scholarly journals Impacts of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins from Cull Cow

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. Setyabrata ◽  
S. Xue ◽  
T. Cramer ◽  
K. Vierck ◽  
J. F. Legako ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Aging Process ◽  
Microbial Growth ◽  
Uv Light ◽  
Cull Cows ◽  
Trim Loss ◽  
Initial Color ◽  
Cull Cow

ObjectivesBeef from cull cows has been traditionally perceived as low-quality/value meat due to its inferior flavor and tenderness. Given the negative consumer perception of highly processed fresh meat, there is a need to develop a natural post-harvest aging system to improve eating quality attributes of beef products, particularly from cull cows. Dry aging has been practiced for decades as a traditional and natural butchery process, which is also known to improve palatability characteristics. Thus, the main objective of this study was to evaluate the impact of different dry-aging methods on meat quality, microbiological properties and palatability attributes of loins from cull cow beef.Materials and MethodsPaired beef loins from 13 carcasses (Holstein, 30+ mo) were obtained at 5d postmortem, divided into 4 equal length sections and randomly assigned to four aging methods: wet-aging (WA), dry-aging (DA), dry-aging in water permeable bag (DWA) and UV-light dry-aging (UDA; 2 treatment/day, 5 J/s/treatment). Sections were aged for 28d at 2°C, 65% RH and 0.8 m/s air flow. After aging, dry-aged sections (DA, DWA and UDA) were trimmed of dehydrated surface, and trim loss and total saleable yield were recorded. The pH, proximate composition, shear force, water-holding capacity, initial color (instrumental and trained panelist), lipid oxidation (2-thiobabituric acid reactive substances, TBARS), microbial properties (aerobic plate count (APC), lactic acid bacteria (LAB), and yeast and mold (YM) counts) and trained sensory evaluation (11 panelists) were determined. Experimental design was a balanced complete block design. All data were analyzed using PROC MIXED procedure of SAS, and least squares means for all traits were separated (P < 0.05).ResultsDA and UDA had a substantial moisture loss during the aging process, accompanied with higher trim loss compared to other methods (P < 0.05). This resulted in DA having the lowest yield followed by UDA, DWA and WA with the highest saleable yield (P < 0.05). No significant differences were observed on cook loss, WBSF and TBARS between the treatments. DWA had the lowest pH out of all treatments (P < 0.05). UDA had the lowest moisture content and highest drip loss (P < 0.05). Color measurement showed that both DA and WA had significantly higher L* and lower b* values compared to UDA and DWA (P < 0.05). However, a* and lean surface color were not significantly different between the treatments (P > 0.05). For the trim, UDA had the lowest microbial growth among all treatments (P < 0.05). For the lean, UDA had the lowest count for LAB (P < 0.05), WA had the lowest in YM (P < 0.05) and no difference was found for APC between treatments (P > 0.05). Trained sensory panelist found that UDA and WA had higher fat and sour flavor (P < 0.05), and a trend (P = 0.07) of higher oxidized flavor when compared to DWA and DA.ConclusionThe results showed that dry-aging would result in no adverse impact on shear force, cooking loss, initial color and lipid oxidation of mature beef loins. Further, sour and oxidized flavor was lower in dry-aged beef, indicating its potential as value adding process. UV light application minimized microbial growth during dry-aging process, although more analyses are needed to understand its full impact on dry-aged meat quality. Further studies on determining the consumer acceptability as well as flavor-related compound analyses are currently under investigation.

Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age

2018 ◽  
Vol 58 (9) ◽  
pp. 1726 ◽  
Author(s):  
J. L. M. Mello ◽  
R. A. Souza ◽  
F. B. Ferrari ◽  
A. Giampietro-Ganeco ◽  
P. A. Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shear Force ◽  
Aging Process ◽  
Control Group ◽  
Breast Meat ◽  
Free Range ◽  
Final Yield ◽  
Effects Of Aging

We evaluated the effect of broiler age and aging process on the meat characteristics of breast fillets from female free-range broilers slaughtered at 12 weeks of age (Wk12) and 70 weeks of age (Wk70). We used breast meat from female ISA Label (n = 60) broilers. Ten samples of each broiler age were aged in an incubator (2°C ± 0.5°C) for 3 and 7 days. Ten samples for each broiler age were analysed 4 h post-slaughter (Control group). Compared with breast meat from Wk12, breast meat from Wk70 showed higher shear force (30.52 N vs 27.19; P = 0.0322) and total collagen (4.33 g/kg vs 3.77 g/kg; P = 0.0149), which were reduced during aging to 15.49 N and 3.92 mg/100 g, respectively. The aging process did not affect the lipid oxidation of breast meat from Wk70. After aging for 3 days, breast meat from Wk70 had similar protein and fat contents to those of meat from Wk12 (21.29% and 1.04%, on average, respectively). Breast meat from Wk70 also showed lower concentrations of docosahexaenoic (0.32% vs 0.65%; P < 0.0001) and eicosapentaenoic (0.01% vs 0.12%; P < 0.0001) fatty acids than meat from Wk12. The use of free-range hen meat is beneficial to the industry because of the lower storage and cooking losses, which may influence the final yield, besides its lower polyunsaturated fatty acid concentration, which makes it less vulnerable to rancidification. Aging for at least 3 days at 2°C is satisfactory to promote the tenderisation of meat from free-range broiler hens.

Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages

2016 ◽  
Vol 23 (1) ◽  
pp. 75-85 ◽  
Author(s):  
BM Naveena ◽  
Panjab S Khansole ◽  
M Shashi Kumar ◽  
N Krishnaiah ◽  
Vinayak V Kulkarni ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Gel Electrophoresis ◽  
Shear Force ◽  
Microbial Growth ◽  
Protein Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Sensory Attributes ◽  
Sous Vide ◽  
Quality And Shelf Life

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher ( p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved ( p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

scholarly journals Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins from Cull Cow

2021 ◽  
Author(s):  
Derico Setyabrata ◽  
Siwen Xue ◽  
Kelly R Vierck ◽  
Jerrad F. Legako ◽  
Paul Ebner ◽  
...  
Keyword(s):  
Meat Quality ◽  
Uv Light ◽  
Color Stability ◽  
Panel Analysis ◽  
Consumer Panel ◽  
Trained Panel ◽  
Longissimus Lumborum ◽  
Lipid And Protein Oxidation ◽  
Microbial Analysis ◽  
Cull Cow

The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (M. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42+ mo) were obtained at 5d postmortem, divided into four equal sections and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water permeable bag [DWA], and UV-light dry-aging [UDA]). The beef sections were aged for 28d at 2°C, 65% relative humidity and 0.8 m/s airflow. Following aging, surface crusts and bones were removed and loin samples were collected for the meat quality, microbiological and sensory analyses.Results indicated that all dry-aged loins had greater moistureand trimming loss compared to WA (P&lt;0.05), while DWA had lower loss than DA and UDA (P&lt;0.05). No differences in shear force, cook loss and both lipid and protein oxidation across all treatments were observed (P&gt;0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable to WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P&lt;0.05). The consumer panel analysis found that all loins were acceptable and the trained panel analysis indicated that DA loins had lower sour and fatty flavor attributes compared to WA (P&lt;0.05). The results indicate that dry-aging can potentially be utilized as the effective natural process to improve cull cow beef palatability without compromising other meat quality attributes or microbiological shelf-life.

scholarly journals Edible Coating and Temperature Affect Meat Quality of Vacuum Packaged Lamb Meat

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. S. Cordeiro ◽  
L. A. Forato ◽  
R. Bernardes Filho ◽  
R. T. Nassu
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Edible Coating ◽  
Control Test ◽  
Lamb Meat ◽  
Tbars Values ◽  
And Control ◽  
Control Samples

ObjectivesPackaging affects meat quality and durability because it can modify the environment around the product, creating conditions that delay deterioration reactions. During refrigerated storage of fresh meat, physical, chemical, microbiological and sensory changes may occur. Thus, to meet consumer needs, such as quality, convenience, and longer shelf life, it is necessary to extend the meat shelf life. An alternative is the use of edible coatings, which can be applied as primary packaging. This study aimed to evaluate the effect of chitosan and zein coatings on the meat quality of vacuum-packaged lamb meat stored for 57 d in two different temperatures.Materials and MethodsLongissimus muscle (right and left sides) from male lambs with the same diet and genetic group obtained from five animals were cut onto 2.5cm thickness steaks, randomized equally and distributed into three treatments: control (no coating), coated with chitosan (1% w/v)/0.5% glycerol (w/v) solubilized in 1% lactic acid (v/v) and coated with zein (4% w/w)/0.5% pink pepper oil (w/w) solubilized in 70% ethanol. Samples were then vacuum packaged (permeability rate: 2000 cm3/m224 h), stored for 57 d at two different temperatures (1°C and 5°C) and evaluated every 14 d by the following analyses: pH, instrumental color, water holding capacity (WHC), shear force, and TBARS- lipid oxidation. Lamb meat coated with zein or chitosan were submitted to a difference from the control test (the sample without any coating). Data were analyzed by ANOVA, and when a significant difference was found, SNK and Dunnet tests were applied for the quality analyses and sensory difference, respectively. For color analysis, ΔE = [(ΔL*)2 + (Δa*)2 + (Δb*)2]1/2 was also calculated.ResultsCoating, temperature and time showed significant differences (p < 0.05) for some of the studied variables except for WHC. A triple interaction was also found for all variables. At 1°C, ΔE from chitosan samples showed low values (ΔE = 1.95), meaning that color differences would not be noticed by time up to 29 d, although at 57 d values were 12.68. At the same temperature, zein containing samples when compared between 1 and 57 d, ΔE values varied from 5.51 to 11.42 where color changes were noticeable. At the end of 57 d, chitosan coated samples showed lower values of L* (lighter) and a* (less red) compared to zein coated and control samples. Generally, shear force values showed lower values by times, although chitosan showed higher values at 5°C. pH values varied from 5.09 to 5.48, temperature and coating did not affect this parameter, only time. For TBARS values, the highest value (0.238 mg MDA kg–1 sample) was found in the chitosan sample at 57 d at 5°C. Samples containing zein, for both temperatures, showed lower TBARS values if compared with chitosan. In this study, chitosan had a negative effect to lipid oxidation and shear force with higher values if compared to the others. In the difference from control test, lamb meat coated with zein was considered different with an average value = 4, which means moderate/great difference, (p < 0.05) from chitosan and control samples.ConclusionZein was more effective for showing lower values of TBARS and for not affecting shear force if compared to chitosan and control samples and can be used as an alternative for edible coating.

Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot

2020 ◽  
Vol 60 (4) ◽  
pp. 595
Author(s):  
Dayane Cristina Rivaroli ◽  
Maria del Mar Campo ◽  
Carlos Sañudo ◽  
Ana Guerrero ◽  
André Mendes Jorge ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Sweet Orange ◽  
Average Weight ◽  
Oil Blend ◽  
Water Holding

Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 ± 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2°C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P &gt; 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.

scholarly journals Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2503
Author(s):  
Derico Setyabrata ◽  
Anna D. Wagner ◽  
Bruce R. Cooper ◽  
Yuan H. Brad Kim
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Uv Light ◽  
Color Stability ◽  
Consumer Panel ◽  
Adverse Impacts ◽  
Retail Display ◽  
Water Holding ◽  
Related Compounds ◽  
Metabolomics Analysis

This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

Sign in / Sign up

Export Citation Format

Share Document