Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Jeong, Jin-Yeon; Kim, Gap-Don; Yang, Han-Sul; Joo, Seon-Tea

doi:10.1016/j.foodres.2011.08.023

Cited by 98 publications

(61 citation statements)

References 45 publications

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“…The globin fraction of the myoglobin denatures, leading to a loss in colour stability (Añón and Calvelo, 1980;Jeong et al, 2011). The results of a* values confirmed those reported by other authors who found reductions in redness of thawed meat, mainly with increasing storage time, and ascribed these effects to the metmyoglobin produced by the oxidation of myoglobin (Choe et al, 2011).…”

Section: Effect Of Storage Time (St) On Ph and L*a*b* Colour Of The Lsupporting

confidence: 88%

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

et al. 2016

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The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at -20°C) of Longissimus lumborum (LL) meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF) and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL) meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. -1.25; P<0.05). Significant (P<0.05) SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05) higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01). Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05). The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05), albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01) reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating that in the organic rearing system, specific attention needs to be paid to the farming environmental conditions.

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Section: Effect Of Storage Time (St) On Ph and L*a*b* Colour Of The Lsupporting

confidence: 88%

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

et al. 2016

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“…Multiple freeze-thaw events can have strong additive effects that can cause food to degrade more rapidly [16,68,128,148,150,180,181]. Srinivasan et al [150] documented an increase in mechanical damage sustained by freshwater prawns (Macrobrachium rosenbergii) exposed to repeated freeze-thaw events and this damage was caused by repeated melting and reformation of ice-crystals within a cell.…”

Section: Freeze-thaw Eventsmentioning

confidence: 99%

“…[68,148,180,181]). However, one study demonstrated that meat might continue to degrade after 15 freeze-thaw cycles [128].…”

Section: Freeze-thaw Eventsmentioning

confidence: 99%

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

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Food caching is a behavioural strategy used by a wide range of animals to store food for future use. When food is stored, it is susceptible to environmental conditions that can lead to spoilage via microbial proliferation or physical and chemical processes. Given that the nutrition gained from consuming cached food will almost always be less than consuming it immediately upon capture, the degree of degradation will play a central role in determining the ecological threshold at which caching is no longer profitable. Our framework proposes that the degree of susceptibility among caching species is based primarily on the duration of storage, and the perishability of stored food. We first summarize the degree of susceptibility of 203 vertebrate caching species. Thirty-eight percent (38%) of these species are long-term cachers (>10 days) but only 2% are both long-term cachers and store highly perishable food. We then integrate insights from the fields of applied food science and plant biology to outline potential mechanisms by which climate change may influence food-caching species. Four climatic factors (temperature, number of freeze-thaw events, deep-freeze events and humidity) have been shown to affect the degradation of food consumed by humans and are also expected to influence the quality of perishable food cached in the wild. Temperature and moisture are likely important factors influencing seemingly nonperishable seeds. Although we are able to provide broad classifications for caching species at risk of climate change, an improved understanding of how environmental conditions affect the quality and persistence of cached food may allow us to better predict the impact of changing climatic conditions on the fitness of food-caching animals.

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“…During heating, the different proteins in meat denature and they cause structural changes, such as the destruction of cell membranes, shrinkage of fibres, the aggregation and gel formation of myofibrillar and sarcoplasmic proteins and solubilisation of the connective tissue (Garcia-Segovia et al, 2007). When frozen storage is required, as in freeze-drying, quality deterioration cannot be avoided during freezing because of the formation of ice crystals, which leads to distortion of tissue structure and mechanical damage and denaturation of protein (Jeong et al, 2011). Because of these stated points, it is important to understand the physical changes in the product when they are subjected to different processes.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Messina

Sancho²,

Grigioni

et al. 2015

Animal

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The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P < 0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.

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Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Cited by 98 publications

References 45 publications

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

Food storage in a changing world: implications of climate change for food-caching species

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

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