Chemical Deterioration of Frozen Bovine Muscle at −4° C

Awad, Atif B.; Powrie, W.; Fennema, O.

doi:10.1111/j.1365-2621.1968.tb01355.x

Cited by 118 publications

(66 citation statements)

References 35 publications

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“…Storage period did not significantly (p>0.05) influenced the chewiness, cohesiveness and mouth coating scores of various comminuted meat products (Awad et al, 1968;Ockerman and Organisciak, 1979;Bhattacharya et al, 1988;Esguerra, 1994;Wang et al, 1999;Reverte et al, 2003). But contrary to these reports, chewiness scores significantly influenced by storage, but cohesiveness scores did not significantly (p>0.05) influenced (Schwartz and Mandigo, 1976;Coon et al, 1983).…”

Section: Sensory Qualitycontrasting

confidence: 51%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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Section: Sensory Qualitycontrasting

confidence: 51%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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“…The chevon carcasses aged for 21 days at 1±1oC showed decreased sarcoplasmic (WSP) and myofibrillar content as the days advanced (Patil et al, 2003). Bovine muscles stored at4oC for 8 weeks showed decrease of sarcoplasmic and (Awad et al, 1968). In the present study there was progressive decrease in both WSP and SSP at each storage interval, which is similar to the findings of above workers.…”

Section: Aerobic Plate Counts (Apc)supporting

confidence: 81%

Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials

Ahmad

Kumar

Singh

2017

IJAR

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Meat of non-descript type old female goat of more than two years age and meat of young castrated male goat of around 9 months age were procured, chilled to 4±1ºC for 24 hrs and then frozen stored at -10±1ºC in the form of chunks and mince, packaged in low density polythene (LDPE) -300 g (gauge) and high density polythene (HDPE) -200 g for 0, 4, 8, 12 and 16 weeks. Samples of meat were evaluated for pH, water holding capacity (WHC), salt soluble protein (SSP), water soluble protein (WSP), non protein nitrogen (NPN), thiobarbituric acid value (TBA) and microbiological load in terms of aerobic plate count (APC). Overall there was significant (P<0.01) rise in pH as the storage period progressed. There was nonsignificant (P<0.01) difference between treatments. The average WHC increased significantly (P<0.01) upto 8 weeks (32.87%) and then started decreasing and was lowest at 16 weeks (24.14%). There was significant decrease (P<0.01) in WSP as the storage period increased from 0 week to 16 weeks. The average WSP of old female goat meat kept as chunk in LDPE and mince in HDPE increased significantly (P<0.01) with respect to young male goat meat (kept as chunk in LDPE and mince in HDPE). There was significant (P<0.01) reduction in SSP as the storage period progressed but there was nonsignificant decrease between 4 weeks and 8 weeks. SSP was 8.53% at 0 week and 4.58 at 16 weeks. The average TBAvalues increased significantly (P<0.01) at each storage interval. The value increased from 0.28 (at 0 week) to 0.65 (at 16 weeks) mg of malonaldehyde/kg of meat. Mince kept in HDPE of old female goat had significantly (P<0.01) higher TBA value than other treatments. There was significant (P<0.01) reduction (5.65 log 10 cfu/g at 0 week and 5.26 log 10 cfu/g at 16 weeks) at each storage interval in APC as the storage period increased.

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“…In general, a significant relationship between the PV and sensory flavour scores was noted. However, breakdown of hydroper-oxides to secondary oxidation products may result in a decrease in the PV during the storage period (Awad et al, 1968;Noble, 1976). Due to the aforementioned considerations, PV has not been used extensively in evaluation of the oxidative state of meat and meat products (Pearson et al, 1977;Melton, 1983).…”

Section: Peroxide Valuementioning

confidence: 98%

Assessment of lipid oxidation and off-flavour development in meat and meat products

Shahidi¹

1994

Flavor of Meat and Meat Products

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Chemical Deterioration of Frozen Bovine Muscle at −4° C

Cited by 118 publications

References 35 publications

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials

Assessment of lipid oxidation and off-flavour development in meat and meat products

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