scholarly journals Physicochemical properties and lipid oxidation parameters of selected muscles of Puławska breed fatteners during 14-day ageing in vacuum packaging

2020 ◽  
Vol 76 (07) ◽  
pp. 6422-2020
Author(s):  
PIOTR DOMARADZKI ◽  
PIOTR SKAŁECKI ◽  
MICHAŁ PRASOW ◽  
MAREK BABICZ* ◽  
MARIUSZ FLOREK
Keyword(s):  
Physicochemical Properties ◽  
Quality Indicators ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Post Mortem ◽  
Lipid Quality ◽  
Adjacent Part ◽  
Longissimus Lumborum ◽  
Ageing Period ◽  
Oxidation Parameters

The aim of this study was to determine the influence of the ageing period on the physicochemical properties and lipid quality indicators of pig meat from the native Puławska breed. The experiment was carried out on samples of skeletal muscles (adjacent part of M. longissimus thoracis and M. longissimus lumborum – LTL, and M. semimembranosus – SM) collected 24 h after slaughter from 30 carcasses of Puławska castrated male pigs. Following collection, samples were packaged in vacuum and stored for up to 14 day at a temperature of 4°C (± 1°C). The meat pH, colour (CIE L*a*b*), water-holding capacity (drip loss – DL and cooking loss – CL), shear force (WBSF), energy force, and lipid quality indicators (free fatty acids – FFA, peroxide value – PV, and thiobarbituric acid reactive substances expressed as malondialdehyde MDA – TBARS) were measured. A typical course of postmortem glycogenolysis for normal meat was demonstrated. The pH of muscles 45 min after slaughter was 6.55 for LTL and 6.61 for SM, and after 24 h it was 5.62 and 5.66, respectively. As ageing progressed, the DL of the meat increased significantly (on average 2.4 times), while CL were not significantly changed, being 24.83% on average. WBSF decreased by approximately 40% for LTL, and by 18% for SM. The WBSF value adopted for tender meat (< 45 N/cm2) was obtained on day 14 of the experiment. The progressive oxidative changes in intramuscular fat were not advanced, averaging from 2.06% for FFA, 0.62 meq O2/kg for PV and 0.24 MDA/kg for TBARS on day 4 post mortem to 3.71%, 1.82 meq O2/kg and 0.48 mg MDA/kg, respectively, on day 14 post mortem. Ageing of pork under vacuum positively influenced the quality characteristics of the meat, with relatively minor oxidative changes. An extended ageing period of up to 14 days can measurably improve the quality characteristics of fresh meat obtained from Puławska breed pigs, especially for culinary purposes.

scholarly journals Quality parameters and oxidative stability of lamb during ageing

Meso ◽  
2020 ◽  
Vol 22 (5) ◽  
pp. 357-367
Author(s):  
Iva Zahija ◽  
Lea Demšar ◽  
Mojca Kuhar ◽  
Mateja Lušnic Polak ◽  
Tomaž Polak
Keyword(s):  
Oxidative Stability ◽  
Quality Parameters ◽  
Oxidation Products ◽  
Protein Carbonyls ◽  
Initial Increase ◽  
Post Mortem ◽  
Initial Value ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum ◽  
Ageing Period

The aim was to determine the quality parameters and oxidative stability of colour, lipids and proteins (formation of carbonyls) of vacuum packed lamb at a constant temperature of 2 °C ±1 °C up to 15 days post mortem. The suitability of lamb loin (longissimus lumborum) for ageing and optimal ageing period to obtain optimum sensory properties, especially tenderness and aroma was determined. A sample of 100 g lamb meat contains 23.48 g protein, 69.66 g water and 5.48 g fat. Lamb samples were the most tender after 11 days (both, sensory assessed and instrumentally measured – share force decreased by 61%) and had the best aroma after 15 days post mortem. In the meantime, the lamb became significantly brighter and more saturated (higher L*, a* and b* values), the content of secondary lipid oxidation products increased (1.7 times higher amount of malondialdehyde), and the content of protein carbonyls decreased to the initial value, despite an initial increase observed 11 days post mortem. We found that lamb loin is suitable piece for ageing; the optimal duration of ageing of loins is 15 days post mortem.

Changes in Microbiological and Physicochemical Properties of Bee Pollen by Application of Gamma Irradiation and Ozone Treatment

1998 ◽  
Vol 61 (2) ◽  
pp. 217-220 ◽  
Author(s):  
HONG-SUN YOOK ◽  
SEONG-IL LIM ◽  
MYUNG-WOO BYUN
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Acid Composition ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Ozone Treatment ◽  
Bee Pollen ◽  
Thiobarbituric Acid Value

The effects of gamma irradiation and ozone treatment on microbiological and physicochemical properties of bee pollen were investigated. Gamma irradiation at 7.5 kGy reduced the total microbial loads below detection levels (&gt;102 CFU g−1) but after ozone treatment of up to 18 ppm for 8 h the total aerobic bacteria were found in concentrations of more than 103 CFU g−1. Physicochemical properties such as amino acid and fatty acid composition, thiobarbituric acid value, mineral content, and pigment were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, thiobarbituric acid value, and pigment by lipid oxidation and decoloration (P &lt; 0.05).

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

scholarly journals Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. M. Hasan ◽  
V. Sood ◽  
C. Erkinbaev ◽  
J. Paliwal ◽  
S. Suman ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Ageing Time ◽  
Protein Carbonyl ◽  
Oxidation Products ◽  
Protein Carbonyl Content ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Ageing Period ◽  
Psoas Major

ObjectivesTo compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products and determine their influence on color stability in two bison muscles (longissimus lumborum [LL; color stable] and psoas major [PM; color labile]).Materials and MethodsA total of 10 longissimus lumborun (LL) and 10 psoas major (PM) from five A1 grade bison carcasses were obtained from a commercial slaughter plant within 48 h post-mortem. From each muscle, a 10-cm thick piece was removed and subsampled for evaluation of pH, MDA (by thiobarbituric acid assay), HNE (by ELISA) and CAR (by 2,4-dinitrophenylhydrazine). These measurements allowed the establishment of a baseline for the different oxidation products. The remainder of the muscles were cut into two equal portions, and each portion was vacuum-packaged and assigned to an ageing period of 7 and 14 d at 2°C. At the end of each ageing period, each muscle portion was removed from their packages, pH measured, and steaks obtained for sensory (muscle and discoloration scores) and instrumental color measurements (L*, a* and b*) over 5 d of retail display, and for estimation of MDA, HNE and CAR. After 5 d in retail display and following color and pH measurements the steaks were removed and collected for MDA, HNE and CAR determination. Data were analyzed as a completely randomized design with a split-split plot arrangement. Additionally, correlation and regression analysis were performed to identify the influence of the measured attributes on color.ResultsRegardless of the ageing time, LL showed greater redness and lower surface discoloration by instrumental (a* value; P = 0.04) and sensory (P < 0.01) color evaluation than PM at the end of the retail display. Furthermore, LL exhibited lower MDA, HNE and CAR content compared to PM (P < 0.05). A three-way interaction (muscle × ageing time × retail day display) was detected on MDA content, where PM presented a higher level of MDA with increasing ageing time and retail display than LL (P = 0.02). The pH was not different between LL and PM (P > 0.05) steaks.In both muscles, Pearson (r) and Spearman (rs) correlation coefficients indicated that MDA was the oxidation compound showing the highest correlation to a* (r = –0.78; P < 0.01) and discoloration (rs = 0.81; P < 0.01) scores, followed by a moderate correlation with HNE and CAR (r or rs < 0.7; P < 0.01). The pH did not exhibit correlation with color traits, except for lightness, in both muscles. For the stepwise regression analysis, the main variable entered into the equation for predicting a*, color and discoloration score in PM muscle was MDA with an R2 of 0.72, 0.75 and 0.78, respectively, while for LL muscle, MDA presented an R2 of 0.62, 0.68 and 0.66;, respectively. The pH, HNE and CAR only explained an additional 2% of the variation in those attributes.ConclusionThe results of color attributes corroborated that bison LL is a color-stable muscle due to the lower level of protein and lipid oxidation products developed during storage and retail display compared to PM muscle, which is considered color-labile muscle. The MDA seemed to have remarkable importance in the color deterioration than HNE and CAR, particularly in bison PM muscle.

scholarly journals Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

2021 ◽  
Vol 41 (1) ◽  
pp. 34-44
Author(s):  
Muhammad Hayat Jaspal ◽  
Muawuz Ijaz ◽  
Muhammad Junaid Akhtar ◽  
Jamal Nasir ◽  
Sana Ullah ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Bubalus Bubalis ◽  
Quality Characteristics ◽  
Longissimus Lumborum
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