Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties

RSC Advances ◽  
2015 ◽  
Vol 5 (11) ◽  
pp. 8182-8189 ◽  
Author(s):  
Pedro Guerrero ◽  
Maurice G. O'Sullivan ◽  
Joe P. Kerry ◽  
Koro de la Caba
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Soy Protein ◽  
Beef Patties ◽  
Protein Coatings ◽  
Significant Change ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

There was no significant change in lipid oxidation up to day 10 of storage for soy-protein-coated samples.

Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat

2016 ◽  
Vol 41 (5) ◽  
pp. e13151 ◽  
Author(s):  
Tungalag Dong ◽  
Yuqin Zhang ◽  
Xiaojing Qi ◽  
Min Liang ◽  
Shuxin Song ◽  
...  
Keyword(s):  
Shelf Life ◽  
Multilayer Film ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

scholarly journals Effect of chitosan on quality and shelf life of beef at refrigerated storage

2018 ◽  
Vol 46 (4) ◽  
pp. 230-238 ◽  
Author(s):  
J Alam ◽  
HM Murshed ◽  
SME Rahman ◽  
DH Oh
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Chitosan Solution ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Control Group ◽  
Treatment Groups ◽  
Quality And Shelf Life ◽  
Control Samples

In this study, the microbiological quality and shelf life of beef treated with different concentrations of chitosan (CHI) was investigated. Beef samples obtained from a local market were dipped into 1%, 1.5% and 2% chitosan solutions prepared with 1% acetic acid. The samples were drained, vacuum packed and stored at 4°C for a period of 12 days. The samples were evaluated for sensorial properties (color, odor and overall acceptability) and microbial counts (TVC, TCC and TYMC) on 0, 4, 8 and 12 days of storage. Chitosan treated samples having 1%, 1.5%, 2% chitosan solution and control which were expressed as T1, T2, T3 and T0 respectively. The obtained results showed that addition of chitosan solution, significantly (p<0.05) affected on physicochemical (pH, CP, POV, Cooking Loss), microbiological (TVC, TCC, TYMC) and sensory attributes (color, odor, overall acceptance) compared to control samples at refrigerated temperature. The pH and POV of all the treatment groups increase significantly (p<0.05) compared to control group at different days of interval during storage. The CP and cooking loss of different treatment groups decrease significantly (p<0.05) compared to control group at different days of interval during storage. The results also revealed that the samples were dipped in chitosan solution (1%, 1.5%, 2%) significantly (p<0.05) improved the microbiological quality, sensory attributes and reduced lipid oxidation in beef samples compared to the control samples at different days interval. However, abnormal changes were not determined on the samples treated with chitosan, even on the last day of storage. In beef, storage at 4°C for 12 days, chitosan inhibited the growth of spoilage bacteria, reduce lipid oxidation, putrefaction and resulted in better sensory test. The results indicated that the application of chitosan on the beef samples improve the microbiological quality and extends the shelf life usually 5-8 days, which could an alternative to chemical protective additives.Bang. J. Anim. Sci. 2017. 46 (4): 230-238

scholarly journals Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant

2014 ◽  
Vol 05 (07) ◽  
pp. 658-670 ◽  
Author(s):  
Mara Cristina Romero ◽  
Oscar Alfredo Garro ◽  
Ana María Romero ◽  
Ariel Germán Michaluk ◽  
Mirtha Marina Doval ◽  
...  
Keyword(s):  
Shelf Life ◽  
Soybean Sprouts ◽  
Beef Patties ◽  
Quality And Shelf Life

Use of Antioxidants in Chicken Nuggets Manufactured with and Without the Use of Salt and/or Sodium Tripolyphosphate: Effects on Product Quality and Shelf-life Stability

2004 ◽  
Vol 3 (5) ◽  
pp. 345-353 ◽  
Author(s):  
Clare Maria O`Sulliv . ◽  
Anna-Marie Lynch . ◽  
Patrick Brendan Lync . ◽  
Denis Joseph Buckley . ◽  
Joseph Patrick Kerry .
Keyword(s):  
Shelf Life ◽  
Product Quality ◽  
Sodium Tripolyphosphate ◽  
Chicken Nuggets ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

scholarly journals Extending the shelf-life of beef steaks using acerola cherry powder and rosemary extract

2021 ◽  
Author(s):  
Jessie B Van Buren ◽  
Brianna J Buseman ◽  
Tanya M Weber ◽  
James A Nasados ◽  
Jessica M Lancaster ◽  
...  
Keyword(s):  
Oxygen Consumption ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Extended Period ◽  
Rosemary Extract ◽  
Beef Products ◽  
Beef Steaks ◽  
Retail Display ◽  
Reducing Activity ◽  
Shelf Life Stability

Improvements in retail shelf-life of exported beef will help with merchandising and increase competitiveness in the worldwide market for US beef products. The objective of this study was to determine the effect of topically applying acerola cherry powder or rosemary extract from various suppliers on beef bone-in short rib steak and chuck roll steak shelf-life. USDA Choice beef bone-in short ribs (IMPS 123A) and chuck rolls (IMPS 116A) were aged (0°C) for 28 d post-fabrication. Following aging, 1.02 cm-thick steaks were cut (N = 126) and systematically assigned to a treatment based on steak location within the subprimal. Treatments included: untreated control (C), topically sprayed (2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Half of the steaks were assigned to d 0 lipid oxidation, metmyoglobin reducing activity (MRA), and oxygen consumption; the remaining steaks were assigned to color evaluation over 4 days of retail display followed by d 4 lipid oxidation and MRA. Short rib steaks treated with antioxidants had a brighter oxygenated lean color than control steaks (P &lt; 0.001). There was an interaction (P = 0.028) between time of retail display and MRA. Short rib steaks treated with C3 and R2 did not change in MRA between d 0 and 4 (P = 0.620, P = 0.428, respectively). Chuck roll steaks treated with C1, C2, C3, R2, and R3, all had a higher, or more desirable, MRA than the control steaks on d 0 (P &lt; 0.001). Applying topical antioxidants improves the shelf-life stability of steaks from beef bone-in short ribs and chuck rolls aged for an extended period.

scholarly journals Effect of barberry (Berberis vulgaris) fruit powder on the quality and shelf life stability of puffed corn extrude

NFS Journal ◽  
2021 ◽  
Vol 22 ◽  
pp. 9-13
Author(s):  
Mostafa Bakmohamadpor ◽  
Afshin Javadi ◽  
Sodeif Azadmard-Damirchi ◽  
Hoda Jafarizadeh-Malmiri
Keyword(s):  
Shelf Life ◽  
Berberis Vulgaris ◽  
Fruit Powder ◽  
Shelf Life Stability ◽  
Quality And Shelf Life
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