Combined Effect of Ascorbic Acid and Gamma Irradiation on Microbial and Sensorial Characteristics of Beef Patties during Refrigerated Storage

Giroux, M; Ouattara, B; Yefsah, R.; Smoragiewicz, Wanda; Saucier, Linda; Lacroix, Monique

doi:10.1021/jf000544k

Cited by 82 publications

(32 citation statements)

References 18 publications

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“…During food processing or storage, oxygen in air can bind with myoglobin molecules of exposed meat surfaces to form oxymyoglobin by oxidation. This pigment gives meat its bright-red color (Giroux et al 2001). reported that cooked pork developed a red or dark-pink color during storage.…”

Section: Color Of Rte Ham During Storagementioning

confidence: 99%

Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes

et al. 2014

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Section: Color Of Rte Ham During Storagementioning

confidence: 99%

Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes

et al. 2014

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“…Raevuori (1975) reported that the addition of 500 mg sodium erythorbate /kg of meat and 200 mg sodium nitrite /kg of meat had prevented the growth of Bacillus cereus spores in sausages kept at 20°C for 48 h. Giroux et al (2001) evaluate the effect of ascorbic acid concentrations (0.03 -0.5%) and irradiation doses (0.5 to 4 kGy) on microbial growth, color coordinates and sensory characteristics (taste and odor) of beef patties during storage at 4 ± 1°C and found significant reductions of Aerobic Plate Counts (APCs) and total coliforms and significant stability of color due to incorporation of ascorbic acid into the meat with irradiation. Schaefer et al (1995) found greater stability of oxymyoglobin in skeletal muscle and less discoloration of meat with intravenous infusions of ascorbic acid.…”

Section: Sulphitesmentioning

confidence: 99%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

351

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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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“…Hue angle, which correlates with visual assessment of meat discolouration (Giroux et al 2001), was greater (P< 0.05) in control than in the antioxidant treatments on day 7 and day 9 of storage (Table 3). This could be attributed to the greater a* values in antioxidant treatments, which confirmed the colour-improving effect of pink guava pulp in pork emulsion.…”

Section: Meat Ph and Titratable Aciditymentioning

confidence: 97%

Efficacy of pink guava pulp as an antioxidant in raw pork emulsion

et al. 2012

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Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerobic packaging. Lycopene and β-carotene contents increased (P<0.05) with PGP levels. The redness (a*) increased (P<0.05), whereas L*decreased (P<0.05) with the incorporation of PGP. The visual colour and odour scores were greater (P<0.05) in PGP-treated products than control. Percent metmyoglobin formation was greater (P<0.05) in the control than PGP-treated products, and increased (P<0.05) during storage in all the treatments. Overall, peroxide value, thiobarbituric acid reactive substances and free fatty acid values were lower (P<0.05) in PGP-treated raw emulsion than control throughout storage period. Our results indicated that pink guava pulp can be utilized as antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.

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Combined Effect of Ascorbic Acid and Gamma Irradiation on Microbial and Sensorial Characteristics of Beef Patties during Refrigerated Storage

Cited by 82 publications

References 18 publications

Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes

Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Efficacy of pink guava pulp as an antioxidant in raw pork emulsion

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