scholarly journals Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 649 ◽  
Author(s):  
Yingwu Shi ◽  
Wangang Zhang ◽  
Guanghong Zhou
Keyword(s):  
Aging Time ◽  
Shear Force ◽  
Microbial Contamination ◽  
Bound Water ◽  
Free Water ◽  
Moisture Permeability ◽  
Opposite Trend ◽  
Fragmentation Index ◽  
Different Levels

The objective of this study was to investigate the effects of six different aging methods (four types of moisture-permeable packaging, wet aging, and dry aging) and aging time (0, 7, and 14 d) on the quality of aging beef, especially physicochemical properties. The weight loss, aerobic bacterial counts, yeast counts, and mold counts increased with the increase of moisture permeability and aging time. However, shear force, hardness, cohesiveness, and chewiness followed an opposite trend with increasing moisture permeability. The values of L* and b* appeared to decrease in the dry-aged samples compared with those of the others. In addition, water content in dry-aged samples for 7 and 14 d showed a significant decrease. The higher myofibril fragmentation index was observed in dry-aged samples for 7 and 14 d compared with groups using moisture-permeable packaging. Meanwhile, the percentage of bound water and free water appeared to decrease with the increase of moisture permeability. Thus, different moisture-permeable packaging was able to control different levels of water loss and effectively reduce microbial contamination compared with dry aging. The changes of both myofibrillar fragmentation index (MFI) and distribution of water indicated that moisture-permeable packaging affected the structure of myofibrils, which influenced the shear force.

Effects of low-voltage electrical stimulation and aging on lamb meat quality

2012 ◽  
Vol 92 (1) ◽  
pp. 59-66 ◽  
Author(s):  
E. Pouliot ◽  
C. Gariépy ◽  
M. Thériault ◽  
C. Avezard ◽  
J. Fortin ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Low Voltage ◽  
Ph Value ◽  
Target Weight ◽  
Lamb Meat ◽  
Fragmentation Index

Pouliot, E., Gariépy, C., Thériault, M., Avezard, C., Fortin, J., Simmons, N. J. and Castonguay, F. W. 2012. Effects of low-voltage electrical stimulation and aging on lamb meat quality. Can. J. Anim. Sci. 92: 59–66. The aim of this study was to evaluate the effect of electrical stimulation (ES) and aging time on meat quality of heavy lamb as produced in Quebec. Seventy-six Suffolk-sired crossbred male lambs were slaughtered at a target weight of 50±2 kg. Half of them were electrically stimulated (ES vs. control) at 5–10 min postmortem (21 V; 0.25 A; 60 s). Postmortem pH decline and temperature were monitored. After carcass cutting, longissimus dorsi sections were assigned to aging periods of 1, 3 or 8 d. Temperature decline was the same for both treatments (P=0.749). However, ES carcasses always had a lower pH value than controls during the first 24 h (P<0.001) while the ultimate pH was equivalent (P=0.803). Tenderness, as assessed by either Warner-Bratzler shear force (39 carcasses) or sensory evaluation (35 carcasses) was enhanced by both ES (P<0.001) and aging (P<0.001). At each aging time, tenderness was greater for ES meat. In addition, only 3 d of aging were necessary for ES meat to achieve the tenderness level attained by the controls after 8 d. Sarcomeres were longer (P<0.001) in ES meat than in controls while myofibrillar fragmentation index was not affected by ES treatment (P=0.743). Electrical stimulation also had small effects on color parameters (a*, b* and L*; P<0.01) and flavor (P=0.04). These results provide the first evidence that tenderness of the meat from heavy lambs produced and processed in Quebec could be enhanced by ES, mostly through cold shortening reduction.

scholarly journals How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

2016 ◽  
Vol 38 (3) ◽  
pp. 301 ◽  
Author(s):  
Carlos Emanuel Eiras ◽  
Mariana Garcia Ornaghi ◽  
Maribel Velandia Valero ◽  
Dayane Cristina Rivaroli ◽  
Ana Guerrero ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Total Lipids ◽  
Lean Beef ◽  
Concentrate System ◽  
Cottonseed Hull ◽  
Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production. 

scholarly journals Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2663
Author(s):  
Jiwei Jiang ◽  
Fen Zhou ◽  
Caining Xian ◽  
Yuyao Shi ◽  
Xichang Wang
Keyword(s):  
Radio Frequency ◽  
Bound Water ◽  
Free Water ◽  
Electrode Gap ◽  
Related Factors ◽  
Volumetric Heating ◽  
Fragmentation Index ◽  
Free Water Content ◽  
Tilapia Fillets ◽  
And Migration

Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related factors on the texture were analyzed, and the mechanisms by which RF tempering affected the texture of the tempered fillets were evaluated. The results show that the springiness (from 0.84 mm to 0.79 mm), cohesiveness (from 0.64 mm to 0.57 mm), and resilience (from 0.33 mm to 0.25 mm) decreased as the electrode gap was increased and the power remained at 600 W, while the shear force increased as the power was increased for the 12 cm electrode gap (from 15.18 N to 16.98 N), and the myofibril fragmentation index (MFI) values were markedly higher at 600 W than at 300 W or 900 W (p < 0.05). In addition, the tempering uniformity had a positive effect on hardness and chewiness. The statistical analysis showed that the texture after RF tempering under different RF conditions correlated relatively strongly with the free water content, cooking loss, and migration of bound water to immobilized water. The decrease in free water and bound water migration to immobilized water resulted in a significant increase in cohesiveness and resilience.

scholarly journals Development of a Device for Staged Determination of Water Activity and Moisture Content

Proceedings ◽  
2018 ◽  
Vol 2 (13) ◽  
pp. 881 ◽  
Author(s):  
Carlo Tiebe ◽  
Marc Detjens ◽  
Annika Fechner ◽  
Stefanie Sielemann ◽  
Andreas Lorek ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Bound Water ◽  
Free Water ◽  
Characteristic Parameter ◽  
Industrial Applications ◽  
Wide Range ◽  
Temperature Equilibrium

Moisture content and water activity are important parameters for quality characterizationof products like bulk materials, powders, granules. Thus, an exact determination is necessarilyrequired in a wide range of industrial applications. Moisture of materials is the content ofnon-chemically bound water in a solid or liquid. Water activity (aw) is a characteristic/parameter ofthe non-chemically bound (“free”) water in materials and is measured as humidity over asolid/liquid surface at constant temperature (equilibrium moisture content). It is an importantparameter to characterize the quality of e.g., pharmaceutical and food products. In ourcontribution, we present the developed MOISHUM device for staged determination of wateractivity and moisture content of liquid and solid materials.

scholarly journals Performance and meat quality of broilers fed different levels of alpha-tocopherol

2021 ◽  
pp. 1941-1954
Author(s):  
Latóya de Sousa Bezerra ◽  
◽  
Roberta Gomes Marçal Vieira Vaz ◽  
Mônica Calixto da Silva ◽  
Kênia Ferreira Rodrigues ◽  
...  
Keyword(s):  
Small Intestine ◽  
Meat Quality ◽  
Shear Force ◽  
Abdominal Fat ◽  
Alpha Tocopherol ◽  
Breast Meat ◽  
Carcass Yield ◽  
Immune Organs ◽  
Different Levels

This study aimed to evaluate the performance and meat quality of broilers fed different levels of alpha-tocopherol. A total of 240 one-day-old Cobb 500® male broiler chicks were reared until day 7 of life, as recommended by the commercial line, and were fed at only 50% of the alpha-tocopherol requirement. At day 8, the chicks were weighed, homogenized, and allotted in a completely randomized design with four treatments (50, 100, 150, and 200% alpha-tocopherol requirement) and six replicates of ten chickens per experimental unit. Several variables were evaluated: weight gain, feed intake, feed conversion, carcass yield and prime cuts (drumstick, thigh, and breast), edible viscera (heart, liver, gizzard), immune organs (cloacal bursa and spleen), intestine weight and length, abdominal fat, breast meat color (lightness, redness, and yellowness), pH, cooking loss, and shear force of the breast meat. Dietary alpha-tocopherol levels did not influence broiler performance, carcass yield, and prime cuts at 42 days of age. The edible viscera, immune organs, the length of the small intestine, and the abdominal fat, as well as the meat color (lightness, redness, and yellowness), pH, cooking loss, and shear force of the breast meat, were not influenced. However, the small intestine yield increased linearly with increasing levels of alpha-tocopherol. The dietary levels of alphatocopherol did not influence the performance and meat quality of broilers from 8 to 42 days of age.

scholarly journals Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

2014 ◽  
Vol 44 (12) ◽  
pp. 2252-2257
Author(s):  
Tharcilla Isabella Rodrigues Costa Alvarenga ◽  
Hirasilva Borba ◽  
Greicy Mitzi Bezerra Moreno ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Lolli Malagoli de Mello ◽  
...  
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Lamb Meat ◽  
Atriplex Nummularia ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

scholarly journals Effects of Neck-Arm Restraint Suspension of Beef Carcasses on Meat Quality and Proteome of Different Muscles During Post-mortem Aging

2021 ◽  
Vol 8 ◽  
Author(s):  
Wentao Cai ◽  
Kaixin Wen ◽  
Leijie Che ◽  
Haijun Zhang ◽  
Yang Zhang ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Post Mortem ◽  
Beef Quality ◽  
Beef Industry ◽  
Fragmentation Index ◽  
Beef Carcasses ◽  
Brown Cattle ◽  
The Cost

Beef quality is the first deciding factor for consumers to consider before purchasing. The aim of this study was to evaluate the effects of suspension and aging time on beef quality. We compared the differences in pH, drip loss, cooking loss, color, shear force, myofibril fragmentation index (MFI), and electron microscope of three muscle tissues between Achilles tendon (AT) and neck-arm restraint (NR) suspensions during seven aging periods (days 0, 1, 2, 3, 7, 14, and 21) after slaughter using the carcasses of six Xinjiang brown cattle. We found that NR suspension could significantly increase the water loss rate and MFI, as well as reduce the shear force compared to AT suspension. The muscle fiber structure with NR suspension was more severely damaged. The proteomics of longissimus dorsi was checked for the post-mortem days 1, 7, and 14. We detected 50, 26, and 29 differentially expressed proteins between NR and AT suspension at post-mortem days 1, 7, and 14, respectively. These proteins were involved in metabolic and muscle structure associated pathways and contributed to a comprehensive understanding of suspension-dependent meat quality regulation by proteins in beef cattle. To conclude, NR suspension can accelerate the aging time of beef carcasses, which will reduce the cost of carcass suspension and bring more benefits in the beef industry.

scholarly journals Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times

2017 ◽  
Vol 39 (4) ◽  
pp. 419
Author(s):  
Patrícia Aparecida Cardoso da Luz ◽  
André Mendes Jorge ◽  
Caroline De Lima Francisco ◽  
Juliana Lolli Malagoli de Mello ◽  
Carolina Toledo Santos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Aging Time ◽  
Shear Force ◽  
Bubalus Bubalis ◽  
Subjective Perception ◽  
Period Analysis ◽  
Murrah Buffalo ◽  
Fragmentation Index

The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 20–24 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1°C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p < 0.05) but caused a change in color (p < 0.05), which, even without difference between the treatments for subjective perception of the color (ΔE; p > 0.05), was considered very noticeable to the human eye. Furthermore, aging reduced the polyunsaturated fatty acids (p <0.05) and did not affect the levels of cholesterol (p > 0.05) in the meat of young buffalo and buffalo heifers of advanced age. Based on the evaluated meat characteristics, concludes that seven days of aging are sufficient for older buffalo heifers, but 21 days of aging are required for the younger male group. 

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.

scholarly journals The Importance of Environmental Factors in the Planning of Container Terminals: The Case Study of the Port of Augusta

2021 ◽  
Vol 11 (5) ◽  
pp. 2153
Author(s):  
Nadia Giuffrida ◽  
Maja Stojaković ◽  
Elen Twrdy ◽  
Matteo Ignaccolo
Keyword(s):  
Environmental Impact ◽  
Container Terminal ◽  
Decision Support Tool ◽  
Container Terminals ◽  
Mitigation Measures ◽  
Support Tool ◽  
Clean Environment ◽  
Different Levels

Container terminals are the main hubs of the global supply chain but, conversely, they play an important role in energy consumption, environmental pollution and even climate change due to carbon emissions. Assessing the environmental impact of this type of port terminal and choosing appropriate mitigation measures is essential to pursue the goals related to a clean environment and ensuring a good quality of life of the inhabitants of port cities. In this paper the authors present a Terminal Decision Support Tool (TDST) for the development of a container terminal that considers both operation efficiency and environmental impacts. The TDST provides environmental impact mitigation measures based on different levels of evolution of the port’s container traffic. An application of the TDST is conducted on the Port of Augusta (Italy), a port that is planning infrastructural interventions in coming years in order to gain a new role as a reference point for container traffic in the Mediterranean.

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