Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature

1986 ◽  
Vol 51 (4) ◽  
pp. 1061-1062 ◽  
Author(s):  
GRAHAM R. TROUT ◽  
GLENN R. SCHMIDT
Keyword(s):  
Salt Concentration ◽  
Meat Products ◽  
Binding Ability ◽  
Water Binding ◽  
Cooking Temperature ◽  
Fat Level

scholarly journals Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature

2013 ◽  
Vol 2 (3) ◽  
pp. 36 ◽  
Author(s):  
Khadidja Boualem ◽  
Muriel Subirade ◽  
Yves Desjardins ◽  
Linda Saucier
Keyword(s):  
Meat Products ◽  
Inhibition Activity ◽  
Font Size ◽  
Zone Of Inhibition ◽  
Raw Meat ◽  
Median Size ◽  
Meat Cooking ◽  
Cooking Temperature ◽  
Zones Of Inhibition ◽  
Effective Use

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Nisin is an antimicrobial peptide produced by <em>Lactococcus</em><em> </em><em>lactis</em> spp. <em>lactis</em> widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

Honey as a marinade component for meat semi-finished products

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
L Tyshchenko ◽  
◽  
O Pylypchuk ◽  
V Israelyan ◽  
L Adamchuk ◽  
...  
Keyword(s):  
New Product Development ◽  
New Technologies ◽  
Ph Value ◽  
Current Trend ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Biologically Active ◽  
High Biological Activity ◽  
Water Binding ◽  
Raw Meat

The features of biochemical composition and properties of meat raw materials determine the need to find new technologies for its processing in order to obtain new products with high consumer properties. The current trend in the development of technology is the enrichment of raw meat materials with useful components with functional and technological properties that have a high biological value: apiproducts and products of plant origin. Due to its chemical composition, honey contains about 500 different biologically active substances, which are feasible to use as natural antioxidants in the production of semi-finished meat products. Different types of honey are characterized by high biological activity, dietary and medicinal properties. During heat treatment, meat marinated with honey marinade acquires new taste qualities, the appearance becomes brighter due to the caramelization of honey. The article presents the results of an investigation of the initial raw meat materials, honey, and marinated semi-finished product. We found that a decrease in the pH value of the marinated semi-finished product during a 24-hour treatment period provides meat stability to storage, since most bacteria grow at high pH values, while their growth slows down in acidic nutrient media with pH value below 6.2. Long-term marination makes it possible to obtain meat with increased water-binding and water-holding capacity and improved consistency and juiciness. The task of new product development requires new approaches and techniques in technology. The use of apiproducts, which have antioxidant properties, will allow avoiding the use of food preservatives and stabilizers of chemical origin. Therefore, honey can be used as a part of marinated meat products. The introduction of the active components of honey into the marinade will extend the shelf life and correct the organoleptic properties.

Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines

2020 ◽  
Vol 122 (7) ◽  
pp. 2105-2119
Author(s):  
Ahmet Korkmaz ◽  
Fatih Oz
Keyword(s):  
Aromatic Amines ◽  
Solid Phase ◽  
Meat Products ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Heterocyclic Aromatic Amines ◽  
Control Group ◽  
Content Type ◽  
Cooking Temperature ◽  
Metal Shaping

PurposeHeterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. In addition, the effect of dry breadcrumb on some quality parameters of the meatballs was also investigated.Design/methodology/approachMeatball dough with 15 percent fat was divided into four parts, where one group was selected as the control group (without dry breadcrumb). In the other three groups, dry breadcrumb was added in various ratios of 5 percent, 10 percent and 15 percent (w/w). Then, meatball dough was stored at 4 °C for 3 h and shaped into meatballs with a metal shaping device (7 × 1 cm). For some of the quality parameters, water, pH, cooking loss and TBARS analyses were done in the samples. Heterocyclic aromatic amine analysis was done in only cooked samples according to solid phase extraction.FindingsThe use of dry breadcrumb in meatball production decreased water content and cooking loss. As cooking temperature increased, water contents and cooking loss of meatball decreased. PhIP, AαC and MeAαC were not detected in any of the samples analyzed. As cooking temperature increased, total amount of HCAs increased and ranged between 0.05 and 0.51 ng/g. While the use of dry breadcrumb in the meatball production increased IQ content of the meatballs, the use of 5 percent dry breadcrumb caused a decrease in the total HAA content (28.57–66.67 percent) for all cooking temperatures.Originality/valueMany research studies including our study in the literature were conducted on formation and reduction of HAAs in meat and meat products. However, although dry breadcrumb is frequently used both in domestic and commercial meatball formulations; to the best of our knowledge, effect of using dry breadcrumb in meatball production on HAAs formation has not been investigated in the literature. Therefore, in the present study, the effects of the use of dry breadcrumb in meatball production on some quality parameters and formation of HAAs in meatballs cooked at 150 °C, 200 °C and 250 °C were determined.

TENDERNESS AND RELATED ORGANOLEPTIC CHARACTERISTICS OF BEEF CARCASS AS AFFECTED BY POSTMORTEM CHILLING TEMPERATURE

1976 ◽  
Vol 56 (3) ◽  
pp. 417-423 ◽  
Author(s):  
R. L. CLIPLEF ◽  
J. H. STRAIN
Keyword(s):  
Ambient Temperature ◽  
Chilling Temperature ◽  
Shear Tests ◽  
Binding Ability ◽  
Water Binding ◽  
Physical Measurements ◽  
Organoleptic Characteristics ◽  
Trained Panel ◽  
Muscle Ph ◽  
Higher Temperature

Sides of beef from 27 carcasses (a total of 54) were selected on the basis of size and age, 40 min post-slaughter, and subjected to one of two treatments. Right sides were chilled at a slower rate (7–8 C ambient temperature), while the left sides were chilled according to standard packing house procedure (1 C ambient temperature) for the first 24 h. The rate of carcass temperature decline and the change in muscle pH was monitored every 4 h for the first 24 h and again at 48 h and 72 h post-mortem. Sides were graded individually for color, texture and marbling. Steak samples were subjected to shear tests, organoleptic testing by a trained panel, standard chemical analysis and a physical measurement of water-binding ability (expressible juice). The pH declined more rapidly in sides chilled at the higher temperature (P < 0.05). Lean color was brightest for carcasses chilled at the higher temperature (P < 0.05), but there were essentially no differences in texture or marbling scores. Steaks from sides chilled at the higher temperatures sheared significantly lower (P <.01), had higher tenderness scores (P <.01), higher flavor scores (P <.01) and had a preferred overall rating by the taste panel (P <.05). There were no significant differences for juiciness scores or for physical measurements of expressible juice. Chemical analyses of samples from both right and left sides were almost identical.

THE VARIATION WITH BODY WEIGHT OF THE WATER-BINDING PROPERTIES OF COMMON CONNECTIVE TISSUE

1961 ◽  
Vol 39 (10) ◽  
pp. 1535-1542
Author(s):  
Michael C. Hall
Keyword(s):  
Body Weight ◽  
Connective Tissue ◽  
Linear Relationship ◽  
Albino Rats ◽  
Binding Properties ◽  
Binding Ability ◽  
Water Binding ◽  
Velocity Constant ◽  
Subcutaneous Tissues ◽  
Standard Pressure

A standard volume of saline was introduced at standard pressure into the reflected subcutaneous tissues in 79 male albino rats, forming gelatinous bullae. The rate at which the saline was lost from the bullae after it had been dissected free was estimated by periodic weighings, and a velocity constant of this rate was derived. There was found to be a linear relationship between this constant and the weight of the animal. It is believed that the injected saline combines with the connective tissue, and that the alteration with body weight of the rate of loss of the saline subsequent to the injection is an expression of the change of the water-binding ability of this tissue.

scholarly journals The effect of time of maturation and CaCl2 on quality of young beef

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 49-58
Author(s):  
B. Miscevic ◽  
S. Aleksic ◽  
Lj. Sretenovic ◽  
V. Pantelic ◽  
S. Trivunovic ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Salt Solution ◽  
Ph Value ◽  
Cooking Loss ◽  
Initial State ◽  
Binding Ability ◽  
Water Binding ◽  
Initial Values ◽  
Plastic Foil ◽  
Control Samples

Investigations were carried out on four muscles (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) taken from five young cattle (crosses Domestic Spotted x Limousine) of average body mass prior to slaughtering of 587 kg. On all muscles, 24 h after slaughtering, sensory evaluation was carried out and the following parameters determined: pH value, colour, water binding ability, cooking loss and tenderness (initial values). The remaining part of each muscle was divided into 6 parts, 3 were packaged in plastic foil (control samples), and other 3 were soaked in solution containing 0,4% CaCl2 and 0,4% NaCl and packaged in plastic foil. Pieces of meat prepared in this way were left on temperature of + 40C 7, 14 and 21 days to mature. After this period, all mentioned analyses were carried out on meat samples. It was established that pH value during maturation increased, that meat packaged in plastic foil after 14 days of maturation becomes unusable, whereas the increase of pH values of meat whose maturation occurred in solution CaCl2 and NaCl was slower and therefore meat was still usable after 21 days. Color of meat in control samples was slightly lighter compared to initial condition, whereas the color of meat whose maturation occurred in solutions of salt was statistically considerably lighter (P<0,05 after 7 days, a P<0,001 after 14 and 21 days). Water binding ability in control samples was slightly better (P>0,05) after 7 days and after 14 days it was statistically significantly better (P<0,05) compared to initial state, whereas in meat whose maturation occurred in salt solution this ability was at initial level even after 21 days. Cooking loss in control samples was lower compared to initial values whereas in meat soaked in salt solution cooking loss was higher. Meat tenderness in control samples was statistically considerably better after 14 days of maturation (when meat was not fit for use) and in meat soaked in salt solution it was statistically highly significantly better after 14 and 21 days. According to sensory evaluation, control samples of meat, after 14 days of maturation are not fit for use, whereas meat whose maturation occurred in solution of CaCl2 and NaCl even after 21 days is acceptable from the sensory aspect.

scholarly journals Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color

2021 ◽  
Vol 33 (SP1) ◽  
pp. 163-169
Author(s):  
Narges Shahbazpour ◽  
Kianoush Khosravi-Darani ◽  
Anousheh Sharifan ◽  
Hedayat Hosseini
Keyword(s):  
Binding Capacity ◽  
Meat Products ◽  
Processed Meat ◽  
The Novel ◽  
Salmonella Spp ◽  
Water Binding ◽  
Complete Replacement ◽  
E Coli ◽  
Potential Alternative ◽  
Textural Attributes

Processed meat is one of the most consumed products worldwide. Naturally, production of proteins with animal origins includes limitations such as costs, energy, time, and environmental problems. Thus, replacement of meats by alternative biomaterials such as mycoproteins can be promising. Mycoproteins with hyphal morphologies, including branches and lengths, have close structures to meat and can be a potential alternative for meat products. Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. In general, physicochemical, microbial, nutritional, and mechanical characteristics of the formulas were assessed. Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents. Besides, it had a high content of essential amino acid and unsaturated fatty acid, compared to meat sausage. Absence of yeasts, molds, Salmonella spp., Eshrichia (E.)coli, and Staphiloccocus (S.)aureus verified the effectiveness of the heat treatment and also the effectiveness of the hygienic procedures in both samples. With regard to phycicochemical properties, more contents of moisture and lipids in sausages containing mycoprotein were linked to further water binding capacity (WBC) (P < 0.05) and oil binding capacity (OBC) in them, compared to beef samples. Besides, the mycoprotein sample had lower (P < 0.05) values of carbohydrates, ash, and pH, compared to the beef sample. In contrast, beef sausages had better textural characteristics, such as hardness, cohesiveness, gumminess, and springiness indexes, compared to mycoprotein sausages. Higher water and OBC values of the mycoproteins led to the filling of the protein interstitial spaces as well as decreasing of the textural attributes. Thus, it resulted in the use of less oil and water in mycoprotein formulations. In conclusion, mycoproteins can be addressed as appropriate replacements for meats in sausages.

scholarly journals The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 17
Author(s):  
Malco C. Cruz-Romero ◽  
Claire C. O’Flynn ◽  
Declan Troy ◽  
Anne M. Mullen ◽  
Joe P. Kerry
Keyword(s):  
High Pressure ◽  
Potassium Chloride ◽  
Meat Products ◽  
Pressure Level ◽  
Partial Replacement ◽  
Low Fat ◽  
Water Binding ◽  
Tapioca Starch ◽  
Beneficial Effects ◽  
Water Holding

The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages with three salt levels (0.5%, 1.0%, and 1.5%), two ingredient levels (no added ingredient or added as a combination of KCl\TS), and one pressure level (150 MPa). Partial replacement of NaCl with KCl and addition of TS had beneficial effects on the water binding abilities of sausage batters by decreasing (p < 0.05) total expressible fluid (%) and increasing water holding capacity (%). Overall, results indicated that the use of KCl\TS imparted some beneficial effects to salt-reduced low fat breakfast sausages and has the potential to reduce salt levels in the breakfast sausages to 1.0% while still maintaining the organoleptic and functional properties traditionally associated with these meat products.

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