Hopkins DL, Zhang D. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Sci 2020; 167:108172. [DOI: 10.1016/j.meatsci.2020.108172] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 04/22/2020] [Accepted: 04/27/2020] [Indexed: 11/17/2022]
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Wang R, Huang F, Zhang L, Liu Q, Zhang C, Zhang H. Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14198] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ruirui Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Feng Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
| | - Liang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
| | - Qiannan Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
| | - Chunjiang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
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Kim TK, Hwang KE, Kim YB, Jeon KH, Leem KH, Choi YS. Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin. Korean J Food Sci Anim Resour 2018; 38:970-980. [PMID: 30479504 PMCID: PMC6238031 DOI: 10.5851/kosfa.2018.e29] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 08/03/2018] [Accepted: 08/03/2018] [Indexed: 12/01/2022] Open
Abstract
We evaluated the effects of pre-cooking methods on the quality of reheated
marinated pork loin. Frozen marinated pork loins cooked using various methods
(boiling, grilling, pan frying, infrared cooking, and superheated steam cooking)
were reheated in a microwave, and their pH, color, cooking loss, re-heating
loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory
properties, and shear force were determined. Although all parameters varied with
different cooking methods, lightness values and TBARS values showed the tendency
to decrease and increase, respectively, after reheating. Superheated
steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS
value, and shear force (p<0.05) and the highest lightness, redness, and
yellowssness values and juiciness, chewiness, and overall acceptability scores
(p<0.05). These results show that pre-cooking with superheated steam
maintains the quality characteristics of marinated pork loin upon reheating.
Therefore, pre-cooking with superheated steam may be beneficial for the
commercial distribution of frozen cooked marinated pork loin.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin-Madison, WI 53706, USA
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | | | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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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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Choi YS, Hwang KE, Jeong TJ, Kim YB, Jeon KH, Kim EM, Sung JM, Kim HW, Kim CJ. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak. Korean J Food Sci Anim Resour 2016; 36:1-7. [PMID: 27499656 PMCID: PMC4973943 DOI: 10.5851/kosfa.2016.36.1.1] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Revised: 05/20/2015] [Accepted: 06/17/2015] [Indexed: 11/06/2022] Open
Abstract
The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Eun-Mi Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN, 47907, USA
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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