Changes in the colour and sensory properties of beef frozen after seven days of ageing in a modified atmosphere

2018 ◽  
Vol 14 (3) ◽  
pp. 47-59
Author(s):  
Katarzyna Śmiecińska ◽  
Dorota Kubiak ◽  
Tomasz Daszkiewicz ◽  
Paulina Osowiec
Keyword(s):  
Shear Force ◽  
Frozen Storage ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Black And White ◽  
Before And After ◽  
Longissimus Lumborum ◽  
C 30 ◽  
Group B ◽  
Meat Samples

The aim of the study was to evaluate the colour, sensory properties and shear force values of meat from ten young bulls produced by crossing Polish Black-and-White Holstein-Friesian cows with Belgian White Blue bulls. The quality of the longissimus lumborum (LL) muscle was determined after seven-day ageing under various modified atmosphere (MA) conditions (vacuum – group B; 40% CO2 + 60% N2 – group C; 30% CO2 + 70% Ar – group D) followed by freezing and frozen storage. The process of seven- day ageing in MA composed of 40% CO2 + 60% N2 significantly increased the colour lightness of the beef samples. Eight-month frozen storage increased colour lightness in the meat samples aged in MA composed of 30% CO2 + 70% Ar. Meat samples aged under various MA conditions had a higher contribution of redness (a*) and yellowness (b*) than non-aged beef. Meat samples frozen after ageing in MA containing Ar had less redness than the samples from other groups. After frozen storage, meat samples from all groups had less redness and yellowness. Ageing and frozen storage had no significant effect on the juiciness of the beef. The beef aged in vacuum conditions was the most tender, both before and after frozen storage. Ageing had no significant influence on the shear force of meat samples evaluated before freezing. Meat samples aged in MA composed of 30% CO2 + 70% Ar evaluated after frozen storage had lower average shear force values than beef that had not been aged prior to freezing.

Analysis of the texture of rabbit meat subjected to different means of heat treatment

2016 ◽  
Vol 12 (1) ◽  
pp. 25-32
Author(s):  
Konrad Kozioł ◽  
Sylwia Pałka ◽  
Łukasz Migdał ◽  
Olga Derewicka ◽  
Michał Kmiecik ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Shear Force ◽  
Profile Analysis ◽  
Frozen Storage ◽  
Texture Profile ◽  
Two Samples ◽  
Longissimus Lumborum ◽  
Plastic Bag ◽  
Rabbit Meat ◽  
Meat Samples

The aim of this study was to examine the influence of different types of heat treatment on the shear force and texture profile analysis (TPA) of rabbit meat. The research material was meat samples from 22 Blanc de Termonde rabbits. Two samples from the right loin (m. longissimus lumborum) were collected. The first sample was vacuum-packed in a plastic bag and frozen for 72 h at –18 °C; after thawing the samples were immersed in a water bath and boiled for 40 min at 80 °C. The second sample was placed in a plastic frozen-storage bag and frozen for 72 h at –18 °C; after thawing the samples were roasted at 180 °� � � � � � � � � � � � � � C to an internal temperature of 78 °� C. Shear force, hardness, springiness, cohesiveness and chewiness were measured. Significant differences in hardness, cohesiveness and chewiness were found depending on the type of heat treatment. The hardness of the boiled meat was 32% higher than that of the roasted meat, cohesiveness 10% higher, and chewiness 39% higher than in the case of the roasted meat.

scholarly journals Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage

2018 ◽  
Vol 27 (4) ◽  
Author(s):  
Katarzyna Śmiecińska ◽  
Tomasz Daszkiewicz ◽  
Dorota Kubiak ◽  
Natalia Piaskowska ◽  
Sylwia Łojewska
Keyword(s):  
Weight Loss ◽  
Frozen Storage ◽  
Refrigerated Storage ◽  
Black And White ◽  
Holstein Friesian ◽  
Longissimus Lumborum ◽  
Tbars Values ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

The quality of the longissimus lumborum muscle (Holstein-Friesian Black-and-White- HF BW x Belgian Blue - BB bulls) was determined after 14 days of storage under different modified atmospheres (MA) (vacuum; 40% CO2 + 60% N2; 30% CO2 + 70% Ar) and 6 months of frozen storage following 14 days of MA storage. Weight loss and cooking loss were smaller, and drip loss was greater after frozen storage compared with refrigerated storage. The pH of stored meat was typical of high-quality beef. TBARS values increased after refrigerated storage and after frozen storage. The changes in color parameters point to metmyoglobin formation in frozen meat. Both refrigerator and freezer storage had beneficial influence on tenderness, and shear force values decreased in frozen beef. The composition of MA during refrigerated storage had no effect on the analyzed parameters of beef. Frozen meat that was stored in a MA containing Ar prior to freezing was characterized by the lowest weight loss, and vacuum-packaged meat - by the lowest TBARS values.

scholarly journals Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

2017 ◽  
Vol 73 (12) ◽  
pp. 802-810 ◽  
Author(s):  
Piotr Domaradzki ◽  
Zygmunt Litwińczuk ◽  
Mariusz Florek ◽  
Paweł Żółkiewski
Keyword(s):  
Shear Force ◽  
Free Water ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Post Mortem ◽  
Black And White ◽  
Holstein Friesian ◽  
Longissimus Lumborum ◽  
Water Holding

Recent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. For this reason we conducted a study to evaluate selected physicochemical properties of the meat of young bulls of three native breeds, Polish Red, White-Backed and Polish Black-and- White, compared with the meat of young Simmental and Polish Holstein-Friesian bulls, during a 14-day ageing of vacuum-packed meat. The following parameters were measured in m. longissimus lumborum (MLL) taken from half carcasses of 50 young bulls (10 from each breed): pH, electrical conductivity (45 min., 24 h, 2, 7 and 14 days post mortem), colour (according to CIE L*a*b*), shear force and energy. The water-holding capacity of the meat (drip loss, cooking loss and free water by the Grau-Hamm method), TBARS value (on days 2, 7 and 14) and content of haem pigments were determined as well. The physicochemical parameters of the MLL muscle obtained from the native Polish breeds of bulls (Polish Red, White-Backed and Polish Black-and-White) had intermediate values between those of Polish Holstein- Friesian (dairy type) and Simmental (dual-purpose) cattle. No qualitative deviations, such as those associated with DFD syndrome (pH 48 h in the range of 5.51-5.72), were found in any of the samples, which indicates that the raw material is well suited to the production of beef for culinary purposes. The breed of cattle was found to significantly influence the water-holding capacity parameters. The highest (P < 0.001) drip loss was reported on the 14th day post mortem for the MLL of young bulls of the Simmental (6.89%) and Polish Red breeds (6.47%). The highest cooking loss was found on the 7th day post mortem in the MLL of young bulls of the Polish Holstein-Friesian (30.66%) and Simmental breeds (30.92%). Significantly (P < 0.01) the least favourable water-holding capacity (the largest amount of free water) was shown by the muscle of young bulls of the Simmental breed on the 2nd day post mortem (75.31 mg) and the Polish Red breed on the 7th and 14th days post mortem (67.42 mg and 60.36 mg, respectively). On the 2nd and 7th days post mortem, the most tender MLL muscle was found (according to WBSF shear force) in the Polish Holstein-Friesian (76.8 N and 69.3 N) and Polish Black-and-White breeds (89.5 N and 59.1 N). On the last, 14th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2nd and 7th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2nd and 7th days post mortem) and the White-Backed breed (on the 14th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss)....

Study the Relationship Between Estrogen Hormone and Calcium in Normal Females Before and After Menopause in Baghdad / Iraq

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Sameerah Mustafa ◽  
Asal Tawfeeq ◽  
Hadeel Hasan
Keyword(s):  
Oral Contraceptive ◽  
Healthy Controls ◽  
Serum Samples ◽  
Oral Contraceptive Pills ◽  
Contraceptive Pills ◽  
Menopausal Women ◽  
Before And After ◽  
Group A ◽  
Group B ◽  
Age Range

This study involved the collection of (90) samples of women serum which included (30) serum samples collected from women before menopause (reproductive women) in the age range of (22-43) years and were considered as (group A- control). While, (group B) included (30) serum samples collected from women using oral contraceptive pills between the ages of (22-43) years old. Whereas, another (30) serum samples were collected from women after menopause between the ages of (43-54) years and were considered as (group C). All of the collected serum samples were subjected to a number of serological and chemical tests for the measurement of (E2, HDL, LDL and Ca). Then, the obtained data were statistical analyzed and results showed a significant decrease (p˂ 0.05) in (E2 ,Ca and HDL) levels in menopausal women compared to that of the normal healthy controls. While, there were non-significant decrease (p> 0.05) in (E2, Ca and HDL) levels in women taking oral contraceptive when compared to the normal healthy controls. On the other hand, a significant increase (p˂ 0.05) was recorded in LDL level in menopausal women compared to that of the normal healthy controls whereas, no-significant increase (p˃ 0.05) in the LDL level in women taking oral contraceptives when compared to the control women.

A Comparative Study of Amalaki Choorna along with Madhu and Vata Twak Kashaya Yoni Pichu Dharana in the Management of Shweta Pradara

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Renuka M. Tenahalli
Keyword(s):  
Vitamin C ◽  
Early Stage ◽  
Pathological Condition ◽  
Before And After ◽  
Group A ◽  
Phosphorus Iron ◽  
Group B ◽  
Busy Schedule ◽  
Iron And Calcium

Shweta Pradara (Leucorrhoea) is the disease which is characterized by vaginal white discharge. Vaginal white discharge this symptom is present in both physiological and pathological condition, when it becomes pathological it disturbs routine life style of the woman. Most of the women in the early stage will not express the symptoms because of hesitation and their busy schedule. If it is not treated it may leads to chronic diseases like PID (Garbhashaya Shotha etc.) Charaka mentioned Amalaki Choorna along with Madhu and Vata Twak Kashaya Yoni Pichu Dharana. This treatment is used in Shweta Pradara shown positive results, hence a study was under taken to assess its clinical efficacy. 30 diagnosed patients of Shweta Pradara were randomly selected, allocated in three groups. Group A and Group B received Amalaki Choorna with Madhu and Vata Twak Kashaya Yoni Pichu Dharana respectively and Group C received Amalaki Choorna with Madhu followed by Vata Twak Kashaya Yoni Pichu Dharana for 15 days. The patients were assessed for the severity of the symptoms subjectively and objectively before and after the treatment and at the end of the follow up. Data from each group were statistically analyzed and were compared. No side effects were noted and it may be considered as an effective alternative medicine in Shweta Pradara (leucorrhea). Amalaki is rich in natural source of vitamin C and contains phosphorus, iron and calcium. Honey contains carbohydrate, vitamin C, phosphorus iron and calcium. All together these help to increase Hb% and immunity. Vata Twak Kashaya contains tannin which helps to maintain normal pH of the vagina.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

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.

Is Decorin a Promising New Agent for Facial Nerve Regeneration? An Experimental Study

2021 ◽  
pp. 1-11
Author(s):  
Zehra Çınar ◽  
Ufuk Emre ◽  
Mehmet Gül ◽  
Özgür Yiğit ◽  
Elshan Mammadov ◽  
...  
Keyword(s):  
Cell Proliferation ◽  
Schwann Cell ◽  
Facial Nerve ◽  
Axonal Degeneration ◽  
Sham Group ◽  
Axon Diameter ◽  
Compound Muscle Action Potentials ◽  
Before And After ◽  
Potential Benefits ◽  
Group B

Objective: The aim of this study was to investigate the effects of systemic administration of decorin (DC) on facial nerve (FN) regeneration. Methods: A total of 32 female albino Wistar rats were divided into 4 groups: control (C) group: no bilateral FN neurorrhaphy (B-FNN), no DC application, sham-operated group: B-FNN without DC application, DC group: DC application without B-FNN, and B-FNN + DC group: B-FNN and DC application. Nerve conduction studies were performed before and after skin incisions at 1st, 3rd, 5th, and 7th weeks in all groups. The amplitude and latency of compound muscle action potentials were recorded. FN samples were obtained and were investigated under light microscopy and immunohistochemical staining. The nerve and axon diameter, number of axons, H score, Schwann cell proliferation, and myelin and axonal degeneration were recorded quantitatively. Results: In the sham group, the 3rd and 5th postoperative week, amplitude values were significantly lower than those of the B-FNN + DC group (p < 0.05). Nerve diameters were found to be significantly larger in the sham, DC, and B-FNN + DC groups than in the C group (p < 0.05). The number of axons, the axon diameter, and the H scores were found to be significantly higher in the B-FNN + DC group than in the sham group (p < 0.05). The Schwann cell proliferation, myelin degeneration, and axonal degeneration scores were significantly lower in the B-FNN + DC group than in the sham group (p < 0.05). Conclusion: Electrophysiological and histopathological evaluation revealed the potential benefits provided by DC. This agent may increase FN regeneration.

scholarly journals Application and practice of a step-by-step method combined with case-based learning in Chinese otoendoscopy education

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Fanqin Wei ◽  
Qiyang Sun ◽  
Zili Qin ◽  
Huiwen Zhuang ◽  
Guangli Jiang ◽  
...  
Keyword(s):  
Learning Experience ◽  
Step Method ◽  
Innovative Methods ◽  
Before And After ◽  
Case Based Learning ◽  
Group A ◽  
Clinical Thinking ◽  
Group B ◽  
Learning Interest ◽  
Case Based

Abstract Background Standardized training allows more physicians to master otoendoscopic surgery. However, the lecture-based learning (LBL) applied in otoendoscopy teaching may not be conducive to training students in clinical thinking and surgical ability. It is necessary to explore innovative methods for otoendoscopy teaching. This study aimed to determine the effect of a step-by-step (SBS) method combined with case-based learning (CBL) in otoendoscopy teaching. Methods Fifty-nine physicians who participated in otoendoscopy training were selected as the study subjects and randomly divided into two groups (A and B). Group A underwent training with the SBS & CBL method, while Group B underwent training with the LBL & CBL method. The effects of these two methods for otoendoscopy training were compared by evaluation of professional skills and questionnaires before and after the training. Results Proficiency in otoendoscopic anatomy and grades for both professional knowledge and otoendoscopic skills were significantly higher in Group A than in Group B(P < 0.05). In terms of learning interest, surgical ability, acting capacity during surgery, reducing surgical complications, and satisfaction with learning experience, all responses from Group A were better than those from Group B(P < 0.05). Conclusions The SBS & CBL method may help to improve ability in otoendoscopic surgery and clinical thinking and appears suitable for endoscopy teaching.

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

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