Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality

Ramanathan, Ranjith; Mafi, G.; Yoder, L.; Perry, Michael; Pfeiffer, Morgan; VanOverbeke, D. L.; Maheswarappa, Naveena B.

doi:10.1016/b978-0-12-819233-7.00005-7

Cited by 18 publications

(17 citation statements)

References 28 publications

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“…(2019) and Ramanathan et al. (2020). Each panellist was given three samples to be tested with four coded samples of 435, 274, 689, and 841 at 4.00 PM (Appendix 1).…”

Section: Methodsmentioning

confidence: 98%

Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Wan‐Mohtar

Lim

Kamarudin

et al. 2020

Journal of Food Science

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In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 μm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P < 0.05) influenced the hardness, cohesiveness, springiness, and chewiness of the patties. However, only the hardness and chewiness increased proportionally with the increase FBBF in concentration. Notably, 60 panellists considered that 10% FBBF-chicken patty sensory attributes, including lightness, redness, and yellowness, is acceptable to consumers. This information could be used to market any type of commercial mushroom farm waste as alternative food products.

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“…(2019) and Ramanathan et al. (2020). Each panellist was given three samples to be tested with four coded samples of 435, 274, 689, and 841 at 4.00 PM (Appendix 1).…”

Section: Methodsmentioning

confidence: 98%

Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Wan‐Mohtar

Lim

Kamarudin

et al. 2020

Journal of Food Science

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“…As a consequence, there is a concentration of typical compounds responsible of the "dry-aged flavour" providing aromas such as nutty, roasted or buttery (Flores, 2017). According to Ramanathan et al (2020), wet ageing flavours tended to be described as sour, metallic and bloody flavours, which are not evident in dry-aged meat. There is still controversy whether dry ageing can improve beef tenderness when compared to wet ageing; in any case, the main reason for dry-aged beef is its differential flavour and aroma profile.…”

Section: Post-mortem Interventions For Beef Tenderness Improvementmentioning

confidence: 99%

Current research and emerging tools to improve fresh red meat quality

Gagaoua

Duffy

Álvarez

et al. 2022

Irish Journal of Agricultural and Food Research

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A consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception of healthiness along with a variety of sensory characteristics such as colour, marbling, tenderness, juiciness and flavour. Red meat quality is complex and influenced by many intrinsic and extrinsic factors, spanning the chain from breed/genetics through to the final end product with key influences coming from on-farm management and post-mortem processing. As a result of various factors, including consumer demands, the importance of both red meat quality and safety has in recent times come to the fore for the meat industry, with steps to meet these requirements having a large bearing on profitability. Therefore, a critical review of steps which can help control these traits is very important. Accordingly, several processing strategies were proposed at the research and industry level aiming to improve fresh red meat quality traits. This review summarises the current methods applied to improve fresh red meat quality and safety, including the advances in management and prediction tools for carcass and technological and sensory quality traits. These methods are also relevant to the safety and microbiological status of carcasses and meat produced, along with the recent developments in sensory analysis, which aim to understand the sensory properties of red meat and consumers responses. The potential of foodomics approaches is discussed under the topics of genomics, proteomics and metabolomics, which help our understanding of the underlying biological mechanisms behind the variation of sensory and technological quality traits and their use for the discovery of putative biomarkers. We further considered the current and emerging sequencing-based methods used to understand microbial community composition of fresh red meat.

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“…Post-mortem olgunlaştırma işleminde en önemli fizikokimyasal değişim et gevrekliğinin (yumuşaklığının) artmasını sağlayan, miyofibrillerin proteolisiz yolu ile parçalandığı işlem basamağıdır. Bu dönemde myofibriller proteinler Z bantlarının zayıflaması ve kırılması ile desmin ve titin gibi cytoskelatal proteinlerin degredasyonu sonucunda etin yumuşaklığını artırırlar (Ramanathan et al, 2020).…”

Section: Etin Olgunlaşması Sırasında Meydana Gelen Fizikokimyasal Değişimlerunclassified

Dry and Wet Aging Methods for Tenderization of Red Meat

Özdemir

Yanar

2021

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Et günlük hayatta vücuda alınması için gerekli olan biyolojik değeri yüksek esansiyel aminoasitler gibi besin maddelerini yeterli miktarda yapısında bulundurması ile insan beslenmesinde önemli yeri olan bir gıdadır. Sağlıklı ve dengeli bir yaşam sürebilmek için en temel besin maddelerinden olan et üretiminin artırılması yanında kalitesini de yükseltme çabaları uzun yıllardır bilim insanlarının önemli çalışma alanlarından birisini oluşturmuştur. Etin lezzet ve kalitesini artırmak için kesim öncesi ve sonrası kalite özellikleri üzerine etkili faktörlerin araştırılması amacıyla yürütülen çalışmalar günümüzde de güncelliğini muhafaza etmektedir. Kesim sonrası karkasların gevrekliğini artırmak ve yumuşak et elde etmek için uygulanan en yaygın yöntemlerden biri de etlerin olgunlaştırılması işlemidir. Avrupa ülkeleri ve ABD'de yaygın olarak kullanılan kuru ve yaş olmak üzere iki tip olgunlaştırma metodu vardır ve son yıllarda bunlara alternatif olarak vakum paketlerde kuru olgunlaştırma yöntemi de yaygınlaşmaktadır. Bu çalışmada, etlerin gevreklik, lezzet ve genel anlamda kalitesinin artırılması için kullanılan kuru ve yaş olgunlaştırma metotlarının genel prensipleri, uygulama yöntemleri, olgunlaştırılan etlerde meydana gelen fizikokimyasal değişimler ve olgunlaştırma işleminin et kalite özellikleri ile mikrobiyal gelişim üzerine etkileri değerlendirilerek konunun detaylı olarak incelenmesi amaçlanmıştır.

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Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality

Cited by 18 publications

References 28 publications

Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Current research and emerging tools to improve fresh red meat quality

Dry and Wet Aging Methods for Tenderization of Red Meat

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