Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

2021 ◽  
pp. 108201322110129
Author(s):  
Hande Demir ◽  
Seyda Çelik ◽  
Yasemin Çelebi Sezer
Keyword(s):  
Lipid Oxidation ◽  
Vacuum Impregnation ◽  
Longissimus Dorsi ◽  
Oxidation Level ◽  
Nacl Concentration ◽  
Sensorial Evaluation

This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef ( Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly ( P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly ( P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

scholarly journals High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi

2019 ◽  
Vol 39 (suppl 1) ◽  
pp. 332-340 ◽  
Author(s):  
Luis Manuel CARRILLO-LOPEZ ◽  
Lorena LUNA-RODRIGUEZ ◽  
Alma D. ALARCON-ROJO ◽  
Mariana HUERTA-JIMENEZ
Keyword(s):  
High Intensity ◽  
Longissimus Dorsi ◽  
High Intensity Ultrasound

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

LWT ◽  
2015 ◽  
Vol 63 (2) ◽  
pp. 953-959 ◽  
Author(s):  
Sajid Maqsood ◽  
Aisha Abushelaibi ◽  
Kusaimah Manheem ◽  
Aysha Al Rashedi ◽  
Isam Tawfik Kadim
Keyword(s):  
Phenolic Compounds ◽  
Lipid Oxidation ◽  
Protein Degradation ◽  
Sensorial Quality ◽  
Camel Meat

scholarly journals Effects of Finishing Diet and Packaging on Longissimus Dorsi Color

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Perry ◽  
M. Pfeiffer ◽  
D. VanOverbeke ◽  
R. Ramanathan ◽  
G. Mafi
Keyword(s):  
Carbon Dioxide ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Longissimus Dorsi ◽  
Display Time ◽  
Beef Processing ◽  
Modified Atmospheric Packaging ◽  
Strip Loin ◽  
Muscle Color ◽  
Beef Color

ObjectivesMeat color is extremely influential in purchasing decisions as consumers associate a bright-red color with freshness. The type of finishing diet can influence beef color. Previous studies have shown that grass-finished cattle have darker muscle color than grain-finished cattle. With the use of modified atmospheric packaging (MAP), beef purveyors are able to vary the gas compositions within a package and enhance beef color. However, limited studies have determined the effects of modified atmospheric packaging on grass-finished beef color. The objective of this study was to determine how finishing diet and packaging type affects the color of the longissimus dorsi (LD) muscle.Materials and MethodsDuring the stocker period, all of the cattle were on a forage diet. Cattle were then randomly assigned to either a conventional grain-based diet or an alfalfa pasture diet for finishing. Both conventionally and pasture-finished cattle were fed for 91 d. Cattle were slaughtered on the same day at a commercial beef processing facility under normal conditions and chilled for approximately 30 h. After grading, one strip loin from each carcass was collected and transported to Oklahoma State University. At 11 d postmortem, one steak (n = 60) from each strip loin was vacuum packaged and randomly assigned to display. Those steaks were then randomly assigned to PVC, HiOx-MAP (80% oxygen and 20% carbon dioxide), or CO-MAP (0.4% carbon monoxide, 69.5% nitrogen, and 30% carbon dioxide) packaging and were displayed under retail conditions for 5 d. Muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were all analyzed by a trained panel (n = 6). MD was evaluated only on d 0 and MC and SD were scored once every 24 h for 0, 1, 2, 3, and 4 d. Lipid oxidation was measured by thiobarbituric acid reactive substances (TBARS) assay on d 4. Data were analyzed using the Mixed Procedure of SAS.ResultsThere was a significant display day by finishing diet by packaging interaction (P < 0.05) for muscle color and surface discoloration. There was also a significant finishing diet by packaging interaction (P < 0.05) for muscle darkening. Steaks packaged in HiOx-MAP remained the most stable in color and the brightest cherry-red colored throughout display time (P < 0.05) compared with other packaging types. PVC was the most discolored (P < 0.05) on d 3 and 4 when compared to HiOx-MAP and CO-MAP with the grain-finished PVC packaged steaks showing the most discoloration on d 4. Pasture-finished steaks packaged in CO-MAP displayed the darkest colored muscle (P < 0.05) on d 0. Steaks packaged in PVC had a higher amount of lipid oxidation (P < 0.05) compared with other packaging types.ConclusionThese results indicate that HiOx-MAP more effectively maintains the desired beef color of bright cherry-red for pasture-finished beef. The results also indicate that the use of appropriate packaging type can minimize the losses due to discoloration of steaks from either grain or grass-finished beef.

scholarly journals Hybridization as a method of improving quality of pork

2020 ◽  
pp. 31-35
Author(s):  
B. P. Kovalenko ◽  
◽  
O. B. Shevchenko ◽  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Ph Value ◽  
Longissimus Dorsi ◽  
Large White ◽  
Group Iii ◽  
Large White Breed ◽  
White Breed ◽  
A Share

Studies were carried out on the main indicators of the chemical composition and physical properties of muskulus longissimus dorsi of pigs of different genotypes during hybridization. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi were determined by conventional methods. The materials of experimental studies were processed using methods of variation statistics. According to the amount of moisture, no significant difference between the control and experimental groups was established. According to the amount of protein in meat, a tendency to a slight decrease, compared with the control group by 1.4 (group III) … 1.9 % (group II) was established. The use of boars of Poltava meat breed led to a decrease in intramuscular fat in descendants by 0.25 % compared with peers of a large white breed (P <0.95), and precocious meat - to a real increase of this indicator by 0.43 % at P> 0 , 95. A tendency towards an increase in the amount of tryptophan (by 0.04 ... 0.05) and oxyproline (by 0.004 ... 0.005) in the muscles of hybrid animals was revealed in comparison with peers of pure breed of large white breed. In terms of the biological usefulness of meat proteins, animals of group III were the best - in terms of the quality of the protein of the longest muscle of the back, their advantage over peers of group II was 0.07, and compared with purebred peers. Group I - 0.12 (p <0.95). It was found that with the same area of the meat spot both in purebred large white breeds of animals and hydrides of different genotypes, there is a tendency to increase the latter compared to the control in a humid place: with a «share» of «blood» ½ pm by 2.2 %, and with a «share» of blood ½ cm - 1.4 %. A tendency has been established to increase the pH value of the longest back muscle in animals with a «share» of blood of specialized meat breeds compared with a large white breed. In hybrid animals with a «share» of blood of Poltava meat and precocious meat breeds, there is a tendency to increase the pH value in comparison with the large white breed by 0.15 (2.8 %) and by 0.17 (3.1 %), i.e. the meat of hybrid pigs, the pH of which has a shift towards alkalinity due to less accumulation of lactic acid, has a worse preservation.

scholarly journals Impact of Glycine Betaine on Salinity Tolerance of Stevia (Stevia rebaudiana Bertoni) under In Vitro Condition

2017 ◽  
Vol 50 (3) ◽  
pp. 95-105 ◽  
Author(s):  
V. Rameeh ◽  
M. Gerami ◽  
V. Ghasemi Omran ◽  
S. Ghavampour
Keyword(s):  
Glycine Betaine ◽  
Stevia Rebaudiana ◽  
Mean Value ◽  
Rebaudioside A ◽  
Stevia Rebaudiana Bertoni ◽  
Nacl Concentration ◽  
Salinity Levels ◽  
High Concentrations

Abstract Stevia (Stevia rebaudiana Bertoni), with great potential as a natural sweeteners source, has a high content of sweeteners, which are up to 150 times sweeter than sugar, but virtually with no calories. Stevia also suitable to be cultivated in semiarid climates and coastal areas, which are characterized by the low quality of the irrigation water. Soil salinity occupies a prominent place among the soil problems that threaten the sustainability of agriculture over a vast area in the world. Glycine betaine is an osmoprotectant, that plays an important role and accumulates rapidly in many plants during salinity or drought stress. In order to evaluation of glycine betaine amending effects on salinity stress in stevia under in vitro condition, a factorial experiment was conducted in 2015. Four NaCl levels, including 0, 50, 75 and 100 mM, along with 0, 1, 12.5, 25 and 50 mM of glycine betaine concentrations were used in Murashige and Skoog (MS) medium. The results showed that salinity levels had significant reduction effects on plant height, root length, shoot fresh weight, number of leaf, total chlorophyll, rebaudioside A and stevioside of the stevia genotype. Due to increasing of glycine betaine, levels all the traits were increased. Owing to amending effect of glycine betaine, its high concentrations made less hazarding effects of salinity on the researched traits. The highest mean value of rebaudioside A (10.62rt) and stevioside (23.38rt) determined at 50 mM of glycine betaine with 0 mM of NaCl concentration.

scholarly journals Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 230
Author(s):  
Tanja Kakko ◽  
Annelie Damerau ◽  
Anni Nisov ◽  
Anna Puganen ◽  
Saska Tuomasjukka ◽  
...  
Keyword(s):  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Lipid Oxidation ◽  
Rutilus Rutilus ◽  
Clupea Harengus ◽  
Roach Rutilus Rutilus ◽  
Protein Isolates ◽  
Ph Shift ◽  
Baltic Herring

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (Rutilus rutilus) and Baltic herring (Clupea harengus membras) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended.

scholarly journals Comparative examination of the meat quality of the female cattle of Simmental breed and crosses with Charolais breed

2017 ◽  
Vol 33 (4) ◽  
pp. 439-448
Author(s):  
Maja Petricevic ◽  
Aleksandar Stanojkovic ◽  
Dusica Ostojic-Andric ◽  
Dragan Niksic ◽  
Veselin Petricevic ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Fat Tissue ◽  
Body Weights ◽  
Kidney Fat ◽  
Group A ◽  
Technological Quality ◽  
Group B ◽  
Female Cattle ◽  
Comparative Examination

The paper presents the results of a comparative examination of the beef quality obtained from females of two genotype groups: domestic Simmental breed (A) and its crosses with Charolais breed. The sample included a total of 20 heads, 10 in each group. Cattle were slaughtered at the same age with uniform body weights. After slaughtering, warm carcass sides were individually weighed, with and without kidney fat. After cooling, the left carcass sides were cut into the basic parts according to the Rulebook and the three-rib cut was cut off from the back part (9-10-11 rib). The content of tissues in the three-rib cut was statistically different among the groups, the content of muscle tissue was significantly higher (p <0.05) in cattle of the group (A) and the content of fat tissue was statistically (p <0.05) significantly higher in the group (B). The chemical composition of M. longissimus dorsi did not differ statistically between groups. The technological quality of the meat was evaluated through the tenderness of the M. longissimus dorsi which was statistically significantly better (p <0.05) in the cattle of the group (B) and the content of total pigments statistically (p <0.05) significantly higher in the cattle of group (B). The sensory traits of M. longissimus dorsi did not differ statistically significantly between groups.

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