scholarly journals Impacts of Aging Sequence and Freezing Rate on Quality Attributes and Oxidative Stability of Frozen/Thawed Pork Loins

2017 ◽  
Vol 1 (3) ◽  
pp. 70-70
Author(s):  
H.-W. Kim ◽  
J.-H. Kim ◽  
J.-K. Seo ◽  
D. Setyabrata ◽  
Y. H. B. Kim
Keyword(s):  
Oxidative Stability ◽  
Quality Attributes ◽  
Freezing Rate ◽  
Aging Sequence

scholarly journals The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Derico Setyabrata ◽  
Jacob R. Tuell ◽  
Brad Kim
Keyword(s):  
Shear Force ◽  
Troponin T ◽  
Quality Attributes ◽  
Freezing Rate ◽  
Histological Observation ◽  
Ice Crystal ◽  
Lower Shear ◽  
Beef Carcasses ◽  
Longissimus Lumborum ◽  
Fast Freezing

The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned into 5 treatments, where factorial combinations of 2 aging/freezing sequences (aging first then freezing/thawing [AFT] and freezing first then thawing/aging [FTA]) and 2 freezing rates (fast freezing [FF] and slow freezing [SF]) were used and compared to an aged only (AO) treatment as a control. Samples frozen using the FF condition were found to have a critical freezing time (Tc) of 21.5 min while the SF counterpart had a Tc of 175 min. Histological observation showed more visually enlarged gaps between muscle fibers in the SF samples, regardless of aging/freezing sequence. The SF-FTA samples had a significantly higher purge/ thaw loss followed by FF-FTA, while the loss from FF-AFT, SF-AFT, and AO were not different from each other (P > 0.05), suggesting that freezing rate effect might be more profound when applied in FTA. Cook loss was higher in AO compared to both FTA treatments (P < 0.05); however, it was not different when compared to AFT (P > 0.05). A lower shear force value and higher troponin-T protein degradation were found in both AFT and FTA compared to AO (P < 0.05), which would be attributed to the ice-crystal damage due to freezing. These results suggest that aging/freezing sequence could be an overriding factor in determining major meat quality attributes of frozen/thawed meat over freezing rate. However, fast freezing could negate some quality defects associated with the FTA process.

Effects of dietary hop (Humulus lupulusL.)β-acids on quality attributes, composition and oxidative stability of pork meat

2017 ◽  
Vol 98 (6) ◽  
pp. 2385-2392 ◽  
Author(s):  
Maicon Sbardella ◽  
Aline MC Racanicci ◽  
Franz D Gois ◽  
Cristiane B de Lima ◽  
Dannielle L Migotto ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Quality Attributes ◽  
Pork Meat

Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins

Meat Science ◽  
2015 ◽  
Vol 110 ◽  
pp. 40-45 ◽  
Author(s):  
Yuan H. Brad Kim ◽  
Charlotte Liesse ◽  
Robert Kemp ◽  
Prabhu Balan
Keyword(s):  
Quality Attributes ◽  
Freezing Rate ◽  
Combined Effects ◽  
Ageing Period

scholarly journals Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats

PLoS ONE ◽  
2016 ◽  
Vol 11 (5) ◽  
pp. e0154603 ◽  
Author(s):  
Kazeem Dauda Adeyemi ◽  
Rafiat Morolayo Shittu ◽  
Azad Behnan Sabow ◽  
Mahdi Ebrahimi ◽  
Awis Qurni Sazili
Keyword(s):  
Oxidative Stability ◽  
Gluteus Medius ◽  
Quality Attributes ◽  
Myofibrillar Proteins ◽  
Gluteus Medius Muscle

Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 444-455 ◽  
Author(s):  
Mohamed K. Morsy ◽  
Osama M. Morsy ◽  
Hend A. Elbarbary ◽  
Marwa A. Saad
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Arthrospira Platensis ◽  
Quality Attributes

scholarly journals Effect of Different Photoperiods on Quality Attributes and Oxidative Stability of Breast Meat (M. Pectoralis Major) from Broilers

2019 ◽  
Vol 3 (2) ◽  
pp. 181-181
Author(s):  
E. Will ◽  
J. R. Tuell ◽  
J. Park ◽  
W. Wang ◽  
H.-W. Cheng ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Quality Attributes ◽  
Pectoralis Major ◽  
Breast Meat

scholarly journals Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1271
Author(s):  
Bing Liu ◽  
Jiang Jiang ◽  
Dongyou Yu ◽  
Gang Lin ◽  
Youling L. Xiong
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Content ◽  
Quality Attributes ◽  
Quality Properties ◽  
Health Indices ◽  
Thigh Muscles ◽  
Health Promoting ◽  
Endogenous Antioxidant ◽  
Cooked Meat

The present study is conducted to investigate the effects of dietary docosahexaenoic acid (DHA)-rich microalgae (MA, Aurantiochytrium sp.) on health lipid indices, stability, and quality properties of meat from laying hens. A total of 450 healthy 50-wk-old Hy-Line Brown layers were randomly allotted to 5 groups (6 replicates of 15 birds each), which received diets supplemented with 0, 0.5, 1.0, 1.5, and 2.0% MA for 15 weeks. Fatty acid contents and quality properties of breast and thigh muscles from two randomly selected birds per replicate (n = 12) were measured. The oxidative stability of fresh, refrigerated, frozen, and cooked meat was also determined. Results indicated that supplemental MA produced dose-dependent enrichments of long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFA), predominantly DHA, in breast and thigh muscles, with more health-promoting n-6/n-3 ratios (1.87–5.27) and favorable lipid health indices (p < 0.05). MA supplementation did not affect tenderness (shear force) and color (L*, a*, and b* values) of hen meat nor muscle endogenous antioxidant enzymes and fresh meat oxidation (p > 0.05). However, the n-3 LC-PUFA deposition slightly increased lipid oxidation in cooked and stored (4 °C) meat (p < 0.05). In conclusion, MA supplementation improves the nutritional quality of hen meat in terms of lipid profile without compromising meat quality attributes. Appropriate antioxidants are required to mitigate oxidation when such DHA-enriched meat is subjected to cooking and storage.

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