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Dong H, Wang P, Yang Z, Xu X. 3D printing based on meat materials: Challenges and opportunities. Curr Res Food Sci 2022; 6:100423. [PMID: 36636723 PMCID: PMC9830157 DOI: 10.1016/j.crfs.2022.100423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 12/11/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022] Open
Abstract
Three-dimensional (3D) printing, as an emerging technology, is driving great progress in the food industry. In the meat field, 3D printing is expected to replace the traditional food industry and solve the problems of raw material waste and food contamination. Nevertheless, the application of 3D printing in meat still faces many challenges. The rheological properties of the ink, such as shear thinning behavior, viscosity, and yield stress, are critical in determining whether it can be printed smoothly and ensuring the quality of the product. Meat materials are complex multi-phase colloidal systems with unique fibrous structures that cannot be printed directly, and improving the printability of meat colloids mainly limits meat printing. The complexity of meat colloidal systems determines the different heat requirements. In addition, at this stage, the functionality of the printer and the formulation of a single nutritional and organoleptic properties limit the implementation and application of 3D printing. Moreover, the development of cultured meat, the full application of by-products, and the emergence of new technologies provides opportunities for the application of 3D printing in the meat industry. This review highlights the current challenges and opportunities for the application of 3D printing in meat to provide new ideas for the development of 3D printing.
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Dong Y, Zhang H, Mei J, Xie J, Shao C. Advances in application of ultrasound in meat tenderization: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.969503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).
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Soltani Firouz M, Sardari H, Alikhani Chamgordani P, Behjati M. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges. ULTRASONICS SONOCHEMISTRY 2022; 86:106027. [PMID: 35569440 PMCID: PMC9112027 DOI: 10.1016/j.ultsonch.2022.106027] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/21/2022] [Accepted: 05/03/2022] [Indexed: 06/01/2023]
Abstract
High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of products. Among the processes of the meat industry, freezing, thawing, cooking and fermentation are very sensitive and important, because they have significant effects on product quality and are also very energy and time consuming. This review paper provides an interpretation of high intensity ultrasound (HIUS) applications, a summary of recent outstanding published research and an overview of the freezing/thawing, cooking/frying and fermentation processes in meat and its products assisted by HIUS. The effects, benefits and drawbacks as well as the challenges ahead in the commercialization of this technology in the meat industry are studied. The research results confirmed that the use of HIUS in the meat freezing/thawing, cooking/frying and fermentation in combination with the corresponding processing methods demonstrates a great potential to promote the process, improve the general quality of the final product and reduce the time and energy required. However, many issues remain that require further research to address these challenges. These challenges and subsequent research that is useful for developing and increasing the efficiency of this technology have been reviewed. After the literature review, it is concluded that HIUS may be a useful technology for meat processing because of its significant effects on the quality factors and related process variables that leads to the preservation of the initial nutritional and sensory properties of meat and its products. Of course, research must be continued to eliminate the disadvantages or minimize the undesirable effects of this technology on the final product and to remove barriers to commercialization and optimization of this method.
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Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Peyman Alikhani Chamgordani
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Maryam Behjati
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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Garcia-Galicia IA, Gonzalez-Vacame VG, Huerta-Jimenez M, Carrillo-Lopez LM, Tirado-Gallegos JM, Reyes-Villagrana RA, Alarcon-Rojo AD. Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1834458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | - Mariana Huerta-Jimenez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | - Luis M. Carrillo-Lopez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | | | - Raul A. Reyes-Villagrana
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | - Alma D. Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
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Kang D, Zhang W, Lorenzo JM, Chen X. Structural and functional modification of food proteins by high power ultrasound and its application in meat processing. Crit Rev Food Sci Nutr 2020; 61:1914-1933. [PMID: 32449370 DOI: 10.1080/10408398.2020.1767538] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized as a green, physical and non-thermal technology in improving the safety and quality of foods. The functional properties of food proteins are responsible for texture, yield and organoleptic of food products which are the theoretical basis for food processing optimizing. HPUS treatment could provide the possibility for creating novel functional properties of new foods with desirable properties due to the modification of protein structure. In this article, an overview of the previous studies and recent progress of the relationship between structure modification and functional properties of food proteins using the HPUS technique were presented. The research results revealed that HPUS could significantly affect the conformation and structure of protein due to the cavitation effect resulting in the improvement of solubility, interfacial, viscosity, gelation and flavor binding properties of proteins. During meat processing, HPUS can modify the structure and thereby improve the functional properties of myofibrillar protein (MP), leading to the quality enhancement, low fat and/or salt products development and the shelf life extending. In view of this review, the recent findings of applications of HPUS in the production of meat products based on the modification of MP including curing, freezing/thawing and thermal processing have been summarized. Finally, the future considerations were presented in order to facilitate the progress of HPUS in meat industry and provided the suggestions based on the advanced protein modification by HPUS for the commercial utilization of HPUS in producing the innovative meat products.
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Affiliation(s)
- Dacheng Kang
- School of Life Sciences, Linyi University, Linyi, Shandong, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Spain Ourense
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Rigdon M, Thippareddi H, McKee RW, Thomas CL, Stelzleni AM. Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective was to evaluate the quality and texture of all-beef summer sausages produced with varying degrees of fermentation, endpoint cooking temperatures, and high pressure processing (HPP) hold times. Across 3 replications, sausages were fermented and (Process A) cooked to pH 4.6 and thermally processed to 54.4°C with smokehouse chilling, (Process B) cooked to pH 5.0 and thermally processed to 54.4°C with smokehouse chilling, (Process C) cooked to pH 5.0 and thermally processed to 54.4°C with rapid ice bath chilling, (Process D) cooked to pH 5.0 and thermally processed to 48.9°C with rapid ice bath chilling, and (Process E) cooked to pH 5.0 and thermally processed to 43.3°C with rapid ice bath chilling. After chilling, the sausages were sliced, layered, vacuum packaged, and subjected to HPP at 586 MPa for 0, 1, 150, or 300 s. Post HPP, the sausages were evaluated for objective color (n = 9), lipid oxidation (n = 9), water activity (n = 9), texture profile analysis (TPA; n = 15), sensory analysis (n = 9), and proximate analysis (n = 9). Neither process (combination of pH and endpoint temperature) nor HPP affected lipid oxidation (P = 0.45 and P = 0.69, respectively). Process A resulted in a lighter color (P < 0.01) compared to the other process treatments. Additionally, Process A was less red (P < 0.01) than all other process treatments, and Processes D and E were the reddest (P < 0.01). TPA and trained sensory analysis indicated that, as endpoint temperature increased, so did sample hardness (P < 0.05). Springiness, cohesiveness, and gumminess decreased (P < 0.05) as the endpoint temperature decreased. Although springiness and gumminess increased (P < 0.05) with longer HPP hold times, the panelists were unable to detect differences among samples with longer hold times. The use of HPP at 586 MPa for up to 300 s may be incorporated into manufacturing processes for semidry beef summer sausages with limited impacts on color and texture.
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Affiliation(s)
- Macc Rigdon
- University of Georgia Department of Animal and Dairy Science
| | | | - Robert W. McKee
- University of Georgia Department of Animal and Dairy Science
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Wang Y, Zhang W, Zhou G. Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14159] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yan Wang
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China
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Contreras M, Benedito J, Bon J, Garcia-Perez J. Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Wang A, Kang D, Zhang W, Zhang C, Zou Y, Zhou G. Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound. Food Chem 2017; 245:724-730. [PMID: 29287433 DOI: 10.1016/j.foodchem.2017.12.003] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 11/09/2017] [Accepted: 12/04/2017] [Indexed: 12/22/2022]
Abstract
In this investigation, samples were treated by ultrasonic probe (20 kHz) at an intensity of 25 W cm-2 for 20 or 40 min, followed by aging at 4 °C for 1, 3 and 7 d. Ultrasound treatment significantly increased myofibrillar fragmentation index (MFI) and decreased Warner-Bratzler shear force (WBSF) at 3 and 7 d of postmortem aging (P < .05). Ultrasound-treated samples showed significantly greater intensities of autolyzed 76 kDa subunits and the lower intensity of intact 80 kDa form compared to control at 1 d of storage (P < .05). Significant difference was found between semitendinosus (ST) samples treated for both 20 and 40 min (P < .05). Ultrasound treated samples showed increased proteolysis during the postmortem storage as reflected by an increased degradation of desmin and troponin-T. These results showed that ultrasound treatment could improve the tenderness of beef ST muscle through regulating the calpain activation and protein degradation during postmortem aging.
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Affiliation(s)
- Anran Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 China
| | - Dacheng Kang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 China.
| | - Chaoyang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 China
| | - Yunhe Zou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 China
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Warner R, McDonnell C, Bekhit A, Claus J, Vaskoska R, Sikes A, Dunshea F, Ha M. Systematic review of emerging and innovative technologies for meat tenderisation. Meat Sci 2017; 132:72-89. [DOI: 10.1016/j.meatsci.2017.04.241] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 04/19/2017] [Accepted: 04/28/2017] [Indexed: 12/22/2022]
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Abstract
This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors.
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Yancey JWS, Apple JK, Wharton MD. Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks. J Anim Sci 2016; 94:4434-4446. [DOI: 10.2527/jas.2016-0651] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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13
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Alarcon-Rojo A, Janacua H, Rodriguez J, Paniwnyk L, Mason T. Power ultrasound in meat processing. Meat Sci 2015; 107:86-93. [DOI: 10.1016/j.meatsci.2015.04.015] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 04/21/2015] [Accepted: 04/23/2015] [Indexed: 10/23/2022]
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Cichoski AJ, Rampelotto C, Silva MS, de Moura HC, Terra NN, Wagner R, de Menezes CR, Flores EMM, Barin JS. Ultrasound-assisted post-packaging pasteurization of sausages. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.04.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Chang HJ, Wang Q, Tang CH, Zhou GH. Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12141] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Hai-Jun Chang
- Chongqing Key Laboratory of Catalysis and Functional Organic Molecules; College of Environmental and Biological Engineering; Chongqing Technology and Business University; Chongqing 400067 China
| | - Qiang Wang
- Institute of Food Safety and Nutrition; Department of Biological and Chemical Engineering; Chongqing University of Education; Chongqing China
| | - Chun-Hong Tang
- Chongqing Key Laboratory of Catalysis and Functional Organic Molecules; College of Environmental and Biological Engineering; Chongqing Technology and Business University; Chongqing 400067 China
| | - Guang-Hong Zhou
- National Center of Meat Quality and Safety Control; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
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Bekhit AEDA, Carne A, Ha M, Franks P. Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.642442] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Alaa El-Din A. Bekhit
- a Department of Food Sciences , Division of Sciences, University of Otago , Dunedin , New Zealand
| | - Alan Carne
- b Department of Biochemistry , Otago School of Medical Sciences, University of Otago , Dunedin , New Zealand
| | - Minh Ha
- a Department of Food Sciences , Division of Sciences, University of Otago , Dunedin , New Zealand
- b Department of Biochemistry , Otago School of Medical Sciences, University of Otago , Dunedin , New Zealand
| | - Philip Franks
- c Meat & Livestock Australia Ltd. , North Sydney , New South Wales , Australia
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Dikeman ME, Obuz E, Gök V, Akkaya L, Stroda S. Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks. Meat Sci 2013; 94:228-33. [PMID: 23501255 DOI: 10.1016/j.meatsci.2013.02.002] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2011] [Revised: 09/05/2012] [Accepted: 02/03/2013] [Indexed: 10/27/2022]
Abstract
This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P<0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.
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Affiliation(s)
- Michael E Dikeman
- Department of Animal Sciences & Industry, Kansas State University, Manhattan, KS 66506, USA
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Pietrasik Z, Wang H, Janz JAM. Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef. Meat Sci 2012; 93:322-8. [PMID: 23089241 DOI: 10.1016/j.meatsci.2012.09.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2012] [Revised: 09/24/2012] [Accepted: 09/25/2012] [Indexed: 10/27/2022]
Abstract
The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and semimembranosus, SM) from over thirty month (OTM) cattle. Canola oil emulsion injection significantly reduced shear force, increased sensory scores for juiciness and tenderness, and made connective tissue less perceptible. Targeted levels of omega-3 fatty acids can be achieved by the inclusion of canola oil containing marinades/emulsions at levels sufficient to retain omega-3 fatty acids in cooked product. All consumer acceptability attributes of OTM muscles were improved with the use of canola oil emulsion injection treatments without compromising colour although slightly decreasing oxidative stability of BF muscle. Injection of omega-3 oil emulsions in combination with blade tenderization can be effectively utilized to enrich injected products in essential fatty acids and enhance eating quality of OTM beef.
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Affiliation(s)
- Z Pietrasik
- Food Processing Development Centre, Alberta Agriculture and Rural Development, Leduc, AB, Canada T9E 7C5.
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Chemat F, Khan MK. Applications of ultrasound in food technology: Processing, preservation and extraction. ULTRASONICS SONOCHEMISTRY 2011; 18:813-35. [PMID: 21216174 DOI: 10.1016/j.ultsonch.2010.11.023] [Citation(s) in RCA: 1300] [Impact Index Per Article: 100.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2010] [Accepted: 11/26/2010] [Indexed: 05/05/2023]
Abstract
Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction. It provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions. We will also discuss some of the factors which make the combination of food processing and ultrasound one of the most promising research areas in the field of modern food engineering.
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Affiliation(s)
- Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France.
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Chang H, Wang Q, Xu X, Li C, Huang M, Zhou G, Dai Y. Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903207728] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Haijun Chang
- a National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, P.R. China
- b College of Environmental and Biological Engineering, Chongqing Technology and Business university , Chongqing, P.R. China
| | - Qiang Wang
- c Department of Biological and Chemical Engineering, Chongqing Education College , Chongqing, P.R. China
| | - Xinglian Xu
- a National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, P.R. China
| | - Chunbao Li
- a National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, P.R. China
| | - Ming Huang
- a National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, P.R. China
| | - Guanghong Zhou
- a National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, P.R. China
| | - Yan Dai
- a National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, P.R. China
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22
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Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0269-9] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Vasanthi C, Venkataramanujam V, Dushyanthan K. Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat. Meat Sci 2007; 76:274-80. [DOI: 10.1016/j.meatsci.2006.11.018] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2006] [Revised: 10/21/2006] [Accepted: 11/22/2006] [Indexed: 10/23/2022]
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Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Sci 2007; 75:628-39. [DOI: 10.1016/j.meatsci.2006.09.010] [Citation(s) in RCA: 170] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2006] [Accepted: 09/19/2006] [Indexed: 11/13/2022]
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Jayasooriya SD, Bhandari BR, Torley P, D'Arcy BR. Effect of High Power Ultrasound Waves on Properties of Meat: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2004. [DOI: 10.1081/jfp-120030039] [Citation(s) in RCA: 156] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Obuz E, Dikeman M, Loughin T. Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness. Meat Sci 2003; 65:841-51. [DOI: 10.1016/s0309-1740(02)00289-9] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2002] [Revised: 10/29/2002] [Accepted: 10/29/2002] [Indexed: 11/25/2022]
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Kerth C, Blair-Kerth L, Jones W. Warner-Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam-shell Grill. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05729.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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PIRES ISC, ROSADO GP, AZEREDO RMCD, NEVES MB, MIRANDA LS. Composição centesimal, perdas de peso e maciez de lombo (longissimus dorsi) suíno submetido a diferentes tratamentos de congelamento e descongelamento. REV NUTR 2002. [DOI: 10.1590/s1415-52732002000200005] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Foram avaliadas a composição centesimal, as perdas de peso e a maciez de porções de carne suína (Longissimus dorsi) grelhadas, submetidas a dois períodos de estocagem (15 e 60 dias) e descongeladas a 7ºC e 25ºC. Constatou-se que os bifes contendo teores mais elevados de umidade correspondem aos tratamentos com 15 dias de estocagem congelada e descongelamento a 7ºC (59,54%) e com 60 dias de estocagem congelada combinada com descongelamento a 25ºC (60,51%). Amostras armazenadas durante 60 dias apresentaram maior teor de minerais (5,58%) em relação àquelas estocadas por 15 dias (4,51%) (análise realizada em amostras grelhadas e pré-salgadas). Os teores de proteína e lipídios e a maciez não foram afetados por quaisquer dos procedimentos. A utilização de 25ºC para o descongelamento ocasionou maiores perdas de peso (40,19%) que 7ºC (33,17%). Os resultados do presente estudo sugerem a aplicação de períodos curtos de estocagem congelada e descongelamento sob resfriamento.
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Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes. J FOOD ENG 2000. [DOI: 10.1016/s0260-8774(99)00128-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Sundararajan N, Ndife M, Basel R, Green S. Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing `safe grill' equipment. Meat Sci 1999; 51:289-95. [DOI: 10.1016/s0309-1740(98)00066-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/1997] [Accepted: 03/02/1998] [Indexed: 11/26/2022]
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