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1.
A total of 1278 head of Hanwoo (Korean native cattle) slaughtered over four seasons were used to evaluate the effect of season on color characteristics of beef longissimus dorsi (LD) muscle. CIE L*, a*, b*, C* values and hue angle were significantly lower (P<0.05) in cattle slaughtered in the winter season. Meat color was darker in the winter than in the spring and autumn seasons. The L* values among three average daily temperature (Ta) categories were different (P<0.05) in order of: [5 °CTa<25 °C] > [Ta25 °C] > [Ta<5 °C], indicating that the meat color of cattle slaughtered at Ta<5 °C was darker. The a*, b*, C* values and hue angle were significantly lower (P<0.05) in cattle slaughtered at Ta<5 °C. Season at slaughter is of great importance for meat color. Namely, meat color of Hanwoo beef was influenced by environmental temperature. Overall, cattle slaughtered in the winter season of Ta<5 °C produced beef with more undesirable meat color properties. 相似文献
2.
The impact of 82°C hot water (HW) or 5% lactic acid (LA) applied aerobically or by vacuum to beef trimmings prior to grinding on Salmonella Typhimurium (ATCC 1769NR; ST), Escherichia coli (ATCC 11775; EC), coliform (CO), aerobic plate count (APC), instrumental color and sensory characteristics of ground beef through simulated retail display was investigated. For this, beef trimmings were inoculated with a mixture (7 log CFU/ml each) of ST and EC, and treated either aerobically or under vacuum in a tumbler with HW or LA antimicrobials. Trimmings were ground, packaged and sampled on days 0, 1, 2, 3 and 7 of display for ST, EC, CO, APC, sensory and instrumental color characteristics. Vacuum HW or LA application had no additive effect (P>0.05) when compared with aerobic application for reducing EC, ST, CO or APC. However, lactic acid was effective for reducing (P<0.05) EC, CO and APC, but reduced ground beef redness. 相似文献
3.
Our study examined high and low voltage electrical stimulation and postmortem storage as strategies to improve tenderness and lean color in cabrito carcasses. Boer cross (n=60) kids were assigned to either high (550 V), low (20 V), or no electrical stimulation treatments. No differences in muscle temperature were observed between treatments at any time measured. Muscle pH declined fastest in high voltage treated carcasses. High voltage electrical stimulation slightly increased (P<0.05) b* and a* in the M. gluteus medius and tended to increase L* and b* (P=0.06 and 0.11, respectively) values in the M. longissimus thoracis. Electrical stimulation had no effect on myofibril fragmentation at 1-, 3-, or 14-d postmortem or sarcomere length. High voltage electrical stimulation increased (P<0.05) tenderness at 1- and 3-d postmortem, but not at 14-d postmortem. Aging for 3 d did not affect tenderness regardless of stimulation treatment, but aging time for 14 d improved (P<0.05) tenderness. These data indicate that high voltage electrical stimulation and 14 d aging were effective in improving the tenderness of meat from cabrito carcasses. 相似文献
4.
Mechanical systems that recover lean tissue from beef vertebrae without grinding bone material are in use in major packing plants across the country. Our objective was to determine the effects of mechanically recovered neck bone lean (MRNL) on color stability of fresh, frozen and cooked ground beef patties. Ground beef patties at two fat levels (10 and 20%) and four MRNL levels (0, 15, 30 and 45%) were analyzed for percentage surface metmyoglobin (metMb) and HunterLab L* and a* values over 12 days of fresh display and 18 weeks of frozen storage. Data were collected for three replications of the experiment. Mechanically recovered neck bone lean caused an increase in surface metMb up to 7 days of retail display; however, patties made with higher levels of MRNL showed a rapid decrease in surface metMb from days 8 to 12. Both the increase and decrease in surface metMb may be due to microbial effects, which were greater at increased levels of MRNL. Patties made with 30 and 45% MRNL showed greater (p < 0.05) surface metMb by 18 weeks of frozen storage than controls; however, patties with 15% MRNL were not different (p > 0.05) than controls. HunterLab L* values for cooked patties decreased in a linear fashion (p < 0.01, R2 = 0.70) as MRNL level increased. 相似文献
5.
The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscles were minced, following removal of external fat and connective tissue. Following mincing, beef and chicken were assigned to one of the following five treatments: control (meat treated with no antioxidant); TC200, meat plus 200 mg TC/kg muscle; TC400, meat plus 400 mg TC/kg muscle; VC200, meat plus 200 mg VC/kg muscle, VC400, meat plus 400 mg VC/kg muscle. Sodium chloride (1%) was added to all samples. Patties (125 g portions), formed from the above-treated minced meat, were oven cooked, cooled, and packaged in 30% CO2:70% N2. Fresh raw beef and chicken patties were packaged in 80% O2:20% CO2. All samples were stored for up to 7 days under fluorescent lighting at 4 °C. Sensory parameters (colour, flavour, taste, tenderness and overall acceptability) were evaluated on cooked beef and chicken patties after 1, 3 and 6 days of storage. Surface colour (Hunter L, a and b values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 1, 3 and 6 of storage for cooked meats and on days 2 and 7 for raw beef and chicken. Tea catechins addition (200 or 400 mg/kg) to minced meat caused (P < 0.05) discolouration in cooked beef and chicken meat patties and significantly reduced (P < 0.001) lipid oxidation in cooked or raw beef patties compared to the control. Beef, either raw or cooked, was more susceptible (P < 0.01) to oxidation compared to chicken. Raw meat stored in high oxygen conditions was more susceptible to lipid oxidation than cooked meat stored in anaerobic conditions. Tea catechins treatments (TC200 and TC400) inhibited (P < 0.05) lipid oxidation in raw beef to a greater extent than vitamin C treatments (VC200 and VC400). These results indicate that tea catechins are potent natural antioxidants and exhibit greater antioxidant efficacy compared to vitamin C. 相似文献
6.
The objective of this research was to evaluate the effects of gas atmosphere, refrigerated storage time, and endpoint temperature on internal cooked color of injection-enhanced pork chops. Enhanced chops were packaged in 0.36% CO/20.34% CO2 (CO-MAP), 80% O2/20% CO2 (HO-MAP), or PVC-overwrapped (PVC-OW; controls), stored at 4 °C for 0, 12, 19 or 26 days, displayed for 2 days then cooked to six endpoint temperatures (54, 60, 63, 71, 77, and 82 °C). L*, a*, and b* values, hue angle and chroma were determined on the internal cut surface of cooked chops. Chops packaged in CO-MAP had the highest a* values; a* value began increasing on day 14. The lowest hue angles occurred in chops cooked to lower endpoint temperatures. Chops in CO-MAP had lower hue angles and higher chroma than those in HO-MAP and PVC-OW. Above 71 °C, hue angle and chroma increased. Overall, CO-MAP packaged chops stored for longer time periods then cooked to lower endpoint temperatures appeared reddest. HO-MAP packaged chops were less red, did not change over time, and appeared more well done at lower endpoint temperatures than those in other gas atmospheres. CO-MAP packaged chops retained redness even after cooking at 82 °C. 相似文献
7.
Factors associated with surface iridescence in fresh beef 总被引:2,自引:0,他引:2
The objective of this study was to investigate factors associated with surface iridescence in fresh beef. Eight muscles were evaluated for occurrence of surface iridescence: Biceps femoris (BF), Gluteus medius (GM), Longissimus lumborum (LD), Psoas major (PM), Rectus femoris (RF), Semimembranosus (SM), Semitendinosus (ST), and Tensor fasciae latae (TF). Incidence of surface iridescence was 91% for ST, 34% for SM, 27% for LD, 20% for GM, 12% for RF, 9% for BF, 8% for TF, and 6% for PM (P<0.05). Factors associated with surface iridescence in the ST were further examined because iridescence was observed to a much higher degree in the ST as compared with other muscles evaluated. Greater ST surface iridescence was associated with larger ribeye areas, more youthful lean maturity scores, higher L*, a* and b* colorimeter values, lower ultimate pH values, and faster cooking (P<0.05). 相似文献
8.
The effects of oxygenation and thermal treatment (internal temperature, Ti: 45, 60, 75°C) on the colour and some colour related physical and biochemical properties of beef longissimus dorsi (LD) muscle, both normal (pHu5.6) and DFD (pHu>6.6), were studied. The colour components (L*, a*, b* values) for the raw and heated LD, both before and after oxygenation, were instrumentally and sensorily evaluated. The colour of raw and heated (60°C) DFD beef before and after oxygenation differed significantly from the normal meat and contained more native muscle pigment (TMP). pH also influenced the depth of the oxygenated layer, specific activity of cytochrome c oxidase (SACCO) and the amount of oxygen consumed. An increase in internal temperature was usually accompanied by a lower SACCO and a significant decrease of TMP, as well as a change of all colour parameters. Oxygenation of the raw and heated slices (except at 75°C) of both types of meat led to higher L*, a* and b* values. 相似文献
9.
The impact of 10% trisodium phosphate (TSP) or 0.5% cetylpyridinium chloride (CPC) applied to beef trimmings either aerobically or under vacuum before grinding on Salmonella typhimurium (ST), Escherichia coli (EC), coliform (CO), aerobic plate count (APC), color and sensory attributes of ground beef through display was studied. For this, beef trimmings were inoculated with ST and EC then treated with either TSP or CPC in vacuum or aerobic conditions. Trimmings were ground, packaged, displayed under simulated retail conditions and sampled on days 0, 1, 2, 3 and 7 for microbial, instrumental color, and sensory color and odor characteristics. Aerobic and vacuum antimicrobial application methods were equally effective (P>0.05) for reducing microorganisms in ground beef. Trisodium phosphate and CPC reduced (P<0.05) all bacterial types monitored. In addition, TSP and CPC improved (P>0.05) ground beef redness (a*), oxymyoglobin stability (630 nm/580 nm) and sensory overall color throughout display without adversely affecting odor characteristics. 相似文献
10.
Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage
The effects of conjugated linoleic acid (CLA) on color and lipid oxidation of beef patties were investigated. Ground beef was divided into three batches. The control patties were prepared with 90% lean meat and 10% tallow. The second treatment consisted of 90% lean meat with 9.5% tallow+0.5% CLA sources. The third treatment consisted of 90% lean meat with 8% tallow+2% CLA sources. The patties were wrap-packaged and then stored at 4° for 14 days. The CLA concentration significantly increased (P<0.05) by substituting CLA sources for fat. Storage of the patties did not alter the CLA concentration in beef patties. The treatment substituted with CLA sources had significantly lower TBARS (2-thiobarbituric acid-reactive substances) values (P<0.05) than the control. For oxymyoglobin contents and a* value, substituted CLA sources treatments had significantly higher values than the control. However, L* value significantly increased by substituting CLA sources for fat. 相似文献
11.
Color evaluation of carbon monoxide treated porcine blood 总被引:1,自引:0,他引:1
The stability of liquid porcine blood, treated with carbon monoxide (CO) at different pH values (7.40, 6.70, and 6.00) up to its complete saturation, was studied. Lowering the pH from 7.40 to 6.70 resulted in a decrease in the amount of CO necessary to obtain 100% carboxyhemoglobin. Further pH lowering to 6.00 did not result in additional reduction in the amount of gas. During 4 days of refrigerated storage CO treated liquid blood maintained, at every pH, a more stable and attractive red color than fresh blood, which was a result of an increase (P<0.05) of a* (redness) and b* (yellowness) values and no variation (P>0.05) on L* (lightness) value. Hue (h*) and chroma (C*) decreased in the untreated blood but not in the CO-treated blood. The results indicate that blood saturation with CO yields a product having greater potential for use in meat products without compromising its visual appearance. 相似文献
12.
Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging Conditions 总被引:2,自引:0,他引:2
Ground beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at 25°C prior to cooking. Irradiated "Vac/Air" samples were more tender, irradiated "Vac" samples were more moist, and irradiated "Air" samples had the least aftertaste. A 3 log10 reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4°C. 相似文献
13.
The effects of electrical and percussive captive bolt stunning both on initial and up to 14 days post mortem meat quality of Friesian young bulls were studied. The first group (NS; n=10) were slaughtered without stunning under Turkish slaughter procedure (these animals were slaughtered under conditions acceptable to the appropriate ethics committee) in a modern abattoir. In the second group (ES; n=10) animals were electrically stunned. In the third group (PS; n=10) animals were stunned with percussive captive bolt. Meat quality was assessed by examining muscle glycogen concentration, pH and WHC. Also cooking loss, texture parameters and consumer sensory properties were assessed at 24 h, 4, 7 and 14 days post mortem. Meat colour as L*, a*, b*, C*, h* values were evaluated at 0, 48 h, 3, 5, 7, 9 and 14 days post mortem. Pre-slaughter handling affected muscle glycogen concentration (P<0.05). Animals in electrical and percussive captive bolt stunned groups had higher muscle glycogen concentrations compared to animals in the non-stunned group (P<0.05). Although pre-slaughter handling did not affect significantly pH24 h and WHC, differences were significant for cooking loss, colour coordinates and texture parameters at some storage times. For all sensory attributes (odour, flavour, tenderness and overall acceptability) at all ageing periods (24 h, 4, 7 and 14 days) the percussive stunned (PS) group was significantly superior to the non-stunned (NS) group. The electrically-stunned (ES) group also tended to be superior to the NS group although not all differences were statistically significant. These results indicate that percussive captive bolt stunning of cattle improved meat quality compared with cattle electrically stunned using head only tongs and those non stunned under approved Turkish slaughter procedure. 相似文献
14.
In the present work, lipid and protein oxidation, increase of non-heme iron (NHI) content and colour changes occurring during refrigerated storage (90 days/4 °C) of liver pâtés from Iberian and white pigs were studied. Iberian pigs were reared outdoors and fed on natural resources (grass, acorns) while white pigs were intensively reared and fed on a mixed diet. Lipid and protein oxidation were, respectively, measured by determining TBA reactive substances (TBARS) and protein carbonyl groups. Pâtés from Iberian pigs had better oxidative stability at all stages of storage, having lower amounts of TBARS and carbonyls compared to those from white pigs (p<0.05). NHI increased during refrigerated storage of liver pâtés, with those from white pigs having a higher amount of NHI at all stages of storage (p<0.05). During refrigerated storage, L*-values tended to increase while the evolution of a* and b* depended on the group and did not seem to be related to the oxidative processes. 相似文献
15.
Rubio B Martínez B González-Fernández C Garcı A-Cachán MA Rovira J Jaime I 《Meat science》2006,74(4):710-717
Quality aspects of sliced dry-cured beef “Cecina de León” preserved in vacuum and gas mixtures (20%/80% CO2/N2 and 80%/20% CO2/N2) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6 °C. Although microbial counts at 60 days of the gas-packaged samples were lower than the vacuum-packed ones, they were never higher than the spoilage limit (7 log ufc/g). A slight increase (p < 0.05) in pH was observed throughout storage of “Cecina de León” packaged under vacuum and in gas mixtures. However, a decrease (p < 0.05) in aw was observed during storage of “Cecina de León” packaged under vacuum but aw did not vary (p > 0.05) during storage in the gas-packaged samples. No changes were observed (p > 0.05) in lightness (L*), redness (a*) and yellowness (b*) in vacuum and gas packaged samples during storage. However, sensorially evaluated colour showed lower values in gas packaged samples during 30 days storage. This difference was decisive in establishing the shelf-life of “Cecina de León” slices preserved in gas mixtures (20%/80% CO2/N2 and 80%/20% CO2/N2). Therefore, from a microbiological point of view, gas mixtures are more effective in extending the shelf-life of “Cecina de León” slices. It is concluded that vacuum packaging allows longer storage than gas-packaging as it maintains a good visual appearance of “Cecina de León”, the main parameter in consumers’ perception of meat quality. 相似文献
16.
The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% trisodium phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P<0.05) and TSP patties were redder (a*; P<0.05) than C. Panelists found TSP and CPC patties were similar or superior in beef and off odor to C on days 3 and 7 of display. Therefore, treatment of beef trimmings before grinding with TSP, CPC, CLO or LA may not only improve ground beef safety, but maintain or enhance patty shelf life. 相似文献
17.
The functional properties of thawed pre-rigor beef that had been minced and salted or not salted when its pH value reached 6.8, 6.6, 6.4, 6.2 and 6.0, then immediately frozen, were determined. The mince samples were used to manufacture a finely comminuted sausage batter. Presalting before frozen storage resulted in higher (p < 0.05) thawed mince pH, and batter cook yield and shear strain, and lower (p < 0.05) mince salt soluble proteins, thaw drip and Hunter L* and b* values and batter shear stress than unsalted controls. The pre-rigor pH at time of salting/mincing affected (p < 0.05) thaw drip (unsalted mince only), Hunter L* and b* values and shear stress. Shear stress tended to increase (p < 0.01) and Hunter L* (p < 0.05) and b* (p < 0.01) values tended to decrease with fall in pre-rigor salting pH. No interaction (p > 0.05) between salting and pre-rigor pH at time of salting was observed. 相似文献
18.
Springbok is the most extensively cropped game species in South Africa. The effects of age (adult, sub-adult, lamb), gender and production region on the physical attributes (pH24, cooking and drip loss, Warner Bratzler shear force and colour) were determined using samples of the M. longissimus dorsi (LD) muscles of 166 springbok. Stressed animals had a higher (P < 0.05) pH24 (6.3 ± 0.07), as observed in the meat originating from the Caledon region. This meat had lower (P < 0.05) cooking loss (27.2 ± 0.62%) and drip loss (1.8 ± 0.08%) values in comparison to meat originating from the other regions. Inverse correlations were noted between pH24 and drip loss (r = −0.26, P < 0.01) and cooking loss (r = −0.42, P < 0.001). Shear force values (kg/1.27 cm diameter) correlated positively (r = 0.25, P < 0.01) with pH24. Age-related effects on tenderness were small in comparison with pH24 effects. CIELab colorimetric values were typical of game meat and venison (L* < 40, high a* and low b* values). It was noted that pH24 correlated negatively (r = −0.51, P < 0.001) and positively (r = 0.33, P < 0.001) with the hue-angle and the chroma value of colour, respectively. Springbok originating from Caledon had a significantly (P < 0.05) higher a* value, indicating meat to be more red with higher colour saturation. 相似文献
19.
The effects of different proportions (0%, 10%, 20%, 30%, 40%) of washed mechanically deboned chicken meat (WM) as a substitute for hand deboned chicken meat, on the physicochemical and sensory characteristics of chicken nuggets were evaluated. The addition of WM increased fat content, but it was only significant (P < 0.05) when 40% of WM was added, whereas the protein content was significantly (P < 0.05) reduced as from 20%. Significant differences (P < 0.05) were found in L*, a* and b* values with different proportions of WM, however, these differences were evidently not discerned as shown by the no significant differences (P > 0.05) in ΔE* color scores. The addition of WM did not affect (P > 0.05) sensory attributes of chicken nuggets. From a technical viewpoint, up to 40% WM could be incorporated into nugget formulation instead of hand deboned chicken meat without affecting sensory attributes of the product. Minor changes in composition were observed but they were probably not detrimental to the product. 相似文献
20.
S.A. Quilo F.W. Pohlman A.H. Brown P.G. Crandall P.N. Dias-Morse R.T. Baublits J.L. Aparicio 《Meat science》2009
Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated retail display, instrumental color, sensory characteristics, TBARS, pH, and Lee–Kramer shear force were measured to evaluate the impact of the treatments on the quality attributes. The NMS and PAA patties were redder (a∗, P < 0.05) than CON on days 0–3. Panelists found KL, NMS, PAA, and ASC patties to have less (P < 0.05) or similar (P > 0.05) off odor to CON on days 0–3. The NMS and PAA treated patties had lower (P < 0.05) lipid oxidation than the CON at days 0, 3, and 7. Therefore, KL, NMS, PAA, and ASC treatments on beef trimmings can potentially improve or maintain quality attributes of beef patties. 相似文献