scholarly journals Effect of grape seed extract on quality of raw-cooked meat products

10.5219/797 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Marek Bobko ◽  
Peter Haščík ◽  
Miroslav Kročko ◽  
Lenka Trembecká ◽  
Andrea Mendelova ◽  
...  
Keyword(s):  
Meat Products ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

scholarly journals Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken

2020 ◽  
Vol 99 (3) ◽  
pp. 1598-1605 ◽  
Author(s):  
Yuchen Guo ◽  
Jichao Huang ◽  
Yuru Chen ◽  
Qin Hou ◽  
Ming Huang
Keyword(s):  
Modified Atmosphere Packaging ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Modified Atmosphere

Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail

Meat Science ◽  
2010 ◽  
Vol 86 (2) ◽  
pp. 479-485 ◽  
Author(s):  
F. Pérez-Rodríguez ◽  
R. Castro ◽  
G.D. Posada-Izquierdo ◽  
A. Valero ◽  
E. Carrasco ◽  
...  
Keyword(s):  
Meat Products ◽  
Microbiological Quality ◽  
Hygiene Practices ◽  
Cooked Meat ◽  
Cooked Meat Products

Effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets

2015 ◽  
Vol 45 (4) ◽  
pp. 583-594 ◽  
Author(s):  
Simranjeet Kaur ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Arvind Kumar
Keyword(s):  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Tomato Powder

Purpose – The purpose of this paper was to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets during refrigerated storage. Design/methodology/approach – The study was designed to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the storage quality parameters of chicken nuggets. The products were developed by incorporating optimum level of pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 21 days of storage. The products were evaluated for various physico-chemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) effect of pomegranate seed powder, grape seed extract and tomato powder was observed on the pH and thiobarbituric acid reacting substances (mg malondialdehyde/kg) values of the chicken nuggets. A significant (p < 0.05) effect was also observed on the microbiological characteristics, as the products incorporated with pomegranate seed powder, grape seed extract and tomato powder showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent). Originality/value – Pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4±1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

Incidence of Clostridia in Cooked Meat Products in Japan

1986 ◽  
Vol 49 (11) ◽  
pp. 864-867 ◽  
Author(s):  
Y. KOKUBO ◽  
M. MATSUMOTO ◽  
A. TERADA ◽  
M. SAITO ◽  
K. SHINAGAWA ◽  
...  
Keyword(s):  
Lipolytic Activity ◽  
Meat Products ◽  
Meat Processing ◽  
Clostridium Species ◽  
Clostridium Sporogenes ◽  
Clostridium Bifermentans ◽  
Cooked Meat ◽  
H2s Production ◽  
Cooked Meat Products

A total of 469 cooked meat products collected from meat processing factories in Tokyo were examined for contamination by Clostridium species. Enumeration of Clostridia was made by the MPN method with H2S production as an indicator. The Clostridia were detected in 154 (32.8%) products, with more than half of the sausages indicating contamination. One hundred forty (90.9%) of the positive samples showed contamination of less than 10 of the organisms/g. A total of 15 species, such as Clostridium bifermentans, Clostridium perfringens and Clostridium sporogenes were identified. Clostridium botulinum was not detected. One hundred sixty-seven (75.9%) strains of the spores of 220 typical isolates survived heat treatment of 65°C for 30 min, whereas only 15 (6.8%) remained intact at 100°C for 10 min. Growth which was noted in most species at 10°C was rarely detected at 5°C. Although 165 (75.0%) of these strains demonstrated proteolytic activity, lipolytic activity was hardly seen except in C. sporogenes. The results suggest that presence of the Clostridia should not be ignored in assessment of the bacteriological quality of the cooked meat products, especially of sausages.

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