Journal of Muscle Foods最新文献_第4页

PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE 猪肉嫩度和死后嫩化:与肉质性状的相关性和父系的影响

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00201.x

A.C. DILGER, P.J. RINCKER, J.M. EGGERT, F.K. MCKEITH, J. KILLEFER

ABSTRACT

The objective of this study was to identify differences in rate and extent of postmortem tenderization between sire lines and determine correlations between changes in tenderness and other quality traits in pork. Pigs from eight sire lines were raised in a single production facility and harvested on a single day. Whole bone-in loins (n = 151) were collected for fabrication and further analysis. Quality measurements were performed 24 h postmortem and chops were aged 2, 7, 14 and 21 days postmortem for analysis of Warner-Bratzler shear force. Shear force did not differ (P > 0.10) between sire lines at any day of aging; however, rate and extent of postmortem tenderization were different (P < 0.05) between sire lines. While correlations (P < 0.05) between shear force and marbling, loin fat content and water-holding capacity traits were found, correlations were not significant (P > 0.05) for more easily measured quality traits of ultimate pH or color.

PRACTICAL APPLICATIONS

Consumers often denote tenderness as the most important trait in determining the overall quality of pork. Predicting tenderness, however, can be very challenging because many preharvest and postharvest factors influence this trait. Furthermore, tenderness changes with postmortem storage, a phenomenon that is also difficult to predict. This work correlates meat quality traits with both ultimate shear force and the change in shear force with storage. While shear force and the change in shear force are correlated with some quality traits such as water-holding capacity, no one easily measurable trait strongly correlated with shear force. Therefore, this research provides only the first steps in being able to predict tenderness in pork. Furthermore, this work indicates that not all pork ages similarly – the rate and extent of change in postmortem tenderness can be impacted by sire line. These differences between sire lines may offer a new angle of marketing pork.

本研究的目的是确定父系之间死后嫩化率和程度的差异，并确定猪肉嫩度变化与其他品质性状之间的相关性。来自八个父系的猪在一个生产设施中饲养，并在一天内收获。全骨腰(n = 151)收集用于制作和进一步分析。在死后24小时进行质量测量，并在死后2、7、14和21天分别进行羊的Warner-Bratzler剪切力分析。各龄期的剪切力无显著差异(P > 0.10);但不同父系死后嫩化率和程度存在差异(P < 0.05)。虽然剪切力与大理石纹、腰脂肪含量和保水能力性状之间存在相关性(P < 0.05)，但与最终pH值或颜色等更容易测量的品质性状之间的相关性不显著(P < 0.05)。实际应用消费者通常认为嫩度是决定猪肉整体质量的最重要特征。然而，预测嫩度是非常具有挑战性的，因为许多采前和采后因素都会影响这一特性。此外，嫩度随死后储存而变化，这一现象也难以预测。这项工作将肉质性状与极限剪切力和剪切力随储存的变化联系起来。虽然剪切力和剪切力的变化与一些质量性状(如持水能力)相关，但没有一个容易测量的性状与剪切力有很强的相关性。因此，这项研究只提供了能够预测猪肉嫩度的第一步。此外，这项研究表明，并非所有猪肉的年龄都是相似的——死后嫩度变化的速度和程度可能受到父系的影响。父系之间的这些差异可能为猪肉营销提供了一个新的角度。

{"title":"PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE","authors":"A.C. DILGER, P.J. RINCKER, J.M. EGGERT, F.K. MCKEITH, J. KILLEFER","doi":"10.1111/j.1745-4573.2009.00201.x","DOIUrl":"10.1111/j.1745-4573.2009.00201.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of this study was to identify differences in rate and extent of postmortem tenderization between sire lines and determine correlations between changes in tenderness and other quality traits in pork. Pigs from eight sire lines were raised in a single production facility and harvested on a single day. Whole bone-in loins (</i>n = <i>151) were collected for fabrication and further analysis. Quality measurements were performed 24 h postmortem and chops were aged 2, 7, 14 and 21 days postmortem for analysis of Warner-Bratzler shear force. Shear force did not differ (</i>P > <i>0.10) between sire lines at any day of aging; however, rate and extent of postmortem tenderization were different (</i>P < <i>0.05) between sire lines. While correlations (</i>P < <i>0.05) between shear force and marbling, loin fat content and water-holding capacity traits were found, correlations were not significant (</i>P > <i>0.05) for more easily measured quality traits of ultimate pH or color.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Consumers often denote tenderness as the most important trait in determining the overall quality of pork. Predicting tenderness, however, can be very challenging because many preharvest and postharvest factors influence this trait. Furthermore, tenderness changes with postmortem storage, a phenomenon that is also difficult to predict. This work correlates meat quality traits with both ultimate shear force and the change in shear force with storage. While shear force and the change in shear force are correlated with some quality traits such as water-holding capacity, no one easily measurable trait strongly correlated with shear force. Therefore, this research provides only the first steps in being able to predict tenderness in pork. Furthermore, this work indicates that not all pork ages similarly – the rate and extent of change in postmortem tenderness can be impacted by sire line. These differences between sire lines may offer a new angle of marketing pork.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 3","pages":"529-544"},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00201.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 13

COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS 腊肠类产品自然发酵和化学酸化过程中的颜色变化

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00198.x

S. BARBUT

ABSTRACT

The impact of using natural fermentation with lactic acid bacteria (LAB), chemical acidification with liquid lactic acid, and encapsulated citric, gluconic or lactic acid were evaluated in raw and cooked salami-type products. Liquid lactic acid resulted in an immediate pH drop and significant increase in L*(lightness) and a*(redness) values, as well as clumping of the ground meat particles that exhibited moisture release due to excessive protein denaturation. Overnight LAB fermentation also resulted in increased L*and a*values, but unlike direct acid addition, did not cause moisture loss or clumping. Spectra data, collected after both treatments reached pH 4.6, revealed pretty similar curve shape, with higher values for the fermented product at 420–550 nm and 610–670 nm. The encapsulated acids, designed to release acid at about 62C, did not affect the color of the raw meat batters. Cooking of all treatments resulted in higher L*and a*values, both by about 50%. L*and a*values were pretty similar for all the acidified and non-acidified control. The only exception was a no-nitrite control, which showed a significantly (P < 0.05) lower a*value.

PRACTICAL APPLICATIONS

The use of different acidification methods to lower the pH of meat products (bacteria fermentation, direct acid addition, encapsulated acid) does affect the color of the product. When going through the process, care should be given to the rate of acidification. A slow acid production (fermentation) or acid release when the meat proteins have started to go through heat coagulation (by using acid encapsulated in hydrogenated vegetable oil) are recommended. Direct acid addition results in immediate lightening of the product as well as crumbling of the ground meat particles, which later negatively affect color and texture of the product.

摘要研究了乳酸菌自然发酵、液体乳酸化学酸化、柠檬酸、葡萄糖酸或乳酸包封对生、熟腊肠类产品的影响。液态乳酸导致pH值立即下降，L*(浅度)和a*(红度)值显著增加，以及由于蛋白质过度变性而表现出水分释放的碎肉颗粒结块。过夜LAB发酵也导致L*和a*值增加，但不像直接加酸，不会造成水分损失或结块。两种处理的pH值均达到4.6时，所收集的光谱数据显示出非常相似的曲线形状，发酵产物在420 ~ 550 nm和610 ~ 670 nm处的值更高。被封装的酸，设计为在约62℃时释放酸，不影响生肉面饼的颜色。所有处理的蒸煮均可提高L*和a*值，均提高约50%。所有酸化和未酸化对照的L*和a*值非常相似。唯一例外的是无亚硝酸盐对照，a*值显著(P < 0.05)降低。使用不同的酸化方法来降低肉制品的pH值(细菌发酵、直接加酸、包封酸)确实会影响产品的颜色。在进行这一过程时，应注意酸化的速度。建议缓慢产酸(发酵)或当肉蛋白开始经过热凝固(通过使用氢化植物油封装的酸)时释放酸。直接添加酸会使产品立即变淡，并使碎肉颗粒破碎，这对产品的颜色和质地产生负面影响。

{"title":"COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS","authors":"S. BARBUT","doi":"10.1111/j.1745-4573.2009.00198.x","DOIUrl":"10.1111/j.1745-4573.2009.00198.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The impact of using natural fermentation with lactic acid bacteria (LAB), chemical acidification with liquid lactic acid, and encapsulated citric, gluconic or lactic acid were evaluated in raw and cooked salami-type products. Liquid lactic acid resulted in an immediate pH drop and significant increase in</i> L*<i>(lightness) and</i> a*<i>(redness) values, as well as clumping of the ground meat particles that exhibited moisture release due to excessive protein denaturation. Overnight LAB fermentation also resulted in increased</i> L*<i>and</i> a*<i>values, but unlike direct acid addition, did not cause moisture loss or clumping. Spectra data, collected after both treatments reached pH 4.6, revealed pretty similar curve shape, with higher values for the fermented product at 420–550 nm and 610–670 nm. The encapsulated acids, designed to release acid at about 62C, did not affect the color of the raw meat batters. Cooking of all treatments resulted in higher</i> L*<i>and</i> a*<i>values, both by about 50%.</i> L*<i>and</i> a*<i>values were pretty similar for all the acidified and non-acidified control. The only exception was a no-nitrite control, which showed a significantly (</i>P < <i>0.05) lower</i> a*<i>value.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The use of different acidification methods to lower the pH of meat products (bacteria fermentation, direct acid addition, encapsulated acid) does affect the color of the product. When going through the process, care should be given to the rate of acidification. A slow acid production (fermentation) or acid release when the meat proteins have started to go through heat coagulation (by using acid encapsulated in hydrogenated vegetable oil) are recommended. Direct acid addition results in immediate lightening of the product as well as crumbling of the ground meat particles, which later negatively affect color and texture of the product.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 3","pages":"499-508"},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00198.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 18

COMPARISON OF GROUND RAW SOYBEAN AND SOYBEAN MEAL DIETS ON CARCASS TRAITS OF GILTS 粗豆粉与豆粕饲粮对后备母猪胴体性状的影响

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00199.x

DANIEL J. SYKES, JOHN S. COUVILLION, JAMES M. MARTIN, THOMAS G. ALTHEN, BRIAN J. RUDE, MARK CRENSHAW, PAT GERARD, PETER L. RYAN

ABSTRACT

As part of an ongoing reproductive efficiency study with gilts fed a raw soybean (RSB) diet, an assessment of carcass traits was performed to measure the effect of antinutritional factors present in RSB. Yorkshire × Landrace crossbred gilts (n = 20) were assigned to balanced isonitrogenous (crude protein 14%), isocaloric diets using either soybean meal (SBM, n = 10) or ground RSB (n = 10) as the protein supplement. Gilts were fed to day 35–45 of gestation and then harvested for recovery of the reproductive tract and carcass assessment. Carcass trait values included: a decrease (P ≤ 0.05) in hot carcass weight of RSB gilts, but no differences in carcass length, back fat thickness (cm) at 1st rib, 10th rib, last rib, last lumbar and average back fat. Loin area cm², % fat free lean, muscle score and United States Department of Agriculture grade scores did not differ (P > 0.05). Thus, supplementing diets of prepubertal gilts through to early gestation with ground RSB had no observed adverse effects on carcass quality traits.

PRACTICAL APPLICATIONS

Raw soybeans (RSB) are not commonly used in swine diets due to known presence of antinutritional factors that may retard growth in young swine and may also affect carcass quality. However, the effect of using RSB on carcass quality in older swine has yet to be examined. The data from this study show that supplementation of swine diets with RSB can be used in gilts 155 days of age and older without affecting carcass quality.

摘要本研究正在对饲喂原料大豆(RSB)饲粮的后备母猪进行繁殖效率研究，通过对胴体性状的评估来衡量RSB中存在的抗营养因子的影响。选用大约克×长白杂交后备母猪(n = 20)，饲喂均衡等氮(粗蛋白质14%)、等热量饲粮，分别以豆粕(n = 10)或牛血清渣(n = 10)作为蛋白质补充。饲喂至妊娠第35-45天，然后收获用于生殖道恢复和胴体评估。胴体性状值包括:RSB后备母猪热胴体重降低(P≤0.05)，胴体长度、第1肋、第10肋、最后肋、最后腰椎脂肪厚度(cm)和平均背部脂肪无显著差异。腰面积cm2、无脂肪瘦肉%、肌肉评分和美国农业部评分无差异(P > 0.05)。由此可见，在青春期前至妊娠早期的后备母猪饲粮中添加地面RSB对胴体品质性状无不良影响。生大豆(RSB)不常用于猪的日粮中，因为已知存在的抗营养因子可能会阻碍幼猪的生长，也可能影响胴体质量。然而，使用RSB对老年猪胴体质量的影响还有待研究。本研究结果表明，在155日龄及以上的后备母猪饲粮中添加RSB不影响胴体质量。

{"title":"COMPARISON OF GROUND RAW SOYBEAN AND SOYBEAN MEAL DIETS ON CARCASS TRAITS OF GILTS","authors":"DANIEL J. SYKES, JOHN S. COUVILLION, JAMES M. MARTIN, THOMAS G. ALTHEN, BRIAN J. RUDE, MARK CRENSHAW, PAT GERARD, PETER L. RYAN","doi":"10.1111/j.1745-4573.2009.00199.x","DOIUrl":"10.1111/j.1745-4573.2009.00199.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>As part of an ongoing reproductive efficiency study with gilts fed a raw soybean (RSB) diet, an assessment of carcass traits was performed to measure the effect of antinutritional factors present in RSB. Yorkshire</i> × <i>Landrace crossbred gilts (</i>n = <i>20) were assigned to balanced isonitrogenous (crude protein 14%), isocaloric diets using either soybean meal (SBM,</i> n = <i>10) or ground RSB (</i>n = <i>10) as the protein supplement. Gilts were fed to day 35–45 of gestation and then harvested for recovery of the reproductive tract and carcass assessment. Carcass trait values included: a decrease (</i>P ≤ <i>0.05) in hot carcass weight of RSB gilts, but no differences in carcass length, back fat thickness (cm) at 1st rib, 10th rib, last rib, last lumbar and average back fat. Loin area cm<sup>2</sup>, % fat free lean, muscle score and United States Department of Agriculture grade scores did not differ (</i>P > <i>0.05). Thus, supplementing diets of prepubertal gilts through to early gestation with ground RSB had no observed adverse effects on carcass quality traits.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Raw soybeans (RSB) are not commonly used in swine diets due to known presence of antinutritional factors that may retard growth in young swine and may also affect carcass quality. However, the effect of using RSB on carcass quality in older swine has yet to be examined. The data from this study show that supplementation of swine diets with RSB can be used in gilts 155 days of age and older without affecting carcass quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 3","pages":"509-518"},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00199.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS 微生物谷氨酰胺转胺酶对鱼类肌肉凝胶化的影响及氯化钠和ph值的影响

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00193.x

H.M. MORENO, J. CARBALLO, J. BORDERÍAS

ABSTRACT

Texturizing products by protein setting reinforced by Microbial Transglutaminase (MTGase), which forms covalent bonds between proteins, makes it possible to obtain minimally processed products in a raw state that can be commercialized in fresh or cooked products. In the present paper, microbiological analysis determined that restructured products would have a shelf life of up to 14 days (at 2C) if the pH of the samples were 6.0. The physicochemical properties of restructured fish muscle with added MTGase (0.5–1.0%) set at 5C for 48 h at different pH (6 and 6.8) and sodium chloride concentrations (0.5, 1.5 and 4.0%) were studied. pH had the greatest effect on the raw product's mechanical properties at low or medium NaCl concentrations, while at high NaCl concentrations, no differences between either pH were found. More than 0.5% MTGase had very little effect on the mechanical properties of restructured muscle.

PRACTICAL APPLICATIONS

The main aim is to establish bases for using fish fillet trimmings and minced muscle to prepare restructured products that can be commercialized in a raw state. One possibility is to process this kind of products with technologies normally used in whole fish muscle such as smoked fish fillets, carpaccios or marinated products. In addition, these raw restructured products can be commercialized to be cooked as a normal fresh fish fillet or pieces of fillet in a variety of preparations. Nowadays, most restructured products are thermically treated and this limits their consumption. One way of achieving raw restructured products is to use Microbial Transglutaminase to bind small pieces of the muscle. Knowledge of the effect of the combined action of salt and Transglutaminase on fish muscle would be important to develop products with the right consistence. It would also be important for these products to have a low pH to extend their shelf life.

微生物谷氨酰胺转胺酶(mtase)在蛋白质之间形成共价键，通过强化蛋白质设置来形成产品的结构，使得在原始状态下获得最低限度加工的产品成为可能，这些产品可以在新鲜或煮熟的产品中商业化。在本文中，微生物学分析确定，如果样品的pH值为6.0，重组产品的保质期将长达14天(2C)。在不同的pH值(6和6.8)和氯化钠浓度(0.5、1.5和4.0%)下，研究添加MTGase(0.5 ~ 1.0%)，在5C条件下放置48 h的重组鱼肌肉的理化性质。在低、中NaCl浓度下，pH值对原料产品的力学性能影响最大，而在高NaCl浓度下，pH值对原料产品的力学性能影响不大。超过0.5%的MTGase对重组肌肉的力学性能影响很小。实际应用主要目的是建立基础，使用鱼片和绞碎的肌肉来准备可在生状态下商业化的重组产品。一种可能是用通常用于整条鱼肌肉的技术来加工这类产品，比如熏鱼片、羊腿肉或腌制产品。此外，这些生的重组产品可以商业化，作为普通的新鲜鱼片或鱼片在各种制剂中烹饪。如今，大多数重组产品都是经过热处理的，这限制了它们的消耗。获得原始重组产品的一种方法是使用微生物转谷氨酰胺酶结合小块肌肉。了解盐和谷氨酰胺转胺酶的联合作用对鱼类肌肉的影响对于开发具有正确浓度的产品是很重要的。同样重要的是，这些产品的pH值要低，以延长其保质期。

{"title":"GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS","authors":"H.M. MORENO, J. CARBALLO, J. BORDERÍAS","doi":"10.1111/j.1745-4573.2009.00193.x","DOIUrl":"10.1111/j.1745-4573.2009.00193.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Texturizing products by protein setting reinforced by Microbial Transglutaminase (MTGase), which forms covalent bonds between proteins, makes it possible to obtain minimally processed products in a raw state that can be commercialized in fresh or cooked products. In the present paper, microbiological analysis determined that restructured products would have a shelf life of up to 14 days (at 2C) if the pH of the samples were 6.0. The physicochemical properties of restructured fish muscle with added MTGase (0.5–1.0%) set at 5C for 48 h at different pH (6 and 6.8) and sodium chloride concentrations (0.5, 1.5 and 4.0%) were studied. pH had the greatest effect on the raw product's mechanical properties at low or medium NaCl concentrations, while at high NaCl concentrations, no differences between either pH were found. More than 0.5% MTGase had very little effect on the mechanical properties of restructured muscle.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The main aim is to establish bases for using fish fillet trimmings and minced muscle to prepare restructured products that can be commercialized in a raw state. One possibility is to process this kind of products with technologies normally used in whole fish muscle such as smoked fish fillets, carpaccios or marinated products. In addition, these raw restructured products can be commercialized to be cooked as a normal fresh fish fillet or pieces of fillet in a variety of preparations. Nowadays, most restructured products are thermically treated and this limits their consumption. One way of achieving raw restructured products is to use Microbial Transglutaminase to bind small pieces of the muscle. Knowledge of the effect of the combined action of salt and Transglutaminase on fish muscle would be important to develop products with the right consistence. It would also be important for these products to have a low pH to extend their shelf life.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 3","pages":"433-450"},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00193.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 17

MOLECULAR AND BIOLOGICAL FACTORS AFFECTING SKELETAL MUSCLE CELLS AFTER SLAUGHTERING AND THEIR IMPACT ON MEAT QUALITY: A MINI REVIEW 屠宰后影响骨骼肌细胞的分子生物学因素及其对肉质的影响

Journal of Muscle Foods

Pub Date : 2010-04-09 DOI: 10.1111/j.1745-4573.2009.00182.x

K.M. PARK, A.B. PRAMOD, J.H. KIM, H.S. CHOE, I.H. HWANG

ABSTRACT

The postmortem factors like rate of glycolysis and muscle shortening have a major role on meat characteristics and these have been efficiently manipulated by methods like chilling regime, electrical stimulation and different hanging. These methods have been optimized with time leaving a little scope for further improvement. During the harvesting process of meat there is a generalized cell death often referred to as necrosis or apoptosis. This process of cell death has been well studied with respect to various physiological functions in vivo but its role in postmortem meat quality has received little attention. It is mainly regulated by caspases and also probably by calpains, cathepsins, proteasomes, lysosomal enzymes and other molecules, antioxidants and stress proteins. The term apoptosis appears to be more appropriate as evident by involvement of the enzyme systems and cell shrinkage. Further, examination of postmortem events effecting meat quality and correlate them to understand the cell death process may reveal the possible involvement of both apoptosis and necrosis processes, one preceding the other. This article is an attempt to review the apoptotic process of various cell lines and possible implication for muscle cells after slaughter and meat quality control.

PRACTICAL APPLICATIONS

Understanding the intricate biochemical mechanisms governing cell death processes after slaughter may help us provide better solutions for preslaughter animal handling and postslaughter interventions to manage meat toughness. Investigations on these tracks would distinguish muscle cell death processes after slaughter from apoptosis or necrosis, and consequently may lead to enhanced technological meat quality as available literature suggests that a number of molecules such as caspase family are likely to be involved in cell death process after slaughter and also in meat tenderization.

摘要糖酵解速率和肌肉缩短等死后因素对肉的特性起着重要作用，这些因素已通过冷藏、电刺激和不同的悬挂方式得到有效控制。随着时间的推移，这些方法已经得到了优化，留下了一些进一步改进的余地。在肉的收获过程中，会出现广泛的细胞死亡，通常被称为坏死或凋亡。这种细胞死亡过程在体内的各种生理功能方面已经得到了很好的研究，但它在死后肉质中的作用却很少受到关注。它主要由胱天蛋白酶调节，也可能由钙蛋白酶、组织蛋白酶、蛋白酶体、溶酶体酶和其他分子、抗氧化剂和应激蛋白调节。“细胞凋亡”一词似乎更合适，这一点从酶系统和细胞收缩的参与中可以明显看出。此外，对影响肉质的死后事件进行检查，并将其关联起来，以了解细胞死亡过程，可能揭示细胞凋亡和坏死过程的可能参与，这两个过程一个先于另一个。本文试图综述各种细胞系的凋亡过程，以及对屠宰后肌肉细胞和肉质控制的可能意义。实际应用了解屠宰后控制细胞死亡过程的复杂生化机制可能有助于我们为屠宰前动物处理和屠宰后干预提供更好的解决方案，以管理肉类的韧性。对这些轨迹的研究将区分屠宰后的肌肉细胞死亡过程与细胞凋亡或坏死，因此可能会提高技术肉质，因为现有文献表明，caspase家族等多种分子可能参与屠宰后的细胞死亡过程以及肉的嫩化。

{"title":"MOLECULAR AND BIOLOGICAL FACTORS AFFECTING SKELETAL MUSCLE CELLS AFTER SLAUGHTERING AND THEIR IMPACT ON MEAT QUALITY: A MINI REVIEW","authors":"K.M. PARK, A.B. PRAMOD, J.H. KIM, H.S. CHOE, I.H. HWANG","doi":"10.1111/j.1745-4573.2009.00182.x","DOIUrl":"https://doi.org/10.1111/j.1745-4573.2009.00182.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The postmortem factors like rate of glycolysis and muscle shortening have a major role on meat characteristics and these have been efficiently manipulated by methods like chilling regime, electrical stimulation and different hanging. These methods have been optimized with time leaving a little scope for further improvement. During the harvesting process of meat there is a generalized cell death often referred to as necrosis or apoptosis. This process of cell death has been well studied with respect to various physiological functions</i> in vivo <i>but its role in postmortem meat quality has received little attention. It is mainly regulated by caspases and also probably by calpains, cathepsins, proteasomes, lysosomal enzymes and other molecules, antioxidants and stress proteins. The term apoptosis appears to be more appropriate as evident by involvement of the enzyme systems and cell shrinkage. Further, examination of postmortem events effecting meat quality and correlate them to understand the cell death process may reveal the possible involvement of both apoptosis and necrosis processes, one preceding the other. This article is an attempt to review the apoptotic process of various cell lines and possible implication for muscle cells after slaughter and meat quality control.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Understanding the intricate biochemical mechanisms governing cell death processes after slaughter may help us provide better solutions for preslaughter animal handling and postslaughter interventions to manage meat toughness. Investigations on these tracks would distinguish muscle cell death processes after slaughter from apoptosis or necrosis, and consequently may lead to enhanced technological meat quality as available literature suggests that a number of molecules such as caspase family are likely to be involved in cell death process after slaughter and also in meat tenderization.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"280-307"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00182.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72144270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

D VALUES OF ESCHERICHIA COLI IN TILAPIA MEAT 罗非鱼肉中大肠杆菌的D值

Journal of Muscle Foods

Pub Date : 2010-04-09 DOI: 10.1111/j.1745-4573.2009.00174.x

KRISTINE P. SEVILLA, ALONZO A. GABRIEL

ABSTRACT

In this study, the decimal reduction times (D values) of the reference strain Escherichia coli (ATCC 25922) were established in tilapia (Oreochromis niloticus) meat homogenate. Known numbers of cells were inoculated to irradiated meat homogenate prior to heat treatments at 65, 70 and 75C. In all heating temperatures, inactivation rates significantly increased with increasing exposure times. The D values calculated from the E. coli survivor curves ranged from 0.50 to 1.13 min. The thermal resistance constant (Z value) calculated from the established D values was 28.5C. The established D and Z values of the reference strain may be used in calculating adequate thermal process schedules for tilapia meat, and possibly, other similar products.

PRACTICAL APPLICATIONS

This study established the heat resistance characteristics of the bacterium Escherichia coli (ATCC 25922) in a tilapia meat medium. The results of this study may be applied in food manufacturing and food service industries where tilapia meat is used as a raw material or an ingredient. The thermal resistance parameters determined in this study can be used in establishing adequate thermal process or cooking schedules to ensure the inactivation of the target microorganism.

摘要在罗非鱼(Oreochromis niloticus)肉类匀浆中建立了参考菌株大肠杆菌(ATCC 25922)的十进制还原倍数(D值)。将已知数量的细胞接种到辐照过的肉类匀浆中，然后在65、70和75℃进行热处理。在所有加热温度下，随着暴露时间的增加，失活率显著增加。大肠杆菌存活曲线计算的D值范围为0.50 ~ 1.13 min。由建立的D值计算出的热阻常数(Z值)为28.c。所建立的参考菌株的D和Z值可用于计算罗非鱼肉和可能的其他类似产品的适当热处理时间表。本研究建立了大肠杆菌(ATCC 25922)在罗非鱼肉培养基中的耐热特性。本研究结果可应用于以罗非鱼肉为原料或配料的食品制造和食品服务行业。本研究确定的热阻参数可用于制定适当的热处理或烹饪计划，以确保目标微生物的失活。

{"title":"D VALUES OF ESCHERICHIA COLI IN TILAPIA MEAT","authors":"KRISTINE P. SEVILLA, ALONZO A. GABRIEL","doi":"10.1111/j.1745-4573.2009.00174.x","DOIUrl":"10.1111/j.1745-4573.2009.00174.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>In this study, the decimal reduction times (</i>D <i>values) of the reference strain</i> Escherichia coli <i>(ATCC 25922) were established in tilapia</i> (Oreochromis niloticus) <i>meat homogenate. Known numbers of cells were inoculated to irradiated meat homogenate prior to heat treatments at 65, 70 and 75C. In all heating temperatures, inactivation rates significantly increased with increasing exposure times. The</i> D <i>values calculated from the</i> E. coli <i>survivor curves ranged from 0.50 to 1.13 min. The thermal resistance constant (</i>Z <i>value) calculated from the established</i> D <i>values was 28.5C. The established</i> D <i>and</i> Z <i>values of the reference strain may be used in calculating adequate thermal process schedules for tilapia meat, and possibly, other similar products.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study established the heat resistance characteristics of the bacterium <i>Escherichia coli</i> (ATCC 25922) in a tilapia meat medium. The results of this study may be applied in food manufacturing and food service industries where tilapia meat is used as a raw material or an ingredient. The thermal resistance parameters determined in this study can be used in establishing adequate thermal process or cooking schedules to ensure the inactivation of the target microorganism.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"167-176"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00174.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

EFFECT OF SODIUM METABISULFITE AND CITRIC ACID ON THE QUALITY OF CRAYFISH (ASTACUS LEPTODACTYLUS) 焦亚硫酸钠和柠檬酸对小龙虾品质的影响

Journal of Muscle Foods

Pub Date : 2010-04-09 DOI: 10.1111/j.1745-4573.2009.00185.x

SÜHENDAN MOL, ÖZGÜR AKKUŞ TÜRKMEN

ABSTRACT

The aim of this study was the determination of the effect of sodium metabisulfite and citric acid on the quality of crayfish. The first group of crayfish (control) was boiled, chilled and packaged. The second group was treated with chemicals (100 g live crayfish for 1 L water, 0.1 g sodium metabisulfite and 0.5 g citric acid), then boiled, chilled and packaged. The last group was boiled with the same chemicals, chilled and packaged. Samples were stored at +4C. Treated samples were acceptable until the eighth day. However, the control samples spoiled according to the sensory analysis on the sixth day, and their pH, mesophilic and psychrophilic aerobic bacteria counts were (P < 0.05) higher than treated ones on that day. Using citric acid and sodium metabisulfite lower than the limits (50 mg/kg for cooked crustaceans according to Turkish and European Union legislations) improve the sensory quality and generally decrease the pH, mesophilic and psychrophilic aerobic bacteria counts of crayfish.

PRACTICAL APPLICATIONS

The results obtained from this study demonstrated that sodium metabisulfite and citric acid, used in limits determined by law, especially improve the sensory quality of crayfish. To maintain more remarkable results, using other chemicals with or without sodium metabisulfite and citric acid according to the legislations may be studied. These findings can be well utilized by researchers as well as manufacturers in their studies on improving the shelf life of crayfish. Based on our results, suitable methods of processing can be developed for improving the shelf life of crayfish.

摘要本研究旨在测定焦亚硫酸钠和柠檬酸对小龙虾品质的影响。第一组小龙虾(对照组)经过煮沸、冷藏和包装。第二组用化学药剂处理(100克活小龙虾，1升水，0.1克焦亚硫酸钠，0.5克柠檬酸)，煮沸，冷藏，包装。最后一组用同样的化学物质煮沸，冷藏并包装。样品保存在+4℃。处理后的样品可接受至第8天。而对照样品在第6天感官分析出现腐坏，当日pH、中温、嗜冷需氧菌数均高于处理样品(P < 0.05)。使用低于限制的柠檬酸和焦亚硫酸钠(根据土耳其和欧盟立法，煮熟的甲壳类动物为50毫克/公斤)可以改善感官质量，并普遍降低小龙虾的pH值、中温和嗜冷需氧细菌数量。实验结果表明，焦亚硫酸钠和柠檬酸在法定用量范围内，对小龙虾的感官品质有明显改善作用。为了保持更显著的效果，可以根据法规研究使用其他化学品，包括焦亚硫酸钠和柠檬酸。这些发现可以很好地为研究人员和制造商在提高小龙虾的保质期方面的研究提供借鉴。在此基础上，可以开发出适合的加工方法来延长小龙虾的保质期。

{"title":"EFFECT OF SODIUM METABISULFITE AND CITRIC ACID ON THE QUALITY OF CRAYFISH (ASTACUS LEPTODACTYLUS)","authors":"SÜHENDAN MOL, ÖZGÜR AKKUŞ TÜRKMEN","doi":"10.1111/j.1745-4573.2009.00185.x","DOIUrl":"10.1111/j.1745-4573.2009.00185.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The aim of this study was the determination of the effect of sodium metabisulfite and citric acid on the quality of crayfish. The first group of crayfish (control) was boiled, chilled and packaged. The second group was treated with chemicals (100 g live crayfish for 1 L water, 0.1 g sodium metabisulfite and 0.5 g citric acid), then boiled, chilled and packaged. The last group was boiled with the same chemicals, chilled and packaged. Samples were stored at </i>+<i>4C. Treated samples were acceptable until the eighth day. However, the control samples spoiled according to the sensory analysis on the sixth day, and their pH, mesophilic and psychrophilic aerobic bacteria counts were (</i>P < <i>0.05) higher than treated ones on that day. Using citric acid and sodium metabisulfite lower than the limits (50 mg/kg for cooked crustaceans according to Turkish and European Union legislations) improve the sensory quality and generally decrease the pH, mesophilic and psychrophilic aerobic bacteria counts of crayfish.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The results obtained from this study demonstrated that sodium metabisulfite and citric acid, used in limits determined by law, especially improve the sensory quality of crayfish. To maintain more remarkable results, using other chemicals with or without sodium metabisulfite and citric acid according to the legislations may be studied. These findings can be well utilized by researchers as well as manufacturers in their studies on improving the shelf life of crayfish. Based on our results, suitable methods of processing can be developed for improving the shelf life of crayfish.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"327-342"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00185.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

THE EFFECT OF POST-TRANSPORT ELECTROLYTE-GLUCOSE SOLUTION WHILE IN LAIRAGE ON CARCASS AND MEAT QUALITY OF YOUNG BULLS 运后电解质-葡萄糖溶液对犊牛胴体和肉品质的影响

Journal of Muscle Foods

Pub Date : 2010-04-09 DOI: 10.1111/j.1745-4573.2009.00181.x

ALPER ÖNENÇ

ABSTRACT

The purpose of this study was to determine the effect of electrolyte-glucose solution (EG) while in lairage on carcass and meat quality of young bulls. Twenty Holstein Friesian young bulls were allocated to two groups, a control group (group C, n = 10) and an electrolyte-glucose therapy group (group EG, n = 10). Muscle glycogen content was significantly higher in EG (11.6 mmol/L) compared with C (8.8 mmol/l). Cooler shrinkage, muscle pH 24 h postmortem were lower in EG than in C; however, differences were found insignificant. Steaks in EG preserved color vividness along the blooming time, and had less thawing loss. Shear force of EG were significantly lower those of C (P < 0.05) and consumer sensory evaluations indicated that EG steaks were preferred to C steaks (P < 0.001). It was concluded that EG therapy for 18 h in lairage improved carcass and meat quality.

PRACTICAL APPLICATIONS

In this study, the efficacy of liquid post-transit antemortem electrolyte-glucose therapy on carcass and meat quality of young bulls held in lairage was examined. Our results confirmed previous research results that have shown prevention from muscle glycogen loss in cattle before slaughter improved pH and meat texture. It was concluded that attributes (odor, flavor, tenderness and overall acceptability) at all aging periods (24 h, 4, 7 and 14 days) the electrolyte glucose treatment (EG) was significantly superior to the control. The study clearly showed that preslaughter EG treatment can be effective in improving carcass and meat quality.

摘要本试验旨在研究饲粮中添加电解质-葡萄糖溶液(EG)对犊牛胴体和肉质的影响。选取20头荷斯坦弗里西亚公公牛，分为对照组(C组，n = 10)和电解质-葡萄糖治疗组(EG组，n = 10)。EG组肌糖原含量(11.6 mmol/L)显著高于C组(8.8 mmol/L)。低温收缩，死后24 h EG组肌肉pH值低于C组;然而，差异并不显著。EG处理的肉排在开花过程中保持色泽鲜艳，解冻损失小。EG牛排的剪切力显著低于C牛排(P < 0.05)，消费者感官评价表明EG牛排比C牛排更受青睐(P < 0.001)。综上所述，EG处理18 h可改善胴体和肉质。在本研究中，研究了运输后死前液体电解质-葡萄糖处理对犊牛胴体和肉质的影响。我们的研究结果证实了之前的研究结果，即在屠宰前预防牛的肌糖原损失可以改善pH值和肉的质地。结果表明，在24 h、4、7和14 d的各个老化阶段，电解质葡萄糖处理(EG)的特征(气味、风味、嫩度和总体可接受性)均显著优于对照组。研究表明，笑前EG处理能有效改善胴体和肉质。

{"title":"THE EFFECT OF POST-TRANSPORT ELECTROLYTE-GLUCOSE SOLUTION WHILE IN LAIRAGE ON CARCASS AND MEAT QUALITY OF YOUNG BULLS","authors":"ALPER ÖNENÇ","doi":"10.1111/j.1745-4573.2009.00181.x","DOIUrl":"10.1111/j.1745-4573.2009.00181.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The purpose of this study was to determine the effect of electrolyte-glucose solution (EG) while in lairage on carcass and meat quality of young bulls. Twenty Holstein Friesian young bulls were allocated to two groups, a control group (group C, n</i> = <i>10) and an electrolyte-glucose therapy group (group EG, n</i> = <i>10). Muscle glycogen content was significantly higher in EG (11.6 mmol/L) compared with C (8.8 mmol/l). Cooler shrinkage, muscle pH 24 h postmortem were lower in EG than in C; however, differences were found insignificant. Steaks in EG preserved color vividness along the blooming time, and had less thawing loss. Shear force of EG were significantly lower those of C (</i>P < <i>0.05) and consumer sensory evaluations indicated that EG steaks were preferred to C steaks (</i>P < <i>0.001). It was concluded that EG therapy for 18 h in lairage improved carcass and meat quality.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>In this study, the efficacy of liquid post-transit antemortem electrolyte-glucose therapy on carcass and meat quality of young bulls held in lairage was examined. Our results confirmed previous research results that have shown prevention from muscle glycogen loss in cattle before slaughter improved pH and meat texture. It was concluded that attributes (odor, flavor, tenderness and overall acceptability) at all aging periods (24 h, 4, 7 and 14 days) the electrolyte glucose treatment (EG) was significantly superior to the control. The study clearly showed that preslaughter EG treatment can be effective in improving carcass and meat quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"268-279"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00181.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK 研究笔记:烹调温度和时间对鱼味猪肉色泽和凝胶强度的影响

Journal of Muscle Foods

Pub Date : 2010-04-09 DOI: 10.1111/j.1745-4573.2009.00186.x

G.H. KANG, S.T. JOO, G.B. PARK, S.G. CHOI, C.Y. HAN, B.C. KIM

ABSTRACT

The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP.

PRACTICAL APPLICATIONS

This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.

摘要研究了蒸煮温度(65、70、75、80和85℃)和蒸煮时间(15、20、25、30和35 min)对猪半膜肌类鱼糜猪肉(SLP)颜色和凝胶强度的影响。随着蒸煮温度的升高，SLP凝胶的硬度值显著升高。然而，在75℃下煮20分钟后，凝胶的硬度没有明显增加。结果表明，蒸煮时间和温度对SLP的颜色和凝胶强度均有影响。本研究探讨了烹调温度和烹调时间对鱼味猪肉色泽和凝胶强度的影响。烹调温度和时间对制作类似鱼糜的猪肉非常重要。

{"title":"A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK","authors":"G.H. KANG, S.T. JOO, G.B. PARK, S.G. CHOI, C.Y. HAN, B.C. KIM","doi":"10.1111/j.1745-4573.2009.00186.x","DOIUrl":"10.1111/j.1745-4573.2009.00186.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"343-349"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00186.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

EFFECT OF ONION (ALLIUM CEPA L.) EXTRACT ON MICROBIOLOGICAL QUALITY OF REFRIGERATED BEEF MEAT 洋葱(allium cepa l .)的作用提取液对冷藏牛肉微生物品质的影响

Journal of Muscle Foods

Pub Date : 2010-04-09 DOI: 10.1111/j.1745-4573.2009.00183.x

REYHAN IRKIN, MIKAIL ARSLAN

ABSTRACT

The effect of onion (Allium cepa L.) extract on the fresh beef fillet meat was investigated. Beef fillet samples were cut into pieces and treated with 5, 10, 20 and 50 % onion-water extract (v/v) and stored in refrigeration conditions at 4C. Microbiological quality of the samples was investigated during storage for (0, 1, 3, 6 and 9) 9 days. Increasing concentrations of onion extract significantly affected Escherichia coli and yeast-mould counts (P < 0.05, P < 0.01); Pseudomonas spp., aerobic mesophilic bacteria and total coliforms were not affected significantly (P > 0.05) for some concentrations and days. The count of bacteria of the samples reached and exceeded the spoilage limit after 9 days at 4C. High concentrations of onion extract were effective in protecting beef meat, depending on the reduction of some microbial contaminations.

PRACTICAL APPLICATIONS

The effects of onion extracts on beef meat microbial spoilage were evaluated. Microbial spoilage of meat is an important factor influencing consumer health directly as well as influencing the cost and food availability. Antimicrobial activity of onion juice in different researches was previously reported. In this study, onion extract reduces some microbial contamination of beef fillet meat by inhibiting Escherichia coli and yeast-mould counts during 9 days at refrigeration conditions. Onion extract can find applications especially with service preservation of meat meals, with the aid of refrigeration, which is also prepared with onion flavor (döner kebap, meat balls, cig köfte, etc.).

摘要本文研究了洋葱提取物对鲜牛柳肉的影响。牛柳切片，分别用5%、10%、20%和50%的洋葱水提取物(v/v)处理，在4℃冷藏条件下保存。在(0、1、3、6和9)9天的贮藏期间，对样品进行微生物质量检测。增加洋葱提取物浓度显著影响了大肠杆菌和酵母菌数量(P < 0.05, P < 0.01);假单胞菌、好氧中温细菌和总大肠菌群在某些浓度和天数内无显著影响(P > 0.05)。样品在4℃下加热9天后，细菌数量达到并超过了腐败限度。高浓度的洋葱提取物可以有效地保护牛肉，这取决于一些微生物污染的减少。研究了洋葱提取物对牛肉微生物腐败的影响。肉类的微生物腐败是直接影响消费者健康的重要因素，同时也影响着成本和食品供应。洋葱汁的抑菌活性在不同的研究中已有报道。在这项研究中，洋葱提取物通过在冷藏条件下抑制大肠杆菌和酵母霉菌数量，减少了牛肉里带肉的一些微生物污染。洋葱提取物可以找到应用，特别是在肉类食品的服务保存，在冷藏的帮助下，这也与洋葱风味(döner烤肉，肉球，香烟köfte等)。

{"title":"EFFECT OF ONION (ALLIUM CEPA L.) EXTRACT ON MICROBIOLOGICAL QUALITY OF REFRIGERATED BEEF MEAT","authors":"REYHAN IRKIN, MIKAIL ARSLAN","doi":"10.1111/j.1745-4573.2009.00183.x","DOIUrl":"10.1111/j.1745-4573.2009.00183.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effect of onion (</i>Allium cepa <i>L.) extract on the fresh beef fillet meat was investigated. Beef fillet samples were cut into pieces and treated with 5, 10, 20 and 50 % onion-water extract (v/v) and stored in refrigeration conditions at 4C. Microbiological quality of the samples was investigated during storage for (0, 1, 3, 6 and 9) 9 days. Increasing concentrations of onion extract significantly affected</i> Escherichia coli <i>and yeast-mould counts (P</i> < <i>0.05, P</i> < <i>0.01);</i> Pseudomonas spp., <i>aerobic mesophilic bacteria and total coliforms were not affected significantly (P</i> > <i>0.05) for some concentrations and days. The count of bacteria of the samples reached and exceeded the spoilage limit after 9 days at 4C. High concentrations of onion extract were effective in protecting beef meat, depending on the reduction of some microbial contaminations.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The effects of onion extracts on beef meat microbial spoilage were evaluated. Microbial spoilage of meat is an important factor influencing consumer health directly as well as influencing the cost and food availability. Antimicrobial activity of onion juice in different researches was previously reported. In this study, onion extract reduces some microbial contamination of beef fillet meat by inhibiting <i>Escherichia coli</i> and yeast-mould counts during 9 days at refrigeration conditions. Onion extract can find applications especially with service preservation of meat meals, with the aid of refrigeration, which is also prepared with onion flavor (döner kebap, meat balls, cig köfte, etc.).</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"308-316"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00183.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 10