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Bao Y, Ertbjerg P. Effects of protein oxidation on the texture and water-holding of meat: a review. Crit Rev Food Sci Nutr 2018; 59:3564-3578. [DOI: 10.1080/10408398.2018.1498444] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yulong Bao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Feng X, Moon SH, Lee HY, Ahn DU. Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.07.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Feng X, Lee EJ, Nam K, Jo C, Ko K, Ahn DU. Mechanisms of volatile production from amino acid esters by irradiation. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Ahn DU, Lee EJ, Feng X, Zhang W, Lee JH, Jo C, Nam K. Mechanisms of volatile production from non-sulfur amino acids by irradiation. Radiat Phys Chem Oxf Engl 1993 2016. [DOI: 10.1016/j.radphyschem.2015.09.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Alahakoon AU, Jayasena DD, Jung S, Kim SH, Kim HJ, Jo C. Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12480] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amali U. Alahakoon
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
- Department of Animal Science; Uva Wellassa University; Badulla Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
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Du M, Ahn DU, Nam KC, Sell JL. Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat. Meat Sci 2012; 56:387-95. [PMID: 22062169 DOI: 10.1016/s0309-1740(00)00067-x] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Forty-eight, 27-week-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5 or 5.0% conjugated linoleic acid (CLA) for 12 weeks. At the end of the 12-week feeding trial, hens were slaughtered, and boneless, skinless breast and leg meats were separated from carcasses. Meats were ground through 9 and 3-mm plates, and patties were prepared. Patties prepared from each dietary treatment were divided into two groups and either vacuum- or aerobic-packaged. Patties were irradiated at 0 or 3.0 kGy using a linear accelerator and stored at 4°C. Samples were analyzed for thiobarbituric acid reactive substances, volatile profiles, color and odor characteristics at 0 and 7 days of storage. Dietary CLA reduced the degree of lipid oxidation in raw chicken meat during storage. The content of hexanal and pentanal in raw chicken meat significantly decreased as dietary CLA level increased. Irradiation accelerated lipid oxidation in meat with aerobic packaging, but irradiation effect was not as significant as that of the packaging. Dietary CLA treatment improved the color stability of chicken patties. Color a*-value of irradiated raw chicken meat was higher than that of the nonirradiated meat. Dietary CLA decreased the content of polyunsaturated fatty acid and increased CLA in chicken muscles, which improved lipid and color stability and reduced volatile production in irradiated and nonirradiated raw chicken meat during storage.
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Affiliation(s)
- M Du
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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Ahn DU, Jo C, Olson DG. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci 2012; 54:209-15. [PMID: 22060690 DOI: 10.1016/s0309-1740(99)00081-9] [Citation(s) in RCA: 165] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/1999] [Accepted: 06/11/1999] [Indexed: 11/30/2022]
Abstract
Longissimus dorsi muscle strips, approximately 20 mm long, 40 mm wide, and 5 mm thick (4 g), of pig were randomly placed in a single layer into labeled bags (four strips per bag) and packaged either aerobically or under vacuum. Samples in the bags were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage. Irradiated muscle strips produced more 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated only in aerobic packaging during storage. Irradiation had no effect on the production of volatiles related to lipid oxidation, but produced a few sulfur-containing compounds not found in nonirradiated meat. This indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfur-containing amino acids. Many of the irradiation-dependent volatiles reduced to 50 to 25% levels during the 5-days storage under aerobic conditions. Irradiated muscle strips produced stronger irradiation odor than nonirradiated, but no irradiation dose or storage effect was found. Irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-corn-like odor.
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Affiliation(s)
- D U Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 2012; 49:27-39. [PMID: 22063182 DOI: 10.1016/s0309-1740(97)00101-0] [Citation(s) in RCA: 160] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Effects of packaging and irradiation combinations on lipid oxidation, off-flavor, and color changes of raw patties prepared from three pork muscles were studied. Patties were prepared from each of the ground L. dorsi (L. thoracis and lumborum), psoas, and R. femoris muscles of pig, packaged either in oxygen permeable polyethylene bags or impermeable nylon/polyethylene bags, irradiated with an electron beam at 0 or 4.5 kGy dose, and then stored up to two weeks at 4 °C. Lipid 8 oxidation and color of the patties were determined after 0, 3, 7, and 14 days of storage, and volatiles 24 hr after irradiation. Irradiation and high fat content accelerated the lipid oxidation in raw meat during storage. Oxygen availability during storage, however, was more important than irradiation on the lipid oxidation and color values of raw patties. Irradiated meat produced more volatiles than nonirradiated patties, and the proportion of volatiles varied by the packaging-irradiation conditions of patties. Irradiation produced many unidentified volatiles that could be responsible for the off-odor in irradiated raw meat. No single volatile components but total volatiles, however, could be used to predict lipid oxidation status of raw meat.
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Affiliation(s)
- D U Ahn
- Animal Science Department, Iowa State University, Ames, IA 50011, USA
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Yang HS, Lee EJ, Moon SH, Paik HD, Nam K, Ahn DU. Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef. Meat Sci 2011; 89:202-8. [PMID: 21600702 DOI: 10.1016/j.meatsci.2011.04.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2011] [Revised: 04/11/2011] [Accepted: 04/20/2011] [Indexed: 11/17/2022]
Abstract
Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with garlic. With irradiation, the profiles and amounts of S-volatiles in raw ground beef changed significantly. However, the intensity of irradiation aroma in irradiated raw ground beef with garlic or onion was similar to that of the nonirradiated control. This indicated that some of the sulfur compounds unique to garlic or onion interacted with common sulfur compounds detected in irradiated meat and masked or changed the odor characteristics of irradiated raw ground beef. It was concluded that >0.5% onion or <0.01% garlic would be needed to mask or prevent irradiation aroma in irradiated raw ground beef.
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Affiliation(s)
- Han Sul Yang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid. Meat Sci 2010; 87:330-5. [PMID: 21146326 DOI: 10.1016/j.meatsci.2010.11.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2010] [Revised: 11/05/2010] [Accepted: 11/05/2010] [Indexed: 11/20/2022]
Abstract
Cooked sausages enriched with folic acid (0.6, 1.2 and 2.4 mg/100 g) were manufactured as ready-to-eat (RTE) products using E-beam radiation (2-4 kGy) as a non-thermal technology. The effects of this treatment on the folic acid content, colour, texture and sensory properties of the final products were studied. The characteristics of sausages were not affected by the presence of folic acid, independently of the amount added, and their overall acceptability was good. Doses of 4 kGy caused losses of folic acid close to 20-30% and significantly decreased the sensory quality (P<0.05). Despite this, the final content of folic acid in all products was sufficient so that 50 g of product gave 100% of the recommended daily allowance (RDA). This new RTE meat product can be considered as a source of folic acid that can help assure adequate levels of this vitamin in the general population.
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Galán I, García ML, Selgas MD. Effects of irradiation on hamburgers enriched with folic acid. Meat Sci 2009; 84:437-43. [PMID: 20374807 DOI: 10.1016/j.meatsci.2009.09.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2009] [Revised: 09/11/2009] [Accepted: 09/21/2009] [Indexed: 11/25/2022]
Abstract
Hamburgers enriched with different amounts of folic acid (0.6, 1.2 and 2.4 mg/100g) were manufactured. They were then treated with doses of 2-4 kGy of ionizing radiation in order to increase their safety. The effects of these treatments on the colour, texture parameters, and sensory quality of the meat, as well as on the stability of folic acid, were studied in both raw and cooked hamburgers. The presence of folic acid negligibly influenced the quality of these meat products, with irradiation treatments causing most of the loss of sensory quality and so, the treatment with 4 kGy was not adequate. Folic acid levels decreased 20-30% following irradiation with 2 kGy, and no additional decrease was observed at higher doses of radiation. This new functional meat product may help consumers achieve the RDA for this vitamin in a normal diet.
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Affiliation(s)
- I Galán
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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Ismail H, Lee E, Ko K, Ahn D. Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef. J Food Sci 2009; 74:C432-40. [DOI: 10.1111/j.1750-3841.2009.01207.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Free D-amino acids determination in ready-to-eat cooked ham irradiated with electron-beam by indirect chiral HPLC. Meat Sci 2009; 82:24-9. [DOI: 10.1016/j.meatsci.2008.11.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2008] [Revised: 11/05/2008] [Accepted: 11/28/2008] [Indexed: 11/29/2022]
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Song BS, Park JG, Kim WG, Kim JH, Choi JI, Yoon YH, Byun MW, Kim CJ, Lee JW. Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.2.194] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Sohn S, Jang A, Kim J, Song H, Kim J, Lee M, Jo C. Reduction of irradiation off-odor and lipid oxidation in ground beef by α-tocopherol addition and the use of a charcoal pack. Radiat Phys Chem Oxf Engl 1993 2009. [DOI: 10.1016/j.radphyschem.2008.09.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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O'Bryan CA, Crandall PG, Ricke SC, Olson DG. Impact of irradiation on the safety and quality of poultry and meat products: a review. Crit Rev Food Sci Nutr 2008; 48:442-57. [PMID: 18464033 DOI: 10.1080/10408390701425698] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food. New and under utilized technologies such as food irradiation need to be re-examined to achieve new levels of safety for the food supply. Effects of irradiation on the safety and quality of meat and poultry are discussed. Irradiation control of the principle microbial pathogens including viruses, the differences among at-risk sub-populations, factors affecting the diminished rate of improvement in food safety and published D values for irradiating raw meat and poultry are presented. Currently permitted levels of irradiation are probably not sufficient to control pathogenic viruses. Typical gram-negative spoilage organisms are very sensitive to irradiation. Their destruction leads to a significant increase in the acceptable shelf life. In addition, the destruction of these normal spoilage organisms did not provide a competitive growth advantage for irradiation injured food pathogens. Another of the main focuses of this review is a detailed compilation of the effects of most of the food additives that have been proposed to minimize the negative quality effect of irradiation. Most of the antimicrobials and antioxidants used singly or in combination produced an increased lethality of irradiation and a decrease in oxidation by-products. Combinations of dosage, temperature, dietary and direct additives, storage temperature and packaging atmosphere can produce meats that the average consumer will find indistinguishable from non-irradiated meats. A discussion of the production of unique radiological by-products is also included.
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Affiliation(s)
- Corliss A O'Bryan
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
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Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils. Int J Mol Sci 2007. [DOI: 10.3390/i8060533] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Yan HJ, Lee EJ, Nam KC, Min BR, Ahn DU. Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. Poult Sci 2006; 85:1482-9. [PMID: 16903482 DOI: 10.1093/ps/85.8.1482] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Raw and cooked breast patties from turkeys fed 8 different diets [control; 200 IU/kg of vitamin E (VE); 0.3 mg/kg of Se; 2.5% conjugated linoleic acids (CLA); 200 IU/kg of VE + 0.3 mg/kg of Se; 200 IU/kg of VE + 2.5% CLA; 0.3 mg/kg of Se + 2.5% CLA; and 200 IU/kg of VE + 0.3 mg/kg of Se + 2.5% CLA] were treated with 2 irradiation doses (0 and 1.5 kGy) and 2 packaging methods (vacuum and aerobic). Raw and cooked samples from 32 treatments were tested by 8 trained sensory panelists for turkey aroma and irradiation off-aroma. Based on the sensory scores, the 3 dietary treatments producing the most and the least off-aroma were selected and used for a consumer acceptance study. Sensory results of raw meat showed that turkey aroma was intense in aerobically packaged meat, whereas irradiation off-aroma was intense with vacuum packaging. Raw meats from dietary treatments containing CLA (CLA, VE + CLA, Se + CLA, VE + Se + CLA) had greater turkey aroma scores, whereas those containing VE (VE and VE + Se) had lower scores than the control. Dietary treatments containing VE (VE, VE + Se, VE + Se + CLA) significantly lowered (P < 0.05) irradiation off-aroma in raw turkey breast meat, whereas CLA increased it, especially when the meats were packaged aerobically. In cooked meat, however, irradiation and packaging had no effect on turkey meat aroma and irradiation off-aroma. Cooked meat from turkeys supplemented with VE (VE and VE + Se) had less (P < 0.05) irradiation off-odor than other dietary treatments. Dietary CLA increased the irradiation off-aroma in cooked meat, which could not be reduced, even when VE and Se were combined in the diet. Irradiation off-aroma of raw meat was not pleasant for most consumers, and dietary supplementation of VE and VE + Se improved consumer acceptance of irradiated raw meat. For cooked meat samples, consumers preferred both color and flavor of irradiated meat to nonirradiated meat.
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Affiliation(s)
- H J Yan
- Department of Animal Science, Iowa State University, Ames 50011-3150, USA
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Gomes C, Da Silva P, Castell-Perez M, Moreira R. Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00135.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Davis KJ, Sebranek JG, Huff-Lonergan E, Ahn DU, Lonergan SM. The effects of irradiation on quality of injected fresh pork loins. Meat Sci 2004; 67:395-401. [PMID: 22061513 DOI: 10.1016/j.meatsci.2003.11.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2003] [Revised: 11/10/2003] [Accepted: 11/10/2003] [Indexed: 10/26/2022]
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Rowe LJ, Maddock KR, Lonergan SM, Huff-Lonergan E. Influence of early postmortem protein oxidation on beef quality1. J Anim Sci 2004; 82:785-93. [PMID: 15032435 DOI: 10.2527/2004.823785x] [Citation(s) in RCA: 184] [Impact Index Per Article: 9.2] [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 examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4 degrees C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P < 0.01) alpha-tocopherol contents than steaks from steers fed the CON diet. Immediately following irradiation, steaks that had been irradiated had lower (P < 0.05) L* values regardless of diet. Irradiated steaks, regardless of diet, had lower a* (P < 0.05) and b* (P < 0.01) values than nonirradiated steaks at all aging times. Carbonyl concentration was higher (P < 0.05) in proteins from irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness.
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Affiliation(s)
- L J Rowe
- Animal Science Department, Iowa State University, Ames 50011, USA
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Yoon K. Effect of gamma irradiation on the texture and microstructure of chicken breast meat. Meat Sci 2003; 63:273-7. [DOI: 10.1016/s0309-1740(02)00078-5] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2001] [Revised: 02/22/2002] [Accepted: 02/22/2002] [Indexed: 10/27/2022]
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Ahn D, Lee E. Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08795.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Du M, Hur S, Ahn D. Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking. Meat Sci 2002; 61:49-54. [DOI: 10.1016/s0309-1740(01)00161-9] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2001] [Revised: 07/18/2001] [Accepted: 07/18/2001] [Indexed: 11/26/2022]
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Factors influencing ultraviolet and electron beam irradiation-induced free radical damage of ascorbic acid. Food Chem 2001. [DOI: 10.1016/s0308-8146(01)00101-7] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions. Meat Sci 2001; 57:419-26. [DOI: 10.1016/s0309-1740(00)00120-0] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2000] [Revised: 09/18/2000] [Accepted: 09/18/2000] [Indexed: 11/18/2022]
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Bagorogoza K, Bowers J, OkoT-Kotber M. The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill-stored Turkey Breast. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb11348.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ahn D, Jo C, Du M, Olson D, Nam K. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci 2000; 56:203-9. [DOI: 10.1016/s0309-1740(00)00044-9] [Citation(s) in RCA: 129] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2000] [Revised: 04/06/2000] [Accepted: 04/06/2000] [Indexed: 11/16/2022]
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Jo C, Ahn D. Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb16059.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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JO CHEORUN, AHN DONGU, LEE JEONGI. LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT. J FOOD QUALITY 1999. [DOI: 10.1111/j.1745-4557.1999.tb00277.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage. Meat Sci 1999; 51:355-61. [DOI: 10.1016/s0309-1740(98)00134-x] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ahn DU, Sell JL, Jo C, Chen X, Wu C, Lee JI. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging. Poult Sci 1998; 77:912-20. [PMID: 9628545 DOI: 10.1093/ps/77.6.912] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked turkey meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast and leg meat patties were prepared, irradiated at 0 or 2.5 kGy dose, cooked to an internal temperature of 78 C, and stored in either vacuum or aerobic packaging. Thiobarbituric acid reactive substance (TBARS) values gradually decreased as the dietary TA increased and > 200 IU TA/kg diet treatments were helpful in maintaining low TBARS values in irradiated breast and leg meat patties during the 7-d storage period. With vacuum-packaging, irradiated cooked breast patties developed more oxidation than nonirradiated patties but the prooxidant effect of irradiation in cooked leg meat patties was not consistent. In aerobic-packaged cooked meat, irradiated patties had lower TBARS than nonirradiated patties in both breast and leg meat stored in oxygen permeable bags for 7 d. Propanal, pentanal, hexanal, 1-pentanol, and total volatiles were highly correlated with the TBARS values of meat. However, hexanal represented the lipid oxidation status of cooked meat better than any other volatiles component. The amount of hexanal and total volatiles in cooked breast and leg meat shows decreasing trends as dietary TA increased. In vacuum packaging, irradiated breast and leg meat had higher hexanal and total volatiles content than nonirradiated meat at both 0 and 7 d of storage. In aerobic packaging, the amount of hexanal and total volatiles greatly increased in both irradiated and nonirradiated meat patties during the 7-d storage periods. The results illustrated that the antioxidant effect of TA was not strong enough to control lipid oxidation and off-odor generation in cooked meat stored under aerobic conditions because the progress of lipid oxidation in cooked meat under aerobic condition is very rapid. However, the combination of dietary TA and vacuum packaging of cooked meat immediately after cooking could be a good strategy to minimize oxidation and volatiles production in cooked meat.
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Affiliation(s)
- D U Ahn
- Animal Science Department, Iowa State University, Ames 50011, USA.
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Galvin K, Morrissey P, Buckley D. Effect of dietary α-tocopherol supplementation and gamma-irradiation on α-tocopherol retention and lipid oxidation in cooked minced chicken. Food Chem 1998. [DOI: 10.1016/s0308-8146(97)00208-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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AHN D, OLSON D, LEE J, JO C, WU C, CHEN X. Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties. J Food Sci 1998. [DOI: 10.1111/j.1365-2621.1998.tb15665.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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AHN D, SELL J, JEFFERY M, JO C, CHEN X, WU C, LEE J. Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat. J Food Sci 1997. [DOI: 10.1111/j.1365-2621.1997.tb15014.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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LEE MOOHA, SEBRANEK J, PARRISH F. Accelerated Postmortem Aging of Beef Utilizing Electronbeam Irradiation and Modified Atmosphere Packaging. J Food Sci 1996. [DOI: 10.1111/j.1365-2621.1996.tb14742.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
1. Volatiles isolated from irradiated raw chicken were analysed by gas chromatography (GC) in conjunction with olfactory assessment of the effluent carrier gas to locate compounds with strong smells. 2. Sixteen odours of differing intensities were registered, some, but not others, coinciding with recognisable GC peaks. Identifications were made on the basis of retention data, mass spectrometric information and odour quality agreement. 3. Dimethyltrisulphide was found to be the most potent and obnoxious compound (foul gas, sulphurous), followed by cis-3- and trans-6-nonenals (soapy), oct-1-en-3-one (mushroom) and bis(methylthio-)methane (foul). With the exception of oct-1-en-3-one, none of these compounds has been reported before in irradiated raw chicken. 4. alpha-Tocopherol and ascorbic acid induce stability in tissues in vivo and post mortem. Chickens were reared on diets supplemented with high concentrations (800 mg/kg food) of each of these vitamins. Yields of irradiation volatiles from the tissues of these birds were very much reduced, compared to yields from similar tissues from birds fed unsupplemented diets. 5. Concomitantly with the reduced yield of volatiles, less odour was associated with the samples when analysed by GC-olfactory analysis. 6. The use of enhanced concentrations of the two vitamins in combination in the diet of poultry may provide a means of controlling development of off-odour in irradiated raw chicken, thus improving acceptability to the consumer.
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Affiliation(s)
- R L Patterson
- Department of Food Science, Queen's University of Belfast, Northern Ireland
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Heath J, Owens S. Effect of Storage on Yield and Shear Valued of In-Bag Marinated Chicken Breasts. J APPL POULTRY RES 1992. [DOI: 10.1093/japr/1.3.325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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