Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef

Sales, Luana Aparecida; Rodrigues, Lorena Mendes; Silva, Douglas Roberto Guimarães; Fontes, Paulo Rogério; Filho, Robledo de Almeida Torres; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes

doi:10.1016/j.meatsci.2020.108078

Cited by 28 publications

(18 citation statements)

References 61 publications

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“…A higher fragmentation rate (lower FI values) was observed for the frozen/thawed samples, indicating an acceleration of beef proteolysis during aging. These corroborates the results reported by other studies (Aroeira et al, 2016; Grayson et al, 2014; Sales et al, 2020) and has been justified by the combined effect on myofibrillar structural integrity loss (caused by the formation of ice crystals) and on calpain activity increase (caused by free calcium release in the sarcoplasm and/or denaturalization of the calpastatin inhibitor), both induced by freezing.…”

Section: Resultssupporting

confidence: 92%

“…Moreover, among the weight losses, only those from evaporation were affected ( p < .05) by the treatment and aging time interaction, being higher in frozen/thawed samples than in non‐frozen ones already at 14 days of aging (Table 2). Slow freezing damages the structural integrity of the cell membrane due to the formation of ice crystals, increasing the water flow rate from the intracellular to the extracellular region (between muscle fibers and fiber bundles) after thawing (Sales et al, 2020), and increase evaporation loss with time.…”

Section: Resultsmentioning

confidence: 99%

“…Higher exudation losses in frozen/thawed samples compared with non‐frozen ones are reported in the wet‐aging process (Aroeira et al, 2016; Sales et al, 2020). Bernardo et al (2020) reported that freezing/thawing before 28‐da dry aging (2°C, 70% relative humidity and 2.5 m/s air flow) of deboned beef resulted in an increase of approximately 4% in evaporation losses and 11% in total losses, but the trimming loss was not significantly affected.…”

Section: Resultsmentioning

confidence: 99%

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Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process

Haddad

Gomes

Buchili

et al. 2022

Food Processing Preservation

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This study evaluated the effects of the freezing and thawing process on the quality characteristics and volatile organic compounds (VOC) of bone‐in ribeye roll from Nellore cattle during dry aging (up to 42 days at 4°C). Freezing increased evaporation (~3.2%) and boning (~2.5%) losses, which resulted in a 6.05% lower final average performance. Freezing also increased the psychrotrophic, and lactic acid bacteria count, without compromising the microbiological quality. On day 14, frozen samples had lower water activity, myofibrillar fragmentation index, and shear force values, and higher tenderness scores than the non‐frozen ones at 28 days of aging. VOC associated with the characteristic flavors of dry‐aged meat were more related to the frozen/thawed beef with higher aging time. It is concluded that freezing before dry aging could be advantageous, as it reduces the required tendering time without increasing costs due to weight loss or sacrificing microbiological or quality traits. Novelty impact statement Data from the present work show that the aging of frozen/thawed meat can reduce the time of the dry‐aged beef process. Frozen/thawed meats tenderized and developed a characteristic volatile profile of dry‐aged meat at an earlier time and with water losses like non‐frozen meats aged for a longer period. Thus, the industry will be able to obtain dry‐aged meats in a lower time and with a lower maintenance cost in the aging chamber, without sacrificing its microbiological or quality traits.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process

Haddad

Gomes

Buchili

et al. 2022

Food Processing Preservation

Self Cite

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“…The yellowness (b*) of crayfish meat was low and similar to that of pork [109,110] but much lower than that of beef [111,112], poultry [108], wild boar [113], and carp [100]. The chromaticity of crayfish meat (C) was lower than that of livestock [108,109,111,112] and carp [100] meat. The fine texture of crayfish meat is due to the small size of muscle fibres and thin connective tissue surrounding the fibres ( Table 9).…”

Section: Culinary Properties Of Spiny-cheek Crayfish Meatmentioning

confidence: 95%

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Śmietana

Panicz

Śmietana

et al. 2020

Animals

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The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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“…After that, two portions of steaks (200 ± 0.2 g) were cut from each muscle and distributed separately into group A and group B for different treatments. Group A was used in freezing‐thawing experiments (Jeong, Kim, Yang, & Joo, 2011; Sales et al., 2020), including a freezing period (−20 °C, 24 hr) and a thawing period (4 °C, 24 hr). The connective tissues of the samples were removed.…”

Section: Methodsmentioning

confidence: 99%

N,N'‐Diphenylthiourea electrochemical sensor for the detection of l‐glutamate and Aspartate in beef

Wang

Zhu

et al. 2020

Journal of Food Science

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This study was conducted to design an http://electrochemical sensor for detection of l‐glutamate (L‐Glu) and Aspartate (Asp), which contribute largely to the umami taste of beef. Using N, N'‐diphenylthiourea (DPTU), polypyrrole (PPy), and polyvinyl chloride (PVC), a composite electrode (DPTU/PVC/PPy/Pt) was prepared for rapidly electrochemical detection of l‐Glu and Asp. The surface morphology of the synthesized functionalized electrode was characterized by Field Emission Scanning Electron Microscopy (FESEM). Potentials of umami amino acids accounted for 97.8%, while six interferential amino acids existed. The linear correlation between the content of l‐Glu and Asp in beef broth was studied under different treatment conditions. The sensor compared with an amino acid analyzer well detected the contents of l‐Glu and Asp in beef broths, with a coefficient of 0.991 in Pearson correlation analysis and an accuracy of 88.9%. The proposed electrochemical sensor showed good concurrence with previously reported methods and was effectively employed for the quantification of l‐ Glu and Asp in beef. Practical Application The sensor exhibits the good performance with high stability and high accuracy. And it is a potential sensing platform with good reproducibility, making the proposed method suitable and reliable for routine analysis of L‐Glu and Asp in beef. This method was proved promising for quantitative detecting amino acids in beef.

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Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef

Cited by 28 publications

References 61 publications

Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process

Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

N,N'‐Diphenylthiourea electrochemical sensor for the detection of l‐glutamate and Aspartate in beef

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