scholarly journals Oxidative Stability of Lamb Meat Patties From Longissimus dorsi Muscle Stored Under Refrigeration

2019 ◽  
Vol 8 (1) ◽  
pp. 13
Author(s):  
Jéssica Diogo Baltar ◽  
Rami Fanticelli Baptista ◽  
Ana Paula Amaral de Alcântara Salim ◽  
Juliana Maria Guedes de Oliveira ◽  
Maria Lucia Guerra Monteiro ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Thiobarbituric Acid ◽  
Additional Treatment ◽  
Longissimus Dorsi ◽  
Refrigerated Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Carbonyl Content ◽  
Longissimus Dorsi Muscle ◽  
Meat Market ◽  
Interesting Alternative

The aim of this study was to evaluate the oxidative stability of fresh lamb patties from Longissimus dorsi (LD) muscle, obtained from animals slaughtered at 10 months-age, during 9 days under refrigerated storage. Six batches (n = 6) of lamb patties were prepared and analyzed for thiobarbituric acid-reactive substances (TBARS), and for carbonyl content throughout 9 days at 4 °C. TBARS levels were stable (p > 0.05) during first five days of storage and a decrease (p < 0.05) in lipid oxidation was observed on day 9. Carbonyl content increased (p < 0.05) up to day 5, remaining constant (p > 0.05) from day 5 to day 9. We concluded that fresh lamb patties from LD muscle of animals slaughtered with 10 months of age was relatively stable to oxidative process during refrigerated storage without additional treatment, which may represent a viable and interesting alternative for refrigerated meat market.

Antioxidative/Antimicrobial Effects of Galangal and α-Tocopherol in Minced Beef

2000 ◽  
Vol 63 (3) ◽  
pp. 404-407 ◽  
Author(s):  
POH BEE CHEAH ◽  
SEONG PEI GAN
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Alpinia Galanga ◽  
Minced Beef ◽  
Microbial Stability ◽  
Minced Meat

The antioxidant and microbial stabilities of galangal (Alpinia galanga) extract in raw minced beef were examined at 4 ± 1°C. Raw minced beef containing galangal extracts (0 to 0.10%, wt/wt) were prepared. Lipid oxidation during refrigerated storage was assessed by monitoring malonaldehyde formation, using the thiobarbituric acid reactive substances method. In minced beef, added galangal extract improved oxidative stability. Galangal extract at higher concentrations of 0.05% and 0.10% (wt/wt) were also found to extend the shelf-life of minced beef. Addition of α-tocopherol (0.02%, wt/wt) to galangal extract (0.05%, wt/wt) were observed to increase the oxidative but not the microbial stability of minced beef during the storage of 7 days. Galangal extract may prove useful in inhibiting lipid oxidation and increasing microbial stability of minced meat.

scholarly journals Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2173
Author(s):  
Diego E. Carballo ◽  
Irma Caro ◽  
Cristina Gallego ◽  
Ana Rebeca González ◽  
Francisco Javier Giráldez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sodium Ascorbate ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pork Patties ◽  
Minced Meat ◽  
Water Holding ◽  
Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

scholarly journals Selenium content in tissues and meat quality in rabbits fed selenium yeast

2008 ◽  
Vol 52 (No. 6) ◽  
pp. 165-169 ◽  
Author(s):  
A. Dokoupilová ◽  
M. Marounek ◽  
V. Skřivanová ◽  
P. Březina
Keyword(s):  
Glutathione Peroxidase ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Control Diet ◽  
Thiobarbituric Acid ◽  
Basal Diet ◽  
Selenium Content ◽  
Feed Conversion ◽  
Thiobarbituric Acid Reactive Substances ◽  
Selenium Yeast

Ten weaned rabbits were fed a basal (control) diet containing 0.12 mg Se/kg. In 10 rabbits the basal diet was supplemented with Se-enriched yeast to increase the Se concentration to 0.50 mg/kg. Rabbits were slaughtered at the age of 11 weeks. Samples of meat, liver and hair of 4 rabbits from each group were taken and analyzed. No effect of Se on growth, feed conversion and dressing out percentage was observed. Loin and hindleg meat, liver and hair of control rabbits contained 93, 98, 521 and 267 &mu;g Se/kg, respectively (average values). In treated rabbits the corresponding Se concentrations were 400, 389, 1 414 and 914 &mu;g/kg. Supranutritional Se supply had no effect on the activity of glutathione peroxidase in meat, and oxidative stability of meat expressed as production of thiobarbituric acid-reactive substances in meat stored for 3 and 6 days. Thus, the enrichment of meat with Se is the main benefit of Se supplementation of rabbit diets.

Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef

2020 ◽  
Vol 60 (5) ◽  
pp. 713 ◽  
Author(s):  
A. Maggiolino ◽  
J. M. Lorenzo ◽  
A. Salzano ◽  
M. Faccia ◽  
F. Blando ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Pinus Taeda ◽  
Meat Quality ◽  
Shear Force ◽  
Control Diet ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Aging Period

Context The inclusion of Pinus taeda hydrolysed lignin (PTHL) in beef diets could improve quality and stability of meat, but effects could vary through the aging period (AP). Aim The aim was to evaluate the effects of the PTHL inclusion in the diet of finishing beef cattle on meat quality, fatty acid composition and oxidative stability at Days 1, 8, 11 and 15 of aging. Methods Forty Limousin bulls (340 ± 42 kg) were fed ad libitum on a total mixed ration (TMR). The control group received exclusively TMR for 120 days, while the experimental group received the same TMR as the control group but supplemented with PTHL (Oxifenol, I-Green, Padua, Italy; 35 g/day per head at 1–90 days and 70 g/day per head at 91–120 days). Key results Diet did not influence the chemical composition, pH, cooking loss, Warner–Bratzler shear force and hydroperoxide content. The Warner–Bratzler shear force (P &lt; 0.001) decreased, while lightness (P &lt; 0.01) and hydroperoxides (P &lt; 0.001) increased through the aging period. Thiobarbituric acid reactive substances were similar for both diets at 1 and 15 days. However, thiobarbituric acid reactive substances at 8 and 11 days were higher for control than for the PTHL diet (P = 0.023 for interaction). Protein carbonyls were higher for control than for the PTHL diet at 8 days (P = 0.003 for interaction), but similar for both diets for the other dates. Saturated, monounsaturated and polyunsaturated fatty acids varied through the AP with PTHL diet, while no changes were observed with control diet (P &lt; 0.01 for interactions). At 11 days, the n-6:n-3 ratio passed from being the minimum value with the PTHL diet to be the maximum with control diet (P &lt; 0.01 for interaction). Conclusions The effects of PTHL inclusion in bull finishing diets depends on the AP but, generally, may result in beef with meat with beneficial effects on human health. Implications Including PTHL in the diet of finishing bulls can be useful to improve meat quality, favouring the use of natural waste substances deriving from vegetal production.

scholarly journals Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami

2017 ◽  
Vol 2017 ◽  
pp. 1-5 ◽  
Author(s):  
Marcello Trevisani ◽  
Matilde Cecchini ◽  
Daniela Siconolfi ◽  
Rocco Mancusi ◽  
Roberto Rosmini
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Water Activity ◽  
Water Loss ◽  
Sensory Quality ◽  
Thiobarbituric Acid ◽  
Case Hardening ◽  
Thiobarbituric Acid Reactive Substances

Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripening and compared with controls at 5, 6, and 7 months of shelf life. The results were correlated with sensory quality. TBARS levels were below 0.8 mg kg−1 in the beeswax-coated salami until 6 months of aging (median 0.697, max 0.795) and significantly higher in the uncoated salami (median 1.176, max 1.227). A slight correlation between the amount of TBARS and Aw was observed in beeswax-coated salamis, whereas this effect was masked in controls by the large Aw variability observed at 7 months. Beeswax coating prevents case hardening and facilitated the peeling.

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