The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.
Because many of the commensal MRSE isolates obtained from nares produced biofilms and carried icaAD, aap and atlE genes, biofilms or such genetic elements should not be used as markers for clinical significance. The biofilm environment seems to increase genetic exchanges and hence may contribute to multiresistance phenotypes.
The objective of this study was to evaluate the influence a finishing diet containing natural additives fed for 94 days on animal performance, carcass, and meat quality characteristics of crossbred bulls (1/2 Angus × 1/2 Nellore). Forty-eight bulls (initial BW 318 ± 4.7 kg and initial age 22 months) were used in a completely randomised design. Bulls were fed one of four diets: (1) CON – Control; (2) CCO – addition of 4 g/animal.day of a mix of essential oils from castor bean and cashew; (3) MIX – addition of 4 g/animal.day of a mix of essential oils (oregano oils, castor bean, cashew); (4) YST – addition of 4 g/animal.day of yeast. Bulls were finished in feedlot (in individual pens) and slaughtered at an average weight of 469 ± 6.7 kg. Final BW, hot carcass weight and average daily gain were greater (P < 0.05) in MIX diet than in the three other diets. However, DM intake, G : F, fat thickness, longissimus muscle area, marbling, and meat colour were similar (P > 0.05) among the four diets. The carcass conformation score was higher (P < 0.05) for bulls that were fed with the YST diet and similar for the three other diets. Meat from CCO had a reduced (P < 0.05) cooking loss when compared with CON diet. Shear force from MIX diet had lesser values (P < 0.05) than meat from YST diet, and it was similar among CON and CCO diets. There was no diet effect (P > 0.05) on lipid oxidation, moisture, ash, and total lipids contents. C14:0, C14:1 n-9, C16:0, C18:1 n-9, C18:1 n-7 and C18:3 n-6 fatty acids in intramuscular fat from the longissimus muscle were affected by the inclusion of additives in the diets. SFA, MUFA, PUFA, n-3 and n-6 fatty acid percentages, and the ratios PUFA : SFA and n-6 : n-3 were similar (P > 0.05) among diets. In conclusion, adding a mix of oregano, castor bean, and cashew oils in the diet improved the performance of the bulls, but meat characteristics did not significantly change.
ABSTRACT. This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chemical composition was evaluated. Twelve panelists were selected and trained using as criteria the panelists´ discrimination power, reproducibility and consensus. Eleven terms were generated by the method of network descriptors. The intensity of each descriptor in each sample was evaluated by unstructured scale of 9 cm. Data were analyzed by ANOVA, Duncan´s mean test and principal component analysis. The sensory profile shows that low sodium beef burgers had lower fat and salty flavor when compared to untreated control and greater flavor and spice aroma. The above proves that reducing sodium intake causes increased perception burger tasters when compared to the presence of spices in the product. Treatment with 50% sodium reduction obtained the best results for texture softness and appearance. There was no significant difference (p < 0.05) in the chemical composition of ash, protein and fat in all burgers. In the case of general sensory attributes, treatments with sodium reduction obtained higher intensities of the attributes evaluated, except for meat and salt flavors.Keywords: meat products, sensory analysis, quantitative descriptive analysis, principal component analysis, sodium chloride, potassium chloride.Perfil sensorial de hambúrguer bovino com reduzido teor de sódio RESUMO. Este trabalho determinou o perfil sensorial de três amostras de hambúrguer, controle e com redução de 25 e 50% de sódio, baseado na Análise Descritiva Quantitativa (ADQ). Realizaram-se análises físico-química e microbiológica. Doze provadores foram selecionados e treinados utilizando como critérios o poder discriminativo, reprodutividade e consenso dos provadores entre si. Foram gerados 11 termos descritores pelo método de rede. A intensidade de cada descritor foi avaliada em cada amostra por escala não estruturada de 9 cm. Os dados foram analisados por ANOVA, teste de Duncan e análise de componentes principais. Hambúrgueres hipossódicos apresentaram menor sabor de gordura e salgado, quando comparados ao tratamento controle e sabor e odor de especiarias maior. Este diferencial comprova que a redução de sódio no hambúrguer provoca uma maior percepção de intensidade pelos provadores em relação à presença de especiarias no produto. Para aparência o tratamento com 50% de redução de sódio obteve o melhor resultado e também para textura no atributo maciez. Na composição química dos hambúrgueres não houve diferença significativa para cinzas, proteína e gordura (p < 0.05). Nos atributos sensoriais de modo geral, os tratamentos com redução de sódio obtiveram maiores intensidades nos atributos avaliados, exceto para sabor salgado e carne.Palavras-chave: produtos cárneos, análise sensorial, análise descritiva quantitativa, análise de componentes principais, cloreto de sódio, cloreto de potássio.
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