Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

Wyrwisz, Jarosław; Półtorak, Andrzej; Zalewska, Magdalena; Zaremba, Robert; Wierzbicka, Agnieszka

doi:10.2478/v10213-012-0071-8

Cited by 30 publications

(27 citation statements)

References 32 publications

(30 reference statements)

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“…There was also a negative correlation of pH with a * ( r = −.372, p = .036), and absence of a correlation between pH and b * ( r = −.198, p = .27). This is in partial agreement with previous reports (Wyrwisz et al, ), a strong negative correlation of with redness ( r = −.742 to −.828, p < .001) and yellowness ( r = −.72 to .91, p < .001) in different muscles, and a strong positive correlation with lightness ( r = .75 to .83, p < .001), which, as mentioned before, may not be considered an advantage.…”

Section: Resultssupporting

confidence: 93%

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Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Diaz‐Almanza

Reyes-Villagrana

Alarcón-Rojo

et al. 2019

J Food Process Engineering

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Research on the effects of high‐intensity ultrasound (HIU) on meat quality properties shows contradictory results. The latter has been sometimes attributed to limited exposure time, not enough to cause cellular modifications. This study evaluated the effect of different exposure times (0, 10, 20, and 40 min) of HIU (37 kHz, 90 W cm−2) on physicochemical properties including; pH, color, tenderness, and microbial counts of two different portions of beef Longissimus lumborum (cranial–caudal). No significant effect of loin portion was observed (p > .05). Ultrasonication time caused a 20.7% toughness reduction of beef (p < .05). However, ultrasonication time also increased hue from 0.62 to 0.76 from red to orange values (p < .05), but it did not affect important coordinates such as a* or C*. Ultrasound caused an increase in the pH from 5.46 to 5.6 (p < .05), but pH was not affected by the time. The highest tenderness was achieved at 40 min of sonication. Significant reductions of mesophiles, psychrophiles, and coliforms were observed after ultrasonication when compared to control (p < .05). The best ultrasonic condition for microbial reduction was at 10 min, when the lowest microorganism counts were achieved, with a subsequent growth when increasing ultrasonication time. Practical Applications High‐intensity ultrasound application appears to be a promising method to increase tenderness in beef. However, optimum time, intensity, and methodology for its application have to be defined, because the variations may affect other quality characteristics such as color or microbial contamination. To find ideal parameter values may help the industry to take decisions on the design of specialized equipment for ultrasonication of meat.

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Section: Resultssupporting

confidence: 93%

“…It has also been related to other important quality traits during this process. For example, beef color was found to be highly dependent on pH (Wyrwisz, Półtorak, Zalewska, Zaremba, & Wierzbicka, ). In this study, there were moderate correlations of pH with L * ( r = .573, p = .0006), and of pH with Hue angle ( r = .546, p = .0012).…”

Section: Resultsmentioning

confidence: 99%

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Diaz‐Almanza

Reyes-Villagrana

Alarcón-Rojo

et al. 2019

J Food Process Engineering

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“…This increase may be the result of a drip loss which increased during the storage time. As a consequence, the decrease in the water content (as a result, loss of sample mass) caused an increase in β‐glucan concentration in the samples (Wyrwisz, Półtorak, Zalewska, Zaremba, & Wierzbicka, ). On the other hand, several authors noticed that lipid oxidation may induce the degradation of β‐glucan in aqueous food systems where β‐glucan and lipids co‐exist (Wang, Mäkelä, Henry, Lampi, & Sontag‐strohm, ).…”

Section: Resultsmentioning

confidence: 99%

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2018

J Food Process Preserv

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The aim of this study was to develop an innovative low‐fat beef burgers with canola oil and oat β‐glucan in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumers’ acceptance. According to the results, replacing 40% of tallow with canola oil and 4% of burger fats with 30% oat β‐glucan concentrate is technologically feasible for the low‐fat beef burgers production. Results showed that replacement of tallow by oil and β‐glucan influence on cholesterol level reduction and increase in WHC value of product. Tallow replacement by canola oil and β‐glucan has no influence on most of texture parameters but changes the volatile compounds profile of product. Consumers accept sensory parameters of low‐fat beef burgers with oil and β‐glucan. In conclusion, tallow replacement by canola oil and β‐glucan concentrate has a positive influence on the pro‐health and technological properties of low‐fat beef burgers. Practical applications The aim of this study was to develop an innovative low‐fat beef burger with canola oil (n‐3 fatty acids source) and oat β‐glucan (pro‐health hydrocolloid balance for physico‐chemical parameters) in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumer acceptance. ’ requirements, have introduced the production of low‐fat meat products and the replacement of traditional fats. Replacing beef tallow with canola oil and oat β‐glucan concentrate is technologically feasible for manufacturing low‐fat beef burgers, and can be recommended for obtaining low‐fat meat products. This solution allows the modification of meat products that can be used as a source of oat β‐glucan in a diet with a healthy fatty acid profile. The proposed recapture modification can be recommended as a good strategy to produce healthier low‐fat beef burgers, while at the same time retaining consumer acceptance on a level comparable to traditional burgers.

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“…Compared to the traditional sensory analysis, the use of instrumental methods (Wyrwisz et al ., ) and novel techniques such as computer vision and hyperspectral imaging technologies (Sun, ; Jackman et al ., ; Valous, et al ., ; Costa et al ., ; Kamruzzaman et al ., , ; ElMasry et al ., ,b, ) in the assessment of quality attributes of food products is continuously increasing due to their objectivity. For the evaluation of textural properties, shear force test with Warner–Bratzler add‐on device and compression test (TPA) are the most popular methodologies, while penetration and torsion tests are used with lower frequency (Caine et al ., ; Wyrwisz et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield

Półtorak

Wyrwisz

Moczkowska

et al. 2015

Int J of Food Sci Tech

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Summary The aim of this study was to investigate the impact of two convection–microwave heating (M100 and M30) on texture and colour properties, cooking yield and thermal shrinkage of bovine product (gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 and P80) and roasting with ΔT program (Δ80 and Δ40). The product processed by the M100 method was characterised by high shear force (WBSF) and high compression force (TPA). The reduction of microwave intensity to 30% (roasting M30) could improve the tenderness of final product. In addition, microwave heating at the intensity of 30% shortened the roasting time, and the produced sample exhibited comparable process loss and heat shrinkage extent compared to those treated by the high‐temperature conventional roasting method (P180). The study indicated that combining of convection and low‐intensity microwave heating could be successfully used in catering business for beef roasting due to the shorter cooking time, reduced cooking loss and higher tenderness of meat.

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Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

Cited by 30 publications

References 32 publications

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield

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