Antioxidants in Restructured Beef/Pork Steaks

Chastain, M. F.; Huffman, D. L.; Hsieh, Wan-Yu; Cordray, Joseph C.

doi:10.1111/j.1365-2621.1982.tb12881.x

Cited by 50 publications

(42 citation statements)

References 8 publications

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“…Surface discoloration ratings paralleled the color desirability scores, with intact muscle steaks having less (P < 0.05) surface discoloration than comminuted structured steaks. Discoloration of structured products has been attributed by several researchers to the addition of NaCl (Ockerman and Organisciak, 1979;Huffman, 1980;Booren et al, 1981b, Chastain et al, 1982, Means and Schmidt, 1986Means et al, 1987). In contrast to our results, Means and Schmidt (1986) and Means et al (1987) observed no deleterious effects on surface discoloration of comminuted structured steaks from the use of an algin/calcium binder.…”

Section: Consumer Evaluationscontrasting

confidence: 86%

Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

Johnson

Romans

Müller

et al. 1990

Journal of Food Science

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Four types of beef forequarter steaks, rib eye roll steaks (RER), serratus ventralis solid-muscle structured steaks (SRV), salt/phosphat,t comminuted structured steaks (NaCI/PO,) and algin/calcium commrnuted structured steaks (Al&a) were evaluated. Meat purchasers preferred the color, lack of surface discoloration and overall appearance of intact muscle steaks (RER and SRV) over the comminuted structured steaks (NaCl/P04 and Alg/Ca). Purchasers perceived the fat content in SRV steaks to be less than in RER steaks. Sensory evaluations of juiciness and overall desirability were similar for all four types. Intact muscle steaks were lower in sensory tenderness ratings and higher in flavor desirability than comminuted structured steaks. Consumer acceptability was evident for all four types offering merchandising options to beef fabricators.

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Section: Consumer Evaluationscontrasting

confidence: 86%

Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

Johnson

Romans

Müller

et al. 1990

Journal of Food Science

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“…The efficacy of antioxidant may be in part due to the number of phenolic hydroxyl groups available for free radical scavenging (Rice-Evans, 1996). Chastain et al (1982) studied the effects of BHA, TBHQ and a combination of BHA and TBHQ on restructured combination of beef-pork steaks (50:50). Antioxidants were used at a 0.02% level (based on fat content of meat).…”

Section: Phenolic Antioxidantsmentioning

confidence: 99%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

367

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Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Approach: A comprehensive literature review was performed on the spoliage mechanisms of meat and meat products and preservation techniques. Results: Historical data reveals that salting, drying, smoking, fermentation and canning were the traditional methods used to prevent meat spoilage and extend its shelf life. However, in order to prevent wholesomeness, appearance, composition, tenderness, flavor, juiciness, and nutritive value, new methods were developed. These included: cooling, freezing and chemical preservation. Wide range of physical and chemical reactions and actions of microorganisms or enzymes are responsible for the meat spoilage. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. Microbial growth and metabolism depends on various factors including: pre-slaughter husbandry practices, age of the animal at the time of slaughtering, handling during slaughtering, evisceration and processing, temperature controls during slaughtering, processing and distribution, preservation methods, type of packaging and handling and storage by consumer. Microbial spoilage causes pH change, slime formation, structural components degradation, off odors and appearance change. Autoxidation of lipids and the production of free radicals are natural processes which affect fatty acids and lead to oxidative deterioration of meat and off-flavour development. Lipid hydrolysis can take place enzymatically or non-enzymatically in meat. In muscle cells of slaughtered animals, enzymatic actions are taken place naturally and they act as catalysts for chemical reactions that finally end up in meat self deterioration. Softening and greenish discoloration of the meat results due to tissues degradation of the complex compounds (carbohydrates, fats and protein) in the autolysis process. Conclusion: Microbial, chemical and enzymatic activities can be controlled by low temperature storage and chemical techniques in the industry. Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life. Combination of chemical additives (TBHQ and ascorbic acid) and low temperature storage (5°C) in darkness are well recognized techniques for controlling the spoilage (microbial, enzymatic and oxidative) of meat and meat products. Understanding of the intrinsic factors and extrinsic factors at every meat processing stage (from preslaughtering to meat product development) is necessary before devel...

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“…Goldman et al (1983) suggested that free radicals produced by lipid oxidation might interact with carotenoid to intensify their oxidation. Use of antioxidants has been attempted for prevention of carotenoid related colour degradation in fi sh, meat and poultry (Green et al 1971, Chastain et al 1982, Li et al 1998). The major cause for carotenoid degradation in foods is oxidation with rates dependent on contact with oxygen, light, heat and presence of pro-and antioxidants (Francis 1985, Haard 1988.…”

Section: Introductionmentioning

confidence: 99%

Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage

Sachindra

Mahendrakar

2010

J Food Sci Technol

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The stability of carotenoids recovered from shrimp waste using organic solvents and vegetable oils as affected by antioxidants and pigment carriers was evaluated during storage under different conditions. Solvent extracted carotenoid incorporated into alginate and starch as carriers was stored in metallised polyester and polypropylene pouches. Oil extracted carotenoids were stored in transparent and amber bottles. Also the use of recovered pigments as colorants in fi sh sausage was evaluated. Antioxidants, packaging material and storage period had a signifi cant effect (p<0.001) on the reduction of carotenoid content, while type of carrier had marginal effect (p>0.05) on solvent extracted carotenoids during storage. Carotenoid content in pigmented oil was signifi cantly affected by antioxidants (p<0.001), packaging material (p<0.05) and storage period (p<0.001). Addition of carotenoid to the sausage enhanced the sensory colour, fl avour and overall quality score of sausage and the added carotenoid was stable during processing.

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Antioxidants in Restructured Beef/Pork Steaks

Cited by 50 publications

References 8 publications

Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage

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