Journal of Muscle Foods最新文献

ABSTRACT

From an experiment in which 60 beef cull cows were assigned to one of three feeding treatments, forage fed, high concentrate or high concentrate plus ractopamine, 10 muscles were removed from both sides of the carcass. Muscles from one side of the carcass were enhanced with a solution to target 0.3% salt and 0.3% phosphate in the final product. Minimal to no differences were observed in color, pH, sensory characteristics or shear force as a result of dietary treatment. Enhancement resulted in muscles with higher (P ≤ 0.05) pH and darker color. Sensory scores for juiciness and tenderness were improved (P ≤ 0.05) with enhancement. The Adductor was the only muscle not exhibiting lower shear values due to enhancement (P > 0.05). To add further value to meat from cull cows, enhancement could be utilized, independent of feeding regimen prior to slaughter.

PRACTICAL APPLICATIONS

The use of enhancement in the beef industry has become common practice, particularly in beef from lower grading cattle. However, research examining the improvement in palatability with enhancement has focused mainly on younger cattle. Our research demonstrates that enhancement is able to improve the sensory characteristics of meat from cull cows.

Thus, in meat from older animals, which is usually characterized as being less palatable, enhancement could be used to improve the organoleptic traits. This practice may assist the beef industry in capturing further value from cull cows.

ABSTRACT

Volatiles that arise from frying meat of European (sus scrofa scrofa) and Australian wild boars and domestic pigs (sus scrofa domestica) were freed of vapor and led to a Tenax (Alltech GmbH, Unterhaching, Germany) trap where they were absorbed. Elution with diethyl ether followed and after concentrating, a 200-µL volatiles extract was obtained. Separation of compounds via gas chromatography was performed on a highly polar DB-Wax column. More than 50 headspace volatiles could be identified, and their concentrations quantified. Most of the identified volatiles are known to contribute to meat flavor but have not, as yet, been described for wild boar meat aroma. However, S-methyl-methanthiosulfonate is described as a headspace volatile of meat for the first time. No character impact compound of wild boar meat was identified. In fact, results indicate that the distinguished flavor of meat from wild boar and industrial genotype pigs depends on varying amounts of potent aroma volatiles. That phenylacetaldehyde and methional play a crucial role seems possible.

PRACTICAL APPLICATIONS

This manuscript presents, to our best knowledge, the first investigation about volatiles arising from frying wild boar meat. The results enlighten the influence of the breed to aroma-contributing volatiles of pork. Wild boar admittedly tastes different from industrial genotype pork, and is appreciated by many gourmets. This study is a valuable basis for basic and applied science. As classical gas chromatography (GC)/mass spectrometry is chosen as analytical method, the presented data can be compared with many references and easily repeated with common laboratory equipment. The description of the sensory impression of each analyte is delivered in literature by GC in combination with olfactometry, which is an already well-established method for the analysis of aroma-active meat volatiles. The authors want this study to be seen as the first practical access to the aroma research of wild boar meat, and intend to be of use for further investigations in the field of, e.g., food processing or breeding.

ABSTRACT

The possibility of distinguishing three kinds of meat species (chicken, porcine and bovine) alone or in two-component meat mixtures was investigated using the polymerase chain reaction. The contribution of each component in the meat mixtures ranged from 1 to 100%. The identification of meat was performed on the basis of the sequence coding the PEVK region of titin and by employing polymerase chain reaction. DNA was isolated from raw, fresh and chilled meat. The data presented in this study suggest that it is possible to detect chicken meat, pork and beef in meat mixtures on the basis of PEVK region by using PCR.

PRACTICAL APPLICATIONS

The polymerase chain reaction (PCR) is a precise and quick technique that has many practical applications. Using PCR with primer sets designed on the basis of the PEVK region present in titin can be a convenient tool for species identification, especially for chicken meat mixed with pork and beef meat in two-component meat mixtures. Reliable and sensitive methods for species differentiation can give consumers confidence about authentic meat product composition.

ABSTRACT

The low demand for lamb in the U.S.A. requires the sheep industry to focus on the development of a means to simultaneously protect fresh lamb consumption from deteriorating and entice new consumer purchases based on palatability characteristics. Thus, the shelf-life and palatability attributes of lamb enhanced with salt, phosphate and rosemary were compared with traditional, fresh, nonenhanced lamb cuts. Wholesale loins and legs (n = 30/subprimal) were either injected to 112.5% of raw weight with the enhancement treatment (ENH) or not (Ctrl), and both ENH and Ctrl cuts were vacuum-packaged and stored 24 h before fabrication into 2.54-cm-thick chops/steaks. While color scores decreased (P < 0.05) for both loin chops and leg steaks over the 7-day display period, sensory panelists preferred (P < 0.05) ENH lamb over Ctrl chops and steaks. Results indicate that enhancement can improve the palatability attributes of lamb without detrimental effects on product shelf life.

PRACTICAL APPLICATIONS

Information presented in the current experiment can be used as a tool to define the sensory taste and color quality characteristics of solution-enhanced lamb retail cuts. More specifically, this information could be used to support future studies in the areas of color stability/packaging applications and a means to identify a threshold for solution enhancement of lamb muscles. With an industry that relies on the identification of new cuts for the retail market, and consumers placing tremendous emphasis on muscle color at the time of purchase, a thorough understanding of color stability for solution-enhanced lamb is necessary. Lastly, this information can be used to further enhance the potential marketability of such muscles from the lamb carcass that tend to receive severe discounts as a result of a lack in consumer preference for lamb products in the retail setting.

ABSTRACT

The effect of I199V polymorphism at the PRKAG3 gene on carcass and meat quality of commercial pigs was studied independently from PRKAG3 200Q or RYR1 “n” allele, known to decrease meat quality, i.e., animals were genotyped for RYR1 R615C, PRKAG3 I199V and R200Q substitutions, and only pigs without 200Q and “n” were retained for the analysis of carcass and meat quality traits (n = 274). Genotype frequencies were 12.0, 57.7 and 30.3% for I/I, I/V and V/V, respectively. The I199V polymorphism affected significantly fat thickness and drip loss and tended to affect ultimate pH. Interestingly, I/V were the fattest and significantly different from V/V, with I/I pigs being intermediate. The ultimate pH of I/I was higher than the one of I/V or V/V pigs. Regarding drip loss, significant difference was detected between I/I and V/V pigs. The heterozygous I/V pigs were intermediate with differences to I/I or V/V tending toward significance.

PRACTICAL APPLICATIONS

Our results provide new evidence about the significant effect of second polymorphism on the PRKAG3 gene (I199V) on carcass and meat quality. Because of low frequencies of I/I genotype in the majority of modern pig breeds, the available literature data for genotype I/I are scarce. Our results confirm a beneficial impact of 199I allele for pork quality, but indicate possible adverse impact for carcass leanness. It would be worthwhile rechecking the interesting position of heterozygous I/V pigs, which turned out to be the fattest. We expect the results to be useful for breeders in search of the compromise between carcass and meat quality.

ABSTRACT

Edible coatings are the substances that are used to preserve and enhance food quality. An attempt was made to improve the quality of buffalo meat patties (BMPs) by method of alginate coating involving dipping BMPs during the end of the broiling process in alginate solution with preservatives for 30 s, followed by dipping in calcium chloride solution for 30 s, followed by draining for 30 s. The coated BMPs were kept at refrigeration (4 ± 1C) temperature in a polyethylene bag. They were analyzed for quality changes at regular intervals. Alginate coating significantly (P ≤ 0.05) decreased the overall shear force values, thiobarbituric acid and tyrosine value, total plate count, psychrophilic count, and yeast and mold count. The enterobacteriaceae count could not be detected. The coating at 2% level significantly (P ≤ 0.05) improved the overall appearance and color, juiciness, flavor, texture and overall palatability of the product. During storage, the overall values for shear force, TBA, pH, tyrosine and count for total plate, psychrophilic, yeast and mold, and staphylococcal, increased linearly. The overall sensory scores of the products decreased linearly with storage time.

PRACTICAL APPLICATIONS

Edible coating of meat products provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products. The freshness of meat products is comparatively prolonged.

ABSTRACT

Nine different commercially available instant-read consumer thermometers (forks, remotes, digital probe and disposable color change indicators) were tested for accuracy and precision compared with a calibrated thermocouple in 80 and 90% lean ground beef patties and boneless and bone-in chicken breasts cooked on gas grills, electric griddles and baked in consumer ovens. All models registered less than 42% of the products as cooked at the recommended insertion time except for one indicator model which registered greater than 50% of the products as cooked in five meat product/cooking method combinations. Average thermometer readings deviated from the thermocouple by as much as 64F. Increasing insertion time increased percentage of product registering as cooked and decreased the temperature difference. Measurement repeatability (precision) was high within and between individual thermometers of the same model. These results indicate that consumers using these thermometers would cook meat products to higher temperatures than necessary to destroy harmful microorganisms.

PRACTICAL APPLICATIONS

Consumers are urged to use thermometers when cooking meat products. Consumer fork, remote, digital probe and disposable indicator thermometers are aggressively marketed for their convenience to the consumer. There is relatively little scientific information regarding the accuracy and response time for these types of thermometers. The results of this study conclude that these thermometers register temperatures much lower than the thermocouple temperatures. As a result, consumers will cook meat products to a higher end point temperature, which provides extra food safety but in some cases may cause detrimental quality changes.

ABSTRACT

The objective of this study was to extend the shelf life of ground beef in chilled conditions. Samples were treated with 2% salt, 2% salt + 500-ppm ascorbic acid, or 2% salt + 100-ppm sodium nitrite. The control sample did not contain any additives. Protein, nitrite, moisture contents, pH, thiobarbituric acid (TBA) value, color attributes and microbial counts of samples were determined. Samples were vacuum packaged and stored in refrigeration, and chemical and microbial analyses were performed throughout storage. The pH of samples decreased during storage, and the sample having 2% salt and 500-ppm ascorbic acid had the greatest pH decline. TBA values generally increased (P < 0.05) with storage time. Samples having 2% salt + 500-ppm ascorbic acid had the lowest TBA value. On a given storage day, samples having 2% salt + 100-ppm sodium nitrite had lower microbial microbial count than other samples, indicating the antibacterial effect of nitrite. A significant storage time × treatment interaction (P < 0.05) existed for almost all quality parameters studied.

PRACTICAL APPLICATIONS

Ground beef has commercial importance for the meat industry in Turkey. Meat processors have difficulties in marketing ground beef because of its relatively low shelf life. By adding ascorbic acid or salt, it is possible to extend shelf life and preserve its color, and to limit lipid oxidation, which will collectively help to increase market share of ground beef.

ABSTRACT

Three models each of consumer instant-read bimetal and digital thermometers were tested for accuracy, precision and response time compared with a calibrated thermocouple in cooked 80 and 90% lean ground beef patties and boneless and bone-in split chicken breasts. At the recommended insertion times, the percent of measurements matching a calibrated thermocouple were 14–69% for bimetal and 0–64% for digital thermometers. Bimetals averaged 2–11F and the digitals averaged 1–20F less than the thermocouple readings. With longer insertion times, bimetals registered 25–81% and digitals registered 14–92% of the products as cooked. Bimetals averaged 1–9F and the digitals averaged 2–7F less than the thermocouples. Measurement repeatability (precision) was high within and between individual thermometers of the same model. Results indicate that the consumer thermometers evaluated in this study required more than the recommended time to register products as cooked.

PRACTICAL APPLICATIONS

Consumers are advised to use thermometers to ensure that meat products are properly cooked. Bimetal and digital thermometers are readily available to consumers. There has been no research conducted on the response times and accuracy of these types of thermometers in cooked meat products. Bimetal and digital thermometers underreported the actual product temperatures. It appears that these thermometers need additional time to register the product as fully cooked. Consumers using these thermometer models would assume that the product was not at the target temperature for food safety and would continue to cook the product longer. While this would ensure food safety by the product being overcooked, this could have a detrimental effect on the overall eating quality.

ABSTRACT

Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein solubility, pH and scanning electron microscopy of the meat were measured. Freezing meat 45 min postmortem significantly reduced total loss, thawing loss, cooking loss and pressing loss when compared with meat frozen at 4 and 24 h postmortem. Freezing meat 4 h postmortem also significantly reduced these traits except for pressing loss when compared with meat frozen at 24 h postmortem. So, freezing meat closer to slaughter resulted in higher water-holding capacity. Sarcoplasmic protein solubility of pork meat was significantly higher in meat frozen at 45 min than meat frozen at 4 and 24 h postmortem, and 4 h than 24 h; while the total protein solubility and myofibrillar protein solubility were lower in meat frozen at 45 min postmortem. Increasing the time postmortem before freezing resulted in larger interspaces between fibers of fresh muscle, and led to more and larger intercellular ice crystals, and so decreased the water-holding capacity of the frozen and thawed meat. No differences were seen in the scanning electron micrographs of thawed meat samples frozen at different times postmortem and thawed under the same conditions.

PRACTICAL APPLICATIONS

Frozen storage is an economically favorable way of meat storage. Most of the research had concentrated on freezing temperature or freezing rates, and many researchers had no requirement on the rigor state of the meat before freezing or held the postmortem time constant. No research reported the effects of freezing meat at different times postmortem on the water-holding capacity and structure of pork. In our experiment, we found that the earlier after slaughter the meat was frozen, the better the water-holding capacity. So for manufacturing pork meat it would be better to freeze it earlier after slaughter to lower the amount of total loss, including thawing loss, freezing loss, cooking loss and pressing loss, and enhance the eating quality and the monetary value and improve the freezing procedure. These provide a valuable datum for meat freezing.